Mung Dal with Vegetables

Olive Oil - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Bay Leaf - 2
Green Chili - 2, chopped
Ginger - 1 inch, minced

Yellow Mung dal - 1 cup, boiled
Water - a few cups
Mixed Vegetables - Green Beans, Cucumber, Squash
Turmeric - 1/2 tsp
salt
Roasted Cumin powder - 1 tsp
Paprika - 1/4 tsp
Ghee - 1 tbsp

Add olive oil, cumin seeds, bay leaf, green chili and ginger to a heated pan. Sauted for a couple of minutes.

Then add the chopped vegetables, turmeric and salt. I used green beans and chopped cucumber.

Cook till the vegetables are almost done.

Add the boiled dal, a couple of cups of water and salt. Mix well. Bring it to boil. Cook till the dal thickens and the vegetables are soft.

Add a tbsp of ghee, roasted cumin powder and paprika on top and serve hot.

Red Lentils with Green Mango

Red Lentils / Masoor Dal - 1 cup
Green Mango - 1 (medium sized), peeled and chopped into small cubes
Turmeric - 1/2 tsp
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Salt

For Tempering :
Mustard Oil - 2 tsp
Dried Red Chili - 2, broken
Paanch Phoron / Five Spices - 1/2 tsp


Cook the dal with 3 cups of water and some turmeric till it is soft.

Heat a large pan. Add 1 tbsp of olive oil, mustard seeds and green chili. Add the chopped mango and a pinch of turmeric and cook till the mango gets soft. Add the dal and some water. Adjust seasoning and bring it to boil.

Once it reaches desired consistency, remove from heat.

Heat a small pan, add mustard oil. Once the oil is smoking, add the panch phoron and red chili. For the oil and the spices over the dal and serve immediately.

Adapted from http://www.bongcookbook.com/2009/02/masoor-dal-revisited-with-mangoes.html

Mushurir Daler Borar Tarkari

Mixed Vegetables - I used broad beans, cauliflower, potatoes (can also use eggplant, butternut squash)
Mustard Oil - 3 tbsp
Panch Phoron or Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Green Chili - 3
Bay Leaf - 1
Ginger - 1 inch, grated
Tomato - 1, grated
Salt
Raw Turbinado Sugar - 1/2 tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tbsp

To make the dal boras :
Red lentils / Mushurir Dal - 1 cup
Red Onion - 1/2, finely chopped
Green Chili - a few, finely chopped
Cilantro - handful, chopped
Ginger - 1 inch, grated
Salt
Red Chili Powder - 1/4 tsp

Soak the lentils in sufficient water for a few hours. Drain and blend in a high speed blender till smooth.

Add chopped onion, green chili, cilantro, salt, red chili, ginger to the the dal paste and mix well with hand.

Fry in batches in hot oil till brown and crispy. Alternatively you can use the ableskiver pan to make the fritters. Keep aside.

Heat mustard oil in a pan. Add panch phoron, hing, green chilies, and bay leaf. Then add the chopped vegetables. Sprinkle turmeric and salt. Cover and cook till the vegetables are half done.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.

Mushurir Dal Shedho / Boiled Red Lentils

Red Lentils - 1 cup
Water - 4 to 5 cups
Turmeric - 1/2 tsp
Salt

Red Onion - finely chopped
Green Chili - finely chopped
Cilantro - chopped
Ghee / Mustard Oil - for drizzling on top

Wash the lentils in water, drain and add 4 to 5 cups of water, turmeric and salt and cook till done. The dal should be a little liquid with soup like consistency. Mash it with a fork.

Add the chopped onion, green chili and cilantro on top, drizzle with ghee or mustard oil and serve hot with steamed rice.


Adapted from http://kichukhonn.blogspot.com/2017/03/mushur-dal-sheddho-boiled-masoor-dal.html

Sprouted Mung Beans Dosa / Crepe with Vegetable Stuffing

Green Mung Beans - 1 cup
Rice - 1/2 cup (can use brown or white rice), soak for an hour
Salt
Turmeric - a pinch
Garlic - 2 cloves
Ginger - half inch
Cumin Seeds - 1/2 tsp


For stuffing:
Ghee / Clarified Butter - 1 tbsp.
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - a few leaves
Green Chili - 2, chopped
Urad Dal / Husked Black Lentils - a tbsp. (optional)
White Onion - 1/2, chopped
Carrot - 1 big, grated (and/or can use a mix of other veggies like cabbage, broccoli, cauliflower)
Tomato - 1, chopped
Yukon Gold Potato - 3, boiled and lightly mashed
Turmeric - 1/4 tsp
Salt
Water - 1 cup
Cilantro - a handful, chopped


Soak the mung beans overnight in 2 cups of water in a mason jar. In the morning drain the water and leave the jar in a corner of the kitchen island. See to it that the soaked beans are always moist by adding some water to the mason jar and then draining it completely. Repeat this three or four times every day for the next couple of days till the beans are well sprouted.


