Split Mung Beans (Moong Dal)

I like having split mung beans and red lentil on hand because you don't have to soak them and they don't have to cook in a pressure cooker or cook for a long time. So if I think about it, or crave it that night I can usually whip some up. It is so nice to have a dish of this when you had a long day at work. I even brought some for lunch today, it warmed up nicely. It seems like a lot of work, but if you have a tiny skillet or two it comes in handy!!!

Moong Dal with Coconut Milk

Revised From: Jordan Kelley - Canada

serves 3-4 , cooking time 45 mins or so


1 cup moong dal (split mung beans)
4-5 cups of water
1/2 tsp of turmeric
2 tsps of coriander seeds
1 tsp of cumin seeds
1/2 tbsp of sesame seeds
3 whole cloves
4 cardamon pods
5 white peppercorn
1/2 tsp of fennel seeds
1/2 tsp of black mustard seeds
1/2 tsp of chili powder
pinch of cinnamon, asafetdia, salt
3 tbsp of olive oil
1 shallot
2-3 gloves of garlic, finely chopped
1/2 tsp of minced ginger root
2 tbsp of lemon juice
1/4 cup of coconut milk

1.Rinse split peas; soak in 2 1/2 cups water for 30 minutes.

2.Add moong beans, turmeric, 1/2 a chopped garlic, shallot, chili powder, and dab of butter to pan and saute 3-5 minutes. Add water on medium heat boil mixture until beans have broken down and have created a thick soup.

In a frying pan, dry roast coriander, cumin, sesame, cloves, cardamon pods and peppercorns for 3-5 minutes on medium heat. Seeds will darken and crackle. In a coffee grinder, chop seeds into a fine powder. Dry roast fennel and mustard seeds separately and add to mixture whole.

Then take the other 1/2 of chopped garlic, ginger and saute them with olive oil for 3-4 mins.


Then add powder, mustard seeds and asafetdia to sauteed mixture and continue cooking for 3-4 mins more.


Finally, add mixture to soup. When all is well blended add lemon juice, cinnamon, and coconut milk and stir.


Let mixture sit for a while to let all of the flavours blend together.


Garish with chopped cilantro. Serve over rice.

I know, I know, the photo could really use the cilantro! I had some but it wilted, and for some reason I just can't grow it. Now if you were talking about rosemary, or sage, or dill, I have a ton of that growing...I can just run out in the yard and snip some. How do you keep you cilantro from going bad so quickly?