Pinkantes Moong Dal
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 4 cm ginger, fresh (alternatively 1 teaspoon ground ginger)
- 2 cloves garlic)
- 3 tablespoon ghee, clarified butter or sunflower oil
- 2 teaspoons curry powder, mild
- 250 g beans (mun beans), dried, yellow peeled or reen unpeeled
- 0.5 ½ onion (s)
- 0.5 teaspoon ½ spice mix (Garam Masala)
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion. Peel the ginger and grate finely on the vegetable grater. Peel and finely chop the garlic cloves. You can also put peeled ginger and garlic together in a lightning chopper and chop finely.
- Heat 2 tablespoons of ghee in a saucepan. Add onion and fry until translucent over medium heat. Add the garlic and ginger and continue frying everything over medium heat until the onions are golden brown.
- Add the curry powder and fry everything for about 2 minutes, stirring constantly.
- Now add the Moong Dal (mung lentils / mung beans) and fry for about 2 minutes.
- Add 750 ml of water and plenty of salt. Bring everything to the boil, then cover and simmer over low heat for about 25 minutes until the beans are soft. Stirring occasionally.
- In the meantime, cut half the onion into fine half rings. Fry brown in 1 tablespoon of ghee in a small pan.
- Just before serving, sprinkle garam masala and onion rings over the dal. Basmati rice or flatbread goes well with it. The dal is also sufficient as a main course for 2 people.
- Dal is the Indian word for legumes. A distinction is not made between lentils and beans. That`s why you get Moong Dal in Germany as mung beans or mung lentils. In terms of appearance, they would be more likely to be called lenses: they are roughly the same size as red lenses. Peeled mung lentils are yellow, unpeeled green. The original recipe is made with yellow mung lentils. Greens are also suitable.
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