Priya's Weekday Split Moong Dal
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 187.0
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 34.8 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.2 g
- Protein: 10.2 g
View full nutritional breakdown of Priya's Weekday Split Moong Dal calories by ingredient
Introduction
A quick and easy split moong dal recipe. I call this weekday dal because it is easy and fast to prepare without needing much time or attention. A quick and easy split moong dal recipe. I call this weekday dal because it is easy and fast to prepare without needing much time or attention.Number of Servings: 2
Ingredients
-
0.5 cup Split yellow moong beans
1.5 cup Water, tap
3 tsp Ginger root, grated
0.25 tsp Turmeric, ground
0.25 tsp Mustard seed, yellow
0.25 tsp Cumin seed
0.25 tsp Garam Masala (by BIGGIRL2082010)
Pinch asafoetida
Tips
I cook this on the stove because it is a small quantity. You can cook in the pressure cooker if you double the recipe.
You do not need to add asafoetida if you do not have it on hand.
You can also add red chili power and dried red chilies to the tarka. I do not use chilies in my cooking. I don't use onion or garlic, but you could probably put a very small amount of garlic in the tarka, as well.
Directions
Dal:
Clean and then soak the moong dal for about 20 minutes
Rinse the dal, and add to a pot with the ginger and turmeric.
Bring to a boil, and then stir, cover and reduce to low to cook for 20 - 25 minutes.
After the dal is cooked, add the garam masala and salt and then mash with a spoon and put on simmer while making the tarka (seasoning).
Tarka:
In a small, separate pan (I use a ladle), heat the oil and then add the mustard seeds to pop. After they have popped, add the cumin seeds and asafoetida and then add to the dal. The cumin and asafoetida will burn quickly, do not leave them on the heat for too long.
Stir, remove from heat and serve.
Serving Size: Makes two servings.
Clean and then soak the moong dal for about 20 minutes
Rinse the dal, and add to a pot with the ginger and turmeric.
Bring to a boil, and then stir, cover and reduce to low to cook for 20 - 25 minutes.
After the dal is cooked, add the garam masala and salt and then mash with a spoon and put on simmer while making the tarka (seasoning).
Tarka:
In a small, separate pan (I use a ladle), heat the oil and then add the mustard seeds to pop. After they have popped, add the cumin seeds and asafoetida and then add to the dal. The cumin and asafoetida will burn quickly, do not leave them on the heat for too long.
Stir, remove from heat and serve.
Serving Size: Makes two servings.