Make Sukhi Mung Dal… in which each golden-yellow grain of split skinless Mung Dal is plump and fluffy… Perfectly seasoned and perfectly cooked, garnished with a bit of fresh coriander (cilantro) and a squeeze of fresh lime…
How do you eat it? Traditionally, you would serve it with lunch or dinner… You would scoop some up with a piece of freshly made Roti (whole-wheat tortilla-like Indian flatbread) – just like what you’d do with a Sabji (a cooked vegetable side).
As for me, I actually like it best as an afternoon snack…. Something fun to satisfy the peckishness that typically hits me around teatime! My mouth always starts watering… in anticipation… as I top it with classic Chaat toppings….onions, tomatoes, Sev (crunchy noodles made from chickpea flour)…. a dollop of fresh, creamy yogurt… and Yeah… Chaat Masala, of course! Yumm!
And then…. with the leftovers, I like to make Quesadillas! Sukhi Mung Dal is a great ‘protein’ for my favorite quick-fix Mexican-style dinner! I like to change things up with my quesadillas…. You know, broaden my ‘bean’ base a little… and embrace all the beans and legumes I can find! Why not?
What is Sukhi Mung Dal?
So… What exactly is Sukhi Mung Dal? The name actually says it all… ‘Sukhi’ (Soo-khee) in Hindi means ‘dry’… So this is a ‘dry’ dish, made with Mung Dal (Moong Daal) – skinless split Mung beans.
Why specify that this is a ‘dry’ dish? Well, it’s a simple and efficient way to indicate that it is different from the traditional Indian-style ‘Dal’…. which typically has a creamy, soup/stew-like consistency. The individual grains of the bean are generally not intact in a traditional Dal. In fact, the cooked grains are often deliberately mashed, with the back of a spoon or a whisk, to create the thick, sauce-like texture.
By contrast, calling it a ‘Sukhi’ Dal implies that this dish has NO sauce-like ‘liquid’ in it …. at all! So… It is visually very different-looking as well! Also, notice how the grains of the Mung Dal are mostly intact, holding their shape and structure. Yeah… Maybe a few grains do look a little mashed, but that’s OK… it’s great visual evidence that they’re actually fully cooked!
Whole Green Mung beans – with yellow kernels inside – A nutritional powerhouse
Whole Mung beans are green, because the skin/seed coat is green. But when the beans are split and the green skin is washed away, the pale lemon yellow kernels are left behind.
The whole beans have more fiber, of course, but can be a bit harder to digest. The skinless Dal, by contrast, is one of the easiest of the legumes to digest.
Both, whole green Mung beans as well as the split Dal (with/without the green skin), are widely used in Indian cuisine… and both are pantry staples in many Indian households.
A fun fact…. for my non-Indian friends…. Yellow Mung Dal and rice, cooked to a super-soft, semi-solid consistency… this is how babies are often introduced to solid foods in India. Cooked with smidge of turmeric and a tiny pinch of salt, and drizzled with a teeny bit of freshly made Ghee (clarified butter), most babies love it right away! It’s easy on a little one’s stomach…. No gassy discomfort, no fussiness… and loads of benefits from all the nutrients it packs – both macro- as well as micro-!
This soft-cooked Mung Dal Khichadi, seasoned with just a little bit of cumin, is also a pretty standard ‘go-to’ food for anyone feeling a bit under the weather…. or someone recovering from illness of any kind.
Lots of Mung recipes – Savory, sweet and more!
Across the the length and breadth of the Indian sub-continent, folks make a staggering variety of delectable dishes with Mung… Savory dishes like the ‘everyday’ traditional Dal (also called Sambar, Amti, etc.), of course, but also a host of different types of popular and lip-smacking foods.
Mung Dal is the star ingredient in a wide range of much-loved dishes, both sweet and savory… Kachoris, Mung Pakoda, Vada (fritters), crunchy Chakli and Sev …. And YES…. Even decadent, special occasion desserts… like Mung Halva and Mung Laddoo…. Soaked Mung Dal is also ground into a batter for making Hi-protein Dosas (thin crepes, called Pesarettu)… It is often added to salads and cooked vegetables as well.
Needless to say, they are all ALL Super-Yummy!
The Sukhi Mung Dal recipe I’m sharing here is of the ‘everyday’, simple food variety… But Hey…. Simple this dish might be, but don’t let appearances fool you…. Grab a spoonful and try it… Take a moment to focus on its interesting texture and wonderfully savory taste…. It wakes up your taste-buds…. and the next thing you know… You’re hooked!
