A beautifully creamy moong dal. Very quick and easy with a pressure cooker.
I love this dish when I come home and really don’t have a lot of time, but need to make something substantial for the household to eat!
It does require a pressure cooker, and I use an electric version only but you could use an on the hob pressure cooker too!
If you are going to be making a lot of indian food then a pressure cooker is a great tool to have and I would say that it is almost essential. A lot of Indian food uses legumes which traditionally require soaking overnight. With a pressure cooker there is no need to soak the legumes before cooking, so it really does mean you have a lot more options open to you when you come home from work and have forgotten to soak the beans! If you don’t have a pressure cooker, then you can cook this dish on the hob but you will need to cook it on a very low heat and for a lot longer than stated in this recipe.
Mung beans when cooked form a beautiful rich and creamy texture and turn an incredible yellowish colour. If you are cooking this dish and it has not turned creamy and the mung beans are still all whole and not soft, then it is not yet ready and you will need to cook it some more. It should have the consistency of runny porridge once it is cooked.
Mung beans are the perfect no guilt food. They are exceptionally high in protein, very filling, high in vitamins and are a wonderful colour and texture. They are also gluten free and are also brilliant at absorbing the other flavours of this dish.
I love to serve this with my pita fries as a side.
- 400 g mung beans
- 4 small green chillies or red chillies if you prefer
- 1 Tbsp tumeric
- ½ tsp salt
- 2 cloves garlic, crushed
- 1 tsp (heaped) chopped ginger
- 2 small onions, chopped
- 1 Tbsp cumin
- 2 tsp black mustard seeds
- 1 tsp chilli flakes
- 1 Tbsp olive oil
- squirt of lemon or lime juice (optional)
- In a pressure cooker add the mung beans, green chillies, tumeric, salt, garlic, ginger and 1.5 litres of water and cook on high pressure for 25 minutes.
- In a pan heat the oil and add the mustard seeds, when they start to pop add the onion, cumin, chilli flakes and put on a low heat with a lid over it. You will cook this until the onions have sweated and are nice and soft.
- When the mung bean mixture has cooked, mix all of the ingredients together and season well with salt (use enough that it properly seasons the dish).
- Add your squirt of lime juice/lemon juice if you want to.
- Serve piping hot with rice or naan or my pita fries. For a non-vegan option mix in natural yoghurt and add chillies on top.