Here's how Yellow Moong Dahl will help you in weight loss
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Before you jump to Yellow Moong Dahl recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to yellow moong dahl recipe. To make yellow moong dahl you need 12 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Yellow Moong Dahl:
- Take 3 handfuls yellow moong dahl
- You need 2 slices ginger
- You need 6 green chilies, split & deseeded
- Provide Water, enough to cover and boil down the dahl
- Prepare 1 tbsp curry powder
- Take 1/2 tsp turmeric
- Take Chili powder
- Prepare 1 small red onion, minced
- You need 1 tbsp coconut oil
- Take to taste salt
- Prepare 10 curry leaves
- Take Optional vegetables can be added (potatoes, french beans or carrots)
Instructions to make Yellow Moong Dahl:
- IMPORTANT: To cut down on cooking time, soak moong dahl for 3-4 hours prior to cooking.
- Place dahl into pot and add water until dahl is fully covered. Boil at high heat. - - Note: For those opting to add veggies for texture, you may include them at this stage to boil them down. [Avoid using frozen vegetables!]
- After 15 mins or until the dahl is about 80% softened, throw in ginger, 5 curry leaves and 3 chilies.
- Boil for another 10-15 mins until dahl is soft and thick. - - *If you prefer a bit more bite, reduce boiling time. For a soupier consistency, add more water.
- Turn off heat and stir in curry powder, turmeric and 1/2 tsp chili powder.
- In a skillet or pan, stir fry onion and the remaining chilies with coconut oil until lightly browned. - - You can add more chilies for extra kick!
- Add remaining curry leaves and 1/2 tsp of red chili powder.
- Pour stir-fried contents into boiled dahl and stir well.
- Add salt to taste. At this point, you may also add spices to your liking. - - IMPORTANT NOTE: Do not reboil the dahl after adding spices or else they might add a burnt taste to the dish.
- Serve hot. Ideal with chapati, roti, naan, over toasted/non-toasted bread or rice. - - You can even go crazy and have em with boiled eggs! :)
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