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Green gram dal (hari moong dal) | MTR Dishcovery
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Khatta Moong
Gujarati

Gujarati

Khatta Moong

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

To make the cooking easier and better, remember to always overnight-soak the moong dal. Also, take care to wash the dal thoroughly under running water at least 7 to 8 times to get rid of that potent smell of the dal.

Trivia Tadka

This is a signature Gujarati lentil dish, unique in character as the moong dal is simmered in a mix of curd and spices. The flavour is thus quite different from all the other kinds of dals made across the country.

Ingredients

  • Green gram dal (hari moong dal) (½ cup)
  • Curd (dahi) (1 cup)
  • Gram flour (besan) (2 tbsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Green chillies (hari mirch), finely chopped (2 to 4)
  • Sugar (½ tsp)
  • Salt (to taste)
  • Yellow mustard (sarson) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Fenugreek seeds (methi dana) (1 tsp)
  • Cloves (laung) (2 to 3)
  • Cinnamon (dalchini) (1-inch stick)
  • Curry leaves (kadipatta) (5 to 6)

Method

  • Thoroughly wash the dal 6 to 8 times and then soak it overnight.
  • The following morning, pressure-cook the soaked dal along with 2 cups of water and some salt, timing it to 3 whistles. Once done, allow the steam to escape naturally.
  • Meanwhile, mix the dahi, MTR Haldi/Turmeric Powder, salt, sugar and besan in a bowl. Then, add in the chopped green chillies along with 1 cup of water. Mix well so that no lumps form.
  • Heat oil in a kadhai. Then, toss in the sarson and once it has started to crackle, add in the jeera, methi, laung, dalchini and kadipatta.
  • Next, pour in the dahi mix and keep stirring well till it has come to a boil.
  • Let the mix continue to boil for 2-3 mins.
  • Then, add in the boiled moong. Stir well and keep cooking for 2-3 mins.
  • Serve hot with rice or roti. 

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Lentil Chutney (Paruppu Thogayal)
Tamil

Tamil

Lentil Chutney (Paruppu Thogayal)

  • Duration: 10 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Many households in Tamil Nadu prefer this chutney without any coconut, but it is a good idea to use it anyway, as it counters the strong aroma of the moong dal and also tastes better.

Trivia Tadka

The kitchens of Tamil Nadu often rely on this chutney as it is easy and quick to put together and is also a very worthy replacement for any dal preparation. On an exceptionally busy day, Paruppu Thogayal is a healthier and tastier alternative to the regular ‘pappu’. 

Ingredients

  • Green gram dal (hari moong dal) (½ cup)
  • Split pigeon peas (arhar dal) (½ cup)
  • Dry red chillies (sabut lal mirch) (1 to 2)
  • Fresh coconut, grated (1 tbsp)
  • Pepper (kali mirch) (1 tsp)
  • Garlic (lahsun) (4 to 6 cloves)
  • Salt (to taste)

Method

  • Heat oil in a kadhai and fry the moong dal and toor dal  in it along with the lal mirch. Keep cooking till the mixture begins to let off an appetising aroma. Allow it to cool.
  • Once cool, transfer it to a mixer-grinder. Add in some salt, grated coconut and a little water and grind it into a smooth paste.
  • Crush the pepper corns and garlic cloves and add to the paste. Grind again.
  • Serve with plain rice and ghee.
 

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Lentil Paratha (Dal Ka Paratha)
Rajasthani

Rajasthani

Lentil Paratha (Dal Ka Paratha)

  • Duration: 15 minutes
  • Serves: 2 to 4 people

Authenticity Slice

It is a great idea to use ghee instead of oil to shallow-fry the parathas as it will accord them a lovely texture and aroma. You may also use spring onions instead of regular onions.

Trivia Tadka

Dal Ka Paratha is a popular Rajasthani breakfast dish. It is believed to have originated in the Jodhpur region. The authentic recipe uses moong dal for making this paratha as it is easier to digest.

Ingredients

  • Green gram dal (hari moong dal) (2 cups)
  • Potato, boiled and peeled (1)
  • Onion, finely chopped (1)
  • Wheat flour (atta) (2 cups)
  • Ginger (adrak), minced (½-inch)
  • Green chillies (hari mirch) paste (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (½ tsp)
  • MTR Haldi Turmeric Powder (¼ tsp)
  • Ghee (for shallow-frying)
  • Salt (to taste )

Method

  • Thoroughly wash and soak the dal for 20 minutes.Then, work it up in a mixer-grinder to make a smooth paste.
  • In a deep-bottomed bowl, add in the dal paste, along with the salt, ginger, onion, the MTR Lal Mirch Red Chilli Powder, the MTR Haldi Turmeric Powder, and green chilli paste. Mix well.
  • Mash the boiled potato and mix it into the dal mixture.
  • In a paraat (big, flat plate with shallow edges), add in the atta and knead it with water to form a chappati-like dough.
  • Divide the dough into equal parts. Using a rolling pin, flatten out each portion into circles of about 4 to 5-inch diameter.
  • Next, place a spoonful of the dal-and-potato mixture at the centre of every rolled-out roti and seal up the edges.
  • Now, gently roll out the filled dough, forming parathas that are about 5 to 6 inches in diameter. Cook these on a hot tava, pouring ghee on both sides till pinkish patches begin to appear.Serve hot with dahi or chutney.

