Moong Dal Fry (Green Gram Lentil Curry)

 

          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having it with some pickle or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. 

          It is a very common dal made in every household in the Northern parts of Punjab. This delicious Moong Dal Fry is also very popular in restaurants worldwide. So check out the step by step pictorial recipe to prepare this amazing dal fry.

• 1/2 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

            Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk and keep aside. 

            Heat oil in a pan and temper with cumin seeds, dry red chili and asafoetida. Allow it to splutter.

            Then add the onion, ginger, garlic, salt and turmeric powder. Sauté till light brown. 

            Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

            Garnish with lime juice, coriander and mint leaves. Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

      Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it

      a whisk and keep aside. 

        Heat oil in & temper with cumin seeds, dry red chilies & asafoetida. 

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

                  Add boiled dal & green chilies. Simmer for 2-3 minutes. 

                     Garnish with lime juice, coriander and mint leaves.

         Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

Dahi Parwal (Pointed Gourd in Yoghurt Sauce)

          This is a seasonal veggie delight of Dahi Parwal (Pointed Gourd cooked in a yogurt based gravy). It is almost similar to the Bengali style Doi Potol, except the fact that this recipe is absolutely a no onion-no garlic dish. 

          It is also popular in Uttar Pradesh and other North East regions and is cooked in mustard oil for an authentic flavor. Enjoy with steamed rice or Chapatti. So check out the step by step pictorial recipe to prepare my version of this simple delicacy.

• 10-12 parwals / Pointed gourds
• 3 tbsp. mustard oil
• 1-2 bay leaves 
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tbsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 cup yogurt, beaten
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Cut both ends of the parwal and make a slit from both ends crosswise halfway through. 

         Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add the parwals and fry till light golden in colour. Add the ginger paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

          Now add the beaten yoghurt and fry till dry. Add 1 1/2 cups water and simmer, covered on a medium flame till the parwals are soft and the gravy slightly thickens.

          When done, add ghee and garnish with coriander leaves and ginger. Serve as a side dish with either rice or chapattis.

                   Cut both ends of parwal & make a slit from both ends crosswise halfway
                   through. Keep aside. 

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

                                 Add parwals & fry till light golden in colour. 

                    Add ginger paste & all dry spices mixed with 1/4 cup water.  Sauté till 
                    oil separates.

                                 Now add beaten yoghurt & fry till dry. 

                                  Add 1 & 1/2 cups water & cover. 

                                 Simmer till parwals are tender & gravy slightly thickens.

                            

                   Add ghee & garnish with coriander leaves & ginger. Serve as a side dish 
                   with either rice or chapatis.

Moong Dal Fry (Green Gram Lentil Curry)

                  
       
          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having with some pickles or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. It is a very common dal made in every household in the Northern parts of Punjab.

• 1 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 whole red chili
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

          Pressure cook the dal in 2 cups water for 3-4 whistles. When cool, blend well. Keep aside. Heat oil in a pan and temper with cumin seeds, whole red chili and asafoetida.

          After it stops spluttering, add the onion, ginger and garlic and sauté till light brown. Add the boiled dal, green chilies, salt and turmeric powder. 

          Simmer on a low flame for 3-4 minutes. Serve, garnished with lime juice, coriander and mint leaves.