Moong Dal Recipe

by Ayurveda Therapist on June 29, 2011

Moong Dhal

½ cup Mung Dhal (soaked for 60 min in water)
2 cloves garlic
2 Green Chili
1/2 Tbs. minced Fresh Ginger
4-5 Curry Leaves
Small pinch Asafetida
Pinch of Fresh Cilantro leaves
Pinch of Salt
¼ cup coarsely chopped tomato
Pinch of Chili Powder
Pinch of Coriander Powder

1) Heat Tbs. oil in saucepan
2) Add pinch of mustard seed
3) Once mustard seed popping, add cumin seed
4) Once cumin seed popping, add pinch of asafetida
5) Add garlic, ginger, green chili, curry leaves, turmeric, dhal with water, salt.
6) Bring to a boil and then cover and remain on med-high heat for 10 min (or until dhal is cooked)
7) Add tomato, chili powder, coriander powder, cilantro and simmer 1-2 minutes.
8) Serve hot with rice or Chapatti

Kitcharee (Kichdi)

½ cup rice
½ cup split moong dhal with shell
4 Cups of water
Pinch of Salt
2 Tsp. Turmeric powder

1) Soak rice and dhal for 2-3 hours (excess gas eliminated)
2) Add Water, salt and turmeric powder
3) Place mixture in pressure cooker and leave for 30 minutes.
4) Leave top on pressure cooker until it has cooled.
Optional – add peas, tomatoes, other vegetables into pressure cooker mixture.

Breakfast Kitcharee (Kichdi) –

1 Cup Moong Dhal – yellow split without peel (Soaked for 2-3 hours)
1 Cup Basmati Rice (Soaked for 2-3 hours)
8 Cups of water
Pinch of Mustard Seed
Pinch of Cumin Seed
Pinch of Turmeric
Black Pepper
Curry Leaves (5-6)
½ Red Chili
Sea Salt or Rock Salt

1 Tsp Ghee
1) Melt ghee in cooking pan
2) Add small handful cashew nuts into ghee and allow them to turn light brown
3) Add last 7 ingredients and fry for 1-2 minutes med heat.
4) Add Mung dhal, rice water and ingredients from cooking pan into the pressure cooker.
5) Cook 20 minutes. First 5 minutes on high, then reduce to simmer.
**Optional – Add zucchini, yellow squash (chopped or grated), greens, sweet potato

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