You might actually end up eating more than you had planned… That’s OK…. No worries…. Low in fat, this simple dish has lots of high quality protein and fiber (soluble and insoluble). And as for the micronutrients that support your well-being in all sorts of ways…. … Sukhi Mung Dal is quite a powerhouse!
More bean-based easy recipes to try…
Looking for more bean-based, fun recipes to try? Here are a few you might wish to explore… Some are super easy, others that are a bit more involved.
- Mung Shira – a lighter version of the decadent, ‘to-die-for’ special occasion dessert… Mung Halva
- Classic Hummus – delicious, with a hint of heat….. quick-fix recipe from pre-cooked chickpeas
- Lentil Kababs – vegetarian…. make in AirFryer, oven or on the stove-top
- Blackeyed Pea Fritters – tiny bites, crunchy, satisfying and rather addicting!
- and many MORE…. explore through the search box!
Make them, share them….. do leave reviews and star ratings.. Thanks!
Sukhi Mung Dal – lots of variations exist
So… Back to Sukhi Mung Dal…. As you might imagine, folks make this simple dish in lots of different ways… Some recipes have a mustard seed/cumin seed Tadka (Thud-ka)… some have no seeds in the Tadka…. some have caramelized onions…. maybe some ginger/garlic… and Yes, even tomatoes!
Interestingly, all these recipes do have a few things in common: turmeric and Hing (asoefetida)… Also, they are generally garnished with fresh coriander leaves (cilantro) and served warm with a squeeze of fresh lime/lemon.
And of course, the key factor… ALL these recipes have intact grains of perfectly cooked Mung Dal… and the dish is ‘DRY’…. with not a drop of ‘liquid sauce’ in sight!
And Yes…… ALL of these variations are simply delicious!
How to make Sukhi Mung Dal?
How to make a ‘good-looking’ Sukhi Mung Dal… i.e., in which the grains of the cooked Dal are firm and intact… and not sticking together? Attention to detail, of course!
You see… Mung Dal cooks fairly quickly… and has a tendency to get mushy/pasty very easily! So… my simple advice… Pay close attention to the details as described in the recipe directions. If it does get a tad overcooked anyway, it’s OK… It will still taste great!
Overall, the process is actually pretty straightforward…. Cook the Mung Dal till it is cooked just right, season it and serve! As with everything, though, the devil’s in the details!
How to cook the Mung Dal
I want to share my concerns regarding the way a lot of folks cook the Mung Dal for making this dish. Many folks soak the Dal in lots of water, and then drain away the excess soaking water before cooking the Dal… Or…. They cook it with lots of water, then drain the cooking liquid – not to throw away, but to use in another dish. Both methods make me cringe a little… Why?
Let me explain… What I don’t like is the draining away of the soaking liquid from the soaked Dal, or the cooking liquid from the cooked Mung Dal. Why? Because lots of water-soluble nutrients from Mung Dal are ‘lost’ to the liquid that is drained away…. because they leach into the soaking water or into the ‘broth’ as it cooks.
SO… The Sukhi Mung Dal dish which you make from the drained Dal doesn’t have these nutrients any more!
Hmm…. How would you know then what the ‘actual’ nutritional profile of your dish is? And why do folks do this in the first place? As for the soaking water being drained away… I’m really perplexed and scratch my head over this very common practice… I never do!
And the draining of the cooking water? I presume they do it to remove the starch that is released from the Dal during cooking… This keeps the cooked Mung Dal grains from becoming sticky…
Wait… Doesn’t this sound familiar, somehow? Yes! This is quite similar to the reason why most folks typically drain pasta water after cooking it… to keep the cooked pasta from sticking!
Cook Mung Dal perfectly – without draining broth
I wanted to figure out how to cook the Dal perfectly, without having to drain the broth… so I played with some ideas until I had a winning formula!
Here’s what worked well for me…. While briefly soaking and cooking the Mung Dal, I added just enough water for the Dal to absorb… along with a little turmeric and Hing. I also added a few drops of oil – with the thought that the cooked grains of Dal would get coated with a thin layer of oil, which would keep them from sticking together. Then I stirred in the salt and pressure-cooked it briefly – ‘pot-in-pot’ method.
After natural pressure release, I took a peek… The grains of the cooked Dal looked intact, and they seemed to glisten a little. I immediately knew what had caused that muted shine… it was from the oil I had added! I let the cooked Dal rest undisturbed, to cool to room temperature.
Then I added a little bit of ice-cold water, to firm up the cooked grains… This is another of my Mom’s priceless tips! Then, when I gently ran a blunt knife through it, the grains separated easily and did not get mashed… and they were not sticky! Perfect!
After this, all that remained was to make the Tadka… mix it into the cooked Dal… heat it through…. and Serve!
