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Friday 29 May 2015

Moong Dal With Green Peas (Split Green Gram & Green Peas Curry - Bong Style)

         This is my version of Moong Dal cooked in Bengali style. In this recipe I combined it with some green peas to impart a different flavour and taste. I made it semi dry to be had with chapattis. You can adjust the water accordingly if having with steamed rice.

          The dal (lentil) is first dry roasted and then boiled. I gave a tempering of Panch Phoron (five spices) and whole garam masala and finished it off with coriander leaves and ghee. So check out the step by step pictorial recipe to prepare it.

  • 1/2 cup moong dal (split green gram), dry roasted
  • 1/2 cup frozen green peas
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, chopped
  • 1" ginger, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 green chilies, slit
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. ghee
  • coriander leaves to garnish (opt)
  • sliced onion to garnish (opt)

          Pressure cook the moong dal in 1 cup water for 4-5 whistles. Add salt and turmeric powder and keep aside. 

         Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and panch phoron.

          Sauté till it stops spluttering. Add the onion and ginger and fry on low flame till light brown. Add the green peas and green chilies. Sauté for a minute.

         Add the boiled dal and simmer on low flame for 2-3 minutes. Add water if necessary. Add the coriander leaves and ghee and give it a mix. Serve, garnished with coriander leaves and sliced onion.

                                 Dry roast moong dal till light brown.

                                  Pressure cook & add salt & turmeric powder. Keep aside.

                           Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves                                                         panch phoron.

                                 Add onion & ginger. Sauté till light brown.

                                 Add green peas & slit green chilies and sauté.

                 Add boiled dal & simmer for 2-3 minutes. Add coriander leaves & ghee
                 and give it a mix.

                                Serve, garnished with coriander leaves & sliced onion.


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