28
Aug 18

whole Mung (green gram) tadka

Serving this whole mung tadka in combination with wheat/corn chapati or with steamed rice: result in a complete protein level.

It is very easy to digest and used in north Indian house as daily meal.

Ingredients:

  • Whole Mung: 150gm.
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2” (grated)
  • Garlic: 3-4 flakes
  • Cumin: 1 teaspoon
  • Cinnamon stick: 1 inch
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon
  • Cooking oil/Ghee: 1 teaspoon
  • Butter: 100 gram
  • Garam masala powder: ¼ teaspoon
  • Chopped green coriander: 1 tablespoon

Preparation:

  1. Soak Mung overnight.
  2. Chop tomato, onion, garlic, ginger, green coriander and green chili, keep aside.

Method:

  1. Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.
  3. Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter add
  4. Chopped onion, garlic and green chili, stir fry till it onion gets translucent. (Keep it stirring otherwise it may burn)
  5. Add chopped tomato and fry  till oil separates from the masala.
  6. Add red chili powder and stir it for few seconds, add boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavor)
  7. Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
  8. Add Garam masala and coriander leaves, put off the flame.
  9. Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
  10. Now ‘Mung dal Tadka’ is ready to serve.
Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Ingredients

Ingredients

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

allow cooker to cool

allow cooker to cool

put 1 teaspoon of cumin and cinnamon

put 1 teaspoon of cumin and cinnamon

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped tomato

Add chopped tomato

fry till oil separates from the masala

fry till oil separates from the masala

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

add boiled Mung

add boiled Mung

add boiled Mung

add boiled Mung

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

boil it about 2-3 minutes

boil it about 2-3 minutes

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka


07
May 17

Chana dal with lauki (split Bengal gram with bottle gourd)

We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to digest. This is a certain way to ensure protection from sun damage and heat.

Ingredients:

  • Chana dal (split Bengal gram): 100 gm.
  • Cumin seed: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)

For seasoning:

  • Ghee/oil: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Lauki (bottle gourd): 200-250 gm.
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Ginger: 2” piece
  • Water: 2 cup

Preparation:

  1. Peel and chop lauki into cubes (as shown in photo). Keep aside.
  2. Chop the tomato. Keep aside.
  3. Grind ½ teaspoon cumin, black pepper and green chili, keep aside.

Method:

  1. Put dal, salt, turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 5-7 minutes, Put off the flame, allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take wok; put ghee, add cumin seed, sputter it for few seconds, add chopped lauki cover it and cooked on medium/low flame till half done, add chopped tomato and grounded paste , again cover  it and cook on medium low flame till lauki is 90% done.
  2. Add cooked dal into it; boil the dal for couple of minutes. Put off the flame.
  3. Add coriander leaves, ‘Chana dal with lauki (split Bengal gram with bottle gourd)’ is ready to serve.
  4. Serve at the time of lunch or dinner, along with chapati and rice.
Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Ingredients

Ingredients

Peel and chop lauki into cubes

Peel and chop lauki into cubes

cooked dal

cooked dal

put ghee, add cumin seed

put ghee, add cumin seed

add chopped lauki

add chopped lauki

add chopped tomato

add chopped tomato

add chopped tomato and grounded paste

add chopped tomato and grounded paste

and cook on medium low flame till lauki is 90% done.

and cook on medium low flame till lauki is 90% done.

Add cooked dal

Add cooked dal

Add cooked dal

Add cooked dal

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)


24
Apr 17

Roasted mung dal fry (split green gram fry, authentic country style)

This ‘Roasted mung dal fry (split green gram dal fry)’ recipe is my family recipe; my hometown style. The preparation is very easy.

It’s delicious and healthy.

This recipe is incomplete without seasoning with bay leaves, whole dry red chili and cumin; splattered in mustard oil.

Its aroma will linger around the whole house. Bay leaves brings beautiful aroma, detoxify the body, slow the aging process, and speed wound healing.

