Vegan Mung Daal Recipe

Mom's Simple Moong Dal with Chili Garlic Tadka

WEBJul 12, 2013 · In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. …

Rating: 5/5(13)
1. Wash and soak the Mung Dal for an hour.
2. Drain and wash again.
3. In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
4. Or pressure cook on medium for 1 whistle ( 5 minutes at high pressure). Let the pressure release on its own as it cools slightly. The dal in the pictures is pressure cooked hence well mashed.

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Easy Kitchari (Spiced Dal with Rice, Vegan) Healthy …

WEBMar 22, 2018 · Once the onions have softened, add the salt, turmeric, cloves, and black pepper and stir until the spices coat the vegetables. …

Rating: 4.6/5(5)
1. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and cumin seeds and toast them until the mustard seeds start to pop, about 1 to 2 minutes. Add the onions, carrots, ginger, and garlic. Cook for about 5 minutes, stirring frequently to keep the vegetables and spices from burning.
2. Once the onions have softened, add the salt, turmeric, cloves, and black pepper and stir until the spices coat the vegetables. Add the rice, moong dal, vegetable broth, and water. Bring everything to a boil, then reduce the heat to low. Cover the pot and simmer the kitchari for about 20 minutes. After 15 minutes of cooking, check to see if there are still enough liquids in the pot. If you notice that the liquids are completely absorbed by the rice and beans, add 1/2 to 1 cup of water and stir to incorporate.
3. Remove the lid and check to see if the rice is tender. If the kitchari is looking too runny, let it simmer, uncovered, for a few more minutes. If the kitchari is too thick, turn off the heat and add 1/2 to 1 cup of water and stir. Taste and see if you need to add a small pinch of salt.
4. Serve the kitchari in bowls, along with chili oil, cilantro, and lemon wedges, if you like.

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Creamy Moong Dal Holy Cow Vegan

WEBFeb 10, 2021 · Ingredients for moong dal. 1½ cups mung lentils (split yellow moong dal, without the skin); ½ tsp turmeric; 2 green chile …

1. Wash the lentils in running water, then place in a pressure cooker or Instant Pot with the turmeric, chile peppers and ginger. Add water to cover by two inches. Cook the lentils for three whistles in the pressure cooker or 10 minutes in the Instant Pot set to manual pressure.If you don't have an IP or pressure cooker, you can cook the dal on the stovetop. Place the lentils in a pan with the ginger, turmeric and water. Bring to a boil, cover, and let the lentils simmer until done. Check frequently and add more water if it starts to look dry.
2. Once the lentils have cooked, remove half of them to a blender and puree until creamy. Add water if needed. This is not absolutely necessary but it gives the dal a really creamy, velvety texture that's amazing.
3. Heat the oil in a saucepan. Add the black mustard seeds and, when they sputter, add the garlic. Saute the garlic over medium-low heat until it begins to turn golden-brown and fragrant, but don't let it burn. Stir constantly.
4. Once the garlic turns brown, add the cooked moong--both the blended and non-blended portions. Mix well and add more water if needed. Dal should be a little runny and soupy--it shouldn't be too thick and gloppy.

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