Bhugi Dal Easy Mung Recipes

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

BHUGI DAL ( EASY MUNG )

Bhugi Dal ( Easy Mung ) image

Its a sindhi dal, found in a magazine...submitted by Roma ghosh...its different...and very easy to prepare.

Provided by Nisha

Categories Lentil

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mung dal
3/4 cup water
1/2 teaspoon turmeric powder
1 teaspoon amchur (dry mango powder)
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon cumin seed
2 tablespoons oil
salt
cilantro (to garnish)

Steps:

Soak the mung dal in water for 1 hour, drain and keep aside.
Heat water in a pan, add salt, turmeric and the soaked mung dal.
Cook the mung dal on low flame with closed lid until all the water has evaporated and the mung is cooked but not soggy.
Remove from fire, transfer to a serving dish and sprinkle the rest of the spices.
Heat oil in a small wok crackle the cumin seeds in it and pour it over the dal.
Sprinkle chopped cilantro and serve with sindhi Phulkas or paranthas and mixed vegetable pickle.

Nutrition Facts : Calories 236.5, Fat 7.7, SaturatedFat 1, Sodium 12.2, Carbohydrate 29.8, Fiber 15, Sugar 1.1, Protein 12.7

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Buttery Moong Dal With Garlic and Cumin image

This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams

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