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Friday, March 4, 2016

Kachi Keri Moong Dal


How to make Khatti Moong Dal Tadka | Kachi Keri Moong Dal | Moong Dal Aur Kaccha Aam | Summer Special Raw Mango Moong Dal | Recipe of Spicy and Tangy Split Yellow Moong lentil soup..

Hello Friends,

Moong dal aka split yellow moong dal is staple food in India. Dal is one of the best comfort food which goes well with rice and also with all types of Indian breads.


Today I'm sharing one more recipe of my grandmom.. Whenever this dal is cooked in our house, she is always remembered. This dal is super easy, delicious lip smacking, easy to digest super cool summer special recipe of moong dal and raw mango.  If the raw mango is not available, and then you can be use tamarind pulp for this dal preparation. But most important  point, add tamarind pulp at the final step of the cooking that is after pressure cooking of dal, as adding pulp in the initial step will affect the cooking process and dal takes longer time to cook...


Before moving ahead with this split yellow moong dal recipe some very important points related to dal cooking. 


◾If you really want to enjoy moong dal, tuvar dal or whole moong beans or any other kind of lentils make the preparation very simple with basic ingredients.

◾Always soak dal before cooking.  For how long? - at least 20-25 minutes. this duration can be increased or decreased depending on the type of dal.

◾Don't cook dal on high fire for longer periods.

◾Consume dal within an hour after cooking.

◾ Avoid reheating.

◾ Ghee works great in many dal preparation and moong dal taste awesome when prepared / tempered in ghee.

◾If you want to retain the natural yellow color of dal use only turmeric powder and avoid red chilly powder.


☑ Let's get started 
◾Recipe details 


⚪Dal soaking time 20-25min
⚪Preparation time 5-7 min
⚪Cooking tine 20-25 min
⚪Serving 3-4

☑ Here's what you need to get started


◾Ingredients required 

⚪1 cup spilt yellow moong dal
⚪2 small tomatoes, roughly chopped 
⚪1 small Kachi Keri (raw mango) Or as per preference - roughly chopped 
⚪1 small piece ginger
⚪3-4 green chillies or as per preference
⚪5-6 curry leaves 
⚪1tsp cooking oil or ghee
⚪1tsp turmeric powder 
⚪Salt to taste




◾For tadka - tempering

⚪1tsp ghee
⚪½tsp cumin seeds
⚪½tsp mustard seeds 
⚪⅓tsp hing powder (asafoetida)


☑ Method
♨ Step 1 : Dal soaking 


◾Rinse the dal 3-5 times till the water runs clear and then soak in the sufficient water for at least 20-25 minutes.



♨ Step 2 Pressure Cooking 

◾In a pressure cooker, add soaked moong dal and sufficient water to cover the dal. Now cook dal on high flame for 3-5 minutes.




◾When the boiling process starts, you'll observe scum (froth) is formed. Now this needs to be removed as that will make our moong dal smooth and creamy.. Remove the scum. 


◾When the scum is completely taken out, add chopped tomatoes, chopped raw mango, one green chilly, chopped ginger, 1tsp ghee or cooking oil, turmeric and salt to taste. Pass over the lid and allow 1-2 whistles and then simmer and cook for 3-5 minutes. Switch off the gas stove. Remove from fire and let the pressure come off.




◾Open the lid, now churn pressure cooked dal with a lentil masher. Keep churning until smooth and creamy.





◾Add curry leaves and finely chopped coriander leaves and add water as per the consistency needed. Or you can skip the addition of water if not needed.


◾If water is added in pressure cooked dal, then cook dal on medium heat for 3-5 minutes. Finally temper with cumin seeds, mustard seeds and asafoetida. For that heat ghee in a tadka pan (small saucepan) Add the cumin seeds, mustard seeds and asafoetida. Let them splutter switch off the gas stove of small saucepan and pour the tadka over cooked dal. Our dal is ready. 




◾Serve hot garnished with the chopped coriander leaves.



7 comments:

  1. wow!!! super cool recipe..Tasty!! will try very soon

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  2. This looks fantastic. I think I’ll put it on the menu next week.

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  3. Lovely... specially loving your serving bowls...so colourful

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  4. Wow! That's such an awesome recipe, Deepa! Grand mom's recipes are real treasure for sure. My Granny also used to make dal with kachi keri and tamarind pulp, but she always made toor dal not the moong dal. So I will have to give it a go. I bet it would taste divine! :)

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  5. I love dal and this is such a interesting recipe dear. Can't wait to try this out :-)

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  6. Beautiful color, moong dal is looking very delicious and perfectly made.

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