Sprouted Moong Juice / Panaka

Whole Moong /Green gram is filled with proteins. I have prepared juice, using this sprouted moong.
Whole Moong juice or  panaka is one of the traditional panak / juice of South Canara.

The sun shines and the heat waves reaches up to 50 degree during summer. To keep ourselves cool people of South Canara do make use of natural things and keep them selves cool, happy and fit.
This particular panaka/juice, used to be prepared my doddamma where I grown up. She used to prepare varieties of panaka and we do enjoy drinking it.

Let us see some benefits of Sprouted Green Gram :

Whole Moong sprouts are low in calories and they are rich in fiber. They are full of B Vitamin, Vitamin C, Vitamin A, B2, B5 and Vitamin K. They are rich in minerals like folic acid, zinc,copper, magnesium and protein. They are rich in antioxidants and excellent source of vitamins and minerals. They helps us to get good immune system. They are easy to digest. They are good for weight loss and  good remedy for hair loss. They are good for acidity problems.

Let us see the recipe now :

Ingredients :

Sprouted Moong : 4 to 5 Tablespoons
Jaggery : 2 Tablespoons
Dry Ginger Powder : 1/4 Teaspoon
Salt : A pinch
Water : 2 Glasses

Method :

1. Put Moong Sprout to mixi jar. Add 1/2 Cup of water and grind. Grind into thin paste consistency.

2. Remove it from mixi jar to a big bowl.

3. Add jaggery, a pinch of salt and required water. Mix all the ingredients nicely.

4.  Add dry ginger powder and mix it well.  You can grind it a bit to get froth ( ನೊರೆ ).

5. Shift it to glasses and serve. Adding ice cubes or use of cold water to prepare the panaka is optional.

Note :

Add more sprouts to get thick consistency. Adding salt and pepper to panaka is optional. Adding sugar instead of jaggery is optional. Remember jaggery is the healthy option. Jaggery helps to keep our body cool and energetic.

Diabetic patients needs to reduce the jaggery amount while you prepare this PANAKA.

Time : 10 Minutes.
Serves : 2 to 3.

Brinjal & Chayote Squash Sambar

Brinjal / Egg plant /badane kai / Kattari kai is loved by most of the people in South India .
Here I have used Chayote Squash and Brinjal ( special brinjal from Udupi ) and prepared Sambar.

Brinjal and Chayote Squash / Seeme badane Sambar /Curry goes well with all the main dishes.
Let us see the recipe Now :
Home prepared Sambar Powder is used here and it is very easy to prepare Sambar Powder at home.
No Onion or No Garlic is used in this Sambar. /Curry.

Ingredients :

Brinjal : 2 ( Medium sized )
Chayote Squash : 1 ( Big Sized )
Toor dal : 2 to 3 Tablespoons
Sambar Powder : 2 Tablespoons
Tamarind Pulp : 2 Tablespoons
Jaggery : 1 Tablespoon ( Optional )
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
Green Chilly : 1
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Cooking Oil : 1 Teaspoon.
Ingh /Asafoetida : A pinch.

Method :

1. Wash and cut brinjal in to small pieces. Soak in a big bowl of water. ( It helps to remove the bitterness in brinjal)
2. Wash and remove the outer layer of chayote squash and cut the squash into small pieces.

3. Cook chayote squash separately till soft and keep it aside. Wash and cook toor dal with little water. (Pressure cook for 5 minutes).

4. Soak a marble size tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Now cook cut brinjal with little water till they turn bit soft. Add tamarind and salt. Add little turmeric powder. Add cooked dal and mix it well. Let it cook for a minute.

6. Add cooked chayote squash to brinjal and cook for 2 minutes. Add jaggery and mix it well.

7. Add methi seeds and mix it well. Wash and slit green chilly and add it.

8. Add 2 Tablespoons of sambar powder and mix it well. Let it cook for 2 to 3 minutes.

9. Shift the curry to a serving dish and add mustard seasoning on the top.
10. Brinjal - Chayote Squash Sambar is ready to serve.

Note :

Cooking chayote squash separately helps the pieces to cook soft and it does not get smashed. Adding jaggery is optional. Adding onions or garlic to the curry is optional. Taste differ. Adding moong dal instead of toor dal is optional. Toor dal taste better for sambar. Let the jaggery be very little if you are diabetic or cooking for diabetic patient.
 Time : 30 Minutes.
Serves : 3 to 4 

Home prepared Sambar powder :

Dry roast or fry with a tsp of oil.
Coriander seeds : 3 Tablespoons
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Red byadagi chilly : 5 to 6
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida :  A little

Dry roast or fry methi seeds till it turns golden brown. Add urid dal and channa dal and fry nicely.
Add coriander seeds and red chilly and fry till they turn slightly golden colour. ( Or crisp).
Add jeera, curry leaves and jeera. Mix it well and put off the fire.
Let it turn cool. Dry grind and use the powder.
The above said measurement for Sambar is only one time. Do not use oil if you prepare more sambar powder at a time. The oil smells bad and the powder smells stale.