I’ve just bought another one of your cookbooks - Indian Feasts. After making a number of your delicious recipes from your YT channel, I decided to treat myself to your books. They are beautiful and inspiring and I can’t wait to try out all the recipes.
I just made this and it may be my new favorite recipe from you!!! So good!!! I subbed chipotle chile powder and added some red pepper flakes and fresh ground coriander seeds. Delicious!!!!!!
Hi! Thanks for sharing! This is my comfort food, especially moong dal khichdi.. Just wanted to share a tip.. Adding a pinch of hing whilst boiling the dal has many Health benefits.. especially this :- it protects against flatulence.
Oooh I’m in heaven I remember eating this from some Sikhs I worked with in the 80’s (19) and they called me Mr Mick It was divine Thanks For Sharing Eaten with chapatti or rotti ❤❤
Chef can we have some Indian sweets recipe also - Cham Cham, ras malai, gulab jamun , jalebi , different types of barfi like pista,almond, cashew, strawberries
Hi Chetna, My household LOVE your recipes - we're huge fans! 😁 I realise your recipe here uses moong without the skins on. If I've ended up with dried moong beans that still have the green skins on, do you think this recipe could still work? (I appreciate I'd probably need to soak them or something first!) Thanks for any help! 😊🙏
Watching you today I decided to make a chicken curry. It's freezing outside, -12 so I made something comforting. I didn't follow a recipe, I just winged it, and it's so good 😊😊
Wonderful, simple recipe! My favorite! Chetna, do you enjoy horse gram? I'm an american living in Kerala, India for 2 years now. This is one of my favorite lentils. I only discovered it last year. Could you show us a recipe with horse gram? Lots of Love from Mama India
Hi Chetna that is also another Daal we have at home it's very soft and light, we ran out of it at the moment, you can also call it yellow lentils too, that is so delicious 😋 thank you so much for sharing another recipe ❤
Hi greetings from a cold (unusual) Cyprus . Not sure I can source moong Dahl, what is a good alternative ie brown green red lentils or is there a recipe on your channel for me to make a similar recipe as sounds delicious?!
Do you ever remove the froth that rises to the surface when start cooking? Is this really necessary? Pat Chapman (RIP) always suggested doing so, now less certain.
@@kl82491@kl82491 Yes, when lentils reach boiling point, there is a lot of froth on the surface. I remove it, then after a minute or so, reduce the heat to a simmer. Not going to stop doing this. Pat Chapman - must have had a good reason to recommend it...
It is a time consuming but definitely good thing to do. Not just lentils, most cooking practices earlier like mutton , bones broth and of course dals , the froth on top was always skimmed off for a while and only then covered and cooked.
Hi Chetna, love your show and make many of your recipies. But the one thing that annoys me is I can hear how blunt your knives are when you chop onions! If only you could send your knives to me I would sharpen them for you! I'll turn the sound down when you chop onions, haha. I do a lot of cooking. You could shave with my knives. So much easier and quicker to prepare food. Keep it up. Educational and tasty recipes.
First of all, WRONG CAPTION (10 minutes dal) even you took more than 10 minutes to cook it.....THEN.....you seem not to know what DAAL means, it means SPLIT, so by Moong Daal it is meant that split moong and not WHOLE (Sabut) so the WHOLE MOONG is SABUT MOONG and when we refer to MOONG SPLIT we mean MOONG DAAL, even in split daal there are two types, 1- Split Daal with Husk (Chilkey wali Daal), 2- Washed Daal (Dhuli hui Daal)....please remember you are teaching us how to cook, so first of all you should have all the knowledge updated about your subject, BECAUSE whatever you say we are going to believe it, so think twice before you download your content in our minds.
@@FoodwithChetna same to you ....start taking criticism positively.....you just read the first half of my remark and answered and didn't read the second half where I appreciated you ......sorry daughter you've just lost one of your admirer, subscriber who used to hit LIKE button even before watching your content.
@@FoodwithChetnaOh, okay. The kind I use in Lebanese dishes does cook quickly. The only other lentil I use are red, and french so I wasn't aware of ones that don't cook quickly.
I’ve just bought another one of your cookbooks - Indian Feasts. After making a number of your delicious recipes from your YT channel, I decided to treat myself to your books. They are beautiful and inspiring and I can’t wait to try out all the recipes.
Awesome! Thank you!
I’ve got your signed book and also bought my Son one of your books.
Mxx
PS could you please recommend one of your books 😊
I love dal so much. So many tasty dals. Thanks for this quick recipe.
You are welcome
It's really cold today. I think I'll try this with the red lentils I have. Thanks Chetna.
yeah, will work great with red lentils
I make your lentils & spinach curry every week..I looooove your channel 🎉
Looks delicious. Thanks for the vegan recipes.❤
You are so welcome!
That looks lovely and also very cost effective, which I think we all need in January!
yes absolutely
This looks so warm and comforting! ❤
thanks
I just made this and it may be my new favorite recipe from you!!! So good!!! I subbed chipotle chile powder and added some red pepper flakes and fresh ground coriander seeds. Delicious!!!!!!
Thanks!
Thanks 👍🏼
Happy New Year Chef Chetna! I was looking for a good moong daal recipe and this is it!! 🙏🏽
Hope you enjoy
Hi! Thanks for sharing! This is my comfort food, especially moong dal khichdi.. Just wanted to share a tip.. Adding a pinch of hing whilst boiling the dal has many Health benefits.. especially this :- it protects against flatulence.
