A green moong dal recipe is always an easy to cook vegetarian side dish you can add to your meal plan.

Moong dal is also known as green gram, mung bean, or green moong dal.

You might come across different spellings but they all refer to the legume.

Making a Sri Lankan Green moong dal salad(mallung).

To make this Sri Lankan moon dal recipe also known as moong mallung, you will be using boiled green moong bean, scraped or dessicated coconut, and a few readily available spices in your kitchen pantry.

You can serve this moong dal for breakfast and even lunch.

As a healthy vegan/vegetarian salad, this green gram and coconut mallung(salad goes well with almost any type of meal plan, including your rice and curry menu. 

The moong bean salad is also gluten-free and low carb.

If I had to choose between the usual green gram bowl with fresh coconut and lunumiris,

I would prefer to have it like this semi-cooked green gram salad which quite honestly makes a refreshing change. 

What is a”mallung”?

In Sinhalese, we call this green gram salad a”mallung” which will consist of freshly scraped coconut and a type of green leaves or veggies.

There might be a little stir-frying involved but basically, it’s a salad.

Utensils/appliances needed for Sri Lankan green moong dal recipe

• Large pan to soak the green mung bean overnight.
• Coconut Scraper.
• Chopping board/knife.
• Large frying pan. 

Workflow to make the green gram salad.

Soak the raw green gram overnight.
Boil the green gram.
Scrape the coconut.
Assemble all ingredients and stir-fry in the pan.

Save the recipe to your favorite Pinterest board!

Can I make the green moong dal salad with bean sprouts?

Yes, you can make them with bean sprouts.

More moong dal recipes.

Sri Lankan green gram milk rice(mung kiribath).

Green mung bean breakfast bowl( Sri Lankan).

 

RECIPE DIFFICULTY-EASY

Sri Lankan green mung dhal-coconut salad.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

4 tablespoons of oil
A sprig of curry leaves
2 green chilies chopped
1 large onion chopped fine
1/2 teaspoon of Turmeric powder
1/2 teaspoon mustard seed
1/2 teaspoon of chilli flecks(reduce or omit if you want the mallung to mild)
1 and 1/2 cup boiled green mung gram
1 cup of fresh coconut 
Salt to taste 
1/2 lime of juice

Method

How to boil green moong bean.

Add the moong bean to a large bowl and completely submerge it in water and soak overnight.

Once you’ve soaked the green gram, drain the water it has been soaked in.

Pour fresh water in the same pan, boil the water till bubbles appear.

Then add the green moong dhal to the boiling water and season the water with salt.

Cook for 15-20 minutes or until the green gram is soft.

Once the moong dhal is soft drain the water(don’t throw this water, it’s filled with nutrients so drink it up!).

How to make the moong dal-coconut salad.

Place a medium-sized frying pan over low medium heat.

Pour in the oil, add curry leaves, green chilies, chopped onions, turmeric, cook the ingredients until onions turn golden(3 minutes)over low-medium heat.

Add the mustard seeds cook until they pop and immediately add the fresh coconut to the pan.

Add the chilli flecks, over low heat, cook, and combine the fresh coconut with the tempering ingredients.

Cook until the moisture on all coconut has been removed. less than 5 minutes.

Add the boiled green gram to the pan, combine and season with salt, continue cooking until all ingredients are combined well.

Taste for seasoning, then remove the pan from the stove, pour in the lime juice.
Serve warm for breakfast or as a side dish to your Sri Lankan menu.

Join me on islandsmile youtube channel.

Made this recipe? great!
If you are a regular on the blog and would love to help me grow, here’s how you do it.
*When you make the recipe, please do leave a review and a rating on the recipe card.
*subscribe if possible.
*Catch my mistakes and send me a scolding to correct them.
*Spread the word, share links to my recipes with your friends and family. every little thing you do helps me grow the site.

Sri Lankan green mung bean-coconut salad(mallung).

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 1 day

Total Time: 1 day 35 minutes

Sri Lankan green mung bean-coconut salad(mallung).

A healthy vegan/vegetarian salad that can be breakfast as well as a side dish for your rice and curry.

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 4 tablespoons of oil
• A sprig of curry leaves
• 2 green chillies chopped
• 1 large onion chopped fine
• 1/2 teaspoon of Turmeric powder
• 1/2 teaspoon mustard seed
• 1/2 teaspoon of chilli flecks(reduce or omit if you want the mallung to mild)
• 1 and 1/2 cup boiled green gram
• 1 cup of fresh coconut
• Salt to taste
• 1/2 lime of juice

Instructions

How to boil green gram/mung bean.

1. Add the mung bean to a large bowl and completely submerge it in water and soak overnight.
2. Once you’ve soaked the green moong, drain the water it has been soaked in.
3. Pour fresh water in the same pan, boil the water till bubbles appear.
4. Then add the green mung dhal to the boiling water and season the water with salt.
5. Cook for 15-20 minutes or until the green gram is soft.
6. Once the moong dhal is soft drain the water(don’t throw this water, it’s filled with nutrients so drink it up!).

How to make the mung dhal-coconut salad.

1. Place a medium-sized frying pan over low medium heat.
2. Pour in the oil, add curry leaves, green chillies, chopped onions, turmeric, cook the ingredients until onions turn golden(3 minutes)over low-medium heat.
3. Add the mustard seeds cook until they pop and immediately add the fresh coconut to the pan.
4. Add the chilli flecks, over low heat, cook and combine the fresh coconut with the tempering ingredients.
5. Cook until the moisture on all coconut has been removed. less than 5 minutes.
6. Add the boiled green gram to the pan, combine and season with salt, continue cooking until all ingredients are combined well.
7. Taste for seasoning, then remove the pan from the stove, pour in the lime juice.
8. Serve warm for breakfast or as a side dish to your Sri Lankan menu.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.