A new favorite that I turn to often when I want a relatively quick meal to serve alongside rice, this simple, fragrant, and creamy spiced South Indian split mung dish is a fine mid-week meal or accompaniment to a more elaborate spread. A cross between a thick sambar (a thick and fiery first course often featuring tamarind as a base and any variety of vegetables or split dals) and more soupy tangy rasams (traditionally served during the second course of a meal), mung beans really shine in this versatile dal.
Note: If you prefer, use whole mung beans instead of split ones, but if you do, soak them for at least 6 hours or overnight.