Moong Dal

Name: Moong Dal
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 2 1/2 cups moong dal (split husked mung beans); 2 1/2 cups water; 1 1/2 teaspoons salt; 1/2 teaspoon grated fresh ginger root; 1 teaspoon diced jalapeno chile pepper; 1/2 cup diced tomatoes; 3 teaspoons lemon juice; 1/2 teaspoon ground turmeric; 2 teaspoons vegetable oil; 1 teaspoon cumin seed; 1/2 dried red chile pepper; 1 pinch Asafoetida; 2 cloves garlic, finely chopped; 1/4 cup chopped fresh cilantro

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 6 servings

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 330

% Daily Value*

Total Fat 3g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 667mg 29%

Total Carbohydrate 57.1g 21%

Dietary Fiber 14.5g 52%

Total Sugars 5.8g

Protein 21.1g 42%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water.

Allow to soak for 30 minutes.

Bring dal, water, and salt to a boil.

Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes.

Add more water, if necessary, to prevent drying out.

Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.

Heat oil in a small saucepan and add cumin seed and red chile pepper.

When pepper is heated, add Asafoetida powder and garlic.

Stir mixture into split peas and add cilantro; mix well.