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.

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.