2 cups yellow lentils,
split Moong dal or split lentil combination (red, green, yellow) 1/2 cup white or brown long - grain rice, like basmati or jasmine 5 cups unchlorinated, unfluoridated water, more as needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for cooking
Yellow
split moong dal takes on a delicious avatar in this stove top cooked version flavoured with tomatoes and dried mint.
Not exact matches
I sometimes use
moong dal or
split green gram for the filling.
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana
dal 1/4 cup + 1 tbsp
moong dal (hulled,
split mung beans) 1/4 cup + 1 tbsp toor
dal (
split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
Filed Under: Anjana's Recipes, Breakfast & Brunch, Finger Food, Indian, Rice Dishes Tagged With: bengal gram, lentils, masala vada,
moong dal, paruppu vada, pongal, rice, rice and lentil dish, savory lentil fritters, savory rice and lentil dish, South Indian,
split bengal gram, Tamil Nadu recipe, vada, vadai, ven pongal
I made with with a mix of two different
dals —
moong (yellow
split lentil) and masoor (red lentil) along with couscous and a mix of different seasonal vegetables — green beans, baby carrots, and cauliflower.
This simple kitchari is made with
moong dal (
split mung beans), basmati rice and spices.
Moong dal ka shorba is a hearty one - pot soup made with yellow
split lentils.
1 Cup
Moong Dal (split mung beans) or white lentil (urad da
Dal (
split mung beans) or white lentil (urad
daldal).
Here to make
moong dal pakoda I have used
split green gram that is yellow
moong dal to make this snack item.