__"Kathal ki Sabji"__ or Jackfruit curry is a delicious and popular dish from India, especially in the northern regions. This dish is made by cooking ripe jackfruit in a spicy and flavorful masala.

The popularity of Kathal ki Sabji has increased in recent years as people have become more health-conscious and are looking for new vegetarian options. Jackfruit is a nutritious and versatile ingredient that can be used in many different dishes. It has a unique taste and texture that makes it a perfect substitute for meat in vegan and vegetarian dishes.

## What is Kathal?
[Kathal](https://en.wikipedia.org/wiki/Jackfruit "Wikipedia link for Kathal or Jackfruit"), also known as Jackfruit, is a large tropical fruit that is native to South India. It is a member of the mulberry family and is one of the largest trees in the world.

Although it is classified as a fruit, the fleshy part of the unripe jackfruit is used as a vegetable in cooking. It has a slightly sweet and nutty flavor that is often compared to a combination of mango and pineapple.

The texture of Kathal is unique and can be described as a cross between a potato and a pineapple. When cooked, it has a tender and meaty texture that makes it a popular vegetarian alternative to meat.

## Is Kathal and Jackfruit the Same Thing?
Yes, the terms "Kathal" and "Jackfruit" are used interchangeably to refer to the same fruit. The difference is in the language - "Kathal" is the term used in India, especially in Hindi and Punjabi, while "Jackfruit" is the more commonly used term in English.

There is a common misconception that Jackfruit and [Durian](https://en.wikipedia.org/wiki/Durian "Durian Wikipedia") are the same fruit, but they are not. Jackfruit has a sweet and fruity flavor while Durian has a strong and pungent flavor. Additionally, Jackfruit is often used as a vegetable while Durian is only used as a fruit.

## Benefits of Eating Kathal
1. Kathal is a rich source of nutrients and vitamins, including vitamins C and B6, potassium, and dietary fiber. Additionally, it serves as an excellent source of protein and antioxidants.
2. There are numerous health benefits associated with eating Kathal. It can help to improve heart health, boost the immune system, regulate blood sugar levels, and aid in digestion.
3. Eating Kathal can benefit the body in several ways. Its high fiber content can keep you feeling full and satisfied, while its antioxidants can help to protect against cellular damage and chronic diseases. Additionally, the vitamins and minerals in Kathal can help to support overall health and wellness.

## The Best Way to Cook Jackfruit
1. Preparing Jackfruit involves cutting it into smaller pieces and removing the tough outer layer and seeds. This can be done using a sharp knife or a special tool designed for this purpose.
2. When cooking Jackfruit, it's important to keep a few tips in mind. For example, it's best to choose young and unripe Jackfruit for savory dishes like Kathal ki Sabji, as ripe Jackfruit has a sweeter flavor that may not be ideal for savory dishes. Additionally, cooking Jackfruit with spices and seasonings can help to enhance its flavor and improve the overall taste of the dish.
3. There are several ways to cook Jackfruit, but some of the best methods include sautéing, roasting, grilling, and slow-cooking. Each method can bring out different flavors and textures in the Jackfruit, so it's worth experimenting to find the one that works best for you. When making Kathal ki Sabji, a popular Punjabi-style dish, the Jackfruit is usually sautéed with spices and then simmered in a flavorful sauce until it is tender and infused with flavor.

## Recipe: Kathal ki Sabji
This recipe for Kathal ki Sabji is a flavorful and delicious dish that showcases the versatility of Jackfruit.

![kathal-ki-sabji](//images.ctfassets.net/tkxc2stwz6tp/2O7zkq2G6lBToCPTu54fNA/2597b5f5899ca8354291077a6e0e2c55/kathal-ki-sabji.jpg?fm=jpg&w=700)
Image by [Lopanayak](https://commons.wikimedia.org/w/index.php?title=User:Lopanayak) licensed under [CC BY-SA 4.0](https://creativecommons.org/licenses/by-sa/4.0/). 

