Indian Moong Dag Recipe
Moong dal is made from mung beans, or rather from the split lentils of the beans, and is a popular dish in India. It is vegan, gluten-free and also contains lots of nutrients. The quick and easy preparation in particular makes this dal the perfect dish for a midweek meal. It is served with rice, roti or naan bread.
What is Moong Dal?
The Moong dal is the split, skinless lentil inside a whole moong bean, which is green in color. This means that the lentil itself is yellow and not green, like the whole moong bean.
Moong Dal = Superfood!
The dal is not only naturally vegan and gluten-free, but also contains plenty of protein, fiber, magnesium and iron. The lentil is also said to help with weight loss, heart health and the regulation of blood sugar levels.
4 SERVINGS
Ingredients
125 g moong dal
1 tbs neutral oil
½ tsp cumin seeds
¼ tsp brown mustard seeds
1 dried red chili pepper
1 small onion, chopped
2 green chilies, chopped
2 tsp Garlic-Ginger Paste
4-5 curry leaves
1 large tomato, chopped
½ tsp salt
¼ tsp turmeric
¼ tsp red chili powder
¼ tsp Garam Masala
250 ml water
1 tbs lemon juice
First rinse the split lentils thoroughly and set aside. Then heat the oil in a pan and heat the cumin seeds, mustard seeds and dried red chili in it.
Now add the green chili, garlic-ginger paste, onion and curry leaves, stir well and fry for about two minutes.
Then add the chopped tomato to the pan together with the remaining spices and stir well. Now add half the water, stir everything together and cover the pan.
Now simmer the dal over a medium heat for 20-30 minutes. Gradually add the remaining water. The dal is ready when the lentils are cooked through.
>At the end, remove the pan from the heat and stir in the lemon juice, season with salt if necessary. Serve the mung dal with roti, rice or naan bread.
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