Mung Dal or Hesaru bele tovve, as we call it in Karnataka , India; is a simple, healthy dal preparation made with de-husked, split green gram (mung beans). Mung dal has such a unique delicious flavor, it does not need any extra masala to be savored.
De-husked split green gram or Mung beans – 1/2 cup
Turmeric Powder – 1/4 tsp
Chopped vegerable such as ridge gourd after the thick skin is removed (hirekai) (optional)
Oil or ghee (clarified butter) – 2 tsp
Cumin seeds or Jeera – 1/2 tsp
Hing – 1 good pinch (asafoetida) (avoid asafoetida if on a gluten-free diet)
Green Chili – 1 long chopped fine (or 2 small)
Fresh chopped coriander – 1 tbsp
- wash the dal well and drain.
- cook in the pressure cooker with additional 2 cups of water and turmeric powder added to it in a cooker vessel.
- after you hear the steam release or the whistle, simmer for 20 minutes and switch off. allow to cool naturally
- take out the cooker vessel from the cooker
- if adding vegetables, cook the chopped ridge gourd and cook separately with sufficient water until soft OR steam in the pressure cooker. drain excess water once cooked
- transfer the cooked dal to another container(with cooked vegetables-optional), add salt
- add more water to bring it to the right consistency i.e. if being served with rice, make it thinnner. bring it to a boil
- prepare tadka or tempering in a separate small pan by heating the oil or ghee
- once ghee is hot enough, add cumin seeds. it should crackle immediately
- add asafoetida, green chilies and switch off the heat
- once chilies turn whitish on the surface, transfer the tempering to the cooked dal
- add fresh coriander and serve with roti/chapati/rice