Best Punjabi Dry Cooked Yellow Mung Beans Recipes

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.

MOONG DAL RECIPE | MOONG DAL FRY AND TADKA

Steps:

• First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
• In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
• Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
• If the dal looks thick, then add some water and simmer for 1-2 minutes.
• Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
• In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
• Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
• Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
• Quickly stir and immediately pour the tempering mixture in the dal.
• Stir the dal and serve hot moong dal with steamed rice or chapatis.
• The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
• Pick and rinse the mung lentils first for a few times in water.
• Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
• Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
• Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
• Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
• Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
• Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
• Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
• If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

SINDHI DRY-COOKED YELLOW MUNG BEANS

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and cook over medium-high heat, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes.2. Very carefully, trying not to break the dal, mix in the mango powder and cilantro, then transfer to a serving dish. Scatter the tomato, onion, and green chili pepper over the dal and mix lightly with a fork. 3. Heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cayenne pepper (or paprika), pour over the dal, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)

Steps:

• Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
• In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
• While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
• Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
• Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
• Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
• When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.

PUNJABI DRY-COOKED YELLOW MUNG BEANS

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes. Very gently, trying not to break the dal, mix in the cilantro and mango powder. Transfer to a serving dish, cover, and keep warm.2. To make the tarka, heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot ghee. Quickly add the onion and cook, stirring, until golden, 2 to 3 minutes. Add the ginger and green chili pepper, then add the tomato and cook, stirring, until the tomato is slightly soft, about 1 minute. Add the coriander and paprika and stir about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YELLOW MUNG BEANS WITH FRESH CURRY LEAVES

Steps:

• 1. Place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low add the remaining 1/2 cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Remove to a serving bowl, cover, and keep warm.2. Heat the oil (and the ghee, if using) in a small nonstick saucepan over medium heat and cook the red chili peppers, stirring, about 30 seconds (stand back incase they burst). Add the mustard and cumin seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves, fenugreek seeds, and asafoetida, and cook about 1 minute. Remove from heat, add the paprika, and immediately pour the tarka over the warm dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUNJABI GREEN MUNG BEANS WITH SIZZLING GINGER

Steps:

• 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.