Moong Dhall

This is moong split without shells. This yellow dal doesn't need to be soaked and are easy to cook and digest. These beans can also be boiled and mashed in soups, stews, and sauces. In India the mung beans are also consumed as a snack. The dried mung beans are soaked in water, then partly dried to a dry matter content of approx. 42% before and then deep-fried in hot oil. The frying time varies between 60 and 90 seconds. The fat content of this snack is around 20%. This snack is traditionally prepared at home and is now also available from industrial producers.

2 comments:

LG said...

Such a lovely blog Vidhya. I have bookmarked it to link back.

gaffer said...

Why is it when I soak the mong dal in water, it turns the water yellow ? Is it natural for this to occur or did they add artificial yellow colouring to the dal ?