Since lentils are a good source of protein and also very inexpensive, they are an indispensable part of our meals. We have these dishes every day, as do almost all Indian households. For my favorite recipe described here, you can also use other lentils like Masoor Dal or Toor Dal (yellow lentils). It is healthy and nutritious and goes well with our other staple foods, rice and bread.

Ingredients for 4 people

• 225 g mung dal (half-peeled mung beans)
• 750 ml lukewarm water
• 750 ml water
• ¼ tsp asafetida (optional)
• ½ tsp turmeric
• 1 tsp salt
• For the Tadka (spiced flavored ghee / oil)

• 1 tbsp ghee / use vegetable oil for a vegan version
• ½ tsp mustard seeds
• 1 to 2 dried chilies
• 2 garlic cloves, cut into strips
• 1 tsp fresh coriander leaves, chopped

Instructions

Pour the mung dal into a bowl with 750 ml lukewarm water and soak for at least 30 minutes. Then drain the water.
 

Heat 750 ml fresh water in a large pot. Add the soaked mung dal and the remaining ingredients except for the salt.

Let everything simmer over medium heat, stirring, for about 30 minutes until the mung beans are very soft. Stir so that the mung beans break up.

Remove from the heat and set aside.

For the tadka, heat ghee in a small pan and fry the mustard seeds, stirring, for about 1 minute until they start to pop. Add the chilies and garlic and fry until they take on color.

Pour the mixture over the cooked mung dal, cover with a lid and let simmer over low heat for another 2 minutes.

Then season with salt, garnish with coriander leaves and serve.

Tips

Watch out for the chilies.

Always add salt at the end, as lentils and beans cook faster this way.

If you're short on time, I recommend adding a pinch of baking powder when soaking, so the lentils cook faster.