Скачать с ютуб MOONG DAL RECIPE WITH BRINJALS & TOMATOES | Yellow Lentil Curry With Eggplant в хорошем качестве

MOONG DAL RECIPE WITH BRINJALS & TOMATOES | Yellow Lentil Curry With Eggplant

Moong Dal Recipe With Brinjals & Tomato | Yellow Lentil Curry | No Onion No Garlic Moong Dal Fry Moong dal or yellow lentils are my most favorite among all dals. It has this nutty kind of flavor. On being roasted its flavor increases even more. You can try this recipe with any kind of lentils but in that case you do not have to dry roast them like this one. Adding eggplant takes this dal to the ultimate level of yumminess. You can replace eggplant with any other vegetable of your choice. Remember to use firm tomatoes as the goal here is to keep the tomatoes intact which won't be possible if using ripe ones. After adding the cooked eggplants and tomatoes to the dal do not cook it for long as everything will turn into a mush. Just give a stir after adding them and take it off heat. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--    / @currieswithbumbi   Ingredients for making moong dal fry - Serves 6 to 7 1/2 cup moong dal (yellow lentils). Roast them over medium low heat. Do not let them turn too brown as they will get hard. 540 gm/1.2 lb eggplant (brinjal). Cut into large chunky pieces. You can even use medium sized eggplants. 1 large or 2 medium firm tomatoes. Deseed and cut into large chunky pieces. Do not discard the pulp. 2 cups hot water for boiling dal + 1 cup for later. This dal is bit on the thicker side so do not add too much water in the beginning. I dried bay leaf 1 dried red chilli (optional) 1 teaspoon cumin seeds (jeera) 1/4 th teaspoon hing (asafoetida). Hing has got a very pungent and strong smell so adding more will ruin the dish. I always buy hing in powder form. This is totally optional but it is used very commonly in Indian cuisine. 1/2 teaspoon turmeric powder while pressure cooking dal + 1/4 th teaspoon while frying eggplant. salt as per taste 1 teaspoon sugar (optional) 1 teaspoon ghee (totally optional) coriander leaves (cilantro) as much desired 1 teaspoon lime/lemon juice (optional) 3 tablespoons oil For the spice paste 1/2 teaspoon turmeric powder 1 teaspoon kashmiri red chilli powder . Adjust according to your preference. You can even use 1/2 teaspoon cayenne pepper or 1/2 teaspoon red chilli powder. 1 teaspoon cumin powder (jeera powder) 1 teaspoon coriander powder (dhania powder) 1 teaspoon heaped grated ginger / ginger paste tomato pulp 1/4 th cup water Serve this with hot steamed rice or chapati or naan. This dal stays good in the refrigerator for 2 days. Share the photos of your culinary success by emailing me - My email - [email protected] Facebook -   / currieswithbumbi   🎬 Related Videos - 🎬 Dal (lentil) Recipes -    • DAL (LENTIL) & BEAN RECIPES   🎬 Vegetarian & Vegan Recipes -    • VEGETARIAN & VEGAN RECIPES   🎼Background Music - From YouTube Audio Library Doorway By Slenderbeats    / @slenderbodies   Find Your Way Beat By Nana Kwabena    / @nanakwabenamusic   #dalfry #moongdalrecipe #currieswithbumbi DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos. Have a happy and safe cooking experience.