Top 10 Green Moong Dal Recipes
Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split moong beans or green moong dal is green gram that has been split but not skinned. It is a versatile ingredient. It is widely appreciated as a health food and a rich source of proteins and dietary fibre. It is low in fat and rich in B-complex vitamins, calcium and potassium.
Try this simple but elegant Moong Dal Waffles with Stir-fried Vegetables an apt snack for diabetics. It is a treat with a difference because of the methi flavoured moong dal batter. Also, Moong Dal Paratha with curd and pickle is an amazing breakfast option. One serving of it is enough to satiate the hunger and give a nutrient boost.
Handvo is a traditional Gujarati dish made with different kinds of batters. Try this Green Moong Dal Handvo with mixed vegetables, the rustic flavour and aromatic tempering make it an irresistible snack. You can even add spinach and make Green Moong Dal and Palak Handvo with a boost of fibre.
If you are an ardent fan of South Indian food then forget your rava idli and try these beautiful Green Moong Dal and Vegetable Idli. The added vegetables not only add a crunch and flavour but also, improves the nutrient quotient. If not urad dal, then make this rice and moong dal idli. The well-tested proportions of rice and green moong dal result in a pleasant texture, taste and colour, which will be loved by all your family members. Looking for a treat while watching out your calories? Relish these Moong Dal Dahi Vada which hardly uses any oil for cooking.
Split green gram is cooked as any other dal is cooked. Clean, wash and soak the dals in water and pressure cook. Give an aromatic tempering and relish this Moong Dal Sultani with rice or phulkas. The combination of moong dal with palak is famous across the country but, we have made a low-calorie version of this delicious iron-rich Moong Dal with Spinach.
You can even transform this dal into a wholesome meal. Spicy Green Moong Dal Khichdi sautéed in onion and garlic, along with a traditional tempering of spices and spice powders tastes delicious when eaten with hot kadhi.