Makes
4 servings
Nutrition of Each Serving
- 83 calories
- 3g fat
- 0mg cholesterol
- 108mg sodium
- 6mg potassium
- 9g carbohydrate
- 2g fiber
- 0g sugar
- 3g protein
Ingredients
- 1 cup moong dal (yellow lentil)
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
- 2 cups water
- 1 teaspoon garlic
- 1½ teaspoon jalapeño
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
Equipment
- medium sauce pan
- spatula
Steps
Preparation
- Rinse until water runs clear
- 1 cup moong dal
- Measure
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
- 2 cups water
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
- Mince
- 1½ teaspoon jalapeño
- 1 teaspoon garlic
Cook
- Bring medium sauce pan to medium heat and add:
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
- Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
- 1 cup of moong dal
- 2 cups water
- 1 teaspoon garlic
- 1½ teaspoon jalapeño
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
- While stirring bring the medium sauce pan to a boil.
- Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
- Note: Add a teaspoon of water if the lentils are still hard.
- ~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
- Note: You may need to burn off any excess liquid.
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