Nutritious & Delicious: Lotus Stem with Moong Dal (Kamal Kakdi ki Sabzi)
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About Nutritious & Delicious: Lotus Stem with Moong Dal (Kamal Kakdi ki Sabzi)
Craving a healthy and flavorful Indian dish with a satisfying crunch? This Kamal Kakdi (lotus stem) and Moong Dal recipe is a delightful culinary adventure, combining the unique texture of lotus stem with the protein-rich goodness of moong dal.A simple yet aromatic spice blend enhances the natural flavors, creating a comforting and nutritious meal perfect for any occasion. It's easy to follow, even for beginners, and offers a delicious way to explore the versatility of lotus stem.Serve this vibrant dish with steamed rice, roti, or paratha for a complete and balanced meal that will tantalize your taste buds and leave you feeling nourished.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Ingredients
Lotus Stem
- 250 gm Lotus Stem
Moong Dal
- 1 cup Mung Bean boiled
Spices & Aromatics
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Chili Powder red
- ½ tsp Garam Masala
- 1 tsp Turmeric powder
Other Ingredients
- 1 Tomato chopped
- 1 tbsp Mustard Oil
- 2-3 Chili green, slit
- Salt to taste
- 2 tbsp Coriander chopped, for garnish, fresh, leaves
Instructions
- Thoroughly wash the lotus stems, ensuring they are clean. Peel and slice the stems thinly. This helps ensure they are cleaned properly and cook evenly.
- Submerge the sliced lotus stems in water for 10 minutes. Rinse again under running water. This helps remove any lingering impurities and keeps the stems crisp.
- Boil the lotus stems until slightly tender. Drain the excess water. Parboiling the stems helps reduce cooking time later.
- Rinse the moong dal and boil until soft. Set aside.
- In a small bowl, combine the coriander powder, turmeric powder, red chili powder, and a little water to form a smooth paste. This spice paste will infuse the dish with flavor.
- Heat mustard oil in a pan. Add cumin seeds and let them sizzle. Add the chopped tomato. The sizzling cumin seeds release their aroma into the oil, building the flavor base.
- Sauté the tomatoes until they soften. Add the prepared spice paste, salt, and garam masala. Sautéing the spices allows them to bloom and develop their full flavor.
- Add the parboiled lotus stems to the pan. Mix well and sauté for a few minutes. Sprinkle a little water and cook until the stems are tender.
- Add the slit green chilies. Sauté for another minute.
- Add the boiled moong dal to the pan and mix gently. Cook for a few minutes to allow the flavors to meld.
- Garnish with fresh coriander leaves. Serve hot with steamed rice, roti, or paratha.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time depending on the thickness of your chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when searing the chicken. This will ensure the chicken browns properly and doesn't steam.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 550kcalCarbohydrates: 90gProtein: 31gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 237mgPotassium: 919mgFiber: 19gSugar: 4gVitamin A: 1169IUVitamin C: 67mgCalcium: 133mgIron: 7mg
Geeta Biswas
Articles: 919
3 Comments
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What a great recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
Such a perfect dish! Thank you.