Moong Dal Tadka (Split Green Gram Lentil Curry)

 

                  It is a well known fact that Lentils are full of proteins and fibre and is a must-have in many homes. Here I bring to you a very flavorful dal that is very popular in most restaurants. So check out my version of this simple Moong Dal Tadka.

         Tastes awesome with rice and I am sure it is a comfort food for many. I like having it with steamed rice and some pickles and papad to go with it. It tastes heavenly. It can be had with any Indian bread too, along with some onion and a drizzle of some lime juice. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 1/2 cup split moong dal, soaked for 30 minutes, rinse & drain
• 1 onion, chopped
• 1 inch ginger, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 2 green chilies, slit
• 1/4 cup milk
• 1/2 tsp. garam masala powder
• 2 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1 tbsp. garlic, chopped
• 1/4 tsp. asafoetida
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

         Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt and turmeric powder for 5-6 whistles.

          Add kasuri methi, green chilies, garam masala powder and milk. Simmer for 1-2 minutes on a low to medium flame. Keep aside.

         Heat ghee in a pan and temper with cumin seeds, garlic and asafoetida. Sauté till light brown and switch off the flame.

          Then add the Kashmiri red chili powder and give it a stir. Immediately pour this tempering over the cooked dal.
        
          Add lime juice and garnish with coriander leaves. Serve with hot steamed rice or any Indian bread like naan, tandoori roti, paratha or chapatti. 

                      Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt

                      and turmeric powder for 5-6 whistles.

                                  The boiled dal.

                      Add kasuri methi, green chilies, garam masala powder & milk. Simmer 

                       for 1-2 minutes on a low to medium flame. Keep aside.

                        Heat ghee in a pan & temper with cumin seeds, garlic & asafoetida. 

                        Sauté till light brown & switch off the flame. Add the Kashmiri red

                        chili powder & give it a stir. Pour this tempering over the cooked dal.

        

                                 Add lime juice & garnish with coriander leaves. 

                    Serve with hot steamed rice or any Indian bread like naan, tandoori roti, 

                    paratha or chapatti. 

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.

Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Radish - Bengali Style)

 

          This is a great comfort food and a simple everyday dal (lentil curry) prepared in a Bengali home. It is basically moong dal (split green gram) cooked along with radish. Lauki / bottle gourd can also be substituted. 

          Dry roasting the moong dal prior to cooking brings out the true flavour and taste. It is traditionally relished with hot steamed rice and a dash of lime. Not to forget some aloo bhaja (potato fry) or papad to go with it. 

• 1/2 cup moong dal (split Green Gram), dry roasted
• 1 cup radish, cubed
• 1 tbsp. mustard oil to temper
• 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds
• 1-2 bay leaves
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. raw mustard oil / ghee 
• 1 tbsp. coriander leaves 

          Boil the dal and the radish in 1 & 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with bay leaves, panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on a low flame for 2-3 minutes.

          When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.

Moong Dal Fry with Coconut Cream

          A new type of dal that I made today has some coconut cream added to the end product. This simply enhanced the flavour and gave this dal a nice creamy texture. it can be had with either rice or chapattis. So check out the step by step pictorial recipe to prepare this simple and delicious lentil curry.

• 1/2 cup split moong dal, soaked in water for 30 minutes
• 1-2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• pinch of asafoetida
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/4 cup coconut cream
•  coriander leaves to garnish

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

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Allow it to splutter.

          Add the onions and curry leaves and fry till light brown. Add the ginger-garlic paste, tomato paste, red chili powder and turmeric powder mixed with 2 tbsp. water.

          Fry till the oil separates. Now add the boiled dal, 1/4 cup water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Add coconut cream & stir well. Simmer for a minute & add coriander leaves. Serve with rice or chapattis.

           

                   Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                   asafoetida. Then add onions & curry leaves & fry till light brown. 

                    Add ginger-garlic paste, tomato paste, red chili powder & turmeric powder
                    mixed with 2 tbsp. water.

                     Add boiled dal, 1/4 cup water & salt. Bring to a boil & simmer on a low
                     flame for 2-3 minutes.

                  Add coconut cream & stir well. Simmer for a minute & add coriander leaves.
           

                                  Serve with rice or chapattis.

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 flavor and gives a smooth texture to this recipe. Do try this recipe and serve on special occasions. So check out the step by step pictorial recipe 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
• 1/4 cup 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. Sauté 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 & temper with cumin seeds. Sauté for a few seconds.

                    Add onion, ginger, garlic, green chilies & curry leaves. Fry till light brown.

                                Now add turmeric powder & salt. Mix well.

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

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

                                 Add cream & combine everything well. 

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

Mulo Shaag Diye Bhaja Muger Dal (Lentils cooked with Radish Leaves - Bong style)

         This is a traditional Bengali delicacy of roasted Moong Dal which is commonly prepared in almost every Bengali household. It is sometimes combined with any veggie for a wholesome and nutritious meal. 

         Here in this recipe I combined it with radish leaves and few pieces of radish too. I tempered it with whole garam masala and finished it off with some ghee. This gives this dal a very good flavor. It is best relished with steamed rice. The quantity of water needs to be adjusted if having with chapattis. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup moong dal (split green gram), soaked for 30 minutes
• 3-4 bunches mooli saag (radish leaves), chopped finely
• 1 cup radish, chopped
• 2 tbsp. mustard oil
• 2 green cardamoms
• 1" cinnamon stick
• 4 cloves
• 1/2 tsp. kalonji (nigella seeds)
• 1 small onion, chopped
• 1 tsp. ginger, chopped
• 2-3 fresh chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. ghee

          Boil the dal and the chopped radish in 1 cup water for 4-5 whistles. When cool, add salt and turmeric powder and keep aside.

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

         Add the onion, slit chilies and ginger and sauté till light brown. Add the chopped greens and continue to fry on low flame till dry.

          Now add the boiled dal and cumin powder. Add 1/2 cup water if required. Simmer for a minute and when done, add ghee and mix well. Serve hot with steamed rice or chapattis.

                                 Chop leaves & radish. Keep aside.

                                 Boil dal with chopped radish in 1 cup water.

                                 Add salt & turmeric powder to the boiled dal & keep aside.

                            Heat oil & temper with kalonji, cardamoms, cinnamon & cloves.

                                  Add onion, ginger & slit chilies. Sauté till light brown.

                                  Add chopped greens & fry till dry.

                Add boiled dal & cumin powder. Simmer for a minute. Add ghee & mix well.

                        Serve, garnished with coriander leaves, lemon wedges & fresh chilies.