boiled yellow moong dal
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Boiled moong dal as the name suggests refers to the yellow lentils which are boiled. You can use two cups of water per cup of lentils. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements.
How to select
The yellow lentils should be dust free and without any stones or debris.
· Chop up two medium onions. Several cloves of garlic and several stalks of celery (chopped up) may also be added at the same time. In a frying pan on a low to medium heat, stir fry the veggies (spinach, gourd etc). Then add them to the fully cooked lentils. Add salt and pepper.
· Boiled and mashed moong dal can be used as stuffings for karelas or capsicum.
· They can be stuffed in parathas or added to soups and stews with meats or vegetables.
How to store
Store dry yellow gram in an air tight container. Boiled moong dal should be refrigerated and used within a day or two.
· Boiled yellow gram like other lentils and pulses are good source of protein and dietary fiber
· . They are low in fat and rich in B complex vitamins, calcium and potassium
· It is free from the heaviness and tendency to flatulence, which is associated with other pulses.
· Cooked yellow gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. The soup or khichdi made from it is the best article of diet after recovery from acute illness.