Monday, 8 February 2016

Garlicky ( Lahsuni ) Moong-Masoor Daal with Carrot Greens


I was happy to pick up a bunch of Carrots with their green leaves from the farmers market, next second I paid a quid and happily slip them into my CathKidston shopping bag. These green leaves I had desire since long time to cook.




Coming back from the market we walked through the threatening and howling high winds and thundery downpours and reached to the car, It took me a minute to catch my breath and drove home in pretty bad driving condition.  As soon as we reached home, my better half brewed some Masala Chai to charge us up again. I sat about half an hour next to our kitchen Patio door enjoying my hot cuppa pondering over to take pictures or not of those fresh carrots and it's leaves as the outside light was dominating over me.




Very next day we had clear and blue skies, sun was shining and the beautiful light was good enough to inspire me as it was coming through my glass patio door. It happened to be a lazy Sunday, Inspiring light and  helping hand from husband were good enough for me to spend some time with my camera and lens.

And same evening this delicious and tasty Moong - Masoor Daal was simmering with fresh and vibrant Carrot leaves ! 


Yes, they are very edible,  me and my family are living proof, so next time instead of tossing away nutritious carrot greens in the bin, use them in your recipes and make those dishes healthy and flavourful. 


I thought I'd share with you my favourite way to eat Vegetable green tops, cooked with various kind of lentils and beans. I think it's just about the most easy and simple preparation you have to do. You can prepare any lentils with any vegetable greens and increase the taste and flavours of the dish and make the dish flavoursome. You can check out my family's firm favourite daal dishes with Vegetable green Mixed Daal with Turnip Greens  , Puy lentils with Swiss Chard daal , Mixed Daal with Spinach ,   , Adraki Masoor aur Palak Daal Sprouted Mung Beans with Amaranth Leaves and Chana Daal with Spinach  , so yummy, comfort and hot daal and you won't realize that you will mop down couple of  extra chapattis  ! 


Garlicky Moong-Masoor daal with Carrot Greens is a very healthy, loaded with vitamins ,minerals and protein. It can be prepared in less time and very light on tummy. This daal happened to be the most favourite daal of my sunny boy, since we had last week he kept asking for more, can't blame him as each mouthful tasted better than the last one and was delicious and amazing that it surprised us all. 


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Garlicky Moong-Masoor Daal with Carrot Greens !
Yellow Moong and Red lentils cooked with Carrot Greens and double the amount of Garlic.  Healthy and Flavoursome daal tastes delicious with Hot Roti, Phulka or Rice.

Ingredients
  • 1/2 cup Yellow Moong Lentils
  • 1/2 cup Red Lentils ( Masoor )
  • 2 cup Carrot Greens washed and chopped
  • 8-10 Cloves of Garlic thinly sliced
  • 1 medium Onion chopped
  • 1 tsp. Ginger and Garlic paste
  • 2 Green Chillies slit
  • 1 small Tomato chopped
  • Salt to taste
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Turmeric powder
  • 2 tsp. Ground coriander and cumin
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Lemon Juice or Amchoor Powder
  • Pinch Hing
  • 1 tsp. Cumin seeds
  • 3 tbsp. Oil
  • 1 tsp. Ghee
Instructions
Wash both lentils and soak for 10-15 minutes in clean water.
Heat one tbsp. oil in a pressure cooker, add cumin seeds and hing.
Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste and green chillies.
Stir well and add turmeric powder, salt and 3 cup water.
Bring the daal to boil then close the cooker lid and cook till 3 whistle.
Let the  pressure cooker cool naturally.
Now in another pan, heat 2 tbsp. oil and sauté onion til nice and pink. Add red chilli powder, coriander and cumin powder and fry for few seconds.
Add cooked daal and let it simmer for 5 minutes, if daal is too thick add little water.
Now heat ghee, add thinly sliced garlic and fry till garlic turns brown but not burnt.
Add red chilli powder and immediately pour over the cooked daal. 
Add garam masala and lemon juice.
Turn off the heat.
Serve hot.
Enjoy !

Details
Prep time: Cook time: Total time: Yield: 4-6 people


















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