Moong Dhal, or Lentil Soup is a simple recipe from India that has so many health benefits...
YOU WILL NEED:
Yellow Moong Dhal 1 Cup (Lentils)
Fresh Garlic at least 8-10 cloves Finely Chopped (I said FRESH!)
Fresh Roma Tomatoes 1-2 Diced Finely
Fresh Cilantro 1/2 Bunch Finely Chopped
Fresh Green Chillies Finely Chopped (To Taste)
Fresh Curry Leaves at least 10-12 leaves (Curry Patah)
Full Jeera 1 tsp (Cumin Seeds)
Hing 1/2 tsp (Asofoetida)
Salt (To Taste)
Haldi Powder 1/4 tsp (Tumeric)
Red Chilli Powder (Optional)
Little Canola Oil
Plain Oatmeal - 2 Tablespoons (Optional)
METHOD:
1. Wash & soak moong dhal for an hour, or overnight if preferred.
2. In pot, add a little canola oil and put finely chopped FRESH garlic & chillies and saute for a minute till you get the aroma of garlic.
3. Add the washed, soaked and drained moong dhal, and saute for a minute with the garlic.
4. Add Haldi and Salt to the moong dhal and mix for a minute.
5. Add enough water to cook the dhal. When water comes to a boil, cover the pot and lower the gas to a simmer.
6. When dhal is soft, about 25-30 minutes, lightly blend with mandira or whisk. Ensure the dhal is fully cooked. (You may use a pressure cooker instead of a pot for faster cooking times).
7. Add finely chopped fresh tomatoes. Cook for another 5-7 minutes.
8. Add a bunch of finely chopped fresh cilantro.
9. For vigar, in a separate small saute pan, add little canola oil.
10. Add hing, full jeera and curry leaves in that order to this saute pan. Saute 1-2 minutes. When done, pour into dhal.
11. Suggestion: Serve with basmati rice, papadum, pickles and a fresh salad of your choice.
TIPS & TRICKS:
* There is no need to use a lot of oil in this recipe - Dhals are usually a low fat, high protein dish if made correctly.
* If you or someone in your family has high cholesterol, you may even add a few tablespoons of plain oats or oatmeal right after adding the moong dhal in the beginning of this recipe. Oatmeal is a good source of fiber and can help reduce cholesterol. The oatmeal dissolves in the hot dhal in minutes and you will not taste the oatmeal at all.
ALL RECIPES ON THIS BLOG ARE A COPYRIGHT OF NEELAM AT:
http://recipes-and-tips.blogspot.com/
YOU WILL NEED:
Yellow Moong Dhal 1 Cup (Lentils)
Fresh Garlic at least 8-10 cloves Finely Chopped (I said FRESH!)
Fresh Roma Tomatoes 1-2 Diced Finely
Fresh Cilantro 1/2 Bunch Finely Chopped
Fresh Green Chillies Finely Chopped (To Taste)
Fresh Curry Leaves at least 10-12 leaves (Curry Patah)
Full Jeera 1 tsp (Cumin Seeds)
Hing 1/2 tsp (Asofoetida)
Salt (To Taste)
Haldi Powder 1/4 tsp (Tumeric)
Red Chilli Powder (Optional)
Little Canola Oil
Plain Oatmeal - 2 Tablespoons (Optional)
METHOD:
1. Wash & soak moong dhal for an hour, or overnight if preferred.
2. In pot, add a little canola oil and put finely chopped FRESH garlic & chillies and saute for a minute till you get the aroma of garlic.
3. Add the washed, soaked and drained moong dhal, and saute for a minute with the garlic.
4. Add Haldi and Salt to the moong dhal and mix for a minute.
5. Add enough water to cook the dhal. When water comes to a boil, cover the pot and lower the gas to a simmer.
6. When dhal is soft, about 25-30 minutes, lightly blend with mandira or whisk. Ensure the dhal is fully cooked. (You may use a pressure cooker instead of a pot for faster cooking times).
7. Add finely chopped fresh tomatoes. Cook for another 5-7 minutes.
8. Add a bunch of finely chopped fresh cilantro.
9. For vigar, in a separate small saute pan, add little canola oil.
10. Add hing, full jeera and curry leaves in that order to this saute pan. Saute 1-2 minutes. When done, pour into dhal.
11. Suggestion: Serve with basmati rice, papadum, pickles and a fresh salad of your choice.
TIPS & TRICKS:
* There is no need to use a lot of oil in this recipe - Dhals are usually a low fat, high protein dish if made correctly.
* If you or someone in your family has high cholesterol, you may even add a few tablespoons of plain oats or oatmeal right after adding the moong dhal in the beginning of this recipe. Oatmeal is a good source of fiber and can help reduce cholesterol. The oatmeal dissolves in the hot dhal in minutes and you will not taste the oatmeal at all.
ALL RECIPES ON THIS BLOG ARE A COPYRIGHT OF NEELAM AT:
http://recipes-and-tips.blogspot.com/
6 comments:
Oh my god - tried this and loved it! Healthy. Took me 2 tries to get it right I added too little water the first time so second time added a little more and it was so good!
I never thought of adding curry leaves to my dhals until I saw this recipe. What a difference in flavor!!!!! Thank you! Please post more recipes.
Adding Oatmeal is a great idea. I have to watch my cholesterol so this is what I'm going to do the next time I make moong dhal. Thanks for posting this recipe.
Nice moong dal recipe!
Good moong dhal recipe. Loved the flavor of curry leaves in the dhal!
Definitely one of the best moong dal recipes I have tried.
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