Moong Daal Laddu

Moong Daal is a healthy pulse and  full of protein. Laddus are sweet dish and its healthy too. You can munch them any time of the day. Moong dal laddus are easy to prepare and you can munch them at any time of the day. This is one of the traditional dish and prepared during Gokulastami.

Moong dal said to be the best dal one should eat especially the vegetarians. It is rich in minerals and vitamins. Though it contain carbohydrates, it helps to boost energy. It is good for people who wants to reduce their weight.
Moong dal laddu is an easy sweet dish and anybody can prepare this laddu. (Thats saying easy to prepare).

Things Needed :

Moong daal: 1 cup.
Coconut : 1 cup.
Jaggery : 3/4 cup.
Cardamom: 4 to 6 .
Cashew Nuts:  1 Table spoons.
Ghee : 2 Table spoons.
Sesame seeds : 3 to 4 Tablespoons
Water : 1/4 cup

Method : 

1. Roast Sesame seeds till they pop. Keep it aside.
2. Roast Moong dal nicely till the raw smell disappear.
3. Grate coconut and keep it aside.
4. Fry cashew nuts with a spoon of ghee.
4. Dry grind sesame seeds and roasted moong dal. Dry grind coconut and cardamom.
Remove from the mixi jar and keep it in a plate.
5. Keep a pan on the fire. Put jaggery and water. Let it completely melt in water. Now drain the jaggery with a siever and use clean jaggery content.
6. Keep a pan on the fire and put jaggery content in it. Let it get string consistency.
7. Add dry ground ingredients one by one and mix it well. Add fried cashew nuts.
8. Once it is mixed well put off the fire and put the ingredients  to a bowl.
9 Add ghee and mix it well. Take a handful of the ingredients and prepare laddu.
10. Laddus should be prepared when the mixture is hot.
11. If you are not able to prepare laddu , sprinkle little hot milk or some more ghee. It becomes easy to prepare laddu.
12. Keep it in a airtight glass or box and use whenever you want it.

Note : 

Fry the ingredients on low flame. If it does not fry nicely the laddu does not taste good. Use of more ghee adds to the taste. But it is not that good to eat that much ghee at a  time.
Use of sugar instead of jaggey is optional.  Use of jaggery is healthy.
Time : 15 minutess
Serves : 20 Small laddus can be prepared.

Harawe Soppina Huli ( Spinach Curry).

Harave Soppu/Amaranth leaves is one of the healthy leaves and you get fresh leaves around the year. It grows well and full of vitamins and minerals during rainy season since it gets proper weather to grow naturally. We can prepare Sambar, (plain, or with coconut ), dry curry, or curry with curd and so many varieties. Here is the Recipe that  contain moong  daal and its easy to prepare and you can have this curry with hot rice or chapatis or pooris too.

This is one of my old post and I am trying refresh the post.
Let us see the recipe Now:
NO onion OR No garlic added here. We normally cook our curries without onions and without garlic. It is one of the traditional food of our Udupi. 

Things Needed:

Harave Soppu ( Spinach leaves) : 1 Big bundle ( Green or Red).
Green chilly : 3 to 4
Tamarind Pulp: 2 to 3 Table spoon.
Salt : to taste.
Jaggery :2 Tablespoon.
Moong Daal : 1/4 Cup.
Oil : 1 Tea spoon.
Mustard seeds : 1/2 Teaspoon
Urd Daal : 1/2 Teaspoon.
Curry leaves: 6 to 8
Sambaar Powder: 2 Teaspoons.
Turmeric powder : a pinch.

Method :

1. Wash and cook moong daal in pressure cooker for 4 to 5 minutes.
2. Wash and cut  Harve soppu into small pieces.
3. Soak small ball size of tamarind in hot water and squeeze out the pulp and keep it aside.
4. Wash and cut green chilly ( Just slit the chilly )
5. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard splutter.
6. Add Ingh and curry leaves and mix it well. Add cut harivesoppu and fry for 2 minutes.
7. Add water and turmeric powder. Let it cook for 5 minutes and leaves get soft.
8. Add tamarind pulp and jaggery. Add slit green chilly.
9. Add cooked moong dal and mix it well. Cook nicely for 2 to 3 minutes.
10. Add sambar powder and mix it well. Let it cook for another 2 minutes.

11. Shift the ready Harawe Soppina Huli to a serving dish.

12. Add a teaspoon of fresh butter before serving Hot Harawe Soppina Huli. ( Optional).

Note : 

See that leaves are cooked till soft. Adding onions and garlic is optional. Some opt to add garlic seasoning to any leafy curry. ( Optional). Adding any brand of Sambar Powder is optional. I have added Mayya's Sambar Powder. Adding more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3.

Moong Dal - Lemon Rasam.

