Ever since I read on Sandeepa’s blog about green whole moong’s ability to get rid of the toxins from our body, I have been thinking of ways to incorporate more of these beans in our diet.
Here is what one source says about these small green beans. “They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.” (Source).
Here are some Indian Mung Bean Recipes that I prepare often:
- Green Moong Daal Dry Curry (Mooga Usli)/ Whole Moong Stir Fry
- Onion Cucumber Sprouted Moong Salad
- Moong Curry and Cucumber Idli (Mooga Ghashi & Tausha Idli )
So for a change I decided to make a regular everydaydaal; I also used the split moong daal along with this to give it a thick consistency. Since I had some Methi , I used it as well. I do not like pressure cooking the methi leaves along with the daal, as I feel its flavor is lost. I usually add chopped methi leaves during the Tadka/tempering process. Methi leaves emit a wonderful aroma when it hits the heat and cooks along with chopped onions. If Methi/Fenugreek is not available, then substitute any other greens by all means.
Of course with addition of onion, methi and other daal I am not sure if this exactly qualifies to be the one to detox the body the Ayurveda way. But then this daal I feel is a nutritional powerhouse full of minerals and protein, enhanced by the goodness of Methi/Fenugreek and ginger. Nevertheless it was one tasty and wholesome Daal.
Ingredients:
- 1 cup split yellow moong daal
- 1/2 cup green whole moong/ green mung bean
- 2 cups packed methi leaves [cleaned and stems removed; tender stems are fine][ add more if you like the methi leaves flavor]
- ½ cup chopped onion
- 2-3 green chillies
- Salt, oil
- ½ tsp Turmeric
- 1 Tbsp ginger (grated)
For Seasoning:
- 2 tsp oil
- 1/2 tsp mustard seeds
- Jeera /cumin seeds
- Curry leaves
- Pinch asafetida
Preparation:
- Soak the whole moong overnight and split moong daal for about 3 hours separately.
- Pressure cook both the mung bean and daal along with jeera and turmeric. Keep aside.
- Separate the leaves from the Fenugreek stems, and wash then thoroughly. Make a bunch of the leaves and chop it finely. Slit the green chillies into 2 halves.
- Method:
- Take a heavy bottom pan; add about 2 tsp of oil. Add jeera, mustard and let it splutter.
- Then add curry leaves, asafetida, green chillies and diced onions and sauté until onions have cooked a bit.
- Add the chopped methi leaves and mix well. Continue to cook until the onions turn transparent. The methi/fenugreek leaves cook easily in a minute or two.
- Add the cooked daal and then mix well. Add the grated ginger, salt, some more turmeric, water and cook it covered.
- Note: the amount of water depends on how thick or thin you prefer the daal to be.
- Check for seasonings and add some green chilles, salt if required.
- Put in a dash of lemon over the daal and Serve with Rotis/ phulkas or with Rice.
Looks very delicious RC, would love to have them with Rotis. I love methi and can have them with a combination of any Dhal. Did`nt know whole moong Dhal removes toxins.
I was expecting yellow color dal when i read the post. Like the wholesome greendal. Looks very comforting.
mmm, greenish and a toxin removing dish wow good one… Mom makes one like this but I dont think she uses methi… Gotta try this for sure!!!
Great color, I know it’s yummy and healthful too. With Methi, it’s even better. Good one RC.
We are freezing over here but looking forward to Superbowl with fireplace lit up, snacks and cocktails! ;D
Have a great weekend, I am over and out until Monday.
One of my fav. daal….sounds more delicious with methi in it….
Looks delicious RC. And is very healthy too. My mil makes something like this … but without the onions. I like that thick consistency. 🙂
Such a fantastic and healthy dal,eyecatching dish..
Whole moong is delicious yes. With methi leaves delicious, the sweetness of the moong with the slight bitter taste of the methi, a great combination.
I am seeing methi everwhere, yet I cannot get my hands on a good bunch of fresh leaves… I’m gonna rebel and make all these awesome recipes with the frozen blocks!!! 😛 I love whole moong, perfect recipe 🙂
hi
Thanks for such a nutritious and healthy recipe , i am always on a lookout for good recipes to feed my family…
great!!!
Comfort food!
Looks too tempting and ur clicks are always adorable.
Healthy ,vibrant and looks delicious.
I love such healthy stuff with rotis .. yumm
Oh boy this looks so amazing! I want some!
Thats a beautiful bowl of dal – delicious!
I just loved the color of dal..looks super delicious…
The color makes me tempting to try soon
The green color of the dish is so catchy and it looks just the perfect consistency. awesome!
recipe bookmarked.
Looks very delicious. I love the lime rind beside! Moong daal is nice variation. I make similar curry with toor daal using methi or spinach.
Lovely color!Great click and delicious looking dal
I will certainly try this dish! Perfect.
Looks great but isn’t pressure cooking yellow moong dal not a good idea due to froth and the mess escaping the vent?
Thanks Dinesh, that is a good concern. i had not thought about that.
very nice and attractive colour and healthy dish too. thanks.
try this new daal recipe, I am sure you will love this:
http://yummyfood-khusi.blogspot.com/2010/12/gulaab-e-moong.html
Its yummmmmmmmm.methi n moongdal are one of my favourite ingridiants. I love to eat.