Tag: Lentils

Take the split moong beans and wash them thoroughly. Place them with three cups of water into a pot, add turmeric and salt and bring it to a boil. Once it is boiling, you can reduce to medium heat and let it keep on boiling for the next twenty minutes.

In the meantime, you can wash the dill, take out the bigger stems and cut it into small pieces. Wash three tomatoes and cut them into small pieces.

Once the moong beans are soft, you can start preparing the tadka, the mix of spices. Heat up the oil in a pan. When it is hot, you can add cumin, garam masala and coriander into the pan and stir the spices to keep them from burning. When they have developed their aroma, add the tomatoes, stir while frying and make them soft. As soon as they are soft, you can add the dill into the tomatoes. Mix it well and let it get hot for the next two minutes.

Finally, add this mixture into your dal, mixing it all well with the moong beans. Done – you can serve it hot together with rice, bread or vegetables.

Enjoy!

Start by washing the moong beans and the red lentils together. Place them into a pot with the water, add salt and turmeric and mix it well. Bring the water to a boil with a lid on the pot.

In the meantime, you can wash the tomatoes and cut them into small pieces. Check whether the water is boiling – it may push the lid off your pot otherwise! When the water is boiling, turn down the stove to medium heat and let it boil for the next half an hour. Stir from time to time.

After half an hour, your lentils and beans should be nicely cooked. You can turn off the stove and place them aside.

Heat up the oil in a deep pan. When it is hot, add cumin and asafetida into the oil and stir. Let them get fried and develop their aroma. When the cumin is dark brown, you can add the tomato pieces into the pan. Stir so that the spices get mixed with the tomato and get warm and soft.

When the tomatoes are mashed, you can add the sauce into your dal and stir well.

Serve it with rice and a vegetable dish – yummy!

Enjoy!

You can place both, the moong beans and the rice together in a sieve. Wash them well and then put them in a bowl. Add the water and let it soak. In the meantime you can wash and peel the carrots as well as peel the ginger – and turmeric if you have it fresh – and cut both in very small pieces.

When you are done with these preparations, put a pot on the stove and heat up the oil in it. When it is hot, add the cumin and stir. Add the fresh ginger and fresh turmeric. If you have turmeric powder, don’t add it at this point. Stir while frying the vegetables. Once they are roasted and have changed colour, you can add carrots and green peas into the pot. Stir them once, so that they mix well into the spices. Add salt and stir again. Stir from time to time during the next three minutes.

After three minutes, you can add water, rice and lentils. On top, you add turmeric powder, if you use that. Stir it all well and then place a lid onto the pot. Bring the water to a boil and, once it is boiling, turn the heat down to medium. Simply let it cook now – you can prepare other parts of your meal!

After about ten minutes, you can have a look into your pot. The mixture has got thicker already. If the water is about half of how much it was before, turn the heat low, cover it again and let it cook. The longer you cook it on low heat, the tastier your Khichadi will be!

It depends a bit on your water and the heat but after approximate another ten minutes, the moong beans will have dissolved in the water and the carrots and peas will be cooked well – your Khichadi is ready! If you like it thicker, you can cook it even longer!

Enjoy!

First of all, you need to prepare the dill. Pick out the big stems of the dill, wash the rest and cut it all in small pieces. Now take the water, pour it in a pot and add the moong dal. Put it on the stove and turn the heat up high. Sprinkle some salt into the pot, add the turmeric powder, stir and place a lid on top of the pot.

It won’t take long until the water is boiling – you should keep an eye on it, otherwise it quickly comes out of the pot and floods your stove. Once it is boiling, turn the heat down a bit and add the dill. Stir and finally place a lid with a hole on top of the pot. It will let the steam come out. If you don’t have a matching lid with hole, just put the lid on top of it slightly shifted to the side so that the steam can come out. Stir from time to time.

After about 20 minutes, you will see that the dal is soft and cooked. The dill is fully mixing into the dal. I actually like it most when it is thick, so I wait until it has reached the stage of thickness I like before I switch it off.