Ingredients:

  • Whole mung (green mung): 150gm
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 teaspoon
  • Bay leaf: 1 no.
  • Whole red chili: 1 no.
  • Cumin: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Take a fry pan/chapati griddle, add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a mixer jar, put roasted whole mung, run the mixer for few seconds and remove the husk. If you run the mixer for more duration, dal will become powder, if some husk remains, its okay, even you can cook with husk it is healthier. (I carried prepared roasted lentil from my hometown).
  3. Take a pressure cooker; put roasted mung, salt, turmeric powder and water. Close the lid of pressure cooker. Cook on high flame.
  4. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  5. Allow cooker to cool and open, add some more water as per your consistency, give the seasoning tadka roasted mung dal fry is ready to be served.

Seasoning:

  1. Take wok, put oil, add cumin, whole red chili, bay leaf, and sputter it for few seconds, put off the flame.
  2. Transfer into prepared dal; cover it for couple of minutes.
  3. Serve hot with steamed rice, chapati or any meal.
Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Ingredients

Ingredients

add whole mung and dry roast

add whole mung and dry roast

run the mixer for few seconds

run the mixer for few seconds

add turmeric powder

add turmeric powder

cooked dal

cooked dal

put oil

put oil

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

Transfer into prepared dal

Transfer into prepared dal

cover it for couple of minutes

cover it for couple of minutes

Add ghee as per your wish

Add ghee as per your wish

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)


08
Apr 17

Toovar/arhar ki dal fry (pigeon pea lentil fry)

This will remind you cooking of your mother. I used to cook this recipe daily, because my son’s liked this dal daily in their lunch after coming from school. It goes very well with steamed rice, papad and mango pickles.

It is very simple and delicious recipe, just cook dal and season (tadaka) with ghee (clarified butter), asafoetida, cumin, onion and garlic along with red chili powder. Put fragrant tadaka over the dal and cover immediately to prevent the flavor from escaping.

Ingredients:

  • Toovar dal: 1 cup (100gm)
  • Turmeric powder: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Salt: half teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Ghee: 1 tablespoon
  • Water: 300ml

Preparation:

  1. Chop garlic and onion into small pieces. Keep aside.
  2. Wash the dal, keep aside.

Method:

  1. Take a pressure cooker, put washed dal, salt, water and turmeric powder, and close the lid of pressure cooker. Cook on high flame, Bring to full cooking pressure, reduce to low flame and cook for 4-5 minutes more. Allow cooker to cool and open.
  2. Pulverize the dal with hand blander and put some hot water if required for your desired consistency, keep aside.

Seasoning:

  1. Take small fry pan heat ghee, add cumin seed, and sputter for few seconds; add chopped onion, garlic, asafoetida, and fry for couple of minutes and put off the flame.
  2. Add red chili powder, seasoning is ready to pour over the cooked dal, cover immediately to prevent the flavor from escaping.
  3. Serve hot with rice or chapati or any meal.
Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Ingredients

Ingredients

cooked dal

cooked dal

Pulverize the dal

Pulverize the dal

put some hot water

put some hot water

Seasoning

Seasoning

Seasoning

Seasoning

add chopped onion, garlic, asafoetida

add chopped onion, garlic, asafoetida

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

Seasoning

Seasoning

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)


07
Apr 17

Chhath pooja chana dal

On the occasion of chhath puja in Bihar especially chana dal is cooked in different way than normal days.

This recipe of, ‘Chhath pooja chana dal’ I prepared today is a very simple dish prepared with only white rock salt (Sendha namak) and ginger, no other spices and no seasoning at all.

In spite of this the taste is awesome… you may prepare as daily meal and enjoy as I enjoyed …

Ingredients:

  • Bengal gram dal: 250gm
  • Ginger: 2 inch piece
  • Rock Salt: 1 teaspoon (as per taste).
  • Water: 500 ml

Preparation:

  1. Peel off and grate ginger, keep aside.

Method:

  1. Boil Dal with salt and grated ginger paste in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes, allow cooker to cool and open. Keep aside. Add 1 cup of water for required consistency.
  3. Serve hot or warm as you wish with roti, rice or pulao. It is very simple, very delicious and really cool.
Chhath pooja chana dal

Chhath pooja chana dal

Ingredients

Ingredients

Boil Dal with salt and grated ginger

Boil Dal with salt and grated ginger

cooked chana dal

cooked chana dal

Add 1 cup of water for required consistency

Add 1 cup of water for required consistency