Moong Dal
January 22, 2018 • Los Angeles
I once asked the clerk at the Indian grocery store what was different about the moong dal compared to larger varieties of dal; she said “They’re all the same, they just cook a little differently.” This was an oversimplification, it seems, as moong dal cooks up into a delicious buttery flavor, much richer than other pulses, that goes well with garlic and cumin.
Pulse isn’t a word we use a lot in American English, instead usually specifying the specific type: split peas, lentils, or mung beans. Mung beans are green in their whole form, but in Indian cooking the skin is usually stripped off and the brilliant yellow halves of the bean split.
Moong dal cooks up in 30 minutes, but cook it a little longer, about 45 minutes, and the structure breaks down completely, leaving a lovely creamy texture. Vegan Richa has a delightful recipe for moong dal.
