Raw Banana & Moong Dal Recipe – South Indian Style with Carrot Raita

Last Updated on 2 months by Neha Deshmukh

Raw Banana & Moong Dal Recipe – South Indian Style with Carrot Raita

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Raw Banana & Moong Dal, served with a refreshing Carrot Raita. This dish is a beautiful blend of textures and tastes, and it always reminds me of the simple, wholesome meals my grandmother used to make. It’s a little bit different, a little bit special, and I think you’re going to love it.

Why You’ll Love This Recipe

This isn’t your average banana dish! The combination of slightly tangy raw banana and protein-packed moong dal is surprisingly delicious. The South Indian spices, especially the sambar powder, really elevate the flavors. And the cool, crunchy carrot raita? It’s the perfect counterpoint to the warm, spiced dal. It’s a complete meal that’s both satisfying and healthy.

Ingredients

Here’s what you’ll need to make this Raw Banana & Moong Dal with Carrot Raita:

• 1 Raw banana
• 1 tbsp Moong dal (approx. 75g)
• 1 tsp Sambar powder
• 1 small piece Tamarind
• 3 tbsp Grated coconut
• 2 pinches Asafetida/hing
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• ½ tsp Finely chopped ginger
• 1 tbsp Coconut oil
• 1 Carrot
• ½ cup Curd (approx. 120ml)
• 1 Green chilli
• 1 tsp Cooking oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Sambar Powder: This is key to the South Indian flavor. You can find it at most Indian grocery stores, or online. Different brands have different spice levels, so feel free to adjust to your preference.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a lovely aroma and flavor that really complements the other ingredients.
• Carrot Raita: This is where things get interesting! Carrot raita isn’t super common, but trust me, it works. The sweetness of the carrot balances the spices beautifully. It’s a little twist that makes this dish uniquely South Indian. Plus, it’s a great way to sneak in some extra veggies!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the raw banana. Slice it and immediately immerse the slices in water. This prevents them from turning brown – a little kitchen trick I always use!
2. Now, in a pot, combine the moong dal, raw banana, sambar powder, tamarind, and enough water to cover everything. Bring it to a boil, then reduce the heat and simmer until the dal and banana are tender. This usually takes about 30-40 minutes.
3. Once everything is cooked, drain any excess water. You want a nice, slightly thick consistency.
4. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal, ginger, and curry leaves. Sauté for a minute or two until the urad dal turns golden brown.
5. Pour this lovely tempering over the cooked banana mixture. Gently sauté for about 5 minutes, allowing the flavors to meld together.
6. Stir in the grated coconut and sauté for another 2 minutes. Set this aside – our main course is ready!
7. Now, let’s make the raita. Grate the carrot and mix it with the chopped green chilli and a pinch of salt.
8. In a separate bowl, whisk the curd until smooth. Add the carrot mixture and blend well.
9. Finally, temper a teaspoon of cooking oil with a pinch of mustard seeds, urad dal, and curry leaves. Add this to the raita and give it a good stir.

Expert Tips

• Don’t overcook the banana! You want it to hold its shape.
• Adjust the amount of green chilli in the raita to your spice preference.
• A squeeze of lemon juice in the raita brightens up the flavors.

Variations

• Vegan Adaptation: Swap the curd in the raita for a plant-based yogurt – coconut yogurt works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like things a little spicier, add an extra pinch of sambar powder or use a hotter green chilli in the raita.
• Festival Adaptations: This is a wonderful, comforting meal for festivals like Onam or Pongal. It’s simple enough to make alongside other festive dishes. My family loves having this during Onam!

Serving Suggestions

Serve the Raw Banana & Moong Dal warm, alongside the cool and refreshing Carrot Raita. A side of papadums or a simple rice dish would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 2 days. Reheat the dal gently on the stovetop or in the microwave. The raita is best enjoyed fresh, but can also be stored for a day.

FAQs

1. Can I use a different type of dal instead of moong dal?

You can, but moong dal has a lovely, delicate flavor that works really well in this recipe. If you’re looking for a substitute, toor dal (split pigeon peas) would be the closest.

2. What is the best way to prevent the raw banana from turning brown?

Immersing the sliced banana in water is the easiest and most effective way to prevent discoloration. A little lemon juice in the water also helps!

3. Can I make the carrot raita ahead of time?

You can, but the carrot might lose some of its crunch. It’s best to make it a few hours before serving, or even on the day.

4. What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder form.

5. Is sambar powder spicy? Can I adjust the amount?

Sambar powder can vary in spice level depending on the brand. Start with 1 teaspoon and add more to taste. Don’t be afraid to experiment!