Soak the moong dal for 2-3 hours.
ender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam
Soak the moong dal in cold water for about
in, until fragrant. Add chana dal, masoor dal, moong dal, potato, 3 cups water
curry leaves, cumin seeds and moong dal, stir fry for about two
Soak dal in 4 cups of water
Rinse the dal, checking for any debris; add
Wash and soak the moong dal and rice in plenty of
Soak the moong dal in water for 3 to 4 hours.
Then wash it well Blend the soaked dal in a blender with the green chillies and a little water.
Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well.
Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp.
Repeat with the remaining batter.
If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture.
Serve hot with mustard dip or green chutney.
clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
Add oil ,tomatoes and green chillies and cook for 5 minutes.
then add mashed dal with water.
and cook for 10 to 15 minutes .then sprinkle Garam Masala.
Wash and soak the lentils for 30 minutes. Drain out water and grind into a rough paste.
Heat oil in a kadhai and fry the lentil paste till light golden in colour. Put the sugar and water to boil in another pan. Stir continuously till the sugar dissolves completely.
Add to the fried daal. Cook, stirring vigorously till the mixture becomes thick. now Add cardamom powder,dry milk and almonds.
hours.
Process drained moong dal and rice with 4 tablespoons
eas, split white gram, yellow moong dal, and red lentils along with
Note:
If using green Moong dal, because of its hard texture, it will have to be parboiled approximately 20 minutes until semi-soft, drained, and then added to the rice before cooking. Yellow Moong dal is smaller, cooks up very soft, and does not need to be precooked but is added directly with the rice.
Place the chana dal, urad dal, moong dal, and rice into a large
hutney ?of your choice.
Recipe courtesy of CHAI, CHAAT & CHUTNEY
Cook the moong dal in water (not included in
minutes.
Add the moong dal, turmeric powder, salt and 1
entils), or split yellow moong dal or toor dal and place ithe lentils
Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.