Oooh I’m in heaven
I remember eating this from some Sikhs I worked with in the 80’s (19) and they called me Mr Mick
It was divine
Thanks For Sharing
Eaten with chapatti or rotti
❤❤
Hope you will enjoy this
Thank you for a great recipe! Need comfort food in the winter.👏☺️
Yeah
Chef can we have some Indian sweets recipe also - Cham Cham, ras malai, gulab jamun , jalebi , different types of barfi like pista,almond, cashew, strawberries
There are quite a few of these in my cookbooks
I really want to try this, it looks SO GOOD!
Thanks
Hi Chetna,
My household LOVE your recipes - we're huge fans! 😁
I realise your recipe here uses moong without the skins on. If I've ended up with dried moong beans that still have the green skins on, do you think this recipe could still work? (I appreciate I'd probably need to soak them or something first!)
Thanks for any help! 😊🙏
Watching you today I decided to make a chicken curry. It's freezing outside, -12 so I made something comforting. I didn't follow a recipe, I just winged it, and it's so good 😊😊
Yum
Wonderful, simple recipe! My favorite! Chetna, do you enjoy horse gram? I'm an american living in Kerala, India for 2 years now. This is one of my favorite lentils. I only discovered it last year. Could you show us a recipe with horse gram? Lots of Love from Mama India
Yes I love those too, will share soon
Gosh, that looks delicious. I can almost smell it. 💕
I'm from South Africa i just love watching your show im a male and love trying out your recipes
Enjoy
Hi Chetna that is also another Daal we have at home it's very soft and light, we ran out of it at the moment, you can also call it yellow lentils too, that is so delicious 😋 thank you so much for sharing another recipe ❤
thanks
@@FoodwithChetna you're welcome
Delicious Dish .
Look delicious
🙏🏽
Hi greetings from a cold (unusual) Cyprus . Not sure I can source moong Dahl, what is a good alternative ie brown green red lentils or is there a recipe on your channel for me to make a similar recipe as sounds delicious?!
You can use the red lentils instead...... enjoy
Could the vegetables be cooked alongside the lentils? Obviously for less time or will it ruin the taste?
yes you can check out my dal recipes with veg in it
What cookware are you using? Is it cast iron
No but you can details of all the brands and pans I use in my youtube video - kitchen essentials
Love your recepies chetna 😊
Where in the U.K do you live ?
I am from INDIA and I live and work in London
I live in Kent
Nice
👍🏼
Do you ever remove the froth that rises to the surface when start cooking? Is this really necessary? Pat Chapman (RIP) always suggested doing so, now less certain.
My mum and relatives and friends never did that in India so I dont either
Yes you should be removing the froth to prevent increased uric acid. Most Indians do this under Ayurvedic practices.
@@kl82491@kl82491 Yes, when lentils reach boiling point, there is a lot of froth on the surface. I remove it, then after a minute or so, reduce the heat to a simmer. Not going to stop doing this. Pat Chapman - must have had a good reason to recommend it...
It is a time consuming but definitely good thing to do. Not just lentils, most cooking practices earlier like mutton , bones broth and of course dals , the froth on top was always skimmed off for a while and only then covered and cooked.
Love this dish. But it doesn’t take 10 mins! More like 30-45 mins.
It did for me right here in the video........ 🤦🏽♀️
Surprised why mustard seeds and pinch of asafoetida are not added with thadka !!
That dishnof moong dal looks more like a lentil soup to me. I'm a beginner. Lol
Really../
????
Lushes ❤❤❤
Hi Chetna, love your show and make many of your recipies. But the one thing that annoys me is I can hear how blunt your knives are when you chop onions! If only you could send your knives to me I would sharpen them for you!
I'll turn the sound down when you chop onions, haha. I do a lot of cooking. You could shave with my knives. So much easier and quicker to prepare food. Keep it up. Educational and tasty recipes.
We Punjabi are literally punished by this daal …
why? I am not punished by any dal
First of all, WRONG CAPTION (10 minutes dal) even you took more than 10 minutes to cook it.....THEN.....you seem not to know what DAAL means, it means SPLIT, so by Moong Daal it is meant that split moong and not WHOLE (Sabut) so the WHOLE MOONG is SABUT MOONG and when we refer to MOONG SPLIT we mean MOONG DAAL, even in split daal there are two types, 1- Split Daal with Husk (Chilkey wali Daal), 2- Washed Daal (Dhuli hui Daal)....please remember you are teaching us how to cook, so first of all you should have all the knowledge updated about your subject, BECAUSE whatever you say we are going to believe it, so think twice before you download your content in our minds.
seriously get a life! 🙏🏽
@@FoodwithChetna same to you ....start taking criticism positively.....you just read the first half of my remark and answered and didn't read the second half where I appreciated you ......sorry daughter you've just lost one of your admirer, subscriber who used to hit LIKE button even before watching your content.
Thank you for sharing this recipe! I feel like every time I use my small pressure cooker to cook dal, it turns into a mushy mess. 😅🫶
Lentils cook so quickly, there's no need to use a pressure cooker.
Not all lentils cook so quickly
make the most of the pressure cooker, it saves a lot of time
@@FoodwithChetnaOh, okay. The kind I use in Lebanese dishes does cook quickly. The only other lentil I use are red, and french so I wasn't aware of ones that don't cook quickly.