Moong Dal 1kg – Mungbohnen

Split yellow moong, the light dal for weeknights and khichdi. Avanee Moong Dal. 1kg.

In the Kitchen: Rinse until the water runs clear. It needs no soaking: simmer with turmeric and water until soft, or pressure-cook for two or three whistles. Finish with a tadka of jeera, garlic and dried chilli in ghee, as in our Dal Tadka. Cook it together with rice for Khichdi, the one-pot meal for tired evenings. Soak it for two hours and grind with ginger and green chilli for chilla, a quick savoury pancake. Bengali kitchens dry-roast it until it smells nutty before cooking, for bhaja moog dal.

In German: Moong Dal (Mung Dal, geschälte und halbierte Mungbohnen). Mit Kurkuma und Wasser köcheln lassen, bis sie weich sind.

Good to Know: With the skin removed, split yellow mung dal cooks faster than whole green mung beans or moong chilka. Store it in an airtight tin away from moisture.