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

Last Updated on 2 months by Neha Deshmukh

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

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful South Indian stir-fry featuring the often-overlooked plantain stem. It’s a dish my grandmother used to make, and honestly, it took me a while to appreciate it! But now, I absolutely love the unique texture and subtle sweetness the plantain stem brings. It’s surprisingly easy to make, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This plantain stem and moong dal recipe is a delightful blend of textures and tastes. It’s a little bit earthy, a little bit spicy, and totally comforting. Plus, it’s a fantastic way to incorporate a less common vegetable into your diet. It’s a relatively quick dish, perfect for a weeknight meal, and it’s naturally vegetarian. You’ll be surprised how satisfying this simple stir-fry can be!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 2 cup plantain stem
• 2 tbsp split moong dal (yellow lentils)
• 3 tbsp grated coconut
• 1 pinch turmeric powder (about 1/4 tsp)
• 2 tsp oil
• Salt to taste
• 1 tsp mustard seeds
• 1 pinch asafoetida (hing)
• 1 tsp urad dal (split black lentils)
• 1-2 green chillies, slit lengthwise
• Fresh curry leaves

Ingredient Notes

Let’s talk about a few key ingredients! The plantain stem is the star here. It can be a little tricky to prepare (more on that in the FAQs!), but it’s worth the effort.

The tempering – that’s the mustard seeds, asafoetida, and dals – is so important in South Indian cooking. It’s where a lot of the flavor comes from! Every family has their own little tweaks. Some add a tiny bit of cumin, others a dash of red chilli powder directly into the oil.

And please, don’t skimp on the curry leaves! Fresh curry leaves are essential for that authentic South Indian aroma and flavor. Dried just don’t compare.

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how we’ll make this magic happen:

1. First, prepare the plantain stem. Remove the outer layers until you get to the tender inner portion. Cut it into thin rounds. Now, this is important: soak the sliced plantain stem in diluted buttermilk (about 1 tbsp buttermilk to 2 cups water) for about 10-15 minutes. This prevents it from discoloring and also helps soften it.
2. While the plantain stem is soaking, cook the moong dal separately in about 1 cup of water until it’s soft and easily mashed. Set it aside.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the asafoetida (hing), urad dal, slit green chillies, and curry leaves. Sauté until the urad dal turns golden brown – this usually takes a couple of minutes.
4. Drain the plantain stem and add it to the pan. Add the turmeric powder and salt. Cook, covered, until the plantain stem is tender. This might take about 10-15 minutes. Don’t be afraid to sprinkle in a little water if it starts to stick to the pan.
5. Finally, mix in the cooked moong dal and grated coconut. Stir well to combine everything. Cook for another 2-3 minutes, then remove from heat.

Expert Tips

• Don’t overcook the plantain stem! You want it to be tender, but still have a little bit of bite.
• Adjust the amount of green chillies to your liking.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your asafoetida (hing) doesn’t contain any wheat flour, as some brands do.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chilli powder to the tempering along with the green chillies.
• Regional Variations: My friend’s mom, who’s from Kerala, adds a small piece of tamarind pulp to the cooking liquid for a slightly tangy flavor. In Tamil Nadu, you might find this dish with a touch of jaggery for a hint of sweetness.

Serving Suggestions

This plantain stem and moong dal stir-fry is fantastic served with a simple rice and rasam, or with a side of roti or paratha. It also makes a lovely light lunch on its own. A dollop of yogurt on the side is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What are the health benefits of plantain stem?

A: Plantain stem is a good source of fiber, which aids digestion. It’s also believed to have anti-inflammatory properties and is good for your gut health.

Q: How do I prepare plantain stem if I can’t find pre-cut versions?

A: It takes a little effort! You’ll need to peel away the tough outer layers to get to the tender inner portion. Then, slice it thinly and soak it in buttermilk to prevent discoloration.

Q: Can I use a different type of dal instead of moong dal?

A: While moong dal is traditional, you can experiment with toor dal (split pigeon peas) or masoor dal (red lentils) if you prefer. The cooking time might vary slightly.

Q: What is asafoetida (hing) and where can I find it?

A: Asafoetida, or hing, is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes. You can find it in Indian grocery stores or online. A little goes a long way!

Q: How can I adjust the level of spiciness in this dish?

A: Easily! Reduce the number of green chillies, or remove the seeds before adding them to the tempering. You can also skip the red chilli powder altogether.