Bhugi Dal Easy Mung Recipes

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

IRRESISTIBLE MUNG DAAL RECIPE (MOONG DAL)

Steps:

• Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
• Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
• Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
• Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
• Serve warm with basmati rice.

BHUGI DAL ( EASY MUNG )

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.

JAIPUR-STYLE QUICK AND EASY MUNG DAL

Steps:

• Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
• Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
• Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.