Moongdal Recipes

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.

IRRESISTIBLE MUNG DAAL RECIPE (MOONG DAL)

Steps:

• Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
• Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
• Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
• Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
• Serve warm with basmati rice.

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 LADOO RECIPE

Steps:

• Sort through the yellow moong dal lentils to remove all the pebbles and gritty things. Rinse the lentils under tap water. Rub the lentils between your fingers to get rid of all the residues.
• Transfer the rinsed lentils to a bowl and add hot water to the bowl. Soak the lentils in enough water to cover them by about an inch. Soak the lentils in clean water for about 20-30 minutes.
• The lentils will expand and double in size as they take in water.
• Drain the water completely. Transfer the soaked lentils to a strainer and rinse them thoroughly under the tap water. Set it aside to drain. Make sure the dal is drained thoroughly.
• Add ghee to a heavy-bottomed pan. Transfer the lentils to this pan.
• Over medium-low heat, sauté the moong dal lentils for 10-15 minutes or until the lentils turn slightly deep in color and become fragrant. The trick is to evaporate all the moisture from the dal. So, do not overcook the lentils. Take the pan off the heat and allow the lentils to cool comfortably.Tip - Do stir frequently to avoid burning the lentils. Initially, the lentils will stick to the spoon.
• Transfer the completely cooled moong dal to a food processor and blend until it resembles a sand-like texture.
• Pass the ground lentils through the sieve to remove any bits of lentils. Set it aside.
• Heat ghee in the same pan.
• Add the moong dal powder to this pan. Roast the moong dal mixture over medium heat, stirring constantly. Cook until the lentils turn deep yellow and impart a nutty fragrance.This roasting will take somewhere about 30-35 minutes. It sounds like a labor-intensive process, but this is the only lengthy process involved in making these moong dal ladoos.
• After the moong dal mixture is cooked, lower the heat to the lowest setting and stir in the cardamom powder. Mix to combine.
• Pour in the saffron milk mixture.
• Mix to combine the saffron milk into the moong dal mixture. Saffron milk will lend a beautiful yellow hue to the mix.
• Add the powdered sugar to the warm moong dal mixture. Mix until the sugar is well incorporated. Tip - The amount of sugar added is to taste. However, if you prefer sugar on the lower side, add ½ cup + 2 tablespoons of sugar (to begin with), then adjust according to taste. Moong dal ladoos are on the sweeter side; therefore, I prefer ¾ cup of sugar.
• Take the moong dal mix off the heat and allow it to cool to a comfortable temperature.
• While the moong dal mixture is still warm, take 2 tablespoons of the mixture in your palms. Press and roll the mix firmly between your palm to form a round shape.
• Roll the ladoos until you achieve the desired round shape. Do not let the mixture cool down; try to shape the ladoos while the mix is slightly warm.Repeat this process until all the ladoos are formed. You can decorate moong dal laddus with saffron strands and pistachios.

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.