Cumin dal from Classic Indian Recipes - 75 Signature Dishes (page 92) by Chetna Makan

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Notes about this recipe

  • nomeshk on February 15, 2026

    Delicious, easy, filling and healthy. I used the pale yellow, fully hulled split mung beans, not the ones that are split but still have the green hull. Both are labelled as "split moong" in my local South Asian supermarket, however only the yellow ones say "dal" on them. I took my eye off the cumin seeds and almost burnt them, but it didn't ruin the flavour at all.

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