Moong Dal Tandalichi Bhaaji Recipe | Healthy Maharashtrian Dish
Learn how to make authentic Moong Dal Tandalichi Bhaaji with this easy step-by-step recipe. A healthy Maharashtrian green amaranth dish perfect for Bhakri.
Ingredients
- Oil: 1/2 ladle approx. 2 tbsp
- Cumin Seeds Jeera: 1 tsp
- Garlic: 6 cloves crushed or chopped
- Green Chillies: 3 chopped
- Onion: 1 medium-sized finely chopped
- Tomato: 1/2 chopped
- Green Amaranth Leaves Tandalichi Bhaaji: 1 large bunch (cleaned and chopped)
- Yellow Moong Dal: 1/2 cup soaked for 2 hours
- Salt: To taste
- Fresh Coconut Optional: 1-2 tbsp (grated)
Instructions
- Preparation: Start by picking the tender leaves and stems of the Tandalichi Bhaaji. Wash them thoroughly and chop them. Soak the Moong Dal in water for at least 2 hours before cooking.
- Heat Oil: Place a pan or kadhai on the stove and heat 1/2 ladle of oil.
- Temper Spices: Once the oil is hot, add 1 tsp Cumin Seeds. Let them splutter. Add the 6 garlic cloves and fry lightly until they release their aroma.
- Sauté Aromatics: Add 3 chopped green chillies and fry briefly. Then, add the chopped onion and sauté for about a minute until it turns translucent.
- Add Tomato: Stir in the 1/2 chopped tomato and cook until it softens slightly.
- Add Greens: Add the chopped Tandalichi Bhaaji to the pan. Mix well. The leaves will shrink significantly as they cook.
- Add Lentils: Drain the water from the soaked Moong Dal and add the lentils to the pan. Mix everything thoroughly.
- Season: Add salt to taste. Tip: Add salt only after the leaves have shrunk to avoid making the dish too salty.
- Cook: Cook on medium heat. The water released by the vegetables is usually enough, but you can sprinkle a little water if needed. Cook until the dal is soft but holds its shape and the water evaporates.
- Final Touch (Optional): For extra flavour, sprinkle fresh grated coconut over the cooked bhaaji and mix for another minute.
- Serve: Your healthy Moong Dal Tandalichi Bhaaji is ready!