Yellow lentils with coconut and ridge gourd/ Narkel Jhinge diye muger dal recipe
Narkel Jhinge diye muger dal is a simple vegetable dal with tiny pieces of fried coconut and coconut paste with fried ridge gourd, making the recipe very tempting. It will go well with hot steam rice and any bhaji. I am sure this finger-licking dal will compel you to make it again if you had prepared and tested it once. Surely it will beat my Macher Matha Diye Moong Dal Recipe.
So let’s start.
Equipment required
- Wok
- Blender
- Spatula
- Pressure cooker
- Tadka pan
Ingredients
- Moong dal/Yellow lentils-1 cup/100 gm
- Coconut paste-3 tbsp
- Fried Coconut (small pieces)-1/4th cup
- Ridge gourd (cut into medium pieces) -1/200 gm
- Oil-2 tbsp ( 1 spoon for tempering/tadka)
- Ginger-1/2 inch
- Cumin seeds-1/2 tbsp
- Green chilies-2-3
- Turmeric powder-1 tbsp
- Red chili powder-1/4th tbsp
- Red chili-1 for tempering
- Bay leaves-3
- Cardamom-2
- Cinnamon-1/2 inch stick
- Sugar-1/2 tbsp
- Coriander leaves for garnishing
- Salt to taste
Preparation of Narkel Jhinge diye muger dal
Heat a pan and add cumin seeds to roast for a minute
- Then add the dry and unwashed lentil to roast till the fine aroma starts coming. It will take 3-4 minutes in medium flame.
- Then put the roasted dal in the freshwater to wash( you would lose the flavor if you washed the dal before preparation.
- Then Heat a pressure cooker and add bay leaves, cinnamon, and cardamom
- Add washed and roasted lentils with water
- Then add 2 slit green chilies and grated ginger
- Add small pieces of fried coconut
- Then add the salt
- Close the lid of the pressure cooker and wait for 2 whistles
- By that time take a Kadai, and heat the oil
- Add medium pieces of jhinge/ridge gourd and stir them for 2-3 minutes in high flame
- Now add coconut paste and sauté them for a minute
- Add turmeric powder
- Now add sugar
- And cook them till the raw smell of turmeric powder goes off and the ridge gourd becomes soft.
- Now add the pressured cooked boiled dal/yellow lentil and mix it well
- Stir them for 2-3 minutes
- Take a tadka pan and heat it in medium flame
- Add red chili powder, whole red chili, and cumin seeds for tempering
- Spread over the dal/lentil
Narkel Jhinge diye muger dal
NarkelJhinge diye muger dal is a simple vegetable dal with tiny pieces of friedcoconut and coconut paste with fried ridge gourd, making the recipe verytempting. It will go well with hot steam rice and any bhaji.
Equipment
- A kadai or a fry pan
- grinder
- pressure cooker
- tadka pan
- Spatula
Ingredients
- 150 gm Moongdal/Yellow lentils
- 3 tbsp coconut paste
- 1/4 cup FriedCoconut (small pieces)
- 200 ridge gourd
- 2 tbsp oil
- 1/2 inch grated ginger
- 1/2 tbsp cumin seeds
- 1 tbsp turmeric powder
- 2 green chili
- 1/2 tbsp red chili powder
- 1 red chili
- 2 bay leaves
- 2 Cardamom
- 1/2 inch Cinnamon Stick
- 1/2 tbsp sugar
- coriander leaves
- salt
Instructions
- Heat a pan and add cumin seeds to roast for a minute
- Then add the dry and unwashed lentil to roast till the fine aroma startscoming. It will take 3-4 minutes in medium flame.
- Then put the roasted dal in the freshwater to wash( you would lose theflavor if you washed the dal before preparation.
- Then Heat a pressure cooker and add bay leaves, cinnamon, and cardamoms
- Add washed and roasted lentils with water
- Then add 2 slit green chilies and grated ginger
- Add small pieces of fried coconut
- Then add the salt
- Close the lid of the pressure cooker and wait for 2 whistles
- By that time take a Kadai, and heat the oil
- Add medium pieces of jhinge/ridge gourd and stir them for 2-3 minutes inhigh flame
- Now add coconut paste and sauté them for a minute
- Add turmeric powder.
- Now add sugar
- And cook them till the raw smell of turmeric powder goes off and the ridgegourd becomes soft.
- Now add the pressured cooked boiled dal/yellow lentil and mix it well
- Stir them for 2-3 minutes
- Take a tadka pan and heat it in medium flame
- Add red chili powder, whole red chili, and cumin seeds for tempering
- Spread over the dal/lentil
- Take them out from the oven and garnish with chopped coriander leaves andserve hot with rice.