Moong Dal-Cucumber Dal

Cucumber - Moong dal is gravy dish. It goes well with almost all the main dishes even with different varieties of rice and rotis. Best combination is with jeera rice or peas palau. The weather is getting hotter and each day the temperature is rising. Moong and cucumber are known to be as cooling agent for the body,  they really helps to keep our body cool systematically.

I have used moong dal, Cucumber (small cucumbers) and some spices which are readily available in the kitchen. I used Gongura chutney to give a tangy taste. Adding this chutney gives a beautiful aroma and a good taste to the dall.
Let us see some benefits of having "Green Chilly" in our diet.
Green chilly adds taste and spice to the food. It is very rich in Vitamins like A, C B6. It contains minerals like iron, copper, potassium and small amount  of protein and carbohydrates. Green chilly.
Green chilly aids in digestion. They also helps in dissolving blood clots. It increases our metabolism by burning the calories. Green chilly helps to stay in better mood. They contain good amount of anti-oxidants. They are good for eyes and immune system. They maintain the cholesterol level in our body. Green chilly contain Vitamin A and good for maintaining our bones, teeth. They also take care of good health in Intestine. Green chilly  helps to keep away the wrinkles.
Lets see the recipe now : Moong Dal - Cucumber Tovve has no onion or no garlic. It can be prepared for any special day, festival or feast.

Things Needed :

To Cook
Moong Dal : 1/2 Cup
Cucumber : 3 to 4  (Small sized)

To Add :
Green Chilly : 2 to 3
Ginger : A small piece
Coriander Leaves : 2 to 3 Tablespoons
Salt : To taste
Gongura Chutney : 1 Teaspoon
Mustard Seasoning : 1 Teaspoon

For Seasoning :
Oil/Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafotida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal. (Pressure cook for 5 to 6 minuts).
2. Wash and cut small cucumbers in to desired size. (Big/Small). Wash green chilly and cut in to big pieces. Wash ginger and remove the outer layer and wash again. Grate it and keep it aside.

3. Keep a pan on the fire and heat. Add oil/ghee and let it become hot. Add mustard seeds.
4. Let it splutter. Add jeera and ingh. Add cut green chilly. Fry for 10 seconds.
5. Add cut cucumber and stir. Add a cup of water and cook for 2 minutes. Add grated ginger.
6. Add turmeric powder, cooked dal and required salt. Mix it well. Let it cook for 3 to 4 minutes.

8. Now add Gongura chutney to the cooked dal and stir nicely.(Slowly).

9. Let it cook for 1 minute. Put off the fire and shift ready dal to a serving dish.
10. Add coriander leaves and serve with hot rice and ghee.

Note : 

I have used Gongura chutney instead of lemon extract. Adding lemon instead of gongura chutney is optional.  See that cucumber pieces cooks soft. Adding more water is optional. It taste better if the gravy is thick. Adding more/less chilly is also optional. Adding coconut gratings is optional.
Time : 20 minutes
Serves : 3 to 4 .
   Gongura Chutney recipe link.....    
http://nsomayaji.blogspot.in/2015/07/gogura-kenaf-leaves-chutney.html

Sweet Potato Kachoris

Kachoris are fried, stomach filling dish. It is famous Gujarathi snack. I still remember eating Raj Kachori from one of Gurjarathi restaurant in Dubai. It was too heavy and I could finish the whole think. Rajkachori was filled with whole moong and some grated carrots, curd etc etc etc.
Kachoris are very famous these days. It is yummy too.

Kachoris are many types these days. I have just tried these "Sweet Potato Kachori" using wheat flour, sweet potatoes (said to be better than potatoes (on healthy side also) and some simple spices.
Lets see some benefits of having Oma Kalu (Bishop Weed).
Oma is called in different names and some of them are , Oma/Omada Kalu/Bishop Weed/Ajvan(Hindi)/Omam (Malayalam)/Amam (Tamil)/Vamu (Telugu)/Ajamo (Gujarati)/Jabian (Panjabi) and Yavanika in Sanskrit.
Oma/Ajwan is good for digestion. It improves the taste and improve the digestive strength. It is good for abdominal colic pain. It also helps in removing the toxic content from our body, any infections in the body and even used for removing the poison content from the body. It is used for removal of worms in the stomach.
"Sweet Potato Kachori" do not contain any Onions or Garlic.  

Ingredients :

For dough:
Wheat flour : 2 Cups
jeera/Cumin seeds : 1/2 Teaspoon
Salt : a little
For stuffing :
Sweet Potatoes : 2 to 3 (Medium Size)
Coriander Leaves : One Handful
Jeera Powder : 1/2 Teaspoon
Oma/Ajwan : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Red Chilly Powder : 1/2 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
For frying :
Oil : 1 Cup (To fry)

Method :

1. Wash and cook sweet potatoes and remove the skin once it is cooled. Keep it aside.
2. Dry roast wheat flour nicely for 2 to 3 minutes on low flame. Let it cool.

3. Take a big bowl and smash cooked sweet potatoes. Add all the spices and salt. (Garam Masala, red chilly powder, oma , jeera powder/cumin, cut coriander leaves ).
4. Mix the ingredients nicely and let the sweet potatoes completely smash and mix it with spices.
5. Now take a big bowl. Put dry roasted wheat flour, a tablespoon of ghee and little salt. Add little jeera to the flour. Mix it nicely. Add required water (little by little) and prepare thick chapati dough.

6. Now kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Roll these small size dough into small circle.

8. Place a Tablespoon or little more sweet potato mixture.
9. Bring all the sides of the chapti in the middle.
10. Just turn once and flatten them as small poori (You can use your palm or roller).

11. Now keep a pan on the fire. Heat and put oil. Let it become hot.
12. Put already prepared kachoris and fry on low and medium heat on both sides.

13. Remove them from oil and put it on a kitchen tissue. Let the extra oil absorb by kitchen tissue.

14. Serve hot kachoris with sweet and hot spicy chutney.

15. Repeat the same with remaining dough and the stuffing.

Note : 

Let the chapati dough be thick. Roll them in to thin, fry them on low flame first and then medium flame.
Adding spice is optional. Adding ghee or hot oil while preparing dough is optional.
Mix the flour only when it is completely cool or Kachori turns soft and saggy. Use of Maida instead of wheat flour is optional. (Wheat flour is a healthy option).  Use of more oil to fry Kachori is also optional.
Time : Total : 30 to 40 minutes
Serves : 10 to 15 Kachoris can be prepared. (According to the size).