Kanch Moong Dal
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 10439 times
A no-fuss recipe from the Bengali repertoire, Kanch Moong Dal is a delightful, mildly spiced dish that you can make anyday.
This traditional recipe is made with just a teaspoon of oil, and derives its flavour from a tempering of red chillies and seeds.
It is apt for weight watchers and those trying to reduce cholesterol too. This Dal tends to thicken after a while, so if you are having it later, add a little water to it.
Enjoy it hot with rice or rotis .
Method- Combine the yellow moong dal, turmeric powder, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles
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- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the dry red chillies, mustard seeds, cumin seeds and bayleaf and sauté on a medium flame for 1 minute.
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- Add the onions, garlic paste and ginger paste and sauté on a medium flame for 1 minute.
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- Add the cooked dal, coriander, little salt and 1½ cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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- Serve hot.
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Nutrient values (Abbrv) per serving
| Energy | 122 cal |
| Protein | 7.6 g |
| Carbohydrates | 19.8 g |
| Fiber | 2.6 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Sodium | 9.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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