Archive for dahl

Whole Mung Beans with Yogurt

Posted in Dahl, Uncategorized, Vegetarian with tags , , , , , , , , , , on November 7, 2013 by ninasnosh

photo 4

The humble mung bean holds so many surprises, if cooked right it tastes superb, it’s low in cholesterol, good for detoxifying and high in protein. This dish can be made with or without natural yogurt, the yogurt give it a tangier flavour.


Serves 4 people if there is another dish to accompany.

For the vagar:

  • 2 tbsp of sunflower oil
  • 1 tsp of cumin seeds
  • 1/8 tsp of hing
  • 2 curry leaves

And the rest:


  1. Place the mung beans and chopped tomatoes in a pressure cooker with 3 cups of water (pic.3)
  2. Cook the mung beans in the pressure cooker for about 10 minutes – allowing the cooker to release steam around 4 times (pic.4)
  3. Carefully release the steam and open the pressure cooker to check that the mung beans are firm but cooked through
  4. If you don’t have a pressure cooker just boil the mung and tomatoes until cooked
  5. In a large saucepan heat the oil for the vagar
  6. When the oil is hot add the cumin seeds, hing and curry leaves
  7. After 15-20 seconds remove from heat
  8. Add the yogurt and spices to the vagar, return to a medium heat and stir (pic.6)
  9. Add the cooked mung bean and tomatoes
  10. Next add enough water to cover the beans (pic.7)
  11. Simmer the ingredients for 10-15 minutes on a medium heat, stirring occasionally
  12. The mung bean should be fully soft but not mush, add more water if needed while cooking, see pic 8 which shows the final consistency of dish.

pic.1 spices



pic. 2 mung beans and tomatoes

photo 1

pic.3 ready to cook

photo 2

pic.4 cooked

photo 5

pic.5 yogurt

photo 4

pic.6 yogurt in vagar

photo 1

pic.7 ready to simmer

photo 2

pic.8 finished

photo 3

Can be eaten on it’s own or with indian bread, roti or rice.

Recipe: Chana Dahl

Posted in Dahl, Pickles, Recipes, The Pantry, Vegetarian with tags , , , , , , , , , , , , , , , , , , , , , , , on August 7, 2012 by ninasnosh

I blogged the kids version of this dish the other day so thought I should update the grown-ups recipe.  I love having this dish with masala omelette, and it also goes well with any of the vegetarian dishes I have blogged. This lentil has a wonderful nutty and sweet flavour. It’s also a good dish for you to serve up some lemon pickles as an accompaniment.


Enough for 2 people served with another dish (and enough for leftovers)

For the vagar:

  • 2 tbsp of oil
  • 1/2 tsp of mustard seeds
  • 1/4 tsp hing

The rest:

  • 1 1/2 cups of Chana Dahl /split peas
  • 1 onion finely sliced
  • 1 fresh tomato chopped up
  • 1 1/2 tsp fresh masala
  • 2 heaped tsp of ground coriander and cumin
  • 1/4 tsp of turmeric
  • 1 tsp salt
  • Hot boiled water – about 4 cups


  1. Soak the lentils in water if you have time beforehand
  2. Heat the oil in a large saucepan add the mustard seeds when hot, cover with a lid and remove from the heat
  3. Once the seeds have popped add the hing
  4. Return the pan back to a low heat and add the onions and tomato
  5. Gently cook for about 5 minutes – stirring a couple of time
  6. Now add all the spices and mix through
  7. Rinse the lentils and add to the saucepan – stir everything together
  8. Now pour in enough water so the level is about 2cm over the lentils
  9. Allow the dhal to cook over a low-med heat – for about 20 to 25 minutes
  10. The water will slowly come absorbed
  11. Check the dahl for flavour and add more water if they are not cook and all the water has been absorbed

Serve with indian bread and another delicious Indian dish.

chana dahl


onion and tomato



all ingredients

Recipe: Yellow Mung Dahl

Posted in Dahl, Recipes with tags , , , , on March 28, 2012 by ninasnosh

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



Dal, Dahl, Dahl or Daal

Posted in All about food, The Pantry with tags , , , on March 28, 2012 by ninasnosh


Unless you are vegetarian, when you think of Indian food you probably do think more about meat dishes. However, through my blog I want to introduce you to some delicious dahls and vegetable dishes. When I was growing up we only tended to eat lamb and chicken at the weekend. So even now my family’s diet still includes a lot of dahl and vegetable dishes.

Dahl is a preparation of dried lentils, peas or beans (pulses). The Indian way of preparing them turns them from something bland to something pretty delicious. There are so many different types of dahl, and different ways to cook them, that you could never get bored of them (unless you eat them every day – although my Dad reckons he could!). Like most Indian food, Dahl is served with rice, roti, naan or can be eaten on it’s own.

Dahl has some excellent nutritional values: high in protein, high in carbohydrates but virtually fat free, rich in vitamin B, folic acid, iron and zinc – all this in one bowl!

So here goes – I am going to introduce you to my first dahl recipe on this blog. It’s easy, healthy and worth a try 🙂