Mung bean Daal

A high protein staple in most East Asian cuisine, this is the Indian version.


  • 4 cups of cooked mung bean

  • 1 large onion, sliced

  • 1 green chillie, split

  • 2 tablespoon coconut oil

  • 1 tablespoon cumin seeds

  • 1 tablespoon turmeric powder

  • 1 tablespoon coriander powder

  • 1 tablespoon cumin powder

  • 1 teaspoon gram masala

  • 10 fresh coriander leaves, chopped


Sautee the onions and chillies in hot coconut oil till translucent.  Add the dry spices and cook for about 1 minute.  Add the mung beans, sautee for another minute.  Add 2 cups of water, cover and cook for 5-8 minutes.  Garnish with chopped corriander.  Serve with rice.


For this recipe I used whole mung bean.  You can use plit mung beans as well.