Lemon Rasam is spicy liquid gravy. It taste savoury aromatic and yummy. 

Lemon Rasam is done normally when you have some problem with digestion or when do not feel hungry because of fever.

Lemon Rasam can be served as soup or you can have them with plain rice. This Lemon Rasam is very easy to prepare, healthy to have and simple ingredients to use.When you are really tired, a glass of rasam refreshes you and provides and boost energy. I have added moong dal because moong dal helps the rasam to be bit thick and it provides and boost energy.
Let us see some benefits of having " Lemon " in our diet.
Lemon helps in treating fever, obesity, respiratory disorders, cholera and high blood pressure. It also helps to treat indigestion and constipation problems.  Lemon helps in strengthening our immune system, cleanse our stomach and it is a good blood purifier. Lemon contains potassium and it helps to control blood pressure, dizziness and nausea and provides calms down both mind and body. It also helps to reduce mental stress and depression. Lemon has natural antiseptic properties and good skin care qualities. It cure skin related problems. It helps to reduce the pain of sunburns and remove the wrinkles and black heads. It has a rice source of many vitamins and minerals like, Vitamin C, Vitamin B6, Vitamin A, Vitamin E, folate and minerals like calcium, copper, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe now:

Things Needed :

To Cook :
Moong Dal : 2 Tablespoons
To Add : 
Lemons : 1
Green Chiily :3 to 4
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Salt : As Required
Roasted spice powder :
Water : 2 to cups
Jaggery : 1 Teaspoon (Optional)
To Season :
Ghee : 1 Teaspoon
Mustard seeds : 1/3 Teaspoon
Jeera: 1 Teaspoon
Ingh ( Asfoetida ). A pinch.
Curry leaves : 8 to 10 Leaves.
To Dry roast :
Pepper : 6 to 8 pods
Jeera /Cumin seeds : 1 Teaspoon
Ingh/Asafoetida : A little

Method :

1. Wash and cook moong dal till soft.

2. Keep a pan on the fire and add a spoon of ghee
3. Add mustard seeds and jeera. Let it splutter
4. Add curry leaves and ingh. Add cooked dal and water.
5. Add salt and turmeric powder.

6. Let it boil nicely.
7. Dry roast 1/2 Teaspoon of jeera and pepper pods. ( 5 to 6 ) and dry grind once it is cooled.

8. Add jaggery and powdered spice mixture. Mix it well and let it boil for 2 to 3 minutes.

9. Put off the fire and add lemon extract. ( 1 full lemon juice).

10. Shift the lemon rasam to a serving dish and add coriander leaves and serve.

Note :

Boil Moong dal nicely. So it can be smashed well. Adding more chilly is optional. Adding tamarind instead of Lemon is optional. Adding a little bit jaggery is optional. (1 Tablespoon). This Lemon Rasam can be served as soup too.
Time : 20 Minutes.
Serves : 2 to 3.

Sorekai Pappu ( Dall with Sorekai )

Sorekai/Bottle gourd/Doodi is one of the healthiest vegetable and it is loaded with many nutrious minerals and vitamins. Pappu is nothing but the dal cooked with vegetables. Vegetables like bottle gourd, edible leaves, mooli, brinjals, beans and carrots can be added with dals and cooked with some simple spices. Pappu is known name for dal in Telugu Language. (Andra Pradesh in Indian). Pappu goes well with almost all the main dishes and it is one of the healthy, easy and quick dish anyone can prepare.

Lets see the recipe now. I have used Moong dal here. No onion or no garlic is added to this dish.

Ingredients:

Toor Daal or Moong Daal : 1/2 cup.

Sorekai/Bottle Gourd    : 2 cups .( Cut according to your wish).

Green chillies : 4 to 6
Corianer Leaves : 3 to 4 sticks.

Curry leaves : 6 to 8 leaves.

Oil or Ghee : 1 Table spoon .

Mustard Seeds : 1/2 Tea spoon.

Urd Daal : 1/4 Tea spoon.

Jeera : 1/4 Tea spoon.

Ingh ( Asafatodia ) : a pinch .

Ginger : small piece

Salt : To taste .

Water : According to the requirement.

Turmeric : a pinch
Lemon Extract : 1 Teaspoon (1/2 Lemon)

Method :

1. Wash Moong dal and add a cup of water. Pressure cook for 6 to 8 minutes. Let it cool.
2. Wash bottle gourd, remove the outer layer and cut it into small pieces.

3. Wash green chilly, ginger and coriander leaves.
4. Remove the outer layer of ginger and wash again. Grate it. Cut coriander leaves.
5. Cook cut bottle gourd pieces with little water till they turn soft.

6. Now keep a pan on the fire and heat. Add mustard seeds, urid dal. Let mustard splutter. Add jeera.
7. Add ingh and curry leaves. Add cut green chilly and fry for a while.
8. Add cooked bottle gourd pieces and cooked moong dal.

