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, maash 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!
Mung Dal, Organic
Ingredients: Organic split, hulled mung beans
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.