Irresistible Mung Daal Recipe Moong Dal

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MOONG DAL



Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

  • Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
  • Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  • Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

MOONG DAL RECIPE



Moong Dal Recipe image

Moong dal is a simple, delicious & healthy Indian lentil side made with skinned mung lentils & spices. This recipe will give you a very flavorful dish that you can serve with plain rice, roti or with any flat breads. Instructions for instant pot and stove top included.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 21

½ cup moong dal ((yellow mung lentils))
¼ cup onions ((1 small onion fine chopped))
½ cup tomatoes ((1 large tomato, deseeded & chopped))
1 tablespoon oil (or ghee)
½ teaspoon cumin seeds
1 teaspoon ginger ((peeled & fine chopped))
1 green chili ((slit or chopped, deseeded if required))
4 to 5 curry leaves ((or 1 bay leaf))
⅛ teaspoon turmeric
¼ teaspoon Kashmiri red chilli powder
½ teaspoon garam masala
1¾ to 2 cups water
1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
1 tablespoon ghee (or oil or butter)
2 to 3 garlic cloves (crushed )
1 dried red chilli
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
6 to 8 curry leaves ((optional))
⅛ teaspoon hing ((asafoetida, optional))
¼ teaspoon red chilli powder

Steps:

  • Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
  • Chop onions, tomatoes, green chilies and ginger.

Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 9 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 69 mg, Fiber 12 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

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