हरी मूँग दाल मुगलाई | Kunal Kapur Style Hari Moong Dal Tadka | Winter Special Kunal Kapur Recipes
आज बारी है मेरी फेवरेट वाली रेसिपी की - रेस्टोरेंट जैसी शाही मुग़लई दाल! Ready?
This recipe is comfort food in a bowl on a cold night or a comforting lunch on a hot summer day. No matter what day it is you can never go wrong with this dal recipe. Try it today. Feel free to share your version of this recipe with me in the comments below.
#MoongDal #MughlaiDal #HariMoongDal #MungDal #KunalKapurRecipe #ChefKunalKapur #KunalKapur #KKitchen #IndianRecipe #DalRecipe #WinterRecipe #ChefKunal #IndianCuisine #HealthDalRecipe #GreenLentilSoup
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Moong Dal Mughlai
Prep time - 20mins
Cooking time - 30mins
(Serves - 4)
INGREDIENTS -
Moong dal (sabut) - 2cups
Oil/Ghee - 3tbsp
Onion sliced - 1cup
Turmeric - ¾ tsp
Green chillies - 2nos
Ginger chopped - 1½ tbsp
Salt - to taste
Butter - 2tbsp
FOR TADKA -
Ghee - 3tbsp
Dry red chillies - 6-7nos
Cloves - 7-8nos
Lemon wedge - 1no
For Complete Recipe -
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Check out other #dalrecipes on my channel below:
???? Restaurant Style Dal Makhni Recipe:
???? Dal Fry Recipe South Indian Style:
???? Chana Dal Fry Recipe:
???? Indian Dal Fry 5 Types:
???? Sambar Recipe for Dosa & Idli:
???? Dhaba Style Dal Fry Recipe:
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Time Stamps:
00:00 Introduction
00:43 Recipe Begins
01:46 Masala for Dal
02:44 Prepping Moong Dal
03:40 Kunal's Tip & Trick
04:06 Recipe Continues
05:01 Tadka for Dal
06:22 Plating Moong Dal Mughlai
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If I could only cook one dish for a vegan skeptic…
Full recipe:
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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*IN THIS VIDEO*
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*MY KITCHEN ESSENTIALS*
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Spiced Sprouted Moong Beans Video Recipe | Ugadela or Fangavela Mung Sabji Bhavna's Kitchen
#Cooking There are few ways you can prepare sprouted moong beans. Sprouted moong beans can be eaten raw in salads and soups, slightly steamed or stir fried with vegetables and even curry or sabji can be prepared using sprouted moong.
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Deluxe Kitchen Crop 4-Tray Seed Sprouter by VICTORIO VKP1200 -
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Stainless Steel Indian Dinner Serving Bowl/Kadahi, Capacity 500ml - Pack of 1 -
Perfect plant based protein diet recipes #bhavnaskitchen
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GREEN MOONG BEAN CURRY | Moong Tadka Recipe (HEALTHY & DELICIOUS)
Green Moong Tadka Recipe - Green Moong Bean Curry - Bengali Egg Tadka
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This green moong bean curry is healthy and nutritious. I added chana dal to it to get that creaminess and also added pinto beans for that added flavor.
Ingredients Required For Making Moong Bean Tadka - Serves 7 to 8
For cooking the dal -
* 1 cup/ 250 gm/ 9oz whole green moong beans
* 1/3 rd cup/ 80 gm/3 oz chana dal(Bengal gram dal/ split desi chickpeas)
* 1/4 th cup/ 50 gm/ 2 oz pinto beans/ red kidney beans
* 1/2 teaspoon turmeric powder
* 1 teaspoon salt
* 3 cups hot water
* 1 teaspoon oil
For the rest of the recipe -
* 1 large/200 gm onion
* 5 large cloves/ 25 gm garlic
* 25 gm ginger/ 1 inch length ginger
* 25 gm / 2 large tomatoes
* 2 chopped green chilies (optional)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon turmeric powder (haldi powder)
* 1 teaspoon kashmiri red chilli powder (please adjust proportion according to your tolerance level of chilli heat)
* 2 teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon garam masala powder (Home made Garam Masala -
* 1 teaspoon kasoori methi(dried fenugreek leaves)
* 2 teaspoons salt or as per taste
* 2 tablespoons oil
* 1 cup of hot water
* chopped coriander leaves (cilantro)
For the tadka -
* 1 teaspoon oil
* 1 tablespoon butter/ghee (please do not add oil if using ghee)
* 1 large garlic thinly sliced
* 1/4 th teaspoon kashmiri red chilli powder
* 1 tablespoon chopped coriander leaves (cilantro)
** Points To Note -
* You can leave out chana dal and pinto beans and make it with just whole green moong beans. You can also use yellow split peas in place of chana dal.
* Adjust the consistency by adding more or less water. It thickens up more as it cools down
* You can leave out butter/ghee and use only oil while making tadka
* You can freeze this
Serve this with rice/roti/paratha/poori
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
राज्स्थानी साबुत मूंग की सब्जी | Rajasthani Sabut Moong ki Sabzi | Papa Mummy Kitchen Marwadi
राज्स्थानी साबुत मूंग की सब्जी | Rajasthani Sabut Moong ki Sabzi | Papa Mummy Kitchen Marwadi
INGREDIENTS :
-----SABUT MUNG KI SABZI (DAL) -----
MUNG BEAN (WHOLE) – 1 CUP (SOAKED FOR 5 HOURS)
TOMATO (MEDIUM) – 2, WHOLE
GREEN CHILLI – 2, WHOLE + 2, SPLIT IN HALF
GARLIC – 5 CLOVES
BAY LEAF - 1 LEAF
ONION (MEDIUM) – 2, ROUGHLY CHOPPED
TURMERIC POWDER – ¼ + ¼ TSP
SALT – ½ + ½ TSP
EDIBLE OIL – 2 TABLESPOON
CUMIN SEEDS – ½ TSP
CLOVES – 2 Nos.
CINNAMON – 1 INCH
BLACK CARDAMOM – 1 NO.
CARDAMOM – 1 NO.
FENNEL SEEDS – 1 TSP
BLACK PEPPER – 7 TO 8 Nos.
GREEN CHILLI – 2, SPLIT IN HALF
GINGER – ½ INCH
CURRY LEAF – 8 TO 10 LEAVES
ONION (BIG) – 1, FINELY CHOPPED
HING / ASAFOETIDA – ¼ TSP
RED CHILLI POWDER – ½ TSP
CORIANDER SEEDS POWDER – 1 TSP
GARAM MASALA – ½ TSP
CORIANDER LEAVES - 2 TABLESPOON
TEMPERING –
DESI GHEE – 1 TABLESPOON
GARLIC – 5 TO 7 CLOVES
CUMIN SEEDS – ½ TSP
RED CHILLI POWDER – ½ TSP