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Moong Dhal Fry
The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives
the dhal a tart flavor.
Ingredients:
2
1
1
4
2
1
1
/3rd cup yellow moong dhal
onion, chopped
tsp. minced ginger
large garlic cloves minced fine
large tomatoes, sliced
tsp. cumin seeds
tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook,
stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of
water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the
heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after
turning off the heat.
Moong Dhal & Spinach
Ingredients:
2
1
1
1
4
2
1
1
1
1
1
2
/3rd cup yellow moong dhal
0 oz. chopped spinach ( approximately 250 gm.)
onion, chopped
tsp. minced ginger
large garlic cloves minced fine
large tomatoes, sliced
tsp. cumin powder
tsp. coriander powder
tsp. garam masala powder (optional)
tsp. turmeric powder
tsp. lemon juice
tsp. salt or to taste
Method:
-
25 -
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam
masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten
minutes on medium low heat. Stir in lentils with another three cups of water and turmeric
powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.
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