Green Lentil Dal Hara Masoor Ki Dal Recipes

GREEN LENTIL DAL MAKHANI

Steps:

• In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
• Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
• Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
• Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
• Add the kidney beans, green lentils and 2.5 cups of boiling water.
• Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
• Remove from the heat. Stir in the cream and butter until melted in.
• Let set for about 5 minutes before serving.
• Scatter with coriander (cilantro) leaves after dishing it up.

GREEN LENTIL DAL (HARA MASOOR KI DAL)

Steps:

• Put the lentils in a bowl and add cold water to cover. Let stand two hours.
• Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
• Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
• Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.

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.