Subru Uncles Whole Green Moong Dal Ill Be Making Alot In The U Recipes

Steps:

• Put the drained green lentils alongwith 2 cups of water in a large pot and bring to a boil.
• Lower flame to medium, cover and allow the lentils to continue to cook until tender.
• This will take about 30 minutes.
• Do not throw out this water in which you have cooked the lentils.
• Now, with the back of a large mixing spoon, mash the lentils.
• Keep aside.
• Heat oil in a large pan on medium flame.
• Once it's hot, add mustard seeds and allow to splutter.
• Once they start spluttering, add cumin seeds and allow to crackle.
• Once they start crackling, add curry leaves and stir-fry for 2 minutes on medium flame.
• Then, toss in the chopped ginger,garlic,onions and green chilli.
• Mix well and continue to stir-fry until the masala becomes very dry.
• Add turmeric powder, corriander powder and red chilli powder.
• Mix well and continue to stir-fry for another 3 minutes.
• Fold in the chopped tomatoes alongwith 1/4 cup of water.
• This water is to be added to cook the tomatoes.
• Mix well and cook on medium flame until the tomatoes become really soft and mushy.
• Add salt and mix well.
• Add the lentil-water mixture to this pot containing the prepared masala mixture.
• Mix well.
• Stir in 1 1/4 cups of water (so that you obtain the correct consistency of this lentil curry).
• Remove from heat.
• Serve hot with rotis (Indian flatbreads) or bread or cooked long-grain Basmati white rice.

Steps:

• With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• Keep aside.
• Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• Transfer the tamarind pulp in a clean bowl.
• Keep aside.
• Heat oil in a pot on medium-high flame.
• When its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once it stops spluttering and crackling, add curry leaves and green chillies.
• Stir-fry for a minute or two.
• Then add the whole red chillies and stir-fry for another minute.
• Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• Mix well.
• Then add turmeric powder, red chilli powder and corriander powder.
• Mix well and continue to stir-fry for 2-3 minutes.
• Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• Squeeze them as well as you can to extract the juice/pulp out of them.
• Now add the crushed tomatoes alongwith the juice squeezed out.
• Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• Add salt and mix well.
• Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• Stir well and bring to a boil.
• Lower flame, then add about 7 cups more of water.
• You can add upto 3-4 cups more also, if required.
• Mix well and allow it to boil for 15 minutes.
• Then add tamarind pulp and stir well.
• Boil for 10-15 more minutes.
• Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Steps:

• Put everything in a pressure cooker.
• Cover and pressure cook for up to 5 whistles.
• Close the gas burner and allow the lentils to cook in the steam for 2 hours.
• After the time is up, uncover and you will see no water remaining in the cooker and the lentils would look fluffier, more fuller and bigger than what they are otherwise.
• Mix lightly, be careful not to break them.
• Serve with the traditional Sindhi curry, rice and yoghurt and, of course, fresh salad on the side, for a memorable happy meal.
• Enjoy!