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Baigan Wale Mung (Moong Dal with Eggplant)
45 minVoor 4Nutri-Score B€
B
45 min
45 minBaigan Wale Mung (Moong Dal with Eggplant)
wat u nodig heeft
Ingrediënten
moong dal (rinsed and soaked for 20 minutes)Granen200 g
eggplant (cut into cubes)Groente en fruit1 stuk
onion (finely chopped)Groente en fruit1 stuk
tomato (chopped)Groente en fruit2 stukken
ginger garlic paste (freshly ground)Groente en fruit15 g- green chilli (slit)Groente en fruit2 stukken
turmeric powder (ground)Kruiden en specerijen3 g- red chilli powder (ground)Kruiden en specerijen3 g
- coriander powder (ground)Kruiden en specerijen4 g
- cumin seeds (whole)Kruiden en specerijen5 g
- asafoetida (pinch)Kruiden en specerijen1 g
cooking oil (for tempering and frying)Voorraadkast30 ml
salt (to taste)Voorraadkast8 g
water (for cooking the dal)Dranken700 ml- coriander leaves (chopped)Groente en fruit15 g
per portie
Voedingswaarden
283kcal
- Koolhydraten
- 36 g
- Eiwitten
- 13 g
- Vetten
- 10 g
wat u gebruikt
Keukengerei
Snelkookpan
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 1
Soak and cook the moong dal
- Rinse the moong dal and soak it in water for 20 minutes.
- Drain and transfer the dal to a pressure cooker with water, turmeric powder and salt.
- Pressure cook until the dal is soft and mushy.
- Stap 2
Fry the eggplant
- Heat oil in a frying pan and add the cubed eggplant.
- Sprinkle a little turmeric and salt and fry until golden and tender.
- Set the fried eggplant aside.
- Stap 3
Prepare the masala
- In the same pan, heat oil and add cumin seeds and asafoetida.
- Add the chopped onion and fry until golden brown.
- Stir in the ginger garlic paste and green chilli, then add the tomatoes, red chilli powder and coriander powder and cook until the oil separates.
- Stap 4
Combine and simmer
- Add the fried eggplant and the cooked moong dal to the masala.
- Mix well, add a little water to adjust consistency and simmer.
- Garnish with chopped coriander leaves and serve hot with rice or roti.