Jain style moong dal is a simple, nutritious and delicious dish that follows Jain dietary principles and avoids onions, garlic and root vegetables. Made from yellow split mung beans and aromatic spices like cumin, turmeric and ginger, it is easy to digest and has numerous health benefits.

This dish is a comforting, sattvic meal perfect for those looking for a lighter and healthier alternative. Jain style moong dal provides a delicious plant-based source of protein while staying true to the values ​​of non-violence and food purity.

Jain Style Moong Dal 

Jain cuisine reflects the philosophical principles of Jainism that emphasize non-violence (ahimsa), truth (satya) and non-attachment (aparigraha). Jain cuisine therefore follows strict dietary rules that do not harm any living creature.

Special care is taken to avoid eating root vegetables (potatoes, onions, garlic, carrots, etc.) as they can destroy soil life. Jain cuisine is also primarily vegetarian and avoids ingredients such as fermented foods and alcohol.

Among the many dishes in Jain cuisine, moong dal (yellow split mung beans) stands out as a staple. It is simple, nutritious, and easy to digest, making it perfect for daily meals. It is prepared without onions, garlic, or root vegetables, adhering to the Jain dietary guidelines.

Moong dal itself is rich in plant-based protein, dietary fibre and essential nutrients, and  is flavoured with aromatic spices such as cumin, turmeric and ginger, which not only add flavour to the dish but also provide numerous health benefits. 

source: Archana’s kitchen

 Jain-style moong dal is  light and comforting, perfect for those who prefer clean, sattvic (pure) food. Often served with rice or chapatis, it is a versatile dish in Jain households.

By following the principles of non-violence and by carefully preparing the food, Jain-style moong dal provides a delicious and healthy meal that is nourished both mentally and physically. Jain cooking is based on the principle of emphasising non-violence (ahimsa), which means not causing harm to any living being.

For example, Jains avoid eating root vegetables (potatoes, onions, garlic, carrots, etc.) because harvesting them requires uprooting the plants, which can kill small organisms in the soil. The Jain diet also avoids fermented foods, alcohol, and eggs. 

Moong dal (yellow mung bean) is a common legume  in Jain cuisine due to its high protein, digestibility, and mild flavor. Moong dal is usually made without onions, garlic, or root vegetables, making it suitable for Jain dietary restrictions. 

Here we will take a closer look at the main ingredients, preparation method, and variations in making Jain-style moong dal.

Key ingredients and their meanings

Moong Dal (yellow mung bean): 

Nutritional value: Moong dal is  rich in protein, fiber and various vitamins and minerals. It is considered easy to digest and hence popular  in both Ayurvedic and Jain cuisine. Use in cooking: Moong dal takes less time to cook compared to other pulses and its mild flavour pairs well with a variety of spices. 

Ghee or Oil: 

Ghee: Ghee is considered to be purer and is often used in Jain cooking as it is considered a sattvic food that promotes purity and mental clarity.  Oil: For a vegan version, you can use any neutral oil such as sunflower oil or olive oil. 

Cumin Seeds (Jeera): 

Function: Cumin adds an earthy flavour and aids digestion. It is often used as a base for  many Indian cuisine condiments (tadkas), including moong dal.  Health Benefits: Cumin is known to aid digestion and aid in detoxification. 

Turmeric Powder (Haldi): 

Function: Turmeric adds a warm, slightly bitter flavour and gives the dal a golden colour. Health Benefits: It is a powerful anti-inflammatory and antioxidant, known to support overall health. 

Green Chillies: 

Function: Adds heat to dishes. In Jain cooking, green chillies are optional depending on the spiciness you prefer. Health Benefits: Rich in vitamins A and C, it boosts metabolism. 

Asafoetida (Hing): 

Function: An important ingredient in Indian cooking, hing gives dal a spicy, umami flavour. Health Benefits: It is said to aid digestion and prevent flatulence, especially when consumed with pulses such as moong dal. 

Salt: 

Function: Improves the overall taste of the dal. 

Lemon juice (optional): 

Function: A dash of lemon juice adds a refreshing sourness that balances the earthy taste of the dal. It also contains Vitamin C and aids in the absorption of iron from the dal. 

Fresh coriander leaves: 

Function: Garnish with fresh coriander to add vibrant colour and a refreshing taste. It also contains trace amounts of vitamins and antioxidants.

Soak the moong dal (optional) 

Although not necessary, you can also soak the moong dal for 15-30 minutes before cooking. Soaking reduces the cooking time and makes the dal even more digestible. If you are in a hurry, you can skip the soaking step.

How to make moong dal: 

Pressure cooker method: 

Add washed moong dal and water to a pressure cooker.  Cook for  2-3 times depending on the pot and desired consistency. Allow the pressure to release naturally,  open the lid and check the consistency of the dal.

Stove method: 

If you don’t have a pressure cooker, you can also boil the dal in a pot of water.  Cook the dal over medium heat for about 20-25 minutes, stirring occasionally, adding more water if necessary to prevent it from burning or sticking to the bottom.

