Roasted Moong Dal with Mustard Greens

Name: Roasted Moong Dal with Mustard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps extra virgin olive oil; 0 teaspoons whole fennel seeds; 0 teaspoons ground turmeric; 170 grams cup hulled and split moong dal; 85 grams tightly packed cup mustard greens, well chopped (other tender greens, such as spinach or chard, may be substituted); 2 dried hot red chilies; 1 teaspoons salt; 0 teaspoons nigella seeds; 1 teaspoons whole cumin seeds; 1 teaspoons whole brown or yellow mustard seeds

You can never have too many main course recipes, so give Roasted Moong Dal with Mustard Greens a try. Watching your figure? This gluten free and vegan recipe has 217 calories, 12g of protein, and 6g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, chilies, fennel seeds, and a few other things to make it today. To use up the seeds you could follow this main course with the Cook the Book: Chocolate Mousse with Cardamom Seeds as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put the unwashed dal in a medium pan and set over medium heat. Shake or stir the dal until some of the grains turn a little brown. Now pour cold water into the pan, stir the grains, and pour the water out. Do this one more time.

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Shake

Water

Lentils

Equipment you will use

Frying Pan

Drain the beans well and add 4 cups fresh water.

Ingredients you will need

Beans

Water

Add the turmeric and bring to a boil, without letting the dal boil over. Cover partially, turn heat to low, and cook 30 minutes.

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Turmeric

Lentils

Add the greens and salt. Stir and cook another 20 minutes, with the pan partially covered, stirring now and then.

Ingredients you will need

Greens

Salt

Equipment you will use

Frying Pan

Heat the oil in a small pan or a small frying pan. When hot, put in the mustard seeds, cumin seeds, nigella seeds, fennel seeds, and chilies, in that order. As soon as the mustard seeds begin to pop, a matter of seconds, pour the oil and seasonings over the cooked dal, cover it, and let the flavors blossom for a few minutes before stirring and then serving.

Ingredients you will need

Mustard Seeds