Moong Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 pepper Serrano Peppers 3 cup Cauliflower, raw 1 cup Peas, frozen 1 tbsp Crisco Pure Vegetable Oil 3 tsp Cumin seed 1 tbsp Turmeric, ground 1 tbsp Salt 200 gram(s) Moong Dal, uncooked (from USDA nutrient database) 100 g = 1/2 C
To cook them on lentils
Rinse the lentils in a strainer
Add 3 C water, bring to boil, skim off foam from top
Simmer till soft, about 20 minutes, lentils will have broken open and look fuzzy, remove from heat
For the stew
Halve and core peppers, remove seeds. Cut potatoes into 1 inch pieces. Cut cauliflower into half inch pieces.
Heat oil, add peppers and cumin seeds. Add potatoes, peas, and cauliflower. Cover and cook till potatoes are soft, about 30 to 45 minutes. Add salt and turmeric. Add lentils, heat thru.
Serve with naan
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user REFERENCEGIRL73.
Rinse the lentils in a strainer
Add 3 C water, bring to boil, skim off foam from top
Simmer till soft, about 20 minutes, lentils will have broken open and look fuzzy, remove from heat
For the stew
Halve and core peppers, remove seeds. Cut potatoes into 1 inch pieces. Cut cauliflower into half inch pieces.
Heat oil, add peppers and cumin seeds. Add potatoes, peas, and cauliflower. Cover and cook till potatoes are soft, about 30 to 45 minutes. Add salt and turmeric. Add lentils, heat thru.
Serve with naan
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user REFERENCEGIRL73.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,221.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 13.7 g
- Protein: 12.1 g
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