## Ingredients:
- 1 large unripe Jackfruit
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt, to taste
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro

## Steps:
1. Cut the Jackfruit into small pieces and remove the tough outer layer and seeds.
2. Using a large saucepan, heat the oil on a medium heat setting. Add the cumin seeds and mustard seeds and let them crackle.
3. Add and cook the onion, garlic, and ginger together until the onion becomes clear.
4. Add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook for another 2 minutes.
5. Add the diced tomatoes and Jackfruit pieces to the pan and mix well.
6. Reduce the heat to low, cover the pan, and let the Jackfruit simmer for 20 minutes or until it is tender.
7. Stir in the chopped cilantro and serve the Kathal ki Sabji with rice or bread.

## Tips:
- Choose young and unripe Jackfruit for this recipe, as it has a firmer texture and less sweetness.
- You can adjust the spices and seasonings to your liking to make the Kathal ki Sabzi as mild or spicy as you prefer.
- Serve the dish hot for the best flavor and texture.

## Serving Suggestions:
Serve it with steamed rice or naan bread for a delicious and filling meal.
You can also serve the dish with roti, paratha, or any other type of flatbread for a tasty and satisfying meal.

In this article, we discussed the delicious and nutritious dish, "Kathal ki Sabji". We learned that kathal is a vegetable that is commonly referred to as jackfruit. We explored the similarities and differences between the two and discussed the many health benefits of eating kathal. We also explored the best ways to cook jackfruit, including tips and tricks for making the perfect kathal ki sabzi.

## Final thoughts on Kathal ki Sabji
Kathal ki sabji is a delicious and healthy dish that is easy to make at home. The combination of flavors and textures make it a unique and satisfying dish that is perfect for any meal. Whether you are a seasoned cook or just starting out, this recipe is a great way to explore the world of kathal and add a new, nutritious dish to your repertoire.

## Encouragement to try the dish at home
If you have never tried kathal ki sabzi before, we encourage you to give it a try. The dish is simple to make and the ingredients are easily accessible. The end result is a delicious, healthy, and unique dish that is sure to impress your friends and family. So, why not give it a try and see for yourself what all the fuss is about?

kathal-ki-sabji

Get ready to tantalize your taste buds with Kathal ki Sabji! A perfect blend of spicy and tangy flavors, this dish is a must-try for all vegetarians. Made with versatile jackfruit, loaded with nutrients, and packed with a bold taste. Try this authentic Punjabi recipe today for a heavenly experience!

Aromatic Kathal Ki Sabji with Simple Ingredients

Get ready to tantalize your taste buds with Kathal ki Sabji! A perfect blend of spicy and tangy flavors, this dish is a must-try for all vegetarians.

Aromatic kathal Ki Sabji with Simple Ingredients

I have always been a big fan of seafood, and shrimp is one of my all-time favorites. So when I discovered this recipe for Indian-style shrimp curry, I knew I had to give it a try. And let me tell you, it did not disappoint. The tender, succulent shrimp were coated in a rich and creamy sauce that was bursting with aromatic spices and flavors. Every bite was a taste explosion in my mouth.

I love that this recipe is so versatile – you can serve it with rice or roti, or even pair it with some naan bread for a tasty and satisfying meal. Plus, it's so easy to make! Just throw all of the ingredients into a pan and let it simmer until the shrimp is cooked through. It's that simple.

Whether you're a seafood lover or just looking for a new and delicious recipe to try, I think you'll find that this Indian-style shrimp curry is a winner. So gather your ingredients, fire up your stove, and get ready to indulge in a tasty and satisfying meal. Enjoy!

