4093 subru moong dal making Recipes

water, split yellow lentils (moong dal), fresh spinach, shredded, green chile peppers , halved lengthwise, fresh ginger, grated, ground turmeric, salt to taste, vegetable oil, ghee (clarified butter), fresh curry leaves, dried red chile peppers, broken into thirds, cumin seeds, mustard seed, asafoetida powder, ground red pepper

dried yellow split peas (moong dal), tomatoes (diced ), garlic cloves (lasan, finely chopped), fresh gingerroot (adrak, grated), jalepeno chili pepper (diced ), dried red chili pepper, fresh cilantro (hara dhania, chopped) or 1/4 cup coriander leaves (hara dhania, chopped), cumin seed (zeera), ground turmeric (haldi), salt (to taste), asafetida powder (heeng), lemon juice, water, vegetable oil

split yellow lentils (moong daal), cardamom pods, oil, skimmed dry milk, almonds, splenda granular, low cal sugar, water

mung dal, water, turmeric powder, salt, lemon , juice of, green chilies, sliced, ghee, cumin, cinnamon stick, garlic cloves, finely diced, grated ginger, tomato, quartered, cilantro

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

cumin seed, mustard seeds, oil, green chili, washed,ends trimmed and finely chopped, onions, peeled,washed and finely chopped, fresh ginger, peeled,washed and finely chopped, garlic, peeled,washed and finely chopped, tomatoes, peeled,washed and finely chopped, coriander powder, turmeric powder, red chili powder (use a little less than 1/2 tsp.), fresh curry leaves, washed and torn, water (this is added for cooking the tomatoes), water (to boil whole green moong dal), salt, salt, water (to make gravy for the lentils this is added at the end), whole green lentils, cleaned,washed ,soaked in water for 30 minutes and drained (whole green moong dal)

yellow moong dal (yellow lentils), water , as required, mustard seeds, methi seeds, cumin seeds, fresh ginger, peeled, washed and finely chopped, green chili, washed, ends trimmed and finely chopped, stalks of fresh curry leaves, washed and torn, turmeric powder, red chili powder, asafetida powder (known as hing in hindi), fresh roma tomatoes, washed, peeled and chopped, oil, salt

yellow lentils, washed ,soaked in clean fresh water and drained (yellow moong dal), white basmati rice, washed ,soaked in water and drained, water, salt, cumin seeds, oil

skinless chicken, dried yellow split peas (moong dal), onion, sliced, tomatoes, chopped, green chilies, garlic cloves (peeled ), gingerroot, minced, garam masala, cumin powder, coriander powder, chili powder, turmeric powder, salt, oil

yellow moong dal (soaked in water for 1 hour, and drained), fresh spinach, finely chopped, onion, finely chopped, green chilies, finely chopped (indian or thai variety), turmeric, salt, cumin, mustard seeds, peanut oil, nutmeg (optional), coconut, fresh shredded (optional), lime juice (to taste)

mung dal (small yellow lentils), uncooked rice (jasmine or basmati work best), green chilies (chopped ), ginger (peeled and chopped ), curry leaves (optional), asafetida powder (hing), salt, vegetable oil , to make dosas, cilantro, leaves (coriander, chopped fine), fresh coconut (optional) or 2 tbsp coconut flakes (optional), onion (chopped ) (optional)

mung dal (green ), sugar, ghee, saffron , soaked in a little milk, cardamom powder, water

split mung dal , soaked in water 7-8 hours and drained, water, green chili, ginger, garlic clove, cilantro, salt, flax seeds, ground, cumin seed, onion, finely chopped (optional)

green gram, boiled (green moong dal ), bengal gram dal, boiled (chana dal), oil, garlic, peeled,washed and cut, salt, white pepper powder, cumin seed, powdered, lemon juice, curry leaves, washed, spring onions, with leaves,washed and chopped

whole wheat flour, vegetable oil, salt (or to taste), water, yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram), water, cumin seed, asafetida powder (optional), turmeric powder, red chili powder, vegetable oil, salt (or to taste), flour, ghee or 1 tbsp vegetable oil, for cooking

mung dal, with skin, chopped green chilies, chopped fenugreek leaves (methi), gram flour (besan), asafetida powder, bicarbonate of soda, sugar (optional), oil, salt

split green gram (moong dal ), spinach chopped, tomato(es) chopped, onion chopped, cumin seeds, turmeric powder, chopped ginger, green chilli(es) slit, flake garlic, butter / ghee (clarified butter), red chilli powder and salt to taste, fresh coriander leaves to garnish .

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.