Mung Dal with Coconut Milk | Sri Lankan Style

Another beautiful Mung Bean recipe, a soup from Jaffna in Sri Lanka.

Mung Dal with Coconut Milk

Sri Lankan in its origins, this Mung Dal recipe from Jaffna is quick and lovely. The recipe is from that lovely cookbook of South Indian and Jaffna / Sri Lankan cooking – A Monk’s Cookbook by the monks from the Hindu Aadheenam on Kauai in Hawaii (you can download it here).

Mung in all of its forms is a favourite of ours – whole beans, split dal, hulled or unhulled. The gentleness of its texture and flavour always makes one feel loved and nourished. With a flavour that is just a little on the sweet side, even hardened lentil-haters will love Mung.

Similar recipes include Mung Dal with Green Mango, Mung Dal with Cumin and Spinach, Mung Dal with Ghee, Simple Indian Mung Dal Soup, and Simple and Gentle Mung Soup.

Are you looking for other types of Mung recipes? Try Mung Sprouts Sundal, Sweet Mung Dal Kitchadi, Mung Dal Sundal, or  Stir Fried Mung Bean Sprouts.

Or simply browse all of our Mung recipes, and our Dal recipes. Our Indian recipes are here and Indian Essentials here. Or take some time to explore our Late Spring recipes.

Mung Dal with Coconut Milk

Mung Dal with Coconut Milk – Jaffna Style

1 cup whole mung beans – you can substitute split mung beans or masoor dal (red lentils)
1 onion, finely chopped
0.5 tspn cumin seed
large pinch turmeric
3 cloves garlic, crushed
0.25 tspn black pepper
0.25 cup coconut milk
1 green chilli, chopped
salt to taste
0.25 tspn chilli powder (optional)

Cook the mung beans in 2 cups of water with the onion and chilli.

Once it is cooked, add the pepper, cumin seed, salt, coconut milk and crushed garlic. Also add the chilli powder if using. Bring back to the boil and simmer for a moment. Put on the lid and allow the flavours to infuse for 5 mins before serving.

recipe notes
The onions and garlic can be sauteed off before cooking. You can also add a dried red chilli while the dal is cooking, or when adding the remaining ingredients.

3 thoughts on “Mung Dal with Coconut Milk | Sri Lankan Style”

    1. Pleae differentiate between mung beans and mung dal. Mung beans need a lot of soaking. I nearly broke my tooth on mung beans which I mistakenly cooked like dal. The author of the above recipe with coconut seems to be making the same mistake. Mung dal chilka is surely what the author means. Any clarification would be most welcome as inviting guests and have them leave with broken fillings will not do much for my reputation to cook a mean dal, unless mean means really mean!

      1. Hello Ronnie, I am sorry that you had that experience. It may have been a stone in the mung beans, which often happens, or perhaps a rogue bean! I cook a lot with Mung Beans, and they take a little longer than split mung but not much. You can soak them, of course, but as mung in general is a pretty soft lentil compared to some others, I don’t always soak it. Yes, of course you can make this with Mung dal chilka as an alternative to the whole beans. It would be delicious too.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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