## INGREDIENTS
-  1 pound large shrimp (peeled and deveined)
-  1 tablespoon oil
-  1 teaspoon cumin seeds
-  1 teaspoon mustard seeds
-  1 teaspoon fennel seeds
-  1 teaspoon coriander seeds
-  1/2 teaspoon fenugreek seeds
-  1/2 teaspoon cumin powder
-  1/2 teaspoon coriander powder
-  1/2 teaspoon garam masala
-  1/2 teaspoon turmeric
-  1/2 teaspoon salt
-  1/2 cup coconut milk
-  1/2 cup water
-  2 green chilies (sliced)
-  1 tablespoon lemon juice

## INSTRUCTIONS

-  In a pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, coriander seeds, and fenugreek seeds and cook until fragrant, about 1-2 minutes.
-  Add the cumin powder, coriander powder, garam masala, turmeric, and salt and stir to combine.
-  Add the shrimp and stir to coat it in the spice mixture.
-  Add the coconut milk, water, green chilies, and lemon juice and stir to combine.
-  Reduce the heat to low and simmer for 5-7 minutes, or until the shrimp is cooked through and the sauce has thickened.
-  Serve the shrimp in sauce with rice or roti. Enjoy!

shrimp curry

Fresh and tender shrimp simmered in a rich and creamy coconut milk sauce. Serve it with rice or roti for a complete and satisfying meal.

Delicious and Flavorful Indian-Style Shrimp Curry

Butter chicken is one of my all-time favorite dishes. I remember the first time I tasted it – I was in college and a group of friends and I decided to try out a new Indian restaurant in town. We all ordered different dishes, but when the butter chicken arrived at our table, it looked so creamy and delicious that I just had to try it. And let me tell you, it did not disappoint. The tender, succulent chicken was coated in a rich, buttery tomato sauce that was bursting with flavor. I was hooked from the first bite.

Since then, I have made it my mission to perfect my own butter chicken recipe. I have experimented with different marinades, spice blends, and cooking methods, and after many trials and errors, I have finally landed on the ultimate recipe. The secret, I have found, is to use plenty of aromatic spices and a good amount of butter and cream to give the sauce its signature richness.

I hope you enjoy this recipe as much as I do. Whether you're a fan of Indian food or just looking for a new and delicious meal to try, I think you'll find that this butter chicken recipe is worth the effort. So gather your ingredients, roll up your sleeves, and get ready to indulge in one of the most delicious dishes you'll ever taste. Trust me, it's worth it
!

## INGREDIENTS

- 500 grams chicken (cut into small pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 2 tablespoons garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 4-5 green cardamoms
- 4-5 cloves
- 4-5 peppercorns
- 1 inch cinnamon stick
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons oil
- 1 cup heavy cream
- Salt to taste

 ## INSTRUCTIONS 

- In a large bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, and garam masala. Mix well and marinate for at least 30 minutes (preferably overnight).
- In a separate pan, dry roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, green cardamoms, cloves, peppercorns, cinnamon stick, and bay leaf until fragrant. Grind the roasted spices into a fine powder.
- In a pan, heat the oil over medium heat. Add the ground spice mixture and sauté for a few minutes.
- Add the marinated chicken and stir to coat it in the spice mixture.
- Add salt to taste and stir.
- Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
- Add the butter and cream and stir until well combined.
- Serve the butter chicken hot with roti or rice. Enjoy!

Butter Chicken

A classic Indian dish made with tender pieces of chicken cooked in a rich and creamy tomato sauce. Flavored with aromatic spices and finished with a generous amount of butter and cream.

The Ultimate Butter Chicken Recipe: Rich, Creamy, and Delicious!

