Urad & Yellow Mung Dal with Cardamom Recipe

Key Takeaways

Urad Mung Dal: Simple stovetop or pressure cooker recipe uses ghee, asafoetida, cumin, fennel, cardamom, and water to cook split mung and urad dal until very soft.
Cardamom Flavor Profile: Toasting cardamom, cumin, fennel in ghee releases aromatic oils, imparting warm, sweet notes that complement the creamy texture of cooked dals.
Pressure Cooker Tips: Cook under pressure 10–12 minutes for very soft legumes, or simmer about 40 minutes in a pot; soaking overnight may reduce overall cooking time.

Myra Lewin, AP July 18, 2017

Serves 2

Ingredients:

2 tablespoons ghee
¼ teaspoon salt
A tiny pinch of asafoetida
⅓ teaspoon cumin seed
½ teaspoon fennel seed
⅛ teaspoon cardamom seeds
⅓ cup split mung dal
⅛ cup urad dal
1½ cups water

Directions:

Melt the ghee in a pressure cooker and add the spices, cooking until the aroma is released.

Add the salt, urad dal, and split mung dal and sauté until well coated. Add water, cover and bring to pressure. Turn the heat down and cook for 10–12 minutes until legumes are quite soft.

You may also use a regular pot if you don't have a pressure cooker. Follow the same instructions, but add a little extra water and simmer for about 40 minutes or until very soft. Soaking the legumes overnight decreases cook time.

About the Author

Meet the Author

Myra Lewin, AP

Myra Lewin has been studying, practicing, and teaching Ayurveda and Yoga since the late 1980s. She is the author of two easily understood books...

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