Banana Stem & Moong Dal Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Banana Stem & Moong Dal Recipe – Authentic South Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Banana Stem & Moong Dal stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with such warmth. It’s a little bit of work, but trust me, the unique taste is so worth it! This isn’t just a recipe; it’s a little piece of South Indian culinary heritage.

Why You’ll Love This Recipe

This Banana Stem & Moong Dal is a delightful side dish that’s both healthy and delicious. It’s a fantastic way to introduce a slightly unusual ingredient – banana stem – into your cooking. The subtle, slightly tangy flavor of the banana stem pairs beautifully with the earthy moong dal and the vibrant spices. Plus, it’s a surprisingly light and refreshing dish, perfect alongside rice and sambar.

Ingredients

Here’s what you’ll need to make this South Indian gem:

• 1 medium banana stem
• 1 tablespoon moong dal (split yellow lentils) – about 20g
• 4 tablespoons grated coconut – about 30g
• 2 tablespoons curd (plain yogurt)
• 0.125 teaspoon turmeric powder – about 0.5g
• To taste salt
• 1 sprig curry leaves – about 10-12 leaves
• 0.5 teaspoon mustard seeds – about 2g
• 1 teaspoon urad dal (split black lentils) – about 5g
• 2 red chilies (adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Banana Stem: Sourcing & Preparation

Finding banana stem can be a little tricky depending on where you live. Look for it in Indian grocery stores or Asian markets. It’s the thick stalk that supports the banana plant. Preparing it takes a bit of elbow grease – you need to remove the tough outer layers and fibrous strands. Don’t worry, it gets easier with practice!

Moong Dal: Choosing the Right Variety

I prefer the split yellow moong dal (pesal) for this recipe. It cooks quickly and has a lovely, mild flavor. You can find it easily in most Indian grocery stores.

Spices: The Role of Mustard Seeds & Curry Leaves

Mustard seeds and curry leaves are the heart and soul of South Indian cooking. When tempered in hot oil, they release an incredible aroma that’s just irresistible. Don’t skip these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the banana stem. Remove the outer layers until you reach the tender inner part. Slice it thinly into disks, and then carefully remove any remaining fibers with your fingers or a skewer.
2. Soak the sliced banana stem in water mixed with curd or a squeeze of lemon juice. This prevents it from turning brown. About 15-20 minutes is good.
3. Now, finely chop the soaked banana stem. In a bowl, combine it with the moong dal, salt, and turmeric powder. Add a splash of water and let it sit for about 10 minutes, gently pressing occasionally to help release some moisture.
4. Gently squeeze out any excess water from the banana stem mixture, but don’t discard it all! We’ll need a little for cooking.
5. Heat about 1-2 tablespoons of oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and red chilies. Fry for a few seconds, then add the curry leaves.
6. Add the banana stem mixture to the pan and cook, covered, on low heat for about 10-15 minutes, or until the banana stem is tender. If it starts to dry out, add a little of the reserved water.
7. Finally, stir in the grated coconut and cook for another minute. Serve warm!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Texture

You want the banana stem to be tender but still have a slight bite. Overcooking it will make it mushy.

Preventing Discoloration

Soaking the banana stem in curd or lemon juice is crucial to prevent it from turning brown.

Adjusting Spice Levels

Feel free to adjust the number of red chilies to suit your spice preference. You can also add a pinch of chili powder for extra heat.

Variations

This recipe is surprisingly versatile!

Vegan Adaptation

Simply omit the curd when soaking the banana stem. Lemon juice works perfectly as a substitute.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Spicy)

For a milder flavor, use just one red chili or remove the seeds. For a spicier kick, add more chilies or a pinch of cayenne pepper.

Festival Adaptations (Onam, Pongal)

During Onam and Pongal, I sometimes add a small piece of jaggery (gur) to the dish for a touch of sweetness. It adds a lovely festive flavor!

Serving Suggestions

This Banana Stem & Moong Dal is best served warm as a side dish with rice, sambar, and a vegetable curry. It also makes a lovely accompaniment to idli or dosa.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is banana stem and what are its health benefits?

Banana stem is the stalk of the banana plant. It’s packed with fiber, potassium, and vitamin B6. It’s believed to aid digestion and boost immunity.

How do I know when the banana stem is cooked properly?

The banana stem should be tender enough to pierce easily with a fork, but still retain a slight bite.

Can I use pre-cut or frozen banana stem?

Pre-cut banana stem is available in some stores, but the quality can vary. Frozen banana stem can be used, but it may be a bit mushier.

What can I substitute for moong dal in this recipe?

You can try using masoor dal (red lentils) as a substitute, but the cooking time may need to be adjusted.

How can I adjust the sourness of this dish?

If you prefer a more sour flavor, add a little extra lemon juice or curd.

Enjoy this taste of South India! I hope you love it as much as my family does. Let me know how it turns out in the comments below!