Best Spicy Dry Cooked Split Green Mung Beans Recipes

SPICY DRY-COOKED SPLIT GREEN MUNG BEANS

Spicy Dry-Cooked Split Green Mung Beans image

Number Of Ingredients 19

Ingredients

1 1/2 cups split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
2 tablespoons peeled and finely chopped fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 large tomatoes, finely chopped
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
3/4 teaspoon salt, or to taste
3 1/2 to 4 cups water
Fresh lime juice, to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup finely chopped scallion, white parts only
1/4 teaspoon Garam Masala

Steps:

1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain. Heat the oil in a medium saucepan over medium-high heat. Add the cumin seeds, cinnamon, and cardamom pods they should sizzle upon contact with the hot oil. Quickly add the ginger, green chili peppers, and tomatoes and stir about 1 minute.2. Add the coriander, fenugreek leaves, cumin, turmeric, asafoetida, and salt, then add the dal plus all the water. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until all the water has been absorbed and the dal is tender about 30 minutes. Add extra water, if needed. Mix in the lime juice, cilantro, and scallions, transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Split Green Mung Beans, Mumbai-Style image

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 50m

Yield About 4 servings

Number Of Ingredients 14

Ingredients

1 cup split green mung beans(chilkewali mung dal)
1 teaspoon turmeric
1 teaspoon minced garlic
1/2 teaspoon minced and seededhot green chili
3/4 cup chopped onions
1 cup chopped tomatoes(canned is fine)
1 1/2 teaspoons brown sugar
1 1/2 teaspoons salt
2 tablespoons sunflower orsafflower oil, or other neutral oil
1 teaspoon brown mustard seeds
2 tablespoons julienned fresh ginger
12 curry leaves (optional)
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro

Steps:

Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 7 grams, TransFat 0 grams