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Friday, March 21, 2008

Carrot & Beans with Moongdal

 

Adding beans (dals) to kooras is what my mother does when she wants to add some protein to the dish or has to avoid coconut or has to increase the quantity of the final product. Today, I added moong dal to the plain carrot - beans subzi for that nutritious punch. Moong need not be cooked for this kind of dish. It is soaked till tender and then added. The quantity of moong can be increased upto a 1/4 cup. Adding coconut is optional and this can be served with rice / rotis.

Ingredients for 4 servings:
Chopped carrots and beans- 3 cups (Trim the ends of carrots and beans. Peel the carrots. Chop them fine.)
A handful of moongdal - soak them in water for about an hour and drain.
A handful grated, fresh coconut
1 tsp each of Salt & chili powder
For popu / tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp of chanadal, few curry leaves

Cooking: Heat the oil in a saute pan and add all the tadka ingredients. When mustard seeds start popping and chanadal starts turning golden brown, add the veggies and salt. Cook on a low flame and keep stirring in between till the veggies are tender and done. Then add the soaked moongdal, coconut and chili powder to the cooked veggies. Mix and cook for five more minutes with in between stirring as the moong tends to stick to the bottom of the pan. Turn off the heat.

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5 comments:

Dhivya said...

wow!colorful dish!first time here!NICE BLOG WITH FULL OF YUMMY RECIPES

Namratha said...

Using soaked moong dal is very new to me...interesting. But won't it taste very raw with only the tadka?

Nags said...

i made similar dish for independence day, but with coconut instead of dal, as a true blue keralite :)

Suma Gandlur said...

Namratha,
Moongdal doesn't taste that raw in this dish even though it is fried only for a couple of minutes.

Kalai said...

Wow! This is my first time here and you have a wonderful blog! Love the colors in this dish! :)