Mung Chole Ki Dal Food

YELLOW MUNG DAL SOUP - DAL SHORBA

Steps:

• Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
• Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.

DHULLI MUNG KI DAL

Steps:

• Place the mung beans, 3 1/2 cups water, green chile peppers, turmeric, and salt in a saucepan; bring to a boil over high heat; decrease heat to medium and cook beans, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.
• Decrease heat to low, add in the remaining water, if needed, and simmer until the beans are soft and creamy, about 15 minutes.
• Mix in the cilantro during the last 5 minutes of cooking.
• Transfer to a serving bowl, cover, and keep warm.
• Heat the oil and ghee in a small saucepan over med-high heat; add in the cumin seeds; they should sizzle upon contact with the hot oil; quickly add the onion and cook, stirring, until golden, about 1 minute.
• Add in the ginger and cook another minute.
• Add in the coriander and cumin; stir about 30 seconds.
• Remove pan from heat and add the paprika.
• Immediately pour the mixture over the warm dal and swirly lightly to mix with parts of it visible as a garnish.
• Top with black pepper and serve.

MUNG CHOLE KI DAL

Steps:

• Mix the dals and clean them.
• Now wash the dals properly.
• In a pressure cooker, put dal, water, ginger, garlic, turmeric, salt, chili powder and close.
• Place cooker on maximum heat and bring it to full cooking pressure.
• Now reduce the heat to medium and cook for 15 minutes.
• Do not take the steam out.
• Let it cool gradually.
• Meanwhile, heat oil in a frying pan.
• Fry cumin and turn off the heat.
• Now add green onions and garam masala.
• Since the oil is hot, onions will get cooked a little.
• In case you are using normal onion, you will have to fry it a little.
• Pour this mixture on dal and stir.
• Give dal another boil and serve hot.

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

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!

MAA CHOLE KI DAL KA PARATHA

Steps:

• Wash dals very well.
• Cook them with ginger garlic salt red chilies and turmeric powder till done.then leave it for cool.
• now Mix dal and all ingredients and knead for 2 minutes. Make a big roll, cover, and let it stand for 15 minutes. Tapping a little water, knead dough again for 3 minutes. Make a big roll again.
• Make 8 ball and roll . Spread little ghee all over and bring all edges together. Press to flatten. With the help of a little dry flour roll into thin round pancake. On a hot Tava, cook like a Parantha, that is browning with ghee on one side. Repeat procedure until finished.

MAA CHOLE KI DAL(URAD AND CHANA DAL)

Steps:

• Wash dals very well.
• Cook themwith ginger,garlic salt,chili powder and tumeric till done.
• heat the oil and fry onion until till golden.
• add onion with oil in dal.and cook for 5 mins now add mint and coriander leaves.
• and serve with rice or roti.

CHANA KI DAL KA HALWA

Steps:

• In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
• heat the oil add the boiled chana lentils with water and milk powder. When it starts boiling add the sugar. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency. Garnish with almonds.