Cooking Mung Dahl
Mung Dahl is a type of lentils from India that can be found in Indian Stores. It is high on protein, it is low in calories, no fat and has its own nice, unique flavor and taste. It is good for you and it is delicious.
Mung Dahl – 1 cup
Water – 2 to 4 cups
Procedure 1 (Using a sauce pan):
- Wash the Mung Dahl. Place it in a sauce pan. Add 3 cups of water. Cook for 15 to 20 minutes, stirring every 2 or 3 minutes. If not cooked and there is no water, add 1/2 or 1 cup of water. Repeat this, if necessary.
- If the dahl appears soft and cooked, take a teaspoon or tablespoon of dahl and try to mash it on a plate or cup. If you can mash it easily, remove the saucepan from the stove. Using a heavy spoon, ladle or masher, mash the dahl lightly. Don’t mash too much.
Procedure 2 (Using a pressure cooker):
- I use a pressure cooker to cook mung dahl. Place the pressure cooker on the stove on high heat. Place the plate that is provided with the cooker at the bottom of the pressure cooker. Place 1/2 inch of water at the bottom of the cooker. Place inside the pressure cooker, a small deep metal bowl that can hold 4 cups of water. Add the washed mung dahl to the bowl. Add 2 cups of water for 1 cup of mung dahl. Close the pressure cooker. Make sure the settings are set correctly to cook. Turn on the stove.
- When enough pressure has built up, in about 10 minutes, the noise of the steam will slowly increase and become loud. Lower the heat to very low, and let it cook for a minute or two. Switch off the stove. Wait for about 10 or 15 minutes for the steam to completely subside in the pressure cooker. When it is safe to open, open the pressure cooker. Remove the bowl using mittens. Using a heavy spoon, ladle or masher, mash the dahl lightly. Don’t mash too much.
Continue with your recipe that uses the cooked Mung Dahl.