In the end, you just need to heat up the oil and, when it is hot, add the cumin seeds into the pan. Stir to keep them from burning. When they are slightly roasted, take the pan off and give the cumin into the dal. Stir once more – and enjoy your Soa Moong Dal!

Wash the moong beans and the chickpeas well before you soak them. This needs to be done about six to eight hours before you start cooking. Take care to soak them separately and that they have enough water to remain covered all the time.

When it is time to start, you can drain the water from the chickpeas, place them in a pot with six cups of water and add some salt. Put the lid on the pot and bring it to a boil. When the water is boiling, you can turn the heat down to medium level so that it can keep on boiling. Stir from time to time.

After 30 to 40 minutes, you can add the moong beans into the chickpeas. Let the mixture boil for another 20 minutes. Stir from time to time. In this time, the moong beans will be fully cooked and dissolved in the water.

In the meantime however, you can prepare the tomatoes. Wash them and then cut them into small pieces. Place a deep pan on the stove and warm up the oil in it. When it is hot, add the cumin and the bay leaf, the asafetida, clove, mace, nutmeg, garam masala, coriander and turmeric into the oil. Be careful not to let the spices burn but just roast them so that they can develop their aroma. Add the tomatoes and stir so that the spices mix well into them. Place a lid on the pan and let them get cooked on medium heat.

After five minutes, take off the lid, stir and mash the tomatoes a bit with the cooking spoon so that they turn into puree.

When the moong beans have been in the pot for about 20 minutes, you can check whether the chickpeas are cooked as well. They should be soft but should nevertheless remain whole and not get mashed. Once this is the case, add the tomatoes into the pot. Stir well and bring the mixture to a boil once more. Then switch off the stove and take the pot aside.

The last step is to take the cup of yoghurt – which should be liquid and not hard – and slowly add it into the chickpea mixture. While putting it in, you keep on stirring and mixing it well.

Serve and enjoy!

As with most bigger lentils and beans, you need to soak the Urad Dal about half an hour before you start cooking. They get a bit softer and won’t need as much time in boiling.

Take a pot and give the water into it, additionally the Urad Dal and place the pot on the stove, bringing the water to a boil. Now boil the lentils until they are soft, which will take about half an hour. Stir from time to time, so that they don’t stick to the bottom of the pot.

In the meantime, you can wash the tomatoes and cut them into small pieces. Peel the ginger and cut it into tiny pieces, so that you have about half a tablespoon of fresh ginger pieces. Check on your dal from time to time and after about thirty minutes, you can try to squeeze it to see whether it is soft. As soon as the lentils are soft, take the pot off the stove.

The next step is to prepare the tarka, which is the mixture of spices. Heat up the ghee in a pan. When the ghee is hot, add the cumin seeds, the asafetida, coriander, turmeric and finally the fresh ginger. Stir, so that the spices can develop their aroma but don’t burn to the pan. Once they have turned their colour and your kitchen smells wonderfully, add the tomatoes. Let them get cooked well while stirring from time to time. In this way, the tomatoes get soft and the spices get mixed into them.

Once your tomatoes are fully soft, nearly in a puree-like state, you can take them off the stove and mix them into your dal. Add salt according to taste and, if you like, put some freshly washed coriander leaves on top of your dish for decoration.

Enjoy!

The dried peas are quite hard, so they need to be soaked in water for about one hour before you start cooking. So take one-and-a-half liters of water, pour it in a pot and soak the peas in it. After an hour, place the pot on your stove and turn up the heat. Place a lid on the pot and bring the water to a boil. When it boils, stir, turn the heat down on medium heat and place the lid back on, so that the peas can get cooked. Stir from time to time.

In the meantime you can wash and then cut the tomatoes into small pieces. Peel the ginger and cut it in pieces as small as possible, so that you have about one teaspoon of chopped ginger. After approximately 30 minutes you can check whether the peas are soft. Once they are, you can take the pot off the stove.

