A staple ingredient in many Indian dal dishes, split mung beans are delicate, protein-rich legumes, perfect for adding flavor and body. This intensely flavorful and nutritious dal recipe is delicious served with steamed basmati rice and authentic naan bread.

Prep time: 5 min

Cook time: 120 min

Total time: 125 min

Spiced Split Mung Beans with Yogurt (Moong Dal Tarka)
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 8 servings

  • 1/2 Split Mung Beans

  • 1 Pound New Potatoes, halved or quartered (depending on size)

  • 3 Tablespoons Butter

  • 1 Onion, minced

  • 1 (1-Inch) Piece Ginger, grated

  • 1 Teaspoon Ground Coriander

  • 1 Teaspoon Ground Turmeric

  • 1 Teaspoon Ground Cumin

  • 1 Serrano Chile, minced

  • 1 Tomato, cored and chopped

  • 1 1/4 Cups Plain Yogurt

  • 1/4 Teaspoon Ground Mace

  • 1/4 Bunch Fresh Cilantro, chopped

Directions

  1. Rinse Split Mung Beans, and place in large pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer for 1 hour. Drain and set aside.

  2. Meanwhile, place potatoes in pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer until tender. Drain and set aside.

  3. Melt butter in large skillet over medium heat. Add onion and ginger and sauté until softened. Stir in coriander, turmeric, cumin and chile, and cook until fragrant.

  4. Add tomatoes and yogurt, stirring until sauce begins to thicken.

  5. Carefully fold in cooked potatoes and mung beans, and heat thoroughly.

  6. Sprinkle with mace and cilantro before serving.