ÌÇÐÄVlogÆƽâ°æ

Submitted by: Ami Patel
Portion size: 1 cup
Recipe yields: 8 servings

Why they submitted this recipe: There are many Indians and vegetarians that attend CU ÌÇÐÄVlogÆƽâ°æ, but not many options are available except salads and sandwiches. There are not many options with protein. I'd like them to all have more protein options and also to have taste of home.

Ingredients

• 2 cups green whole mung (moong)dhal
• 1-2 chopped serrano chilis (finely chopped in food processor)
• 2 cloves garlic (finely chopped in food processor)
• 1 tsp salt
• 1 tbs lemon juice
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 2 tbs oil
• Optional: diced tomatoes, diced onions or both ghee yogurt cilantro

Directions

1. Wash thrice and soak the moong beans overnight if cooking on the stove, otherwise, wash thrice and pressure cook until soft and tender with 2 cups of water in an instant pot for 15 mins with pressure or in a pressure cooker for 3 whistles.
2. Add salt, black pepper and lemon juice and mix. Add yogurt now if you choose that option.
3. Heat oil. Add serrano chilies, garlic and if using tomatoes and/or onions, add now. Let sizzle and then pour onto the mung beans.
4. Top with cilantro.
5. Serve warm with roti, naan or basmati rice.

Notes

Vegan? Yes
Vegetarian? Yes
Contains pork? No
Contains alcohol? No