Recipe: Yellow Mung Dahl

I know there are a few people out there waiting for me to put up a lamb or chicken recipe. I promise I will do it soon and it will be worth the wait – so keep checking my blog 🙂 In the meantime here is a delicious dahl dish.


Serves 2 people (unless serving with other dishes)

  • 1/2 tsp mustard seeds
  • 1/4 tsp of hing
  • 1 tbsp canola/sunflower oil
  • 1 cup of yellow mung (split)
  • 2 cups of luke warm water for soaking the mung
  • boiled hot water to use during cooking
  • 1 small onion finely sliced
  • 1 large tomato roughly chopped
  • 2 heaped tsp ground cumin and coriander (1 part cumin and 2 parts coriander)
  • 1 tsp fresh masala – green if you have it
  • 3/4 – 1 tsp of salt
  • 1/4 tsp turmeric


  1. A few hours before you want to cook this soak the mung in at least 2 cups of luke warm water  – if you can’t don’t worry but the cooking time will increase
  2. Once the mung has been soaked for a few hours heat the oil in a medium sized saucepan
  3. When the oil is hot add the mustard seeds and hing – allow the mustard seeds to pop and remove  the saucepan from the heat
  4. Add the onions to the saucepan and return to a medium – low heat
  5. Soften the onions – stirring and cooking on a low heat for about 5 minutes
  6. Now add the mung to the saucepan
  7. Stir the mung and add all the remaining spices – stir in well but gently
  8. Add about a cup of hot water from the kettle, put the lid on the saucepan and simmer on a low heat for  a couple of minutes
  9. Then add the chopped tomatoes, stir and cover with the lid
  10. Simmer the dahl on a low heat for around 15 minutes – checking and stirring every few minutes
  11. Add more water if needed, try the dahl to check it is cooked

The more water you add, the runnier the dahl will be – I like it when it is runny and when it is still separate as in the picture above. You can’t really go wrong as long as you add the water gradually and keep checking. If you were unable to soak the dahl at the beginning you will need to add more water and simmer it for longer when cooking – just do it gradually until it is cooked.

Serve with rice, roti or naan.


uncooked mung



One Response to “Recipe: Yellow Mung Dahl”

  1. Sushni Bhatti Says:

    I make this for family at home.

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