MOONG DAL RECIPE { HOW TO COOK & NUTRITION VALUE }
MOONG
DAL is know as yellow mong lentils as
well, tomatoes & spices. Moong dal healthy and delicious as well that you
can enjoy with basmati rice , roti / chapatti , paratha, naan, etc….In INDIAN
cuisine Moong Dal Prepare in many way . In INDIA MOONG DAL it called basically
a Khichdi dal
Khichdi dal
[ khichdi is a unique recipe , which made by rice,moongdal, some salt to taste, some haldi ( turmeric)pour into a pot and boil until
its become soap. Than we have it with we face some stomach boil problem then
its recommended by us physician. Khichdi Story of Bengali :- Its very popular
in Bengali culture , that is when the rainy reason will come most of the
Bengali will have on that day with some Bagun bhaja/ brinjal fry some papar and a sweet teste chatni /
prickle)]
MOONG DAL RECIPE
A simple , delicious & healthy Indian side made
with split skinned mung beens & spices. This recipe will give you a very
with split you can serve with plain rice, roti or it can enjoy with bread as well
.
INGRADIENTS
·
½ cup moong dal
·
1 ½ cups water
·
1 tbsp oil (gheeor butter ) of your choice
·
1 whole red chilli ( broken)
·
½ tsp whole cumin / jeera
·
¼ to ½ tsp mustard ( optinal)
·
1 pinch asafetida/hing ( you can skipped if you
have boiled problem)
·
1 sprig
curry leaves or bay leaf ( optional)
·
1 tsp ginger/garlic chopped /crushed( ½ tsp
ginger & ½ garlic)
·
1/8 tsp
turmeric / haldi
·
¼ tsp organic red chilli powder
·
1 small onion chopped
·
1 large tomato chopped or pureed
·
Salt as needed
·
½ tsp crushed kasuri methi or dry fenugreek
leaves ( optional)
·
¼ to ¾ cup water ( more or less for consistency)
·
2 tbsp coriander leaves
·
1 tbsp lemon juice
HOW TO COOK MOONG
DAL/ LANTILS
1.
RINSE MOONG DAL
thrice in apot or pressure coker with amount of water .
2.
Drain the water completely . Pour 1 ½ cups water
and cook on a medium heat until soft.
3.
If cooking in pressure cooker allow to whistle
twice or thrice .if cooking in a instant pot- place the bowl inside the instant
pot, secure the lid & cook for 10 mins on a high pressure.
4.
If you like smooth & creamy dal them mash
the moong dal well .
TEMPERING
1.
POUE ghee or oil to a hot pan, add whole
mustard, cumin & red chilli. Let them pop.
2.
Next add green chilli , ginger, garlic &
curry leaves . Fry until a nuce flavor comes out.
3.
Then fry onions until transparent. Next fry
tomatoes until soft and mushy.
4.
Add turmeric , salt, if desired garam masla and
chilli powder ( if you like to added optional)
Saute for a min until aromatic
5.
Transfer cook dal. Then pour water if needed to
bring the moong dal to a desired
consistency.
6.
Dal usually made to a thick but pouring
consistency
7.
Stir and cook till it begins to bubble. If you
like to add then add some kasuri methi and trun off your oven
8.
Squeeze some lemon on it before you serve and
cover with lead, and serve Moong dal with Roti, rice, bread or you can take it
as of your choice of bread as well .
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