Moong Daal Tadka – With Curry Leaves

Name: Moong Daal Tadka – With Curry Leaves
Cuisine: Indian
Ingredients: 1/2 cup Washed & soaked (3 hours) Yellow moong daal; 2 Finely chopped green chilli (Cut lengthwise); 5 Roughly chopped garlic; 7 Curry leaves; 1/4 tsp Mustard seeds or Rai; 1/4 tsp Red chilli powder; 1/2 tsp Turmeric; 1 tsp Coriander powder; 1 tsp Sabzi masala; 1/4 tsp Garam masala; to taste Salt; 1 tbsp Ghee

MadAboutCooking @cook_11815208

Amsterdam

Moong Daal is a healthy Indian comfort food prepared from yellow split lentil and spices. It is rich in protein and a staple food in India. Moong daal is light and easy on the stomach. Moong daal is boiled and then flavored with ghee or butter infused with spices, and curry leaves. Curry leaves are aromat leaves, belonging to the neem family which is also known as “Meetha Neem”. It is used widely in Indian cooking, especially in South. Curry leaves have anti-inflammatory and antioxidant properties.

MadAboutCooking @cook_11815208

Saved

Ingredients

1/2 cupWashed & soaked (3 hours) Yellow moong daal
2Finely chopped green chilli (Cut lengthwise)
5Roughly chopped garlic
7Curry leaves
1/4 tspMustard seeds or Rai
1/4 tspRed chilli powder
1/2 tspTurmeric
1 tspCoriander powder
1 tspSabzi masala
1/4 tspGaram masala
to tasteSalt
1 tbspGhee

Saved

Steps

1

Boil moong daal with 1 & 1/2 cups of water with turmeric (1/4 tsp), salt for 10 minutes on a medium-low flame (uncovered).
Heat ghee in a pan and add mustard seeds or rai. Allow them to papaya.
Now add red chilli powder, turmeric (1/4 tsp), coriander powder, sabzi masala, garam masala, chopped garlic, and green chilli.
2

Add chopped garlic and saute it for 2 minutes on low flame until little brown.
Now add saute garlic masala in a boiled daal and mix well.
Garnish with coriander leaves and serve hot with chapatis or steamed rice.

Saved

Cooksnaps

Saved

MadAboutCooking @cook_11815208

on May 16, 2018 15:46

Amsterdam

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/

Similar Recipes

More Recipes

Buffalo Chicken Dip

Jeremy Smith
Namkeen Boti

Sarvat Hanif
Shrimp & Potato Pinwheels

Amazing Foodies
Cookie with Insects

Insect Guy
Chickpea Curry with Ground Insects

Insect Guy
Green Bean Stir Fry with Insect Powder

Insect Guy
Old-Fashioned Gingerbread Cake - Campbell's "Cooking with Soup" Cookbook (1974)

Cluelesskitty
Sweet Thepla

Shital Jataniya
Jhatpat Street Styled Sabzi-Paneer Ghotala 😋

Anoli Vinchhi
Arbi Patra(Aloo Wadi)

Nikita Singhal
Japanese Omurice

Saori Fujimoto
Bulgogi Marinade for Boneless, Skinless Chicken Thighs

x
Enchilada casserole

Aki Hinata
Carnitas tacos

Whizzle
Sponge cake

momo99
Macaroni

Indu Mehta
Beans Carrot Stir Fry – Perfect Lunch Recipe

MadAboutCooking
Cinnamon Honey Tea – Detox Beverage

MadAboutCooking
Whole Moong Daal Dhokla – Perfect Breakfast

MadAboutCooking
Tomato spicy Biryani

Rinku Aggarwal Goel
Fried egg

Vicky
Bhindi with Soya Granules (Orka Soya Granules Dry Vegetable)

MadAboutCooking
Tangy Green Salad Summer Bowl – Healthy Salad

MadAboutCooking
Kolkata Style Chicken Biryani :-

Disha D'Souza
Spinach bread balls

Seema Gandhi

Moong Daal Tadka – With Curry Leaves

Moong Daal Tadka – With Curry Leaves

Ingredients

Steps

Cooksnaps

Comments

Similar Recipes