Udhaiyam MOONG DHAL - 1KG

The quickest dal in the cupboard.

• What: Split, skinned yellow mung lentils
• Pack: 1 kg
• Brand: Udhaiyam, Tamil Nadu
• Best for: Ven pongal, khichdi, kootu, payasam

Moong dal, also called paasi paruppu (Tamil) · cherupayar parippu (Malayalam) · hesaru bele (Kannada) · pesara pappu (Telugu) · mug dal (Marathi) · mag ni dal (Gujarati) · moongi di dal (Punjabi) · muger dal (Bengali).

What it is

One ingredient: peeled mung beans. Split moong needs no soaking and cooks soft in about 20 minutes, so it works on a weeknight. Choosing between dals? Moong for pongal and light dal; toor for sambar; chana dal for crunch in tempering.

How to use

1. Rinse 1 cup of moong dal. Dry-roast for 2 minutes first if you are making pongal. It adds a nutty aroma.
2. Cook with 3 cups water for 2 whistles, or simmer 20 minutes until soft.
3. For ven pongal, cook together with rice (1 part dal : 2 parts rice) and finish with ghee, pepper, cumin and cashews.

Tip: For moong dal payasam, roast the dal in ghee until golden and simmer with jaggery and coconut milk.

Goes well with: GRB Pure Ghee, Heera Cashew Nuts, Native Food Store Jaggery Powder, Udhaiyam Toor Dal 1kg

100% peeled mung beans.

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