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Fish with Moong Dal Recipe

Fish with Moong Dal Ingredients :

  • Fish with Moong Dal Recipe1
    Fish with Moong Dal Recipe1

    1 cup moong dal

  • 2 fish heads
  • 1 onion, chopped finely
  • 1 tomato, chopped finely
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 green chillies, chopped finely
  • 1 tbsp turmeric powder
  • 1 tsp cummin seeds powder
  • 1 tsp coriander seeds powder
  • 3 dry red chillies
  • 2 bay leaves
  • 2 cardamoms
  • 1/4″ cinnamon
  • 4 cloves
  • 3 black pepper
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • A pinch of hing
  • Salt as per taste
  • Oil for frying

How to make Fish with Moong Dal

  • Wash the dal and soak for half an hour.
  • Pressure cook the dal with ½ tsp turmeric powder.
  • Clean the fish heads and make into big pieces.
  • Marinate the heads with ½ turmeric powder, salt and lemon juice. Keep aside for 45 mins.
  • Heat oil for frying. Deep fry the fish heads till golden brown.
  • Drain and keep aside. Remove the oil from pan keeping only approx 3 tbsp of it.
  • Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper.
  • Add onion and fry till transparent. Add ginger, garlic and green chillies.
  • Simmer for 2 minutes. Add chopped tomatoes and simmer for 5 minutes.
  • Add cummin powder, coriander powder. Add fish heads and simmer till they crumble.
  • Add dal and 1 cup water. Let it boil till the required consistency of curry.
  • Sprinkle garam masala. Serve hot with rice.
  • Fish with Moong Dal is ready to serve.

Moong Dal With Palak Recipe

Moong Dal With Palak Ingredients:

Moong Dal With Palak Recipe
Moong Dal With Palak Recipe
  • 1 cup split Green Gram Lentil (Moong Dal)
  • 3 cup chopped Spinach (Palak)
  • a pinch of Turmeric Powder (Haldi)
  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 1 tsp Asafetida (Hing)
  • 2 tblsp Butter
  • 1 tsp chopped Garlic (Lasun)
  • 1 tsp chopped Ginger (Adrak)
  • a pinch of Sodium bi carbonate
  • 1 tblsp fresh Cream

How to make moong dal with palak:

  • Wash and soak the gram for 30 minutes.
  • Boil some water in a pan.
  • Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
  • Drain the leaves and when cool grind in a blender. remove and keep aside.
  • Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
  • When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
  • Transfer the dal to a pan and add the spinach paste. mix thoroughly.
  • Cook over a low flame for 2 minutes.remove from the flame and keep aside.
  • Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
  • Add the ginger and the asafoetida and fry for a few seconds over a low flame.
  • Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Moong ki Daal ke Dahi Baray Recipe

Moong ki Daal ke Dahi Baray Ingredients:

Moong ki Daal ke Dahi Baray Recipe
Moong ki Daal ke Dahi Baray Recipe
  • 2 cups of whole moong dal soaked overnight
  • 1 tsp. salt (to taste)
  • 1 tsp. whole black pepper (Kali Mirch)
  • 1 tsp. cumin seeds (Zeera)
  • 3-4 whole dried red chilies
  • 1 tbs. coriander (Dhaniya) seeds
  • 3 tbs. besan flour

How to make Moong ki Daal ke Dahi Baray:

  • Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
  • Form flat discs and fry on medium […]

Moong Dal Kachori Recipe

Moong Dal Kachori Ingredients:

Moong Dal Kachori Recipe
Moong Dal Kachori Recipe
  • 1 1/2 cup plain flour
  • 3 tbsp. oil
  • salt to taste
  • cold water to knead dough
  • For filling:
  • 1 cup yellow moong dal washed and soaked for 1/2 hour
  • 1 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. dhania (coriander) powder
  • 1/2 tsp. coriander seeds crushed coarsely
  • 1/2 tsp. fennel (saunf) seeds crushed coarsely
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1 tbsp. coriander leaves finely chopped
  • salt to taste
  • 2-3 pinches asafoetida
  • 1 tbsp. oil
  • oil to deep fry
  • 1 tbsp. plain flour for patching

