moong dal recipe Archives | Sindhi Rasoi |Sindhi Recipes

Panchratna Dal|Mix of five lentils

Alka Keswani — Fri, 27 May 2011 15:13:19 +0000

Panchratni or panchratna (meaning 5 Jewelled ) dal is a mix of 5 dals, and though it is one of most favored Mughlai dal, it is equally popular in Punjabi cuisine as Dal panchmel or Dal panchratni. Though Tidali dal (Three dal mix) is more popular in Sindhi cuisine, but occasionally this creamy and protein rich mix of dals is simply savored when served with plain boiled rice, roti and some tawa / pan fried vegetables like potato or brinjal/eggplant. There are many versions of this dal, the recipe differs from region to region, from person to person. The combination of dals used also differ.Some prefer to cook it without onions, with loads of tomatoes, while other use onions and tomatoes.Sometimes even curd is used as souring agent. So go ahead and experiment ! ; Print Panchratna Dal|Mix of five lentils Rating 5.0 from 1 reviews Prep time: 120 mins Cook time: 45 mins Total time: 2 hours 45 mins Serves: 3 Panchratna, panchmel or Mughlai dal is a traditional Indian Dal recipe Ingredients ¼ cup whole Urad dal (black lentils) ¼ cup Chana dal ( Bengal gram split) ¼ cup moong (whole green grams) ¼ cup masoor dal (Egyptian lentils) ¼ cup Toover dal ( Arhar/ pigeon peas ) 2 small onions chopped finely Ginger garlic paste 1 tbsp (Garlic is optional ) Green chillies 2-3 Tomatoes 2 large Salt as per taste Turmeric powder ½ tsp Coriander powder 1 tsp Ghee/oil 1½ tbsp Cumin seeds 1 tsp A pinch of asafoetida powder (Hing) Coriander leaves to garnish Method Mix, pick, rinse several times and soak the lentils in water for 1-2 hours. In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker. If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed. Meanwhile in a frying pan or kadahi, pour 1½-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds. When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour. Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well. Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal). Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.Garnish with coriander leaves. Serve it with rice/ roti and enjoy a hearty meal. We had it with plain roti , along with Tawa aloo (Recipe coming up next), on the bed of salad . 2.2.1

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Saayi Dal(Split Green Mung Dal)

Alka Keswani — Wed, 23 Jul 2008 08:32:44 +0000

To begin with, this had been a hell of crazy month so far, for me…..with too many commitments and too many changes in my otherwise routine life.So much that I almost thought of winding up things and going in some solitude.The hustle bustle of life gets too hectic for a person like me who loves to be in her own small but comforting world.I hate being dragged in different directions and I simply loathe myself for being unable to utter NO to anybody.Though there were some amazingly pleasant surprises too ,but those too came with a Whiff of sadness .No matter how much I wish of wishful bliss-es, I am aware that life is like that, so guys love it or hate it…..U have to live in this world (where else can I run away …huh??) Well, if you are still reading this, then I am thankful to you for pausing and hearing my claptraps, but I promise I wont go on and on and on.So let’s shift our focus on some more useful stuff and talk about today’s recipe Dal is a very staple food in Indian cuisine and that includes Sindhi cuisine too.There are many varieties of pulses that we consume in our daily diet.No matter how much Modern sindhis go GA GA over American/Chinese/Italian food, but nothing could beat the satisfaction of eating Dal chaawal or dal roti,and that bring them back to their roots(atleast in terms of food).They eat like gluttons when offered with burgers,pizza,noodles,Frankie(with due respect to all these foods), but soon the craze fades away and they start longing for simple Ghar Ka Khana…..and the food they miss most is of course Dal chaawal. Sayi dal or split green mung dal is yet another dal that I love to cook and eat, coz, its so flavorful and healthy too.So here we go… Saayi dal: Print Saayi Dal (Split Green Mung Dal) Rating 3.0 from 1 reviews Prep time: 30 mins Cook time: 40 mins Total time: 1 hour 10 mins Serves: 2 Split green moong dal with garlic tadka Ingredients Saayi dal (also called as khichdi dal) about a cup Tomatoes 2 Green chillies 2 or more Ginger 1" piece Turmeric powder ¼ tsp Salt as per taste Water For tadka: Garlic 4 cloves Curry leaves 5-6 Cumin seeds ½ tsp Oil 1tsp Method Wash and soak dal for about half hour.You will find skin of dal separating out out, its up to you,to discard that or continue cooking with it In a pressure cooker, add dal, chopped tomatoes, green chillies, ginger (all chopped), salt, turmeric powder and water, say about 3 cups approx.(water should be much above the level of dal) Close the lid and wait for at least 5 whistles Later mash the dal with a wooden whisker or churner and add tadka For tadka, heat about a spoonful of oil, add crushed garlic, curry leaves and then cumin seeds (in that order only) and let the cumin seeds get brown in color.Immediately add this seasoning in dal and adjust the consistency by adding some more water if required Now either allow to cook the dal and wait for two whistles (of cooker of course) or simmer it for few minutes till the dal absorbs the flavor of seasoning Garnish it with coriander leaves and serve with boiled white rice and vegetable of your choice (optional) I enjoyed this dal with boiled rice and shallow fried Bitter gourd chips (just wash and slice bitter gourd, add salt and keep aside for 15 min, then shallow fry and add turmeric powder, red chilly powder and coriander powder) 2.2.1 PS:This request is nothing to do with food recipes, its just a personal call. I know there are many talented ladies (some guys too??? hmmmmmmm) here and many of them are doting mothers too.So I wud like to request you all,that if you can spare some time, will you share some good English/hindi poems for 1st grader (5 and half yr old kid)? The recitation competitions are soon to be held in my son’s school and I had googled enough to find some good simple poems nice enough for my kid to learn in the past two years.But this time I feel short of finding good stuff (time constraints and lack of patience to read and sort from enormous collection) So if you can squeeze out some moments and send me links or texts of some good poems (not nursery rhymes),I will be obliged You can send me your poems (or links of your fav. poems) at sindhirasoi@gmail.com(sindhirasoi at gmail dot com) Hope you generous people out there, will help me out on this ! Thanks !

