Toor Moong Bottle Gourd Dal

Toor -Moong Dal is a gravy dish. It is an easy dish. This combination of Toor dal, Whole Moong and Bottle gourd mixes well with each other and the dal turns really healthy and tasty. Bottle gourd, Whole Moong, Toor curry goes well with Chapatis, rotis, poori, dosa, idli. rice and even bread toast.

Now lets see some benefits of Bottle gourd, Whole Moong and Toor Dal.
Bottle gourd is one of the healthiest vegetable. Ayureveda recommends cooked bottle gourd for better digestion. It is cooling, calming and anty bilious. Bottle gourd supports the utriary system of our body and it reduces the chances of urinary infections. Bottle gourd contains many vitamins and minerals, like calcium, magnesium, phosphorus, Vitamin A, C and folate. Bottle gourd is good for reducing high blood pressure and diabetes. It is known for its healthy digestion and the best remedy for constipation.

Whole Moong is loaded with Vitamins and Minerals. It is rich in Vitamin A, B, C, and E. and minerals, like iron, calcium and Potassium. It is a powerful source of vegetarian protein. Green Moong is full of complex carbohydrates in form of high fiber which helps in digestion. It also stabilizes blood sugar and controls the sugar level after food.It can be highly beneficial for people having a high blood sugar. It is a low fat food rich in proteins and flibre. It also helps to lower the high cholesterol level in the blood system.

Toor Dal contains plant protein, low fat and low cholesterol. It provides carbohydrates, fiber and flolic acid.

Here is a recipe of Toor Moong Bottle Gourd Dal. This dish will be loved by the whole family of all age group. We can prepare this dish during special days and fasting days. It will be very nutritious dish and not much of spice in it. 

Things Needed :

Whole Moong : 1 Cup
Toor Dal : 1/2 Cup
Bottle Gourd : 1 Big bowl (1/2 of big bottle gourd).
Green chilly : 2
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coriander Leaves : 3 Table spoons.
Ingh (Asafoetida)  : a pinch
Salt : required
Ginger : 1 Tea spoon
Coconut : 1 Table spoon
Lemon : 1 Lemon Extract (juice)
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Turmeric Powder : a pinch

Method :

1. Wash and cook Dal, Whole Moong and bottle gourd separately. You can cook Whole Moong and Dal in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, Coriander leaves and curry leaves.

3. Wash and remove the skin of ginger and grate ginger and coconut. Crush pepper seeds and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, methi seeds and fry in oil. Add jeera when the methi seeds turn brown.

5. Add pepper pods, green chilly,ingh and curry leaves. Fry for 2 to 3 seconds. Add cooked Whole Moong and Toor Dal.
6. Add cooked bottle gourd, ginger

 7. Add turmeric powder and mix it well. Let it cook on low flame for 5 minutes. Stir in between.

8. Put off the gas and add lemon juice to the mixture. Add coriander leaves and ghee. Mix it nicely.

9. Shift the dal in a serving bowl and add coriander leaves and fresh coconut
10. Serve with the main dish you prepared.

Note: 

Using onions and garlic is optional. Using coconut is also optional. You can use 1/2 tea spoon of garam masala to the dal. But it taste differ. You can also use more green chilly or red chilly powder to make it more spicy. You can also soak Whole Moong over night and then use it for cooking. (I have not soaked whole moong, I just washed and cooked it straight away). Use water if you think dal is too thick.
Time : 30 Minutes.
Serves : 5 to 6

Cucumber Rava Idli -Mango Chutney

Spicy cucumber Rava Idli is a main dish and we can have them for breakfast, as evening snack or for dinner. Cucumber, green chilly, coriander leaves and coconut are used with rava to prepare Spicy Cucumber Rava Idli.

Rava is a tummy filling and it is digested slowly, it keeps you filled for a long time. Good for the people who want to shed their extra weight. It is also good for diabetic people.

Cucumber is a good source of potassium. It contain Vitamin C, Vitamin A and a high amount of Vitamin K. It contains anti oxidants. It also regulates blood pressure. Cucumber helps to normalize body temperature. It also helps the patience who are suffering from gastric. It also helps to grow a healthy hair and treat skin aliments.
Here is a recipe of  "Spicy Cucumber Rava Idli ", and Totapuri Mango chutney,  which can be prepared it easily and the whole family will enjoy having these idly.

Cucumber Rava Idli 

Things Needed:
Medium Size Rava :  3 Cups
Curd : 1/2 Cup
Cucumber : 1 Medium size
Coconut : 2 Table spoons
Green chilly : 1
Coriander leaves : 1 Handful
Jeera : 1 Tea spoon
Pepper Pods : 3 to 4
Oil : 1 Tea spoon
Salt : To taste
Water : Required
Pomegranate : 2 Table spoons
Eno salt: 1/2 Tea spoon

Method :

1. Mix curd with 1/2 Cup of water and mix rava, salt in that curd mixture. Leave it aside.

2. Wash green chilly, cucumber and coriander leaves. Cut cucumber in to small.

3. Grate coconut , grind grated coconut, cucumber, chilly and coriander leaves with very little water.

4. Mix this ground mixture with  rava and mix it well.

 5. Oil the the idli plates, put a spoon of pomegranate in each mould. Keep  idli cooker on the fire. Put a glass of water.

6.  Add Eno to the Rava mixture and put a spoon of idli dough to each mould in the idli plate.

7. Arrange the plates in the idli stand and keep it in the idli cooker. Cook for 10 minutes.

8. Put off the fire and remove the idli from the plates. Arrange them in serving dish.

9.  Serve these Cucumber rava Idli with side dish of your choice.

10. I Serve Cucumber Rava Idli with Totapuri Mango Chutney and the combination is really tasty.

Note :

You can dry roast rava before using. ( I did not do). You can add more chilly and pepper. Taste differ. Using more cucumber will turn idli more soft. Using coconut is your choice. Using Eno also is optional. (I used Eno). You can use grated carrots or fresh pea pods and cashew nuts to top up the idli.
Time : 30 Minutes
Serves : 5.

Totapuri Mango Chutney

Wash and cut Totapuri( Half ripe),  add grated fresh coconut, roasted methi and red chilly, coriander leaves and salt. Grind together with little water and ingh. Shift this ground chutney and give a mustard splutter and serve with Cucumber Rava Idli. It is a good combination. Do not add any tamarind or lemon.

Roasted Methi Seeds

Roasted Red chilly and curry leaves.

Cut Mangoes (Totapuri)

Ready to grind  Mango and coconut mixture

                     Ready to Serve Mango Chutney                      

                

Ready to Serve Cucumber Rava idli and Mango Chutney