Mung dal recipes
Mung dal is the split and washed mung bean, and looks like a small, plump, yellow split pea. Mung dal is used to make a creamy and delicious dal that is a daily staple of the Indian sub-continent.
by Shobna Gulati
You could call this ‘a kitsch brekkie’: it’s a combination of Indian kitchari – a spicy dish of rice and split pulses – and kedgeree – the British version of the dish, with smoked fish and hard-boiled eggs. It would also make a brilliant midweek supper.
More mung dal recipes
Preparation
Mung dal do not need to be soaked before using, but should be washed to get rid of any grit or dust. Older pulses that have been in the cupboard a while may take longer to cook than fresher ones.
