174 yellow moong dal recipes

Yellow Moong Dal Recipes

yellow moong dal recipe collection. indian yellow moong dal recipes. Moong dal that has been skinned and split so that its yellow color shows is called Yellow moong dal. This moong dal can in turn be converted into a flour/powder or a paste or cooked down to a liquid. Even though almost all recipes that have moong dal are savory, there are a few amazing sweet recipes as well that have been eaten in India since generations on end. Below is a gist of the versatility of moong dal which is showed by the sheer versatility of yellow moong dal recipes.

If you want to know the Health Benefits of Yellow Moong Dal click here.

Yellow Moong Dal Recipes for Indian Food

Parathas/rotis - Moong dal and Indian food go hand in hand. It is used as various forms in parathas, rotis, subzis and dals, breaking the common misconception that moong dal can only be used to make the dal-chawal. Yellow moong dal cooks fast while still remaining a little crunchy. That comes in handy while making Yellow moong dal and Spring Onion Parathas or even Cabbage dal paratha as it gives an excellent flavor and texture. If you want to avoid any other vegetables, you can simply make Dal Paratha, where the dal is sautéed with spices and then filled.

Yellow Moong Dal Subzis – even though dals are usually not eaten as subzis, you can make certain exceptions. Methi and Moong Dal Subzi is a simple, healthy subzi that can be made in under 10 minutes with a jeera and garlic flavor running through it. Replacing methi with suva/dill and cooking the dal with tomatoes, gives a really nice texture without it being too mushy, making Moong Dal and Suva Subzi amazing to eat.

Dals and Khichdis – When cooked and grinded properly, yellow moong dal gives a super creamy texture which is perfect to make Dal. Spicy Yellow Moong dal is made without any oil and still tastes just as amazing then the one with tadka.  Combining moong dal with masoor dal and aromatics like ginger, garlic and rai creates a flavorful, fragrant Dal Fry. Khichdi, a traditional Gujarati rice and dal recipe, is perked up with the benefit of bajra in the Bajra and Moong dal Khichdi.

Yellow Moong Dal Recipes for Soups

It's such an unusual way to think of dal being put in soup, but I promise you it is wonderful! The Healthy Lentil soup is wonderful appetizer to go with your food and it doesn’t pound on the calories like crazy! Another zero-oil recipe is Moong Dal and Spinach Soup which has the intense saltiness of palak with the mildness of the moong dal. Replacing a meal with a One Meal Soup made with moong dal, carrots and onions is not only filling, but also nutritious.

Yellow Moong Dal Recipes for Snacks

Generally dosas are made with urad dal. What people don’t know is that even moong dal is used to make crispy, healthy dosas like Poha Yellow Moong Dal Dosa. A very Famous Gujarati snack, with a slight twist, is Moong Dal Khichu, which makes it even more delicious. Here the rice flour is replaced with yellow moong dal, seasoned with green chillies and cumin seeds and served with koro sambhar.

A Kachori is a crispy, deep fried snack with different types of fillings, perfect for any occasion and loved by all. One really famous variation of it is Moong Dal Kachori, where the other casing is stuffed with a spicy moong dal mixture. This filling is also added in a different type of kachori to make Khasta Kachori Chaat, where the kachori is super flaky and perfect.

Moong Dal Dhokla, a fluffy snack in which moong dal is fermented with besan, topped with a tadka, is snack that is loved by Gujaratis all around the world. The fact that they are so much fun to eat and sponge like, is just an icing on the cake. May it be the rainy season or not, Moong dal Pakodas are much loved as they crispy on outside and soft on the inside.

Yellow Moong Dal Recipes for Desserts

Since Moong dal has such a neutral flavor, it can easily be incorporated into sweet recipes. Moong Dal halwa is enjoyed throughout Rajasthan during the winter months and can be stored for long time. Even though it takes time to prepare, it is most definitely worth the effort. Just like that in the south they make Sweet Pongal, an offering of rice and dal, sweetened with jaggery and mixed with nuts, which is presented as Prasad to god. 

Enjoy our 251 yellow moong dal recipes given below.

Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12 13 

This is a Rajasthani delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan.

