Moong Dal With Millet
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 bowl
- Serves:
- 1
ingredients
- 1⁄8 cup mung dal
- 1⁄8 cup millet
- 1⁄2 tablespoon palm oil
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 teaspoon cumin seed
- 5 curry leaves
- 1⁄2 teaspoon turmeric
- 1⁄2 inch ginger, chopped
- 1⁄2 teaspoon tomato paste
- 1 cup water, boiling
- 1 teaspoon salt
- pepper, to taste
-
Optional
- 1 ounce Baby Spinach, or
- 1 ounce chard leaves, chopped
directions
- In a medium pan heat palm oil (can substitute coconut oil or olive oil), then add mustard seeds and cover. ATTENTION: The seeds splutter and might pop into your face, so make sure you cover the pan and wait until the spluttering stops.
- Add ginger, curry leaves, cumin seeds and moong dal, stir fry for about two minutes, then add the tomato paste, tumeric and salt.
- Reduce heat, stir well for some seconds, then pour in boiling water, cover again and let simmer for about 10 minutes.
- Add millet, stir, cover again and let simmer for another 30 minutes.
- After 15 minutes have a look if the water is absorbed. If It's absorbed, add some more boiling water.
- After 30 minutes the liquid should be absorbed.
- Stir in vegetables, heat through and season with pepper to taste.
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