Sooke Moong Dhal
Moong Dhal
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 10 mins
A dry mung bean dhal that is easy to make finished with lemon juice
Hari says
Dhal is usually a soupy dish that is eaten with rice or roti as a high protein dish. There are many different types of lentils and many different ways to prepare them. This dish is a classic Gujarati style of preparing a slightly different dry (sooke) lentil dish.
Mung beans or moong need to be cooked through and the easiest way to do this is in a pressure cooker. They only take about 7 minutes under high pressure or on the stove top they need about 30 minutes simmering.
If you don't have asafoteda then you can cook this with onions and garlic just saute them in a little oil and then follow the remaining recipe.
- Ingredients
- Method
- 200g whole moong dhal / mung beans
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ¼ tsp asafoetida
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander seeds, crushed
- 2 tsp lemon juice
- 1 tsp salt
- Pinch of sugar (optional)
- Fresh coriander, chopped
Method
- Soak the moong dhal for about 15 minutes.
- Put the soaked moong dhal and 350ml water into your pressure cooker.
- Place the lid on and cook at high pressure for 10 minutes then turn off and leave for the pressure to be released.
- In a pan heat oil add mustard seeds, cumin and asafoetida until they sizzle.
- Pour in the moong dhal and add the turmeric, chilli powder, coriander, lemon juice, sugar (if using) and salt.
- Stir together and garnish with fresh coriander. Mix and serve hot.
Served with
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 78 |
| Fat (g) | 3.3 |
| of which saturates (g) | 1.9 |
| Carbohydrates (g) | 9.4 |
| of which sugars (g) | 2.3 |
| Fibre (g) | 1.3 |
| Protein (g) | 3.7 |
| Salt (mg) | 1.3 |
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