Danie główne
Baigan Wale Mung (Moong Dal with Eggplant)
45 minPorcje: 4Nutri-Score B€
B
45 min
45 minBaigan Wale Mung (Moong Dal with Eggplant)
czego potrzebujesz
Składniki
moong dal (rinsed and soaked for 20 minutes)Produkty zbożowe200 g
eggplant (cut into cubes)Warzywa i owoce1 kawałek
onion (finely chopped)Warzywa i owoce1 kawałek
tomato (chopped)Warzywa i owoce2 kawałki
ginger garlic paste (freshly ground)Warzywa i owoce15 g- green chilli (slit)Warzywa i owoce2 kawałki
turmeric powder (ground)Przyprawy3 g- red chilli powder (ground)Przyprawy3 g
- coriander powder (ground)Przyprawy4 g
- cumin seeds (whole)Przyprawy5 g
- asafoetida (pinch)Przyprawy1 g
cooking oil (for tempering and frying)Spiżarnia30 ml
salt (to taste)Spiżarnia8 g
water (for cooking the dal)Napoje700 ml- coriander leaves (chopped)Warzywa i owoce15 g
na porcję
Wartości odżywcze
283kcal
- Węglowodany
- 36 g
- Białko
- 13 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Szybkowar
Patelnia
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.