Aarsi's Ultimate Whole Mung Bean Lentils
This is a healthy vegetarian Indian food recipe. Mung Bean Lentils is one of my favorites because it is hearty yet deliciously simple, making it perfect for a stodgy and warming meal of lentils and rice.
Recipe:
Green Moong Dal Khichdi Recipe | Healthy Rice Recipe | High Protein Indian Meal | MOTHER'S RECIPE
In this episode of Mother's Recipe, let's learn how to make Green Moong Dal Khichdi at home.
How To Make Green Moong Dal Khichdi | Hari Moong Dal Khichdi Recipe | Green Moong Dal Rice Recipe | Green Moong Dal Khichdi With Tadka | Spicy Khichdi Recipe | Healthy Lunch Recipe Veg | Comfort Food Recipes Indian | khichdi varieties recipe | Mix Dal Khichadi | Khichdi in Cooker | Sprouted Moong Dal Khichdi | Whole Moong Dal Khichdi | Healthy Indian Meals | Rajshri Food
Green Moong Dal Khichdi Ingredients:
Introduction
How To Prep Moong & Rice For Making Khichdi
1/2 cup Green Moong Dal
1/2 cup Rice
Water
How To Make Green Moong Dal Khichdi
2 tbsp Ghee
1/4 tsp Asafoetida
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
2 Onions (chopped)
1 tbsp Garlic (chopped)
1/2 inch Ginger (chopped)
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt (as per taste)
3 & 1/2 cups Water
How To Cook Khichdi in Pressure Cooker
Making Tadka For Green Moong Dal Khichdi
2 tbsp Ghee
1 tsp Kashmiri Red Chilli Powder
1 Dried Red Chilli
#GreenMoongDalKhichdi #MoongDalKhichdi #HealthyKhichdi
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About Khichdi
Khichdi or Khichri (Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri.Khichdi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi khichdi is made from pearl millet and mung dal (split mung bean) pounded in mortar (unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt.[20][21][22][9] Sometimes, jowar is also mixed with bajra and mung dal. |
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Easy & Delicious Instant pot mung beans curry - Whole Green Moong Dal - Sabut Moong - Green Lentils
Instant Pot Whole Green Moong Dal or Mung Bean Dal is a delicious, healthy, wholesome, nutritious, and protein-rich lentil soup which is loaded with flavors and textures. A warm soothing bowl of this nourishing dal is packed with the goodness of whole green mung beans.
This recipe is quickly prepared in an Instant Pot with mung bean, onion, tomato, garlic, ginger, and some aromatic spices.
This gluten-free is best served as a side along with some plain rice, jeera rice, or scoop it with roti. It can also be enjoyed as a spicy soup along with some flatbread or sliced bread and vegetarian toppings. It is always cozy and delicious no matter how you choose to serve it.
This quick and easy to make creamy and delicious dal is comforting, warming, and filling, and that makes it a wonderful nominee for a busy weeknight dinner. A satisfying and delicious recipe like this Whole Moong Dal is a savior on those days when you are craving for a delicious home cooked comfy meal but do not have time and energy to cook anything elaborated.
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PRINT full recipe here:
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Serves: 4
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For Whole Green Moong Dal or Mung Bean Dal:
✤ 1 cup whole green mung beans
✤ 1 large onion, chopped
✤ 1 large tomato, chopped
✤ 1 tablespoon garlic minced or grated
✤ 1 tablespoon ghee (or vegan butter)
✤ 1 tablespoon ginger minced or grated
✤ 1 teaspoon coriander (cilantro) leaves
✤ 1 teaspoon cumin seeds (jeera)
✤ 1 teaspoon mustard seeds (rai)
✤ 2 small green chilies, slit
✤ 3 tablespoons oil or ghee
✤ 4 cups water + 3-4 tablespoons
✤ Pinch of asafetida (hing)
✤ 1 teaspoon cumin powder
✤ 1 teaspoon coriander powder
✤ 1/2 teaspoon turmeric powder
✤ 1 teaspoon red chili powder, or to taste
✤ 1 teaspoon black salt
✤ Salt, to taste
✤ 1/2 teaspoon garam masala powder, (or according to taste)
✤ 3/4 teaspoon chaat masala powder
For Serving:
✤ Coriander leaves
✤ Lemon wedges
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One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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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.
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:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
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???? Round Mixing Tray Stainless Steel:
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
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