Green mung daal is another simple lentil soup side dish. This one is made with whole green mung beans and tempered with slightly burnt garlic and spices! Vegan Gluten Free Recipe. Jump to Recipe
Another simple lentil soup side dish. This one is whole green mung beans(green gream) tempered with slightly burnt garlic and spices! The slightly burnt garlic goes really well with the whole mung bean! Serve hot with a side of dry vegetable preparation, indian flat bread and pickle!
Green Mung Daal With Burnt Garlic Tadka
Green mung daal is another simple lentil soup side dish. This one is made with whole green mung beans and tempered with slightly burnt garlic and spices! Vegan Gluten Free Recipe.
Servings: 2 servings
Calories: 284kcal
Ingredients
- 2/3 cup (140 g) green mung beans (soaked 2 hours to a day)
- 2 cups (500 ml) water
Tempering:
- 1 teaspoon oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds
- pinch of asofetida
- 1/2 teaspoon (0.5 teaspoon) coriander powder
- 5 curry leaves
- 5-6 cloves (5 cloves) of garlic chopped
- 1 dry red chili pepper
- 1/4 cup (40 g) onions chopped
- 1/4 teaspoon (0.25 teaspoon) black pepper or to taste
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
Instructions
- Rinse the soaked mung beans and pressure cook with 2 cups of water for 2 whistles. Wait for the pressure to go down by itself before opening the pressure cooker.
- For the tempering, heat the oil in a medium pan on medium low heat until hot.
- Add the mustard seeds. Once they start to sputter, add in the asofetida and curry leaves.
- Add in broken dry red chili, garlic, coriander powder and turmeric and mix well.
- Cook on medium low heat until the garlic starts to turn golden brown.
- Add in the onions and cook for another 2 minutes.
- Add the cooked beans to the tempering or the tempering to the beans pan and mix well.
- Add salt and black pepper to taste and cook the beans soup for 3-4 minutes so that the soup can pick up the flavor of the tempering.
- Serve hot with rotis or rice, garnished with fresh cilantro leaves!
Notes
Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Green Mung Daal With Burnt Garlic Tadka
Amount Per Serving
Calories 284 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 600mg26%
Potassium 919mg26%
Carbohydrates 48g16%
Fiber 11g46%
Sugar 5g6%
Protein 17g34%
Vitamin A 240IU5%
Vitamin C 57.1mg69%
Calcium 123mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Zanna says
January 6, 2019 at 8:35 amI didn’t burn the garlic because I don’t like burnt garlic, but with everything else this was a very yummy dal!
Richa says
January 6, 2019 at 12:04 pmYou can cook it over low heat until lightly brown. that will be a nice toasted flavor and not bitter burn
Susan c Wheeler says
June 28, 2020 at 11:30 amIf using an Instant Pot instead of Pressure cooker, about how many minutes would you set it for?
Vegan Richa Support says
June 28, 2020 at 1:28 pm15min after using the sautee feature for all ingredients up to and including step 6.
Susan says
June 28, 2020 at 8:39 pmThank you! I really enjoy combing through and grabbing recipes. Many are ingredients that are in most pantry’s, plus most are easy one pot dishes, low calorie and little if no oil. I have one of your cookbooks and am buying another. Blessings to you and yours