Moong dal and mung beans: whole, split and yellow

Moong dal (mung dal) is hulled, split mung beans: small yellow halves that cook down into a soft sauce in under 20 minutes. Mung beans (Vigna radiata) are the same plant that gives the familiar bean sprouts. In Polish they are called fasola mung, and in a shop in Poland you will find them in three forms: whole green beans, green split beans with the skin on, and yellow split beans without it.

Three forms of mung beans, and their Polish names

Whole beans (moong whole, sabut moong; Polish: fasola mung cała). Small, olive green, with the skin on. They take about 30 to 40 minutes to cook, best after soaking for a few hours. They keep their shape, so they suit thick curries, salads and sprouting.

Split with skin (moong dal chilka). Green and yellow, because the skin stays on the halves. They cook faster than whole beans and give a dal with a stronger, earthier taste. Some Polish labels call them "soczewica zielona" (green lentils), although they are mung beans, so read the Indian name on the pack too.

Split and hulled (moong dal, yellow moong dal; Polish: fasola mung połówki łuskane or żółta fasola mung). Pale yellow, no skin. This is the one most people buy. No soaking is needed, it cooks in 15 to 20 minutes and has a mild, slightly sweet taste.

What to cook with moong dal

• Dal: the simplest dish. Moong dal with turmeric and salt, finished with a tadka of ghee, cumin and garlic. The method is in our guide to types of dal.
• Khichdi: rice and moong dal cooked together with spices into a thick, soft dish. In many Indian homes it is a simple everyday meal. Basmati or short-grain rice both work; see how to choose basmati rice.
• Cheela: thin pancakes of soaked, ground moong dal with ginger, chilli and coriander.
• Sweets: moong dal halwa, made from roasted moong dal, ghee and sugar.
• Snacks: fried, salted moong dal is sold as a ready crunchy snack.

Whole beans go into curries, sprout salads and East Asian cooking. Mung beans are also used to make glass noodles and the sweet paste in some buns.

How to cook yellow moong dal

1. Rinse 1 cup of moong dal 3 or 4 times.
2. Add 3 to 3½ cups of water and half a teaspoon of turmeric.
3. Simmer on a low heat for 15 to 20 minutes, skimming off the foam and stirring so the dal does not stick.
4. When the grains break down, add salt and whisk into a smooth sauce.
5. Add a tadka: a tablespoon of ghee, a teaspoon of cumin seeds, a pinch of asafoetida, garlic and dried chillies.

Moong dal thickens as it cools. Add a little hot water when you reheat it.

For khichdi, mix half a cup of moong dal with half a cup of rice, rinse them together and cook in 4 cups of water with turmeric and salt for about 25 minutes, until the rice and dal break down. Finish with the same tadka as for dal. Khichdi should be as thick as porridge.

How to sprout mung beans

Sprouts need whole beans, not dal. Soak them for 8 to 12 hours, drain and keep them in a jar or a sieve covered with a cloth. Rinse twice a day. After 1 to 3 days the sprouts are ready. Keep them in the fridge and eat them within a few days.

Where to buy moong dal and mung beans in Poland

Yellow, hulled moong dal: mung dal Udhaiyam 1 kg. Whole beans are for example mung beans TRS 1 kg, and split beans with skin are mung chilka Udhaiyam 500 g. Other pulses from the same brand are on the Udhaiyam page. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders online.