Sentences with phrase «use moong»

I do however like black beans, so maybe I'll try this without lentils, or just use my moong dal instead.

I sometimes use moong dal or split green gram for the filling.

Not exact matches

Made up a batch of your sambar masala and used it in a spinach and potato Dahl using yellow moong dahl.

that's very unusual ingredient for boorelu, love the idea of using something other than usual moong dal:)

Because while I love Moong dal and other lentils used in Indian cooking, I dislike the earthy taste of brown lentils.

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

1 cup of yellow moong [you can also use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix] 4 cups water 1/2 tbsp minced garlic 1/2 tbsp minced ginger 1/2 tsp salt 1/2 tsp tumuric 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp chilli powder 1/2 tsp garam masala 2 small green chillies whole optional: 1/4 cup fresh cilantro chopped

Here to make moong dal pakoda I have used split green gram that is yellow moong dal to make this snack item.

2 cups — Sprouted moong dal 1 1/2 cup — Mixed vegetables, finely chopped (I use a mix of capsicum, red onions, tomatoes and cucumber) 1 Green chilli, finely chopped 1/4 cup — Fresh coriander, leaves and stems, chopped 1/2 cup — Pomegranate seeds Juice of 1 lime 1 tsp — Cumin powder 1 tsp — Chaat masala Salt and black pepper to taste

While in this recipe, I use only moong dal sprouts, it will taste delicious with a mix of different sprouts too.

Moong has been used in Ayurveda since a long time because of its benefits.

This recipe uses a very light and easily digested legume: yellow moong dal.