sandya’s cook book

toor dal, mung beans & fresh dill palya

6th November 2010

This is another dish that I made from Sandhya’s cookbook.  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 3 – 4


5 Tbsp toor dal 

5 Tbsp whole mung beans 

4 – 5 cups water

250g finely chopped green beans

1 tsp fine rock salt

1 bunch dill, chopped finely


1 Tbsp oil/ghee

½ tsp black mustard seeds

pinch asafoetida

1 red chilli

2 Tbsp fresh coconut, grated

1 Tbsp lemon juice (optional)


1.  In a heavy-bottomed pot, place the water, toor dal and mung beans – cook for 30 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 asafoetida, 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.

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