9. Add turmeric powder, salt and mix it well. Add required water and mix it well.

10. Let it boil nicely for 4 to 5 minutes.
11.Shift the ready dal to a serving bowl and add lemon extract. Mix it well.
12. Serve with the main dish you have prepared.

Note :

 Adding onions and garlic is optional. Adding ghee is optional. Ghee adds to the aroma and taste. You can add more chilly . (Optional).
Time : 30 Minutes
Serves : 3 to 4

Bottle gourd Kichidi :

Add a cup of cooked rice and little salt. Mix it well . Let it cook nicely for 3 to 4 minutes.
Bottle Gourd Kichdi is ready to Eat. Serve with Papad and pickle.

Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).

2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.

Wash and cut green chilly (1) and keep it aside.

Wash and cut coriander leaves, curry leaves.

Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.

Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 

Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.

Time : 5 Minutes 

Serves : 2 to 3

Wheat Flour Papdi( crispy ) Chat

Papadi is a fried fritter normally prepared using Maida. Chats are every one's favourite.
Papadi is used for preparing chats of many kind. Like Dahi papadi chat, Papdi chat and Sev papdi Papadi is used for preparing chats of many kind. Like Dahi papadi chat, Papdi chat and Sev papdi chat..etc.

Papadi chat with Sweet and Spicy Chutney (Without Curd )

                         
You can have them with  Thick Curd on the top  with Sweet and Spicy Chutney.

I love chats with simple with mild spices. Most of the time I do prepare papdis at home and enjoy eating.  Preparing chats at home has many advantages like, You can be just sure what you are eating and that is more important to me. Another one is you can eat as many papdis. You can choose your own spreadings.
I have used wheat flour, moong dal and some spices. It has turned out crispy and exactly what I wanted.

Ingredients:

Papdis :
Wheat Flour : 1 cup
Moong Daal: 2 Table spoon
Chilly Powder: 1 Tea spoon
Asafotodia: a pinch
OIl: 1 cup ( to fry Papdis )
Chat Mixture :
Onion: 1
Coriander leaves: 4 to 6 sticks
Carrots : 1
Boiled Groundnuts : 2 Tablespoons
Fried GroundNuts : 2 Tablespoons
Dahi/Curd/Yogurt : 1/2 Cup
Chat Masala : a pinch

Method:

1. Papadi : 
1. Soak Moong Daal for ten mintues.
2.Put wheat flour in a big bowl and add salt.chilly powder, Jeera/cumin seeds, ingh and mix it well.
3. Wash soaked moong dal and remove all the water from moong dal. Add moong dal to the flour.
4. Mix it well and add a teaspoon of ghee. Mix again nicely. Add required water and prepare dough.

5. Kneed the dough nicely and divide the dough into small portion.
6. Take a small portion and give a ball shape. Dip in wheat flour and roll that into small poori shape.

7. Prepare some small papads and arrange them in a plate.
8. Keep a  pan on the fire and heat. Put oil and let it get heat. Fry papadis on low flame till they turn crispy on both sides. (Do not burn them as black).

9. Remove fried papdis from oil and put it on a kitchen tissue.
10. Repeat the same with remaining dough.
11. Keep fried papdis in a big bowl.

Note : Fry them on low flame so that it turns crispy. Adding more chilly powder is optional. Normally papdis have only salty taste. (Plain). You can not keep them for long. It turns saggy and soft.
Toppings : 
1. Wash and cut onions into thin. Cook groundnuts and remove the shell and keep it aside.
2. Keep a pan on the fire and dry roast or fry groundnuts with very little oil. Keep it aside.
3. Grate carrots and put it in a big bowl. Add cooked ground nuts, cut oinions.
4. Wash and cut coriander leaves into thin. Mix carrots and other ingredients nicely.
5. Add salt and chat masala to the carrots, onions, coriander leaves and boiled ground nuts.
6. Mix it well and keep the toppings ready.

Sweet and spicy chutney.
Wash and grind mint/pudina, coriander leaves, jeera/sonf 1 tablespoon of jaggery and little tamarind together with salt. Use very little water to grind it. Remove from the mixi jar and put it in a bowl.
Servigng :
1. Arrange the papdis in a plate and put some carrot - onion mixture on the top.
2. Add littel sweet and spicy chutney. Top up with roasted or fried groundnuts.
3. Papdi Chat is ready to serve.

4. You can add little dahi on the top serve Dahi/Curd papdi chat.

Note :
Adding more /less chat mixture is optional. Adding more spice to the chat mixture is optional.
Adding boiled potatoes on the top of papdis is optional. ( I did not use potatoes).
All together : 1 Hour
Serves : 3 to 4 .