Dhulli Mung Ki Dal Food

JAIPUR-STYLE QUICK AND EASY MUNG DAL

Jaipur-Style Quick and Easy Mung Dal image

A quick and easy to make recipe, adapted from a recipe by international culinary celebrity Kurma Dasa from one of the cards in the 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. Kurma Dasa believes that "Life in the fast lane shouldn't mean life in the fast food lane'. The estimated times below for preparation and cooking do not include the one hour needed for soaking the split mung beans. On reading White Rose Child's review, I checked the source for this recipe and Kurma Dasa definitely specified 3 tablespoons of cumin. Several of the ingredients in this recipe are way too hot for my taste preferences. I often use cumin in recipes but nothing like 3 teaspoons let alone 3 tablespoons. I suggest that you use cumin - and any other ingredients - to suit your taste preferences.

Provided by bluemoon downunder

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
7 cups water
1/2 teaspoon turmeric powder
1 cup carrot, diced
2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
3 tablespoons ghee
3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
1/2 teaspoon fennel seed
1 -2 chile, seeded and chopped
1 tablespoon fresh gingerroot, spoon, chopped
1/4 cup fresh coriander leaves, chopped
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.

Nutrition Facts : Calories 208.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 16.4, Sodium 435.3, Carbohydrate 27, Fiber 8.3, Sugar 2.3, Protein 10.3

DAD'S HALF-WAY SINDHI & HALF-WAY YELLOW RICE PULAO

Dad's Half-way Sindhi & Half-way Yellow Rice Pulao image

Dad and I had made Doodhi Chane ki dal(Yellow lentils and white pumpkin lentil curry)on 17th May night for dinner. We wanted to have yellow rice with it as that's the combo that goes "the best", undoubtedly. However, I'd ne'er made the yellow pulao before, so what naturally occurred to me was to use turmeric powder to the rice while cooking the spices(viz. green cardamoms, cloves, bay leaves and cinnamon stick) in it, and then saute the rice lightly in the same pot, followed by water, and then ofcourse bringing it to a boil, then cooking it on a simmer until all the water has been absorbed by the rice. However, when I was thinking along these lines, I remembered I had my mom's recipe book in my recipe collection cupboard. I fetched that and searched for the yellow pulao recipe. Funny as it was, my eyes fell upon a recipe that mom had titled as, "Yellow rice(Sindhi style)". Voila, I was excited as I thought that I'd found the recipe. So, within minutes the knife was set in action and my chopping board was ready with all the required ingredients. Dad and me started cooking the pulao with, let's say, "delicious dreams" of what was to follow 30 minutes later;-). Half-way through the cooking process, we realised we were making the WRONG RECIPE!!!! Zoiks! LOL:)) So, between the main chef and the sous chef(you decide who wears which crown!), we mutually agreed not to use the chopped tomatoes in the pulao(Strange as it is, tomatoes have been giving me a hard time of late, especially when I was in some kind of a catch 22 situation in deciding whether or not to use these in Hyderabadi Biryani I'd made a week ago). The fire was lit, the pot was all set & the cooking process began. What followed 35 minutes later, was UNBELIEVABLE: Dad had prepared the most nicest, aromatic and the prettiest lightest yellow colour pulao I had ever seen! One thing's certain: If the way to a man's heart is through his stomach, it has simply got to be through this pulao. Try it and let me know what you think of this precious recipe(big smiles)

Provided by Charishma_Ramchanda

Categories Long Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups basmati rice, cleaned,washed,soaked in water for 30 minutes and drained before using
6 cups water
1 inch cinnamon stick
4 green cardamoms
2 cloves
2 bay leaves
1/4 teaspoon turmeric powder
1 tablespoon oil
5 sprigs of fresh curry leaves
4 cloves garlic, peeled,washed and finely chopped
1 teaspoon mustard seeds
1 tablespoon cumin seed
1 green chili, washed,ends trimmed and the rest of the chilli should be chopped

Steps:

Heat oil in a large pot on medium flame for 3 minutes.
Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
Add the cumin and mustard seeds followed by the green chillies.
Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
Once they stop fighting in the pot{pun intended!
},i.
e, to say when they stop spluttering and crackling, add the curry leaves.
Stir-fry for 3 minutes.
Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
Stir in the turmeric powder.
Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
Then, add the drained rice and stir in the water.
Increase heat and bring the mixture to a boil, stirring continuously.
Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
Remove from flame.
Fluff rice with a fork.
Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
Your in for the best Indian food ever!
Enjoy!

Nutrition Facts : Calories 305.8, Fat 6, SaturatedFat 1, Sodium 15.9, Carbohydrate 56.7, Fiber 3, Sugar 1.3, Protein 6.4

SIMPLE MUNG DAL

Simple Mung Dal image

A nice refreshing soupy dal that you pour over rice or eat with chapattis. I eat this at least 3-5 days a week. Their are so many different variations on the way you can spice it that it is almost like eating a different meal each time it is spiced differently.

Provided by Jeannette 108

Categories Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup split mung dal, without skins
6 1/2 cups water
1 teaspoon turmeric
2 teaspoons ground coriander (or you can use ground cumin)
1 1/2 teaspoons shredded fresh gingerroot
2 medium serrano chilies, finely diced
2 vine ripened tomatoes, finely diced
1 1/4 teaspoons salt
1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your taste and mood
butter or ghee
cilantro (to garnish)

Steps:

Sort, wash and drain mung beans.
Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
Add the diced tomatoes to the mix 5 minutes before it is done cooking.
Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
Stir the dal until it is fluffy and smooth.
Serve over rice with the cilantro garnish for added flavor.

Nutrition Facts : Calories 131.3, Fat 0.8, SaturatedFat 0.1, Sodium 740.9, Carbohydrate 22.9, Fiber 11.1, Sugar 2.3, Protein 9.1