North Indian RecipesDinnerHigh Protein

Peeled Moong Dal Curry Recipe

Name: Peeled Moong Dal Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian Recipes
Ingredients: 1/2 cup green moong dal (split); 1 onion - finely chopped; 2 cloves garlic; 3 cloves (laung); 1/2 teaspoon cumin seeds (jeera); 2 green chilli; 1/4 teaspoon turmeric powder (haldi); 1 tomato - chopped; 1 teaspoon garam masala powder; salt - to taste; 2 tablespoons ghee - or oil; coriander (dhania) leaves - for garnishing

A high protein North Indian Recipes recipe with green moong dal (split), onion - finely chopped, cloves garlic. Ready in 30 min, serves 3.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs84g

Protein43g

Fats12g

Servings Scaler

Instructions

20 steps

1
To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal
2
Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal)
3
Close the pressure pan and cook on high
4
After one whistle, lower the heat and cook for about 10 minutes
5
You can cook the dhal in a saucepan with lots of water till soft and tender
6
Let the pressure drop on its own
7
Open the pressure pan and mash the dal
8
You may choose to make it into a fine paste or leave it a little coarse
9
In a deep kadai or saucepan, heat oil/ghee
tablespoons ghee - or oil(2)
10
Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds
cloves garlic(2)cloves (laung)(3)cumin seeds (jeera)(1/2 teaspoon)
11
Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent
green moong dal (split)(1/2 cup)onion - finely chopped(1)cloves garlic(2)green chilli(2)tomato - chopped(1)
12
Stir in tomatoes, turmeric powder and garam masala powder
turmeric powder (haldi)(1/4 teaspoon)tomato - chopped(1)garam masala powder(1 teaspoon)
13
Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft
tomato - chopped(1)
14
You will start to see the oil separating from the mixture
15
At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste
salt - to taste
16
Give it a good mix and taste for seasoning
salt - to taste
17
Adjust accordingly
18
Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavours have blended well and you get the consistency you want
19
Remove from heat, garnish with finely chopped coriander leaves and serve hot
onion - finely chopped(1)tomato - chopped(1)coriander (dhania) leaves - for garnishing
20
Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like roti, paratha, naan, puri etc

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Recipe Source: archanaskitchen.com

North Indian RecipesDinnerHigh Protein

Peeled Moong Dal Curry Recipe

A high protein North Indian Recipes recipe with green moong dal (split), onion - finely chopped, cloves garlic. Ready in 30 min, serves 3.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

84g(54%)

Protein

43g(28%)

Fats

12g(18%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

20 steps

1
To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal
2
Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal)
3
Close the pressure pan and cook on high
4
After one whistle, lower the heat and cook for about 10 minutes
5
You can cook the dhal in a saucepan with lots of water till soft and tender
6
Let the pressure drop on its own
7
Open the pressure pan and mash the dal
8
You may choose to make it into a fine paste or leave it a little coarse
9
In a deep kadai or saucepan, heat oil/ghee
tablespoons ghee - or oil(2)
10
Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds
cloves garlic(2)cloves (laung)(3)cumin seeds (jeera)(1/2 teaspoon)
11
Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent
green moong dal (split)(1/2 cup)onion - finely chopped(1)cloves garlic(2)green chilli(2)tomato - chopped(1)
12
Stir in tomatoes, turmeric powder and garam masala powder
turmeric powder (haldi)(1/4 teaspoon)tomato - chopped(1)garam masala powder(1 teaspoon)
13
Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft
tomato - chopped(1)
14
You will start to see the oil separating from the mixture
15
At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste
salt - to taste
16
Give it a good mix and taste for seasoning
salt - to taste
17
Adjust accordingly
18
Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavours have blended well and you get the consistency you want
19
Remove from heat, garnish with finely chopped coriander leaves and serve hot
onion - finely chopped(1)tomato - chopped(1)coriander (dhania) leaves - for garnishing
20
Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like roti, paratha, naan, puri etc