Moong Dal With Millet Recipes
MOONG DAL
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
- Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
- Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
- Add chopped coriander. Cover and cook 5 minutes more.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 2 grams, TransFat 0 grams
MOONG DAL
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
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
INDIAN KALE AND MOONG DAL
Indian kale and moong dal for veggie lovers.
Provided by VegFoodlover
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Soak moong dal in water for 30 minutes. Drain.
- Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.4 g, Fat 4 g, Fiber 8.1 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 53.4 mg, Sugar 0.5 g
MOONG DAL
Make and share this Moong Dal recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
- Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add 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 and garlic. Stir mixture into split peas and add cilantro; mix well.
Nutrition Facts : Calories 196.9, Fat 3, SaturatedFat 0.4, Sodium 12.8, Carbohydrate 31.6, Fiber 12.9, Sugar 4.4, Protein 12.5
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