How to make Moong Dal Kachori:

  • Mix flour, salt and oil, knead into soft pliable dough.
  • Keep aside for 30 minutes.
  • For filling:
  • Put plenty of water to boil. Add dal.
  • Boil dal for 5 minutes, drain.
  • Cool a little. Heat oil in a heavy pan.
  • Add all seeds whole and crushed allow to splutter.
  • Add asafoetida, mix. Add all other ingredients.
  • Mix well. Do not smash the dal fully.
  • But enough to make the mixture hold well.
  • Remove from fire, cool.
  • Divide into 15 portions.
  • Shape into balls with greased palms.
  • Keep aside.
  • To proceed:
  • Make a paste with water, of flour for patching.
  • Keep aside.
  • Take a pingpong ball sized portion of dough.
  • Knead into round. Roll into 4″ diam. round.
  • Place one ball of filling at centre.
  • Pick up round and wrap ball into it like a pouch.
  • Break off excess dough carefully.
  • Do not allow cover to tear.
  • Press the ball with palm, making it flattish and round.
  • Repeat for 4-5 kachories.
  • Deep fry in hot oil, on low flame only.
  • If the kachori get a hole anywhere, apply some paste.
  • Return to oil and finish frying.
  • Turn and repeat for other side.
  • Fry till golden and crisp. Small bubbles must appear over kachori.
  • Drain and serve hot with green and tamarind chutneys.

Moong Daal Samosa Recipe

Moong Daal Samosa Ingredients:

Moong Daal Samosa Recipe
Moong Daal Samosa Recipe
  • 2 cups of all purpose flour (maida)
  • 1 cup of vegetable oil
  • Salt (depending upon the taste)
  • moong daal (soak 6-8 hrs in Plenty of water with baking soda)
  • 1 tbs red chili powder
  • 1 tbs garam masala
  • 1 tbs coriender powder
  • 1 tbs salt
  • tbs amchur
  • 3-4 pinches asafoetida powder
  • tbs cumin seeds
  • Vegetable oil for frying

How to make Moong Daal Samosa:

  • Grind the moong daal with minimum quantity of water.
  • Add oil in heavy pan.
  • Add cumin seeds, asafoetida powder and daal paste in it.
  • Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
  • Stir it until the mixture dried very well.

Moong Sprouts Dosa Recipe

Moong Sprouts Dosa Ingredients:

Moong Sprouts Dosa Recipe

  • Moong sprouts: 400 gms
  • Sambhar onions / small onions:6-7 nos
  • Garlic clove: 1-2 nos
  • Green chillies: according to taste
  • salt:according to taste
  • oil: for making dosa

How to make Moong Sprouts Dosa:

  • Grind all the ingredients into a fine paste ( ensure that the batter is of the right consistency).
  • Heat a dosa tava, pour a ladle of the batter and spread it on the tava.
  • Make a small hole in the middle with the back of the ladle, add oil on the sides and cook on one side.
  • Once one side is cooked, flip it over and let it cook nicely…
  • Serve hot with chutney or raw onions… (my favourite is this dosa with tomato sauce)..i made around 8 dosas.

Moong Dal Khichdi Recipe

Moong Dal Khichdi Ingredients:

Moong Dal Khichdi Recipe

  • 2 tbsp oil
  • ½ cup yellow mung dal
  • 4 to 5 curry leaves
  • ½ tbsp turmeric powder
  • 2-3 dried red chillies
  • 1 tbsp garam masala
  • a pinch of asafoetida
  • 2 tbsp of ground cumin and desiccated coconut powder
  • Freshly grated coconut and coriander for garnishing
  • coconut powder
  • Sugar to taste
  • Salt to taste

How To Prepare Mung dal khichdi:

  • Take the dal and rice and clean them. Wash them properly and mix both of them. Soak them and drain. Keep for 15 minutes.
  • Now take a kadhai/wok and heat oil in it. Add asafoetida, curry leaves and dried red chilies. Cook for a minute.
  • Now add he dal mixture and turmeric. Stir and mix well. Add 3 cups of hot water to it and mix thoroughly.
  • Add ground cummin and desiccaed coconut powder, sugar, salt and garam masala and mix well.
  • Take a pressure cooker and cook it in it till done.
  • Mung Dal Khichdi is ready to be served. Garnish with freshly grated coconut and coriander before serving.

