Moong (Mung) Yellow Dal (Phaseolus Aureus) 1 lb: B

Commonly known as 'dhuli moong', these are yellow split beans. They are originally found as whole green beans but once these are split and the skin removed, it is yellow. These yellow split moong beans are extremely easy to cook, need no soaking and are easy to digest. Generally used for khichdi, it may also be cooked as a dal. Top with fried onions and serve with Mango Pickle Chutney. As a basic accompaniment to an Indian meal, it is cooked with spices to a consistency of thin oatmeal and topped with freshly fried spices, like garlic, onions, chilies and spices to heighten their flavors.Can be served with rice or served with Indian breads. There are innumerable delicious mung recipes "“ here's one: Dal Tarkari (Dal and Vegetable Soup): Ingredients: 1 cup Split Moongdal 8 cups water 2 bay leaves 1' cinnamon stick 1 tsp. turmeric powder (Optional) 1 Tbsp. butter 10 oz. or more vegetables of your choice ( washed and cubed) 1 tomato chopped 1 Tbsp.ghee (clarified butter) 1 tsp.cumin seeds (Optional) 2 dried chilies 1 tsp.ginger paste 1 Tbsp.chopped cilantro leaves Salt to taste Procedure: 1. Clean and wash the dal. Drain. Set aside. 2. Combine water, salt, bay leaves, cinnamon in a sauce pan/crock pot and boil. 3. Add dal to boiling water. 4. Lower to medium heat and cook for about 20 minutes. 5. When dal becomes tender, remove froth that collects on top. 6. Add butter, turmeric powder. 7. For the seasoning, Heat 2 Tbsp. of ghee in a small pan, add cumin seeds and red chillies. Stir once. Add ginger paste and fry for 5 seconds. 8. Pour seasoning into the dal. 9. Drop in cut vegetables and tomato, replace lid and cook until vegetables are tender. 11. Garnish with cilantro leaves.