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This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Moong Dal Te Nadru is a simple, traditional dish from Kashmir that combines moong dal with nadru (lotus stem) for a mix of soft and crunchy textures.
In this recipe, we have added soya chunks. Adding soya to the Kashmiri Moong Dal Tadka with Nadru is a fantastic twist that enhances the dish's taste and nutritional value.
Prep Time: 5 mins Cook Time: 15 mins Servings: 6 Difficulty: Intermediate
Ingredients for Kashmiri Moong Dal Te Nadru
P Mark Kachi Ghani Mustard oil: 4 tbsp
Nadru (Lotus Stem): 1/2 kg
Soya Chunks: 1 cup
Onion: 1 (chopped)
Moong Dal: 1/2 cup
Garlic: 1-2 cloves (minced)
Black cardamom: 1 (crushed)
Cinnamon stick: 2 stick
Turmeric powder: 2 tbsp
Salt: According to taste
Red Chilli Powder: 2 tbsp
Fennel seeds powder: 11/2 tbsp
Ginger Powder: 1 tbsp
Method for Kashmiri Moong Dal Te Nadru
In one pressure cooker, add the nadru (Lotus Stem) along with enough water to cover it and 1 tbsp of turmeric powder. Cook for 2 whistles.
In another pressure cooker, add the mong dal along with enough water to cover it. Also, add cinnamon sticks, black cardamom, 1 tbsp red chilli powder, 1/2 tbsp turmeric powder, 1/2 tbsp fennel seed powder, garlic, salt, and 1/2 ginger powder. Cook until 2 whistles or until tender.
Boil the soya chunks in a pot of salted water until they become soft. Drain the excess water and keep the chunks aside.
In a frying pan, heat some mustard oil and sauté the chopped onions until they turn brown. Stir in the boiled soya chunks.
Next, add the cooked nadru (Lotus Stem) to the pan along with 1/2 tbsp turmeric powder, 1 fennel seed powder, 1 red chilli powder, and 1/2 ginger powder. Fry well.
Add the cooked mong dal to the pan and mix well.
Pour in the nadru stock and cook until everything comes together.
Your Moong Dal Te Nadru is ready!
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