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Dal Moong ~A healthy Breakfast

Alka Keswani — Mon, 20 Apr 2009 05:09:57 +0000

Dal Moong is a typical Sindhi Breakfast item, and is more famous as a Morning Street Food. Well, this means that generally Dal moong , along with Dal pakwan, Makhni Dal , sold at Thelas or as street food in morning , are preferred by Sindhis . A very simple to make, Dalmoong is a wonderful combination of Yellow split beans (Moong ki peeli dal) , and Green Grams (sabut Moong), cooked till mushy and topped with some spices and vegetables like boiled potato, beetroot, raw mango etc, with some tangy tamarind chutney is relished with some Koki or even Phulka Though the moong available at such thelas have a very distinct(Read….Better) taste, but still home made food is always healthier isn’t it? Moong and dal are cooked separately and then while serving , take moong in a bowl, and pour few spoons of dal over it ,on half of the side, and garnish it. The recipe of moong varies , some make these with onion and ginger garlic, other prefer just ginger garlic base, while some use just dry masalas to flavor the otherwise bland green grams Print Dal Moong ~A healthy Breakfast Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Nutritious Moong beans and yellow Dal topped with boiled vegetables Ingredients Sabut Moong 1 cup Green chillies 2 Salt Kamaal Patt (Tej Patta) 1 Turmeric powder ¼ tsp Garam masala powder 1 tsp Red chilly powder ½ tsp Coriander powder 1 tsp Ginger garlic paste(optional) 1 tsp Amchoor powder 1 tsp Oil 1+1 tsp(1 tsp for moong, and one for tempering ) For Garnish Boiled, peeled and chopped Potato 1 Boiled, peeled and chopped Beetroot 1 Finely chopped onion, raw mango, Tomato 1 each Coriander leaves Tamarind chutney and Green chutney(Coriander and mint chutney), either or both 1 tsp per serving Method Pick, rinse several times and then soak moong for few hours In a pressure cooker, take 1 tsp of oil and add tejpatta, after a minute add ginger garlic paste(optional) and saute till the rawness of Ginger garlic paste is gone . I skipped this step 🙂 Add the soaked moong, salt and turmeric powder,chopped green chilllies and add water (should cover moong properly) If you have soaked moong for few hours, add less water or if you are cooking moong without soaking, add water tad more than double the quantity of moong Close the lid of cooker and wait till 2- 6 (depending upon the quality of moong and time of soaking) whistles Put off the burner and let the pressure in cooker subside Whisk the moong with wooden whisker (Mandiyaro ) Now take one tsp of oil, and add coriander powder, red chilly powder , garam masala powder and let it sizzle for 2-3 seconds Add this tempering to the boiled moong, and add amchoor powder, mix properly and add some water if required Let it simmer for few minutes and adjust the seasoning if required Makhni Dal Recipe is givenhere For serving, take a bowl, add few spoons of moong, top it with some Dal , garnish it with chopped veggies and tamarind (and/or) green chutney and finally some chopped coriander leaves. Serve it with Rotis, phulkas orKoki 3.5.3251

