Moong Daal With Curry Leaf, Red Chile, And Tempered Garlic Recipe

Name: Moong Daal With Curry Leaf, Red Chile, And Tempered Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams moong daal (without husk), soaked for 10 minutes before cooking; 1/2 teaspoon turmeric; 1 piece cinnamon stick; 1/2 teaspoon red chile powder; Salt, to taste; 2 tablespoons ghee or butter (mixed with 1 tbsp oil); 1 teaspoon cumin seeds; 1 clove garlic, sliced finely; 2 dried red chilli; 5 fresh curry leaves; 2 teaspoons chopped cilantro; 1 inch ginger, julienned; 1/2 teaspoon garam masala, to serve

Servings: persons

100 grams moong daal (without husk), soaked for 10 minutes before cooking
1/2 teaspoon turmeric
1 piece cinnamon stick
1/2 teaspoon red chile powder
Salt, to taste
2 tablespoons ghee or butter (mixed with 1 tbsp oil)
1 teaspoon cumin seeds
1 clove garlic, sliced finely
2 dried red chilli
5 fresh curry leaves
2 teaspoons chopped cilantro
1 inch ginger, julienned
1/2 teaspoon garam masala, to serve

1
Drain the moong lentil and add to a saucepan. Cover with water and add turmeric, cinnamon stick, and red chile powder and allow to come to the boil.
2
When it reaches a boil, turn low, skim any froth, and allow to cook for 10 to 15 minutes, until the lentils are soft and cooked through. If the lentils dry up, add a little water as they cook. The end result should be the consistency of thick soup.
3
When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee.
4
Add the cumin seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add the red chile and curry leaves. Only let these splutter for a couple of seconds and do not let the garlic brown too much or else the ghee might taste quite acrid
5
Immediately pour this over the cooked lentils and garnish with cilantro leaves and ginger and sprinkle a little garam masala on top.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 grams moong daal (without husk), soaked for 10 minutes before cooking, 1/2 teaspoon turmeric, 1 piece cinnamon stick, 1/2 teaspoon red chile powder, and more.

Yes, Moong Daal With Curry Leaf, Red Chile, And Tempered Garlic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moong Daal With Curry Leaf, Red Chile, And Tempered Garlic

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