Ingredients
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1 cup split mung beans (dry)
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1 tablespoon cumin seeds
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1 teaspoon fennel seeds
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1/2 teaspoon coriander powder
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1 large onion (finely chopped)
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1 garlic clove (finely chopped)
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1 can chickpea (drained and rinsed)
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1 can coconut milk
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Salt as per taste
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Water as required
Directions
Title: “Delicious Desi Dal Recipe Inspired by Indian Cuisine”
Subtitle: “A Wholesome and Nourishing Dal Dish that Tastes Like Home”
Description: This recipe is inspired by the rich and delicious dal dishes found in India. It combines traditional spices and ingredients to create a satisfying meal that’ll remind you of your childhood days or any other special occasion. The recipe follows easy steps making it perfect for all levels of cooks.
Ingredients:
1 cup split mung beans (dry)
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon coriander powder
1 large onion (finely chopped)
1 garlic clove (finely chopped)
1 can chickpea (drained and rinsed)
1 can coconut milk
Salt as per taste
Water as required
Instructions:
1. Soak the dry split mung beans overnight in water until they become soft. Alternatively, you can also boil them directly if you don’t have enough time.
2. Heat oil in a pan and roast the cumin seeds, fennel seeds, and coriander powder till they turn golden brown. Set aside.
3. Now, peel and finely chop the onion and garlic. Add them along with the drained and rinsed chickpeas into a pressure cooker and mix well.
4. Add salt to the mixture, then pour in the coconut milk.
5. Transfer the soaked and washed mung beans into the pressure cooker and cover them with water. Make sure there’s no air gap between the lid and the contents.
6. Place the pressure cooker on high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium and let simmer for about 1 hour.
7. After 1 hour, switch off the stove and allow the pressure to release naturally. Open the pressure cooker and check the consistency of the dal. If it needs more cooking time, continue to cook at low heat until the desired texture is achieved.
8. Garnish the cooked dal with crushed red chili flakes or green chilies according to preference before serving. Serves 4 people as a main course.
Difficulty Level: Easy
Nutritional Information:
Per Serving:
Calories – 280 kcal
Protein – 12 gms
Total Fat – 2 gms
Cholesterol – 10 mgs
Sodium – 410 mgs
Total Carbohydrate – 41 gms
Dietary Fiber – 18 gms
Sugars – 2 gms
Total Time Needed: 2 hours 30 minutes (including soaking the mung beans overnight)
Note: Adjust quantities based on the number of servings. Use fresh and organic ingredients for better results.
Steps
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1
Done
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Soak the dry split mung beans overnight in water until they become soft. Alternatively, you can also boil them directly if you don't have enough time. |
|
2
Done
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Heat oil in a pan and roast the cumin seeds, fennel seeds, and coriander powder till they turn golden brown. Set aside. |
|
3
Done
|
Now, peel and finely chop the onion and garlic. Add them along with the drained and rinsed chickpeas into a pressure cooker and mix well. |
|
4
Done
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Add salt to the mixture, then pour in the coconut milk. |
|
5
Done
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Transfer the soaked and washed mung beans into the pressure cooker and cover them with water. Make sure there's no air gap between the lid and the contents. |
|
6
Done
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Place the pressure cooker on high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium and let simmer for about 1 hour. |
|
7
Done
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After 1 hour, switch off the stove and allow the pressure to release naturally. Open the pressure cooker and check the consistency of the dal. If it needs more cooking time, continue to cook at low heat until the desired texture is achieved. |
|
8
Done
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Garnish the cooked dal with crushed red chili flakes or green chilies according to preference before serving. Serves 4 people as a main course. |
