Lemony Masoor & Moong Dal (Red Lentil & Split Green Gram Lentil Fry - Bong Style)

 

            This is my take on the traditional Bong style Masoor Dal recipe, but with a twist. I combined it with moong dal and added few kaffir lime leaves for a lemony flavor. I gave a tempering of dry red chili, bay leaf, panch phoron and ginger in mustard oil for an authentic touch. 

           Serve it with hot steamed rice and some aloo bhaja (potato fry) as an accompaniment. A dash of lime will do wonders to this dal. It can also be served with chapattis. In that case, keep the consistency slightly thick. This recipe is nutritious as it contains lot of proteins and there is minimum use of spices. So check out the step by step pictorial recipe to prepare this comfort dish.

  

• 1/4 cup masoor dal (red lentil)
• 1/4 cup moong dal (split green gram), dry roasted
• 1-2 tbsp. mustard oil
• 1 bay leaf
• 1 dry red chili, broken
• 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 5-6 kafir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped (opt)

          Pressure cook the masoor, dal, moong dal and the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves and give it a whisk. Keep aside. 

          Heat mustard oil in a pan. Temper with dry red chili. bay leaf and panch phoron. 

          After it stops spluttering, add the ginger and stir fry till light brown. 

          Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

         Bring it to a boil and then simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and garnish with chopped coriander leaves (opt).

          Serve with either hot steamed rice or as a side dish with Chapatti.  

Pressure cook the masoor, dal, moong dal & the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves & give it a whisk. Keep aside. 

Heat mustard oil in a pan. Temper with dry red chili. bay leaf & panch phoron. 

            After it stops spluttering, add the ginger & stir fry till light brown. 

Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

Bring it to a boil & then simmer for 4-5 minutes on a low flame. When done, switch off the flame & garnish with chopped coriander leaves (opt).

 Serve with either hot steamed rice or as a side dish with Chapatti.  

Bhaja Muger Dal (Roasted Moong Dal / Green Gram Lentil - Bengali Style)

 

           This is a typical Bengali homemade style moong dal (Green gram lentil) recipe that is relished with hot steamed rice. It is a very popular dal recipe among most Bengalis. You can relish it with a dash of lime and some aloo bhaja (fried potatoes) as an accompaniment. Dry roasting the dal brings out the nutty flavor.

       This is a 'no onion & no garlic' dish. I gave a tempering of bay leaves, dry red chilies, cumin seeds and whole garam masala. Cumin seeds can also be replaced with panch phoron too. Some ghee is added to the end product for a more intense flavor. So check out the step by step pictorial recipe to prepare this great comfort food.

• 1/2 cup split moong dal (Green Gram)
• 2 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chilies
• 1 inch cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped 

            Dry roast the moong dal till light brown in color. Soak in water for 30 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well and keep aside.

            Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

            Now add the ginger and continue to fry for a minute more. Add the boiled dal, salt, turmeric powder and green chilies. Adjust water according to the consistency required.

            Simmer on a low flame for 2-3 minutes. When done, add the ghee and coriander leaves. Give it a stir and serve with hot steamed rice.

                      Dry roast the moong dal till light brown in color.

                        Soak in water for 30 minutes. 

Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well & keep aside.

     Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

               Add the ginger & continue to fry for a minute more. 

     Add the boiled dal, salt, turmeric powder & green chilies. Adjust water according to the consistency required. Simmer on a low flame for 2-3 minutes. 

                 When done, add the ghee & coriander leaves. 

                    Serve with hot steamed rice.

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. 

Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hour
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• 1 tbsp. Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion 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. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

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

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.