## INGREDIENTS
- Toor Dal / Split pigeon peas – 1/3 cup
- Masoor Dal / Pink lentiles – 1/3 cup
- Moong Dal – 1/3 cup
- 1 inch Ginger grated or finely crushed
- Turmeric powder – ½ tsp
- Water – 2 cups
- 1/3 Cup 1 inch chopped green Beans
The following vegetables should be cut in big chunks
- 1 Medium Potato 
- 1 Brinjal/Eggplant
- 1 Big tomato or 2 medium size Tomato 
- 1/2 cup Chopped Yam(suran)
- 1/2 cup Pumpkin or Squash 
- 1/3 cup Big Chopped Carrot 
- 1/3 cup chopped Plantain
- 1/3 cup chopped Taro root 
- 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
- Salt according to taste
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai),  Fenugreek seeds (Methi)
- 1 Tablespoon Ghee or Vegetable Oil

## PREPARATION
- Rinse the dals well and soak till you chop the vegetables
- Chop the above mentioned vegetables in 1 inch chunks

## STEPS
- Heat 2 glasses of water in a deep vessel like a sauce pan.
- Add soaked dal and chopped veggies to the wather
- Add Turmeric powder and Salt
- Cover the lid and put the flame high
- After 3-4 minutes simmer the flame to low to medium 
- In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
- Check the consistency and add little hot water if needed

## FOR TEMPERING
- Add Ghee or oil to a deep vesseled pan
- When heated up add cumin and panch phooran to it
- Add one or two whole dry chilli
- Add the crushed Ginger
- Saute for 2 minutes
- Add the boiled dal mix to it ( careful for the escaping smaoke)
- Mix well and turn off the flame in 2 minutes
- Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
- Serve with Rice or Paratha

Oriya Special Dalma

 Dalma carries an authentic taste of  Oriya cuisine. In this recipe I used Moong Dal, Yellow split pigeon peas and Moong daaled with Masoo Dal and a lot of veggies  pigeon peas

Oriya Special Dalma 

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS
-   800gm Chicken
-   2 large Onions
-   7-8 Garlic cloves
-   4 Green chillies.
-   1 inch Ginger
-   2 large sized Tomatoes
-   2 medium sized potatoes
-   4 Table spoon Cooking oil (preferably Mustard Oil)

## SPICES AND HERBS
- 4 cloves 
- 4 green cardamom
- 1/4th inch of mace
- 1/4 of a black cardamom
- 1 inch of cinnamon stick
- 2/3 Teaspoon Salt (according to taste)
- 1/3 Teaspoon Turmeric powder (Haldi)
- 1/2 Teaspoon Red chilly powder
- 1.5 Teaspoon Coriander powder
- 1/3 Teaspoon Meat masala
- 1/2 Teaspoon Garam masala powder
- 1 small bunch of Coriander leaves

## PREPARATION
-   Chop the chicken into medium pieces, 2 inch each preferably
-   Wash and clean the chicken and keep aside
-   Add 1/2 tablespoon of mustard oil, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt and marinate the chicken pieces.
-  Cover this chicken marinade and rest for atleast 30 mins to one hour.
-   Make a fine fresh paste of ginger and garlic.
-   Chop the onions (length-wise)
-   Chop Green chillies
-   Chop tomatoes into fine pieces
-   Chop potatoes into medium sized cubes.
-   Chop fresh coriander leaves.
-   Make a course powder of cloves, green cardamom, mace, black cardamom and the cinnamon stick

## STEPS
-   Heat the mustard oil in a pan and put it on a medium heat for 2 minutes.
-   Add the course spices powder mentioned above
-   Add the onions, and slit green chillies to the oil, and fry until the color changes to golden brown.
-   Keep the heat on medium high.
-   After 5 minutes of stiring, add ginger and garlic paste, and keep frying.
-   Add turmeric powder and red chilly powder, when the onions are soft and mushy.
-   Fry the mixture on medium to high, making sure its not sticking to the bottom of the pan.
-   You can cover the pan with a lid to fasten the process a bit.
-   In about 10 minutes, when the onion and ginger garlic mixture is well cooked, then add chopped tomatoes.
-   Mix well and cook it with the lid covered.
-   Keep frying it until the mixture is not watery. It should become a bit dry.
-   Make sure to keep checking every 2-3 minutes to make sure the mixture is not sticking to the bottom of the pan.
-   When the mixture is done, we will add meat masala, coriander powder, and a bit of chicken kadahi masala, a bit of garam masala and mix it well.
-   We will cook it well and keep stirring it, until the oil separates from the mixture.
-   When there is almost no water in the mixture, then we will add chicken and potatoes and mix it well.
-   Make sure to keep it on high heat (but be sure that it shoud not burn)
-   And now we have to keep stirring it every 2 mins making sure the gravy is not sticking to the bottom of the pan.
-   Once the water dries up and potatoes are a little cooked, now we will add some salt according to taste, and about 1.5 cups of water.
-   Mix it well, cover the lid and cook it on a low-medium heat until gravy thickens and potatoes are well cooked.
-   You can adjust with more hot water as per the consistency you like
-   Now we can add a little more garam masala.
-   Add chopped coriander leaves on top, and mix it well.

