Mung daal from Sabzi: Fresh Vegetarian Recipes for Every Day (page 159) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday Middle Eastern chopped salad; Punjabi spiced vegetable medley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut oil or ghee for extra virgin olive oil.

  • DebCooks on February 15, 2026

    Another terrific recipe from Sabzi. Straightforward recipe packed with flavor. I made the recommended salad for the side dish, which complemented the recipe well.

  • westminstr on February 05, 2026

    I always like to experiment with different dals. This was fine but not exceptional. I prefer more acidity in the dish (I note she says to serve the dal with a sharply dressed salad, and it needs this!). I cooked the dal in the instant pot with 4 cups water, turmeric, garam masala & salt, 10 minutes HP which seemed plenty. Then followed the recipe. It was a little thick and I added a bit more water. I know mung dal is traditional in Ayurvedic cooking but overall I prefer the taste and texture of red lentil dal. I’m going to reserve the rest of my mung dal for khichdi.

  • john18000 on August 28, 2025

    This is a good, simple mung Dal recipe. I reduced the amount of water to cook the lentils a little. Never would have thought to add extra virgin olive oil to Dal, but it works.

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