- Category: Vegetarian , Vegan , Sattvic , Rajasic , Soups , Curries
- Preparation time: 40 minutes
- Serves: 2
- 1 cup yellow moong lentils
- 2 teaspoons vegetable oil or ghee (Indian clarified butter)
- Pinch of asafetida
- 1 teaspoon cumin seeds
- One 1-inch piece of ginger, peeled and finely chopped
- Pinch of turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 sprig cilantro, finely chopped
- 1 green chili - chopped
- Pinch of red chili powder
- Combine the moong lentils and 3 cups water in a medium bowl. Soak for 10 minutes.
- Separate the lentils and the water through a sieve or colander and keep both aside
- Heat the oil in a large saucepan over medium heat for 1 minute. Add the asafetida and cumin seeds. When the seeds begin to splutter, add the ginger. For Rajasic variation add green chili
- Add the moong lentils and stir, cook for 2-3 minutes.
- Add the water (that was set aside ) and stir in the turmeric, coriander, and salt. For the Rajasic variation, also add the red chili powder.
- Reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes, or until the lentils are soft.
- Remove the pan from the heat. Sprinkle with cilantro and serve.
Did You Know
Moong lentils, also known as the “king of lentils” have been used since vedic times. A traditional yogic bean, known to sustain energy and strength; moong lentils are considered to be one of the easiest lentils to digest and is a good source of protein. It is very low in fat and provides loads of fiber.