Mix the sprouted beans, soaked rice, water, salt, turmeric, garlic and ginger and blend it in a high speed blender like vitamix to make a smooth batter. The consistency should be thinner than a pancake batter. Add the cumin seeds to the batter.


For stuffing, heat a pan. Add ghee, mustard seeds, hing, curry leaves green chili and urad dal. Cook the urad dal for a minute or so till it starts browning. Add the chopped onion and cook till onion becomes soft. Now add the grated carrot and tomato. Cook for another minute. Mix in the mashed potato, turmeric and salt and a cup of water and cook for a few minutes more. Remove from heat and sprinkle cilantro on top.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.
Cook till the bottom browns. Flip and cook on the other side till brown and crisp. If you want extra crispy dosa, add a little more oil and the make small size dosa.
Stuff with the vegetable mix, roll and serve hot or serve the vegetable on the side with the dosa.

Sprouted Green Mung Salad

Sprouted Mung Beans - 1 cup
Olive Oil - 1 tsp
Turmeric - a pinch
Red Onion - 2 tbsp., chopped
Green Chili - 1, finely chopped
Lemon juice - 1 tbsp.
Pink Salt
Cilantro - a few sprigs, chopped


Heat a skillet. Add the olive oil and the sprouts. Sprinkle some turmeric and cook the sprouts for a few minutes till they are slightly done but still crisp.


Remove and add chopped onion green chili, cilantro, lemon juice and salt. Mix well and serve.

Mason Jar Sprouts

Mung Beans - 1 cup
Water
Wide Mouth 1 Qt Mason Jar


Soak the mung beans or the lentils overnight in 2 cups of water in a large mason jar.
In the morning drain the water and leave the jar in a corner of the kitchen island, half covered.
Ensure that the soaked beans are always moist by adding some water to the mason jar and then draining it completely.
Repeat this three or four times every day for the next couple of days till the beans are well sprouted.
Can be covered and stored in the refrigerator for a few days.

Quinoa with French Lentils

Quinoa - 1/2 cup
French Lentils - 1/2 cup (cooked with 1 cup of water, drained of all liquid and kept aside)
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/4 cup, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Peanuts - a handful
Roasted Cashew nuts - a handful
Lemon Juice - 1 tsp


Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 1 cup of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.



Heat oil in a pan. Add mustard seeds. Then add cumin seeds, chopped onion, grated ginger, chopped green chilies. Saute till the onion turns light brown.




Add the roasted nuts, quinoa and french lentils. Adjust salt and mix everything well and cook for a few minutes more.



Add a dash of lemon juice and serve with fried / poached eggs.

Brown Lentils with Black Cardamom

Brown Lentils / Kala Masoor Dal - 1 cup
Water - 2 1/2 cups
White Onion - 1/3 cup, finely chopped
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - a couple, finely chopped
Bay Leaf - 2
Ginger - 1 inch, grated
Black Cardamom - 2 pods, using a mortar and pestle roughly crush the seeds
Turmeric - 1/4 tsp
Salt
Oil - 2 tsp
Ghee - 2 tsp

Cilantro, lemon juice and sliced red onion for serving

In a small pressure cooker, heat the oil and ghee together. Add cumin seeds, bay leaf, grated ginger, green chili and crushed cardamom seeds.

Then add the chopped onion and cook till soft.

Add the washed lentils and some salt and turmeric powder. Mix well. You can add a little sprinkle of cumin powder if desired, but not necessary. Then add the water, close cooker and cook over low heat for 2 full pressure whistles.

Alternatively, if the lentil is already cooked beforehand, just add it to the spices and the sautéed onion, add a cup of water and bring it to boil for a few minutes.

Sprinkle with chopped cilantro, add a dash of lemon juice and serve hot with sliced red onion.

Savory Lentil Crepe

Green Mung Beans - 1 cup
Urad Dal / Black Gram - 1 cup
Onion - 1/2 cup, very finely chopped
Cilantro - a handful, finely chopped
Green Chilies - 4, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Fresh Ground Black Pepper - 1/2 tsp
Ginger Powder - 1/4 tsp
Salt - To Taste
Water
Olive Oil

Soak the Mung Beans and Urad Dal together in plenty of water for at least 6 hrs or overnight.

Drain the lentils, wash with clean water and blend it into a smooth batter with  little water till it is smooth and fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered (or covered with a cling with a small hole on top), inside a cool oven to ferment for 8 hours.

