Best Jaipur Style Quick And Easy Mung Dal Recipes

IRRESISTIBLE MUNG DAAL RECIPE (MOONG DAL)

Irresistible Mung Daal Recipe (Moong Dal) image

Irresistible Mung Daal Recipe - Known as Moong Dal and Mung Dahl, this vegan-friendly and gluten-free Indian dish is incredibly delicious and comforting, super healthy, and terrifically easy to make at home.

Provided by Sommer Collier

Time 40m

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1 large sweet onion (peeled and chopped)
2-3 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cardamom
4+ cups vegetable broth
1 cup dried yellow spilt peas ((or red lentils))
chopped cilantro for garnish

Steps:

Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
Serve warm with basmati rice.

Nutrition Facts : ServingSize 1 serving, Calories 117 kcal, Carbohydrate 18 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 433 mg, Fiber 5 g, Sugar 2 g

JAIPUR-STYLE QUICK AND EASY MUNG DAL

Jaipur-Style Quick and Easy Mung Dal image

A quick and easy to make recipe, adapted from a recipe by international culinary celebrity Kurma Dasa from one of the cards in the 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. Kurma Dasa believes that "Life in the fast lane shouldn't mean life in the fast food lane'. The estimated times below for preparation and cooking do not include the one hour needed for soaking the split mung beans. On reading White Rose Child's review, I checked the source for this recipe and Kurma Dasa definitely specified 3 tablespoons of cumin. Several of the ingredients in this recipe are way too hot for my taste preferences. I often use cumin in recipes but nothing like 3 teaspoons let alone 3 tablespoons. I suggest that you use cumin - and any other ingredients - to suit your taste preferences.

Provided by bluemoon downunder

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
7 cups water
1/2 teaspoon turmeric powder
1 cup carrot, diced
2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
3 tablespoons ghee
3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
1/2 teaspoon fennel seed
1 -2 chile, seeded and chopped
1 tablespoon fresh gingerroot, spoon, chopped
1/4 cup fresh coriander leaves, chopped
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.

Nutrition Facts : Calories 208.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 16.4, Sodium 435.3, Carbohydrate 27, Fiber 8.3, Sugar 2.3, Protein 10.3

MOONG DAL RECIPE

Moong Dal Recipe image

Moong dal is a simple, delicious & healthy Indian lentil side made with skinned mung lentils & spices. This recipe will give you a very flavorful dish that you can serve with plain rice, roti or with any flat breads. Instructions for instant pot and stove top included.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 21

Ingredients

½ cup moong dal ((yellow mung lentils))
¼ cup onions ((1 small onion fine chopped))
½ cup tomatoes ((1 large tomato, deseeded & chopped))
1 tablespoon oil (or ghee)
½ teaspoon cumin seeds
1 teaspoon ginger ((peeled & fine chopped))
1 green chili ((slit or chopped, deseeded if required))
4 to 5 curry leaves ((or 1 bay leaf))
⅛ teaspoon turmeric
¼ teaspoon Kashmiri red chilli powder
½ teaspoon garam masala
1¾ to 2 cups water
1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
1 tablespoon ghee (or oil or butter)
2 to 3 garlic cloves (crushed )
1 dried red chilli
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
6 to 8 curry leaves ((optional))
⅛ teaspoon hing ((asafoetida, optional))
¼ teaspoon red chilli powder

Steps:

Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
Chop onions, tomatoes, green chilies and ginger.

Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 9 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 69 mg, Fiber 12 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

EASY DAL

Easy Dal image

Make and share this Easy Dal recipe from Food.com.

Provided by Walla Walla Sweetie

Categories Lunch/Snacks

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 cup lentils
3 cups water
1 medium onion
curry powder
1 garlic clove, minced
3 tablespoons olive oil
1 avocado
1 carrot

Steps:

Put lentils, the 3 cups of water, and 1/2 the onion in a sauce pan on medium heat.
In a small frying pan, combine the other half of the onion, and the rest of the ingredients except the avocado and carrot. Cook until onion is soft.
Add the contents of the frying pan to the sauce pan containing the lentils and water.
Cook until the lentils are soft (about 20 minutes longer).
Grate the carrot and slice the avocado to use as a topping.
Serve with naan or pita for a complete meal.

Nutrition Facts : Calories 327.6, Fat 23.7, SaturatedFat 3.4, Sodium 29.1, Carbohydrate 24.7, Fiber 10.9, Sugar 4.2, Protein 8

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