The King Dal

The King Dal uses whole green mung beans rather than split dal, so the recipe begins with a long soak and has a firmer final texture.

Mustard seeds are popped in oil before the soaked mung, hing, turmeric, optional cayenne, salt, and water are added. The source notes that longer soaking reduces both the cooking time and the amount of water required.

Lemon juice is stirred in after the beans are tender, and cilantro or parsley is used as the final garnish. The method stays focused on the beans rather than building a separate sauce.

Ingredients

• 1/2 cup dried whole green mung beans
• 3 cups water, for soaking
• 1 tablespoon good oil
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon hing
• 2 cups water
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper, optional
• Salt to taste
• Juice of 1/2 lemon
• 1 tablespoon fresh cilantro leaves or parsley, chopped, for garnish

Method

Soak the mung beans in 3 cups water for at least 4 hours or overnight, then drain. Heat the oil in a medium pot over medium-high heat, add the mustard seeds, cover, and let them pop for about 30 seconds. Add the soaked beans, hing, 2 cups water, turmeric, optional cayenne, and salt. Bring to a boil, reduce to a simmer, and cook until tender, about 40–60 minutes, adding water if needed. Stir in the lemon juice, garnish with cilantro or parsley, and serve. Makes 3–4 servings.