Wednesday, September 7, 2011

Buttery green mung bean! (Mung dal)

It's easy to cook, packed with proteins and you can create something special with them- Mung dal both yellow and green are used in Indian kitchen extensively. To be honest, as a kid, I always used to be baffled with different dals. My mom used to have big jars of them and would act like a magician mixing potions and creating different cuisines with different dals. I remember watching her with wide eyes thinking how the hell I am going to remember the names and how the hell am I going to know which one to use for which dish...I have come a long way and I love all my dals.  


This recipe is different- I used my dal makhni recipe with mung bean and it tasted really special. Confused? Ok, Dal Makhni is a very popular dish that is served in Indian restaurants. The catch is Dal makhni is made with whole black gram (sabut urad dal) & red kidney beans. But I used green mung beans with the same ingredients and loved the outcome! Go ahead and indulge yourself in buttery lentils with Indian spices....






What do we need?

Green mung dal- 1 cup
Grated ginger- 11/2 inch piece
Butter/clarified butter (ghee)
Cumin seeds - 1 tsp
Onion- 1 medium sized (chopped)
2 medium sized tomatoes (chopped)
Red chilli powder - 1 tsp
Garam Masala - 1 tsp
Fresh coriander leaves for garnishing
Garlic - chopped (5-6 cloves)
Salt according to taste







How did I make it?


Soak mung dal in water for at least a couple of hours. Drain and pressure cook it with half portion of the grated ginger till they become soft (reserve the other half portion of grated ginger for later use). Melt butter in a pan. Add cumin seeds. As they start to change color, add onions. Fry onions till they become golden brown. Add garlic, remaining ginger and tomatoes. Cook till the tomatoes are mashed and has mixed well with the rest of the ingredients. Add cooked dal to this. Add around one cup of water and adjust salt according to your taste. Mix red chilli powder, garam masala powder and simmer for 15 to 20 minutes. Add fresh cream (optional) and mix well. Cook your dal on a low flame for 5 minutes. Serve with rotis/rice. Garnish with coriander leaves.




Note: This dal is the easiest to cook and takes only a couple of whistles with the pressure cooker. You can get this dish out on the table within half an hour.

16 comments:

  1. Wow what a lovely bowl...mung beans curry looks yumm.

    cheers
    Muskaan

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  2. I too use green moong for making dal makhani...and I just love this curry....yours looks very tempting

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  3. Dal makhani looks delicious... I love the use of green moong dal..:) This recipe oozes with home made goodness:)
    First time here and I enjoyed browsing through your recipes..:)
    Sure to visit again.. following u..
    Reva

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  4. Thanks for that lovely comment Suchi!!! You know what?? I just made this green moong curry but with a slight variation. Isn't that an interesting coincidence. Planning to post it sometime. Keep the creative juices flowing :)

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  5. First time at ur space,this looks so delicious,perfect with paratha

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  6. u have a wonderful space here..the curry looks fabulous!!!

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  7. Whole green moong is my fav n like the way you have cooked it here ~ goes perfect with roti.
    USMasala

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  8. Nutritious and inviting curry..

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  9. First time here. You have a lovely space.
    Dal looks very tasty :)

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  10. always a fan of lentils and beans - Healthy wholesome recipe Suchi! two thumbs up :)

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