Mung Dal, Organic

Dal essentially means a pulse that has been split in half (and also refers to a soup made with any kind of pulses, whole or split). Mung dal is a split mung bean. 

The mung (pronounced moong) bean, also known as the green gram, mash or moong, is a pulse – and edible seed of the legume family. It originated in Iran, dating back 4,500 years and is popular in Asian cuisine - used in both savoury and sweet dishes. 

Cooking with Mung Dal

Wash and drain 200g mung dal, then place in a pan with 800ml water and bring to the boil.  Skim off any froth and then add 1/4tsp ground turmeric. Give it a stir, then cover and simmer for 45 minutes. Finally, stir in a pinch of salt and take off the heat.

Then heat some oil in a pan and add a pinch of asafoetida, 1/2 tsp cumin seeds, 1-2 dried red chillies and 1 finely sliced shallot. Stir until the shallots brown, then take off the stove and pour over the dal. Enjoy!