Mug dal diye mocha/ Banana Florets with Mung Dal

When my maternal grandmother was keeping unwell, we came to know that to maintain one’s mental alertness one key factor is the right amount of potassium in the body. While looking for what could supply her with potassium in her diet, we learnt that banana florets are rich in potassium, apart from having high fibre and vitamin contents.

Ingredients

• Mocha/ Banana floret -1pc.-med. Size ;
• onion – 1pc.(Med.) ; 1pc.( 1″ size) ;
• Turmeric powder-1/2 tsp ;
• Mug dal- 500 grammes,
• dry chilly & cumin seed paste-1tbsp ;
• Ginger paste
• plain cumin seed,
• bay leaf,
• salt;
• sugar;
• Ghee,
• garam masala

Preparation

• Finely cut the Banana florets
• Steam the florets. Keep aside
• Dry fry the Mung dal and then steam it with turmeric powder & salt
• Heat oil in a pan and temper it with cumin seeds and bay leaves
• Add ginger paste, chilies, onion & cumin paste
• Add the steamed banana florets in this and sauté well
• Now add the boiled Mung dal (along with the leftover water from the steaming process) to this and sauté
• Add sugar and salt to taste
• Once it thickens, add ghee and Garam Masala powder.

 

Note — Remember that the consistency would not be as dry as a sautéed curry; neither as runny as a lentil. We could best describe it to have a consistency of a thick gravy rich in the goodness of moong dal and banana florets – both high on nutrient value.