Moong dal belongs to the legume family that is usually skinned and split and is yellow. A moong dal recipe is easy to digest, and moong dal is an ingredient widely used to make quite a range of dishes like dal, khichdi, kheer and halwa. There is a lot of moong dal recipe video 50 available on the net with which almost anyone can learn how to prepare exciting and yummy recipes. This ingredient is available in all stores and is also highly affordable and hence can be used by anyone to create even new and enticing healthy recipes from it.
Moong Dal HalwaÂ
- The first step to this whole moong dal recipe 480 is that the moong dal is soaked overnight in water.
- Drain the water and grind it into a smooth paste in a blender by adding some water.
- Take ghee in a non-stick pan and add the moong dal paste to it.
- Keep stirring, take care that it does not get charred and until the raw smell leaves.
- A consistency of moong dal paste granules will arise, and then one has to switch off the flame.
- Take another pan and add whole fat milk with water and sugar.
- Once the contents start boiling, add the moong dal contents into it and keep stirring for some time in the simmer until all the water contents are absorbed.Â
- Finally, add chopped unsalted pistachios and golden raisins to it.
- Serve this moong dal recipe hot.
Moong Dal KachoriÂ
This easy moong dal recipe 40 is made with two essential steps. They are:
Moong Dal Filling
- The moong dal is made into a coarse mixture in a blender and left aside.Â
- Oil is heated in a pan, and cumin seeds are added to it. When they start to crackle, a pinch of asafoetida with the coarse moong dal, ginger-green chilli powder, red chilli powder, garam masala, dry mango powder, besan and salt is added to it.Â
- Once the moong dal turns golden brown, the flame is switched off.
- All-purpose flour is mixed with salt and melted ghee to form a dough by kneading it.Â
- The dough must be semi-soft and covered with a wet muslin cloth for 15 minutes and left aside.
- Then the dough is divided into equal portions and rolled out to form a circle.Â
The fillings are placed in the centre, and the sides are brought together.Â They are appropriately sealed using the thumb and pressing it, ensuring that the fillings don't spill out.Similarly, many kachoris are made. Meanwhile, oil is heated in a Kadai, and on medium flame, these kachoris are dropped in.Â Once the kachoris are deep-fried, they are drained of excess oil using absorbent paper.Serve this moong dal recipe immediately when they are hot with ketchup.
Moong Dal KhichdiÂ
- This best moong dal recipe 30 is done by soaking rice and moong dal in a bowl with water for 20 minutes. After the allotted time, the water is drained and left aside.
- To a pressure cooker, the above contents are added and cooked with 4 cups of water. Along with it, salt and turmeric powder are also added with a pinch of hing. Once the cooker whistles, the rice and dal are cooked on low flame for 10 minutes until they turn mushy.
- To another pan, a combination of ghee and oil is taken. Cumin seeds and mustard seeds are added to it, and once it splutters, chopped green chillies and ginger are further dropped in. They are sautÃ©ed together for some time, and once they change colour, diced tomatoes and green peas are added.Â
- Cook only for a few minutes and then add the cooked rice and dal to it.
- Mix well and garnish them with cilantro.
- Serve this moong dal recipe with some extra ghee.
- This moong dal recipe goes well, usually with yoghurt, pickle and papad.
Moong Dal PalakÂ
- The first step in making the boiled moong dal recipe 40 is to rinse the moong dal well in cold running water until they are clear.
- It is then added to a pressure cooker and allowed to cook in medium heat after a whistle for 10 minutes.Â
- Take a pan and add oil to it. On medium heat, add cumin seeds once they start to sizzle, drop-in ginger garlic paste and green chillies.
- Next, add sliced onions and salt.
- Once they turn brown in colour, turmeric powder and red chilli powder are further added.
- They are all mixed well together and cooked for some time.
- Chopped spinach is then dropped and cooked until they wilt.
- Cooked dal is shifted to this pan with one more cup of water.
- It is let to boil at high flame and then simmered for 5 minutes.
- As a final step, lemon juice is added and mixed to the dal.
- This moong dal recipe is served hot, and it goes well with rice, paratha, and roti.
Moong Dal VadaÂ
- This whole moong dal recipe 480 is done by first soaking the moong dal in water for 4 hours.Â
- Then the water is drained and blended into a paste with some more addition of pure water.
- The batter is transferred into a bowl.
- 3 tablespoons of rice flour are added to the batter to make it thick. The main objective of this step is to get crispy vada.
- Furthermore, diced green chilli, ginger, onions, coriander, jeera and salt are added to the batter.
- A pinch of baking soda is also incorporated finally.
- Oil is heated in a Kadai, and the batter is made into vadas by sliding them into the hot oil.
- The vada is deep-fried until they are golden on both sides.
- The excess oil is drained off using absorbent tissue papers.
- Finally, this moong dal recipe is served with tomato sauce or coconut chutney.
Moong Dal CheelaÂ
- This healthy moong dal recipe 20 is done by first rinsing the moong dal well 3 to 4 times in running water.
- It is allowed to soak in water for 4 hours or overnight.
- The moong dal will double in size during the above process and then make a batter out of it by discarding the water and blending it with some more water.
- Add turmeric powder, red chilli powder and roasted cumin powder to the batter.
- Adjust the taste of the batter with salt as per requirement.
- Stir the contents and mix them well.Â
- Furthermore, add chopped coriander leaves, onions, chillies, and ginger to the batter.Â
- Mix them well and add a pinch of asafoetida.
- Allow the batter to rest for at least 15 minutes.Â
- After the resting time, one must essentially check the consistency as this resting period will alter the batter's consistency.
- If it is too thick, then one must add water to it.
- Take a non-stick pan and allow it to heat well.
- Then pour the batter to its centre and rotate the batter to form around and even shape.
- The cheela must be cooked on medium flame by drizzling a few drops of oil. Once it turns brown and crisp, it is flipped to the other side.
- Again, after some time, the cheela will appear crisp. After this, they are folded into triangular shapes.
- Panner crumbles can be stuffed into them, and this is entirely optional.
- Serve this hot moong dal recipe with any chutney or tomato ketchup.