Showing posts with label Moong Dal. Show all posts
Showing posts with label Moong Dal. Show all posts

Saturday, March 21, 2020

Bottle Gourd Jeera - Pepper Curry

Bottle Gourd /doodhi/sorekai is one of the healthy vegetable and it has become very popular these days. It is filled with vitamins and minerals. It helps to regulate the blood pressure and sugar level in our body. It is filled with fiber.

I have used bottle gourd, moong dal, coconut, jeera and pepper.

Let us see some benefits of eating Pepper in our diet.

Peeper has been used since ages and it is loaded with medicinal values. It is known as king of spices and we Indians do use in our cooking. It is high in antioxidant and helps to improve damaged cells in our body. It is loaded with anti inflammatory properties. It helps to improve blood sugar level. Pepper also helps in lowering the cholesterol levels. It is good for cough and cold. it helps in absorbing nutrients from the food we eat. It good for digestion. It is good for brain health. It is said that  it may help the brain health. ( Avoid losing memory).
No Onion or No Garlic Curry .
Let us see the recipe now :

To Cook :

Bottle gourd pieces : 1 Bowl
Moong dal : 1/2 Cup
Green chilly : 2
To grind :
Coconut : 1 Cup
Jeera /Cumin seeds : 1/2 Teaspoon
Pepper Pods : 5 to 6 pods
Ginger : An inch
To Add :
Ground coconut mixture
Tamarind Tokku : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Coriander leaves : 1 Tablespoon
To Season :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 5 to 6

Method :

1 Wash and remove the outer layer of bottle gourd. Cut bottle gourd into small  small pieces.


2. Wash and cook moong dal with required water.


3. Wash coriander leaves, curry leaves and cut them in to small pieces. Wash ginger and scrape out the outer layer. Cut ginger into pieces and keep it aside.
4. Prepare seasoning with coconut oil and add cut bottle gourd pieces. Mix it well and add water. Let it cook till the pieces are soft. Add little turmeric powder while cooking. Add cut green chilly.



 5.Grate coconut and grind with pepper, jeera and ginger with required water.


6. Now mix cooked dal and cooked bottle gourd pieces. Add tamarind tokku. Add salt. Stir slowly and mix the curry well.


7. Add ground coconut mixture and mix it well.

8. Let it cook on medium flame for 4 to 5 minutes. Stir in between so that it does not get burnt at the bottom.

9. Shift bottle gourd, jeera - pepper curry to a serving dish. Add cut coriander leaves.


10. Serve bottle gourd, jeera - pepper curry for lunch or as you wish. (with chapati or any other main dishes).

Note :

Cut bottle gourd in to small pieces so that it cooks quickly. Adding more chilly is optional. Adding toor dal instead of moong is optional.
Adding tamarind pulp instead of tamarind tokku is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Thursday, March 12, 2020

Rava - Dals Ade / Dosa

Rava /Semolina - Dals dosa is rich in protein and good for breakfast or dinner.



Rava /Semolina dosa is very easy to prepare and you can prepare dosa with just ground batter or You can ferment the batter and then prepare crispy and yummy dosa.
I have used Moong dal, channa dal, toor dal, urid dal and a cup of Rava/semolina. I did not use any  soda or Eno salt. It is full of healthy breakfast and it keeps you full for a long time no doubt.

Let us see some benefits of Dals in our diet.

Dals are rich in protein and very essential for vegetarinas. Moong dal is full of protein and filled with nutrients. It is filled with manganese, magnesium, phosphorus, copper, potassium, zinc and Vitamin B. Moong dal is easy to digest and low in cholesterol. It helps in regulating the blood sugar level and good for weight reducers.
Urid dal is filled with fiber. It improves and strengthen bones. It helps to boost energy and control blood sugar level. It is good for our skin. Urid dal is a good source of protein, potassium, iron, and Vitamin A and C.
Toor dal has good source of folic acid and good for pregnant women.It is filled with fiber. It contain proteins, potassium, iron, folic acid, magnesium and Vitamins.
Channa dal provides energy and good source of fiber. It is diabetic friendly and regulate the blood pressure level in our body.
 It is full of B Complex vitamins like Vitamin B 1 , B 2, B 3 and Vitamin B 9.
Let us see the recipe Now :

Things Needed :

Channa dal : 1 Cup
Toor Dal : 1 Cup
Moong Dal : 1 Cup
Urid Dal : 1 Cup
Semolina /Rava : Medium sized : 1 Cup
Salt : As required
Cooking Oil : 2 to 3 Tbs

Method :

1. Wash and soak urid dal, toor dal, moong dal and channa dal for 3 to 4 hours.


2. Grind it with required water.

3. Take out the batter to a big bowl.


4. Add a cup of medium size rava/semolina.


5. Add required salt and mix it well. Let it set for 10 to 15 minutes.

6. You can prepare dosa / adai with out fermenting the batter.

7. Or you can ferment the batter and then prepare dosa.



8. Keep a pan on the fire and heat. Clean the tava with a tissue.

9. Add a ladle full of dosa batter and spread it in round shape. Add little oil and cook on both sides.

  8. Both the types of dosas ( with non ferment and ferment batter) dosas comes out nicely.

9. Enjoy with your choice of side dishes.
10 We like honey and had it with honey and pickle and chutney .




Note :

Do not add much water to grind the dals. You can add it later while mixing rava with dals.
Adding little pepper adds to aroma and taste. Good for health too.
Adding Vegetables like grated carrots and onions is optional.
Fermented batter turns the dosa crispy. You need to be little careful since it cooks up quickly.
Adding more or less oil while preparing dosa is optional. Adding more ghee or oil adds to the taste.
Serves : 3 to 4
Time : Dals : Soaking time : 4 Hours - Grinding + 5 Minutes (Mixi), preparing dosa : 20 minutes.
(Without fermentation) and fermentation 3 to 4 hours .



Wednesday, November 6, 2019

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).


I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.


 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.


5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.


6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.


7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.


9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.


10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Friday, September 6, 2019

Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.


Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.


2. Mix all the ingredients nicely and kneed the dough well. It should be soft.


3.Now divide the dough into small and roll as small poori.


4. Fill in the dry  curry and bring all the edges to middle and press a little.


5. Flatten a bit and keep the ready to fry kachori on a plate.


6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.


9. Let it turn golden brown on both sides.


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


11. Fry all the kachoris the same way.


12. Serve Kachoris with ketchup or chutney.


Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.


Let this curry cool completely. Use the cool curry and prepare yummy kachoris.

Simple Mango Tokku

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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