Go Back
Print

Split Yellow Mung Beans (Dry)/ Sookhi Moong ki Daal

Course Main Course
Cuisine Indian, Pakistani
Keyword Healthy, Indian, Lentils, Main Course, Pakistani, Vegan, Vegetarian
Servings 6 Servings

Ingredients

  • 1½ cups split yellow mung beans (moong daal), washed and soak in cold water for at least 30 minutes, drained
  • ½ cup neutral flavored oil
  • 1 medium onion, sliced thin
  • 4 medium tomatoes, diced
  • 6 cloves garlic, sliced
  • 1 tablespoon coriander powder
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • Salt, to taste
  • Lime, for garnish
  • Chopped cilantro, for garnish

Instructions

  1. Heat oil in a large vessel over medium-high heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add tomatoes, garlic, coriander powder, cumin seeds, turmeric, red chili powder, and salt. Sauté until the tomatoes have softened and the oil starts to separate from the spices, about 10 minutes. Add splashes of water as necessary to prevent the mixture from burning.
  2. Add the drained mung beans and ½-cup water. Cover and reduce heat to medium-low. Cook until desired consistency and the beans/lentils are cooked through (but still retain their shape), adding additional water as deemed necessary. Remove from heat and garnish with freshly squeezed lime and cilantro.