Best 2 Buttery Moong Dal With Garlic And Cumin Recipes

**Embark on a Culinary Journey with Buttery Moong Dal: A Symphony of Flavors Awaits**

Discover the delectable Buttery Moong Dal, a North Indian dish that tantalizes taste buds with its creamy texture, harmonious blend of spices, and a delightful interplay of flavors. This culinary masterpiece is a symphony of simplicity and sophistication, showcasing the culinary prowess of Indian cuisine. Dive into the depths of this creamy, protein-rich lentil dish, artfully infused with the aromatic trinity of garlic, cumin, and ginger. Experience the warmth of turmeric, the subtle tang of tomatoes, and the vibrant zest of lemon juice, all coming together to create a harmonious ensemble of flavors. Buttery Moong Dal transcends the boundaries of time and region, offering a hearty and wholesome meal that nourishes both body and soul. Let your senses be captivated by this delightful creation, a testament to the culinary artistry of India. As you delve into this article, you'll find a collection of recipes that explore the versatility of Buttery Moong Dal, each offering a unique twist on this classic dish. From a quick and easy weeknight dinner to an elegant and flavorful feast, these recipes cater to every occasion and palate. Indulge in the culinary wonders of Buttery Moong Dal and embark on a journey of taste and discovery.

Check out the recipes below so you can choose the best recipe for yourself!

MOONG DAL

Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN

NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN image

Categories Soup/Stew Bean High Fiber

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring. 2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.) 3. Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal. 4. Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Tips:

For a creamier texture, use full-fat coconut milk.
If you don't have coconut milk, you can use almond milk or water instead.
Add more or less garlic and cumin depending on your taste preferences.
Serve the moong dal with rice, quinoa, or your favorite flatbread.
Top with chopped cilantro or mint for a refreshing garnish.

Conclusion:

This easy and flavorful moong dal recipe is a great way to enjoy this healthy legume. The creamy coconut milk, aromatic garlic, and cumin give the dal a rich and satisfying flavor. Serve it with rice, quinoa, or your favorite flatbread for a complete meal. Whether you're a vegan or vegetarian, or simply looking for a delicious and nutritious meal, this moong dal recipe is sure to please.