ussually any dal is a good protien pack, and moong dal has a good amount of protiens too. dal recipes have always been an important recipe in any vegetarian family. have to have Being vegetarian it is very important to have sufficient protein intake. Dals (lentils) & legumes are really great source of vegetarian protein. if you are looking for other dal recipes then check my dal collections or try out pancharatna dal, dal tadka, khichdi, maa channa ki dal, kat saaru.
hesaru bele tove recipe | moong dal recipe card:
hesaru bele tove recipe | moong dal recipe
Ingredients
for moong dal
- 1 cup hesaru bele or moong dal
- 1 medium size onion
- 1 medium size tomato
- ¼ tsp red chili powder
- â…“ tsp turmeric powder
- 3 cups water
- salt as required
for seasoning
- 1 tsp saasuve / mustard seeds
- 1 tsp cumin seeds / jeera
- ¼ or ½ tsp garam masala powder
- 1 or 2 dried red chilli
- a pinch of asafoetida
- ½ inch ginger or adrak
- 1 finely chopped garlic
- 2-3 tbsp oil
Instructions
- finely chop onion, tomato and ginger
- wash the hesaru bele or dal and add onion, tomato, ginger, turmeric and chilli powder and pressure cook for 1 whistle.
- remove the lid of pressure cooker and check the consistency. if you feel it is thick add some water.
- switch on the flame, and add salt and garam masala powder and cook for 2-3 minutes.
- in a small pan, heat oil or ghee. add mustard seeds and cumin seeds and fry for 1-2 minutes till it starts splutter.
- add the garlic and red chili and fry for some seconds. switch of the flame.
- add hing or asafoetida.
- add the seasoning mixture to moong dal.
- stir the moong dal and serve hot moong dal with steamed rice, chapatis or fried rice. garnish with coriander leaves to it.
hesaru bele tove recipe | moong dal recipe detailed recipe:
- finely chop onion, tomato and ginger
- wash the hesaru bele or dal and add onion, tomato, ginger, turmeric and chilli powder and pressure cook for 1 whistle.
- remove the lid of pressure cooker and check the consistency. if you feel it is thick add some water.
- switch on the flame, and add salt and garam masala powder and cook for 2-3 minutes.
- in a small pan, heat oil or ghee. add mustard seeds and cumin seeds and fry for 1-2 minutes till it starts splutter.
- add the garlic and red chili and fry for some seconds. switch of the flame.
- add hing or asafoetida.
- add the seasoning mixture to moong dal.
- stir the moong dal and serve hot moong dal with steamed rice, chapatis or fried rice. garnish with coriander leaves to it.
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Hey.. I am not sure,if you are in USA. But this is my pickle/chutney with fresh Cranberries. Wahs and dry cranberries. In a heated pan.. add some olive oil. add cranberries and put the lid on. You hear popping sound as berries start cooking. On the other side.. dry roast methi and musturd seeds(2:1 ratio) along with some hing. If you have dry red chillies add them too. If not.. dry roast red chillie powder(1 cup for 2 bags of berries). Powder all dry roasted ingredients and to mashed berries. Then make oggarane with olive oil, musterd, lots of garlic(optional). red chillies and add to the berry paste. Adjust salt to taste. You can save this in air tight jar for over a year. Use for idly, dosas or with plain rice.
Try and let me know how it turned out to be 🙂
Thank you so much for the recipe 🙂 will try and let u know 🙂
Post some dishes with drumstick leaves , nugge soppu
sure will share
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