Green Moong/Mung Dal Chakolya / Varan phal

Green Moong dal Chakolya /  Varan Phal - Pulse with wheat dumplings

Ingredients:

For Varan/dal

1) 1 cup of green moong dal, washed and boiled
2) 1/2 teaspoon of haldi
3) 2 tablespoons of ghee/butter
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) 4 cloves of garlic, chopped
7) Pinch of hing
8) 1 large tomato, chopped
9) 4-5 kokum pieces, soaked in 1/3 cup of water for 10 mins.
10) Salt to taste
11) 2 teaspoon of red chili powder
12) 2 teaspoon of jaggery or gur
13) 2-3 sprigs of cilantro, chopped

For phal/wheat dumplings:

1) 2 cups of whole wheat flour
2) 1 teaspoon of salt
3) 1/2 teaspoon of red chili powder
4) 1 tablespoon of oil
5) 1/2 teaspoon of ajwain
6) 1/2 teaspoon of cumin seeds
7) Water

Method:

1) Pressure cook toor dal, haldi and water (4-5 whistles)

2) For phal: In a bowl, take flour, salt, red chili powder, oil, ajwain and cumin seeds.Knead it using
warm water to stiff and smooth dough. Let it sit for 5-10
mins

3) Heat oil in a large pan on medium heat. Add ghee, mustard seeds, cumin seeds and
garlic. Stir for a min

4) Add, hing, boiled dal,tomato, water, kokum pieces, salt and red chili powder. Stir for 2-3
mins.

5) On low heat add gur and mix well

6) Now, take dough and roll it to chapati thickness and with the help a knife cut the chapati into square or diamond shape. One by one drop them to the dal mixture. Mix well. Cover it and
cook for 10-15 mins. on low heat or till the dumplings/phal are completely
cooked. Add water if needed.

7) Garnish with cilantro and serve hot with desi ghee

Green Moong Dal Chakolya


Recipe by: Geetanjali S. Mahadik

Moong-Masoor dal recipe

Moong-Masoor dal
(Serve: 2-3)
Ingredients:
1) 1/2 cup moong dhuli dal ( lemony yellow lentils), washed
2) 1/2 cup masoor dal (red lentils), washed
3) 3 cups water
4) 1/2 teaspoon turmeric powder
5) 1 teaspoon cumin seeds (jeera)
6) 2-3 chopped green chilies
7) 1 teaspoon chopped ginger (1/2 inch piece)
8) 1/2 small onion, chopped
9) 1/2 teaspoon fenugreek seeds (methi seeds)
10) Salt to taste
For Seasoning/Tadka:
11) 3-4 tablespoon ghee/butter/oil
12) 1 teaspoon mustard seeds
13) 2 whole red chilies
14) Pinch of hing powder
15) 3-4 curry leaves
16) 1/2 teaspoon cumin powder
17) 1/2 teaspoon coriander powder
18) 1 teaspoon red chili powder
19) 1/2 teaspoon garam masala/goda masala
20) 5 sprigs of cilantro/coriander, chopped
Method:
1. In a pressure cooker, add both well washed dals, water, turmeric powder, cumin seeds, green chilies, ginger, onion, fenugreek seeds and salt to taste. (Ingredients 1 to 10).
2. Cook for 3 whistles.
3. For seasoning or tadka: In a hot pan, add ghee, mustard seeds, whole red chilies, hing, curry leaves and boiled dal mixture.
4. Add cumin powder, coriander powder, red chili powder and garam masala.
5. Allow it to boil for 3-4 minutes.
6. Garnish with chopped green cilantro and serve it with rice, roti or paratha.

Recipe by Geetanjali S. Mahadik