Suva Moong Dal ( Dals)
by Tarla Dalal
Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. A tadka with spices and onions complement the dal-dill leaf flavors and make your mealtime zara hatke!
Suva Moong Dal ( Dals) recipe - How to make Suva Moong Dal ( Dals)
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
1 cup yellow moong dal (split yellow gram)
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 to 3 curry leaves (kadi patta)
2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped green chillies
1/2 cup finely chopped onions
1/4 cup finely chopped dill leaves
Method
- Method
- Clean, wash and soak the dal in water for about 30 minutes. Drain.
- Add the turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Whisk well to mash the dal and keep aside.
- Heat oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves, garlic, green chillies, onions and sauté on a medium flame for 1 to 2 minutes.
- Add the cooked dal, dill leaves, little salt and 1½ cups of water, mix well and cook on a medium flame for 4 to 5 minutes.
- Serve hot.
Nutrient values per serving
| Energy | 87 cal |
| Protein | 4.8 g |
| Carbohydrates | 12.3 g |
| Fiber | 1.6 g |
| Fat | 2.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 71.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 27.1 mcg |
| Calcium | 19.3 mg |
| Iron | 0.9 mg |
| Magnesium | 22.4 mg |
| Phosphorus | 5.2 mg |
| Sodium | 5.5 mg |
| Potassium | 229 mg |
| Zinc | 0.6 mg |
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Thanks for sharing!!!
Edited after original posting.