Tag Archives: Moong Dal

Moong Dal with Methi/Split Green Gram with Fenugreek Leaves

Moong Dal with Methi

  • Servings: 1
  • Difficulty: easy
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Moong Dal with Methi

 

 

 

 

 

 

Although I eat a lot of pulses and whole grains, I have realised that I don’t cook dal the Indian way (rather, hardly ever). Ironic considering the fact that Indian cuisine has a rich repository of dal recipes from across the country; different states and communities have their unique way of cooking this staple.

I favour one-pot meals and so I think I feel a bit lazy when it comes to cooking plain dal because than I would have to make a vegetable to go with it and that means more cooking and more washing up!

So I am delighted to share with you a one-pot meal, uncomplicated and quick dal recipe which requires no pre-soak and few spices.

I have combined the easy cooking yellow moong dal with methi leaves for a balanced dish. You can substitute methi with any other leafy vegetable.

this dal recipe proves that low in fat does not necessarily mean low in taste

Goes very well with, both, rice and any type of bread.

Ingredients

1/4 Cup moong dal

1 Cup fresh chopped methi leaves

1 Head of garlic

1 Onion

2-3 Green chilli

Fresh ginger the size of your thumb

1-2 Teaspoons mustard seeds

1-2 Teaspoons cumin seeds

1 Teaspoon turmeric powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste

Method

  1. Wash and drain the methi leaves. Set aside.
  2. Wash the dal and leave it in 1/4 cup of water while you prepare the other ingredients.
  3. Peel and roughly chop the garlic.
  4. Peel, wash and dice the onion.
  5. Wash and slice the green chilli.
  6. Peel or scrape, wash and chop the ginger.
  7. Heat the oil in a frying pan or pressure cooker.
  8. Once the oil is hot, lower the heat and throw in the mustard seeds followed by cumin seeds.
  9. As soon as the seeds start spluttering, add the asafoetida and stir for 30 seconds.
  10. Next, add the chopped onion, garlic, chilli and ginger.
  11. Add salt to taste.
  12. Cover and cook for 5 minutes.
  13. Uncover and add the fenugreek leaves, dal along with the soaking water and turmeric powder.
  14. Mix well, cover and cook for about 20 to 25 minutes till the dal is soft. If cooking in pressure cooker, cook on high pressure for 4 to 5 whistles.
  15. Serve hot.

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Split Green Gram with Dill Leaves

Moong Dal with Dill Leaves

  • Servings: 1-2
  • Difficulty: easy
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Split Green Gram with Dill Leaves

 

 

 

 

 

 

 

Yesterday, my laptop decided to call it quits. Can’t say I didn’t see it coming since it had been behaving suspiciously for a while but I felt (or hoped) that we still had a few more months together. IT thought otherwise. So you can imagine the sort of tense day I had trying to find myself a new companion at such a short notice.

In midst of all the ensuing chaos and madness, this recipe was a very calming influence. While the new companion was settling in and preparing itself for a fresh start, I rustled up this dinner fairly easily. Most of the time goes in cooking the dal but you can leave it to do its job while you are busy with other stuff (like becoming familiar with your new partner as was the case with me!).

Dill leaves provide many health benefits including protection against free radicals and carcinogens, prevention of bacterial overgrowth and, given their calcium content, prevention of bone loss.

In this recipe, I decided to partner dill with moong dal (moong bean split and skinned, also known as split green gram).

requires very few ingredients to make a fragrant and flavoursome dal

The ratio of raw moong dal to dill leaves is 1:2. It may seem like that’s an awful lot of dill leaves but once cooked, the dal will expand and accommodate all of the dill.

You can have this with rice or any type of bread/roti/naan/paratha.

Ingredients

1 Cup uncooked moong dal

2 Cups Dill leaves

2 Tomatoes

1 Head of garlic

1 Tablespoon fenugreek seeds

1-2 Teaspoons Mustard Seeds

1 Tablespoon fennel seeds

2 Dry red chillies

A pinch of asafoetida

1 Teaspoon turmeric

1 Teaspoon chilli powder

1 Tablespoon oil

Salt to taste

Method

  1. Wash and soak the moong dal and fenugreek seeds before you make a start on the vegetables.
  2. Wash and grate the tomato.
  3. Peel and slice the garlic.
  4. Chop and wash the dill leaves.
  5. Heat oil in a a cooking pot.
  6. Add the mustard seeds.
  7. Once they stop crackling, add the fennel seeds.
  8. After a few seconds, add the dry red chillies and asafoetida.
  9. Stir for a few more seconds and throw in the grated tomato.
  10. Mix in salt, chili powder and turmeric powder.
  11. Cover, lower heat and let this cook for about 3 minutes.
  12. Uncover, add the dal with about 2 to 3 cups of water.
  13. Turn the heat high and once the dal starts boiling, lower the heat, cover and let the dal cook for about 15 minutes.
  14. Uncover, throw in the dill leaves, combine well, cover and let this cook for about 10 to 15 more minutes till the dal is soft.
  15. Serve hot.

Lentil and Vegetable Soup, The Kooky Way

Lentil and Vegetable Soup, The Kooky Way

 

 

 

 

 

 

 

 

Today’s soup recipe has a story behind it.