Special Diets
This Sukhi Mung Dal is vegetarian, vegan, gluten-free, soy-free and sesame-free. To make it nut-free, use a nut-free oil. It does not have onion or garlic either, so it is suitable for religious offerings as Naivedya / Prasaad as well.
When I need a simple protein-rich side for a meal…. or just something to snack on with my afternoon tea/coffee, this dish is perfect! I make it quite often, and always try to have some ‘extra’ Sukhi Mung Dal stashed in my freezer.
So… Go ahead and make this super-easy dish… There is virtually no cutting/chopping… and a lot of the ‘work’ is actually pretty ‘hands-off’. You can be doing something else while you wait…. for the Dal to soak before cooking…. and while pressure-cooking and waiting for natural pressure release.
Serve this dish as a tasty side with any Indian-themed meal – from any region of India. It goes well with cuisine from North India, South India, Maharashtra, Bengal, Gujarat, etc. Have it with Roti/Paratha/Naan… and Yes… even Puris if you want to go a little decadent….. Mmm… My mouth is watering even as I’m typing this!
Of course, like me…. You could also have it like Chaat…. Or maybe stuff it into a Pita pocket, with all your favorite toppings for a scrumptious sandwich… Or layer it inside a soft Taco/quesadilla (instead of the classic black/pinto beans), along with tomatoes, onions, pickled jalapenos, a bit of cheese… How can you possibly go wrong with any of these options?
Make it, share it… However you eat it, this simple and tasty Sukhi Mung Dal will leave you sated, with that delightful ‘yummy in my tummy’ feeling!
Do leave a review and star rating… Many thanks!
Enjoy!
Make Sukhi Mung Dal: An Easy and Nutritious Side
Equipment
- Pressure cooker preferred If not available, cook on the stove-top in a steamer – it will take a little longer; See Recipe Notes for details
- Small stainless steel bowl/insert container that fits inside the pressure cooker pot: for 'pot-in-pot' cooking
- Rack / trivet – to place inside pressure cooker for 'pot-in-pot' cooking
Ingredients
To soak the Mung Dal
- 1/2 cup Split Yellow Mung Dal
- 6 tbsp Water measure carefully!
- 1/8 tsp Hing (Asoefetids) for strictly gluten-free – use gluten-free Hing
- 1/8 tsp Turmeric
- 1 tsp Oil I like peanut oil; any other neutral tasting oil OK (do NOT use Extra Virgin Olive Oil here)
To pressure-cook soaked and seasoned Dal: 'pot-in-pot' method
- 1/4 tsp Salt adjust as per taste preference
To add to the cooked and cooled Dal
- 2 tbsp Cold water ice-cold preferred
For Tadka
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 1/4 tsp Fennel seeds (optional)
- 1/8 tsp Turmeric
- 1/8 tsp Hing (Asoefetids) for strictly gluten-free – use gluten-free Hing
- 1/2 whole Green Chilli – sliced in half lengthwise Serrano , or other medium-spicy green chilli; adjust as per spiciness preferred
For Garnish
- 2 tbsp Fresh coriander leaves (Cilantro – chopped
- 1 whole Lime / Lemon fresh is preferred; If not available, use bottled lemon juice
Instructions
Rinse and soak Mung Dal in measured water
- Measure out 1/2 cup Mung Dal into a pressure cooker insert container
- Add a little water, rub the Dal gently and drain the water. the water will look cloudy. Repeat a couple more times: the rinse water will start looking much clearer. Drain the water completely using a mesh strainer. Then add 6 tbsp water (1/4 cup + 2 tbsp)Note: Be sure to measure the water carefully – do NOT add extra! Otherwise your Dal will become mushy as it cooks!
- Add: 1/8 tsp turmeric, 1/8 tsp Hing (soefetida), 1 tsp oil Stir, cover and set it aside to soak for 15-20 min.
- Most of the water will be absorbed by the Dal by this time. Add 1/4 tsp salt and stir it in.
Prepare pressure cooker for pot-in-pot cooking
- Place a rack/trivet inside the main pressure cooker pot.Add 1 1/2 – 2 cups water: the water should be barely above the level of the rack/trivet
Pressure cook the soaked and seasoned Mung dal
- Place the seasoned soaked Mung Dal container on top of the rack/trivet inside the pressure cooker.
- Close the lid and pressure cook for 3 minutes at full pressure.For Instant Pot: Set the timer to 3 minutes at Hi pressure. For stove-top pressure cooker: 1. Cook on Hi till full pressure is reached – 1st 'whistle' or a hissing sound that indicates full pressure has been reached; 2. Lower the heat to medium and cook for 3 minutes. 3. Move the pressure cooker away from the stove-top to allow faster natural pressure release and to prevent over-cooking the Dal.Allow natural pressure release: this will take 8-10 min. Do not force release the pressure.Open the lid after pressure has been fully released.
