Mung beans are healthy and nutritious. They are rich in
proteins, vitamins and dietary fibres. This is a simple dal that goes well with
rice and rotis and i go for this when i am out of vegetables and yet want
something delicious and healthy.
Ingredients:
Mung beans/paasi payar/green gram-1 cup
Tomatoes-2 large, chopped
Shallots-1/2 cup, chopped
Green chillies-4, slit
Turmeric Powder-1/2 tsp
Mustard seeds-1 tsp
Coriander seeds-1/2 tsp
Oil-1 tbsp
Ghee-2 tbsp
Salt-as needed
How It Happened:
1. Wash the mung beans, add it to a cooker along with
chopped tomatoes and turmeric powder. Add 2 cups of water and cook in simmer
for 2 whistles or until they are soft and mushy. Switch off the flame.
2. Once when the pressure is released, remove the lid and
mash the beans coarsely.
3. In a kadai, add oil and ghee and when they are hot add
mustard seeds and coriander seeds. When they pop, add sliced shallots and green
chillies and fry until golden brown. Now add the mashed beans and salt.
4. Add a little water to adjust the consistency and allow it
to boil.
5. After a minute of bubbling, switch off the flame and
serve hot with rotis/rice with a little drizzle of ghee on top.
Notes:
* I highly recommend the use shallots, but in case if you
don’t have then replace it with onions.
* Ghee is totally optional, but again those shallots fried
to golden brown in desi ghee takes the flavour and taste to another level!
* Coriander seeds are the only strong flavouring agents in
this mild dal.
* Do not overdo the mashing as you will end up with a thick,
pasty curry which is totally undesirable.
* While boiling, always keep the flame in simmer as the dal
gets easily stuck to the base of the kadai and tends to get burnt.
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