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Pulses are always nutritious.
If we mix some green leaves to the pulses they become more nutritious.
Today we will make cholaai moong dal.
Let’s see what ingredients are required to make cholaai moong dal.
Cholaai (brassiere) - 250 grams
There are two types of cholaai one is green and second one is reddish green.
We are using red cholaai.
Remove the stalk and use only the leaves.
Wash them nicely before bringing in use.
Moong dal - 100 grams (½ cup) (washed and soaked in water for ½ hour)
Desi ghee- 2 tbsp
2 Tomatoes, ½ inch ginger piece and 2 green chilies - finely grinned and turned into paste
Green coriander leaves - 2-3 tbsp
Asafoetida - 2 pinch
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Salt - 1 tsp
Red chilly powder- ¼ tsp
Firstly finely chop the cholaai leaves.
Make a bunch and chop with knife or chopping blade which ever is easy.
Now we will make cholaai moong dal.
Add the leaves, moong dal, 3 cup water and salt in pressure cooker.
Mix all ingredients well. Cover with lid and cook for one simmer.
Turn off the gas and let all the steam escape.
Meanwhile prepare tadka for the dal.
Preheat a pan; add 1.5 tbsp or less ghee, cumin seeds, asafoetida, turmeric powder and tomato-ginger and green chilly paste.
Cook the masala until oil floats on the surface. Add dal in the masala when it’s ready.
We can directly make tadka in the cooker by adding all ingredients
in the similar manner before adding the dal and cholaai leaves.
Making tadka separately is much easier as it consumes
less time as both things can be prepared simultaneously.
We have used tomato and ginger but if we give asafoetida and cumin seeds tadka
then too this dal turns out to be delicious.
Mix some green chilies as well.
If you like eating garlic and onion then add 3-4 finely chopped garlic cloves
and 1 finely chopped onion in the pan and cook till it becomes little pinkish.
Like wise add spices in the similar manner.
Now add red chilly powder and salt in the masala.
Masala is ready. Now mix the dal in the tadka.
If you wish to have thin consistency, add more water in the dal.
Add coriander leaves and take out dal in a bowl.
Sprinkle desi ghee on top of the dal.
Ghee added on the top gives a good aroma and enhances the taste as well.
Garnish with coriander leaves.
Moong dal cholaai is ready and this much recipe can be served to 4 family members.
Serve with chapatti, rice parantha or naan.
Try this recipe at your home and share your experience with us.
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