MONIKA DAL

Palak Moong Dal

PALAK DAL

MANGO DAL

TADKA DAL

CUCUMBER DAL

MASALA DAL

Every thing about MONIKA DAL | Vahrehvah :

Dal is a very popular and common dish made with pulses (dried lentils, peas or beans) and prepared in mostly every house in India. It is a thick stew and an important part of Indian, Nepali, and Pakistani, Sri Lankan and Bangladeshi cuisine. Monika Dal is an excellent dal based dish made with Masoor Dal (orange dal) flavored with ginger and garlic and spiced with chili powder and garam masala.

Monika Dal prepared with Masoor dal is a popular dish cooked in North India. Dal is a regular dish that is eaten with rice and vegetables in southern India and with both rice and roti throughout northern India and Pakistan. Dal is an excellent source of proteins for a balanced diet containing little or no meat.

Dal prepared is Sri Lanka is very similar to the dal of southern India. Any type of lentil based dish is an important part of any Indian meal. Dals are usually served as a side dish and are prepared in a variety of ways. Masoor or the red lentil taste truly awesome and is addictive. Masoor dal is a regular lentil in most of the homes in southern India but is extensively used in north India. It is a versatile dal with vibrant color, very delicious to taste and brightens with the tadka infused with mustard seeds, jeera, asafetida, red chilies and curry leaves giving that final overwhelming flavor and taste. 

The monika dal has a soft and creamy texture and is best eaten with roti, paratha or rice. Masoor dal or red lentil is a storehouse of nutrients like proteins, iron, folic acid and zinc. Proteins are essential for the formation of new cells, their growth and maintenance. Folic acid and iron on the other hand build up the hemoglobin that carry oxygen and supply nutrients to our body. Zinc enhances the activity of our immune cells and together all these nutrients help to boost immunity.

Masoor dal is cooked in every household to make curries or sambar. It is a very common lentil which is easily available in any market. It cooks very fast and does not need any kind of soaking before cooking. It might look a simple lentil but has many properties which are good for health. Any dal preparation can be eaten with rice as well as Indian breads (roti, chapatti, naan or paratha in India.

There are a variety of dals or lentils available which includes the tur dal, channa dal, urad dal, moong dal etc etc where one can prepare an array of dal varieties like Dal fry (cooked lentils seasoned with a delicious tempering), Cucumber dal (lentils cooked with yellow cucumber), Masala dal (lentil cooked with spices) and Dal Makhni etc. Most dal recipes are quite simple to prepare.

The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a tadka (also known as tarka, chaunk or baghaar) at the end of the cooking process. For preparing Monika Dal, firstly wash lentils thoroughly and add sufficient water till the whole dal is soaked well.  In a heavy based skillet, heat ghee ( or butter) and fry onions, garlic and ginger for few minutes over medium heat until onion turn golden brown. Add turmeric and mix to combine well.

Add lentils and fry mixture for about 2 minutes. Add hot water and bring mixture to boil then reduce heat so mixture is just simmering. Cover and cook for another 15 to 20 minutes. Add salt and garam masala. Stir well and finish cooking lentils until they are soft and consistency of mixture is quite thick. If there’s too much liquid, remove cover so that the liquid evaporates.

Spoon into serving dish and finally garnish with freshly chopped coriander leaves. Our daily diet can include a bowl of lentil soup everyday as they are rich in protein and will increase the protein content in our body and make us healthy and fit. Masoor daal will also help increase the digestion rate. Hence do include this recipe in your everyday meal and serve your family.

For detailed recipe, do click on the below link: https://www.vahrehvah.com/indianfood/monika-dal

Masoor daal reduces the growth of cough in the lungs and helps reduce acidity as well. Soup made of this lentil is given to a patient suffering from fever. It will give strength to the body of the patient as well as keep the blood pure. People having piles and bleeding during excretion should definitely have masoor daal. It will help reduce this problem. Masoor daal is good for the excretory system and helps keeping it clean.

It is good for people facing illnesses due to impure blood. Masoor dal is probably the most commonly used Daal in India that is basically the split lentil without skin and is red in color. When cooked, Masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor