Buttery Moong Dal With Garlic And Cumin Food

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Buttery Moong Dal With Garlic and Cumin image

This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams

NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN

NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN image

Categories Soup/Stew Bean High Fiber

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring. 2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.) 3. Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal. 4. Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

CHICKEN MOONG DAL

Chicken Moong Dal image

Make and share this Chicken Moong Dal recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

250 g skinless chicken
150 g dried yellow split peas (Moong Dal)
1 large onion, sliced
2 tomatoes, chopped
4 green chilies
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Steps:

clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
Add oil ,tomatoes and green chillies and cook for 5 minutes.
then add mashed dal with water.
and cook for 10 to 15 minutes .then sprinkle Garam Masala.

Nutrition Facts : Calories 462, Fat 13.2, SaturatedFat 2.4, Cholesterol 70.8, Sodium 86, Carbohydrate 46.9, Fiber 15.7, Sugar 11.5, Protein 41.1

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