Indian Kale And Moong Dal Food

IRRESISTIBLE MUNG DAAL RECIPE (MOONG DAL)

Steps:

• Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
• Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
• Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
• Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
• Serve warm with basmati rice.

DAL RECIPE (INDIAN RED LENTIL CURRY)

Steps:

• Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
• Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
• Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

MOONG DAL: VEGETARIAN INDIAN YELLOW LENTIL DHAL

Steps:

• Gather the ingredients.
• In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
• Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
• In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
• Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It's always easy to add more liquid.

INDIAN DAL

Steps:

• Heat oil in a large pot over medium high heat. Add onion and cook until softened, about 5 minutes.
• Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
• Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
• Ladle into bowls and serve.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

KALE INDIAN RECIPE

Steps:

• Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.
• In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.
• Add chopped onion and cook until the onion becomes soft.
• Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5 minutes. Add salt, shredded coconut, mix well and serve.

INDIAN KALE AND MOONG DAL

Steps:

• Soak moong dal in water for 30 minutes. Drain.
• Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.