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Recipes with yellow moong dal

4 recipes that use yellow moong dal, with photos, step-by-step instructions and cook times. The quickest, Ven pongal, takes 30 minutes. It is most often cooked with ginger, coriander and green chillies.

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Moong dal kachori

In Jaipur, Rajasthan, moong dal kachori is the street snack people queue for: a round, golden pastry that shatters into flaky layers around a dry, crumbly filling of coarsely ground yellow lentils roasted with fennel, coriander seed and chilli. Because the filling is dry and the crust is fried slowly, they stay crisp for days, which is why families make a big batch before a journey or festival. Serve them warm or at room temperature with tamarind chutney and green chutney, or break them into a bowl of kadhi. Chef's tip: grind the soaked dal coarse and without water, then roast it until it smells like toasted nuts and feels sandy; a wet or under-roasted filling is the reason kachoris go soft.

80 minSnacks & StartersVeganIndian
by KrazyBadal 0 views

Ven pongal

Ven pongal, 'white pongal', is the gentle, savoury breakfast of Tamil Nadu, served in homes, temples and Chennai's tiffin halls. Rice and roasted yellow moong dal are cooked together until soft and creamy, then finished with a ghee tempering of whole black pepper, cumin, ginger, cashews and curry leaves. It's mild and comforting, with little bursts of heat from the peppercorns. Serve it with coconut chutney and sambar, or with medu vada on a Sunday. Chef's tip: dry-roast the moong dal for a few minutes before cooking until it smells nutty; it takes the pongal from plain to deeply savoury.

30 minBreakfast & BrunchGluten freeIndian
by KrazyBadal 0 views

Ram ladoo

Despite the name, ram ladoo aren't sweet. They're small, crisp moong and chana dal fritters, sold from carts across Delhi in winter, when white radish is at its best. The vendor splits a few hot ones, smears them with a sharp coriander chutney and buries them under a heap of grated mooli and its leaves, with lemon and chaat masala over the top. Hot, crunchy fritters against cold, peppery radish is the whole appeal; it's a light snack for a foggy evening. Chef's tip: grind the soaked dal with as little water as possible, then beat the batter by hand for 3–4 minutes; air whipped into it is what makes the ladoos puff up and stay light.

50 minSnacks & StartersVeganGluten freeIndian
by KrazyBadal 0 views

Haleem

Haleem is cooked in vast pots across Pakistan in the month of Muharram and during Ramadan, when neighbours queue with bowls in Karachi, Lahore and Hyderabad. Cracked wheat, barley and several lentils cook for hours with beef until everything is beaten into one thick, stretchy, deeply savoury porridge. Each bowl is finished with crisp fried onions, ginger, green chilli, mint and lemon, so everyone builds their own. It takes time but freezes well, so make a big pot. Chef's tip: beat the haleem hard with a wooden spoon or a hand blender on short pulses; you want long meaty threads, not a smooth purée.

300 minCurries
by KrazyBadal 0 views

Goes well with yellow moong dal