Best 2 Mung Bean Dal With Apples And Coconut Tarka Recipes

Embark on a culinary journey to savor the delectable flavors of mung bean dal, a hearty and wholesome dish brimming with nutritional goodness. This traditional Indian lentil soup is elevated with the unique addition of crisp apples and a flavorful coconut tarka, creating a symphony of textures and tastes. Accompanying this main course are two complementary recipes: a refreshing apple and cucumber salad that provides a vibrant contrast to the richness of the dal, and a simple yet satisfying coconut chutney that adds a touch of tangy sweetness. Prepare to tantalize your taste buds with these culinary gems that showcase the versatility and deliciousness of mung beans.

Check out the recipes below so you can choose the best recipe for yourself!

MUNG BEAN DAHL WITH SPINACH

Mung Bean Dahl with Spinach image

You can use red lentils as well as the split and hulled mung beans.

Provided by [email protected]

Categories World Cuisine Recipes Asian Indian

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups split yellow lentils (mung dahl)
water to cover
2 tablespoons coconut oil
3 teaspoons cumin seeds
½ teaspoon asafoetida powder
2 large tomatoes, cut into thin wedges
½ cup water, or more as needed
3 teaspoons ground coriander
1 teaspoon Aleppo red pepper flakes
1 teaspoon ground turmeric
2 bunches fresh spinach, trimmed and coarsely chopped
1 lemon, juiced
1 teaspoon sea salt
1 teaspoon garam masala

Steps:

Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil, reduce heat, and cover. Simmer, splashing in more water if lentils get too dry, until softened, about 1 hour.
Meanwhile, heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant, 1 to 2 minutes. Add asafoetida and cook until browned, about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water, scraping any browned bits off the bottom. Add coriander, Aleppo pepper, and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach, cover, and cook until bright green, about 5 minutes.
Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice, sea salt, and garam masala. Simmer until desired consistency is reached, 5 to 10 minutes more.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 37.8 g, Fat 4.9 g, Fiber 19.1 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 296.5 mg, Sugar 2.6 g

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Buttery Moong Dal With Garlic and Cumin image

This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use fresh ingredients: Fresh mung beans, apples, and coconut will give your dal the best flavor.
Soak the mung beans overnight: This will help them cook more quickly and evenly.
Use a variety of spices: The spices in this recipe create a complex and flavorful dal. Don't be afraid to experiment with different spices to find your own perfect combination.
Don't overcook the dal: Mung beans can easily become overcooked and mushy. Cook them until they are just tender, but still hold their shape.
Serve the dal with a variety of accompaniments: Rice, roti, or naan are all great options for serving with mung bean dal. You can also add a dollop of yogurt or chutney for extra flavor.

Conclusion:

Mung bean dal with apples and coconut tarka is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dal recipe, give this one a try.