🌻 Hare Krishna! 🌼 I’m Manjari Sundari dasi and I’m practicing bhakti-yoga while living in Vrndavan, the holy place where Radha and Krishna manifested their lilas...
💘 This holy place just captivated my imagination and stole MY HEART... it’s full of mysteries and miracles. Thus I want to share it with you on my KZfaq channel...
This will be not only spiritual journey. But also i will introduce the most popular dishes of India and cuisines of other countries, such as Thailand, Italy, Russia, Turkey and Korea.
I wish this information was beneficial and useful for both soul and body .
So Let’s do this journey together.
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🚩 Chant: 📿 Hare Kṛṣṇa, Hare Kṛṣṇa, Kṛṣṇa Kṛṣṇa, Hare Hare / Hare Rāma, Hare Rāma, Rāma Rāma, Hare Hare - And Be Happy ! ❤️🙏🐮🐄🥛
Krishna and Radharani are waiting for you!
Tamatar moong dal is the spicy Indian pea soup with tomatoes.
I will cook in a pressure cooker, and this is a very important item in the kitchen. usually it takes 40-50 minutes to cook dal in a regular pan, but we will cook in a pressure cooker in just 15-20 minutes.
Wash the mung dal with water. For one part of the dal i take 8 parts of water. Close the lid and bring to a boil. The advantage of a pressure cooker is that when its contents begin to boil, we can turn off the fire and the pressure cooker will continue to cook on its own, and it cooks two to three times faster than an ordinary pan over a constant fire.
A lot of pressure builds up inside and when you hear this sound, it means you can turn it off. Now you can’t open the lid, otherwise everything will fly up due to internal pressure. Let it stay for a bit, and meanwhile we will prepare the rest of the ingredients.
Here i chop the fresh ginger root and green chili. You can use dry ginger and dry chili, but it wont be the same freshness and taste. Cut the tomatoes and start cooking massala. Massala is an Indian way of cooking spices in oil. When spices are pre-fried, their aroma is revealed in the best way and useful substances dissolved in oil are better absorbed by the body. Heat ghee - melted butter in a skillet. If you want to make a vegan version of this dish, then you can use the sunflower oil.
Add mustard seeds and cumin seeds to the preheated oil. Do not confuse them with caraway seeds! Although they are similar, but Indian cumin is much more tender. Fry for 10 seconds and when the mustard seeds begin to crackle, add chopped ginger and green chili. Then asafoetida and turmeric. These six spices give a very good taste and smell. Sauté the tomatoes with spices. It will take just one or two minutes.
By this time, the dal should already be done d and there should not be pressure in the pressure cooker. We check this by lifting the valve with a knife. Open the lid and put the massala to the pressure cooker, close and bring it to a boil. It remains to wait 3 minutes and our dal is ready!
Sprinkle it with fresh cilantro. If you wish, you can add quite a bit of lemon juice and here we are! It took around 20 minutes in total to prepared a delicious tamatar mung dal, which is easily digested, gives our body proteins and many vitamins!
The most interesting thing is that in Vrindavan the cost of such a plate of dal is very low, and the benefits from it are huge! Thank you very much for supporting us and our life in the holy dham with your donations! And we, from our side, will try to please you with new recipes, films about Vrindavan and free parikramas!
The ability to cook is one of the most important skills in the life of a woman. Srila Prabhupada said that if a girl can cook nicely and have a gentle character, he himself will find her a good husband! These blessings no doubts will work these days also, so let's develop our cooking skills, for it is an important part of our service to Krishna, the spiritual master, devotees and our husbands! Please accept my humble obeisances!
Jai Sri Radha! Hare Krsna!