I want to go to India so bad and just sit around the ladies in the kitchen and learn. You do such a beautiful job at illustrating your culture it has built a desire in me to travel. And I don't like airplanes but I'm willing
I just ordered a pressure cooker like yours. I've checked out your books and I love your lessons. You are my most favorite auntie teaching me healthy and delicious meals. Thank you so much.
This is soul food! Thank you for reminding me of the simple beauty of minimalist dishes. Whole green moong (a legume), split moong dal skin on, yellow split moong dal skin off - all these variations of the moong legume are the most alkaline and easiest to digest amongst the legume and dal family. This recipe calls for the whole green moong which is the legume form and NOT the ‘moong dal.’
This is a winner recipe!! On workday come home and keep the cooker and relax. When it cools down make simple tadka and done!! Love the simplicity and taste is winner, love it.
Finally, a recipe for me to try cooking the seeds themselves. Previously, I have only sprouted the seed to get bean sprouts to use in other Asian cuisines. Moong dal = mung bean. Thanks!
Cooked this in 25 minutes just now and the taste is Mashalla . I think she is Jain since she didn’t put garlic ginger and onions . Anything growing underground Jain religion doesn’t allow them to eat. Grown on branches are allowed. I used to go in Jain temple in Elmhurst Queens NYC. First day when I went there 30 years back I asked a Jain man to show me inside temple since it’s my first time. He showed me 2 or 3 floors and each floor there is huge structure of idols. Last floor he put his hand in his pocket and removed money and put in the miller box like trying to hint at me that donations are welcome. I got it immediately since I am born and brought up 30 years in Mumbai ❤ 😮 . I too put hand in my pocket and took 2$ and put in. Then he showed me langar/ dinning place and had Jain food. Rajbog restaurant owner is Jain where I frequent there.
Looks great, and so simple to cook. I had never heard of asafoetida or jaggery, so I googled both. It was interesting to read about them on Wikipedia. Two new ingredients to add to my cupboard.
Love your presentation in your videos! I do have to say that the primary reason to soak lentils is to reduce the lectin content and such in them. That plus slow cooking on a pot does the trick. It really wasn't an optional thing for our ancestors. Pressure cooker is ok, it was invented to help working women initially but better to avoid using it as far as possible if you have the time.
Hi, can you please explain the pressure cooker method a little more? Is it 10 mins after you put the pan on the heat, or 10 mins once it starts whistling? I recently bought a pressure cooker very similar to yours but am nervous about using it
Seems like you were bothered by that soaking question lol. Most people don’t pay attention. I soak my lentils because it increases the absorption of vitamins and minerals and also it makes it easier to digest.
Looks delicious. Do you have any recipes that use pearl barley. I’m sure I checked your books and channel and didn’t see any. There are some recipes online that I’ve tried but I like your recipes best 😁.
@ I happened to read another similar comment like mine and you responded saying you were in a rush and therefore did not wash? Btw it’s a great recipe and making it today
Mung bean is NOT mung dal . Unless it is split it is not dal . You see , Mung ,Masur ,Urad ,Chana are beans or grains . They have to go through a process called 'dalna(' दलना ) to become 'daal" . Otherwise , correct name will be mung sabut (whole ) .Mung has 3 variations , mung sabut , mung dali, mung dhuli .
I want to go to India so bad and just sit around the ladies in the kitchen and learn. You do such a beautiful job at illustrating your culture it has built a desire in me to travel. And I don't like airplanes but I'm willing
Thank you so much 😀
Understood you should wash
I just ordered a pressure cooker like yours. I've checked out your books and I love your lessons. You are my most favorite auntie teaching me healthy and delicious meals. Thank you so much.
This is soul food! Thank you for reminding me of the simple beauty of minimalist dishes. Whole green moong (a legume), split moong dal skin on, yellow split moong dal skin off - all these variations of the moong legume are the most alkaline and easiest to digest amongst the legume and dal family.
This recipe calls for the whole green moong which is the legume form and NOT the ‘moong dal.’
Yes! Thank you!
This is a winner recipe!! On workday come home and keep the cooker and relax. When it cools down make simple tadka and done!! Love the simplicity and taste is winner, love it.
Finally, a recipe for me to try cooking the seeds themselves. Previously, I have only sprouted the seed to get bean sprouts to use in other Asian cuisines. Moong dal = mung bean. Thanks!
Thank you so much! Really enjoyed making this with you! It tasted delicious!!! 🩵
I love lachko green moong. I'm a gujju. I'm your fan Chetana. ❤❤
thank you so much.
