Monday, 14 May 2012

Mung Beans (Lentils): Sabut moong ki daal

Ever since we were kids, we have been told how good moong daal is for our health… and probably started hating it for this reason.  I fell in love with it only when I started living alone and realised how easy it is to cook and how little time it takes.

100 gms               Whole Moong daal (mung bean)

1 pinch                 Asafoetida (Hing)
Salt (according to taste)
1 pinch                  Red chilli powder (according to taste)
½ Tsp.                   Turmeric powder
1 Tb. Sp.               Sunflower Oil
1 Tsp.                    Cumin (jeera) 
1 medium            Ginger (cut in fine cubes)

1                             Green chilli (optional)

½ medium sized  Onion finely chopped (optional)
1 small                  Tomato (finely chopped)
20 gms                  Coriander (finely chopped)


1.                   Look through the moong daal to check that there are no stones.  Then wash it 2-3 times.
2.                   Put it in pressure cooker and cover it well with water.
3.                   Add asafoetida , salt, red chilli powder and turmeric powder and mix well.
4.                   Let it boil in a pressure cooker for 30 minutes.

5.                   Heat oil in a pan.
6.                   Add cumin seeds.
7.                   When the seeds start sputtering add ginger and green chillies.

8.                   When ginger becomes somewhat brownish add finely chopped onion and stir fry till
                it’s a bit golden.

9.                   Add finely chopped tomatoes.

10.               Add boiled lentils.

11.               Mix well.
12.               Take off the heat and garnish with green coriander.

Serve with rice and chapattis in the main course.  Hope you enjoyed this simple yet healthy meal!

Did you know whole mung bean is an excellent ayurvedic remedy for constipation? 

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