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RECIPES
| Calories | 108,5 Kcal |
| Fat | 2,0 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 17,8 g |
| of which sugar | 1,9 g |
| Proteins | 4,6 g |
| Salt | 0 g |
| Calories | 108,5 Kcal |
| Fat | 2,0 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 17,8 g |
| of which sugar | 1,9 g |
| Proteins | 4,6 g |
| Salt | 0 g |
Put rice, water and a pinch of salt in a pot. Slice garlic. In a pot, combine onion, tomato, ginger, turmeric, moong dal and water (x4 the volume of moong dal). In another pot, heat ghee and sauté the cumin seeds for a moment. If the moong dal gets dry during the cooking process, just add some more water. paso 6 Put rice, water and a pinch of salt in a pot. Slice garlic. In a pot, combine onion, tomato, ginger, turmeric, moong dal and water (x4 the volume of moong dal). In another pot, heat ghee and sauté the cumin seeds for a moment. If the moong dal gets dry during the cooking process, just add some more water. paso 6Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
Mise en place:
Cut onion into julienne.
Chop ginger and tomato.
Cut pepper in half (lengthwise) and remove the seeds. 
The Moong dal:
Bring to a boil and let it boil (covered) until the moong dal is soft, 30-40 min approx. 
The tempering:
Add garlic and pepper. Fry a few seconds. Turn off the heat. Garlic should not turn brown.
Add garam masala. Give it a stir and incorporate into the moong dal while its cooking.
It is important that the spices do not burn. 
The finishing touch:
When it’s done, season with salt and pepper.
Serve with basmati rice. 
paso 6
Cooking
step by stepThe rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
Mise en place:
Cut onion into julienne.
Chop ginger and tomato.
Cut pepper in half (lengthwise) and remove the seeds. The Moong dal:
Bring to a boil and let it boil (covered) until the moong dal is soft, 30-40 min approx. The tempering:
Add garlic and pepper. Fry a few seconds. Turn off the heat. Garlic should not turn brown.
Add garam masala. Give it a stir and incorporate into the moong dal while its cooking.
It is important that the spices do not burn. The finishing touch:
When it’s done, season with salt and pepper.
Serve with basmati rice. paso 6
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