Green Beans With Urad Dhal Recipes

GREEN MOONG DAL

Steps:

• Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
• Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
• Heat 2 tbsp oil in a pressure cooker.
• Add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter.
• Then add the chopped onions. Saute the onions till light golden.
• Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
• Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
• Drain and add the moong beans. Stir very well.
• Add 2.5 to 3 cups water and salt as per taste. Stir very well.
• Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.
• When the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
• If the mixture looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
• The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
• Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.
• Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir.
• Add this tempering to the dal. Stir well.
• Add 3 tbsp chopped coriander leaves. Stir again.
• Serve green moong dal with steamed rice or chapatis.
• While serving this green gram curry, you can garnish with a few coriander leaves if you want.

URAD DAL RECIPE

Steps:

• In a pressure cooker, add the soaked and drained urad dal, 2 1/2 cups water, turmeric powder, half of the minced ginger, one slit green chili and salt and pressure cook upto 2 whistles.
• Alternately, you can add the urad dal in an earthen pot and cook over stove top or wood fire. Add at least 4-5 cups water and bring to a boil. Reduce flame and slow cook till the dal turns soft yet hold shape.
• In a small pan, add ghee and oil. Once it turns hot, add cumin seeds and allow to splutter. Add the kasuri methi and finely minced garlic and saute for a few seconds. Add the remaining minced ginger and green chilies and mix.
• Add red chili powder and mix. Add chopped tomatoes and saute for 6 mts.
• Immediately add this to the cooked dal and mix. Add garam masala powder and allow to simmer on low flame till the desired consistency is achieved. Adjust salt if required.
• Turn off flame and remove to a serving bowl. Garnish with chopped coriander leaves and serve with roti, pulka, paratha or rice.

SEASONED DHAL

Steps:

• In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon. Check to make sure it doesn't boil over.
• When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.
• Stir in the lemon juice and ghee. Taste for salt.

GREEN BEANS WITH URAD DHAL

Steps:

• Wash and trim the beans and cut them into 3/4-inch lengths (about 3 cups). Set aside.
• Heat the oil in a wok or nonstick pan over medium-high heat. Add the mustard seeds and cover. When the mustard seeds have popped, toss in the dried red chili and curry leaves. After a few seconds, add the urad dhal and stir until the dhal turns pale gold. Add the onion and continue stirring until the dhal turns light brown and the onion becomes soft. Put in the green beans, salt, and 2 tablespoon water and stir over medium heat for 10 minutes. If the beans get too dry, sprinkle on 1 or 2 teaspoons of water. While the beans are still a little crunchy, add the coconut. Continue stirring for another 5 minutes, or until the beans are tender.