4 Serves
106 Mins
Rinse the moong dal thoroughly and soak in water for 20 minutes. Meanwhile, peel and dice the onions and garlic using a chef's knife on a cutting board.
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Vitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
160 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
463 mg / 1,250 mgPotassium
660 mg / 4,700 mgSodium
2774 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a large pot, bring water to a boil and cook the moong dal with a pinch of salt until soft and creamy. Use a ladle to skim any foam from the surface.
In a separate frying pan, heat the cooking oil over medium heat. Add the onions and garlic, sautéing until golden brown, then stir in the spices and cook for another minute.
Add the vegetable curry ingredients to the frying pan and cook until tender. Season with salt and black pepper to taste.
Prepare the rice in a rice cooker or pot until fluffy. Serve the hot dal and vegetable curry alongside the steamed rice.
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Omani
Turkish