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

 

          Green Moong dal Tadka is very healthy, nutritious and easy to digest. This dal recipe is slightly on the thicker side and is best relished with any type of Indian bread like tandoori roti, naan, paratha or chapatti. Be sure to include some sliced onion and a drizzle of lime juice. It can also be served with steamed rice or jeera rice and accompanied with some pickle and papad. So check out the step by step pictorial recipe to prepare my version of this delectable lentil curry.

        Green Moong Dal 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 yummy in any which way it is had. It is a powerhouse of proteins and nutrients and should be had as frequently as possible. So obviously good for the elderly and during pregnancy.

• 1/2 cup Green Moong Dal 
• 1/4 cup split moong dal
• 2 onions, chopped
• 2 green chilies
• 1" ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. oil
• 1 whole dry red chili
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 2 tbsp. yoghurt
• 1 tsp. kasuri methi, crushed
• 2 tbsp. ghee
• 3 garlic cloves, finely chopped
• 1/4 tsp. asafoetida
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. coriander leaves, chopped
• sliced onion to garnish

         Soak both the lentils overnight or for a minimum of 4 hours. Pressure cook them along with 1 chopped onion, grated ginger, salt, turmeric powder and green chilies in 2 cups water for 5-6 whistles. Mash with the back of the ladle and keep aside.

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

          Add the remaining onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Now add the chopped tomato and sauté till it nicely mashed. Add the boiled dal and simmer on a medium flame for 2 minutes. 

          Then add the yoghurt and kasuri methi. Continue to simmer for a further 2 minutes. Take off the flame and keep aside.

          Heat ghee and temper with the remaining cumin seeds. Sauté for a few seconds and then add the chopped garlic and asafoetida. Sauté till it changes colour. 

          Switch off the flame and add the red chili powder. Give it a stir and immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.

                                Soak both the lentils overnight or for a minimum of 4 hours. 

                       Pressure cook them along with 1 chopped onion, grated ginger, salt, 

                        turmeric powder and green chilies in 2 cups water for 5-6 whistles. 

                                  Mash with the back of the ladle and keep aside.

                      Heat oil in a pan & temper with dry red chili, cinnamon, cardamoms,

                      cloves, bay leaves and 1/2 tsp. cumin seeds. Sauté for a few seconds.

                                  Add the remaining onion and fry till light brown. 

                       Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. 

                       Sauté till the oil separates. 

                                  Add the chopped tomato and sauté till it nicely mashed. 

                              Add the boiled dal & simmer on a medium flame for 2 minutes. 

                           Add yoghurt & kasuri methi. Simmer for 2 minutes. Keep aside.

                        Heat ghee & temper with the remaining cumin seeds. Sauté for a few

                        seconds & add chopped garlic & asafoetida. Sauté till it changes colour. 

                        Switch off the flame and add the red chili powder. Give it a stir.

                                 Immediately pour this tempering over the cooked dal.

                        Serve, garnished with coriander leaves and sliced onion.

Black Rice Vegetable Upma

 

         Upma is traditionally prepared with sooji / semolina. It is a very common breakfast in many South Indian homes / restaurants and can be dished out in a jiffy. Healthy and delicious, it can also be a perfect tiffin recipe and lunch box meal. 

          However, in this recipe, I replaced semolina with Black Rice and it turned out real amazing. So it is a nice change from the usual sooji upma and you can introduce something new to your dear ones. 

          I have garnished the end product with cashew, slices of lime and coriander leaves to make it more appetizing. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, podi, coconut chutney, fried curd chilies or some chips. So check out the step by step pictorial recipe to prepare this amazing one pot comfort meal.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from vegetable upma, you can also prepare Paniyaram, idli, dosa, tikki, uthapam and desserts like kheer and phirni too.

• 1/2 cup Black Rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 onion, chopped
• handful of roasted cashew nuts / peanuts
• 1 cup mixed chopped veggies (beans, carrot, cauliflower)
• 1/4 cup green peas
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

          Wash the black rice well and rinse. Keep aside to dry completely. Dry roast in a pan for 4-5 minutes till it starts popping. 

