Saboot Moong Ki Masala Daal (Spicy Whole Green Moong Daal)

I generally am not excited about Moong daal. But whole green moong daal and the dishes made out of it has somehow found a permanent place in my kitchen. Be it the Moong sprout salad, or Green Moong Daal Chilla/Dosa or this dish, all of them are now our favourites.


Whole Green Moong Daal – ½ cup (Take the quantity as per your need, the way you take Daal quantity for any other Daal)

Tomatoes – 2-3 medium size

Onion – 1 medium size

Ginger – 2 inch piece

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Jeera (cumin) – 1 tsp

Sonth (dry ginger powder) -1 tsp

Heeng (Asafoetida) – A pinch

Ghee – 1 tbsp

Turmeric – 1 tsp

Salt – To Taste

Water – for cooking daal

Coriander – for garnishing


Soak the green moong daal in water (preferably for the whole night or at least 2 hours). In a pressure cooker add daal, salt, turmeric along with water (the water should be around 2-3 cups). Cook the daal (3-4 whistles).

Finely chop ginger, garlic, green chillies, onion and tomatoes. In a pan, heat ghee. Add jeera. When jeera starts to crackle add ginger, garlic and chillies. When garlic starts turning brown, add onion. Cook onions till they start turning brown in colour. Add tomatoes and cook them till all the juice is dried. Now add the daal and heeng. Cook on high heat for 5 minutes.

Garnish with coriander and serve hot with roti, paranthas etc.

P.S. – Please cook the daal as you would cook any other daal. The quantity of daal and water would depend on your liking i.e. you like a thicker daal or prefer a slightly watery version.

Simple Radish Leave Bhurji (Mooli patta bhurji)


This is simple quick recipe using leaves of radish (mooli) which are generally not used, can be used as a tasty side dish.


Radish Leaves (Mooli ke Patte)– 3 cups (Thoroughly washed and finely chopped)

Garlic – 8-10 cloves

Green Chillies –2-3 (can be increased or reduced depending on your requirement of spiciness)

Ajwain (Carom Seeds) – 1 tsp

Heeng (Asafoetida) – A pinch

Salt  –  To taste

Oil – for cooking


Finely chop garlic and green chillies. In a pan heat oil. Add ajwain. When ajwain starts to crackle add chopped garlic and green chillies. When garlic starts turning brown add the leaves. Add salt and heeng.

After around 5 minutes, the leaves would leave water. Reduce heat now. Cook till all water dries up. Now increase the heat and cook for 5-6 minutes more. (The leaves would turn darker in colour).

Serve hot with paranthas etc.

P.S. The leaves generally have a little salt content so please add salt in moderation. Along with the leaves one can add finely chopped radish also, in such case the dish needs to be cooked till the radish become soft and slightly translucent.

Please use only green leaves and not the leaves which are turning yellow or are wilting. (these wilting leaves can be used to make good compost for kitchen garden).

Similar dish can be created using cauliflower leaves (but only the leaves which are tender).

Spicy Garlic Mushroom Bell Pepper Capsicum Fry


This is simple quick recipe, can be used as a side dish, a starter, a topping, a filling for sandwiches etc.


Mushroom  – 150 gms (chopped)

Red & Yellow Bell Pepper –  One cup (diced / cubed, both mixed)

Capsicum – ½ cup (diced / cubed, both mixed)

Onion – 1 medium size (diced)

Garlic – 10-15 cloves

Ginger – ½ inch piece

Green Chilly –2-3 (can be increased or reduced depending on your requirement of spiciness)

Sonth (dry ginger powder) – 1 tsp

Curd – 3 tbsp

Besan – 1 tbsp (dry roasted)

Amchoor – 1 tsp

Kalonji – 2 pinches

Lemon juice – 1 tsp (the sourness can be adjusted as per liking)

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste

Oil – for cooking



Wash and clean all vegetables. Cut the ginger in small juliennes. Now make a paste of ½ of these juliennes with garlic and chillies. Keep aside.

Make a marinade of ginger-garlic-chilly paste, besan, amchoor, salt, sonth and curd. Add mushrooms, bell peppers, capsicum and onion. Keep aside for at least 10-15 minutes.

In a pan, heat oil. Add kalonji. When kalonji seeds start crackling add the vegetables in marinade. Keep on turning the vegetables to avoid sticking. Cook on low heat till the mix starts leaving side and oil. The mix would also start turning brown now. Add lemon juice.  Add remaining ginger juliennes. Cook for 2-3 minutes more.

Garnish with coriander and serve.

P.S. – The sourness depends on one’s taste bud. The curd (depending on the sourness) and amchoor would make the mix sour. Taste and adjust lemon juice accordingly. Instead of amchoor one can add chaat masala (to make it more spicy) – please add salt accordingly if chaat masla is used.

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Baingan (Eggplant/Aubergine)Choka


Roasting the vegetables

I don’t know if this can be counted as an original recipe. This is a recipe from my hubby’s treasures. Loved the fact that it was almost nil oil dish.


Brinjal (Baingan) – 2 medium size (round ones)

Tomato – 2 medium size

Potato – 2 medium size

Garlic – 8-10 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Mustard Oil (Sarson Ka Tel)   – 1 tsp

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste


Wash all vegetables. Peel the garlic cloves but don’t cut them. Using a knife, make small crevices in the brinjals and insert the garlic cloves (one in each crevice). Now roast all the vegetables. The roasting can be done on gas stove also. To get the rustic flavour roasting ideally should be done on charcoal. When all the vegetables are roasted, take a pan of water, dip the roasted vegetables once and take out the skin (roasted skin which is now black in colour).