Chicken Curry

A typical curry from the Indian subcontinent consists of chicken well cooked in a blend of spices and onions, ginger, garlic, tomatoes 

Chicken Curry with Potatoes

## INGREDIENTS
- 2 cups Rajma (Red kidney beans).
- 1 large Onion
- 7-8 Garlic cloves
- 4 Green chillies.
- 1 inch Ginger
- 2-3 large sized Tomatoes
- 1 small bunch of Coriander leaves
- 2/3 Tea spoon Salt (according to taste)
- 1/3 Tea spoon Turmeric powder (Haldi)
- 1/2 Tea spoon Red chilly powder
- 1 Table spoon Coriander powder
- 1/2 Tea spoon Cumin powder
- 1/3 Tea spoon Meat masala
- 1/2 Tea spoon Garam masala powder
- 1 Tea spoon dried Fenugreek leaves (Kasoori Methi)
- 3 pinches asafoetida (Hing)
- 2-3 Cloves
- 1/3 piece of Anis Star
- 1 green Cardamom
- 2-3 Table spoon Cooking oil

## PREPARATION
- Wash and soak Rajma overnight (7-8 Hours).
- In a deep vessel add the soaked Rajma, 1 teaspoon salt and 3 cups of water and cover the lid. Boil it until it's well done.
- Grind onions, garlic, ginger, and green chillies together into a fine paste.
- Grind tomatoes into a fine paste and keep aside.

## STEPS
- Heat oil in a pan and put it on a medium heat for 2 minutes.
- Add asafoetida, cloves, anis star, and cardamom.
- Add the onion, ginger, garlic, and chilly paste to the oil, and fry until the color changes to golden brown.
- Add tomato paste. Fry for 5 more minutes and add all the dry spices except Garam masala, and Kasoori Methi.
- Keep stirring the mixture until it is well done and it turns into a thick paste and oil separates from the mixture.
- Add boiled Rajma, and let it cook in this mixture for a few minutes.
- Add Garam masala, Kasoori methi and cover the lid, and let it simmer for a few more minutes on a low heat.
- Add chopped coriander leaves before serving.

Authentic-Punjabi-Rajma-Recipe

Rajma is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in Northern India. 

Rajma Curry

## INGREDIENTS:
- 250 grams paneer
- 3/4 cup green peas 
- 1-2 tablespoon clarified butter(ghee) or use oil of choice
- 2 whole green cardamom
- 1/2 teaspoon cumin seeds
- 1 inch ginger crushed, paste or grated
- 2 green chilies finely chopped, or according to taste
- 2 medium tomatoes, fine paste
- 10 whole cashews and 1 tablespoon Charmagaz made a paste with water
- 2 tablespoon cooking cream
- 1 tablespoon tomato ketchup
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon coriander powder
- 1/4 teaspoon garam masala + more to sprinkle
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon salt or to taste
- 1/2 rosted and crushed kasoori meethi or dried fenugric leaves
- 1-2 cups water or according to consistency( warm water preferebley)
- chopped coriander leaves to garnish

