Daal made with whole green mung beans gives you a completely different taste experience compared to ordinary “yellow” daal made with split mung beans. Chhilke wali mung ki daal is an everyday daal eaten in Punjabi households. The skins of the beans add a deep flavour and give the daal a lovely texture. Just a few rotis and this daal make a deliciously satisfying meal.
Serves: 4 Soaking Time: 2 hours, Cooking Time: 30 mins in a pressure cooker, or 1 hour in a pan
You will need:
- 1 cup of whole mung beans, soaked for a couple of hours
- 1/2 inch piece of stem ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 1-2 hot green Kenyan or Indian finger chillies, finely chopped
- 2 small or 1 large ripe tomato, chopped
- 1 small knob of butter or ghee
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt according to your preference
Drain the beans. Place in a pressure cooker or deep heavy bottomed pan with a lid. Put in the garlic, ginger, chillies, salt and tomatoes into the pan. Add water – three times the volume of the soaked beans. Bring the beans to the boil, lower the heat and simmer with a lid on until they are cooked. This process can be speeded up in a pressure cooker so that it should take only 10 minutes for them to cook. In a separate pan or wok, heat the butter/ghee until it is very hot but not smoking. Add the cumin seeds, let these sizzle and after about a second add the turmeric powder. Give this a stir and immediately tip the hot sizzling mixture into the cooked daal. Be careful when you do this because there will be a loud cracking sound and some splashing of hot ghee and daal. But it is essential to do this when the ghee is hot because it then disperses well when mixed with the daal and gives it a wonderful flavour. Finish with a pinch of garam masala (for a really nice aroma, use my Kitchen Queen Masala, available to order here). Your daal is ready to serve with hot chapatis or rice.