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Dal Puri ~Simple Comforts

Alka Keswani — Tue, 31 Mar 2009 01:42:41 +0000

Today I had promised myself that I won’t go ahead with my ramblings, so all the regular visitors of my Virtual Kitchen, can simply heave a sigh of relief ! But hold on……..promises are meant to be broken isn’t it? Well, I wont budge without talking about the Earth Hour, that was observed on 28th March, all around the globe.The question is did we participated and put off the lights for an hour? Nopes…the reason is we already did that for 6 hours during the day and do so religiously everyday, Thanks to the daily “loadshedding”. But the earth hour did made me sit and think about, how wonderful it would be, if all the residential areas (and not industrial ones) in Maharashtra at least, switched off the lights for an hour daily, then obviously we wont have to suffer the daily torture of six-hours-no-electricity…….Any one listening??? Now coming to Dal puri,which is one of the most common breakfast amongst Sindhis.Now all those health conscious people, before you frown upon me, let me assure you that the deep fried puris can be replaced with plain roti, koki, even bread ,but then few combinations are made in heaven.And Dal puri is one such awesome combination. Long long ago…when we were kids,a neighbouring food thela was very popular place for all the morning persons to meet and chat ,while they waited for the aged, frail, soft spoken UNCLE, to assemble the Dal ,dal moong, dal bread etc, on the fresh, green leaves (Don’t remember whether they were betel leaves). The real dense, creamy plain dal (yellow split moong dal) flavored with just salt, turmeric and black pepper powder, used to be a staple breakfast for many of kids around,since it was non spicy,and for elders the dalmoong (Recipe coming soon), flavored with garam masala, some Imli chutney, and chopped boiled veggies was most loved breakfast with either Rotis or Koki The memories of a toddler, studying in Balmandir (Play school) ,when that kid used to wait for Recess time so that mother would send that creamy dal on leaf,with some koki or puri wrapped in a handkerchief (During those times, no aluminum foils or fancy tissue wrappers were available) still lingers around me . Got the connection?? No?? Huh ,who would wait for a recess in two hour session of school, but a foodie like…yours Truly 🙂 Print Dal Puri ~Simple Comforts Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3-4 Creamy Lentils cooked with minimum spices and served with deep fried Puri Ingredients For Pooris : Wheat flour 1 cup Salt as per taste Black pepper powder ¼ tspn Cumin seeds 1 tspn Oil for frying For Dal Yellow split Moong dal(peeli dal) 1 cup Salt as per taste Turmeric powder ¼ tspn Black pepper powder to garnish A piece of charcoal and a tsp of Ghee (Optional) Method To Make Puri Mix wheat flour ,salt,black pepper powder,cumin seeds and knead a dough The dough should not be too hard or too soft.Let it rest for a while.Then knead it little further to make the dough smooth and workable Take a very small portion of this dough and roll it into small chapati. Gently and carefully slide this puri in frying pan,and the oil should be hot Slightly keep on pressing the sides of puri so that it puffs up(That's Fun!) Toss it and cook it on slow flame for just about 3-4 seconds or till the surface appears light brown To Make Dal Pick, wash and soak moong dal for 15 minutes Boil it in a pressure cooker with some salt,water and turmeric powder,untill two whistles of cooker. It can be cooked in a pan or Handi too, the cooking time will be anywhere around 15-25 minutes depending upon the quality of dal and soaking time. Whisk it with the hand whisker and adjust the consistency of dal. It should be thick creamy Garnish it with black pepper powder.Optionally one can add the tempering of red chilly powder+garam masala powder+coriander powder, ¼ tsp of each,before serving. Another option is to heat up a charcoal piece, place a small steel katori in handi/ cooker containing dal, add a tsp of ghee over the charcoal and immediately cover the pan or cooker with a lid so that the smoke get trapped inside the container. This imparts a lovely smoky flavour to dal. This dal has a tendency of thickening, soon after it is made, so add little hot water and boil, every time you serve it 3.2.2925

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Moong(Green Grams)

Alka Keswani — Tue, 02 Sep 2008 09:13:38 +0000

I am a self proclaimed Dal lover and I love to make a different one daily! I enjoy the feeling of having FILLING FOOD, when I eat dal, rice, roti, subzi combo. Hence I am actually not very fond of Moong, coz this one doesn’t go with rice:-( Moong or green gram are a storehouse of proteins.Moreover, the nutritious value of the moong increases many folds when these beans are sprouted.So don’t forget to include these green pearls in your regular diet My hubby likes Moong plain and bland,while my son and myself prefer a more spicier version.So I end up making Moong twice in a week, one his way and one my way;-).And still it has to be accompanied with some dry Subzi or atleast a Jowar flour DODA (recipe coming soon). Fussy eater …who me????. No way….I am just an innocent person, whose taste buds have been pampered (read…spoiled) by her mother!! Now considering how bias I am about spicy things, I would naturally share with you all my version of moong…..As usual hubby dear can wait…isn’t it?? Print Moong(Green Grams) Rating 1.0 from 1 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 2 Healthy Moong or green gram cooked in traditional sindhi style Ingredients Moong (Green gram) 1 cup Onion 1 small Garlic 5-6 cloves Ginger Tomatoes 2 Green chillies 2-3 Salt Turmeric powder ¼ tspn Garam masala powder ½ tspn Oil 2-3 tspns Curry leaves 5-6 Cumin seeds 1 tspn Method Soak moong in water for few hours (could be made instantly,without soaking) Rinse them properly 6 -8 times Now in a pressure cooker add some oil, add ginger garlic paste,and saute for few seconds Add chopped onions and fry for some more time Add chopped tomatoes before the onion turns brown in colour Add chopped green chillies, salt, turmeric powder, garam masala powder and mix well Now add moong, some water(2-3 cups) and mix Close the lid of cooker and wait for atleast 3 whistles if moong are previously soaked or else for 8-9 whistles if they aren't soaked If required, whisk the moong with a wooden whisker (mathni) Now heat 1tsp of oil and add curry leaves and cumin seeds and wait till cumin seeds change colour Immediately add this tempering to cooked moong and mix well Adjust the water consistency and simmer for few minutes Serve hot with rotis or phulkas or Doda 2.2.1

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