 

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Thayir Sadam, Kootu, Avial

Thayir Sadam, Kootu, Avial

Thayir Sadam, Kootu and Avial as a meal may appear strange due to their nature but there is a unique unity in diversity here. Not only are these dishes an essential part of Tamil feasts, but also they are unique in their non-usage of onions. While Thayir Sadam is often served as Prasadam, Kootu has been the must-have dish for people recovering from illness. Avial, always a part of religious celebrations, is a major dish in the Sadiya (feast) thali. Known as the most popular Sunday meal plan for Tamilian households, there is a sequence of serving the three signature dishes: First, a portion of salt and fried yellow chillies is served. Then comes the Kootu, which can be eaten without steamed rice or idli. Avial follows and then the chilled Thayir Sadam is served alongside a plate of fried papadums.

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Thayir Sadam (Curd Rice)
  • Duration:20 minutes
  • Serves:2 people

Authenticity Slice

Tamil

Traditionally, a mix of pre-cooked rice and par-boiled rice is used to make Thayir Sadam. To add a healthy twist to the recipe, toss in some vegetables like carrot and beetroot. A dash of pomegranate seeds will give the rice some sprightly colour. Tamilians prefer to eat Thayir Sadam cold, while Malayalis like the dish served at room temperature.

Ingredients

  • Rice, cooked (2 cups)
  • Curd (Dahi) (3 cups)
  • Green chillies (Hari mirch), chopped (3)
  • Ginger (Adrak), grated (1 inch)
  • Split chickpeas (Chana dal) (½ tsp)
  • Mustard leaves (Sarson) (1 tsp)
  • Dry red chillies (Sabut lal mirch) (2)
  • Curry leaves (Kadipatta) (5)
  • Salt (to taste)
  • Oil (1 tbsp)

Method

  • In a pan, heat oil on high flame. Add in the chana dal, sabut lal mirch, sarson, and kadipatta.
  • As the sarson begins to splutter, add the chopped hari mirch and grated adrak and sauté for a minute.
  • Add salt and sauté for a minute more.
  • Take the tadka off the heat and immediately pour over the cooked rice.
  • Thoroughly mix the tadka with the rice. Then, place the rice on a low flame.
  • Add the dahi and keep stirring till it blends well with the tadka rice. Take the Thayir Sadam off the flame and let it cool to room temperature.
  • Refrigerate the curd rice for an hour.
  • Serve the Thayir Sadam cold, accompanied by pickle and pappadam.

 

Kootu
  • Duration:30 minutes
  • Serves:4 people

Authenticity Slice

Tamil

Traditionally made Kootu follows Ayurvedic principles of cooking, which means more of kali mirch (pepper), jeera (cumin), methi dana (fenugreek seeds), rai (small, reddish mustard seeds), and hing (asafoetida). Among the vegetables, beans, broad beans, and carrots—all rich in proteins and vitamins—are preferred over potatoes and brinjals. For more nutritive value, you could also add some spinach.

Ingredients

  • Mixed vegetables (preferably beans, carrots and spinach), diced (1 cup)
  • Green gram dal (Hari moong dal) (¼ cup)
  • MTR Haldi Turmeric Powder (1 tsp)
  • MTR Sambar Powder (1 tsp)
  • Oil (2 tsp)
  • Mustard seeds (rai), small black (¼ tsp)
  • Black gram (Urad dal) (½ tsp)
  • Cumin (Jeera) (½ tsp)
  • Asafoetida (Hing) (a pinch)
  • Fenugreek seeds (Methidana) (¼ tsp)
  • Pepper (Kali mirch) (½ tsp)
  • Curry leaves (Kadipatta ) (5-6)

Method

  • Thoroughly wash the hari moong dal for about 3-4 times.
  • Put all the vegetables and the dal in a pressure cooker. Pour in water till it rises an inch over the level of the vegetables. Add MTR Haldi/Turmeric Powder and close the lid. 
  • Pressure-cook on high flame, timing it to 3 whistles.
  • Turn off the heat and allow the steam to escape naturally. 
  • Remove the lid and lightly mash the vegetables.
  • In a pan, heat oil on high flame. Add the rai and once it begins to splutter, toss in the urad dal, jeera, hing, methidana, kali mirch, and kadipatta. Sauté for a few seconds. 
  • Add the MTR Sambar Powder and keep stirring for a couple of minutes. 
  • Place the vegetables back to heat. Lower the flame and add the tadka. Stir for a few minutes. Check and adjust the seasoning. 
  • Serve the Kootu piping hot with steamed rice and a dollop of ghee on the side.

