Comments on: Moong daal saar(Muga dali saru/muga daali thoy)

By: Ruth Furness

Ruth Furness — Mon, 10 Mar 2008 03:12:33 +0000

Would love to have a recipe for roti made from moong dahl (lentil) floor – because lentil flour has low GI & suitable for diabetics. Have tried besan but not very successful. All other flours are too high GI. ALSO can’t find anyone in my area who sells moong dahl flour – can you help? Located between Kempsey & Coffs Harbour.

Would appreciate your assistance.
Ruth

By: Pritya

Pritya — Mon, 05 Nov 2007 03:26:45 +0000

Dear Shilpa,That dal looks so soft and good. What an easy recipe. The sauteing of garlic in dal as the taste enhancer sounds really nice. Going to ask the teenagers at home to try it – sure they will enjoy its No fuss…no frills method. Ofcourse, whole moong would be good too, but imagine something so quick. Have a great time with your parents!

By: Kartik

Kartik — Sun, 23 Sep 2007 17:35:10 +0000

This recipe is wonderful!!! Thanks to you Shilpa Aunty, I actually look forward to cooking these days! (I visit your blog everyday!!) I used your tip and used fresh ginger and garlic and the taste was so much better and natural!
I have a small suggestion…. for novice cooks like me, could you also mention how much salt you add cause whenever I cook there is either less salt or excess salt.

Once again thanks for sharing this wonderful recipe!

Shilpa: Thanks Karthik. I would have definitely mentioned it, but the problem is, it largely depends on the brand of salt you are using. Also, some people eat less salt and I eat considerably more salt, so that would be another problem. So I am sorry, I would not be able to write the amount.

By: Kartik

Kartik — Mon, 17 Sep 2007 21:54:05 +0000

Hello Shilpa Aunty,
I was wondering if I can use Ginger-Garlic Paste for this recipe instead of fresh ginger and garlic. Also can I aways replace chopped ginger and garlic with the ready made ginger garlic paste?

Thanks

Shilpa: Karthik, if the recipe asks for grinding the ginger and garlic, you can substitute it with ready made ginger-garlic paste. But it is always better to use home made because it is fresh and has no preservatives, so good for health. For my cooking, I aways make it fresh. But some people make it in bulk and freeze in small ice trays.

By: kanchan

kanchan — Thu, 23 Aug 2007 17:40:34 +0000

Dear Shipla,
Can you name some good place to buy fresh Indian fish preferably cleaned one in San Jose ?

By: d

Wed, 04 Jul 2007 17:03:14 +0000

hi shilpa
after a few unsuccesful attempts at food blog cooking i gave up trying to cook stuff from blogs (but continue to keep looking at them! they look so good!)
this was one of the few blog recipes that i got around to trying and it turned out yumm.
i made this and indira’s palak paneer (that turned out lovely too) with chapatis and a simple onion salad. it was a lovely meal.
thanks!
d

By: Lakshmi

Lakshmi — Wed, 04 Jul 2007 06:41:01 +0000

Hi Shilpa, It was longtime since I visited ur blog thought of saying hello to you. I like this saar very much becoz of its simplicity in cooking. Also moongdal can be digested without much difficulty when compared to toordal.

By: oycie dsilva

oycie dsilva — Tue, 03 Jul 2007 04:39:15 +0000

Dear Shilpa,

U must be enjoying every moment with your parents. How nice. We want u to send some of your photographs alongwith your parents enveloped in the scenic beauty of US.

By: ramya

ramya — Thu, 28 Jun 2007 04:21:15 +0000

this is looking good i never tried anything from moong.Happy to know ur parents r here.Have a nice trip.

By: iswaree

iswaree — Wed, 27 Jun 2007 17:26:06 +0000

looks, very nice! all the Aayi’s recipes are very helpful. It helps me to be a great cooker. Specialy by my in laws.