Moong Dal: Varieties and Recipes...!!!

Moong dal, also known as mung beans, is a versatile and nutritious ingredient widely used in Indian cuisine. It comes in several varieties and can be used to prepare a variety of dishes. 

Varieties of Moong Dal

1. Whole Moong Dal (Green Gram):

   • Description: Whole moong dal is the unprocessed form of mung beans. It has green skin and is small and round. These beans are highly nutritious, rich in protein, fiber, vitamins, and minerals.

   • Uses: Whole moong dal can be sprouted and used in salads, soups, and curries. It's also used to make moong dal khichdi and dosa batter.

2. Split Moong Dal with Skin:

   • Description: Split moong dal with skin is made by splitting whole moong dal but retaining the green skin. It has a similar nutritional profile to whole moong dal.

   • Uses: This variety is used in dals, soups, and snacks like moong dal pakoras. It retains a slightly firmer texture compared to split moong dal without skin.

3. Split Moong Dal without Skin (Yellow Moong Dal):

   • Description: Split moong dal without skin is made by removing the green skin from whole moong dal and splitting it. It has a yellow color and cooks quickly.

   • Uses: Yellow moong dal is commonly used in dals, soups, khichdi, and halwa. It's easy to digest and often used in dishes for infants and the elderly.

4. Moong Dal Flour:

   • Description: Moong dal flour is made by grinding split moong dal into a fine powder. It retains the nutritional benefits of the original beans.

   • Uses: Moong dal flour is used in Indian sweets, pancakes, and savory snacks like pakoras and chillas.

Popular Moong Dal Recipes

Moong dal can be used to create a variety of dishes, from savory curries to sweet desserts. Here are some popular recipes:

1. Moong Dal Tadka:

   • Ingredients:

     • 1 cup yellow moong dal

     • 2 cups water

     • 1 tsp turmeric powder

     • 1 tbsp ghee or oil

     • 1 tsp cumin seeds

     • 1 onion, chopped

     • 1 tomato, chopped

     • 2-3 green chilies, slit

     • 1 tbsp ginger-garlic paste

     • Salt to taste

     • Fresh coriander leaves, chopped

   • Instructions:

     1. Wash the moong dal and soak it in water for 30 minutes.

     2. Drain the water and cook the dal with 2 cups of water, turmeric powder, and salt until soft.

     3. Heat ghee or oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.

     4. Add ginger-garlic paste and green chilies. Sauté for a minute.

     5. Add chopped tomatoes and cook until they soften.

     6. Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.

     7. Simmer for a few minutes and garnish with fresh coriander leaves.

     8. Serve hot with rice or roti.

2. Moong Dal Khichdi:

   • Ingredients:

     • 1 cup rice

     • 1/2 cup yellow moong dal

     • 4 cups water

     • 1 tsp turmeric powder

     • 1 tsp cumin seeds

     • 1 tbsp ghee or oil

     • 1 onion, chopped

     • 1 tomato, chopped

     • 1 carrot, diced

     • 1 potato, diced

     • Salt to taste

     • Fresh coriander leaves, chopped

   • Instructions:

     1. Wash the rice and moong dal together and soak them in water for 30 minutes.

     2. Heat ghee or oil in a pressure cooker and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.

     3. Add diced carrot and potato, and sauté for a few minutes.

     4. Add chopped tomatoes and cook until they soften.

     5. Add the soaked rice and dal, turmeric powder, salt, and 4 cups of water.

     6. Close the lid and cook for 3-4 whistles on medium heat.

     7. Once the pressure releases, open the lid and mix well.

     8. Garnish with fresh coriander leaves and serve hot with yogurt or pickle.

3. Moong Dal Halwa:

   • Ingredients:

     • 1 cup yellow moong dal

     • 1 cup sugar

     • 1 cup ghee

     • 1 cup milk

     • 1/2 cup water

     • 1/4 cup chopped nuts (almonds, cashews)

     • 1/4 tsp cardamom powder

   • Instructions:

     1. Wash the moong dal and soak it in water for 3-4 hours.

     2. Drain the water and grind the dal to a coarse paste.

     3. Heat ghee in a heavy-bottomed pan and add the dal paste. Cook on medium heat, stirring continuously, until the dal turns golden brown and releases a nutty aroma.

     4. Add milk and water, and cook until the dal absorbs the liquid.

     5. Add sugar and cook until it dissolves completely.

     6. Add cardamom powder and chopped nuts. Mix well.

     7. Cook until the halwa reaches the desired consistency and ghee starts to separate.

     8. Serve hot, garnished with extra nuts if desired.

Moong dal is a versatile and nutritious ingredient that can be used to prepare a wide range of dishes, from savory dals and khichdi to sweet halwa. Whether you choose whole moong dal, split moong dal with or without skin, or moong dal flour, there are endless possibilities to explore and enjoy the delicious flavors of this humble legume.