Moong Dal Recipes

MOONG DAL RECIPE | MOONG DAL FRY AND TADKA

Steps:

• First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
• In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
• Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
• If the dal looks thick, then add some water and simmer for 1-2 minutes.
• Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
• In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
• Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
• Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
• Quickly stir and immediately pour the tempering mixture in the dal.
• Stir the dal and serve hot moong dal with steamed rice or chapatis.
• The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
• Pick and rinse the mung lentils first for a few times in water.
• Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
• Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
• Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
• Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
• Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
• Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
• Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
• If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

MOONG DAL RECIPE

Steps:

• Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
• Chop onions, tomatoes, green chilies and ginger.

MOONG DAL RECIPE | MOONG DAL TADKA

Steps:

• Wash the yellow moong dal and add it to a pressure cooker.
• Add water along with salt & haldi (turmeric powder).
• Pressure cook the dal till you get one whistle, around 10 minutes. Let the steam come out, then open the pressure cooker. Set the cooked dal aside.
• Heat oil in a kadai or pan and add rai (black mustard seeds). When the mustard seeds start to splutter, add jeera (cumin seeds) and heeng (asafoetida).
• When the cumin seeds start to crackle, add ginger paste, minced garlic, curry leaves and chopped green chillies. Stir for a few seconds.
• Add finely chopped onion. Fry for 2-3 minutes.
• Then add haldi (turmeric powder), red chilli powder, coriander powder, garam masala and salt. Mix and cook for 3-4 minutes till the onions turn golden brown.
• Add chopped tomatoes to the pan.
• Cook for 4-5 minutes till the tomatoes become soft.
• Add the cooked dal to the pan.
• Stir to mix the dal with the tempering.
• Add around 1/2 cup of water to adjust the consistency and bring the mixture to a boil.
• Then add some chopped coriander leaves. Optionally you can also add some lemon juice.
• Mix the coriander leaves with the dal.
• Moong Dal Tadka is ready. Serve it hot with rice or any Indian bread like roti or puri.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

MOONG DAL

Steps:

• Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
• Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
• Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
• Add chopped coriander. Cover and cook 5 minutes more.

INDIAN KALE AND MOONG DAL

Steps:

• Soak moong dal in water for 30 minutes. Drain.
• Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.