Cooked this in 25 minutes just now and the taste is Mashalla
. I think she is Jain since she didn’t put garlic ginger and onions . Anything growing underground Jain religion doesn’t allow them to eat. Grown on branches are allowed. I used to go in Jain temple in Elmhurst Queens NYC. First day when I went there 30 years back I asked a Jain man to show me inside temple since it’s my first time. He showed me 2 or 3 floors and each floor there is huge structure of idols. Last floor he put his hand in his pocket and removed money and put in the miller box like trying to hint at me that donations are welcome. I got it immediately since I am born and brought up 30 years in Mumbai ❤ 😮 . I too put hand in my pocket and took 2$ and put in. Then he showed me langar/ dinning place and had Jain food. Rajbog restaurant owner is Jain where I frequent there.
Not Jain but this just made this without all this
❤❤❤ can’t wait to try this
Hope you enjoy
Thank you!! I’ve had to go gluten and dairy free and your lentil recipes have been HUGE for me. Thank you!!!!
I'm so glad!
Looks very yummy
This dal is the best and easiest dal I ever made. The jaggery and lemon juice made it. So simple, elegant and verrry delicious❤
so glad you enjoyed it
Getting your new book! And some green moong dal. 😋
Hope you like it!
Looks great, and so simple to cook.
I had never heard of asafoetida or jaggery, so I googled both. It was interesting to read about them on Wikipedia. Two new ingredients to add to my cupboard.
These will last you some time too so do get them
Thankyou Chetna I just love your channel and these simple recipes ❤️
thanks
W had that for supper today. We have it at least once a week. Its good for diabetics. ❤
so delicious
Hi Chetna! I can’t wait to try this Dal.
Also - do you have a recipe for Mogo? I would love to see your take on it!!.
sadly not yet
The book sounds good
Lentils, all of them ❤
me too!
Love your presentation in your videos! I do have to say that the primary reason to soak lentils is to reduce the lectin content and such in them. That plus slow cooking on a pot does the trick. It really wasn't an optional thing for our ancestors. Pressure cooker is ok, it was invented to help working women initially but better to avoid using it as far as possible if you have the time.
Delicious! Blessings!xxx
thanks
How long did you pressure cook
That's nice, we in eastern India do somewhat similar and add scrambled eggs to it at the end for egg tadka.
yum!
We temper it with onions, tamatoes ginger
Yes I make many variations of this dal
Hi, can you please explain the pressure cooker method a little more? Is it 10 mins after you put the pan on the heat, or 10 mins once it starts whistling? I recently bought a pressure cooker very similar to yours but am nervous about using it
Just be careful while using it and you will get used to it in no time. Mine whistles so it was 5-6 whistles for this dish
@@FoodwithChetna thank you!
@@FoodwithChetna Thank you so much! That's really helpful, mine whistles too
I have the same pressure cooker...
Can I ask where do you buy those Indian style pressure cookers ?
from India
@@FoodwithChetna Thank you for responding ,I appreciate it , I’ll have to ask my friend on her next trip home ❤️
Seems like you were bothered by that soaking question lol. Most people don’t pay attention. I soak my lentils because it increases the absorption of vitamins and minerals and also it makes it easier to digest.
Not sure what made you think that I was bothered, always here to answer queries for my viewers.....
Looks delicious. Do you have any recipes that use pearl barley. I’m sure I checked your books and channel and didn’t see any. There are some recipes online that I’ve tried but I like your recipes best 😁.
Yes I have a pearl barley recipe in one of my books.....
@@FoodwithChetna barley with veg and peanuts 😀
Chetna don't u have to wash the dhal before cooking
yes i do but sometimes when I am in a rush i forget
Dhall should be washed .It's not washed when taken off the field😮
South Africa
@@sushilashukla1289 Thanks
Without onion and garlic 👍🏽
That's how I like my dal - a lot of Indians make it far too thin and watery for my taste.
enjoy
If you don't want to use sugar or jaggery what else could you use?
Honey
Why didnt you wash the daal first
you can!
Why would you not wash the dal before cooking?
i did
@ I happened to read another similar comment like mine and you responded saying you were in a rush and therefore did not wash?
Btw it’s a great recipe and making it today
More talk less cooking.
Don’t put cold water always put hot water pre boiled.
This food makes me fart too much all day😂😂😂
😂😂😂
Mung bean is NOT mung dal . Unless it is split it is not dal . You see , Mung ,Masur ,Urad ,Chana are beans or grains . They have to go through a process called 'dalna(' दलना ) to become 'daal" . Otherwise , correct name will be mung sabut (whole ) .Mung has 3 variations , mung sabut , mung dali, mung dhuli .
👍🏼
Never cook any dal without washing !
🦚 My BA & MUMMY They would cry To See you did not put water in the VAGHAR THAT YOU JUST DID IS WASTED
my Ba and Mum are happy with how I cooked, I think we can accept everyone has their own way and live happily ever after!
It's not moong dal.Its whole moong beans!
oh dear lord! 🤦🏽♀️
@@FoodwithChetna 😂