Moong Dal Mushroom Ki Sabzi

non-veg diabetes Gluten Free | Low GI  | Grain free Low Carb

Serves: 2

Moong Dal Mushroom Ki Sabzi

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Whole Moong Dal ½ Cup <40 Low
Mushrooms 4 pieces, medium sized <10 Negligible
Green Capsicum 1 medium <50 Low
Cumin Seeds ½ Tsp. <10 Negligible
Garlic 3 pods, finely chopped. <20 Very Low
Green Chutney 2 Tbsps. <20 Very Low
Sweet Sour Chilli Sauce 3 Tbsps. <30 Low
Fresh Cream 3 Tbsps. 0 Nil
Fried Onion 2 Tsp. <20 Very Low
Salt (mix of pink and regular salt 1:1) As per taste 0 Nil
Coconut Oil (any non filtered oil) 3 Tbsps. 0 Nil
Coriander Leaves For garnishing <10 Negligible

*Note: All ingredients used should be organic, free from pesticides and Non-GMO

  1. Soak the moong dal overnight. Drain the water and boil the dal in a vessel with salt water. Cook until soft. Once done keep aside.
  2. Chop the mushrooms into bite size pieces and slice the capsicums.
  3. In a pan heat oil. Sauté the chopped garlic and cumin seeds for a few seconds, then add the capsicum and mushrooms continue to sauté for 30 seconds on a low flame.
  4. Now add the soft green moong dal and mix well. Add in the green chutney mix ( if you don’t have any at hand, blend together coriander leaves, green chillies, salt, cumin seeds and water) for a few seconds. Cover and let it cook for 2 minutes on a low flame.
  5. Add the Sweet Sour Chilli Sauce post the 2 minutes followed by fresh cream and mix well. Cook for a few more seconds.
  6. Serve hot garnished with golden fried crunchy onions and coriander leaves. Accompany with sliced onions, tomatoes and cucumber. Enjoy!

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