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Moong Dal Yellow 1kg

Moong Dal Yellow 1kg

HK$20.00
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Description

Moong Dal is skinned and flat yellow moong dal which is simple in food preparation and delicious in serving. It is very light indigestion compare to other legumes. It is a fine supply for a variety of minerals vitamins and vitamin B5. It also provides significant amounts of thiamine (vitamin B1), as well as and vitamin B6. In addition to this, it includes high levels of the minerals iron, manganese, magnesium, zinc and phosphorus.

It aids in weight loss and lowers cholesterol levels. It provides resistance against infectious diseases and promote heart health. It contains anti-cancer properties and prevents age related muscular diseases.

Moong Dal Tadka Recipe 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main ingredients:

  • ¾ cup moong dal/spilt skinned mung lentils
  • 1 medium size onion, finely chopped
  • 1 medium size tomato, chopped
  • ½ inch ginger/adrak, finely chopped or grated
  • ¼ tsp red chili powder/lal mirch powder
  • ⅓ tspturmeric powder/haldi
  • 3 cups water
  • salt as required
For tempering
·        1 tsp cumin seeds/jeera
·        4-5 garlic/lahsun, crushed lightly
·        ¼ or ½ tsp garam masala powder
·        ¼ tsp red chili powder/lal mirch powder
·        1 or 2 green chilli/hari mirch - slit
·        a pinch of asafoetida/hing
·        2-3 tbsp oil or ghee or butter


INSTRUCTIONS

1.    takeall the ingredients listed under main ingredients except salt in a pressurecooker.

2.    stirwell and pressure cook till the dal is cooked and soft.

3.    oncethe pressure settles down, remove the lid and stir the dal.

4.    if thedal looks thick, then add some water and simmer for 1-2 minutes. add salt andkeep aside.

5.    in asmall pan, heat oil or ghee or butter. first fry the cumin seeds.

6.    nextadd the garlic and green chili and fry for some seconds.

7.    don'tbrown the garlic. switch off the flame.

8.    now addthe garam masala powder, red chili powder and asafoetida.

9.    switchingoff the flame ensures that the spice powders don't get burned.

10. you canalso fry the spice powders on a low flame.

11. makesure you don't burn them.

12. stirand immediately pour the tempering mixture in the dal.

13. stirthe moong dal and serve hot moong dal with steamed rice or chapatis.

14.the moong dal tastes better as it is and there is no need togarnish or add coriander leaves to it.

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