This video demonstrates a traditional, homemade method for processing whole green moong beans into split moong dal, prepared in bulk (10 kg).
Key Steps for Homemade Moong Dal:
- Roasting: Lightly roast the whole moong beans. While the creator usually uses a gas stove, she used a large tokra (basket) over a traditional chulha (firewood stove) to manage the large quantity.
- Cooling: After roasting, let the dal cool completely for one full day to ensure the texture is correct for milling.
- Milling/Splitting: Use a home flour mill (aata chakki) set to the coarsest setting. The goal is not to turn it into flour, but to split the beans into two halves. The creator attaches a cloth to the outlet to keep the workspace clean.
- Sifting: Use a coarse sieve to separate the split dal from any fine powder or dust created during milling.
- De-husking: Use a plate to manually blow away or remove the loose, lightweight skins (husks) from the dal.
- Storage & Preservation: Because the batch is large (10 kg), add 1–2 tablespoons of boric acid to the top portion of the stored dal in a steel container to prevent pests. The bottom portion, intended for quicker use, does not require this additive.
Why make it at home?
The creator emphasizes that home-roasted dal has a superior flavor compared to store-bought versions and works exceptionally well in dishes like khichdi and curries. The leftover fine flour can also be repurposed for making sweets like barfi.