QUICK AND EASY MOONG DHAL WITH RED AMARANTH LEAVES
This recipe is from my MIL. She prepares kootu with moong dhal with vegetables like eggplant or sometimes with greens like amaranth for breakfast to go as a side dish for idlis and dosas. That was a new concept for me but I liked this combination. Her method is fast and easy with the total preparation time for the dhal taking only 10-15 minutes. The only variation that I have used here is to reduce the dhal a little bit and increased the greens since I like the red color of this green. The taste was also excellent this way. If needed the dhal content can also be increased to ½ cup. Here goes the recipe:
INGREDIENTS:
Moong dhal, ½ to 1 cup. (I have used only ½ cup here).
Red amaranth leaves, 1 bunch.
Small onions, 1 cup.
Tomatoes, small, 2.
Green chilies, 3.
Garlic, 3 cloves.
Mustard seeds, 1 teaspoon.
Cumin seeds, 1 teaspoon.
Asafetida, 1 pinch.
Salt as per taste.
Vadakam ½ teaspoon, (optional).
Turmeric powder, ½ teaspoon.
PREPARATION:
Wash the moong dhal. Remove the amaranth leaves from the thick stems and rinse them to take out the dirt. Chop the greens into small pieces and keep aside. Peel the onions and keep aside. Chop the tomatoes and slit the green chilies into 2. Crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed moong dhal, chopped greens, peeled onions, chopped tomatoes, slit green chilies, crushed garlic, turmeric powder, salt as per taste along with 1-1/2 cups of water. Pressure cook for about 10-15 minutes up to 3 whistles. Transfer the cooked dhal to a vessel when the pressure is released. Meanwhile heat a small pan with 1 teaspoon of oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, vadakam, asafedtida let them fry for 30 seconds and switch off the stove. Add the seasonings to the dhal and mix everything well and serve hot with idlis, dosas, rotis, or rice.
This recipe is from my MIL. She prepares kootu with moong dhal with vegetables like eggplant or sometimes with greens like amaranth for breakfast to go as a side dish for idlis and dosas. That was a new concept for me but I liked this combination. Her method is fast and easy with the total preparation time for the dhal taking only 10-15 minutes. The only variation that I have used here is to reduce the dhal a little bit and increased the greens since I like the red color of this green. The taste was also excellent this way. If needed the dhal content can also be increased to ½ cup. Here goes the recipe:
INGREDIENTS:
Moong dhal, ½ to 1 cup. (I have used only ½ cup here).
Red amaranth leaves, 1 bunch.
Small onions, 1 cup.
Tomatoes, small, 2.
Green chilies, 3.
Garlic, 3 cloves.
Mustard seeds, 1 teaspoon.
Cumin seeds, 1 teaspoon.
Asafetida, 1 pinch.
Salt as per taste.
Vadakam ½ teaspoon, (optional).
Turmeric powder, ½ teaspoon.
PREPARATION:
Wash the moong dhal. Remove the amaranth leaves from the thick stems and rinse them to take out the dirt. Chop the greens into small pieces and keep aside. Peel the onions and keep aside. Chop the tomatoes and slit the green chilies into 2. Crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed moong dhal, chopped greens, peeled onions, chopped tomatoes, slit green chilies, crushed garlic, turmeric powder, salt as per taste along with 1-1/2 cups of water. Pressure cook for about 10-15 minutes up to 3 whistles. Transfer the cooked dhal to a vessel when the pressure is released. Meanwhile heat a small pan with 1 teaspoon of oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, vadakam, asafedtida let them fry for 30 seconds and switch off the stove. Add the seasonings to the dhal and mix everything well and serve hot with idlis, dosas, rotis, or rice.
No comments:
Post a Comment