Mung Dal, Split Moong dal, Yellow Dal, Paasi Paruppu, TRS, 500g

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Mung Dal, Split Moong dal, Yellow Dal, Paasi Paruppu, TRS, 500g

Mung Dal (Mung beans) is which are commonly known as “Mung dal without husk” is used throughout India Pakistan and the Middle East. They are yellow colored and ovoid in shape. Yellow Mung dal constitutes an important part of the diet in many parts of the world, especially in the Indian sub-continent which has large vegetarian populations. Yellow Mung dal are one of the many common types of Lentils are used in making Indian Cuisine , especially when it comes to Indian meals. Yellow Mung dal is highly versatile to make delicious Indian cuisines, which are very popular in Northern India. Mung Dal has a sweet flavor, soft texture, and is easy to digest. Mung Dal is rich in protein and used in a variety of traditional vegetable dishes. In South Indian Cuisine Mung dal is a noted ingredient in preparing Dosa, Masala Dosa, and Vada. In North India different varieties of Indian Recipes are made by using yellow Mung dal and frequently combined with rice to make a very tasty combination. Rice and yellow Mung dal are also cooked together to make “khichdi”, a popular Indian dish similar to “kushari” in Egypt. Yellow Mung dal are also used in making delicious side dish, soup, salad and spicy curries and dessert. Yellow Mung dal can be used for making many varieties of dal with “tarka” which is very popular Indian cuisine in Punjab.

How to cook Mung dal?
Mung dal is very soft in nature so pre-soaking is not required. Generally one cup of dried yellow Mung dal will inflate to 3 cups of yellow Mung dal (For making delicious South Indian Recipes such as Dosa and Vada grind this soaked yellow mung dal in a grinder and make a paste ).Place this Yellow Mung dal in a closed pan or pressure cooker a and add 5 cups of water and heat it on high flame for 5-7 minutes. Now cooked yellow Mung dal is ready to prepare desired varieties of spicy curry or tarka dal.
Indian recipe for Spicy Mung Dal
• 1 cup split yellow Mung dal
• 3 cups water
• 1/4 tsp canola oil
• 1 tsp Cumin seeds
• 2 Green Chillies
• 2 dry red Chilies
• 1 tsp grated Ginger
• 10 Curry Leaves
• 1/4 tsp Turmeric
• Pinch asafoetida (hing)
• Salt as per taste Asafoetida
• 1 tbsp lemon juice

Preparation Method for spicy Mung Dal:
• Heat the oil in a medium-sized pot.
• Add the cumin seeds; cook them until they brown
• Add the red chilies, green chilies, curry leaves, and ginger, and cook for a few seconds.
• Then add the turmeric and asafetida, stir, and immediately add the cooked dal and 2 cups of water.
• Add the salt to taste, and simmer for about 10 minutes. Just before serving, add lemon juice.
• Serve with rice or bread this was flavorful but not too spicy. To make it spicy, include the red pepper seeds.
Other recipes made from Mung dal are:
• Mung dal Tarka
• Mung dal halwa
• Mung dal kheer/Paysum
• Mung dal khichri
• Mung dal laddu
• Mung dal kachori
• Mung dal vada
• Mung dal dosa
• Bottle gourd with mung dal
• Dal panch rattan
• Onion dal pakoda
• Mag-ni dal ki khichadi
• Dal dhokala
• Dal pinni
Other Indian names of Mung dal are: yellow Mung, Mung dal dhuli, mung dal akhri, Mugoo dal, Moong, Mogu Dali, Mag / Mag ni Daal, Pacchesaru / Hesaru Bele, Cherupayar, Moog, Muga Dali, Moongi, Pacha payiru, Pesara pappu, Padengi, Mungbohne, Mungobohne, Jerusalembohne, Lunjabohne.
Type: Pulses
Color: Yellow
Taste: Nutty flavor.

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Additional information

Weight 0.51 kg
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