Moong dal narkol diye (split moong lentil with coconut)

Posted by: Mala D

Usually when a Bong mentions dal with coconut, people assume it must be Bengal gram (cholar dal), but moong dal also has a tasty recipe with coconut. This is prepared mostly during religious ceremony as moong is supposed to be very light compared to other protein-heavy lentils. It can also be had on a normal day as preparing it doesn't take long.

Ingredients:
Split moong dal: 100 gms
Grated coconut: 150 gms
Green chillies: 3-4
Dry red chilles: 2 nos
Bayleaf: 2
Cumin seeds: 1 tsp
Clarified butter(desi ghee)/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Salt: to taste
Sugar: 1 tsp
Water

Method:
Wash the moong dal once & pressure cook it with half glass of water, salt & turmeric powder. When done,cool & whisk it well & add 1-1/2 glass of hot water.
Heat oil/ghee in a deep & wide pan & add cumin seeds, bayleaf & dry red chilli. Add the grated coconut & fry on low flame till it slightly changes colour. Add chopped green chillies & pour the dal over it. Mix well & check the salt. Add sugar & bring the dal to a boil. The consistency should be medium. You can also garnish it with lots of raw grated coconut. Serve hot with rice.

Chal Kumro with bhaja moong daal

Recipe by: Pratima D


Chal kumro, is not pumpkin and not lauki. It looks like a lau, but is darker green in color and is hairy on the outside. Petha, a north Indian sweet, is made from this. In the US it is available in both Indian and Chinese groceries.


Ingredients: 
Chal kumro: 1 lb

Yellow Moong daal: Half cup
Jeera seeds half tsp
Bay leaf: 2
Green chili slit in two: 2
Ginger: 1 inch
Jeera powder: 1 1/2  tsp
Haldi: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Oil: 2 tbsp
Ghee: 1 tsp (optional)

Peel the chal kumro and cut it into rectangular pieces about an inch long. 
Roast the moong dal in a pan. Wash in cold water. Add 2 cups of water and boil. Once the daal is half cooked, add the chal kumro, salt, haldi, green chili and cook it till it is 3/4th cooked.
Make fresh Ginger paste and mix it with jeera powder. In a skillet heat the oil and add the jeera seeds, bay leaf, and ginger paste. Saute the paste until it is slightly brown. Add the fried paste to the daal and chal kumro. Add the sugar.  Cook it for about 2 more minutes, make sure the daal and chal kumro are cooked. Stop the heat, add one teaspoon ghee, mix it, cover with a lid. Serve with white rice. You can also have it with Roti.

Since there is no onion, garlic, tomato in this recipe, it is ideal for pure vegetarian and Santoshi Ma recipes.