Dal Maash or Moong ka Dahi Baray Recipe

Dal Maash Dahi Baray Ingredients

  • Dal Maash or Moong ka Dahi Baray Picture
    Dal Maash or Moong ka Dahi Baray Picture

    2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours

  • Pinch of baking soda
  • ½ teaspoon salt
  • pinch of asafetida (Heeng)
  • 1 teaspoon. ginger (Adrak) paste

How to make Dal Maash or Moong ka Dahi Baray

  • Grind the presoaks dal into a paste and add rest of the spices.
  • Mix well and leave for 30 minutes.
  • Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
  • fry till light brown.
  • DO NOT TURN OVER TO FRY OTHER SIDE.
  • Meanwhile heat oil for deep frying and then deep fry.
  • When golden brown remove and cool.
  • When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
  • YOGURT: Beat the yogurt adding a little water to a paste.
  • Add salt, red chili powder and 1/2 teaspoon zeera powder. 1 teaspoon corn flour and 1 teaspoon sugar
  • Garnish with sweet Imli Chutney and Chat Masala.

Dal Kachori Recipe

Dal Kachori Recipe Image
Dal Kachori Recipe Image

Dal Kachori Ingredients:

  • 3/4th cup skinless dried black beans (urad)
  • 4 cups Flour (atta)
  • 1 green chili chopped
  • 1/2tsp Salt
  • Oil for deep frying
  • 1tbsp anise seeds (Saunf)
  • 1tsp coriander seeds
  • 1tsp white cumin seeds
  • 1/2tsp red chili powder
  • 1/4th tsp asafoetida powder

How to make dal Kachori:

  • Soak the beans in water overnight then rinse and drain.
  • Sift the flour and gradually add enough water to make soft dough.
  • Cover the dough with damp cloth and leave for 30 minutes.
  • Grind the drained beans with the chili powder, salt and spices to make stuffing.
  • Mix well and divide it into 16 equal portions.
  • Divide the dough into 16, using wet hands, and smear each portion with a little oil.
  • Flatten and roll out into 2inch round.
  • Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
  • Flatten and roll into a 3-4 inch round.
  • Heat plenty of oil in a deep frying pan or a kadhai.
  • Now lift the rolled kachori and carefully slip it into the hot oil.
  • Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds.
  • Flip the kachori over and cook the other side until golden brown.
  • Serve the dal kachori hot with chutney.

Dal Samosa Recipe

Dal Samosa Recipe Image
Dal Samosa Recipe Image

Ingredients:

for Dal Samosa:

  • 2 cups – all purpose flour (maida)
  • 1 cup – vegetable oil
  • 1 cup – moong daal

For Masala :

  • 1 tbsp – red chilli powder
  • 1 tbsp – garam masala
  • 1 tbsp – coriander powder
  • 1 tbsp – amchur
  • Vegetable oil for frying
  • Salt – to taste

How to make Dal Samosa:

For Filling Mixture :

  • Grind the moong daal .
  • Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.

Rest of the process:

  • Sieve all purpose flour, add salt.
  • Add vegetable oil (so that you can make bowls) and mix it very well.
  • Then add small quantity of water and make a smooth dough.
  • Make small round rolls with dough.
  • Roll it like chappati .
  • Cut it into 2 equal halves along the diameter.
  • Put small water along the diameter.
  • Join and press together to make a cone.
  • Place a tbsp of filling mixture in the cone and seal third side.
  • Make five to six.
  • Put in hot oil, deep fry on low to medium till light brown.
  • Drain on rack or kitchen paper.
  • Serve Dal samosa with green chutney or ketchup.