Green Moong Dal Recipe

Green Moong Dal is a dish that is liked by all at home. The green moong dal recipe is a protein packed lentil recipe that I make atleast once a week. We generally have it with rice, a veggie side dish and a chicken curry or fish fry for lunch. For dinner it is generally rotis and this green moong dal goes well with chapatis or any other Indian bread. Add in a raita, veggie dish and you have a complete meal quick and easy. 

When I started cooking, I really had no idea how to make even the simplest of dishes (or rather what experienced cooks then called "simple", the "everyday dishes"). This recipe thus, is meant for the beginner, newly married, student, or bachelor living away from home(from mom's cooking) and beginning the adventure of experimenting with ingredients and flavours. Believe me, it is tough initially, but a beautiful world out there just waiting to be explored. 

Ingredients For The Sabut/Whole Green Moong Dal Recipe 

Green Moong Dal - 1 cup
Water - 3 cups
Onions - 1 small (chopped finely)
Green chilli - 1 (chopped finely)
Tomato - 1 small (chopped finely)
Ginger - 1 tbsp (chopped finely)
Garlic - 1 tbsp (chopped finely)
Coriander leaves(finely chopped) - 2 tbsp(for garnishing)
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cummin powder - 1/2 tsp
Garam Masala powder -1/2 tsp
Oil -2 tbsp
Whole cummin seeds - 1/2 tsp

 Method for making Green Moong Dal
1- Soak green moong for an hour in warm water. Wash, clean and drain.
2- Pressure cook the green moong in the pressure cooker on medium heat for 15-20 minutes with 3 cups of water, a little salt and turmeric powder. Cook and keep aside.
3- Take a pan, add the oil. Add the cummin seeds. When they turn light golden, add the chopped ginger, garlic and green chilli. Saute till the raw smell of garlic disappears and you have a nice aroma. 4- Add in the chopped onion and saute till it turns soft and translucent. Add in the tomatoes and saute for 2-3 minutes.
5- Now add the Kashmiri chilli powder, coriander powder, cummin powder mix in a 1/4 cup of water. Saute till the masala is cooked and the oil starts oozing out from the sides.
6- Add the cooked moong dal and the garam masala powder. Add a little water if too thick(and wish to have it a little watery). Boil for 5-7 minutes on low heat.
7- Open, garnish with the chopped coriander leaves. Serve hot.

Cholar Dal Recipe - Bengali Style

Cholar dal recipe is one that I have wanted to try for long. Had it many years ago at a friend's place and it was on my list ever since. A dal that is made to a thick consistency(I didn't make it that thick as I planned to serve it with rice, you can make it thicker to your desired cocnsistency) and is mildly spiced, this is one with a very sophisticated taste. Mild yet making a huge statement is what the cholar dal is all about. This is also the first dal where I have used whole spices for the tadka and also no onion and tomatoes. This is one very quick to do dish too and so decided to add it to my Sunday lunch menu. Rice, a stir fry cabbage and a kerala style fish curry completed the meal.

Ingredients:
Cholar dal - 1 cup (soak for 1 hour or else it will take a long time to cook)
Water - 3 cups
Salt - to taste
Sugar - 1/2 tsp (you may add more if you like it sweeter)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp

For Tadka:
Whole spices - cardamoms (2), cloves(3 to 4), cinnamon (1" stick), Bay leaf(1)
Whole dry red chillies -2
Hing or asafoetida - 2 pinches
Cummin seeds- 1/2 tsp
Ghee - 1 tbsp
Ginger - 1 tbsp (grated)
Garlic - 1 tsp(minced)
You may also add cashew nuts, raisins and pieces of fresh coconut.

Method for making cholar dal:
1- Wash the chana dal and add to the pressure cooker. To the dal, add the 3 cups of water, salt, sugar, turmeric powder and red chilli powder. Mix. Pressure cook the dal for 10 minutes till well done but also not in the mashed state as we need pieces of the dal to be visible.Wait for 10-15 minutes before opening the pressure cooker.
2- Take a pan, add the ghee. Now add the cummin seeds and hing. Add the ginger and garlic. Add the dry red chillies and the other whole spices one by one and saute for approximately half a minute. If you wish to add cashew, raisins and coconut pieces do so now.
3- Add in the cooked dal and let boil for 4-5 minutes. Adjust salt. Boil till it is of thick consistency.
Serve with luchis or steamed rice/pulao.

Other Bengali Recipes
Luchi
Nimki
Rosogolla

Dal Makhani - a traditional Indian delicacy from the State of Punjab

Dal Makhani is a favourite at home, in fact we really enjoy the dishes of the Punjabi cuisine. The Dal Makhani, Naan and Chicken Tikka/Butter Chicken is on the menu when we decide to have an Indian meal at a restaurant. Have been making the dal makhani at home for many years now trying to tweak the ingredients and also get the right texture like it is made in the restaurants and yes, get it approved by my food taster:). So finally here is my version of the dal makhani that is a hit at home and will make again. :)

Ingredients for Dal Makhani
Urad dal (sabut) (with the black covering) - 1 cup
Rajma/Kidney Beans - 1 /4 cup
Onion - 1 big (finely chopped)
Tomatoes - 3 medium sized (pureed)
Garlic - 1 tsp minced
Ginger - 1" (juliennes)
Kashmiri Chilli Powder - 1 tbsp
Salt - to taste
Coriander powder - 1 /2 tsp
Jeera/Cummin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Cream / Well beaten curd - 4 to 5 tbsp ( you may also add about 1/2 cup milk)



Method for making Dal Makhani:
1- Pressure cook the urad dal and rajma in the pressure cooker for approximately 20 minutes with 3 cups of water and salt.
2- Take a pan and add the butter and oil. Now add in the minced garlic, ginger juliennes and chopped onions. Saute for 3-4 minutes till the raw smell of garlic disappears and the onions turn soft. Now add the pureed tomatoes and cook. Add the Kashmiri chilli powder, coriander powder and jeera powder and saute (at this stage you may add 3 to 4 tbsp of water so that the masala does not get burnt).
3-Saute till the tomatoes are cooked and the oil starts oozing from the sides of the masala indicating that it is cooked.
4- Add in the cooked dal and rajma and stir. Add the garam masala powder(I used Badshah brand garam masala powder) and chopped coriander leaves and stir. Add 1/2 to 1 cup water. Cover and cook for 10-15 minutes on low flame. Open adjust the seasoning.
4- Now add the cream and stir( I prefer to keep it low calorie and skip the cream, instead I add 1/2 cup milk or 4 to 5 tbsp of well beaten yoghurt).
5- Switch off and serve hot with rotis, naan or any other Indian bread.