Tag Archives: Moong Dal

Mixed Dal Vada

11 May

mixed_dal_vada
Pappula Vada.

Three different dals are soaked in water and ground into coarse paste and mixed with freshly ground spices and onion. The small amount of mixture is flattened on the palm and then left in hot oil and fried till golden brown in color. Serve mixed dal vada immediately as a tea time snack.
Makes: around 8 Mixed Dal Vada.

Ingredients:

Chana Dal 1/2 Cup
Urad Dal 1/8 Cup
Moong Dal 1/8 Cup
Raw Rice 1 Tbsp
Ginger 1 inch Piece
Green Chiles 2 – 3
Onion 1 Small
Coriander Seeds 1 tsp
Cloves 4
Cardamom 1
Cinnamon 1 inch Piece
Oil for Deep Frying

Method of preparation:

Soak chana dal, urad dal, moong dal, rice in enough water for around 4 – 6 hours.
Remove stems, wash and finely chop the green chiles.
Peel, wash and finely chop the onion.
Peel and roughly chop the ginger.

Grind the coriander seeds, cloves, cardamom, cinnamon into fine powder using spice grinder.
Grind the soaked dals, ginger, salt into coarse paste using a blender.
Add least amount of water only if necessary while grinding the dals.

In a mixing bowl, mix together chopped green chiles, chopped onion, ground spice powder, mixed dals coarse paste and salt (if necessary).

Heat oil in a deep fying pan on medium low heat.
Take a lemon sized portion of the mixed dal mixture and form into small ball.
Flatten the ball on the palm of your left hand and slowly drop into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the mixed dal vada on both sides till golden brown in color.
Once fried, remove the mixed dal vada onto absorbent paper.
Repeat the same with any remaining mixed dal mixture.
Serve mixed dal vada immediately as a tea time snack.
Notes: Make sure to adjust the temperature where necessary to fry the dal vada evenly.

Suggestions: If the dal vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside.
Variations: You can also add coriander leaves or mint leaves to the dal vada mixture before deep frying.
Other Names: Mixed Dal Vada, Pappula vada. .

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Moong Idly

12 Jan

moong_idly
Moong Idly.

Moong dal is soaked in water till soft and is mixed with idly batter. The batter is then poured into idly moulds and steamed till soft. Serve moong idli with coconut chutney or with any chutney of your choice.
Makes: around 2 Servings of Moong Idly.

Ingredients:

Idly Batter 1 Cup
Soaked Moong Dal 1/8 Cup
Cumin Seeds a Pinch
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Soak moong dal in water for few hours until it bites through easily.
Wash and finely chop cilantro leaves.

In a mixing bowl, add the idli batter, soaked moong dal, cumin seeds, cilantro leaves and salt (if necessary).
Mix thoroughly and add water if necessary and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of moong idli batter in each idli mould.
Place the idli stand in steamer.
Steam the moong idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve moong idli with coconut chutney or with any chutney of your choice.
Notes: Make sure moong dal is soaked really well before adding to the idly batter.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: You can also add finely chopped ginger into the idly batter. Check other variations of idly here.
Other Names: Moong Idly.

Moong Stuffed Ridge Gourd

5 Jan

turai_moong_dal
Beerakaya Pesarapappu.

Ridge gourd is slightly peeled and chopped into long cylinders. Moong dal is soaked and ground into paste along with spices. The mixture is then stuffed in ridge gourd and cooked till done. Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 20 Moong Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd / Turai 2 Medium
Moong Dal 1/3 Cup
Whole Red Chiles 2 – 3
Garlic 3 Cloves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Slightly peel, wash and chop ridge gourd into around 2 inch long cylinders (around 20 cylinders).
Make a slit in each ridge gourd vertically twice and keep aside.

Peel and roughly chop garlic cloves.
Remove stems and break the red chiles into pieces.
Soak moong dal in water for around an hour.
Strain the soaked moong dal.
Grind red chiles, garlic and salt into powder.
Add the soaked moong dal and grind everything into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed ridge gourd in the pan.
Cook covered on low flame for around 5 minutes or until ridge gourd turns little soft.
Turn the stuffed ridge gourd to make sure all the sides turn golden brown.
Once moong dal is cooked and ridge gourd is golden brown, remove from heat.
Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chiles. Make sure to soak the moong dal well.
Variations: Check other stuffed ridge gourd recipes here.
Other Names: Moong Stuffed Ridge Gourd, Beerakaya Pesarapappu.

Snake Gourd Moong Curry

25 Dec

snakegourd_moong_dal
Potlakaya Pesarapappu Kura.

Snake gourd is chopped into circles and boiled in water till soft. Moong dal is boiled separately till soft but whole and added to the cooked snake gourd. Serve snake gourd with moong dal over steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Moong Curry.

Ingredients:

Snake gourd 1 Large
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Turmeric Powder a Big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and grate the ginger.
Discard the seeds and chop the snake gourd into small circles.

Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is translucent but whole and soft, strain it.
Remove stems, wash and finely chop the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry for few seconds, add cooked snake gourd and fry for couple of minutes.
Alternatively, if snake gourd is tender, cook covered in the pan till soft instead of boiling it.

Stir in cooked moong dal, turmeric powder and salt.
Fry for few minutes and remove from heat.
Serve snake gourd moong dal curry over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If snake gourd is not cooked well, put the curry back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Moong Curry, Potlakaya Pesarapappu Kura.

Whole Moong Masala

13 Nov

whole_moong_masala
Pesala Masala.

Tomato onion gravy is prepared and seasoned with various spice powders. Whole moong is pressure cooked till soft and is finished in the tomato gravy. Serve whole moong masala with pulav or with steamed rice etc…
Makes: around 4 Servings of Whole Moong Masala.

Ingredients:

Whole Moong 1/2 Cup
Tomatoes 3
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Amchur Powder / Dry Mango Powder 1/8 tsp
Coriander Powder 1/4 tsp
Chole Masala Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Sugar 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Oil 1 tsp
Salt to Taste
Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash whole moong under water and pressure cook in 1 cup of water for 3 whistles.
Let the pressure release completely before opening the lid.
Peel and slice the onion.
Wash and roughly chop the tomatoes.
Wash and finely chop the cilantro leaves.

Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in amchur powder, coriander powder, chole masala powder, garam masala powder, sugar, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree.
Bring the tomato puree to a bubble, stir in cooked whole moong along with the water it is cooked in.
Boil the mixture till oil separates from the sides of the pot.
Adjust any seasonings if necessary and garnish with chopped cilantro.
Serve whole moong masala with pulav or with steamed rice etc…
Notes: Make sure to cook the whole moong well.

Suggestions: If the whole moong is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process. If the whole moong is overcooked in pressure cooker, make sure to not overboil in once added to the tomato gravy.
Variations: Check other whole moong recipes like vada, deep fried moong, and rasam etc..
Other Names: Whole Moong Masala, Pesala Masala.