5 Delicious Mound Dal Recipes You Must Try

Indian cuisine is renowned for its rich and diverse flavors, and among the plethora of dishes, mung dal or yellow lentils holds a special place. These small legumes pack a powerful nutritional punch and are versatile in culinary applications. Today, we will explore five delicious mound dal recipes that are not only easy to prepare but also guaranteed to delight your taste buds.

Simple Mound Dal Tadka

This is perhaps the most straightforward mound dal recipe, where the lentils are cooked until soft and then tempered with aromatic spices:

• 1 cup of yellow mung dal, rinsed
• 2.5 cups water
• Salt to taste
• 1 tsp turmeric
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 2-3 dry red chilies
• 1 chopped onion
• 1 tomato, finely chopped
• Green chilies to taste
• Fresh coriander leaves for garnish

Preparation:

1. Cook mung dal with water, salt, and turmeric in a pressure cooker for about 5 minutes or until soft.
2. In a pan, heat ghee or oil, add cumin seeds and asafoetida. Let them splutter.
3. Add red chilies and sauté onions until they turn translucent. Add tomatoes and cook until soft.
4. Pour the cooked dal into this pan, stir, and let it simmer for a few minutes. Garnish with coriander leaves.

Mound Dal Khichdi

Khichdi is a comfort food in many Indian households, combining mung dal with rice for a hearty meal:

• 1 cup rice
• 1/2 cup mung dal
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1 onion, finely chopped
• 1/2 tsp turmeric powder
• Salt to taste
• 4 cups of water
• Garlic (optional)
• Fresh coriander leaves for garnish

Preparation:

1. Combine rice and mung dal, wash, and soak for 30 minutes.
2. Heat ghee in a pressure cooker, add cumin seeds. Once they crackle, add onions, and sauté until golden brown.
3. Add the rice and dal mixture, salt, turmeric, and water. Pressure cook for 3 whistles or until rice is soft.
4. Garnish with coriander leaves and serve hot.

⚠️ Note: Be cautious with the quantity of water; too much can make the khichdi overly soft, while too little can leave it undercooked.

Mung Dal Uttapam

This South Indian pancake variant uses mung dal for a unique flavor:

• 1 cup split yellow mung dal
• 1/4 cup rice flour (optional for crispiness)
• Salt to taste
• 1/2 tsp cumin seeds
• Green chilies, finely chopped
• Chopped onion, tomato, and coriander
• Oil for cooking

Preparation:

1. Soak mung dal for 4 hours, then blend it into a smooth batter.
2. Let the batter ferment for 4-5 hours or overnight for better results.
3. After fermentation, add salt, rice flour (if using), cumin seeds, and green chilies.
4. On a hot tawa or skillet, pour a ladle of batter to form a pancake. Sprinkle onion, tomato, and coriander on top.
5. Cook until the base is golden, drizzle some oil, and flip to cook the other side until done.

Mound Dal Pakora

These savory fritters are perfect for a rainy day or as a tea-time snack:

• 1 cup split mung dal
• 2 green chilies, finely chopped
• 1 inch ginger, finely chopped
• 1/4 tsp asafoetida
• 1/2 tsp cumin seeds
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for deep frying

Preparation:

1. Soak mung dal for 4-5 hours, then grind to a coarse paste without adding water.
2. Add all ingredients except oil to the batter and mix well.
3. Heat oil for frying, drop spoonfuls of batter into the hot oil, and fry until golden brown and crispy.
4. Serve hot with mint chutney or ketchup.

Split Mung Dal Halwa

This dessert is a sweet indulgence, often enjoyed during festivals:

• 1 cup split mung dal
• 1 cup ghee
• 1 cup sugar
• 3 cups water
• A pinch of saffron strands (soaked in warm milk)
• 1/2 tsp cardamom powder
• Chopped nuts for garnish (almonds, cashews)

Preparation:

1. Soak mung dal for 3 hours, then drain and grind into a coarse paste.
2. In a heavy-bottomed pan, heat ghee and cook the mung dal paste on low heat until golden brown and aromatic.
3. Boil sugar with water to make syrup, then add this syrup and saffron milk to the dal mixture.
4. Continue cooking, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.
5. Add cardamom powder, garnish with nuts, and serve warm or at room temperature.

In conclusion, these five mound dal recipes not only showcase the versatility of this humble lentil but also bring to the table flavors that range from savory to sweet, from snacks to main courses. Whether you're looking for a light khichdi, an indulgent halwa, or crispy fritters for an evening treat, mung dal has you covered. These dishes are not only delicious but also carry the nutritional benefits of lentils, making them an excellent addition to any diet.

Can I use other types of lentils instead of mung dal?

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While mung dal is specifically used for its unique texture and flavor, some recipes can be adapted with other lentils like toor dal, but the cooking time and texture might differ.

Are these recipes vegan-friendly?

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Most recipes can be made vegan. Replace ghee with a vegan alternative like coconut oil, and omit dairy products like milk or yogurt if used.

How long can I store these dishes?

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Store cooked lentils in the fridge for up to 3 days. For dishes like halwa or pakora, consume within 2 days, or freeze for up to a month for best taste and texture.

Is it necessary to soak the dal?

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Soaking helps reduce the cooking time and aids in digestion. However, in some recipes like the Simple Mound Dal Tadka, you can skip soaking, though the cooking time will be longer.