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Moong Dal

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Moong Dal

Features:
  • Veg
Cuisine:
  • 35 mins
  • Serves 4
  • Easy

Ingredients

  • For tempering /tadka :

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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

  1. Wash the moong dal and soak in water for 30minutes.
  2. Put the soaked moong dal in a pressure cooker with 2 cups of water, salt and haldi and cook over medium heat until 2 whistles.
  3. Remove from the heat and allow the lid to open once it is ready.
  4. Heat the oil in a pan and add the cumin seeds, chopped garlic, green chillies, red chilli, ginger and curry leaves.
  5. Add the diced tomato, red chilli powder and coriander powder.
  6. Transfer the dal to the pan, add it to the mixture and remove from the heat.
  7. Add lemon juice and garnish with coriander leaves.
  8. Serve hot with steamed rice or buttered roti.

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!

Naitik Tiwari

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