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Monday, 30 May 2016

Moong Dal Bahar (Split Green Gram Lentil Curry)


          Lentils in general are a powerhouse of proteins. Moong dal in particular is low in carbs and aids in weight loss. It is easy to digest and light on the stomach. So here is an easy and a delicious lentil curry that can be enjoyed with jeera rice, pulao, Plain Biryani or any form of Indian bread. 

           The cream added to the end product adds to the flavour and gives a smooth texture to this recipe. Do try this recipe and serve on special occasions. For this,  check for a step by step method with pictures to prepare this delicacy.





  • 1/2 cup split moong dal (green gram), soaked for 30 minutes 
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tomato, chopped
  • 2-3 tbsp. raw mango, chopped
  • 2-3 tbsp. cream
  • coriander leaves, fried onions, fresh red chilies, curry leaves & few drops of cream to garnish (opt)





          Pressure cook the lentil in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat ghee in a pan and temper with cumin seeds. Saute for a few seconds.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown.

          Now add the turmeric powder and salt. Mix well and add the tomatoes and mango pieces. Fry till they are mashed up nicely.

          Add the boiled dal and give it a stir. Simmer for 2-3 minutes. Add the cream and combine everything well. 

          Continue to simmer for another minute and switch off the flame. Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red chilies and few drops of cream.  Enjoy with plain steamed rice, jeera rice, plain biryani or any form of Indian bread.




                          Heat ghee in a pan and temper with cumin seeds. Saute for a few
                          seconds.





                         Add the onion, ginger, garlic, green chilies and curry leaves. Fry
                         on a medium flame till light brown.



                                Now add the turmeric powder and salt. Mix well.




                     Add the tomatoes & mango pieces. Fry till they are mashed up nicely.




                               Add the boiled dal and give it a stir. Simmer for 2-3 minutes. 




                                Add the cream and combine everything well. 



                   Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red 
                   chilies and few drops of cream. Enjoy with plain steamed rice, jeera rice, plain
                   biryani or any form of Indian bread.










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