Soak the moongdal in water for half an hour and then grind it coarsely with green chilly and salt. In a non-stick pan, pour a bit of olive oil and all the ingredients along with the grounded moongdal
Once done, remove the dal into a bowl and mix in cilantro leaves, cumin, cilli powder and amchoor. This is a variation of the popular north indian breakfast Aloo paratha
I kept in fridge and used next day for making this yummy moongdalparatha. One day i cooked more moongdal for making dal but i was not using all of them
Raddish cooked with moongdal in the spiced gravy. Dudhi Channa Dal. I was wondering of what else I can try with raddish other than paratha, salad, stir fry
Recipe of Paratha from leftover moongdal | Leftover moongdal parantha. Add salt, pepper, red chilly, onion, green chilly, garlic, coriander leaves and leftover moongdal and start kneading
moongdal aloo nuggets recipe - Today I have for you all a very delicious moongdal aloo nuggets which is my favorite and I am sure you all will like it most
moongdal and chana dal dosa recipe - It is a very healthy, delicious, protein packed very thin pancake prepared with the batter of husked split green grams (moongdal) and split bengal grams (chana dal)
Palak MoongDal Curry, this recipe is similar to the dal curry that we make for chapati. We can make palak Dal using toor dal also but the preparation will be little different
Moongdal ladoo or pasi paruppu laddu recipe is a quick and easy Indian sweet recipe. In this recipe mooong dal is roasted to a nice golden color and then ground to a powder consistency
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It is one of the simplest but tastiest dal you could ever imagine. I call it dal roti because this dal is best served or i have had it only with chapati or roti
This is our Fifth successful Foodie Monday blog hop event theme is "Indian Sweets" , and I am really excited to share my experience with moongdal halwa recipe with you all
Roti is an integral part of Indian diet & when it is made of yellow moongdal & gluten free flours like jowar[sorgum] & rice/gram it not only fill your stomach but also don’t add too much calories
Moongdal halwa is one of my favourite. Wash dal well. The only hard task is keep on stiring, you can never step away from the pan when you are toasting moongdal, else it may gets stuck or burn or form lumps
Sumptuous, tasty and aromatic MoongDal Dhokla is a traditional Gujarati Snack. 5 cup Yellow MoongDal. 2 tsp Gram Dal Flour (Besan). Wash Yellow MoongDal and soak with sufficient water for at least 3-4 hrs , or Soak in a warm water for 1-1. Now Grind Moongdal and Green chilies with just 1 or 2 tsp Water. 5 cup Yellow MoongDal. 2 tsp Gram Dal Flour (Besan)
Then try this fuss free MoongDal Spicy Idli that's not only low on carbs (yes, there is but a handful of rice in the batter), but is also spicy and goes well with any chutney or Molagapudi for the breakfast time
Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi MoongDal Sabzi, fresh fenugreek leaves cooked with moongdal
![Moong Dal Masala Roti [ Gluten Free ]](http://cdn.mytaste.org/i?u=group2%2FM00%2FDA%2FBD%2FCgAIN1gP186Ac7HoABXB6P4IWX8857.jpg&w=330&h=270&c=1)
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