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 inch 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 color. 

          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.

Masoor Dal Tadka (Tempered Red Lentil Curry)

          Masoor Dal (red lentil) being one of my favorite, I decided to make something different this time. So here is my version of dal tadka, which I generally make either with tuvar dal or split moong dal. 

          The end result was simply delicious and I had along with hot steamed rice and with a dash of lime. You can as well have it with any Indian bread too. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup masoor dal (red lentils), soaked in water for 30 minutes
• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. panch phoron / cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. red chili powder
• 1 tbsp. coriander leaves

        
            Heat 1 tbsp. oil and fry the onions till light brown. Add the ginger-garlic paste and sauté for a minute. 

          Then add the tomatoes and all the dry spices.  Sprinkle some water and continue to fry on a medium flame till it is mashed.

         Add the soaked dal and sauté for a minute. Add 1 & 1/2 cups water and pressure cook for 10 minutes on a medium flame after the first whistle.

          Heat the remaining oil and temper with the panch phoron. After it stops spluttering, add the garlic and fry till it changes colour. 

          Switch off the flame and add the red chili powder. Mix well and pour this tempering on the boiled dal. Garnish with coriander leaves and  serve with rice or chapatis.

                                 Heat 1 tbsp. oil & fry the onions till light brown. 

                                 Add ginger-garlic paste & sauté for a minute. 

                                Then add tomatoes & all the dry spices.  

                            Sprinkle some water & fry on a medium flame till it is mashed.

                                Add soaked dal & sauté for a minute. 

                       Add 1 & 1/2 cups water & pressure cook for 10 minutes on a med. flame
                       after the first whistle.

                                 After it is boiled.....

                   Heat remaining oil & temper with panch phoron. Then add garlic & fry till
                   it changes colour. Switch off the flame & add red chili powder. 

                     Mix well & pour this tempering on the boiled dal. Garnish with coriander
                     leaves & serve with rice or chapatis.

Shahi Moong Dal (Split Green Gram Curry - Mughlai Style)

          Lentils have a lot of healthy nutrients as it contains proteins and fibre. A simple dal-chawal is everybody's favourite comfort meal. So do try this super yummy Moong Dal (Split Green Gram Lentil) in a Mughlai style. It has a rich and a creamy texture due to the addition of yoghurt, milk and cream for a smooth delicacy. 

          A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.

 

               A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavor. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.

• 1/2 cup split moong dal (green gram), soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1 inch cinnamon stick
• 2 bay leaves
• 2 tsp. garlic, chopped
• 1 onion, chopped
• 1/4 tsp.  of turmeric powder
• salt to taste
• 2 green chilies, slit
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1/2 cup yoghurt, beaten
• 1/2 cup milk
• 2-3 tbsp. cream
• pinch of saffron 
• coriander leaves 

          Pressure cook the soaked moong dal in 1 & 1/2 cups water for 5-6 whistles.  keep aside.

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

          After it stops spluttering, add half of the garlic, onion and turmeric powder. Sauté till light brown. 

          Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, garam masala powder and some water if required.

          Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Switch off the flame.

          In another pan, heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic. 

          Sauté till light brown. Pour this tempering over the prepared dal. Garnish with coriander leaves and serve with any form of rice or Indian bread

                       Heat oil & temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, 
                       bay leaves & cloves. 

                           Add half garlic, onion & turmeric powder. Sauté till light brown. 

                   Add boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 
                   garam masala powder & some water if required.

                        Simmer on medium flame for 4-5 minutes. Add saffron & mix well. 
                        Switch off the flame.

                  In another pan, heat ghee & temper with remaining cumin seeds. Let it 
                  splutter & then add remaining garlic. Sauté till light brown. 

                       

                     Pour this tempering over the dal. 

                  Garnish with coriander leaves & serve with any form of rice or Indian bread.