I find mung dal one of the most comforting of all the dals. I love toor dal too, and many others. But the days when you need comfort, nutrition and something to raise your spirits, either mung dal or whole mung beans hit the spot.
Today I used mustard greens from the fridge and some chard from the garden, but this dal can be made with any combination of greens – even moringa – drumstick leaves.
Whole Mung Dal with Greens
2 cups greens, washed and chopped well – mustard greens, chard, moringa leaves, chilli leaves – mix and match your greens – include chopped stems
1 – 1.5 Tblspn ghee
0.5 tspn mustard seeds
o.5 tspn cumin seeds
1 onion, finely chopped
2 -4 green chillies, finely chopped
5 curry leaves
3/4 cup whole mung beans
0.25 tspn turmeric powder
0.25 tspn pepper, coarsely ground
0.5 tspn jaggery
sea salt to taste
1 tspn ghee
0.25 tspn mustard seeds
0.25 tspn cumin seeds
1-2 Indian dried red chillies, broken in 2
5 curry leaves
Heat the ghee in a kadhai or thick bottom pan on medium heat and add mustard seeds. When they pop, add the cumin and after sautéing for a few moments add the chopped onions and green chillies. Saute until the onion is translucent.
Add the dal, enough water to cover well, and the turmeric. Simmer until soft and disintegrating, adding more water if necessary.
Add the chopped greens with the ground pepper, the jaggery and a little more water if needed. Simmer on medium-low until the greens are well cooked, about 10 – 15 minutes, or more depending on the greens. If using stems, they will need longer than if you have just leaves.
Season with sea salt and remove from the heat.
In a tadka pan, heat the ghee and add the mustard seeds. When they pop, add the asafoetida, the dried chillies and cumin seeds. As the seeds turn golden, add the curry leaves then pour over the dal. Cover the dal with a lid, allow to sit for 5 mins for flavours to meld, then serve with rice or roti.