One can’t overemphasise the delicious and nourishing qualities of mung beans. Use the whole green beans for delicious, grounded, darker flavours, and the hulled yellow split mung dal for lighter, summery yet nourishing flavours.
This dal comes again from The Monk’s Cookbook by the beloved Monks on Kauai. A very simple dish but one packed with flavours. Their recipe feeds 20, and I have modified it down to a family meal size. It takes no more than about 45 mins to cook – 35 – 40 for the dal and the rest for the tadka.
Monk’s Ayurvedic Dal with Green Peppers
0.5 cups mung beans
0.25 tspn turmeric powder
1.5 tspn ghee
1 tspn mustard seed
1 tspn cumin seeds
pinch of asafoetida
0.5 – 1 green capsicum, chopped
1.5 cm ginger root, grated or chopped finely (or 0.5 tspn ginger powder)
0.5 small lime, juiced
sea salt, to taste
Rinse the mung beans well. Cook with the turmeric powder in 2 cups water, for 35 – 40 mins or until tender and beginning to disintegrate. Keep an eye on the beans and add more water as needed.
Heat the ghee in a tadka pan or saute pan. Pop the mustard seeds and then add the cumin seeds. When they crackle, add the asafoetida and then stir in the green peppers. Let them roast in the ghee and spices for a minute, stirring as needed. Add the ginger, and after a moment, pour the whole ghee mixture onto the cooked mung beans.
Season with sea salt to taste, and add the lime juice.
Serve and enjoy!
recipe notes and alternatives
Add some crushed curry leaves to the dal after the tadka.