Yellow Split Mung Bean Daal
Author: 
Recipe type: Lunch- Dinner, Soups, Indian
Cuisine: Vegan, Vegetarian, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: serves 2-4
 
The classic staple in Indian cuisine as well as the staple in any Indian restaurant gets an easy makeover using split yellow mung/moong beans, its the ultimate comfort food packed with protein and flavorful aromatics. Golden, light, creamy and super easy to make as a meal on its own or a side dish!
Ingredients
  • 1 cup split yellow mung beans, washed
  • 1 medium sized red onion, chopped (about 1 cup)
  • 4 cloves of garlic, peeled and finely chopped ( or minced )
  • 2 small green chilies or 1 jalapeño, finely chopped (de-seed for mild heat)
  • ¼ cup cilantro leaves, chopped
  • 10-15 fresh curry leaves
  • 2 whole dry red chilies (optional)
  • 2 bay leaves
  • 1½ tablespoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 to 1½ teaspoon of chili powder [ I added 1½ ]
  • ¼ teaspoon asafoetida
  • 2 tablespoon sunflower oil or peanut oil or ghee [ or any other oil that has a high smoking point]
  • 6 cups water [ divided into 4+2 cups ]
  • 2 teaspoon Himalayan pink salt or to taste
Method
  1. Sort and wash the split mung beans. In a medium pot, over medium heat boil 4 cups of water along with the washed beans and add in 1 teaspoon of salt. Simmer on medium heat for about 35-40 minutes. I usually start with 4 cups and half way across the boil, I add another 2 cups of water. Alternatively, you can cook the beans in a pressure cooker, which is much faster than pan method, takes about 15-minutes on high pressure or 2-3 whistles. Transfer in to a medium mixing bowl.
  2. You can keep the cooked beans as is, or with the help of a whisker, whisk it really well or use an immersion blender for desired consistency. Set aside.
  3. In the same pot (wash it quick and wipe it clean) add the oil over medium heat. Add in dry whole red chilies, bay leaves and cumin seeds. Wait for the cumin seed to change color to golden brown or till it smells fragrant.
  4. Add in curry leaves and asafetida. BEWARE, that it may splutter due to the oil being hot, keep the lid handy and cover as soon as you add curry leaves.
  5. Next add in chopped red onion, garlic and green chilies. Let this mixture cook for 2 minutes. Make sure the garlic doesn’t burn, lower the heat if necessary.
  6. Now, add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder. I like the heat, so I added 1 ½ teaspoon of red chili powder. [SEE NOTES]
  7. Let these spices cook for 1 minute while stirring constantly. Make sure it doesn’t burn.
  8. Add the cooked/boiled split mung beans to the pot and stir to mix everything well.
  9. Bring to a boil and simmer on low for 5-10 minutes.
  10. Taste test and adjust salt if needed.
  11. Turn off the heat and add in fresh chopped cilantro.
  12. Serve hot daal with basmati rice, naan bread or any other bread of your choice along with an optional wedge of lime.
My Notes
SPICE LEVEL - for milder version, deseed the green chili and only add ½ tsp of chili powder. For moderate spice level, deseed the green chili but add in 1 tsp of chili powder.

MAKE AHEAD VERSION - You can keep pre cooked split mung beans in a the refrigerator for up to 1 week in an airtight container and just prepare the fresh tempering of the aromatics and spices as you need it to add it to the boiled beans. Your daal will be ready in less than 15 minutes.

You can store fully cooked daal in the fridge for 2-3 days.

This daal thickens a bit as it cools or refrigerates, add water in tablespoon of increments to thin it out when reheating.

The quantity of how many cups of water to add depends on the personal preference of the consistency of the daal, I love my daal to be on thinner side so I add more water. You can reduce a cup or two instead of the listed 6 cups of water if you like much thicker version of the final preparation.
Recipe by at https://www.urbancilantro.com/split-yellow-mung-bean-daal/