The high fiber content of mung beans yields complex carbohydrates, which aid digestion. It is also an excellent source of many minerals, such as calcium, iron and potassium.
Is is not a power house of nutrients? For vegetarians, these lentils are even more important. Lets come to the recipe now.
½ cup split moong beans with husk.
1 small onion chopped.
1 small tomato chopped.
1 tbsp oil.
1 tsp cumin seeds.
Pinch of asafetida.
4-5 curry leaves.
Few shreds of ginger.
1 green chilli hopped.
Red chilli powder as per taste.
Salt to taste.
¼ tsp turmeric powder.
½ tsp garam masala, optional.
Soak the moong beans for ½ -1 hour. The beans will double in volume. Pressure cook it by adding 1 cup of water, pinch of salt and turmeric powder. It will take it about 2-3 whistle on medium heat to cook. It should not totally melt but should somewhat retain it shape. When the dal is cooked heat a pan and add oil to it. When heated add cumin seeds, asafetida, shreds of ginger, curry leaves and chopped chillies and sauté for 30 secs. Now add chopped onions and heat for 2-3 minutes till the onions are translucent. Now add tomatoes and sauté for another 2 minutes. Add all the spices except garam masala. Heat for 2 minutes. Now add the cooked moong beans. Stir well so that the spices are incorporated. Adjust salt to taste. Adjust the consistency of the dal to your liking. For a thinner consistency add water and heat well. Add garam masala if liked and heat for a minute. Take it off gas and serve hot.
I like to sprinkle chopped onions and tomatoes over it while serving. We usually have it with chappati and a dry subji. It can go well with plain rice as well.
Sending it off to Susan's Event My Legume Love Affair#23, to Suma's Event Delicious Dals from India and Priya's CWS- Cumin Seeds this month being hosted by Sara's Corner.