Tempering (Tadka):

Tempering is a key a part of Indian cooking, wherein spices are sautéed in warm oil or ghee to launch their critical oils and flavors.

In a small pan, warmness ghee or oil and upload cumin seeds. When they begin to splutter, upload the slit inexperienced chilies and grated ginger.

After sautéing for a minute, upload the turmeric and asafoetida, and quick stir to keep away from burning.

Pour this tempering over the cooked dal and stir to incorporate.

Simmering the Dal:

Allow the dal to simmer on low warmness for some other 5-10 mins in order that the flavors meld together. Stir occasionally.

You can regulate the consistency via way of means of including greater water relying on whether or not you need the dal to be thicker or greater soup-like.

Finishing Touches:

Add salt to flavor and a squeeze of sparkling lemon juice (optional).

Garnish with sparkling coriander leaves to feature colour and freshness.

Variations of Jain-Style Moong Dal:

Moong Dal with Vegetables:

You can upload Jain-pleasant greens like bottle gourd (lauki), zucchini, or spinach. Just make certain that the greens aren’t root-primarily based totally.

Chop the greens finely and upload them at the side of the dal whilst cooking.

Spicy Moong Dal:

If you experience spicier meals, you may boom the range of inexperienced chilies or maybe upload a pinch of purple chili powder (whilst nonetheless preserving it in step with Jain cooking concepts).

Source: NDTV food

Moong Dal Soup:

For a lighter variation, upload greater water and decrease the spices to make a flavorful soup this is fresh and nourishing.

Moong Dal Khichdi:

Another not unusualplace Jain dish is moong dal khichdi, wherein moong dal is cooked with rice and minimum spices. It`s a comforting, one-pot meal.

Health Benefits of Moong Dal:

High in Protein: Moong dal is a top notch plant-primarily based totally protein source, making it an outstanding choice for vegetarians and vegans.

Digestive Aid: Moong dal is straightforward to digest and enables enhance digestion, particularly while blended with ginger and cumin.

Heart Health: It is low in fats and excessive in fiber, assisting to alter levels of cholesterol and preserve a wholesome heart.

Detoxifying: The spices utilized in moong dal, which include cumin and turmeric, have detoxifying properties, helping the frame in casting off toxins.

Jain Cuisine and Its Principles:

Jain meals is deeply rooted withinside the concepts of Ahimsa (non-violence), Satya (truth), and Aparigraha (non-attachment). These nutritional regulations aren’t pretty much meals however additionally mirror a bigger life-style philosophy that emphasizes kindness to all residing beings.

No root greens: Root greens are prevented due to the fact uprooting them can damage or kill organisms withinside the soil. Commonly prevented elements are onions, garlic, potatoes, carrots, and radishes.

Sattvic meals: Jain delicacies is taken into consideration sattvic, which means the meals is light, pure, and complements religious growth. It avoids fermented ingredients, alcohol, and robust spices that could initiate robust feelings or desires.

Seasonal elements: Jains regularly emphasize consuming ingredients which might be in season to preserve stability with nature.

FAQs

1.short note on moong dal

Jain cuisine reflects the philosophical principles of Jainism that emphasize non-violence (ahimsa), truth (satya) and non-attachment (aparigraha). Jain cuisine therefore follows strict dietary rules that do not harm any living creature.

Special care is taken to avoid eating root vegetables (potatoes, onions, garlic, carrots, etc.) as they can destroy soil life. Jain cuisine is also primarily vegetarian and avoids ingredients such as fermented foods and alcohol. Among the many dishes in Jain cuisine, moong dal (yellow split mung beans) stands out as a staple.

It is simple, nutritious, and easy to digest, making it perfect for daily meals. It is prepared without onions, garlic, or root vegetables, adhering to the Jain dietary guidelines.

2.short note on Health Benefits of Moong Dal

High in Protein: Moong dal is a top notch plant-primarily based totally protein source, making it an outstanding choice for vegetarians and vegans. Digestive Aid: Moong dal is straightforward to digest and enables enhance digestion, particularly while blended with ginger and cumin.

Heart Health: It is low in fats and excessive in fiber, assisting to alter levels of cholesterol and preserve a wholesome heart. Detoxifying: The spices utilized in moong dal, which include cumin and turmeric, have detoxifying properties, helping the frame in casting off toxins.

3.short note on Tempering 

Tempering is a key a part of Indian cooking, wherein spices are sautéed in warm oil or ghee to launch their critical oils and flavors. In a small pan, warmness ghee or oil and upload cumin seeds.

When they begin to splutter, upload the slit inexperienced chilies and grated ginger. After sautéing for a minute, upload the turmeric and asafoetida, and quick stir to keep away from burning. Pour this tempering over the cooked dal and stir to incorporate.

4.short note on Simmering the Dal

Allow the dal to simmer on low warmness for some other 5-10 mins in order that the flavors meld together. Stir occasionally. You can regulate the consistency via way of means of including greater water relying on whether or not you need the dal to be thicker or greater soup-like.

5.short note on Finishing Touches

Add salt to flavor and a squeeze of sparkling lemon juice (optional). Garnish with sparkling coriander leaves to feature colour and freshness.

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