Pongal is a traditional South Indian breakfast made with cooked rice and moong dal, perked up with spices and ginger. Another authentic treat, the Rava Pongal is a super tasty variant that replaces rice with rava. Some people prefer the Rava Pongal to the usual rice pongal because they find the roasted rava to be more aromatic. Here, cooked yellow moong dal and roasted rava are cooked together with a tempering of pepper, cumin and ginger, which makes it rich and tasty. Like in the case of all dishes made with rava, like upma, it is important to stir swiftly once the rava is added to the water. Drizzle some melted ghee on top of the Rava Pongal before serving to ensure that every mouthful is moist and aromatic. You can also try other rava based recipes like the Rava Vada and Onion Rava Dosa .

dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with 35 amazing images. dalia vegetable khichdi is a famous Gujarati khichdi. Learn how to make healthy vegetable dalia khichdi. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and moong dal, the dalia vegetable khichdi is a wonderfully tasty way to keep cholesterol levels under check. Those wishing to lower cholesterol or control their weight can follow dalia vegetable khichdi to switch from rice to broken wheat as it is rich in fibre. Simple masalas and veggies combined with this healthy grain give you an awesome one-dish meal, dalia vegetable khichdi that tastes great with just curds. You can make it any day, for any meal! We have used capsicum, onions, cauliflower and green peas to make healthy vegetable dalia khichdi. You can change the vegetables as you wish in any combination or based on what is available in your fridge. The fibre (4.1 g in ¼ cup) present in yellow moong dal from dalia vegetable dal khichdi prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Enjoy dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with step by step photos.

moong dal and paneer chilla | moong dal paneer cheela | yellow moong dal cottage cheese pancake | with 20 amazing images moong dal and paneer chilla is made by soaking and blending yellow moong dal with water. Then salt, asafoetida, green chilli paste and besan are added to make a batter. Pour a ladleful of batter on a non stick tava and cook it. Top with some low fat paneer and add any vegetables you wish. Cook and your moong dal paneer cheela is ready. The moong dal and paneer chilla is also known as yellow moong dal cottage cheese pancake as chilla is an Indian pancake. This healthy moong dal paneer cheela is good for your heart, helps control acidity and can be enjoyed by diabetics too. The fibre in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries, thereby improving heart health. It is also packed with nutrients like zinc, protein and iron, which help to maintain the elasticity of your skin and keep it moist. fibre, potassium and magnesium also work together to regular high blood pressure and soothe the nerves. Stuffing paneer into the moong dal paneer chilla makes them more filling, and also adds to the protein and calcium content. Have a go at this awesome snack, and you will never opt for unhealthy biscuits at tea-time! moong dal and paneer chilla is ideally perfect for chillas for breakfast or at times we have it as a one meal dinner. Serve moong dal paneer cheela with green chutney. Enjoy how to make moong dal and paneer chilla | moong dal paneer cheela | yellow moong dal cottage cheese pancake with detailed step by step photos and video

oats khichdi recipe | healthy Indian oats khichdi | oats moong dal khichdi | how to make oats khichdi for weight loss | with 12 amazing images. Oats khichdi is a simple everyday fare which can be enjoyed by one and all. Healthy Indian oats khichdi is very easy and quick to make too, so you are far from a big preparation list. Learn how to make oats khichdi for weight loss. Oats khichdi is a healthy one dish meal made with oats and yellow moong dal as main ingredients. Begin with a tempering. Heat little oil in a pressure cooker and add green chilli paste and garlic paste and sauté for a while. Add some turmeric powder and sauté as well. Follow it by the addition of rolled oats and washed and drained moong dal. Again sauté for 2 minutes. Finally add water and salt and allow it to cook for 2 whistles. Cool the cooker slightly and serve the oats moong dal khichdi immediately. With 157 calories per serving, it adds not too many calories. But provides a good dose of protein by lending 6.6 g per serving. This healthy Indian oats khichdi is a great option for light dinner. Serve it with curd for an added protein boost. Oats moong dal khichdi is also a good source of fiber and thus beneficial for weight loss, PCOS, diabetes, heart disease as well as hypertensives. Keep a track of the portion size and you are all set to enjoy a healthy fare. The fiber will help you manage your blood sugar levels and cholesterol levels in a more better way. Yellow moong dal provides fair amounts of iron too. Thus, overall this oats khichdi will keep up your energy levels while soothing the stomach too. With not too many spices in it, this khichdi is sure to suit senior citizens and kids both. Enjoy oats khichdi recipe | healthy Indian oats khichdi | oats moong dal khichdi | how to make oats khichdi for weight loss | with step by step photos.

tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with 16 amazing images. tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup is a popular soup which is enjoyed by people of all ages. Learn how to make veg tomato soup. To make tomato soup, combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Switch off the flame, add the pepper and mix well. Serve hot with bread croutons. Who doesn’t love the mild tangy, appetizing flavour and creamy mouth-feel of veg tomato soup? Here is a variant with a desi touch, where the tomatoes are blended with cooked moong dal, to improve the texture and balance the flavour too. Onions, sautéed in butter, add more punch to the soup, while the addition of sugar balances the tanginess of the tomatoes. Black pepper gives the Indian moong dal and tomato soup a finishing flavourful touch. Enjoy it fresh and hot with your favourite croutons - garlic crouton, fried croutons, potato croutons, cheese croutons. Tips for tomato soup. Tips for tomato soup. 1. Remember to cool the tomato mixture before blending. 2. All the health conscious people can avoid the use of sugar. 3. To make tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup, take bright red, firm tomatoes, wash them and roughly cut them into chunks using a sharp knife. 4. Wash the yellow moong dal well with water to remove any sort of dirt. Keep aside. 5. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. Read about 13 amazing benefits of tomatoes. 6. I love to have tomato soup with multigrain bread which I toast. Enjoy tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with step by step photos.

moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with 30 amazing images. moong dal sheera, also known as moong dal halwa, is a traditional Indian dessert that combines the goodness of moong dal (yellow split lentils), ghee, sugar, and aromatic spices to create a rich and indulgent sweet dish. This delightful dessert holds a special place in Indian festivities and celebrations. moong dal sheera delights the palate with its unique combination of nuttiness, sweetness, and aromatic spices. The coarsely ground moong dal contributes a grainy texture, while the ghee-infused lentils create a velvety and rich consistency. The addition of nuts provides a pleasant crunch, and the saffron-infused milk imparts a beautiful hue and fragrance. moong dal sheera is often prepared during festivals, weddings, and special occasions in various parts of India. It holds cultural significance as a symbol of celebration and is considered auspicious. The rich and sweet profile of moong dal sheera makes it a popular choice for offering to deities during religious ceremonies. Some Indian festivals in which moong dal halwa is served are Navratri, Diwali, Holi and Gudi Padwa. moong dal sheera is best enjoyed warm, either on its own or with a dollop of vanilla ice cream for an extra indulgent treat. It is often served as a dessert after a festive meal, bringing a perfect end to the culinary celebrations. Pro tips for moong dal sheera. 1. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite. 2. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks. 3. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency. In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera. 4. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience. 5. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma. Enjoy moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with step by step photos.

dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images. Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India. This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members. A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food. To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve! Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below.

healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with 35 amazing images. healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi is a healthy one dish meal. Learn how to make gehun ki khichdi for diabetes. To make healthy gehun ki bikaneri khichdi, clean, wash and soak the wheat in enough water in a deep bowl overnight. Drain well. Grind the wheat to a coarse paste in a mixer without using any water. Keep aside. Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida. When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds. Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid and mix well. Serve immediately with low-fat curds. Inspired by heart-warming Rajasthani Cuisine, whole wheat khichdi is sumptuous and tasty enough to make a complete meal. Replacing rice with whole wheat enhances the fibre and iron content of this recipe, thus making it suitable for diabetes, weight watchers and heart patients. The combination of whole wheat and moong dal (cereal and pulse) makes this a high protein fare, while the use of minimal amounts of oil gives a health touch to the protein rich gehun moong dal ki bikaneri khichdi. The Indian spices added in whole wheat khichdi also have proven health benefits. The cumin seeds and asafoetida are known for their digestive benefits, the green chilli for its antioxidants and the turmeric powder for its anti-bacterial property. Carefully made with well-chosen ingredients, this healthy khichdi is a must try with a bowl of curd. You can make your choice between full fat curd and low fat curd. Tips for healthy gehun ki bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. Enjoy healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with step by step photos.

