Banana Stem & Moong Dal Recipe – Authentic South Indian Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Banana Stem & Moong Dal Recipe – Authentic South Indian Stir-Fry

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 it always reminds me of cozy family lunches. It’s a little different, a little unexpected, but trust me, it’s absolutely delicious!

Why You’ll Love This Recipe

This isn’t your typical Indian curry. It’s a wonderfully light and healthy stir-fry packed with unique textures and flavors. The slight crunch of the banana stem combined with the soft moong dal and aromatic spices is just divine. Plus, it’s surprisingly easy to make – perfect for a weeknight meal! It’s a fantastic way to introduce yourself to the wonderful world of South Indian cuisine.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 medium banana stem
• 1 medium onion
• 2 tablespoon grated coconut
• 1.5 tablespoon split moong dal (yellow moong dal)
• 0.25 cup buttermilk
• 0.25 teaspoon turmeric powder
• Salt to taste
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves
• 2 green chillies

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Banana Stem: Preparation & Selection

Choosing a banana stem can seem daunting, but it’s easier than you think. Look for a firm, heavy stem with no dark spots. The inner layers should be pale and crisp. You’ll need about 1 medium-sized banana stem for this recipe – roughly 2 cups when chopped.

Moong Dal: Type & Soaking

I prefer using split yellow moong dal (pesara pappu) for this recipe. It cooks quickly and has a lovely mild flavor. Soaking the dal for about 30 minutes helps it cook evenly and become beautifully soft. Don’t skip this step!

Spices: The South Indian Flavor Profile

Mustard seeds and urad dal are the foundation of many South Indian dishes. They create a beautiful, nutty aroma when tempered in oil. Curry leaves add a unique citrusy fragrance that’s simply irresistible.

Oil: Choosing the Right Oil for Tempering

Traditionally, this dish is made with coconut oil, which adds a lovely aroma. However, you can use any neutral-flavored oil like sunflower or vegetable oil if you prefer.

Instructions

Alright, let’s get cooking!

Step-By-Step Instructions

1. First things first, let’s prep that banana stem. Remove the tough outer layers until you reach the pale inner core. Slice it into rounds, then discard the fibrous strands between the layers. Chop the remaining core into small cubes and soak them in buttermilk. This helps remove any bitterness and keeps them nice and crisp.
2. While the banana stem is soaking, give the moong dal a 30-minute soak in water. Then, drain it well.
3. Now for the fun part – the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready!
4. Add the urad dal and curry leaves to the pan. Sauté for a few seconds until the urad dal turns golden brown. Then, toss in the chopped green chillies.
5. Add the chopped onion and sauté for about 3 minutes, until it turns golden and translucent. Now, add the soaked moong dal and continue to sauté for another 3 minutes.
6. Drain the banana stem cubes and add them to the pan along with the turmeric powder. Add about 1 cup of water and salt to taste.
7. Cover the pan and let it cook for 8-10 minutes, or until the banana stem is tender and translucent. You’ll know it’s ready when it’s easily pierced with a fork.
8. Finally, stir in the grated coconut and cook for another minute. Remove from heat and serve hot!

Expert Tips

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

Achieving the Right Texture for Banana Stem

The key to a great banana stem stir-fry is getting the texture just right. You want it to be tender but still have a slight crunch. Don’t overcook it!

Perfecting the Tempering Process

Tempering the spices is crucial for developing the flavor. Be patient and don’t rush it. Keep the heat at medium to prevent the spices from burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

Adjust the number of green chillies to your liking. If you prefer a milder flavor, remove the seeds from the chillies.

Regional Variations

My friend’s mom, who’s from Kerala, adds a pinch of asafoetida (hing) to the tempering for an extra layer of flavor. In Karnataka, they sometimes add a small piece of jaggery for a touch of sweetness. Tamil Nadu versions often include a squeeze of lemon juice at the end.

Serving Suggestions

This Banana Stem & Moong Dal stir-fry is delicious on its own, or you can serve it with:

• Steaming hot rice
• A side of yogurt (raita)
• A simple papadum

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What are the health benefits of banana stem?

Banana stem is incredibly nutritious! It’s rich in fiber, potassium, and vitamin C. It’s also known to aid digestion and promote weight loss.

Can I use pre-soaked moong dal?

Yes, you can! Just make sure it’s not oversoaked and mushy.

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

The banana stem should be tender and translucent, easily pierced with a fork. It shouldn’t be crunchy or hard.

What can I substitute for curry leaves?

If you can’t find curry leaves, you can use a small amount of lemon zest for a similar citrusy flavor. It won’t be quite the same, but it’s a good substitute in a pinch.

Can this dish be made ahead of time?

You can prep the ingredients (chop the banana stem, soak the dal, chop the onion) ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!