Moong daal

 Moong daal is a very simple dish, rich in protein but tastes very nice. It is easy on digestion also.

Ingredients:

Moong daal-yellow 1 cup. Ghee taste better

Oil for tadka-1-2 teaspoon

Jeera 1 teaspoon

Hing pinch

Ginger-green chilli crushed 1/2 teaspoon

 Turmeric powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Lemon juice  of 1 lemon

Coriander for garnishing

Method:

Wash, rinse and soak yellow daal for half an hour. Remove water.

Take a pan and add ghee and heat on medium flame. Add cumin seeds, ginger, green chilli paste/crushed, thing.  Add daal and all spices like turmeric powder, chilli powder, salt to taste and water (so that the daal is soaked properly). Mix well and cover it let it cook for 15-20 minutes. Stir in between. Add water if needed. Once daal is cooked well(it should be boiled too much). Turn off the heat. Squeeze lemon and mix well. Garnish with coriander. 

Generally, it is eaten with rice and kadhi. Even turia-moong daal sabji also taste nice. It must dish in our Sunday Lunch. 

Another version is with no masala. It is very simple like Varan -Maharastrian daal. It is made from Tuvar Daal.

After daal is boiled in pressure cooker (add salt, hing and turmeric while cooking). Once cooked and cooled, whisk and mix well. Add jaggery (optional), ghee and serve with rice. Keep lemon by the side. It can be squeezed before serving. Its yellow colour is so attractive.

Comments

Post a Comment

Popular posts from this blog

Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C...
Read more

Uttapam

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,...
Read more

Thepla

 Thepla This Indian roti is a specialty of Saurashtra, Gujarat. It is simple but tricky while cooking. If not done well, it will not be of soft consistency. Generally this thepla are made while making dal-dhokli, and take away while travelling. Thepla goes well with potato ni suki bhaji and mango. It is eaten with mango pickle as an evening snack or in the break last also. Ingredients: Wheat flour 2 cups-10-15 pieces salt as needed red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon carrom seeds 1/2-1 teaspoon oil-2 teaspoon and for cooking  Method:  Take wheat flour, add all spices and oil and mix well. Add water and knead a soft dough. Now make balls and roll as thin as you can(just like thin roti) using wheat flour while rolling. Now take tawa and heat it. Keep the flame on high and put thepla. turn to the other side as soon as you see the bubble on it. Apply oil turn on the other side and turn flame to medium. Press gently. Once done on both sides, take it from ...
Read more