Tata Sampann Split Moong Dal 500g , Unpolished
Tata Sampann
Details
Most Indians associate comfort food with easy-to-cook homemade meals, particularly dal, which is the most convenient and quick to prepare. Moong dal is a high source of protein and is a staple in the Indian diet. Tata Sampann Moong Dal is a staple in every household since it is unpolished, meaning it isn't subjected to any artificial polishing with water, oil, or leather, preserving its goodness and wholesomeness. Tata Sampann Moong dal grains are homogeneous and of excellent quality according to a 5-step procedure that assures an all-natural, authentic flavour. So, if you're in the mood for something quick and easy to prepare, delve into the delectable flavour of Tata Sampann pulses and enjoy a delightful supper!
| Brand | Tata Sampann |
|---|---|
| Features and Benifits |
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| Ingredients | Moong Dal Dhuli |
| Instructions | Moong Dal Khichdi: In a large saucepan, melt butter or oil over moderate heat. Add cloves, peppercorns, black pepper powder and bay leaf. Then add onion and fry, stirring occasionally for 4 minutes or until the onion is soft and translucent, but not brown. Add rice, moong dal, salt and turmeric powder. Stir and toss the mixture gently. Reduce heat to moderate and stir gently for a minute. Pour in boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15-20 minutes or until the rice and moong dal are cooked tender and all the water has been absorbed. Serve at once. Garnish with 1 tsp. of ghee and some fresh coriander leaves. |
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Brand
Tata SampannFeatures and Benifits
Ingredients
Moong Dal DhuliInstructions
Moong Dal Khichdi: In a large saucepan, melt butter or oil over moderate heat. Add cloves, peppercorns, black pepper powder and bay leaf. Then add onion and fry, stirring occasionally for 4 minutes or until the onion is soft and translucent, but not brown. Add rice, moong dal, salt and turmeric powder. Stir and toss the mixture gently. Reduce heat to moderate and stir gently for a minute. Pour in boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15-20 minutes or until the rice and moong dal are cooked tender and all the water has been absorbed. Serve at once. Garnish with 1 tsp. of ghee and some fresh coriander leaves.Customer Reviews