Showing posts with label Moong Dal. Show all posts
Showing posts with label Moong Dal. Show all posts

Wednesday, January 23, 2019

Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.


It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.


2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.



7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.




9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.
Serves : 4 to 5.

Sunday, January 20, 2019

Traditional Huggi - Udupi Style

Huggi is a traditional dish prepared during Dhanurmasa / From December 14 to January 14. This is mid winter season in India. The food we intake is based on Indian culture and is connected with healthy food habits.

Huggi /Pongal is traditionally prepared using raw rice, moong dal and jaggery. Eating rice and moong dal helps to digest the food easily. Rice is full of fiber and moong dal is loaded with proteins. And jaggery helps in taking care of digestion, acidity gas and other things. In olden days people used the food according to the seasons. Seasonal food help us stay healthy because they do loaded with vitamins and minerals. More over it takes care of our body with its nutritional values.
Udupi style of Huggi is not that sweet or loaded with ghee. Raw rice and moong dal is cooked separately or together, then added little ghee and little jaggery. Cardamom, nutmug and clove is powdered and added to huggi. It helps the food we eat, to digest well.
Let us see the recipe Now :
Sweet Huggi is normally prepared with rice and moong dal. Once upon a time Udupi region people used to grow the paddy a lot. So rice must have become the main grain. Rice is digested easily and the hot weather helps us to stay fit.
Huggi is normally eaten with Huli Gojju ./ Tamarind - Jaggery mixture.

Things Needed :

Raw Rice : ( Any good quality rice ) : 1 Cup
Moong dal : 1/2 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : A little
Cardamom : 4 to 5
Cloves : 2
Nut Meg : Jaikai : A little

Method :

1. Wash and cook raw rice and moong dal together or separately. Let it cool. Grate coconut and keep it aside.

2. Keep a pan on the fire and put jaggery. Melt it with little water. Once it is boiling and completely melted sieve it and keep the clean jaggery aside. Powder cloves, cardamom pods and nut meg.


3. Keep another pan on the fire and put moong dal and rice together to the pan. Add a pinch of salt and cleaned jaggery. Mix it well and let it cook nicely for 3 to 4 minutes.


4. Add a tablespoon of ghee and powdered spice mixture. ( cardamom pods, cloves and nut meg).
5. Stir slowly and mix all the ingredients nicely. Add grated coconut on the top.


6. Shift ready Traditional Huggi to a serving dish. Add little more coconut on the top.
 7. Serve with Huli Gojju  /Tamarind - jaggery mixture .

Note :

Adding cashews and raisins is optional. I have not added.Adding more ghee is optional. I have added ghee just before serving. No need to add more jaggery. Traditional Huggi does contain less sweet.
Time 30 Minutes.
Serves : 4 to 5.

Sunday, December 2, 2018

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal. 


Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal. 
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 
Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup 
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.


7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 


8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.


 Shift the ready pongal to a serving dish.


9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.



Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 
The measurement is like 
1 Cup of Prosso Millet :
1/2 Cup of Moong dal. 
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.

Thursday, November 29, 2018

Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.


South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.
4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.


8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.

Sunday, November 4, 2018

Ash Gourd - Moong Dal Bolu Huli /Curry

Ash Gourd - Moong dal Curry /Bolu Huli is one of the traditional dish from Udupi / Karnataka. I have added  tomatoes and fried moong dal. It is easy to prepare and easy to digest. One more healthy curry that you surely enjoy with all the main dishes.


Ash Gourd is filled with nutritious, vitamins and medicinal values. We do use each part of this vegetable, like the outer layer is used for preparing chutney. The vegetable is used for curry and other dishes. The inner part/pulp is used for curd curry and the seeds are dried and dry roasted and eaten.
Here I have prepared " Bolu Huli " which means curry that does not have coconut init. So the curries which are prepared with out using the coconut is called " Bolu ". ( ಬೋಳು).
Let us see some benefits of eating Ash Gourd /ಬೂದು ಕುಂಬಳಕಾಯಿ .
Ash gourd is also known as kumbalakayi. booda kumbalakayi in Kannada. The pumpkin is known as sihi kumbala.
Ash gourd is good for diabetic people. It is also good for loosing extra weight. Ash gourd juice helps to treat acidity and peptic ulcer. Ash gourd is good for people who suffer from constipation.
Ash Gourd is rich in fiber and contain Vitamin C and minerals like phosphorus, iron and calcium.
 Let us see the recipe Now :
No Onion or No Garlic is used in this Ash Gourd - Moong Dal Bolu Huli /Curry.

Ingredients :

Ash Gourd : 1 Big bowl. (250 Grams).
Moong Dal : 1 Small cup. /2 to 3 Tablespoons
Green chilly : 3 to 4
Tomatoes : 2 ( Medium sized )
Ginger : An inch
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons
Lemon : 1/2 lemon juice  /1 Teaspoon
For seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch ( A little )

Method : 

1. Wash Ash gourd nicely and remove its outer hard layer. Remove the pulp and seeds.
2. Cut the vegetable into small pieces. Keep it aside.

3. Wash tomatoes, curry leaves, coriander leaves, green chilly and keep it aside.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Cut tomatoes, slit green chilly and cut coriander leaves. Wash and cut lemon in to halves. Squeeze out the extract from half lemon.
6. Keep a pan on the fire and heat. Put oil and mustard seeds. Put urid dal.
7. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Add grated gu
8. Wash and remove the water from moong dal and add it to mustard seeds seasoning.


9. Fry nicely for 1 to 2 minutes. Add cut ash gourd pieces, tomatoes and put some water.

10. Pressure cook for 2 to 3 minutes. Let it cool.

11. Put cooked ash gourd - moong mixture. Add salt, turmeric powder and mix it. Add required water and let it boil for 3 to 4 minutes.. Add lemon extract.

12. Shift Ash gourd - moong dal bolu huli /curry to serving bowl. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker is optional. You can cook it separately. Prepare the seasoning and add cooked ingredients and them mix it. Adding any other spices is optional. Adding more chilly is optional. Adding a tablespoon ghee to curry is optional. It adds to the taste.
Time 30 Minutes.
Serves : 3 to 4.