Ingredients
- 2 tbsp oil
- 1 inch finely chopped ginger
- 1 finely chopped onion
- 1 finely chopped tomato
- 1 green chillies--finely chopped
- 3/4 cup Moong dal
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri red chilli powder
- 3 cups water
- salt to taste
For tempering /tadka :
- 1tbsp Ghee
- 1 tsp cumin seeds
- 4 cloves finely chopped garlic
- 1 inch finely chopped ginger
- 1 dried red chilli
- 1/4 tsp Garam masala
- A pinch of asafoetida
- 1 tbsp lemon Juice
- A few curry leaves
- 2 tbsp Finely chopped coriander leaves
Moong dal, also known as moong bean, belongs to the legume family and is cultivated in India, Nepal, Pakistan, China, South Asia, Korea, and Southeast Asia. Cooked moong daltastes delicious with chapattis and rice!
Moong dal can also be sprouted by soakingthe beans for two or three days and place them in a moistened handkerchief to germinate. The sprouts are extremely rich in protein, contain a high amount of fibre and is perfect for salads!
Health benefits
It contains many nutrients including vitamin B6, magnesium, fibre, potassium, and folate. Folate and vitamin B6 are particularly vital for women’s health. The accompaniments to prepare moong dal offer many health benefits, such as ghee, which is rich in vitamins A, D, and E.
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How to make moong dal
Trivia The sprouted moong dal can be added to salads and is delicious on your favourite sandwich. Moong dal halwa can also be cooked with milk, sugar, ghee, cardamom powder, cashews and dried fruits. As a soup, it is a satisfying meal, low in calories and carbs, but nutritious and filling. Moong dal is best enjoyed steaming hot. Pack it in a VayaTyffyn and taste the magic! |