In a pan using a masher or hands mash all the roasted vegetables. Add salt and finely chopped green chillies to the vegetable mash. Now add mustard oil for that strong rustic flavour. Garnish with coriander and serve hot with baati/roti etc.


Gobhi (Cauliflower) Matar (Pea) in Hara Masala


A simple twist to the regular Gobhi Matar – a winter favourite of many


Phool Gobhi (Cauliflower) – One flower (medium size)

Matar (Peas) – 150 gms

Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing

Onion- 3 medium size

Tomato – 1 medium size

Garlic – 5-6 cloves

Ginger – ½ inch piece

Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)

Kalonji   –   1 tsp

Methi daana   – 1 tsp

Turmeric (Haldi Powder) – 1 tsp

Salt  –   To taste

Oil   – 1 table spoon

Heeng (Asafoetida)  –  A pinch

Garam Masala    – 1 tsp.


In a grinder make a paste of 2 onions and tomato. Keep aside

Now make a paste of garlic, ginger and green chillies. Keep aside

Make a paste of coriander leaves with a little water. Keep aside

Finely chop 1 onion. Keep aside

Cut the cauliflower (phool gobhi) in small florets.

In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).

Add garam masala and garnish with chopped coriander.

Serve with hot tawa bathua roti or normal paranthas.


Kali Gajar Ka Halwa (Black carrot halwa)

Time for this lovely dessert.

Foodie by chance

Usually one makes carrot halwa with the regular red carrots which we get in India in winters. In Awadhi cuisine we get a mention of Kali Gajar ka halwa or black carrot halwa. Very few sweet shops in Lucknow like Radheylal do make this halwa. This halwa is made traditionally without milk. Here a recipe is being given which is different from the traditional one – it uses milk, gur or jaggery in place of sugar and spices.


Kali Gajar (Black carrot) – 500 grams

Condensed Milk – 1/2 tin of milkmaid or Amul Mithai mate (around 200 gms)

Gur or Jaggery – around 20 gms (it can be reduced or increased depending on the sweetness you want)

Cardamom (Choti Iliachi) – 5-6 pods

Cinnamon – 1 stick of 1/2 inch

Cloves – 4-5

Cashew Nut – 10-15 pieces

Almond – 15-20 pieces

Raisins – 20-30 pieces

Ghee (Clarified Butter)…

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Paneer Kofta

Panner Kofta in a creamy gravy. Kofta’s made using the instant gulab jamun mix.

I had some gulab jamun mix left. Didn’t want to spoil it, the quantity was too less to make fresh batch of gulab jamuns. So came up with this recipe of Paneer Koftas.


Paneer                                      –           100 gms

Gulab Jamun Mix                       –           5 tbsp

Maida                                       –           2 tbsp

Onions                                      –           2 large size

Cream                                      –           ¼ cup

Milk                                          –           1 and ½ cup

Garlic                                        –           15-20 pods

Green Chillies                            –           2-3 (depending on your requirement of spiciness)

Dal Chini (Cinnamon)                 –           ½ inch stick

Kali Mirch (Black pepper)            –           10-15 pieces

Clove                                        –           5-6 pieces

Cardamom (Eliachi)                   –           3-4

Sesame Seed (Safed Til)            –           3 tbsp

Jeera (Cumin)                            –           1 tsp

Kasuri methi (dry)                      –           2 tsp

Sugar                                        –           3 tbsp

Salt                                          –           as per taste

Garam Masala                           –           a pinch

Raisins                                     –           15-20

Oil                                            –           for cooking



Initial Preparation

Make a masala powder of dal chini, clove and elaichi. This should be a coarse powder. Divide the powder in 4 parts.

For Koftas

In a bowl crumble paneer. Add gulab jamun mix and maida. Add one tbsp of sugar. Add one part of the dal chini masala. Add ¼ of the total cream. If the mixture is dry add just enough milk to make the mix into a soft dough like consistency.

Heat oil in a kadai for deep frying.  Wet your palms with water, roll koftas in a shape of a patty, place a raisin or two inside and roll again. This patty should be slightly flatter as this would fluff up a bit on frying. Fry the koftas till golden brown. Keep the koftas on a tissue paper or kitchen towel to soak excess oil.

For Curry

Coarsely grind garlic and chillies. Grind onions and sesame seeds into a smooth paste. In a pan heat oil, Add jeera. When the jeera starts to crackle add sabut kali mirch and one part of the masla. After 2-3 minutes add garlic and chillies paste. When the masala starts turning brown, add the onion and sesame seed paste. At this stage add a milk as this paste is slightly dry in nature. Keep on stirring, the mixture would start leaving the sides of the pan (oil would come on the top). Add milk, simmer the flame and let it cook for 3-4 minutes. Add salt and sugar. Now add koftas.  Cover the pan with foil and let it cook for 8-10 minutes on very slow flame. Add third part of the dal chini masala. Add cream and let it cook uncovered for 3-4 minutes on very low flame. Remove the pan from heat now. Dry roast the kasuri methi on an iron girdle, crush it and add it to the dish. Add pinch of garam masala and last part of dal chini masala. Keep it covered for 5 minutes.

Serve hot with naan, laccha paratha.