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Moong Green Split 1kg

Moong Green Split 1kg

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Moong beans are a well-liked food among vegetarians since it includes a lot of proteins and fiber. It is one of the easiest dals to digest and for this reason it is frequently given to people recovering from an illness, specially a stomach upset. It contains antioxidants which is extremely healthy for the good functioning of the human body. It is an excellent balanced diet and could be included in our daily.

Moong beans are used in curries and other main course dishes such as kichdi, pongal and dal fry. They are also used to make desserts like kheer and various sweet meats.

Split Moong Bean Stew with Garlic

  • 1 cup dry Moong bean(Mung Dal) / petite yellow lentils
  • 3 cups water(3.5 cups for thinner consistency)
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon salt or to taste

  • 2-3 teaspoons oil
  • 1 teaspoon mustard seeds
  • 3-4 cloves of garlic, finely chopped
  • 1 green chili, finely chopped
  • 1/8 tsp asafetida (hing) (optional)

  1. Wash and soak the Mung Dal for an hour.
  2. Drain and wash again.
  3. In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
  4. Or pressure cook on medium for 1 whistle. Let the pressure release on its own as it cools slightly. The dal in the pictures is pressure cooked hence well mashed.
  5. Once the beans are cooked, In a small (tiny) pan, add the oil and heat on medium-high heat.
  6. Add mustard seeds and let them start to sputter.
  7. Add the garlic, chili and asafetida-hing.
  8. Cook until the garlic and chili have brown edges.
  9. Drop this tadka into the cooked dal, mix lightly, and serve hot.

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