Green Moong Dal Rice - Instant Pot Mung Bean Rice
If you are bored with pantry recipes or the usual rice recipes, then you have got to try what I tried today for a pleasant surprise…Green Gram Rice. As the name suggests, it is a simple rice recipe but a novel approach with fresh ingredients. Moong rice is perfect as a weekday lunch option as you work from home. If you have an Instant Pot, this one-pot dish is going to be ready while you attend your zoom meeting. Just a few simple steps and settings and just go about your day!
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Ingredients:
1 ¼ cup of rice
½ cup green gram/ green moong
1 Tomato or ¼ cup tomatoes
1 onion
1 tsp cumin seeds
½ tsp garam masala
½ tsp red chili powder
¼ tsp turmeric powder
1 bay leaf
2 cloves
2 cardamoms
½ inch cinnamon stick
2 green chilies optional
Salt to taste
Coriander leaves/ cilantro for garnish
2 cups of water
My detailed recipe is here:
Easy Side Dish Recipe | How To Make Tasty Green Gram Sambar
In this video, we will see how to make green gram sambar / sambar. This is a simple, easy & quick side dish recipe. This is the best side dish for idli, dosa, chapathi, poori & rice.
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Easy Lentil curry (Whole mung and split mung beans)
This utterly delicious lentil curry or dal is very easy to make. The mung beans are highly rich in protein and carbohydrates in the form of fibre. Combined with rice or chapatti it provides complete nutrition. And its Vegan!
Ingredients:
1/2 cup - Whole mung or moong beans (also called as moong dal) - soaked for 3 hrs
1/2 cup - Split mung or moong beans
1 medium sized onion
2 medium sized tomatoes
1 and 1/2 green chilli
2 tsp jeera (cumin seeds)
2 tsp mustard seeds (rai)
A few curry leaves
A pinch of Asfoetida (hing)
2 tsp Ginger garlic paste
1/2 tsp Turmeric (Haldi)
1 or 2 tsp red chilli powder
2 tsp coriander powder (dhania powder)
1/2 lemon
A handful of freshly chopped coriander leaves
Happy cooking. Don't forget to share this recipe and give it a thumbs up !
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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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☕ Glass Measuring Jug 1 litre:
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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.
Michelin Star Indian Chef Reveals How To Make The Perfect Dal | My Greatest Dishes
Atul Kochhar , the first Indian chef to be awarded a Michelin Star, gives us a step by step guide to creating a traditional Dal Makhani that his mother would make him as a child.
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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.