## PREPARATION:
- Chop the paneer in small cubes approximately 2cm/2cm. Soak in warm salted water for 15 minutes.

## STEPS:
- In a pan add ghee(clarified butter)
- When hot add cumin seeds, crushed cardamoms, chopped green chillies and saute for 10 seconds
- Add crushed or grated ginger to it now
- Keep on stiring and after 30 seconds add tomato paste or puree to it
- Flame should be at medium to hogh but make sure not to burn the spices
- Now time to add turmeric powder and red chilli powder
- Add Paneer cubes and green peas to it now and toss well
- Sprinkle salt according to taste and keep on stiring but do it carefully as we don't want to break our paneer cubes.
- Put coriander powder and Meat masala(or any curry powder ) mix it
- Pour 2 cups of warm water to the pan
- Allow it to boil for few seconds
- Now, add 2 tablespoons cooking cream, Cashew and Charmagaz paste
- Add 1 table spoon of tomato ketchup
- You can add more hot water according to your preference
- Sprinkle some crushed dried fenugreek leaves (kasooori methi) to our gravy
- On a medium flame mix everything very well 
- Sprinkle some garam masala powder and fresh coriander or cilantro leaves
- Turn off the flame and serve with rice/ naan or chapati.


Mattar paneer

Creamy Green Peas with Cottage Cheese is known as Mattar Paneer is a savory dish from north India and now a worldwide popular dish

Mattar Paneer

## INGREDIENTS

- 1 cup of whole Green gram( Moong Daal) 
- 1 Tablespoon grated or crushed Ginger
- 1 Teaspooon finely chopped Green Chilly
- 1 medium tomato finely chopped
- Pinch of Asfoetida(Hing)
- 1 Tablespoon of Ghee( clarified butter). If not available Mustard or vegetable oil will work
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Coriander powder
- 1/2 Teaspoon Garam Masala powder
- Salt 1 Teaspoon or according to taste
- 1 Tablespoon chopped Coriander leaves

## PREPARATION
- Take a cup of Moong Daal(whole green Gram) and after cleaning and washing soak in water 5-6 hours.

## STEPS

- Heat a deep vessel with 4 cups of water on. 
- Add soaked moong daal(green gram), Salt and Turmeric to it.
- When it comes to boil, keep it on medium flame. 
- Wait until the Daal is tender enough for a good soup.
- Stir occasionally and check if the consistency is okay. Otherwise add some more hot water into it and cover.
- When the Daal is perfectly cooked turn off the flame. 
- Heat a medium to deep bottomed pan.
- Put Ghee or oil in the pan
- Add Asefoetida (hing), Cumin 
- Next add grated Ginger, chopped Green Chilli and saute it.
- Add chopped tomatoes 
- When the tomatoes are little cooked and everything is mushy, add Coriander powder, Red Chilly powder, Garam masala powder.
- Mix everything well
-  Now add the boiled Daal to it and keep on low flame for 2 to 4 minutes.  
-  Add chopped Coriander leaves and if available add Kasoori methi(dry fenugreek leaves).
-  Serve with Rice, Chapaati or Naan. You can enjoy it alone as a soup.

## NOTE

-If you are in hurry and the Daal is not soaked beforehand then don't worry. Wash Moong daal properly and pressure cook it for 3 whistles.
- I personally avoid pressure cooker and soak it beforehand to maintain the lentiles nutrients.

Green Gram Soup

The easiest and nutritious Green beans or Moong Daal recipe is very easy to make. It is loaded with protein and easy to digest.

Aromatic Indian Curries: Delicious Recipes for Every Taste!

Aromatic kathal Ki Sabji with Simple Ingredients

Delicious and Flavorful Indian-Style Shrimp Curry

The Ultimate Butter Chicken Recipe: Rich, Creamy, and Delicious!

Oriya Special Dalma

Simple Aloo Curry

Chicken Curry with Potatoes

Rajma Curry

Mattar Paneer

Whole Green Moong Beans (Moong Dal) Soup