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Name: Mung Bean
Botanical Name: Phaseolus AureusDescription:
Whole Moongdal is used in salads or stir fries with lemon juice or vinaigrette. In India,
Moong dal (Whole or split) is used to make delicious dals and curries. The dal is cooked
and added to a variety of spices and other vegetables. |
Wt. 2
lbs Price $2.49
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Moongdal stir fry (matki)
Ingredients :
2 cup skinned Moongdal (soaked for 2 hours)
1 jalapeno (chopped)
2 Tbsp. cilantro leaves (chopped)
1/4 cup desiccated coconut
1 Tbsp. lemon juice
1/4 tsp. salt
¼ tsp. of sugar
1 Tbsp. oil
1/2 tsp. mustard seeds
8-10 curry leaves (optional)Procedure:
- Heat oil in a pan or wok with a lid.
- Add mustard seeds. When it crackles, add curry leaves.
- Drain the water from moong dal and add the dal to the pan.
Add chopped jalepeno, cilantro, lime juice, pinch of sugar and salt.
- Sprinkle water, cover the pan with a lid and steam
- Remove from heat when the dal is soft or cooked.
- Stir the dish gently and serve hot on toast.
Moongdal with Radish
Ingredients :
2 cups whole Moong dal
2 long white radish
1/2 tsp hing or asafetida
1 tsp. cumin seeds
3 whole red chillies
1/2 tsp turmeric powder
2 tbsp ghee
Salt to taste
Preparation
1. Wash the radish and cut into circular pieces.
2. In a pressure pan add washed dal, 4 cups of water, salt, turmeric powder, whole
chillies, radish pieces and pressure cook for about 5-6 minutes. Open the cover and mix
the lentil well.
3. Temper with cumin seeds and let the dal continue to simmer over low heat till slightly
thick. Serve hot.
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