If you follow my Instagram feed you will find me cooking very simple dishes during weekdays. Mainly because the little one’s sleep schedule is crazy and all I get is maximum 20-30 minutes to prepare lunch for the husband before he leaves for work. There are days when she won’t let me to do that too.. I try to cook easy yet healthy recipes and Daal with Rice is my favorite combination. It has the right amount of proteins & carbs.. A bowl of yogurt & a salad will make it a wholesome healthy meal. Also if there is any leftover from lunch we have it as a sidedish for roti during dinner.
I have still not included Kidney Beans, Green Peas, Kabuli channa in my diet since it might make her gassy.
Just using Toor Daal, Moong Daal, Masoor Daal & this green moong daal. For now she seems to be ok whenever I eat them ☺ Addition of ginger & garlic helps too. If you are a nursing mom add extra few pieces of garlic since they help in increasing the supply
Coming back to recipe you can serve this with rice,roti or even dosa. Instead of chilli powder I have even used Sambar Powder. It gives an amazing flavour too. You could try that as well. Also if you dont have green mung beans then substitute with White Lobia, Horse Gram & other lentils too. The following recipe serves 4
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 4 hours Soaking time |
| Servings |
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- 1 Cup Whole Green Moong Dal
- 1 onion
- 3 tomato
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala or MDH kitchen king masala
- 1/2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera Seeds
- Few Curry leaves
- Few Coriander Leaves For garnishing
Ingredients
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|
- Soak Green Moongdal in water for atleast 4 hours or soak them overnight.
- Pressure cook it with a pinch of salt & turmeric for upto 6 whistles. I prefer my daal to be completely mushy however you can reduce the number of whistles if you would like them to be bit crunchy
- Heat oil in a frying pan add mustard seeds, jeera seeds, curry leaves
- Saute for a minute
- Add finely chopped onions ,tomatoes, ginger garlic. Add all the spice powders one by one
- Keep it in low flame and continue sauteing until onions become translucent & tomatoes are partially cooked
- Now add the pressure cooked daal, add 1 cup of water and let the whole mixture boil for ten minutes in medium flame
- Adjust salt and at last garnish with coriander leaves
If you want to give a southindian twist to it, then make a smooth paste out of 1/4 cup grated coconut+1/2 tsp poppy seeds+1/2 tsp saunf.
2. Add 1/2 cup of milk and boil it for 5-10 minutes until the raw smell goes off
3. This creamy kuruma variation of Moongdal tastes delicious too. Try this variation and let me know how you liked it.