Moong Dahl

Moong dahl are skinned and split mung beans, which are a small type of green legume from the same plant family as peas and lentils. They have been sprouted, milled and cooked into dahl or porridge for thousands of years, in fact long before written history.  They are a common staple in Indian cooking being used in a variety of dishes ranging from khichdi (moong dahl mixed with rice) to kheer (sweet dish with nuts and coconut cream). More recently moong dahl has made its way into many kitchens in the west.

Health Benefits of Moong dahl

Moong dahl is a fantastic source of protein with around 24 grams in only 100 grams as well as a high 16 grams of beneficial dietary fibre in 100 grams of beans.  It is also one of the best sources of natural folate and a very good source of magnesium, the muscle relaxing mineral. It is also high in zinc, important for your immune system; potassium for healthy nerves and calcium for bones and neuromuscular well-being.

Cooking with Moong dahl

Moong dahl is yellow and quite small making cooking time very quick with a short soaking time of 20 minutes, if at all.  To cook add 1 cup of moong dahl to 4 cups of water and simmer for about 20-30 minutes, you will know when its ready as it will turn to mush. Moong dahl is easily digested and flavours infuse well with this soft texture.  To make a simple dahl, simply heat turmeric, garlic, cumin and chilli for a few minutes in oil then add chopped shallots for another minute and then stir this through the cooked dahl. Very delicious.