Mung Daal Recipe : Lentil Soup

Recipe type: Fat free, cholesterol free
Preparation time: 25 minute

Ingredients For Mung Daal

• 3/4 cup Mung Daal, unwashed (with skin)
• 1/4 Tbsp Chana Daal
• 1 onion, chopped
• 1 tomato
• 1 green Chili, chopped
• 1 inch ginger root, grated
• 2 Tbsp fresh coriander leaves, chopped
• 3-4 cups water
• 2 tsp fresh lime juice
• 2 tsp canola oil

Spices For Mung Dal

• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 small grain Hing (Asafoateda)
• salt to taste

Preparation of Mung Daal

1. Mix dals and wash thoroughly. Soak in water for about 1 hour.
2. Take water in a deep skillet, add dals, onion, tomato, ginger, green chili and all the spices, [except hing (Asafoateda) if opting step 4].>
3. Put the skillet on medium heat, cover 3/4th with a lid and let the ingredients cook till the dals become soft, about 20 minutes. With a table spoon stir with a pressure on the sides of the skillet all the ingredients well so that the dals mix well in water to make the consistency thick. Remove the skillet from the heat and mix the lime juice and coriander leaves.
4. Take oil in a table spoon. Keep it over heat. When the oil is hot, add hing (Asafoateda) and put the spoon in the skillet and stir well.

Serve hot with chappati, roti, naan, tortilla, bread, plain rice, etc.

Note

The finished curry should not be too thin or too thick. Its consistency should be like that of tomato soup.

Recipe type: Fat free, cholesterol free
Preparation time: 30 minute

Ingredients For Mung Palak Daal

for 5

• Palak (Spinach) finely chopped, 1 cup
• Moong dal, 1 cup
• Tomato, chopped, 1 cup
• Chana dal (or split dal), 1/2 cup
• Garlic, 2 cloves, crushed or very finely chopped
• Ginger, 1 inch, crushed
• Lime/lemon Juice, fresh, 2 tsp ot to taste
• Canola oil, 1 tsp
• Water, 3-4 cups

Spices For Mung Palak Daal

• Red chili powder, 2 tsp
• Turmeric powder, 1/2 tsp
• Corriander powder, 1 tsp
• Cumin seeds, 1/2 tsp
• Salt to taste

Preparation of Mung Palak Dal

1. Wash Mung Dal thoroughly with 2-3 changes of water. Soak in water for about 1 hour.
2. Take a deep non stick skillet and put all the ingredients except oil and cumin seeds. Once the water boils, cover 3/4th of the skillet with a lid and let the ingredients cook till the dals become soft, about 20 minutes.
3. Take oil in a table spoon. Keep it over heat. When the oil is hot, add cumin seeds. When cumin seeds splutter, put the spoon in the skillet and stir well.

Serve hot with chappati, roti, tortilla, bread, plain rice, or simply as soup.

Recipe type: Fat free, cholesterol free
Preparation time: 30 minute

Ingredients:for 5

• Suva (Dill) finely chopped, 1 cup
• Moong dal, 1 cup
• Chana dal (or split dal), 1/2 cup
• Tomato, chopped, 1 cup
• Garlic, 1 clove, crushed or very finely chopped
• Ginger root, 1 inch, crushed
• Lime/lemon Juice, fresh, 2 tsp ot to taste
• Canola oil, 1 tsp
• Water, 3-4 cups

Spices:

• Red chili powder, 2 tsp
• Turmeric powder, 1/2 tsp
• Corriander powder, 1 tsp
• Cumin seeds, 1/2 tsp
• Salt to taste

Preparation

1. Wash Mung Dal thoroughly with 2-3 changes of water. Soak in water for about 1 hour.
2. Take a deep non stick skillet and put all the ingredients except oil and cumin seeds. Once the water boils, cover 3/4th of the skillet with a lid and let the ingredients cook till the dals become soft, about 20 minutes.
3. Take oil in a table spoon. Keep it over heat. When the oil is hot, add cumin seeds. When cumin seeds splutter, put the spoon in the skillet and stir well.

Serve hot with chappati, roti, tortilla, bread, bati (rota), plain rice, or simply as soup. etc.

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