Turns out that moong dal are actually split and skinned mung beans. So, not so much a new legume as an old one in a new guise. As expected, 660 Curries has a bunch of recipes for them. Here you see Cumin-Scented Split Green Lentils (on the right*) which we had along with Aloo Palak (Chunky Potatoes with Spinach). Both curries were simple, quick and delicious. The moong dal had an incredibly silky texture -- much smoother than any dal I've made with red lentils.
* Just in case you thought legume naming wasn't confusing enough: in 660 Curries, mung beans are called green lentils.
2 comments:
Oh my goodness! I thought "green lentils" were split peas! I'm sure I've undercooked those legumes before...
This looks beautiful! Do you have spinich at the farmer's market? And did you hear your 660 Curries man on "Splendid Table" last week? (I think it was a repeat -- but I got so excited I played the segment twice on the podcast.)
My dear, we don't even have a farmer's market yet. (Actually I think it starts tomorrow.)
I'll definitely check out the podcast!
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