Bhugi Dal Easy Mung Food

BHUGI DAL ( EASY MUNG )

Bhugi Dal ( Easy Mung ) image

Its a sindhi dal, found in a magazine...submitted by Roma ghosh...its different...and very easy to prepare.

Provided by Nisha

Categories Lentil

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mung dal
3/4 cup water
1/2 teaspoon turmeric powder
1 teaspoon amchur (dry mango powder)
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon cumin seed
2 tablespoons oil
salt
cilantro (to garnish)

Steps:

Soak the mung dal in water for 1 hour, drain and keep aside.
Heat water in a pan, add salt, turmeric and the soaked mung dal.
Cook the mung dal on low flame with closed lid until all the water has evaporated and the mung is cooked but not soggy.
Remove from fire, transfer to a serving dish and sprinkle the rest of the spices.
Heat oil in a small wok crackle the cumin seeds in it and pour it over the dal.
Sprinkle chopped cilantro and serve with sindhi Phulkas or paranthas and mixed vegetable pickle.

Nutrition Facts : Calories 236.5, Fat 7.7, SaturatedFat 1, Sodium 12.2, Carbohydrate 29.8, Fiber 15, Sugar 1.1, Protein 12.7

JAIPUR-STYLE QUICK AND EASY MUNG DAL

Jaipur-Style Quick and Easy Mung Dal image

A quick and easy to make recipe, adapted from a recipe by international culinary celebrity Kurma Dasa from one of the cards in the 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. Kurma Dasa believes that "Life in the fast lane shouldn't mean life in the fast food lane'. The estimated times below for preparation and cooking do not include the one hour needed for soaking the split mung beans. On reading White Rose Child's review, I checked the source for this recipe and Kurma Dasa definitely specified 3 tablespoons of cumin. Several of the ingredients in this recipe are way too hot for my taste preferences. I often use cumin in recipes but nothing like 3 teaspoons let alone 3 tablespoons. I suggest that you use cumin - and any other ingredients - to suit your taste preferences.

Provided by bluemoon downunder

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
7 cups water
1/2 teaspoon turmeric powder
1 cup carrot, diced
2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
3 tablespoons ghee
3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
1/2 teaspoon fennel seed
1 -2 chile, seeded and chopped
1 tablespoon fresh gingerroot, spoon, chopped
1/4 cup fresh coriander leaves, chopped
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.

Nutrition Facts : Calories 208.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 16.4, Sodium 435.3, Carbohydrate 27, Fiber 8.3, Sugar 2.3, Protein 10.3

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