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Mung dal is a yellow soy bean that has been crushed. This pulse is
very nutritious and used everyday in the Indian cuisine.
Recipe for 6 persons
250 g of mung dal, washed
1 peeled and chopped tomatoe
coriander powder (1/2 teaspoon)
cucurma powder (1/2 teaspoon)
cumin powder (1/2 teaspoon)
curry powder (1/2 teaspoon)
minced ginger (1 teaspoon)
10 leaves of fresh coriander
juice of half a lemon
salt
Vaghar (fried whole spices)
2 tablespoons of sesam oil
1/4 teaspoon of fenugrec seeds
2 teaspoon of cumin seeds
1 teaspoon of mustard seeds
Preparation
Put the dal in 2 litres of cold water, bring to a boil and cook on medium fire for 45 minutes.
When the dal is coked, add the chopped tomatoe, the spice powders and the ginger.
Leave to cook for another 10 minutes. Add water if needed and stir from time to time.
Make the vaghar: put the sesam oil in the frying pan and stir in the whole spices. Cook for 5 minutes. Add the vaghar and the lemon juice to the
dal.
To finish garnish with coriander leaves.
Tips
You can also use red lentils (in that case cook the lentils for 25 minutes only).
For more information on vegetarian recipes
Vegetarian Recipes: Tips and Substitutions
How to Eat a Balanced Vegetarian Diet
Recommended Reading for Aspiring Vegetarians
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