In a wok or a deep pan, you can now heat up the ghee. When it is hot, add cumin seeds, garam masala, coriander powder, asafetida, turmeric powder and the ginger pieces. Stir to keep all spices from burning and to let them unfold their aroma. Once the ginger is slightly transparent, you can add the tomatoes.

Stir the tomatoes and let them get warm. In this process, they will get softer and you can help making a puree out of them by just pressing with your cooking spoon and mashing them further. Once they are mashed, add the boiled peas and stir.

Now in the end, you just need to add salt according to taste, stir and let the peas get warm. Then you are done! If you like, you can wash some leaves of cilantro and place them on top when serving.

That’s it! Enjoy!

Wash the moong beans and then soak them. You need to soak the moong beans at least three hours before you start preparing them so that they are already a little bit soft. Use the right amount of water straight away, so that you don’t need to throw away valuable nutrients with the water later. Peel and cut the ginger and the turmeric in very fine pieces.

When you start cooking, just place the moong beans with the water onto the stove. Add salt, turmeric and ginger and let it boil for the next ten to fifteen minutes. The moong beans should be soft and starting to dissolve.

While they are boiling, you have enough time to wash the tomatoes and cut them into small pieces. Once the lentils are cooked, heat up the ghee in a pan. When it is hot, add cumin, asafetida, the bay leaf, garam masala, coriander and curry leaves into the hot fat. Stir while you are doing this so that the spices don’t burn but can develop their full aroma. Add the tomatoes and let them get hot and soft. You can even press and mash them a little bit with your spoon.

Once the tomatoes are soft and hot, you can mix them into the moong beans. Stir it all well, let it get hot once more and there you are: delicious Sabut Moong ki Dal! For decoration, you can sprinkle some coriander leaves on top!

Start by washing the lentils, the chickpeas and the kidney beans and rinse them well. Put them into a pot and add the water. Now they need to soak for four hours.

After this time, take the pot and place it on a stove. Add turmeric and salt into the pot and bring the water to a boil. Place the lid onto the pot and let the mixture boil on medium heat. It will take about 30 minutes for the kidney beans to get soft. Stir from time to time in between.

In the meantime you can cut your tomatoes in small pieces, peel the ginger and cut the ginger into as small pieces as possible. We use approximately one teaspoon of fresh ginger but of course this amount also depends on your preference and taste.

Once the kidney beans, which are the hardest, are soft, you can take your pot off the stove.

Heat up the oil in a pan and once it is hot, add cumin, asafetida, mace and ginger in it. Stir well so that the spices don’t burn. When the ginger has become transparent, add the tomato pieces into the pan. Stir and cook the tomatoes nicely until they are soft and you have a consistency similar to puree. Then you can add lentils, beans and chickpeas and mix it all properly.

Now in the end you will only need to add the cream into this mixture and warm the whole thing up once more.

Before serving, you can decorate your dish with some cream and some fresh coriander leaves. Enjoy!

If you would like to prepare your moong in the morning, you can soak it in the night in the two cups of water. If you would rather like to eat it in the evening, you can soak the moong in the morning. It should be about six hours in the water.

You then start by just placing the pot with the moong and the water onto the stove. Bring the water to a boil and stir from time to time. You need to keep on boiling the water until it is all either in the moong beans or has evaporated. You can use this time to wash and pick the coriander leaves and cut them in small pieces. After about ten minutes during which you stir from time to time in the pot, the dal should be dry and you can take it off the stove.

The next step is to heat up the oil in a pan. Once the oil is hot, add the cumin and the coriander powder. Stir so that the spices can develop their aroma without getting burned. When they are nicely roasted, you can add the moong beans and start stirring to mix them well with the spices. Add salt on top and stir so that it is all well mixed and evenly warm.

Take your moong beans out of the pan then and serve it with some lemon juice and fresh coriander on top of it.

Enjoy!