as opposed to the usual Bengali way of bhajas / fries that are most of the time deep fried. Bengalis make a whole variety of dishes with this vegetable
Ever since I started using this moongdal /green gram with skin, I have become a huge fan of it, it's not only more healthy ( extra fiber from the skin) but also very tasty
Another theory is that Brits borrowed the recipes rom the Mughals and had renamed it. Related Postsfish kabiraji cutletmochar chop – banana blossom appetizerGuilt free crispy fish fingers with your choice of dipsAmerican Crab cakes the way Spongbob Squarepants makes krabby patties
RecipeNameMoongDal Gravy /Split Green gram Gravy. Save Recipe. Restaurant Style Paneer Tikka Masala. When you need some vegetarian gravy without onions and garlic, thick and creamy MoongDal Gravy is the best
In a mixing bowl, add the moong flour, rice flour, sesame seeds, cumin seeds, salt, red chilli powder, asafoetida and ghee and mix well so the ghee is well incorporated
Now add remaining prepared urad dal – rajma, required water and little salt, mix well and cook on a low-medium flame till bring to boil while stirring occasionally
, MoongDal Burfi. Drain water fully, spread the dal on a wide plate for some time. This moongdal burfi is a special treat sweet, commonly made during festival time or on birthdays or anniversaries, etc
The star ingredients in this recipe are sambar powder and tomato that we use along with shallots (If you are short out of shallot you can add regular onion)
In todays post , I am sharing a recipe that I have grown up eating. One of my favorite comfort food is just some warm phulkas with a bowl of MoongDal and some yogurt
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