Whole Moong (Black Moong) Kachori

Kachori is a famous snack from Rajastan and other part of North India. It is as famous as Samosas everywhere.  It is loaded with dals/legumes and herbs.
I have tried this Kachori with Wheat flour,  Whole Moong (black moong) and some spices from the kitchen shelf.

Black whole moong is one variety of moong that is grown especially in our Southern part of Karnataka. It is said that this black moong  helps to cool the body and keeps you healthy.
Normally we prepare " Moong Oggarane" (Usali/Kannada). Moong Oggarane means seasoning the boiled moong with mustard seeds, red chilly and then add jaggery, salt and coconut to it. The moong which is seasoned is nice to have as snack. It is also called as "Sundal" in Tamil.
We had this seasoned whole moong just like dry curry as side dish for lunch. I have added very little jaggery so the sweetness did not dominate the curry.
I have used the same " Whole black Moong" for the Kachori for filling and used roasted wheat flour for the outer layer. One has to deep fry with low flame to get the crisp in the Kachori.
I have used black whole moong, coconut and seasoned with mustard seeds, urid dal, red chilly and curry leaves.
You can use Whole Moong instead of black moong.
No Onions or No Garlic is used in this Kachori.

Things Needed :

Seasoned Black whole moong/Green Moong/  : 1 Cup
Wheat flour : 2 Cups
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Oil : One cup (To fry).

Method :

1. Dry roast wheat flour for 2 to 3 minutes on low flame and let it cool.
2. Take a big bowl and add roasted wheat flour, jeera and chilly powder. Add ghee and salt. Mix it nicely.
3. Add required water and make thick chapati dough. Divide the dough into small portion.

4. Smash the seasoned whole moong and keep it ready for using.

5. Take a small portion of the dough and prepare small chapati.
6. Place a tablespoon of the whole moong in the middle of the chapati and bring all the sided together.

7. Fold the edges together nicely and just flatten it slightly.

8. Keep a small frying pan on the fire and heat. Once the oil is hot drop the ready kachori in hot oil.
9. Fry on both sides of the kachori. (Let the flame be low and medium).

10. Remove from oil and put it on a kitchen tissue.

11. Repeat the same with remaining dough and moong stuffing.

12. Serve Hot Kachoris with any chutney/ketchup/Sour and Sweet chutney.

Note :

You can add little garam masala to the whole moong and mix it well. It adds to the taste. You can use  Maida/All purpose flour instead of wheat flour. (Wheat flour is healthier). Roasting wheat helps the kachori to be crispy. .
Time : 30 Minutes. (If cooked whole moong is ready). 
Serves : 4 to 5 

You can also serve Seasoned Moong/Usli/Sundal as Snack. 

Preparation of Usli/Sundal/ Moong Seasoning :
Soak a cup of whole moong for 4 to 5 hours and then cook for 4 to 5 minutes (In pressure cooker)
Let it cool. Season this cooked and cooled moong with mustard seeds, urid dal, red chilly, ingh and curry leaves. Add coconut and coriander leaves and them mix it well.
Your Stuffing will be ready

Rajamudi Rice Bisibele Baat

Rajmudi Rice/Red Rice (Raw) bisibele baat is a wonderful yummy dish, which contain rice, dal, vegetables and spices.
Rajmudi Rice is considered as one of the healthy rice and previously used only by Mysore Kings.
I bought this Rajamudi  rice from Savayava Sante which is held in the first week of every month at Rastrothana building in Chamarajapet,  namma Bengaluru.

Let us know about Rajmudi Rice.
Rajamudi rice is a variety of red rice which is mostly grown in Mysore and Hassan districts of Karnataka. This rice was exclusively grown for Wodeyars, the Maharajas of Mysore.This rice is one of the good variety of rice and rich source of dietary fiber, anti oxidants and iron.
Let us see the recipe now :
I have used Rajamudi Rice, toor dal and vegetables with some freshly roasted spices which are always available in the kitchen.
Rajamudi Rice is bit hard and it takes more time while cooking. It is better to cook in the pressure cooker.
No Onion or No Garlic is used in this recipe, you can have them for breakfast, lunch, dinner. It also can be prepared for one dish party, ladies kitty party and outings.

Things Needed :

To Cook :

Rajamudi Rice :  1 to 1 1/2 Cup (One and Half Cup).
Toor/Moong dal : 1/2 Cup
Carrot : 1
Beans : 6 to 8
Chapparada Avarekai/Flat beans/Papdi : One handful (8 to 10 )
Peas : 1/2 Cup

Spices to Roast/Fry

Methi/fenugrik seeds : 1/4 Teaspoon
Cloves : 3 to 4
Cinnamon piece : A small piece
Cardamom : 1
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoon
Channa dal : 1 Teaspoon
Coriander seeds : 2 Tablespoons
Red chilly : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 1 Handful

For Seasoning :

Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Cashew Nuts : 1 Tablespoon (Pieces)
Curry leaves : 6 to 8
Ingh/Asafoetida :  A pinch

 To Grind :

Coconut : 2 Tablespoons .(Used dry coconut)
Roasted spices

To Add : 

Tamarind Pulp : 1 Tablespoon
Ground spice mixture.
Salt : As required
Mustard -Cashew Seasoning.
Ghee : 2 Tablespoons

Method :

1.Wash and cut all the vegetables. Wash fresh beans and cook all the vegetables till they turn soft.

2. Wash and cook Rajamudi rice and toor dal separately. Let it cool.
3. Grate /Cut coconut into small pieces. Soak tamarind ( a small marble size) in hot water and squeeze out the pulp.
4. Keep a pan on the fire and heat. Put a teaspoon of oil. Add 1/4 of methi seeds. Fry till it turns slightly brown.
5. Add cloves, cinnamon and cardamom. Fry them for 10 seconds.
6. Add urid dal and chann dal. Fry them till they turn golden brown. (On low flame).

7. Add coriander seeds and red chilly. Fry them nicely and put off the fire.
8. Add jeera, curry leaves, ingh and cut coconut pieces. Mix it well and let it cool.

9. Grind this fried spice with coconut and tamarind pulp. Use required water and grind.

10. Keep a big pan on the fire and heat. Put cooked dal and Rajamudi Rice.
11. Add cooked vegetables and mix it well. Let it boil for a minute. Add salt and a pinch of turmeric powder.

12. Add ground coconut -spice mixture and mix it nicely. (slowly). Let it boil for 2 to 3 minutes.

13. Keep a small pan and prepare seasoning with oil, mustard seeds, cashews and curry leaves.
14. Add this seasoning to the cooking bisibele baat. Put the ready Rajamudi Rice Bisibele baat to a serving dish. Add 2 tablespoons of ghee and mix it well.

15. Serve with any type of pachadi/chips/papad/boondi or Sev.

Note :

Rajamudi Rice should be cooked well. Use of moong dal instead of toor dal is optional. Use of ready bisibele powder instead of fresh spice powder is optional. (Fresh spice powder taste better). Use of vegetables are optional. Adding more red chilly is optional. (for more spicy taste). You can use only the spice powder if you are not in favour of coconut. Dry roast/fry the spices as said and leave it for cooling. Dry grind all the fried ingredients and add it to the boiling rice and dal content. Add tamarind pulp. Cook together for 3 to 4 minutes.(Optional).
Time : 30 Minutes
Serves : 4 to 5.