Green moong dal sanjeev kapoor recipes

Moong Dal Palak Khichdi (Cooked in Buttermilk)

Moong Dal Palak Khichdi (Cooked in Buttermilk)

I had split greenmoong at home and I used it to make this khichdi. Slit the green chillies. Then I came across this recipe Hare Moong ki Khichdi with Palak on Chef SanjeevKapoor‘s site and decided to try that
Dal Palak| Skinless Green Gram with Spinach

Dal Palak| Skinless Green Gram with Spinach

yellow moongdal/skinless split green gram. Dal Palak is a simple dal made from skinless moongdal and fresh spinach leaves a Simple and Healthy Vegetarian Diet in Old Age as well as for the young
DAL PALAK

DAL PALAK

When you have eaten out for several days in a row and look for homely food, there is nothing as satisfying as the simple Dal Palak made with MoongDal (Split Green Gram) and Palak ( Spinach
MUSHROOM TIKKIS

MUSHROOM TIKKIS

In a bowl place the boiled and mashed potato, to this add the chopped green chillies and the onion-mushroom mixture, and mix well
Gujarati Khichdi

Gujarati Khichdi

Add the ginger paste, garlic paste and green chilies. This khichdi uses toor dal instead of moongdal (which is widely used in the south Indian version of this dish) and has veggies, potato and eggplant, too
Rajasthani Dal

Rajasthani Dal

SanjeevKapoor's Rajasdani dal. Simple and easy dal. add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
Daal Bhati Churma For ICC

Daal Bhati Churma For ICC

Due to the lack of green vegetables [as the place is mostly a desert],dried lentils and besan / gram flour dumplings of various sorts are used instead of vegetables
Sai Bhaji

Sai Bhaji

Al these versions use a mix of more than one green leafy vegetable ( palak is a must ) with lentils ( usually chana dal )
Sai Bhaji

Sai Bhaji

Here's a recipe which combines both palak, methi, chana dal & many more nutrient green veggies. Green leafy vegetables are nutrient rich

Jodhpuri or Jaipuri Mangodi Pulao

Let it simmer, then add green peas and garam masala. ) Mangodi was a new ingredient for me, The Foodie bought it as a Marwadi speciality, they are small dried moongdal dumplings