Moong dal (split yellow lentils)
मूंग दाल · పెసరపప్పు · பாசிப் பருப்பு
Dals & Pulses
The lightest and quickest-cooking dal; also used in khichdi, chilla and sweets.
What to know
Cooks fast enough that it does not need a pressure cooker. Overcook it and it turns to paste.
- Storing it
- Airtight, cool and dark.
- If you cannot get it
- Try: masoor dal, toor dal
Measures
- 1 cup ≈ 165 g
- 1 tbsp ≈ 13 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.