After the batter has fermented, add black pepper, cumin powder, turmeric, chili powder, ginger powder, green chilies, chopped cilantro, chopped onion, a little water to make a pancake like batter. The thinner the batter, the crispier will be the crepe.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the crepe.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favorite chutney or pickle.


Adapted from http://kichukhonn.blogspot.com/2015/06/saantlano-pithe-tempered-savoury.html

 

 

 

 

 

Mung Beans Dosa / Mung Beans Savory Crepe

Mung Beans - 2 cups
Salt
Grated Ginger - 1 tsp (optional)

Soak green mung beans in plenty of water overnight.

Drain and wash in running water once. Add a little water and grind in a blender to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Remove and mix the batter well. You can add some ginger paste and chopped green chilies to the bather. Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with sambar and potato curry.

Spicy Matki Usal (dry)

Matki / Moth Beans - 1 cup
Oil - 1 tbsp
Onion - 1 big, finely chopped
Garlic Cloves - 6, crushed
Shredded fresh Coconut - 1 tbsp. (optional)
Mustard Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Hing / Asafoetida - a pinch
Goda Masala - 1 tsp (optional)
Red Chili Powder - 1/2 tsp
Dry Kokum - 2
Lemon Juice

Heat 1 tbsp oil in a pressure cooker pan. Add the mustard seeds, hing, crushed garlic and sliced onion and cook till the onion starts to caramelize.

Mix in the dry shredded coconut, goda masala, red chili powder and cook till the coconut gets light brown.

Add the matki, kokum, salt, 2 cups of water and mix well. Cover and cook till full pressure is reached. Reduce the heat to minimum and cook for a couple of minutes more or for total 2 whistles.

Add a little lemon juice on top and serve with chopped raw red onions.

 

 

 

Mung Beans Chaat

 

Green Mung Beans - 1 cup (cooked with water till done but not too soft)
Cucumber - 1 small, chopped
Red Onion - 1/2 cup, chopped
Green Chili - 1, finely chopped
Tomato - 1 small, chopped
Boiled Potato - 1 small, chopped (optional)
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - 1/2 cup
Lemon Juice - of 1 whole lemon
Rock Salt - to taste
Aamchur powder / Dry mango powder - 1 tsp (optional)
Tamarind Date Chutney - 2 tbsp.
Sev / Crispy gramflour noodles  - 2 tbsp

Mix all the above ingredients together, drizzle some more chutney on top and serve immediately.

Zucchini Dal

Zucchini - 1 cup, peeled and cut into chunks
Yellow Split Peas / Mator Dal - 3/4 cup
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Garlic Cloves - 5, thinly sliced
Ginger - 1/2 tsp, grated
Green Chili - 3, finely chopped
Tomato - 1, chopped
Salt

Wash the split peas well, add 2 cups of water, salt and a pinch of turmeric and cook in the pressure cooker / rice cooker / saucepan till soft. Mash coarsely with fork and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the cumin seeds and hing. Immediately add green chilies, garlic and ginger. Saute for a few seconds. The add the chopped tomato. Cook till the tomato softens.

Now add the chopped zucchini, a little salt and mix well. Look on medium low till the zucchini is almost cooked. Sprinkle a little water in between, if required.

Add the cooked dal and 1 cup of water and mix well. Bring to a boil. Cook for a few minutes more and serve hot. Can be had as a soup or can be served along with steamed rice and a dollop of homemade ghee.

Pithla

Chickpea Flour / Besan - 1/2 cup
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Curry Leaves - 5
Green Chili - 3, finely chopped
Garlic - 3 cloves, minced
Shallots - 2, finely chopped
Kokum / Tamarind - 1 tsp (mix with a little water to take out the extract and throw away the pulp)
Salt
Cilantro - a handful, chopped, for garnishing

Mix the besan with water and whisk well to form a smooth lump free mixture.

Heat oil in a pan. Add the mustard seeds. Once they begin to pop, add cumin seeds, hing, curry leaves, green chilies and garlic. Saute for a few seconds.

Now add the chopped onion and cook till the onion begins to caramelise.

Add the besan water mixture and whisk continuously so that it doesn't form into lumps. Add salt and kokum / tamarind extract and cook for a few minutes more till the besan is completely cooked and the desired consistency is reached. Garnish with cilantro and serve immediately with nachni bhakri.

Mung Beans Idli / Steamed Mung Beans dumplings

Whole Green Mung Beans - 1 cup
Urad Dal / Split Black grams - 1/4 cup
Chana Dal / Split bengal gram - 1/4 cup
Methi / Fenugreek Seeds - 1/2 tsp
Ginger - 1 inch grated
Green Chili - 3, chopped
Salt
Water - about 1/4 cup to aid in grinding

Soak mung beans, urad dal, chana dal, methi in plenty of water overnight.

