Wednesday, July 9, 2014

Mung Daal #1

Daal is a staple dish in my kitchen. No matter what it has to be prepared. But who would like to have the same lentils over and over again?? So this became the point that I started to try different kinds of daal. After red lentils this moong daal was something that I liked more than the Arhar or Chana daal. But as a kid and of course as a student I used to hate it.

how to cook Mung Daal recipe

how to cook bengali tyle mung dal recipe

Its peculiar taste has always driven me away from it. Moreover its raw yellow color was so demoralizing that I have always preferred the red lentils. But monotony plays a very important role in the life. No matter how much we hate it, this is the reason that we is the reason we seek new place, new events, new life. And I am no difference. The lentils, who were once so savoring, so favorite, drove me away from itself by its those features which were once so breathtaking and lovely for me.
Since then I have prepared moong daal in different ways. This is one of them.

how to cook mung da with bori recipe

Moong Daal #1
Serves 2

bengali style mung dal with bori recipe

  • 1/2 cup moong daal
  • 1/4 cup fresh green peas
  • 2 green chilies - chopped
  • 1/4 cup small bori
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1 tsp of the grounded (cumin seeds+coriander seeds+black pepper+red dried chili) powder. They should be dry roasted before making into a powder.
  • 1/2 onion - thinly sliced
  • 2 dried red chili
  • 1 tsp ginger-garlic paste
  • water to boil the daal
  • 2 tbsp any unflavored oil
  • 2 tsp mustard oil (you can use any unflavored oil of your preference)
  • salt
  • Boil daal in a pressure cooker using water, salt,turmeric powder and red chili powder. The quantity of the water should match the desired consistency of your cooked daal, whether you want it thick or runny. Usually it becomes properly cooked within 3-4 whistles.
  • Now in a pan fry the bori using the unflavored oil. Fry until they have turned reddish. Do not brown them. It will not taste good that way. After they are fried keep them aside.
  • After the daal is cooked heat oil in a pan. When the oil is hot enough add the cumin seeds and let it sizzle.
  • Now add the dried red chili.
  • Stir for 4-5 seconds.
  • Then add onion and ginger-garlic paste.
  • When the red chili starts to brown add the cooked daal in it.
  • When the daal comes to a boil add the fried bori and green peas.
  • After mixing them to the daal add the cumin powder and coriander powder.
  • Let it boil until it comes to your desired consistency and the peas are properly cooked.
  • Taste and adjust seasoning.
  • Before putting off the flame sprinkle the dry roasted powdered spices.

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