Best Easy Moong Dal Mashed Yellow Split Peas Recipes
EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)
Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.
Provided by COOKGIRl
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
- Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
- Chop onion, and combine with the jalapeno, turmeric and curry powder.
- Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
- Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- Garnish each serving with minced cilantro leaves.
- Serve with basmati rice.
Nutrition Facts : Calories 330.7, Fat 8, SaturatedFat 1.3, Sodium 594, Carbohydrate 48.5, Fiber 19.6, Sugar 7.5, Protein 18.7
EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)
Asian Staple.
Provided by 33tony33
Time 50m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Boil the split yellow peas in plenty of water for about 1/2 hour to 3/4 hour, until tender. Add more water if it starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mash, most lentils will have lost their shape and most of the water will have evaporated.
- Remove pot from the heat, drain the lentils and add salt to taste. Cover and put to one side.
- Chop the onion, and mix with the jalapeno peppers, curry powder and turmeric.
- Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, add the black mustard seeds. Cover the pan, continue cooking the mustard seeds until the popping slows down.
- Add onion mixture to the pan and saute until the onion is translucent. Lastly, stir in the cooked split peas. Remove from heat and stir in the lemon juice half at first, try & add the rest if you like more. Taste and adjust seasoning.
- Garnish serving`s with choped cilantro leaves if you can get them. Serve with your fav. rice. (Always nicer next day)
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