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

Sunday, September 9, 2018

Millet/Jola - Moong - Urid Dal Dosa

Preparing healthy breakfast is one of the task for ladies who have adopted some healthy concepts. Thinking of healthy, protein rich and yummy dish that should accommodate each member of the family. I my self think some healthy options and do prepare healthy breakfast for my family. This is such one dish which is very healthy.


I have used millet flour, moong dal, urid dal and a special chutney which is very easy to prepare and healthy to eat it.

Having  Pepper in your diet helps to keep away Alzheimer disease.

This dosa is filled with proteins and less carbohydrates and easy to prepare, healthy to have them and is one of the diabetic friendly Dosa.
Let us see the recipe now :

Things Needed :

Moong dal : 1/4 Cup
Urid dal : 1/2 Cup
Millet flour : 1/2 Cup
Pepper pods : 2 to 4.
Salt : As required
Curd : 2 Tablespoons
Oil : 2 to 3 Tablespoons

Method :

1. Wash and soak moong and urid dal together for 2 hours and grind it with 2 to 4 pepper pods.


2.Use required water to grind and remove the batter to a big bowl.

3. Put little water and mix millet flour and add this batter to moong - urid batter. Add required salt,          2 tablespoons of curd and mix it well.


4. Add little water to the batter and mix it well and the consistency should be normal dosa batter.

5. Keep a pan on the fire and heat. Clean the pan nicely with a kitchen tissue. ( Let the flame be low ).
6. Take a ladle full of dosa batter and spread it on the pan in circle shape.

7. Sprinkle little oil on the top of dosa and cook on medium and low flame for 1 to 2 minutes.
8. Turn dosa on other side and cook for 20 to 30 seconds.

9. Dosa is ready to serve. Serve with your choice of side dish.

10. Repeat the same with remaining dosa batter.

11. You can ferment the batter for 5 to 6 hours and then prepare dosa. It turns crispy and golden colour.

12. We had these Millet /Jola - Moong - Urid Dal Dosa with  chutney pudi chatney and jaggery. .


Note :

Adding curd to batter turns the batter bit soft. You can add little cooking soda. ( Optional, I have not added). Add little water to millet flour and mix it well and then add it to urid - moong dal batter. It helps to mix all the ingredients well. Use of ghee instead of oil is optional. I have used oil.
Sprinkle water on tava each time and clean the tava, it helps to reduce the heat of the pan and you can spread the batter nicely on tava/pan. One should adjust the batter to dosa batter consistency and then make dosa. Do not pour batter on hot tava, it sticks to the ladle and you may not be able to spread the batter into thin dosa. ( Do not put your weight on ladle.
Sprinkle oil on the dosa not on pan. Sprinkle oil on tava will not allow you to spread the dosa easily. It turns thick  and the batter sticks to ladle. Let the flame be low while pouring the dosa batter to tava. And then spread it easily and lightly.
Time : 2 hours + 30 Minutes.
Serves : 2 to 3 

Curd - Chutneypudi Chutney :

Mix 2 to 3 tablespoons of chutney pudi to 2 to 3 tablespoons of curd and mix it well. Season with mustard, curry leaves and ingh. Add this seasoning and little salt to the chutney you prepared and serve.
Time : 5 Minutes.




Friday, August 17, 2018

Jeera - Pepper Huggi /Khara Pongal

Jeera - Pepper Huggi/Khara Pongal is one of the quick, healthy and easy Rice dish. It is one of the favourite dish of many South Indians.


I have used jeera/cumin seeds, green chilly, ingh/asafoetida as spices and moong dal and raw rice.

Let us see some benefits of eating Pepper Pods/Black Pepper in our diet.

Black Pepper is called as Kaali Mirch in hindi, nalla miriyalu - Telugu, Karumilaku - Tamil and Kari menasu in Kannada language. It is known as Kurumuluk in Malayalam.
Black pepper is known as king of spices. Black pepper is traded widely to other parts of the world,  even in ancient times.
Black pepper is used as spices and medicine.It is loaded with antibacterial and anti - inflammatory properties.Pepper helps in improving digestion, relieve cold and cough. It helps to boost metabolism. It helps in treating skin problems and weight loss. It is good for treating asthama, sinus, nasal congestion. Pepper pods helps to reduce memory impairment and cognitive malfunction. It is helps in treating Alzheimer patients and those who suffer from dementia. Very good for other age related problems. Black pepper benefits in easing gastric problems and peptic ulcers, since they are loaded with antioxidant and anti -inflammatory properties. It contain good amount of dietary fiber.
Black pepper is rich in minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and small amount of protein. It has good amount of  vitamins like Vitamin K, Vitamin B6.

No Onion or Garlic is used in this Jeera - Pepper Huggi/Khara Pongal. It is very easy to cook, it is simple, delicious and protein rich food.
Let us see the recipe.

