I still remember when I delivered my second child the first meal I got was a simple moong dal along with chapati. Why? Of the 485447 dals available in India why is Moong Dal so popular?
The best part is the moong dal can be added to our diet in a number of ways. Lunch recipes, breakfast recipes as well as light dinner recipes can be prepared using moong dal. Healthy dinner might consist of dal fry recipe. In case of upset stomach, moong dal khichadi is the first choice. Moong dal halwa is one of the most popular Indian desserts. Here are a number of lip-smacking ways to add moong dal in your diet:
Moong dal dhokla is a steamed snack made using yellow lentil (moong dal). Flavored with ginger and green chilies, tempered with mustard seeds and curry leaves, and garnished with coriander leaves.
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Fritters prepared using moong dal (with skin), flavored with green chilies and ginger, with the hint of garlic, the bite of coriander seeds and fennel seeds, and greenness of fresh coriander, are moong dal pakoda.
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Thin and crispy crepe made up of moong dal flavored with ginger and green chilies is dal cheela. It is light on the belly and nice on the tongue, as in easy to digest and delicious to eat. Perfect moong dal cheela is porous and thin.
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Yellow moong dal cooked to perfection tempered with spices, onions, green chilies in a very interesting manner is Sindhi Moong Dal tadka. Moong dal tadka is spicy with the tanginess of tamarind. It is further garnished with fresh coriander leaves and chopped onions which give a nice bite to Sindhi Moong Dal.
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A very popular Indian recipe from South India, Tamil Nadu, to be particular, made with rice and lentils, tempered with whole black pepper, cumin seeds, curry leaves, ginger, green chilies, and roasted cashews, is ven pongal/khara pongal.
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Dal Toast is a crisp and crunchy bread slice that has been coated with dal batter which is flavored with ginger, green chilies, and coriander.
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Dal poori is a soft and moist poori flavored with some cumin seeds and coriander. This particular recipe uses cooked dal. So the pooris have the goodness as well as the flavor of lentils.
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Boiled moong dal tempered with cumin seeds, asafoetida, red chili powder; flavored with lemon juice, black pepper powder; finished with chopped coriander leaves, simple preparation, very common in Indian kitchens, especially in North India, is Moong Dal Tadka.
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Soft idli soaked in dal mixture and deep-fried, giving an Idli Pakoda recipe that has absolutely crunchy and crispy exterior, very soft and melt in mouth interior with bits of ginger, coriander seeds, fennel seeds, etc giving great flavors to the pakoda.
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