What do I do with two pounds of moong daal that's been sitting in my refrigerator for three months? I'm a hopeless cooking noob on a budget, and I can't really grasp what this stuff even is.
A lot of you are probably rolling your eyes at this parade of stupid questions, but my cooking expertise consists of chopping up hot dogs and putting them in rudimentary stews. Google has failed me on *all* of these questions, which makes this new scary ingredient even scarier.
1. What exactly is
this stuff? These small yellow beans(?) look a lot more like these yellow split peas
than like these green mung beans
and this recipe
was one of the first things that came up when I googled "moong daal". The second result is the wikipedia for mung beans. Huh?
2. After three months (at least) in the fridge, is this stuff even still good? There's no information on the packaging at all except "moong daal" and "keep refrigerated", and they were gifted to me by a friend when she moved. I guess a more pertinent question would be, once they're open, do I have to use them up quickly?
3. OK, so what do I do with it? I guess the mung bean vs. split pea question will clear this up and allow me to follow recipes on the internet, but feel free to offer any cheap, simple, easy fun recipes you might have. I have garlic, cumin and tumeric on hand but I can't afford tons of fresh ingredients. I mean, a tomato and a ginger root, sure, but nothing beyond my elementary budget and skill level please. What recipes do you like? (Bonus points for flexible recipes that would allow me to throw in ingredients I know, like spinach or celery, but I know this may be asking too much...)