Fluff the cooked Mung Dal
- Take the cooked Mung Dal container out of the pressure cooker. Let it cool, undisturbed, for 5-7 min uncovered.Note: Do not stir at this time! The hot cooked Dal is delicate and can get mushed easily. Add 2 tbsp cool water – measure carefully- do not add extra.Use the blunt side of a knife to gently loosen the Dal from the sides of the container. Then use the knife to gently fluff and separate the grains of the cooked Dal: the cool water acts as a lubricant and allows the grains to separate easily without getting mushed.
Finish making the Sukhi Mung Dal
- Slice a green chilli in half, lengthwise: I have used only 1/2 a chilli. (See the Tadka picture below.)
- Make the Tadka:Heat 2 tsp oil in a 10 inch (25 cm) frying pan on medium heat. Keep the lid handy to catch splatter from popping seeds. When the oil begins to shimmer (about 30 seconds), turn the heat down to Lo, and add 1/4 tsp mustard seeds and quickly close the lid. The seeds immediately start to sizzle and pop (and splatter!). Wnen popping stops, add 1/4 tsp cumin seeds, 1/4 tsp fennel seeds and a slit green chilli. Allow the seeds to sizzle for 15-20 seconds, then add 1/8 tsp turmeric and 1/8 tsp Hing.Turn the heat off.
- Add the fluffed cooked Mung dal.
- Mix gently to evenly distribute the Tadka. Splash about 2 tsp water all over the top: do NOT stir! Cover and cook on low heat for 5-7 min, to allow the Tadka flavors to get absorbed into the Dal.
- Meanwhile, rinse and chop fresh coriander leaves (Cilantro). Rinse and roll the lime/lemon on the cutting board: roll it hard to soften it a little – this helps release its juices more easily.Cut the lime in half to squeeze over the prepared Sukhi Mung Dal. Cut the remaining half into wedges to serve on the side.Squeeze 1/2 the lime over the Sukhi Mung Dal just before serving. Garnish with fresh coriander and serve hot.
- Serve the Sukhi Mung Dal – with fresh Roti for lunch/dinner… or like Chaat at teatime ….
- With a bowl of yogurt on the side …
- Enjoy!
Notes
No pressure cooker?
No worries….- Use a steamer to steam-cook the Mung Dal
- Assemble the steamer
- Add water to the steamer and bring the water to a boil.
- Place the container with the soaked and seasoned Mung Dal in the steamer.
- Steam for 11-12 min.Â
- Check for done-ness with the ‘thumb-press‘ test:
- remove a few grains of Dal and place them on a plate
- wait for a few seconds to let them cool a bit
- press down on the grains with your thumb: when dal is cooked, it gets ‘smashed’ under your thumb
- if the Dal seems a bit too firm, continue to steam for 2-3 min longer and test again
- Check for done-ness with the ‘thumb-press‘ test:
- Turn the heat off.
- Leave the steamed Dal in the steamer, undisturbed, for 3-4 min.
- Remove the cooked Dal from the steamer and allow to cool, uncovered.
- Continue as directed in the main recipe.Â
- Use a rack / trivet in a large stockpot with well-fitting lid
- Add 2-3 cups water to the pot.
- Place a stainless steel trivet inside the pot: the water should barely cover the trivet.
- the trivet is meant to elevate the steaming bowl above the water used to generate the steam.
- a wide-band stainless steel ring (1-2 inches high) can also be used as a trivet to support the steamer plate above the water in the pot – see picture below
- Check the size of your steaming bowl: place the empty steaming bowl on the trivet to make sure it fits comfortably, and without wobbling.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- If it is too tight, use a slightly smaller bowl for steaming.
- Try to lift it out with tongs, as a trial run – to make sure you can do so after steaming.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- Cover the pot with the lid and begin heating
- When the water starts boiling, the steamer is ready for steaming the Mung Dal as described above.
Storing Leftovers:
Store leftover Sukhi Mung Dal in a glass/ceramic container with a well-fitting lid. In the Refrigerator:- Consume within 2-3 days
- To serve, reheat in the microwave or on the stove-top (in a small pan) till steaming hot
- Add fresh garnish, if possible.
- Good for 4-6 weeks, possibly longerÂ
- To serve, thaw firstÂ
- on the counter or
- in the microwave at 20-30% power
- Reheat thawed Dal in the microwave or on the stove-top (in a small pan) till steaming hot
- Add fresh garnish, if possible.
very nice nutritious dish. i think i will have as a chaat. Just wondered whether it can be done in a m/w