Most legumes (dal) can be found in up to four forms, sometimes making it confusing for consumers. This one is derived from the whole green moong bean, which when the skin is removed and it is split, appears yellow. Dhuli comes from the Hindi world for cleaned, which means that the skin has been removed.
Bring one cup of yellow split moong and 4 cups of water to a boil; turn the heat to medium-low and simmer partially covered for about 20 minutes. The consistency will be like porridge. Half way through the cooking process, add garam masala, coriander, turmeric, and red chile powders to taste, chopped onion, ginger, garlic, tomatoes, and salt for a wonderfully aromatic soup.
This is a 25 oz. jar of moong dal, or about 4 cups. A little goes a long way. One to two cups is all you need to feed a family of four with some leftovers. Once cooked, this dal can be refrigerated for about a week, and can be frozen for up to three months. Eat on its own, or add a few tablespoons to your next batch of homemade vegetable soup for added protein and flavor.
Twenty Minute Moong Dal