Moong dal acts as a powerful anti-ageing agent. In olden days, before the usage of various varieties of facial creams, Moong dal flour along with Turmeric powder (Kasthuri Manjal in particular) was used as a face pack. It helps the skin to glow. Moong beans, enriched in protein and fibre, thereby reducing fat, cholesterol and calories.
I prepared this receipe using pressure cooker. Tastes better with Idly, Dosas, Chappathis and Pooris.
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| MOONG DAL GRAVY |
Whole Green Moong dal/ Paasi payaru = 1/2 cup (100 gms)
Potato,cut in cubes = 100 gms
Ash gourd/Poosanikai, cut in cubes = 100 gms (Instead of Ash gourd, other vegetables like brinjal, flat beans, cauliflower, chow chow, carrots can be used)
Onions cut in cubes = 100 gms
Tomato roughly chopped = 150 gms
Sambhar powder = 2 tsp
Coriander leaves = 1 tbsp
Water = 2 cups
Jaggery grated = 1 tsp
TO GRIND:-
Giner = 1/4 inch, finely chopped
Garlic = 6 pods, finely chopped
Green chilly, sliced = 2 nos
FOR SEASONING :-
Bay leaf - 1
Cardomom - 2 nos
Cloves - 3 nos.,
Cinnamon Stick - 1/2 inch
Jathipathri - 1/2
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves, finely chopped = 1 tbsp
Oil - 2 tbsp
METHOD:-
Soak whole green dal overnight or for 8 hours. Clean it and set aside.
In a Pressure cooker, heat 2 tbsp of oil and add all ingredients given under seasoning, saute in a medium flame.
Now add, ginger-garlic-green chilly paste (3Gs) and saute for a minute. Then Add the Onions, saute till the Onions are half cooked. Add the chopped vegetables. Mix well and cook for 3 minutes in low flame. Add little salt to fasten cooking. Cover with lid.
Once the vegetables are half cooked, add roughly chopped tomato and sambhar powder mix well. Add water and allow it to boil. Check for salt and spice, and add accordingly. Finally add soaked moong dal, cover with lid and cook for 3 whistles in high (or medium-high in US). Switch off the flame. Allow the cooker to release the pressure.
After the pressure is released completely, add the remaining 1 tbsp coriander leaves and the grated jaggery. Delicious Healthy Moong dal Gravy is ready to be served.
Coriander leaves = 1 tbsp
Water = 2 cups
Jaggery grated = 1 tsp
TO GRIND:-
Giner = 1/4 inch, finely chopped
Garlic = 6 pods, finely chopped
Green chilly, sliced = 2 nos
FOR SEASONING :-
Bay leaf - 1
Cardomom - 2 nos
Cloves - 3 nos.,
Cinnamon Stick - 1/2 inch
Jathipathri - 1/2
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves, finely chopped = 1 tbsp
Oil - 2 tbsp
METHOD:-
Soak whole green dal overnight or for 8 hours. Clean it and set aside.
In a Pressure cooker, heat 2 tbsp of oil and add all ingredients given under seasoning, saute in a medium flame.
Now add, ginger-garlic-green chilly paste (3Gs) and saute for a minute. Then Add the Onions, saute till the Onions are half cooked. Add the chopped vegetables. Mix well and cook for 3 minutes in low flame. Add little salt to fasten cooking. Cover with lid.
Once the vegetables are half cooked, add roughly chopped tomato and sambhar powder mix well. Add water and allow it to boil. Check for salt and spice, and add accordingly. Finally add soaked moong dal, cover with lid and cook for 3 whistles in high (or medium-high in US). Switch off the flame. Allow the cooker to release the pressure.
After the pressure is released completely, add the remaining 1 tbsp coriander leaves and the grated jaggery. Delicious Healthy Moong dal Gravy is ready to be served.
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