Ingredients :

To Cook :
Raw rice : 1 Cup
Moong Dal : 1/2 Cup
 To Season :
Jeera/cumin seeds : 1/2 Teaspoon
Pepper Pods : 2 to 3
Ingh/ Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8
Ghee : 1 Tablespoon
To dry roast :
Jeera /cumin seeds : 1/ 2 Teaspoon
Pepper pods : 5 to 6
To Add :
Pepper and jeera powder : 1/2 Teaspoon
Grated Coconut : 2 to 3 Tablespoons
Grated Ginger : 1 Teaspoon
Salt : As required
Water : 3 Cups of water.
Ghee : 1 Tablespoon
Cashew Nuts : 1 Tablespoon

Method :

1. Wash and cook raw rice and moong dal in a pressure cooker.


2. Grate coconut and keep it aside. Wash curry leaves and green chilly. Slit green chilly and keep it aside. Wash and remove the outer layer of ginger. ( An inch of ginger). Wash it again and grate it.
3. Keep a pan on the fire and dry roast pepper pods and jeera ( 2 minutes). Dry grind it and keep it aside.

4. Keep a big pan on the fire and heat. Add a tablespoon of ghee and put jeera, pepper pods and fry.
5. Add 3 to 4 pepper pods and 1/2 teaspoon of jeera. Fry them nicely for a few seconds and add green chilly.
6. Fry green chilly for a few seconds and add curry leaves. Add ingh.


7. Put cooked moong dal and rice mixture. Add required salt and ground jeera and pepper powder.
8. Add grated ginger. Mix all the ingredients slowly on very low flame. Let i t be on fire for 2 minutes.
9. Put off the gas. Add grated coconut.

10. Keep a small pan and put ghee. ( 1 tablespoon). Add cashews and fry nicely.
11. Add this fried cashews to ready Khara Pongal.
12. Serve with a cup of curd or coconut chutney with hot Jeera - Pepper Huggi/Khara Pongal.

Note :

Do not over cook rice. Adding more green chilly is optional. Adding more ghee is optional. It adds to the taste. Do not stir more . It might turn very soft.
Time : 30 Minutes
Serves : 4 to 5
Purely Karnataka Dish.

Friday, June 15, 2018

Avalakki Spicy Huggi

Avalakki/Aval/ Poha/Flattened Rice is good for health and easy to digest, quick to prepare. Here is Avalakki Spicy Huggi/Pongal that we can prepare for breakfast/brunch/snack or dinner.


It is very close to kichidi ( mixed with dal), very good for all age group. Kichidi is normally prepared for dinner so that it is very soothing and healthy. This Avalakki Spicy Huggi is bit thick and is loaded with spices and little ghee which helps to be full for a long time and it can be eaten for breakfast/brunch. It is always better to have this Avalakki Spicy Huggi in the mornings, so that it is easy to digest. I have used avalakki, moong dal, green chilly, ginger, pepper and coconut.
Let us see the recipe now.

Things needed :


To Cook :
Thick Avalakki : 2 Cups
Moong dal : 1/2 Cup
To Add :
Green chilly : 2 to 3
Black Pepper pods : 5 to 6
Ginger : 1 Tablespoon (Grated)
Turmeric powder : A pinch
 Salt : As required
Coconut : 1/2 Cup
Lemon : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
To Season :
Ghee : 2 to 3 Tablespoons
Jeera /Cumin seeds : 1 Teaspoon

Curry leaves : 8 to 9 leaves

Method :

1. Wash and drain water from avalakki. Wash and squeeze out lemon extract and keep it aside.
2. Wash and cut green chilly into big pieces, peel off outer layer of ginger and wash it again. Grate it and keep it aside.
3. Take a big bowl, add washed avalakki, cut green chilly,  grated ginger and required salt.
4. Mix all the ingredients with avalakki and keep it aside.

5.Grate coconut and keep it aside. Crush pepper pods and add it to avalakki.
6.Wash moong dal and drain all the water and keep it aside.

7. Keep a big pan and add a tablespoon of ghee. Add jeera/ingh and  2 to 3 pepper pods. ( Whole).
8. Add ingh/Asafoetida and let jeera turn little brown. Fry. nicely.

9. Add washed and drained moong dal and fry for 2 minutes. ( On medium flame).
10. Add a glass of water and cook for 4 to 5 minutes. Be careful it may over flow. ( Better keep a big pan).
11. See that moong dal turns soft. Mix it well. Add washed avalakki,  Grated ginger and crushed pepper.

12. Mix it well and let it cook on low flame for 2 to 3 minutes. Let all the moisture disappear.

13. Mix it again and add grated fresh coconut, Lemon juice. Add remaining ghee. Mix it well again. Add cut coriander leaves.

14. Shift the Ready Avalakki Spicy Huggi to a serving bowl. Serve with your choice of side dish or a cup of curd.

Note :

Dry roasting moong dal helps the dal to evenly. ( Will not be over cooked ). Adding slit green chilly gives nice aroma to Huggi. You can use more/less of green chilly. Use of pepper pods adds aroma to Huggi and it helps the food to digest properly. Adding more less coconut is optional. Adding more/less ghee is optional. Thick avalakki must be used to get good consistency.
Time : 15 Minutes.
Serves : 3 to 4 

Tuesday, June 12, 2018

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.




Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little


 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.
3. Wash and cook moong dal in a pressure cooker.


4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

 8. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.


 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.


Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.