This recipe is a unique mung daal recipe amongst all daal recipes and is popularly known as 'mung manhohar'. 'Manohar' means one who 'steals the heart'. This indian daal recipe wins our heart through its blend of color and taste. It is an easy daal recipe and yet looks rich and colorful. Its rich color can be attributed to the unique blend of the different vegetables and golden color of mung daal. This aromatic mouth watering daal is extremely nutritious as well.
Preparation Time : 30 minutes
Ingredients
Mung daal: 250 gms
Carrots- 2 (Finely grated)
Paneer ( Cottage cheese)- 100gms (diced into small cubical pieces)
Cauliflower ( cut into very small pieces)
Green peas
Green chillies
Ginger paste
Panch foron ( a mix of fenugreek seed, mustard seed, cumin seed, fennel seed and nigella seed)
Tej patta
Dried red chilly
Turmeric powder
Salt to taste
Ghee- a tea spoon
Mustard Oil
Method
Lightly roast the mung daal till it attains a light golden brown color in a frying pan and keep aside. Make sure that you do not over roast it or else it will not become soft on boiling. Saute all the vegetables for 5-10 mins untill they become tender. Lightly fry the cottage cheese( paneer) until it becomes light golden brown and then immerse it in water so that it remains soft. Cook the mung daal in a pressure cooker. Add mustard oil in a tadka pan for the tarka. When the oil gets heated up add dried red chillies, tej patta and panch foron to it. Once the daal is cooked, remove the lid of the pressure cooker, add the tadka to it, turmeric powder, salt and 1 teaspoon of ginger paste. Then add the vegetables and the cottage cheese to the daal. Let the daal simmer for about 10 minutes.
Once the daal has mixed well with all the ingredients add a teaspoon of ghee to the daal.
Serve with hot basmati rice.
Preparation Time : 30 minutes
Ingredients
Mung daal: 250 gms
Carrots- 2 (Finely grated)
Paneer ( Cottage cheese)- 100gms (diced into small cubical pieces)
Cauliflower ( cut into very small pieces)
Green peas
Green chillies
Ginger paste
Panch foron ( a mix of fenugreek seed, mustard seed, cumin seed, fennel seed and nigella seed)
Tej patta
Dried red chilly
Turmeric powder
Salt to taste
Ghee- a tea spoon
Mustard Oil
Method
Lightly roast the mung daal till it attains a light golden brown color in a frying pan and keep aside. Make sure that you do not over roast it or else it will not become soft on boiling. Saute all the vegetables for 5-10 mins untill they become tender. Lightly fry the cottage cheese( paneer) until it becomes light golden brown and then immerse it in water so that it remains soft. Cook the mung daal in a pressure cooker. Add mustard oil in a tadka pan for the tarka. When the oil gets heated up add dried red chillies, tej patta and panch foron to it. Once the daal is cooked, remove the lid of the pressure cooker, add the tadka to it, turmeric powder, salt and 1 teaspoon of ginger paste. Then add the vegetables and the cottage cheese to the daal. Let the daal simmer for about 10 minutes.
Once the daal has mixed well with all the ingredients add a teaspoon of ghee to the daal.
Serve with hot basmati rice.
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