Mugh Ni Dal | Dry Spicy Mung Dal | A Mung Dal Dish from Gujarat

Rice or Mung Dal? A great Gujarati accompaniment to other Indian dishes.

Mugh ni Dal | Dry Mung Dal Spicy | Indian | Gujarati | Vegetarian | A Life Time of Cooking

In this Gujarati dish, the grains of the Mung Dal remain separate and look quite like rice, if you squint a little. Serve this with any Indian meal.

You might like to browse our Mung recipes here and here. And the Indian recipes here and here. Be inspired by a range of Autumn dishes here and here.

Mugh ni Dal | Dry Mung Dal Spicy | Indian | Gujarati | Vegetarian | A Life Time of Cooking

The dish uses cumin seeds, turmeric and salt. Green chilli is used for a little texture contrast and for the fresh, green chilli flavour.

 

Mugh ni Dal | Dry Mung Dal Spicy | Indian | Gujarati | Vegetarian | A Life Time of Cooking

Mugh Ni Dal | Dry Spicy Mung Dal | A Mung Dal Dish from Gujarat

cuisine: Gujarati, Indian
prep time: 3 hours soaking time
cook time: 20 mins
serves: 4 or more depending on how you use it

ingredients
1 cup mung dal
3 Tblspns ghee
0.5 tspn cumin seeds
0.25 tspn asafoetida powder
4 fresh green chillies, finely chopped
0.75 tspn salt
0.5 tspn turmeric

method
Wash the mung dal well and soak in lukewarm water to cover by 2.5 cms for 3 hours. Drain.

Heat the ghee in a kadhai or heavy medium sized pan over a medium high heat. When hot, add the cumin seeds. Let them sizzle for 10 seconds or so and add the asafoetida. Let is sizzle for a moment and then add the mung dal, chillies, salt, turmeric and 0.5 cup water. Stir to mix well and bring to the boil.

Cover tightly and turn the heat to low. Allow to cook for 15 mins until the water has been absorbed.

Garnish with coriander leaves if desired.

Mugh ni Dal | Dry Mung Dal Spicy | Indian | Gujarati | Vegetarian | A Life Time of Cooking

recipe notes
Black mustard seeds can also be added with the cumin seeds.

A squeeze of lemon juice can be added at the end.

Some coriander paste can be stirred through when you add the mung dal to the pan. Green coriander goes well with this dish.

 

browse some mung recipes

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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