Tag Archives: Moong Dal

Fenugreek Moong Rasam

26 Oct

fenugreek_moong_rasam
Menthikura Pesara Kattu.

Fenugreek leaves are washed and boiled along with moong dal and spices. Oil is tempered with spices and added to the rasam as a final step. Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Fenugreek Moong Rasam.

Ingredients:

Fenugreek Leaves 1/2 Cup Packed
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Separate and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.
Wash moong dal with water and keep aside.

Bring to boil around a cup of water in a sauce pot, add washed moong dal.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, fenugreek leaves, curry leaves, turmeric powder and salt to the sauce pot.
Boil for around 10 minutes or until fenugreek leaves are cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding fenugreek to the pot.

Suggestions: Adjust the consistency of the fenugreek rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Fenugreek Moong Rasam, Fenugreek Pesara Kattu.

Cabbage Moong Dal Curry

17 Oct

cabbage_moong_coconut
Cabbage Moong Dal Curry.

Moong dal is boiled in water till cooked. Cabbage is cooked in oil along with spices and mixed with scraped coconut and boiled moong dal. Serve cabbage moong dal curry with steamed rice or with roti.
Makes: around 4 Servings of Cabbage Moong Dal Curry.

Ingredients:

Cabbage 1/2 of Small Head
Moong Dal 1/4 Cup
Scraped Coconut 1/4 Cup
Green Chiles 3 – 4
Green Peas 2 Tbsps
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:

Wash moong dal with water and boil in around a cup of water till moong dal is just cooked but whole.
Strain the moong dal and keep aside.
Remove outer layers, wash and chop the chop the cabbage.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and cabbage.
Lower the flame and cook covered for around 8 minutes or until cabbage turns little soft.
Uncover, add scraped coconut, boiled moong dal, green peas, turmeric powder and salt.
Fry for around a minute or two to evaporate any excess moisture and remove from heat.
Serve cabbage moong dal curry with steamed rice or with roti.
Notes: Make sure cabbage is cooked well.

Suggestions: Add chopped carrot while adding cabbage if desired. You can also pressure cook cabbage and moong dal in separate vessels for around 2 – 3 whistles.
Variations: Check other recipes with cabbage here.
Other Names: Cabbage Moong Dal Curry.

Cracked Wheat Spinach Upma

12 Sep

cracked_wheat_spinach
Erra Godhuma Nooka Palakura Upma.

Moong dal is soaked till soft and added to spinach and spices. Cracked wheat is cooked along with spinach and moong dal. Once cooked, cracked wheat spinach upma is seasoned with black pepper powder and serve immediately.
Makes: around 3 Servings of Cracked Wheat Spinach Upma.

Ingredients:

Cracked Wheat 1 1/2 Cups
Spinach 1 1/2 Cups Packed
Split Moong Dal 1/4 Cup
Onion 1
Green Chiles 1 – 2
Ginger 1 inch Piece
Black Pepper Powder few Pinches
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak moong dal in water for around half hour and strain the moong dal.
Remove stems, wash and chop the green chiles.
Peel and finely chop the onion.
Wash and finely chop the spinach leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger, onion and green chiles.
Fry for couple of seconds, stir in spinach.
Once spinach wilts, stir in moong dal, 3 cups of water and salt.
Once water comes to a bubble, lower the heat, stir in cracked wheat.
Cook covered on low flame for around 5 – 10 minutes or until cracked wheat absorbs all the water and is cooked.
Sprinkle black pepper powder and serve cracked wheat spinach upma as a breakfast.
Notes: Make sure cracked wheat is cooked well.

Suggestions: Use fine cracked wheat when possible.
Variations: You can also add a splash of lemon juice at end if you desire. Check other recipes with cracked wheat here.
Other Names: Cracked Wheat Spinach Upma, Erra Godhuma Nooka Palakura Upma.

Bottle Gourd Moong Dal

11 Aug

bottle_gourd_moong
Anapakaya Pesara Pappu.

Bottle gourd is chopped up and pressure cooked till soft. Moong dal is boiled in water and finished with bottle gourd and spices. Serve bottle gourd moong dal with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd Moong Dal .

Ingredients:

Moong Dal 1 Cup
Bottle Gourd 1/2 of Small One
Green Chiles 2 – 4
Lemon Juice 1 Tbsp
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:

Remove stems, wash and slice the green chiles.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Pressure cook bottle gourd with green chiles and few pinches of salt and with few splashes of water for 3 whistles.

Heat 3 cups of water in a sauce pot, add moong dal.
Let moong dal cook for around 15 minutes or until moong dal becomes translucent.
Stir in cooked bottle gourd, green chiles, turmeric powder and salt.
Boil till moong dal is cooked and bottle gourd absorbs the flavors.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Stir in lemon juice and serve bottle gourd moong dal with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.

Suggestions: You can also boil bottle gourd along with moong dal if you wish. Add bottle gourd around half way of cooking the moong dal.
Variations: Check other dal / dhal recipes here.
Other Names: Bottle Gourd in Yellow Lentils, Anapakaya Pesara Pappu.

Snake Gourd with Moong Dal

27 Jun

snake_gourd_moong_dal
Potlakaya Pesarapappu Kura.

Snake gourd is peeled and chopped into small pieces and either boiled or cooked in oil 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 with Moong Dal.

Ingredients:

Snake gourd 1 Large
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Turmeric Powder a Big Pinch
Garlic 2 Cloves
Salt to Taste
Cilantro few Sprigs

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 and crush the garlic cloves into very small pieces.
Peel, remove ends and wash the snake gourd.
Halve, discard the seed and chop the snake gourd into small pieces.

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 slice the green chiles.
Wash and finely chop cilantro leaves.

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

Stir in moong dal once excess moisture from snake gourd is mostly evaporated.
Fry for a minute or two, stir in turmeric powder and salt and remove from heat.
Garnish with cilantro and serve snake gourd with moong dal 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 with Moong Dal, Potlakaya Pesarapappu Kura.