WE EAT THIS FORM OF MOONG DAL MORE THAN ANY OTHER IN OUR PUNJABI HOMES.
I know you've seen the roundish green moong, which is the original form of this legume. I call it a legume because even though it looks like a lentil, it's really a bean. Why it's common to hear 'moong bean' but calling this form above a bean would be confusing because it looks flat and roundish like a lentil split in half and without the green outer skin. Whenever you see the word duhli on packaging, it indicates a legume is 'washed' - no skin and usually split.
The beauty of this form is that it cooks up super fast (40 minutes on the stove and 3 minutes in the instant pot) and because it has no skin it's very easy to digest. Also why it's the dal of choice when someone has a bellyache - our version of chicken noodle soup. We typically make it into a kitchari - cooked with rice. Unfortunately, most mainstream grocers in the U.S. have little understanding of this dal, and instead sell another legume that is actually a true lentil and orange in color - I'm sure you've seen it.
You can substitute those in the recipe below (they cook up similarly and use the same amount of water), but the taste will be slightly different - more earthy. I truly prefer this yellow moong. Once you start making it, I think you will as well. That's why I included it among our product offerings. It was important for me to tell our food story and get it right.
My father-in-law was notorious for eating moong dal every Monday night over basmati rice with a simple onion salad on the side. Yellow moong has and always will have a special place in my heart. Try it for yourself. The recipe below is for the stovetop version from scratch.
Check out our other stovetop version of this recipe, made from our Punjabi masala. Our jarred curry starter helps you eliminate the chopping - subbed for the turmeric, onion, ginger, and garlic. The process will also be slightly different - why I always like giving you distinct and separate recipes.
Makes: 5 cups
Watch this video for step-by-step instructions on how to make the recipe above. For more videos, subscribe to my YouTube channel and check out the Indian As Apple Pie Facebook page.
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Kerrie
June 01, 2022
I was so glad to find your recipe when all others used pressure cookers and instant pots. The first time I made it I held back the chilli and liked it. The second time I put in all the chilli and oh! Fantastic. Moong dal is becoming my favourite. I can digest it and it becomes delicious with spices. What a find!