Mung Bean Dal
Mung Bean Dal
To Serve
Step 1
Cover mung beans with 4–5 cups of water and cook for 35–40 minutes until soft.
Step 2
In another pot, heat ghee over a medium heat. Add the mustard and cumin seeds and cook for a minute until the seeds pop. Add curry leaves, chilli and turmeric. Once aromatic, add the onion and ginger and cook for 3–4 minutes to soften.
Step 3
Whisk together the yoghurt and chickpea flour until smooth. Add the onion with a splash of water and combine.
Step 4
Pour the onion and yoghurt mixture into the cooked mung beans and cook for a few more minutes, until it thickens and becomes creamy. Season generously with salt. Serve with steamed basmati rice and garnish with coriander.
McKenzie’s Products
McKenzie’s Australian Mung Beans 1kg
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McKenzie’s Chick Pea Flour 330g
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McKenzie’s Australian Natural Sea Salt 115g
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