 

Avial
  • Duration:35 minutes
  • Serves:4-5 people

Authenticity Slice

Tamil

Authentic avial contains neither imli (tamarind) nor hing (asafoetida). You can add to the dish any number of vegetables you have at hand, but remember, yam, raw banana, and carrot are its signature ingredients.

Ingredients

  • Yam (kachlu) (350 gm)
  • Raw banana (kaccha kela) (250 gm)
  • Drumstick (sahjan) (100 gm)
  • Snake gourd (padval) (100 gm)
  • Carrot (100 gm)
  • Long beans (lobia ki phalli) (50 gm)
  • Coconut, freshly grated (150 gm)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Cumin (jeera) (½ tsp)
  • Salt (to taste)
  • Curry leaves (kadipatta) (10-12)
  • Mango (raw), optional (50 gm)
  • Coconut oil (2 tsp)

Method

  • Cut the kachlu, kaccha kela, sahjan, padval, carrot, and lobia ki phalli into 1-inch cubes. 
  • Put all the vegetables in a pressure cooker and add in water till it rises half an inch over the level of the vegetables. Add a pinch of MTR Haldi/Turmeric Powder and salt.
  • Pressure-cook on high flame, timing it to 2 whistles. Remove from flame and let the steam escape naturally.
  • Open the lid and put the cooker back to heat on medium flame. 
  • Add coconut, MTR Haldi/Turmeric Powder and jeera and stir for a minute. 
  • Add the kadipatta and adjust the seasoning. Keep stirring the concoction on a slow fire till the gravy dries up.
  • Remove from flame and add the coconut oil just before serving.

 

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In the node detail page
Kootu
Tamil

Tamil

Kootu

  • Duration: 30 minutes
  • Serves: 4 people

Authenticity Slice

Traditionally made Kootu follows Ayurvedic principles of cooking, which means more of kali mirch (pepper), jeera (cumin), methi dana (fenugreek seeds), rai (small, reddish mustard seeds), and hing (asafoetida). Among the vegetables, beans, broad beans, and carrots—all rich in proteins and vitamins—are preferred over potatoes and brinjals. For more nutritive value, you could also add some spinach.

Trivia Tadka

Both the Iyengar and the Iyer households of Tamil Nadu love the humble Kootu, a cousin of Sambhar and a healthy combination of vegetables, lentil, and spices. It is also an essential part of all auspicious Tamilian feasts. Kootu has undergone many makeovers through the years, but the Pumpkin Kootu variation has never lost its popularity.

Ingredients

  • Mixed vegetables (preferably beans, carrots and spinach), diced (1 cup)
  • Green gram dal (Hari moong dal) (¼ cup)
  • MTR Haldi Turmeric Powder (1 tsp)
  • MTR Sambar Powder (1 tsp)
  • Oil (2 tsp)
  • Mustard seeds (rai), small black (¼ tsp)
  • Black gram (Urad dal) (½ tsp)
  • Cumin (Jeera) (½ tsp)
  • Asafoetida (Hing) (a pinch)
  • Fenugreek seeds (Methidana) (¼ tsp)
  • Pepper (Kali mirch) (½ tsp)
  • Curry leaves (Kadipatta ) (5-6)

Method

  • Thoroughly wash the hari moong dal for about 3-4 times.
  • Put all the vegetables and the dal in a pressure cooker. Pour in water till it rises an inch over the level of the vegetables. Add MTR Haldi/Turmeric Powder and close the lid. 
  • Pressure-cook on high flame, timing it to 3 whistles.
  • Turn off the heat and allow the steam to escape naturally. 
  • Remove the lid and lightly mash the vegetables.
  • In a pan, heat oil on high flame. Add the rai and once it begins to splutter, toss in the urad dal, jeera, hing, methidana, kali mirch, and kadipatta. Sauté for a few seconds. 
  • Add the MTR Sambar Powder and keep stirring for a couple of minutes. 
  • Place the vegetables back to heat. Lower the flame and add the tadka. Stir for a few minutes. Check and adjust the seasoning. 
  • Serve the Kootu piping hot with steamed rice and a dollop of ghee on the side.

 

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