moong dal water for babies | moong daal ka paani recipe for babies | moong dal pani for baby | dal water for babies above 6 months | with 13 amazing images. This nourishing moong dal water is an ideal weaning food, as its texture is similar to that of breast milk, which will make it comfortable for the child to enjoy it. After rice water, moong dal ka paani was amongst the first few weaning foods in ancient time which hold true even today. Learn how to make dal water for babies above 6 months. To make moong dal water for babies, wash the yellow moong dal and combine it with water in a pressure cooker. Pressure cook it for 3 whistles and allow the cooker to cool down. Add some water to adjust the consistency to thin and then blend till really smooth. Strain the water and serve it lukewarm to your bundle of joy. The moong daal ka paani recipe for babies has been strained in this recipe as babies at six months cannot digest whole cereals and pulses. A few weeks later, you can stop straining it and enhance the recipe further by adding a tadka of ghee, jeera and turmeric powder. This moong dal pani for baby is a protein rich this weaning food. The taste of yellow moong dal water is accepted by most babies. Moreover is also easily digestible and thus not very heavy for little tummies. You can also try the same recipe with masoor dal once your little one is accustomed to moong daal ka paani recipe for babies. Enjoy moong dal water for babies | moong daal ka paani recipe for babies | moong dal pani for baby | dal water for babies above 6 months | with step by step photos.

This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu. A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad .

zero oil fada ni khichdi recipe | zero oil dalia khichdi | zero oil healthy moong dal lapsi khichdi | with 30 amazing images. Zero-oil fada ni khichdi is an innovative Gujarati khichdi made in the pressure cooker with zero oil. Learn how to make zero oil dalia khichdi . What is Khichdi? Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. We have got you a perfect, healthy and tummy filling khichdi recipe " zero oil fada ni khichdi ". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the zero oil brown wheat khichdi super nutritive too. Think comfort food, and zero oil broken wheat khichdi is one of the first options that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal, the zero oil Gujarati style fada ni khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble zero oil dalia khichdi. Main ingredients for zero oil fada ni khichdi. Broken wheat is a good source of complex carbohydrates, which can help to keep you feeling full and satisfied after eating. High Fibre in dalia aids in managing diabetes. Yellow moong dal cooks quickly and easily, which makes it a good choice for khichdi. The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. This low-calorie, zero-oil Fada ni Khichdi ( 117 calories ) is ideal for weight loss. Serve zero oil healthy moong dal lapsi khichdi with a bowl of low fat curds. Pro tips for zero oil fada ni khichdi. 1. Add 1/2 cup sliced onions. Onions have a mild, sweet flavor that compliments the other flavors in khichdi. They can also help to deepen the flavor of the dish. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. 2. Add 1/4 cup green peas. Green peas add a bit of crunch and sweetness to khichdi. They can also help to make the khichdi more creamy and smooth. Green peas are good for weight loss, good source of vegetarian protein and have insoluble fibre to relieve relieve constipation. 3. Add 1 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are both aromatic vegetables, which means that they release pleasant fragrances when cooked. This can help to make khichdi more appealing to eat. Enjoy zero oil fada ni khichdi recipe | zero oil dalia khichdi | zero oil healthy moong dal lapsi khichdi | with step by step photos.

khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images. khasta kachori is a very famous and loved chaat from Rajasthan. So popular that moong dal khasta kachori chaat is easily available as Mumbai street food and Delhi street food chaat. A perfect khasta kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this khasta kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make khasta kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. Street style khasta kachori is a perfect recipe for someone who loves fried food. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience! Remember to fry the moong dal khasta kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Enjoy khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with detailed step by step recipe photos and video below.

borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with amazing images. A classic Bengali dish of moong dal dumplings cooked in a spinach gravy. Learn how to make borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | boriya diya palang saag literally means a gravy (saag) of spinach (palang) with dumplings (boriya) and that’s exactly what it is. The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it. The palong shaak is also quite unique. A dough-like mixture of moong dal, ginger and other ingredients is gently dropped in small pieces into a gravy of brinjals and tomatoes spiced with nigella seeds and green chillies. The dumplings cook in the gravy itself, imbibing all its exciting flavours. Since the dumplings are not deep-fried, this dish is quite healthy. The spinach and moong dal make borio diya palang saag an iron-rich treat, and the vitamin C from lemon juice ensures that the iron is absorbed really well. Tips to make borio diya palang saag: 1. Do not add any water to make moong dal mixture. 2. Adding baking soda makes the moong dumplings to fluffy. 3. Make sure you add the dumplings in boiling gravy so that it retains it’s shape and gets evenly cooked from inside. Enjoy borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with detailed step by step images.
Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12 13