Ungeschälte halbierte mungbohnen

TRS Ungeschälte halbierte mungbohnen , also known as (Mung / Moong Dal Chilka) in Hindi / Pakistan.TRS Unpeeled Halved Mung Beans taste great and are very healthy as they are rich in fiber and important proteins. Halved mung beans are often used in stews and soups in India and Pakistan. Because of their shell, unpeeled lentils contain more important minerals and vitamins than lentils that have already been peeled. Unpeeled mung bean lentils are a great alternative to potatoes, rice, or bread. Mung beans are one of the least digestible dals, so it is generally given to people recovering from an illness, particularly a stomach disorder.

Ungeschälte halbierte mungbohnen recipe

ingredients

• 200 gr. Or 1 cup of split moong dal with skin
• 3 cups of water (use more if not using a pressure cooker)
• Salt to taste (1-1 1/2 teaspoons)
• 1/2 teaspoon turmeric powder

For Tarka:

• 2 TBSP. Ghee or sunflower or olive oil. Ghee tastes better, but oil is healthier.
• 1 teaspoon. Cumin seeds
• A large pinch of asafoetida or hung powder
• Crush 2-3 whole red chillies
• 1/2 tsp. Chili powder
• Optional: 1 teaspoon minced ginger and 1 teaspoon minced garlic

instructions

• Wash the beans well.
• Drain the water before boiling.

Cooking in a pressure cooker:

• Add the beans, water, salt and turmeric to the pressure cooker and bring the pressure up to full pressure until you hear a hiss. Cook under pressure for 2 minutes. This dal cooks very quickly under pressure *.
• Let the pressure cooker cool down before opening it.
• Open the lid and check the water. If it’s too thick, add some boiling water until the consistency you want is reached.

Cooking without a pressure cooker:

• Put the beans, 4 cups of water, salt and turmeric in a pan and bring to a boil. Now simmer until they are soft. You may need to add more water during the cooking process if the dal looks too thick and dry. This takes about 15-20 minutes.
• You can cook it in a slow cooker and add 4 cups of water. See image.
  When done, dals should be soft but not mashed.
• Transfer to a serving bowl.
  Tarka or tempering:
• Heat the ghee or oil in a tarka ladle (available in an Indian store) or a small pan. Ghee tastes better, but oil is healthier.
• Add the cumin seeds and asafoetida powder and the seeds begin to bubble.
  Add whole chillies and chilli powder, stir with a small spoon. Add ginger and garlic here, if used. Fry for a minute or two. Add the ‘Tarka’ to the cooked dal and cover with a lid. This allows the aromas to penetrate the dal and prevent the dal from splashing out during tempering. (Do not add chillies when cooking for a sick person).
• Serve with chapatties and cooked rice.

Remarks

• Cooked or leftover dal can be added to roti or chapatti flour when making a dough. This makes delicious roti and paratha.
• The amount of dal required per person depends on whether you are serving the dal with roti or rice. Rice needs more dal. This dal doesn’t go that well with rice.
• You can add chopped coriander leaves as a garnish to all dals.
• You can add a bunch of methi or fenugreek leaves to the dal as it cooks. It gives the dal a nice taste.

Peeled halved mung bean snack:

These beans are also eaten as a snack. To do this, boil it with just 2-3 cups of water and salt. No turmeric is added. You can cook it in a pressure cooker for 5-7 minutes, but do not apply pressure. Beans should run out of liquid by the time it’s done. Arrange the individual portions in plates, sprinkle with Garam Masala spice mixture and ground roasted cumin and a good dash of lemon. Serve with finely chopped cucumber, chopped tomatoes and thinly sliced ​​red onions spooned onto the dal. Serve green mango chutney as a side dish. ( Source )

Nutritional information per 100 g 
Energy (Kj) - 1188Kj 
Energy (Kcal) - 279 
Kcal fat - 1.1g 
Carbohydrates - 46.3g 
Of which sugar - 4.5g 
Dietary fiber - 4.7g 
Salt - 1g

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