Jaipur style Mung Dhal

I once had an Australian flatmate, he rarely cooked, but he had a very nice small cookbook “The Higher Taste” with Hare Krishna recipes. When he left the apartment he forgot the book and I didn’t notice until he was already back in Australia. so I decided that I will try some recipes, starting with this excellent Jaipur-style mung dhal.

Even though I visited Jaipur – I was very sick and only ate Pizza. I couldn’t imagine eating spicy Indian food! but this Mung Dhal was very tasty, so now I regret not trying the vegetarian Jaipur food. (I did, however, buy a lot of shawls and beautiful presents in Jaipur 🙂 )

Dhal is a thick lentil soup that is usually served with rice and vegetables. the thickness of dhal changes – in Nepal it is a soup while in India it is more similar to a thick sauce. in both cases, it’s delicious and nutritious. if you want your dhal to be thicker – just cook it a bit longer.

I made a small Indian meal with this Dhal, divine vegan Malai kofta, papadum and Mango chutney. I felt like I was back in India! minus the stomach aches…

Malai Kofta and Mung Dhal, served with Mango Chutney and papadum
Malai Kofta and Mung Dhal, served with Mango Chutney and papadum

Jaipur style Mung Dhal
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Jaipur style Mung Dhal
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. In a large pot cook the Mung beans, water, turmeric and carrots. bring to a boil and then simmer for 15-20 more minutes.
  2. add the cauliflower and continue cooking 10 more minutes.
  3. in a separate pan - heat the oil and add cumin and coriander seeds, fry for several minutes and add ginger, chili and garlic for 2 minutes.
  4. pour the fried spices into the dhal. add fresh coriander, salt, lemon and pepper.
Recipe Notes

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