forest hills

toor dal, mung beans & fresh dill palya

6th November 2010

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just-cooked mung beans and toor dal.

The toor dal can be found in any Indian supermarket.

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photo’s from a previous India trip – Forest Hills, South India

toor dal, mung beans & dill palya

Serves 2 – 4


5 Tbsp toor dal 

5 Tbsp whole mung beans 

4 – 5 cups water

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

salt to taste

1 bunch dill, chopped finely


1 Tbsp oil/ghee

½ tsp black mustard seeds

1 tsp cumin seeds

1 red chilli

2 Tbsp fresh coconut, grated


1.  In a heavy-bottomed pot, place the water, toor dal and mung beans – cook for 20 mins.

2.  Add the vegetables – simmer for 5 minutes until they just become soft, but still have their freshness.

3.  Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice. This is heavenly!

4.  Prepare the voggarane, heat oil or ghee in a small pot, add the mustard seeds; when the seeds start to pop and splutter, add cumin, chilli – fry for a few seconds, then add the grated coconut.

5.  Pour the voggarane into the cooked vegetables and add finely chopped dill – mix well and transfer to a serving bowl. Optional to add a generous squeeze with lemon.

Goodness shared from Stacey

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