Veg Curries - French Beans - Beans Moongdal Fry

Beans Moongdal Fry

Ingredients Quantity Moongdal,Soaked 1 Cup Beans,chopped 1 Cup Green Chillies, Sliced 4 Cumin Seeds 1 Tsp Mustared Seeds 1/2 Tsp Onions,Sliced 1 Medium Curry Leaves Few Ginger Garlic Paste 1 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Dry Coconut Powder 1/4 cup Coriander Powder 1 Tsp Oil 3 Tbsp

Serving 4 Preparation Time 15 mins Cooking Time 20 mins

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1. Boil beans in hot water for 5 mins and drain off. In the same water cook moongdal for 10 mins and drain them.
2. Mean while in a pan add oil to heat. Splutter the cumin and mustered seeds. Add the onions and green chillies and cook them till they becomes soft. Add the ginger garlic paste and mix well.
3. Add beans to this and cook for 4 mins in medium flame with lid closed.
4. Now add the moongdal and cook for 15 mins. Close the lid and keep the flame in low. Stir them occasionally.
5. Finally add coconut powder,salt,coriander powder,coriander leaves and mix them nicely.

1. Watch out more Veg Curry Recipes and Non Veg Curry Recipes.
2. Try more recipes with Moong Dal or Beans.

Breakfast - Idli - Moongdal Idli

Moongdal Idly

Ingredients Quantity Moongdal 1 Cup Rice 1/4 Cup Oil To Grease

Serving 4 Preparation Time 3 mins Soaking Time 4 Hrs Cooking Time 15 mins

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1. Soak dal and rice for 4 hrs and grind to a fine idly batter. Ferment it over night to get soft idli's.
2. Grease the idly plates with oil and pour the batter in it.
3. Cook this in steam for 15 mins as you do like normal idli's. Remove them with a spoon, once they are cool.

1. Try more Idly Recipes with their combination Chutnies.
2. Try Boorelu Recipe or Sweet with left over idli's.
3. Check more recipes with Moongdal or Rice.

Sweets - Kheer - Vermicelli Nut Dal Kheer

Vermicelli Nut Dal Kheer

Ingredients Quantity Vermicelli 1 Cup Sago,soaked 1/2 Cup Milk 1 ltr Moong Dal,Boiled&grinded 1/4 Cup Carrot,Grated 1/2 Cup Sugar 1 Cup Ghee 4 Tsp Nuts Cardomom Powder 1/2 tsp

Serving 4 Preparation Time 15 mins Soaking Time 2 hrs Cooking Time 15 mins

Method :

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1. Pour the milk and bring it to boil.
2. In a separate pan add 1 cup of water. When water boils add vermicelli.
3. Add soaked sago to the mixture and stir it till the rawness goes off.
4. Add moong dal paste and cook for 2 more mins with out lumps.
5. Add sugar and stirring constantly bring to boil.
6. Finally switch off the flame and add cardomom,ghee,roasted nuts and milk one by one by mixing throughly.

Tips :

1. Have a look at more tempting Kheer Recipes

Breakfast - Idli - Moongdal Paatoli Idli

Moongdal Paatoli Idli

Ingredients Quantity Moong dal 1 Cup Tamarind 1/2 lemon size Jaggery 1/2 lemon size Onion chopped 1/4 Cup Curry leaves Few Coriander leaves Few Green chillies chopped 3 Turmeric powder 1/2 tsp Salt To Taste Tempering Oil 1 tsp Chana dal 1 tsp Urad dal 1 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 tsp

Serving 4 Preparation Time 5 mins Soaking Time 4 hrs Cooking Time 15 mins

Method :

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1. Soak moong dal and grind into a smooth paste. Prepare small idlis with the batter in a idly cooker.
2. Take a pan pour some oil and heat it. Add tempering seeds,curry leaves and onions. Fry them for till onions turns to light golden color.
3. Now add tamarind juice,some water as we needed and bring it to boil. Add small piece of jaggery and boil it for another 5 minutes.
4. Add salt,turmeric powder,coriander leaves and cook for few seconds.
5. Finally add prepared idlis in boiling content and boil for few minutes.Transfer into a bowl and serve hot.

Tips :

1. Dont over cook the idlis more than 5 mins. Other wise idlis becomes hard.
2. You might also like other Idli Recipes.
3. Serve hot with a dip of your choice. Here are a variety of Chutney Recipes to choose from!

Breakfast - Idli - Moongdal Oats Idli

Moongdal Oats Idli

Ingredients Quantity Moong Dal 2 Cups Oats 1/2 Cup Urad Dal 1/2 Cup Idly Rava 1/2 Cup Oil To Grease Salt To Taste

Serving 5 Soaking Time 4 hrs Fermentation Time Overnight/4 hrs Cooking Time 10 mins

Method :

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1. Clean the urad dal along with Moongdal and soak for 4 hrs. Make a smooth paste in blender by adding required water. Transfer this to a bowl.
2. To this add idli rava and oats little by little and mix well. Cover this batter with lid and keep in a warm place over night to get fermented. Next day add salt to it accordingly and mix well.
3. Grease the idli holder or pan well with oil and fill each of them with 3/4th full of batter.
4. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.

Tips :

1. Chek by using fork. If the fork comes out clean with out batter, then our idlis are cooked.

Breakfast - Vada - Moongdal Dahi Vada

Moongdal Dahi Vada

Ingredients Quantity Green Moong Dal 1 Cup Yogurt/Curds 2 Cups Turmeric Powder 1/4 tsp Ginger, Grated 1/2 tbsp Green Chilli, finely chopped 2 Salt To Taste Oil To Deep Fry+1 Tbsp Tampering Cumin Seeds 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Red Chillies, pieces 1 Curry Leaves 5

Method :

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4

1. Soak moong dal(with skin) washed, soaked for 3 hours and ground to a fine paste adding very little water. Combine the ground moong dal paste with grated ginger, chopped green chillis and salt.
2. Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown. Finish making vadas with the rest of the remaining batter. Keep them aside.
3. Beat curds well till frothy (there shouldn’t be any lumps). In a pan add 1 Tbsp of oil and crackle the "Tamper" ingredients. Add this to curds and mix well.
4. Place the vadas in a serving bowl (as shown in the picture) and pour the curd mixture evenly all over the vadas, covering them completely.

Tips :

1. Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder.

Sweets - Rice - Dry Dates Pongali / Karjura Pongali

Dates Pongali

Ingredients Quantity Rice 1 Cup Moong Dal 3/4 Cup Fresh Coconut 1/4 Cup Dates 2 Cups Milk 2 Cups Dry Nuts Few Elachi Powder 1 tsp Honey 2 Tbsp

Method :

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1. Dry roast moong dhal until nice aroma rises, Keep aside. In a pan dry roast cashews and coconut one by one until golden brown.
2. Wash and soak dates in hot water for at least for 2 hours. Blend ot to a fine paste by adding little hot water. Dry roast the nuts and coocnut.
3. Pressure cook moong dhal, rice,milk(1 Cup) with water(1 Cup) for 3 whistles in medium flame, mush it up a laddle once and set aside. Mix them well before cook.
4. Add remaining milk and allow it to boil. Combine well,cardamom powder and roasted coconut and cashews and give a quick stir. Once its semi thick switch off the flame. Add dates paste and honey. Combine well till the paste is coated all over the rice.

Tips :

1. Adding saffron is purely optional but will give a richer taste.
2. Adding more milk and cooking the pongal in milk gives a yummy taste.

List - Pulses - Moong Dal Recipes List