Dil Leaves -Tomato baath

Dil Leaves Tomato baath is a rice dish and it is easy to prepare. We can have this dish for breakfast, lunch or dinner. Even we can pack  Dil leaves -tomato baath for lunch box for kids and office goers. Good food for picnics and travel also. (not for long journey).

Lets see some benefits of using dil leaves and tomatoes in our day to day food.
Dil leaves contain no cholesterol and low in calories. It contain many anti-oxidants, vitamins and its dietary fibers. Dil leaves help to control blood cholesterol levels. Dil herb is an excellent source of antioxidant, vitamin C. Dil herb is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. Dil leaves are good for digestion, for bone health, diabetes, Arthritis and immune system. They are also good for diarrhea, dysentery and menstrual disorders.

Tomatoes are a rich source of vitamins A and C and folic acid. They contain beneficial nutrients and antioxidants. Vitamin A present in tomatoes helps to improve the eyesight and prevent night blindness.
Tomatoes help to fight against cancer and reduces the risk of heart disease. It is good for digestion. Consuming tomatoes regularly helps to decrease levels of cholesterol in the blood and reduces the deposition of fats in the blood vessels. Eating tomatoes daily keeps the digestive system healthy and prevent constipation and diarrhoea. It also prevents jaundice and removes toxins from the body.

Here is a recipe of Dil leaves and tomato bath  (Sabbassige soppu + tomatoes Chitranna). 

Things Needed :

Dil Leaves : 1 Bundle
Tomatoes : 2 (Medium size)
Cooked Rice : 2 Cups
Onions : 2 (Small size)
Green Chilly : 2
Ginger : 1/2  Tea spoon
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Oil : 2 to 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Rasam Powder : 2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : Required
Turmeric powder : a pinch

Method : 

1. Cook 2 cups of rice and let it cool .
2. Wash and cut dil leaves, coriander leaves, curry leaves, green chilly, tomatoes and onions.
3. Wash and grate ginger and keep it aside.

4. Keep a pan on the fire. Put oil and heat. Add mustard seeds and urid dal to it.

5. Let it spurt. Add jeera, green chilly and curry leaves fry for 10 seconds.
6. Add cut onions and fry till they turn brown. Add tomatoes and fry till the gravy thickens.

7. Add cut dil leaves, Turmeric powder and  fry till it mixes well.

8. Add salt, garam masala powder and rasam powder. Stir slowly and mix all the ingredients well.

9. Fry dil leaves nicely for 2 to 3 minutes on low flame.
10. Now add cooked rice and mix it well with tomato and dil leaves mixture. Add a spoon of ghee.
11. Shift the ready Dil leaves-Tomato baath to the serving bowl. Add coriander leaves on the top.

12. Serve Dil leaves-Tomato baath with cup of curd. 

Note : 

 Using onions are purely optional. ( You can prepare this baath without adding onions too).Cooked rice should not be too soft. Use little less water than normal use, while cooking rice. Adding a tea spoon of oil also will help the rice grain  to separate nicely. It will not be sticky. You can add any brand of rasam powder. I have used Mayya;s brand of rasam powder and garam masala powder. You can also use fresh home made rasam powder.  Roast 2 table spoons of daniya, 1/4 tea spoon of methi seeds, 1/2 tea spoon of jeera and red chilly. Add a pinch of ingh and curry leaves to it and dry grind once the roasted spice get cool. Using fresh home made rasam powder will add to the taste. You can also add garlic pods while frying .(Using garlic is purely optional). I like it without garlic. You can also add frozen peas. You can also add fresh grated coconut. (Optional).

Time : 40 minutes : (including cooking rice).
Servings : 4 to 5

Moong Dal + Sesame Seeds Laddu

Moong daal and sesame seeds laddu is a sweet dish. We can have them anytime of the day. It is easy to prepare and healthy for all age group.


Now lets see some benefits of using Moong dal and Sesame seeds.
Moong dal is light in weight and suggested during the pregnancy period. It is excellent source of proper nutrition for all age group. It is a great source of dietary fibre, iron and protein. It is low in fat and cholesterol free. It provides a good amount of potassium, calcium, vitamins and B complex.

Sesame seeds contain several notable health benefiting nutrients, minerals, antioxidants and vitamins that are essential for our health. They are excellent source of copper and good source of manganese. They also contain calcium, magnesium, iron, vitamin B1 zinc. Sesame helps to reduce the bad cholesterol and increases the good cholesterol in blood.

Here is a recipe of Moong dal + Sesame Seeds Laddu and you can munch them any time of the day.

Things Needed :

Moong dal : 2 Cups
Sesame seeds : 2 to 3 Table spoons
Jaggery : 1/2 cup
Cardamom pods : 3 to 4
Coconut : 1 Cup
Cashew nuts: 1/4 cup small pieces
Water : 1/4 Cup
Ghee : 1 to 2 Table spoons
Methi seeds : 1 Tea spoon

Method :

1. Dry roast Moong dal till the raw smell disappear. ( about 5 minutes) on the low flame allow it to cool.

2. Dry roast Sesame seeds and methi seeds separately till they turn brown on low flame and allow it to cool.
3. Dry grind roasted moong dal, methi seeds and sesame seeds along with cardamom pods.

4. Grate coconut and roast it slightly on low flame. (Let the moisture disappear from coconut).
5. Keep a big pan on the fire and put water and jaggery. Let jaggery melt.

6. When the jaggery melts it starts to bubble. leave it for 1 to 2 minutes and check the syrup for string consistency.

7. Add dry ground dal , sesame mixture and coconut and mix it well. Put off the gas and add ghee and cashew pieces.

8. Now prepare a ball size laddu . Take a handful of laddu mixture and bring it to laddu size by pressing the palm and fingers. Try to give a round shape.

Serve Moong dal + Sesame Laddus any time of the day.

Notes:

You must roast moong dal and sesame seeds nicely till the raw smell disappear. Using more ghee is an optional. You can also fry cashew nuts in ghee. You can use other dry fruits too. It adds to the taste. You can also use dry coconut (copra) instead of fresh coconut. Laddus stay longer duration if you use dry coconut. Just warm dry coconut and use it. Using methi
Time : 15 minutes
20 laddus can be prepared.