Tuesday, January 10, 2017

Posted by Mala at 1:00:00 AM 1 comment
Green moong is a Super food, which aids weight loss, keeps us full, which we can use as it is or sprout and use. It is loaded with Vitamins and minerals, including iron, calcium and potassium, and is a powerful source of protein. Contains anti oxidant properties, is anti-fungal and anti- bacterial,  is very good for skin and this rich Dhal is a good side for rotis, brown rice, white rice. I have been making this dhal , this method, over so many years, and it has always been a big hit!!
Please refer to the Pongal special recipes:
Chakkarai pongal
Ven Pongal
Thinai chakkarai pongal
Paal/milk poli
Channa dhal poli
Paruppu vadas
Urad dhal vadas
Keerai vadas
Curd vadas
Vazhaippoo vadas

Green moong - 2 cups, soaked for 3 hours in hot water
Onions - 2, slit lengthwise
Tomatoes - 6, pureed
Green chillies - 2, slit
Chilli powder - 1 1/2 tsps
Coriander powder - 2 tsps
Jeera / cumin powder - 2 tsps
Garam masala - 1 tsp
Ginger paste - 2 tsps
Garlic paste - 2 tsps
Kasuri methi - 3 tsps
Coriander/cilantro leaves - 1 cup, heaped
Salt to taste

To Season
Cooking oil + ghee - 3 tbsps
Turmeric powder - 1 tsp
Jeera/cumin - 2 tsps

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 10 mts; Soaking: 3 hours; Cooking : 30 mts;

Serves 6-8

Tomatoes pureed and kept ready

Oil and ghee heated in a pressure cooker, and turmeric powder and jeera seasoned

Onions, green chillies and ginger-garlic pastes added and sauteed

Chilli, jeera, coriander and garam masala powders added

Tomato puree added now, flames kept on the lowest and simmered for 5 minutes

Reserving some to garnish, add the  whole heap of cilantro/coriander leaves, the crushed kasuri methi (hidden under coriander leaves) and saute well

Now, add the soaked green moong and mix well, and close the lid and cook for 8-10 whistles.

After the pressure releases, open the lid, add salt and gently mash the dhal.

Serve hot, with soft phulkas, rice and any dry curry of your choice.

This post first appeared in www.malpatskitchen.com
*Though some  advise to soak the dhal over night, I feel, there is no need. It is enough, if you soak the green grams for 2-3 hours in boiling hot water
* Adding a heap of Coriander leaves while cooking , boosts the dhal's flavor to a great extent. The leaves also get cooked along with the dhal and impart its unique flavor.


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