Purple Rat-tailed RadishMy friend brought home a bunch of rat-tailed radish (also known as purple mogri) and I was a bit stumped since it was my soup day and I didn’t know how to make use of this vegetable.

As the name suggests, rat-tailed radish is part of the radish (mooli) family. These are radish pods which can be green or purple and can vary in length. To the right is the photo of what ours looked like.

In terms of taste, if you bite into them raw, they are quite pungent. Once cooked, their pungency reduces.

They can be used in stir fries or salads.

As it was my soup day, I decided to make an Indian style soup of this vegetable with lentils and fenugreek leaves.

Rat-tailed Radish, Moong Dal and Fenugreek LeavesThe soup recipe is totally flexible. It has three components: lentils, vegetables and leaves. I used yellow moong dal (split peas), rat-tailed radish and fenugreek leaves (methi).

You can substitute with whatever is in your kitchen or larder or vegetable box.

Lentils:  You can use red lentils, green lentils, brown lentils or even black lentils. For this recipe, you need to use the ones which are quick cooking.

Vegetable: Substitute with cauliflower or turnip or pumpkin or courgette or any other vegetable that is seasonal.

Greens: Spinach, Kale, Collard Greens, Watercress, Mustard Greens, Turnip Greens or any other leafy vegetable can be used.

Ingredients

1 Cup lentils

1 Cup vegetable of your choice, washed and chopped

1 Cup leaves of your choice, washed and chopped

2 Onions

2 Tomatoes

1 Head of garlic

2 Green chillies

Fresh ginger, the size of your thumb

1 Teaspoon turmeric powder

1 Teaspoon mustard seeds

1 Teaspoon cumin seeds

A pinch of asafoetida (optional)

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and chop the onions.
  2. Wash and finely dice the tomatoes.
  3. Peel and chop the garlic.
  4. Grate the ginger.
  5. Wash the lentils.
  6. Heat oil in a soup pot (or equivalent). Make sure your cookware is non-stick or you will have to stir continuously to avoid lentils sticking to the base.
  7. Once the oil becomes hot, add the mustard seeds.
  8. Once the mustard seeds start spluttering, add the cumin seeds.
  9. Once the cumin seeds stop spluttering, add the asafoetida (if using).
  10. Give it a quick stir and add the chopped onions and garlic.
  11. Add a pinch of salt, lower the heat, cover and let this cook for about 5 to 7 minutes.
  12. Next, add the diced tomatoes, turmeric, chillies and ginger.
  13. Mix well, cover and cook for about 5 minutes.
  14. Now, add the lentils and vegetables, 3 cups of water, some more salt and combine well.
  15. Bring to boil and once it starts boiling vigorously, lower the heat, cover and let the lentils and vegetable cook for about 20 minutes.
  16. Uncover and mash the lentils with the back of the spoon. Now, you should have a soupy texture of lentils and vegetables.
  17. Throw in the leaves, stir, cover and cook for 10 more minutes.
  18. Serve hot.

Note:

  1. You can adjust the quantity of chillies to suit your taste.

Sukhi Moong Dal/Dry Split Yellow Gram

Dry Moong Dal

 

 

 

 

 

 

 

 

Also known as split yellow gram, yellow moong dal is moong beans dehulled and split into two. It is rich in protein and dietary fiber, easy to digest and unlike other beans, doesn’t lead to flatulence.

this recipe is quick and simple with minimal preparation, cooking time and ingredients

Serving Suggestions:

  1. Goes very well as an accompaniment to an Indian meal.
  2. Can be used as a sandwich filler with some finely chopped cucumber, tomato and onion.
  3. Mash it and mix with paprika or even hot sauce for a piquant and wholesome pate.

Ingredients

1 Cup yellow moong dal

1/2 Cup water (or as needed)

1 Teaspoon turmeric

1 Teaspoon chilli powder

1 Teaspoon black mustard seeds

2 Dry red chillies, broken

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste

Method

  1. Wash and soak the moong dal for 2 hours. The water for soaking should reach just above the level of the dal. (See pictorial reference below)
  2. After 2 hours, you will notice that the moong dal has absorbed most of the water. (See pictorial reference below)
  3. In a bowl, combine the turmeric, chilli powder and salt.
  4. Heat oil in a nonstick frying pan.
  5. Add the mustard seeds. As soon as they splutter, add the asafoetida followed by the dry broken chillies.
  6. Next, add the turmeric-chilli-salt mixture and stir for a few seconds
  7. Now, add the moong dal and just enough water to cover it. (See pictorial reference below)
  8. Stir once, cover and let the dal cook on low heat for about 10 minutes.
  9. Check or doneness.
  10. Once cooked, cover and let the moong dal sit in its own steam for about 10 minutes before transferring to a serving bowl.

Raw Moong Dal

Raw Moong Dal

 

 

 

 

 

 

 

 

Soaking the Moong Dal: Notice the water level is just above the dal.

Soaking the Moong Dal

 

 

 

 

 

 

 

 

Soaked Moong Dal: After 2 hours, the moong dal will become plump, having absorbed most of the water.

Soaked Moong Dal

 

 

 

 

 

 

 

 

Cooking the Moong Dal: Again, notice the level of water. Just covering the surface of the dal, not more.

Cooking the Moong Dal

 

 

 

 

 

 

 

 

Cooked Dry Moong Dal: The end result.

Dry Moong Dal