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
MOONG DAL RECIPE
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
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
MOONG DAL: VEGETARIAN INDIAN YELLOW LENTIL DHAL
Steps:
- Gather the ingredients.
- In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
- Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
- In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
- Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It's always easy to add more liquid.
Nutrition Facts : Calories 138 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 601 mg, Sugar 3 g, Fat 8 g, ServingSize about 4 servings, UnsaturatedFat 0 g
MOONG DHAL MAKHANI
This dhal from Lucknow 49 uses mung beans cooked in milk, and is gently spiced and comforting. Serve as a main or side dish - it's a great veggie partner to an Indian feast
Provided by Irfan Khan
Categories Dinner, Main course, Side dish
Time 1h35m
Number Of Ingredients 7
Steps:
- Wash the mung beans thoroughly under cold water, and repeat two-three times until the water runs clear when drained. Put the beans in a small saucepan with 200ml water and 200ml milk and bring to the boil. Let it boil vigorously for 5 mins before reducing to a low heat. Simmer for 30-45 mins half-covered with a lid. Check the mung beans after 30 mins. When they are cooked, they should be soft enough to smash with the back of a spoon.
- In a separate frying pan, heat the sunflower oil and butter. Once warmed through and the butter has melted, add the tomato purée and chilli powder (depending on how hot you like it). Cook for 5 mins on a low heat before adding this paste to the bean pan.
- Increase the heat of the saucepan to medium, add salt to taste, and reduce, uncovered, if you need to. The consistency should be slightly thinner than a custard. At this point, add the remaining 50ml milk, and stir well. Cover with a lid, and cook on a low heat for 30 mins, adding a splash of water during cooking if it gets too thick. Check for seasoning, before serving topped with the coriander.
Nutrition Facts : Calories 398 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)
Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.
Provided by COOKGIRl
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
- Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
- Chop onion, and combine with the jalapeno, turmeric and curry powder.
- Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
- Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- Garnish each serving with minced cilantro leaves.
- Serve with basmati rice.
Nutrition Facts : Calories 330.7, Fat 8, SaturatedFat 1.3, Sodium 594, Carbohydrate 48.5, Fiber 19.6, Sugar 7.5, Protein 18.7
BUTTERY MOONG DAL WITH GARLIC AND CUMIN
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
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
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