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Daal jho chilro

Alka Keswani — Fri, 04 Apr 2008 09:26:41 +0000

This one is actually a good recipe for making use of leftover daal, moongdaal to be precise Print Daal jho chilro Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 1 Savory pancake made from leftover moong dal Ingredients A bowl of leftover daal (you can refer recipe of daal in Daalchaawal) Wheatflour or gramflour 5-6 tsp Oil a spoonful Salt ..little Method Reheat dal till it becomes really dense, then add flour to it Add some salt and mix it properly, the dough should be thick Now grease the pan or griddle with some oil and spread the mixture to make a thin pancake (chilra) Now pour some more oil from sides and let it cook on medium heat for few minutes Toss it and let it cook on another side (well it really tests your patience, coz it do take pretty long time) Cook it till crisp brown colour is attained Serve it with ketchup or chutney 2.2.1

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Dal Chaawal

Alka Keswani — Wed, 06 Feb 2008 16:37:47 +0000

Print Dal Chaawal Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 3 Dal rice is a staple food of Indian, the comfort food as it is called, the combination of lentils with steamed white rice when served with roti and a side dish makes a complete meal Ingredients Yellow moong dal (dhotal dal) 1 cup Tomatoes 2 Green chillies 2 or as per taste Ginger a half inch piece Turmeric powder ¼ tsp Salt as per taste For Tempering Curry leaves 6-8 Cumin seeds 1 tsp 2 tbsp oil or ghee for tempering Boiled or Steamed white rice as per requirement Method Pick and rinse the dal with water, several times, till the water runs clear. Soak for 20 minutes. In a pressure cooker, mix dal, chopped tomatoes, green chillies and ginger, salt, turmeric powder and two cups of water. Close the lid of cooker and wait for 2 whistles.Put off the gas. (NOTE Many prefer this dal to be cooked in handi, or an open vessel, in that case follow the same method except that more water should be added) When the pressure subsides, open the cooker lid and whisk the dal. Heat the oil or ghee for tempering, add curry leaves and cumin seeds and allow it to splutter Add this tempering to the dal and immediately cover the pan/cooker. Add some hot water and bring it to a boil. Simmer the dal for 3-5 minutes or cook under pressure for one whistle. Garnish with coriander leaves and serve hot with plain white rice and a side dish of your choice. Most Sindhis love to have shallow or deep fried spiced potatoes with dal rice. The onion pickle in the picture is called Paani waari Khatain! 3.5.3251

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