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    You are in: Home / Recipes / Moong Dal With Millet Recipe
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    Moong Dal With Millet

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Mia in Germany's Note:

    I wanted something with pulses and millet for breakfast, so put together several different recipes for upma and moong dal and developed this one. You can either add some fresh baby spinach or chopped chard or whatever vegetable you like. It's also good to use up leftover vegetables.

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    Serves: 1



    Units: US | Metric



    1. 1
      In a medium pan heat palm oil (can substitute coconut oil or olive oil), then add mustard seeds and cover. ATTENTION: The seeds splutter and might pop into your face, so make sure you cover the pan and wait until the spluttering stops.
    2. 2
      Add ginger, curry leaves, cumin seeds and moong dal, stir fry for about two minutes, then add the tomato paste, tumeric and salt.
    3. 3
      Reduce heat, stir well for some seconds, then pour in boiling water, cover again and let simmer for about 10 minutes.
    4. 4
      Add millet, stir, cover again and let simmer for another 30 minutes.
    5. 5
      After 15 minutes have a look if the water is absorbed. If It's absorbed, add some more boiling water.
    6. 6
      After 30 minutes the liquid should be absorbed.
    7. 7
      Stir in vegetables, heat through and season with pepper to taste.

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    Nutritional Facts for Moong Dal With Millet

    Serving Size: 1 (362 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 269.0
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 3.6 g
    Cholesterol 0.0 mg
    Sodium 2439.7 mg
    Total Carbohydrate 36.9 g
    Dietary Fiber 11.2 g
    Sugars 1.4 g
    Protein 11.0 g

    The following items or measurements are not included:

    curry leaves


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