Name: Mung Daal with Dill Leaves Recipe | Show Me The Curry Vegetarian Dish
Uploaded: 2020-04-15T18:11:26.000Z
Duration: 4 min 21 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today we're making move L with Gillies.

It's a bell with you, but it's just amazing fresh little flavor that comes out of a normal woman belt.

You can buy it at any grocery store, and actually, they have little bigger stems.

And what we do is we remove the pinkish stems and we got the leaves over here, so we washed it, and now we're gonna just chop it fine.

And this is about a handful, so kind of this much.

And really, honestly, it's a very forgiving recipe, so you can put a little You can put lots if you like the dill flavor, but lots you can put a whole bunch of you can double it up.

But I think this is, like, perfect for us.

Um, so I'm just gonna go ahead and jump this fine.

So right here we have one cup of mondo, and what we've done is we've already washed it and drained out all the water, and it's ready to go And once the deal is ready to go over the checklist on medium heat, you got one tablespoon of oil heating up and you're gonna add in half a teaspoon of cumin seeds.

Allow it to sizzle 1 80 Spoon off a separate our king 18 teaspoon off holly or turmeric powder one beautiful spring off Carepa.

Tha work relieves one tablespoon of chopped garlic and green chilies, finely chopped to taste, and we're gonna give that about a 32nd head start and then we're gonna add in the wash adult and four cups of water and the finally chop the leaves salt to taste and mix.

And we're gonna let this cook until Belle gets tender should take about 15 to 20 minutes.

So a Mongol has been cooking for about 10 minutes, and you'll notice a lot of foam that comes up while it's cooking.

It will eventually disappear, so it's been about 22 minutes, and this is what our doll looks like.

Of course, we've been storing it in between, and, uh, if you want to eat it right away, this is perfect perfect consistency.

It suggests you had a little bit more water and let it come to a boil.

They're a Mongol with our Gillies is ready and it looks fabulous.

There's just a hint of flavor of the deal, but it's called that you need and, you know, just just a little bit.

There's such a strong flavour that even just a little bit it completely.

The yellow and the green combination but specks of Gina or cumin seeds?

There's more that garnish with some life, of course, optional.

Yes, yeah, you know it makes them the usual.

Mundell just gives it a different way, which is fantastic.

We have a set of bells that we make on a regular basis and then every day the same.

She's the one who introduced me to this, uh, deal about, and I just love it.

 So thanks so much for us and join us again on another show me the curry dot com adding a pinch of spice to your life. 