Keema Whole Moong Dal Curry (Mutton Mince cooked with Whole Green Gram)

          Ever tried mutton keema with whole green gram / moong dal? Well this is an awesome combination. The end result was a real yummy side dish. Tried it for the first time and I must confess that it turned out very delicious. It is a very easy recipe and can be served with any kind of rice preparation or Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it. 

• 1/2 cup whole moong dal (green gram), soaked overnight
• 250 gms. mutton mince, washed & drained
• 2-3 tbsp. oil
• 1-2 onions, chopped
• 1-2 tsp. ginger-garlic paste
• 1 tomato, pureed
• 1 tsp. tomato paste (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tbsp. ghee
• 1 tsp. kasuri methi (dry fenugreek leaves, crushed)
• 1 tsp. coriander leaves to garnish
• few onion slices to garnish

          Pressure cook the moong dal in 2 cups water for 5-6 whistles. Mash it slightly and keep aside. 

          Mix the ginger-garlic paste, tomato paste and all the dry spices with a little water and keep aside.

           Heat oil in a pan and sauté the onions till light brown. Now add the spice paste and sauté till the oil separates.

          Add the tomato puree and simmer for a minute. Now time to add the mince. Mix well and cook on a low flame till dry. 

          Add 1 &1/2 cups water. (Adjust according to the consistency required). Simmer till done.

           Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes. Switch off the flame and add the kasuri methi and ghee. 

           Serve, garnished with coriander leaves and sliced onion.

                                  Heat oil in a pan and sauté the onions till light brown. 

                                  Now add the spice paste and sauté till the oil separates.

                                  Add the tomato puree and simmer for a minute. 

                               Now add mince. Mix well and cook on a low flame till dry. 

                                 Add 1 & 1/2 cups water. Simmer till done.

                         Add cooked dal & bring to a boil. Cover & simmer for 1-2 minutes.

                                  Switch off the flame & add the kasuri methi and ghee. 

                                 Serve, garnished with coriander leaves and sliced onion.

Bajra Khichdi (Pearl Millet Porridge)

          Khichdi is a great comfort food. It is generally prepared as a quick one-pot meal. Here in this recipe I have replaced rice with bajra (pearl millet) and have used whole moong dal (green gram lentil) to come up with this healthy food. 

          Please note that this is a pure satvik food. I have not added any onion or garlic. It can be relished as a brunch / lunch or dinner along with pickles, papad or yoghurt. So check out the step by step pictorial recipe to prepare it.

• 1 cup Bajra (Pearl Millet), dry roasted & soaked overnight
• 1/2 cup Sabut Moong Dal (Whole Green Gram Lentil), soaked overnight
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 green chilies, chopped
• 1 tsp. grated ginger
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• salt to taste
• 4-5 cups lukewarm water
• 1 tsp. ghee to garnish
• 1 tsp. chopped coriander leaves, to garnish

          Coarsely grind the soaked bajra and moong dal. Keep aside. Heat ghee in a pressure cooker and temper with cumin seeds, asafoetida, green chilies and ginger. Sauté for a few seconds.

          Add all the dry spices and mix well. Now add the ground bajra and moong dal. Mix to combine well and stir fry for 1-2 minutes. 

           Add 4-5 cups water and pressure cook for 5-7 minutes on a low flame after the first whistle. 

           Transfer to a serving dish and garnish with ghee and coriander leaves. Relish with some roasted papad and pickle for a healthy one- pot meal.

                                 Coarsely grind the soaked bajra and moong dal.

                    Heat ghee in a pressure cooker & temper with cumin seeds, asafoetida,
                    green chilies & ginger. Sauté for a few seconds.

                                 Add all the dry spices and mix well. 

                          Add ground bajra & moong dal. Mix well & stir fry for 1-2 minutes. 

                       Add 4-5 cups water & pressure cook for 5-7 minutes on a low flame 
                       after the first whistle. 

                  Transfer to a serving dish & garnish with ghee & coriander leaves. Relish
                  with some roasted papad and pickle for a healthy one-pot meal.

                  

Teliya Mah (Himachali Style Lentil Curry)

          This is a very old and a traditional recipe from Himachal Pradesh that is almost lost. People outside the state are not very much aware of it. Teliya Mah is a delicious and a creamy lentil curry made of whole green gram, yogurt, milk, cream, etc. So a rather rich dish. 

          The recipe source is from a cookery show that I watched sometime back. Do give it a try as it is simply yummy. It can be relished with either rice or chapattis. So check the step by step pictorial recipe to prepare this Himachali delicacy.

• 1/2 cup whole moong dal (green gram), soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee + 1 tsp. ghee
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 tsp. peppercorns
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 cup yoghurt
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1 cup milk
• 2-3 tbsp. cream
• salt to taste
• 1/4 tsp. cardamom powder
• 2-3 tbsp. coriander leaves
• 1-2 tbsp. fresh grated coconut

          In a pan heat 1 tbsp. ghee and oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.

          Add the onion and ginger, Stir fry till light brown. Then add the turmeric powder, red chili powder and asafoetida. Stir for a few seconds. 

          Add the yoghurt and continue to sauté till it is almost dry. Add the boiled lentil, salt, milk and cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes. 

           Switch off the flame and garnish with coriander leaves, grated coconut, cardamom powder and remaining ghee. Serve with any form or rice or Indian bread.

                  Heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, 
                  cardamom & cumin seeds. Sauté for a few seconds.

                                  Add the onion and ginger, Stir fry till light brown. 

                   Add turmeric powder, red chili powder & asafoetida. Stir few seconds. 

                                 Add the yoghurt and continue to stir till it is dry. 

                   Add boiled lentil, salt, milk & cream. Mix well & simmer, covered for 4-5 min. 

                  Switch off flame. Garnish with coriander leaves, grated coconut, cardamom 
                  powder and remaining ghee.

                                 Serve with any form or rice or Indian bread.

Moong Sprouts Raita (Whole Green Gram Sprouts in Yoghurt Sauce)

          Raita is an integral part of an Indian menu. It is a yogurt based dish containing some chopped veggies, spices and herbs. It is amazingly healthy and yummy that goes especially well with Biryani, pulao, jeera rice, khichdi, etc. 

          There are various types of raita that you can dish out with any of your favorite veggie. Here is my version of a Whole Moong Sprouts Raita with some tempering poured over it. Do give it a try and relish with any rice preparation.

• 1 cup whole moong sprouts
• 1 cup yoghurt
• salt to taste
• pinch of pepper powder
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• pinch of red chili powder
• 1 tsp. split urad dal
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Steam the moong sprouts till they are tender. In a bowl, mix together the steamed sprouts, pepper, yoghurt and salt to taste.

          Heat oil in a pan and temper with the dry red and mustard seeds. After it stops spluttering, add the asafoetida, red chili powder, urad dal and curry leaves.

          Sauté for a few seconds and switch off the flame. Pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve as a side dish with any form of rice for a sumptuous meal.