          Then grind into a slightly coarse powder, just like semolina and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add green chilies, urad dal, curry leaves and ginger. Sauté for a minute.

          Then add the chopped onion and cashew nuts. Sauté till light brown. Now add all the veggies and green peas. Stir fry for 2-3 minutes. 

          Add 2 cups water and salt to taste. Bring it to a boil. Then gently add the ground black rice and keep stirring till it thickens.

          Switch off the flame. Add the ghee and lime juice. Give it a mix and garnish with chopped coriander leaves. Serve this amazing healthy upma with coconut-mint chutney, pickle, podi, fried curd chilies or some chips. 

        Wash the black rice well & rinse. Keep aside to dry completely. 

Dry roast in a pan for 4-5 minutes till it starts popping. 

Grind into a slightly coarse powder, just like semolina & keep aside. 

  Heat oil in a pan & temper with mustard seeds & dry red chili. 

                       After it stops spluttering, add green chilies, urad dal, curry leaves 

                       and ginger. Sauté for a minute.

                               Add the chopped onion & cashew nuts. Sauté till light brown.

 Now add all the veggies & green peas. Stir fry for 2-3 minutes. 

   Add 2 cups water and salt to taste. Bring it to a boil. 

Then gently add the ground black rice & keep stirring till it thickens.

                                 Switch off the flame. Add the ghee and lime juice. 

                                 Give it a mix and garnish with chopped coriander leaves. 

                       Serve this amazing healthy upma with coconut-mint chutney, pickle,

                       podi, fried curd chilies or some chips. 

Mourola Mach diye Paat Shaag er jhol (Jute Leaves Curry with Small River Water Fish - Bong style)

 

          This is a traditional Bengali recipe where jute leaves or Paat Shaag in the local lingo is cooked with small river water fish called Mola Carplet or Mourola Maach. It is a very simple and an easy recipe with very few ingredients. This dish is considered to be a summer recipe as it is light for the stomach and so comforting. 

          Mourola Mach diye Paat Shaag er jhol  is purely a homemade one as it is not found in any restaurant. So if you happen to come across this type of greens, go ahead and prepare this amazing dish and enjoy with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional recipe.

• 1-2 bunches of Paat Shaag
• 200 gms. mourola maach
• 2 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili
• 4-5 garlic cloves, chopped
• 1 onion, chopped

          Wash, rinse and drain the paat shaag. Then chop it finely and keep aside. 

          Clean the mourola maach well. Wash, drain and keep aside.

          Bring 2 cups water, turmeric powder and salt to a boil. 

          Add the chopped Paat Shaag and green chilies. 

          Simmer for 8-10 minutes on a low flame till the greens are tender. Keep aside. 

          Heat oil in a pan and fry the fish with a pinch of turmeric powder and salt till crisp. Keep aside. 

          Temper the same oil with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the chopped garlic and sauté till it changes colour. 

          Add the chopped onion and fry till light brown.

          Add the cooked greens and the fried fish. Mix everything well and simmer for 1-2 minutes.

          Switch off the flame and drizzle a tsp. of raw mustard oil to enhance the flavour. 

          Serve this amazing curry with hot steamed rice for a great comfort meal.

                    Wash, rinse & drain the paat shaag. Then chop it finely & keep aside. 

                                  Bring 2 cups water, turmeric powder and salt to a boil. 

                                  Add the chopped Paat Shaag and green chilies. 

                         Simmer for 8-10 min. on low flame till the greens are tender. Keep aside. 

                       Heat oil & fry the fish with a pinch of turmeric powder & salt till crisp.

                                 Keep aside. 

                     Temper the same oil with dry red chili & nigella seeds. Sauté for a few sec.

                                Now add the chopped garlic and sauté till it changes colour. 

                                  Add the chopped onion and fry till light brown.

                      Add the cooked greens & the fried fish. Mix well & simmer for 1-2 min.

                                  Switch off the flame & drizzle a tsp. of raw mustard oil.

                       Serve this amazing curry with hot steamed rice for a great comfort meal.