Moong daal dry & bharwa besan mirchi |Dinner मे क्या बनाऊ, घर मे सब्जी भी नही है | 🙂

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer sweetness without heat.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

cumin seeds

🥗Healthier: cumin powder

💰Cheaper: caraway seeds

Caraway seeds can be a less expensive substitute.

Cut all the necessary ingredients beforehand.

Soak yellow moong dal for 2 hours.

Heat 1 tablespoon mustard oil in a kadhai (wok).

Add cumin seeds, 2-3 dry red chilies, and 1 tablespoon finely chopped ginger and garlic to the hot oil.

Sauté on low flame until ginger and garlic are lightly browned.

Add 2 finely chopped onions and 1 green chili; sauté until onions are lightly browned.

Add 1 large chopped tomato to the mixture.

Stir in turmeric, salt, red chili powder, and coriander powder; mix well.

Add the soaked yellow moong dal to the mixture and sauté for 2-3 minutes to remove excess moisture.

Add 1/2 glass of water to the dal and cover the pot.

Cook on medium to low flame for 5-7 minutes until the dal is soft but not mushy.

Add chopped coriander leaves, dried fenugreek leaves, and 2-3 tablespoons of tamarind water.

Mix in 1/2 teaspoon garam masala and stir well to combine.

For the stuffing, roast a handful of peanuts in a pan.

Add 2 tablespoons of sesame seeds to the roasted peanuts and roast on low flame until lightly browned.

Mix in 2 tablespoons of besan, 1/2 teaspoon fennel seeds, a pinch of turmeric, and a pinch of asafoetida; sauté until the besan is roasted.

Transfer the mixture to a mixer jar and pulse to a coarse powder.

Add 1 tablespoon of salt and 1 tablespoon of mustard oil to the stuffing mixture; mix well.

This stuffing can be stored in the fridge for up to a month.

Heat 1 tablespoon of mustard oil in a tawa (griddle) and stuff the prepared mixture into green chilies.

Cook the stuffed chilies on low flame, turning occasionally, until soft.

Squeeze fresh lemon juice over the cooked chilies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens