Split mung dahl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3 cups split mung dal (although non-split is also ok) dried, not canned.18 cups water (4.5 litres)1 1/2 tsp tumeric3 tsp ground coriander6 tsp minced fresh ginger3 tsp fresh hot green chili, minced (or 2 1/2 tsp dried red chili)3 tbsp ghee or oil5 tsp cumin seeds1 tsp asafoetida powder (also known as hing)3 tsp salt6 tbsp fresh parsley or coriander (cilantro), chopped
Serves 11 - approximately 2 cup serves.
1. Wash, drain mung beans.
2. Place beans, water, tumeric, ground coriander, ginger and chili in large saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or 90 if you have the time) or until beans are soft (and falling apart).
3. Heat ghee or oil over moderate heat. Saute cumin seeds until they turn brown then add asafoetida and saute for a few more seconds. Pour into hot dahl.
4. Add salt and remove dahl from heat, allowing to sit for 5 minutes.
5. Add freshed herbs and stir well. Serve.
Number of Servings: 11
Recipe submitted by SparkPeople user JARICHAUST.
1. Wash, drain mung beans.
2. Place beans, water, tumeric, ground coriander, ginger and chili in large saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or 90 if you have the time) or until beans are soft (and falling apart).
3. Heat ghee or oil over moderate heat. Saute cumin seeds until they turn brown then add asafoetida and saute for a few more seconds. Pour into hot dahl.
4. Add salt and remove dahl from heat, allowing to sit for 5 minutes.
5. Add freshed herbs and stir well. Serve.
Number of Servings: 11
Recipe submitted by SparkPeople user JARICHAUST.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 653.6 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 10.7 g
- Protein: 16.0 g
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