Our family loves and enjoys curry. There really is nothing cozier than a nourishing bowl of aromatic Indian food to heat the senses and warm your bones! This Curried Mung Dhal is my take on an Indian classic and my all-time favourite dish- chana dal. I can proudly say that this is also a hit with my two-year-old son, who eagerly asks for seconds!
What is Mung Dhal?
“Dhal” or “dal” is both a dish and an ingredient. A staple amongst many families across South Asia. In Sanskirt dal means “to spilt”. It can be used to reference different types of lentils, beans and and peas or to an entire dish that is made from these humble ingredients.
Mung or moong dhal is the split form of the whole mung bean. When the mung bean is whole it is a beautiful green color, whereas in its split form it is yellow. Easy to digest and extremely nourishing it is used in Ayurvedic diets to help balance all three doshas. Split mung beans are the most digestible legumes and they cook quickly.
This vegetarian dish is a full protein meal that will leave you feeling energetic and satisfied after you eat it.
Curried Mung Dhal Made Simply!
Not only is this Curried Mung Dhal recipe rich and satisfying, it’s also packed with healthy ingredients.
Mung Dhal is one of my favourite dishes to make on nights that I have little time. It only takes a little over 30 minutes and one pot to make, you don’t even need to soak the beans beforehand!
This dish is hearty, healthy, dairy-free, meat-free and is a crowd pleaser amongst every palette!
The Best Curried Mung Dhal
Equipment
- 1 dutch oven or large saucepan
Ingredients
- 1 tbsp ghee
- 1 tbsp olive oil
- 1 medium brown onion finely chopped
- 2 cloves of garlic finely chopped
- 1 1 1/2 inch piece of ginger finely chopped
- 1 green capsicum finely chopped
- 1 tbsp mild curry powder
- 1 1/2 tsp salt
- 1/4 tsp turmeric
- 1 cup mung dhal (split mung beans)
- 1 13 ounce can of finely chopped tomatoes I find the Mutta Polpa brand the absolute best!
- 1 13.5 ounce can of coconut milk
- 2/3 cup water
- 2 tbsp lemon juice
Instructions
- Put the oil and ghee into a dutch oven or large saucepan and place on medium-high heat.
- Add the onion and fry for 8 minutes, stirring frequently until soft. Add the garlic, ginger and capsicum and fry for an additional 2 minutes until the aroma is released.
- Add the curry powder, salt, and mung dhal and stir through for a minute, then add the tomatoes, coconut milk and water. Bring to a boil, then reduce the heat and allow to simmer for 30-40 min with the lid slightly on it, stirring occasionally until the dhal are soft but still holding their shape. Once cooked stir through lemon juice.
- Divide the soup into four bowls and top it off with fresh yogurt, sprinkle with coriander leaves and enjoy.
