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Sunday, 23 August 2015

Whole Moong Dal Tadka (Whole Green Gram Curry - North Indian Style)


          Whole Green Moong dal is very healthy, nutritious and easy to digest. It can be prepared as a curry, khichdi (porridge) or as a soup. It can also be soaked and sprouted to be used in salads or chaats. It simply tastes delicious in any which way it is had. It is a power house of proteins and nutrients and should be had as frequently as possible. 

          This dal recipe is slightly on the thicker side and is best had with any Indian bread. Be sure to include some sliced onion, green chilies and a drizzle of lime juice. It can also be had with rice along with some pickle and papad as accompaniment. So Please check for a step by step method with pictures to prepare it.





  • 1/2 cup whole Moong Dal (Green Gram Lentil), soaked for 5-6 hours
  • 1/4 cup split moong dal, soaked for 2 hours
  • 1-2 green chilies, chopped
  • 1" ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 2 onions, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tbsp. yoghurt
  • 1 tsp. ghee
  • 2-3 garlic cloves, finely chopped
  • pinch of paprika
  • 1 tbsp. coriander leaves, chopped
  • few onion slices to garnish (opt)




          Pressure cook both the dals along with 1 chopped onion, ginger and green chilies in 2 cups water for 10 minutes on a low flame after 2 whistles. Add salt and turmeric powder and give it a whisk. Keep aside.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Saute for a few seconds.

          Add the remaining onion and fry till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water.

          Fry till oil separates. Add the boiled dal and simmer on a medium flame for 2 minutes. Then add the yoghurt and continue to simmer for a further 2-3 minutes. Take off the flame.

          Heat ghee and temper with the remaining cumin seeds. After it stops spluttering, add the chopped garlic and fry further till it changes colour. 

          Switch off the flame and add a pinch of paprika. Immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.





                               Soak 1/2 cup whole moong dal & 1/4 cup split moong dal.




                           Boil both the dals, 1 onion, ginger and green chilies in 2 cups water.



                               The boiled dal.....



                               Add salt and turmeric powder And give it a whisk.




                   Heat oil. Temper with cumin seeds, bay leaves, cinnamon, cardamoms & cloves.




                                Add the onion and saute till light brown.




                  Add ginger-garlic paste, tomato paste, coriander-cumin powder, red chili 
                   powder & garam masala powder mixed with little water.



                        Saute till oil separates and then add the boiled dal. Simmer for 2 min.





                               Then add the yoghurt and simmer further for 2-3 minutes.



                  Heat ghee and temper with cumin seeds, garlic & paprika. Pour this over the
                  dal and serve, garnished with coriander leaves & onion.
                       










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