I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.
Ingredients
- 2 ½ cups moong dal (split husked mung beans)
- 2 ½ cups water
- 1 ½ teaspoons salt
- ½ teaspoon grated fresh ginger root
- 1 teaspoon diced jalapeno chile pepper
- ½ cup diced tomatoes
- 3 teaspoons lemon juice
- ½ teaspoon ground turmeric
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seed
- ½ dried red chile pepper
- 1 pinch Asafoetida
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
Directions
Step 1
Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
Step 2
Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
Step 3
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Cook?s Note
You can use yellow split peas instead of moong beans, but I don't think they're as nice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 330 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Sodium667mg | 29% |
Total Carbohydrate57g | 21% |
Dietary Fiber15g | 52% |
Total Sugars6g | |
Protein21g | |
Vitamin C9mg | 46% |
Calcium129mg | 10% |
Iron6mg | 36% |
Potassium1143mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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