Whole Mung

Whole mung dahl

Category: Main meal | Serves: 8

Prep time: 10 minutes | Cooking time: 25-35 minutes


225g/8oz whole mung

600ml/20fl oz water

1 small onion, roughly chopped

1 medium tomato

2 green chillies

1 teaspoon ginger, crushed

1/2 teaspoon garlic, crushed

3 whole cloves

1 teaspoon cumin seeds

2 x 2.5cm/1in cinnamon sticks

1 teaspoon garam masala

1 teaspoon coriander cumin powder

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

1 teaspoon lime juice

1 tablespoon coriander stalks and leaves, chopped

  1. Wash the mung then put them in the pressure cooker with 600ml/ 20fl oz water. Liquidise the onion, tomato, green chillies, ginger and garlic and add the liquidised mixture to the mung.
  2. Dry roast the cloves, cumin seeds and cinnamon sticks, and grind to a fine powder with a pestle and mortar. Add this powder, with the rest of the spices, to the mung and cook on a medium heat.
  3. When the whistle blows, lower the heat and cook for a further 5 to 10 minutes, depending on how well cooked you like the dhal. Stir in the lime juice and chopped coriander just before serving.

Cook's tips

  • Serve with plain boiled rice. You can prepare whole masoor dhal using the same recipe.

Nutritional information

Whole Mung