Whole Moong Bean Sambhar

The past 10-15 days have been really busy for us and along with that we have been on an emotional roller coaster ride. With tense moments at work and some hard news from friends, we have been riding on wave of emotions ranging from disbelief to stress to restlessness. Hopefully it is all behind us now and we are now looking forward to brighter days ahead of us.

As a result I did not get time to post or write in detail about this recipe. But hopefully this is a self explanatory dish based on the title of Whole Moong Bean.

Here is what one source says about these small green beans. “They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Mung beans are also a good source of dietary fiber. They also contain iron, magnesium, potassium and are a good source of folate.” (Source).

Here are some Indian Mung Bean Recipes that I prepare often:

This sambhar is versatile and goes well with rice, rotis, dosas and idli.


  • ¾ cup whole moong bean (soak it overnight)
  • 2 medium  ripe tomatoes (chopped)
  • 1 medium onion
  • 5-10 curry leaves
  • 3 Tbsps sambhar powder
  • ½ size lime tamarind ball
  • 2 red chillies
  • 1 tsp Jeera seeds
  • 1 tsp Mustard seeds
  • 2-3 strands of coriander leaves
  • oil
  • salt


  • Soak the whole moong bean in enough water overnight. If you can let it to sprout even better.
  • Soak tamarind in a little warm water and extract juice and keep it aside.
  • Pressure cook the whole moong in enough water until it is soft (not mushy). Keep aside.
  • Heat 3 tsp of oil in a vessel and add the mustard seeds. After they splutter, add cumin seeds and curry leaves and reduce the heat a bit.
  • Next cut the red chillies into 2-3 pieces add to this and fry for a little while.
  • Add the diced onions and sauté until they become light brown.
  • Add the finely diced tomatoes, salt and let it cook.
  • Add about 3 Tbsp of Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
  • Add the tamarind juice and mix again.
  • Next add the cooked moong, stir well and let it come to a boil. Simmer for the next 10-15 minutes until the flavor has incorporated.
  • Check taste and if necessary, add salt, tamarind etc. 

This tastes good when it is a bit tangy, so go little extra with the tamarind or tomatoes.

Winner of the Giveaway

Last but not least, I would like to end this post by announcing the winner of the 1 Mix 100 muffins book giveaway. I used random number generator, and picked a random number based on the number of comments. I am glad to announce that the winner is Sandhya. Congratulations! I will contact you soon via email.

 Thanks to all who participated and listed their favorite muffins, I really appreciate it.

Spicy Tomato Daal

Daal along with rice makes its appearance during our meal time in one form or the other; be it the humble daali thoy, Palak Daal, Mango Daal or the ubiquitous rasam, sambhar we have it pretty much every day.

At times, I also make this Spicy Tomato Daal which is quick, healthy and delicious. An Indian colleague of mine describes it as healthy soup in the comfort of a bowl. I couldn’t agree more, I mean after a long day what better way to unwind than to have this simple thick daal along with a bowl of rice?


  • 3/4 cup toor daal
  • ¼ cup moong daal (split)
  • 3 ripe tomatoes (medium sized) [chopped]
  • 4-5 curry leaves
  • 1-2 tsp chilli powder
  • 2-3 dry red chilies (broken)
  • Coriander leaves for garnishing
  • 1 Tbsp Tamarind juice
  • 2 tsp Jeera/ cumin seeds ( I like lot of cumin seeds)
  • Turmeric a pinch
  • 1 tsp Mustard seeds
  • oil
  • salt


  • Pressure cook the moong daal+ toor daal in enough water along with 1 tsp  jeera/cumin seeds, ¼ cup chopped tomato, a pinch turmeric and 2-3 halves of broken red chilli.
  • After it is cooked, mash it and keep aside.
  •  Now take a deep vessel and heat 2 tsp of oil and add the mustard seeds. After they splutter, add jeera seeds and curry leaves, broken red chillies and reduce the heat a bit.
  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato is all absorbed.
  • Add chili powder and if required stream in little bit of oil. Add the tamarind paste and cook again.
  • Next add the boiled mashed daal and stir well. Let it simmer for about 5- 10 minutes.
  • Finally garnish with coriander leaves.

This tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Serve with rice.

Palak Daal Recipe

The past few days have been an emotional roller coaster ride for me. I did a normal WordPress upgrade on both Redchillies and FoodWorld but that went wrong and crashed both of them. I have done many upgrades before on both of them, but this time I was trying too many things at the same time and guess it was meant to be a disaster. As soon as I realized my mistake, I did some restoration work with the backup that I had taken earlier, but that made the situation even worse and the blogs became inaccessible.

 As you can imagine, it was a shattering experience seeing the blog being ruined right before my very eyes. I did some research on the web, but the mumble jumble of technicalities did not help in any way to restore the blogs back. More stress followed and the fact that I might lose my precious blog, along with 4 years worth of recipes hit me hard.

 Finally I approached the web host provider BlueHost who after a nerve wracking 16-24 hours did a decent job of restoring the data and the blogs back to normal. Phew! At least in this process, I have learnt things that I should not be doing with the data and the blog 🙂

 It truly feels good to back to blogging and I feel that a part of me is back. Thanks for the overwhelming support on FB, my dear blogger friends it was truly touching. I frankly did not know that there were so people who cared for my blog.

Anyway, coming back to the recipe Palak Daal , this is a simple recipe and comfort food at its best. And comforting food was what was needed during those tense, jittery days. There are different ways of making this daal, I make it pretty much this way, sticking very close to our Konkani Daal, Daali thoy recipe.

 We get cleaned, pre-washed spinach right out of the bag all throughout the year. So it is very handy for people like me, who do not have the patience to clean, remove roots, stems, wash, wash and then wash J  You can substitute any greens in this instead of Spinach (methi, dill etc).

 I prefer having this daal with rice than with Rotis.

PS: On another note, thank you all for taking time and contributing wonderful Dosas to the event Dosa Month @ Redchillies. I plan do a roundup soon.


  • 3/4 cup Toor daal
  • 3 cups fresh palak/spinach (washed and chopped)
  • 1 /2 cup onion (chopped)
  • 2-3 garlic pods (peeled and crushed)
  • 1/2 tsp grated ginger
  • 3 green chillies (slit and chopped )
  • cumin seeds/jeera
  • 1/4 tsp turmeric
  • Oil/ghee
  • Salt to taste


  • Pressure cook the Toor daal till soft along with water, cumin seeds/jeera and turmeric. After it has cooled mash it and keep aside.
  • Take a pan and heat oil (ghee will be much better).
  •  Add the cumin seeds and after they start spluttering add the crushed garlic. Sauté until it turns light brown.
  • Now add the chopped onions and green chillies. Sauté until the onions are cooked and transparent.
  • Add chopped spinach, turmeric and salt. Fry the mixture till it turns soft and the greens are cooked. (Spinach does not take a long time to cook).
  • Add the mashed daal to this and mix well (along with little water). Add the chopped ginger, salt (if required) and let it continue to boil.
  •  Remove from flame and serve hot with rice or rotis.