Sweet-Tart Split Green Lentils with Mustard

Moong Nu Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

My sister Lalitha’s classmate, Smita, a Gujarati, is an amazing cook. She can create vegetarian magic with minimal ingredients to balance sweet, hot, and nutty flavors in one lentil-based mouthful. I sampled this dal at Smita’s kitchen table in Ohio, and its spicy-pungent memory lingered for weeks. Serve it with a basket of pooris and the mango puree (Aamras;).