Step 2: Heat a pan with some ghee over medium heat. Once the ghee is hot, add 1 teaspoon of cumin seeds and 1 teaspoon of ...

Moong dal is a type of legume commonly used in Indian ... Cook it for 20 minutes so that the dal becomes soft. Alternatively, cook in a pot until the dal is tender. For the soup base, heat oil ...

Soak moong dal for 2-3 hours until soft. Blend soaked dal into a coarse paste without adding water. Add chopped onions, ...

Salt: To enhance the flavor, salt is used. Soak moong dal for about an hour. You can soak it for upto 2 hours if it does not get soft after soaking. For me an hour is enough. Your split mung beans ...

Pick, clean and wash the dal and cook with the water, salt, ginger and turmeric, till soft. Add the dal to this mixture and bring to a boil, and then simmer for about 10 minutes. 6. Serve hot ...

Heat a tawa or skillet on medium heat. Place the rolled paratha on the tawa and cook until small bubbles start to appear.

By consuming them, we get protein and vitamins. But green moong dal is ahead of all pulses in terms of nutrients. So many nutrients are found in this dal, which is very beneficial for health.

Mung bean noodle sheets are brittle and too large to fit into most bowls. But don’t break them up so they fit: just pour boiling water over them and, with a little time, they’ll be soft and ...

Toss to remove the husk and repeat until most of the husk is gone. Combine the bajra and moong dal with enough water to create a soft, paste-like consistency. Pressure cook the mixture for 4 whistles ...