Moong Dal The Best Recipes

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Moong Dal

"I honestly found out this in the kitchen of this adorable Indian female! Serve hot in soup bowls, or over rice."

Ingredients :

2 half cups moong dal (cut up husked mung beans)
2 1/2 cups water
1 half teaspoons salt
1/2 teaspoon grated sparkling ginger root
1 teaspoon diced jalapeno chile pepper
half cup diced tomatoes
three teaspoons lemon juice
half of teaspoon floor turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
half dried crimson chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped sparkling cilantro

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Rinse the dal, checking for any debris; upload to saucepan with 2 half cups water. Allow to soak for 30 minutes.
Bring dal, water, and salt to a boil. Reduce warmness to medium-low and prepare dinner till beans are very tender and combination has thickened, 15 to twenty mins. Add extra water, if important, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
Heat oil in a small saucepan and upload cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir aggregate into split peas and upload cilantro; mix well.

Notes :

You can use yellow cut up peas instead of moong beans, but I don't suppose they're as great.

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