Drain and wash in running water once. Add grated ginger and chopped green chili, a little water and grind in a grinder to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Grease idli moulds lightly and put 2 tbsp of batter in each slot and steam for around 10 to 15 minutes.

Remove and serve immediately with coconut chutney.

Adapted from http://www.ohtastensee.com/2012/04/04/mung-bean-idli-with-celery-walnut-chutney/

Sending this recipe to the following event hosted by - http://naliniscooking.blogspot.com/2012/07/show-me-your-hits-legumes-and-lentils.html and started by http://sangeethaskitchen.blogspot.com/p/spicy-treats-event-schedule.html

Okra Sambar

Fresh tender Okra - around 20, cut off both the edges but keep the okras whole
Tur Dal / Yellow Split Pigeon Peas Lentil - 3/4 cup
Peanut Oil - 1 tbsp + 2 tsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Pearl Onion - 10
Cherry Tomato - 10
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Curry leaves - 5
Homemade Sambar Powder - 2 heaped tsp
Tamarind - 1 tsp
Salt

Soak the tamarind in 1/4 cup warm water for half an hour. Squeeze the juice and discard the pulp.
Add 4 cups water, tur dal, salt and a pinch of turmeric and cook the dal in a pressure cooker till it is soft. Mash with a fork and keep aside.

Heat 2 tsp oil in a skillet Add the whole okra, a little salt and a pinch of turmeric. Cook on medium low heat till the okra gets soft and brown spots all over. Keep aside.

In the same skillet, add 1 tbsp oil. Add the mustard seeds. Once the seeds begin to crackle, add hing, curry leaves and pearl onion. Cook till the onion begins to change color.
Add cherry tomato and cook for a minute more.

Now add the cooked dal, a little water, tamarind extract, sambar powder and bring it to boil. Cook till desired consistency is reached. All the cooked okra and mix well.

Serve hot with steamed brown rice and a dollop of homemade ghee.

Yellow Split Peas with Bottle Gourd / Lau diye Motor Dal

Yellow Split Peas / Mator Dal - 3/4 cup
Salt
Turmeric

Oil - 1 tbsp
Paanch Phoron (a mix of cumin, mustard, nigella, fenugreek, fennel seeds) - 1 tsp or 1/2 tsp mustard seeds
Dried Whole Red Chili - 2, break into two pieces
Bottle Gourd / Lau / Lauki - 1 small gourd or 2 cups, (peeled & diced)
Ginger - 1 inch, grated
Turmeric - a pinch
Salt
Tomato - 1, chopped
Green Chili - 2
Water - 1 cup

Add 2 cups of water, a pinch of turmeric and salt to the washed dal and cook in a pressure cooker / rice cooker till soft. Remove and mash coarsely with a fork and keep aside.

Heat 1 tbsp oil in a skillet. Add the mustard seeds / five spice mixture and dried red chili. Saute for a few seconds. Now add the diced bottle gourd, grated ginger, a little salt and a pinch of turmeric. Reduce the flame and cook on slow fire till the vegetable is almost cooked.

Add the chopped tomato and mix well and cook for a few minutes till the tomato breaks down.

Add the boiled dal, green chilies and a cup of water. Mix well and bring it to boil. Cook till desired consistency is reached. Serve hot with steamed rice or bhakris.

Mator Dal / Yellow Split Peas Soup

Mator Dal / Yellow Split Peas - 3/4 cup
Salt
Turmeric - a pinch
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Green Chili - 4
Garlic Cloves - 2, finely sliced
Onion - 1/2 cup, finely chopped
Tomato - 1, chopped
Cilantro - a handful, chopped

Wash and cook mator dal in the pressure cooker/rice cooker with a little turmeric, salt and sufficient water. Mash well with a fork and keep aside.

Heat oil in a pan. Add the cumin seeds. Once they start sizzling, add the sliced garlic and green chilies. Saute for a few seconds.

Then add the chopped onion and saute till soft. Then add the chopped tomato and cook till the mixture becomes mushy.

Add the cooked dal and a cup of water. Mix well and check seasoning. Bring it to boil and cook till desired consistency is reached. Garnish with chopped cilantro on top and serve.

Yellow Mung Dal with Green Mango

Yellow Mung Dal - 3/4 cup
Raw Mango - 1/2
Salt
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 4, chopped
Dried Red Chili - 1
Garlic Cloves - 2, grated
Ginger - 1/2 tsp, grated
Curry Leaves - 5

Peel the mango and cut into small pieces. Add to the washed mung dal, place in a pan / cooker with 3 cups of water and cook till the dal is soft and completely cooked.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds, hing, green chili, red chili.

Then add the curry leaves, grated clove and garlic and saute on low fire for a minute.

Add the cooked dal and mango and mix well. Add a cup of water and bring it to boil. Cook till the desired consistency is reached.