{"id":70873,"date":"2021-10-16T17:18:10","date_gmt":"2021-10-16T15:18:10","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=70873"},"modified":"2025-12-12T13:49:07","modified_gmt":"2025-12-12T12:49:07","slug":"moong-dal","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/moong-dal\/","title":{"rendered":"Moong Dal with Sweet Potato & Coconut"},"content":{"rendered":"

Moong dal is made with an irresistible combination of aromatic spices, split mung beans, aromatics, tomatoes, sweet potato, and coconut milk. Finished off with a squeeze of lime juice it makes for a deliciously warming, comforting and nourishing meal. Better than good!<\/p>\n

Mung\/Moong dal \/dahl\/dhal\/daal<\/h2>\n

With so many ways to spell it, one thing remains the same. \u201cDal\u201d or \u201cdahl\u201d or \u201cdaal\u201d all mean \u201csplit\u201d in Hindi. Mung on the other hand (also spelled \u201cmoong\u201d) refers to the mung bean. Together they are simply \u201csplit mung beans\u201d. And unless you are familiar with Ayurveda cooking<\/a> and the dish kitchari (an Indian porridge-like risotto), this little yellow split beans (or the green whole mung bean) may be something you have only seen on store shelves. That was me!<\/p>\n

\"Ayurvedic<\/a>
\nDelicious, quick cooking and doesn\u2019t need soaking<\/h2>\n

I\u2019ve seen them a million times in my organic food store, but until recently haven\u2019t really tried cooking with them. Rather than once again choosing Chana Dhal (split chickpeas), I decided to give them a go \u2014 and WOW \u2014 they are delicious! Which of course shouldn\u2019t have been a surprise, I\u2019ve been eating mung bean sprouts my entire life. Mung dal has a mild flavor and a soft texture making them perfect for tasty dishes like this. An added bonus is that they don\u2019t need to soak overnight and are quick cooking (15 minutes). And the result, a super healthy, easy to digest, vegan-friendly and above all easy to make meal.
\n\"Moong<\/a><\/p>\n

Where to buy Mung dal<\/h2>\n

You can find split mung beans<\/a> in some large supermarkets, organic food stores, Asian supermarkets or online. Whole mung beans, which are the next best option are more widely available and could be used instead, however the texture will differ and they should be soaked for 8 hours or overnight before cooking. They also take longer to cook (35 minutes) so should be added at the beginning of the recipe, along with the sweet potato, if using instead.
\n\"Ayurvedic<\/a><\/p>\n

How to adapt this yellow mung dal recipe<\/h2>\n