NAMASTE!

DR.AATHIRA THANKACHAN

Ayurveda Doctor
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook the Moong Dhal. It is a delicious recipe with lot of health benefits. Dhal regulates the blood sugar level because it contains dietary fibbers. It is rich source of the nutritions and boosts energy. It helps in losing extra weight from the body. Dhal is rich in folate and potassium, which makes it a great choice for heart to manage blood pressure and cholesterol. In ayurveda it pacifies kapha dosha and pitta dosha. It is best to consume during day time with rice or rotti for good digestion.
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook the Moong Dhal. It is a delicious recipe with lot of health benefits. Dhal regulates the blood sugar level because it contains dietary fibbers. It is rich source of the nutritions and boosts energy. It helps in losing extra weight from the body. Dhal is rich in folate and potassium, which makes it a great choice for heart to manage blood pressure and cholesterol. In ayurveda it pacifies kapha dosha and pitta dosha. It is best to consume during day time with rice or rotti for good digestion.

Dhal contains dietary fibbers, it regulates the blood sugar level. It is rich source of the nutritions and boosts energy. It helps in losing extra weight, manage blood pressure and cholesterol.

INGREDIENCES FOR 1 PORTION
  • 50 grams Moong Dhal (Cheruparippu) 
  • 1 onion, chopped
  • 1 small piece of ginger, chopped
  • 1 green chilli, cut into 3 small pieces 
  • 1 table spoon/15 ml oil
  • 1 tea spoon cumin seeds
  • ½ teaspoon turmeric powder 
  • ½ teaspoon coriander powder 
  • fresh coriander leaves, chopped
  • salt to taste
  • ½ cup of hot water 
METHOD
  • Place the rinsed Moong Dhal (Cheruparippu) lenses in a large saucepan, add enough water to cover it. Turn the heat to medium and allow the lentils to cook for 10 minutes. Once the lentils are cooked, drain off any excess water that is on top, but let enough water to moisture them. and let it rest.
  • Meanwhile, heat the oil in a medium saucepan set over medium heat. Add the cumin seeds and cook gently until fragrant.
  • Add the onion, green chili pepper and ginger. Cook until the onion turns translucent.
  • Seasons it with the spices. Add turmeric, coriander and cumin powder.
  • Pour the cooked lentils into the saucepan and stir it well. Add hot water, if sauce is too thick, salt and chopped coriander leaves. 
  • Serve hot garnished with fresh coriander leaves.

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