Posts Tagged ‘moong dal’

Dal-chawal is my all time comfort food.Back home, every day my mom makes one kind dal for lunch. There are so many varieties of Dal (lentils) that everyday of the week you can have one and the good thing is they all taste different.

So keeping the tradition continue I too make dal at home everyday, sometime adding some vegetables, greens to it. Or sometimes combining the different types of dal. If you have little one at home I think this is the best food to include in their diet.

This simple dal fry is very easy to make and exotic enough for serving to guests. As the name suggest  it is 5 different types of dals(lentils) cooked together. We had this for our weekend lunch with rice, roti and bhindi sabzi.

Ingredients:

  • 2 tbsp arhar dal
  • 2 tbsp whole urad dal
  • 2 tbsp spilt green moong dal
  • 2 tbsp yellow moong dal
  • 2 tbsp channa dal( lentils)
  • 1 medium onion,  chopped
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, seeds removed, chopped
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • chopped coriander leaves to garnish

 Method:

  • Wash all dal and then soak them for about 2-3 hours. Then using a pressure cooker, cook dals together with sufficient water for about 3-4 whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mix the dal together, add more water if needed and again cook for 3-4 whistles more. Once cooked soft, mash and set aside.
  • Heat oil in a pan, add cumin seeds, dried red chillies, bay leaves to it. Once the cumin seeds are brown, add chopped onions, asafoetida and sauté onion until light brown in color.
  • Then add ginger garlic paste, tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder and salt to taste. Cover the pan and cook on low heat for 4-5 minutes. Stirring in between.
  • Next, add the mashed dals with some water and give it a good stir.
  • Bring the dal to a boil and add coriander leaves in the end. Switch of the flame, add 1 tbsp of ghee, cover the pan and let it rest for 5 minutes.
  •  Serve with Chawal(Rice), roti and your favorite vegetable . Enjoy!

Dal Vada/Vadai

Posted: May 16, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Dal Vada/Vadai

I had this fritters long long time ago when we use to travel to southern part of India. On our way to destination we encounter lots of different varieties of food on railway station and my dad use to go and get snack, food, dessert, drinks etc…whatever is the specialities of that region.

We just use to  enjoy having different kind foods every time at each station. Ofcourse my mom use to keep shouting don’t eat this and that you will get sick , they are not made with good ingredients, do not know from where they have used the water and all sort of things. But at that age we less care about all those things rather than enjoying delicious and unique foods.

When i started blogging I came across this wonderful blog of Manju Rajendra and as i was going through her recipes I found this vadai and immediately i told my husband that i am going to try this one on the weekend and i did.  Have reduced the quantities of dal to half and made the vada with what all ingredients I had at home. It turned out awesome , perfect evening snack with a hot cup of tea. Thanks Manju for sharing this recipe.

Dal vada

Dal Vada

INGREDIENTS:

  • 1/2 cup moong dal
  • 1/2 cup channa dal
  • 1/2 cup urad dal
  • 2 green chillies
  • 1 shallots, chopped
  • 1 cup methi leaves, chopped
  • 5-6 dried curry leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • salt to taste
  • Oil for deep frying

PREPARATION:

  • Soak all three dals together for one hour. Grind them into paste with very less water, the consistency of past should be very thick.
  • Add chopped onions, curry leaves, methi leaves, green chillies, cumin seeds, red chilli powder, salt to taste and mix all together with the dal paste and keep it aside.
  • Heat oil in a deep-frying pan, once the oil is heated enough, using a teaspoon pour dal paste into the oil and fry until its crispy and golden brown.
  • Keep it on paper towel for excess oil to drain and repeat it to complete the dal batter/paste.
  • Serve hot with ketchup or green chutney.

Recipe adapted from http://rajendermanju.blogspot.com/2010/04/mupparuppu-vadai.html

Methi leaves with Moong dal
This is the easiest way to make methi/fenugreek leaves as side dish to have with plain roti’s. Methi leaves are slightly bitter in taste, so in order to minimize the bitterness i have used moong dal. Its really a healthy dish to include in your supper and you will not feel guilty after having a bowl full of this, i never had left over when i make this. I have to think and create new ways to inlcude green leafy veggies in our everyday food and it has to be simple yet delicious. 

methi/fenugreek leaves with moong dal

methi/fenugreek leaves with moong dal

INGREDIENTS: 

2 bunches Methi leaves, washed, roughly chopped
1/2 cup moong dal, soak in water for 30 minutes.
1 small red onion, finely chopped
1 tablespoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 green chilli, de-vined and chopped
2 tablespoons olive oil
salt to taste

PREPARATION: 

Soak the moong dal in water for about 30 minutes or until it gets soft. 

Wash the methi leaves in running tap water and let it get drained for about 5-7 minutes. 

Pick through the leaves from the stem and roughly chopped them. 

Heat oil in a skillet over medium high heat, add cumin seeds and let it get brown, add the chopped onion and cook until it gets translucent. 

Now add the soaked dal to the pan with turmeric powder, garam masala powder, chilli powder and salt, and cook it for 5 minutes covering the lid of the pan. 

Add the chopped methi leaves and cook uncovered until the quantity is reduced to half. Add a pinch of salt at this point of time to flavour the leaves too. 

Serve hot with plain roti’s/indian bread.