Showing posts with label green moong. Show all posts
Showing posts with label green moong. Show all posts

Thursday, July 22, 2010

Sprouted whole moth Dry sabji (ಮಡಕೆ ಕಾಳು ಪಲ್ಲ್ಯೆ )

Tried and tasted by Nivedita
Hi All,
In North Karnataka,  in particular marriages, this sprouted whole moth dry masala is must along with, brinjal and onion masala, all types of dry chutney powders and curds. Giving you the recipe for the same :
It is called madake kaalu (ಮಡಕೆ ಕಾಳು ಪಲ್ಲ್ಯೆ) in Kannada. Very healthy and easy to prepare. It goes well with hot chapati, peanut chutney powder and curds. I love the combination.

To sprout the moong :

Whole moth - 1 cup
Wash and soak it in water for 8 hours. Drain the water. Tie it in a white cloth for one day. or keep in a bowl covered.  It may take more time in cold weather. 
You will get sprouted moth ready to cook.


Ingredients :
Sprouted moth - 1 cup
Onion - 1 medium, cleaned and cubed
Curry leaves few
Tamarind paste - 1 tsp
Green chilly - 2 finely chopped
Salt to taste
Turmeric powder - a pinch or 1/2 chopped tomato
Sugar - 1 tsp
Fresh Coriander - 1 tbsp chopped
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fresh coriander to garnish

Heat oil in a kadai. Add mustard seeds and wait to splutter. Add cumin seeds, curry leaves, onions and green chilly. Fry for 2 minutes. Now add salt, tamarind paste and turmeric powder. MIx it and add sprouted moong. Fry for a minute. Add sugar.Sprinkle little water. Cover and cook on medium heat till the moong gets tender. If you feel the water is less add in between and keep on stirring. It may take 8 to 10 minutes to get tender. Adjust the seasoning.

Do not over cook, it may make the moong like rubber. 
Garnish it with fresh coriander and serve with chapati or roti or just like that.

 Sending this to two events :

AND
Keep Smiling,

Thursday, June 17, 2010

Green Moong with Dill leaves

Tried and tasted by Nivedita
Hi All,
Now a days I have made it compulsory to have green leafy vegetables for our dinner. And morning breakfast is replaced with Chapati and any veg. preparation or grains or pulses. 
And this Green Moong and Dill leaves serves both!! 


My kids do not like this leaves in any other form. So this is the best way to feed them. We make Thalipeeth, dosa, Paddh using these leaves. Mom makes yummy "Dill and Chana vada". I love the smell of Dill leaves. This is a common preparation in North Karnataka.
It has many health benefits too. It is benefited in Digestion, Dysentery and Diarrhea, bad breath, swelling, Menstrual disorders. Read more here for details. It is very useful article on this herb.
Coming to the recipe,
Dill leaves - 1 bunch, cleaned, washed  properly and chopped finely
Green moong - 1cup, soaked for  2 hours
Garlic - 1/2 bulb if it is small, cleaned and crushed
Green Chilly - 1 or 2 as per your taste, chopped
Oil - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste

Transfer every thing in to a cooker vessel or directly in to a small cooker. Give 3 whistles. When cold, mash it to mix properly. It is ready to serve with chapati or jowar rotti. I like to have it with curd rice or rice and milk!!!
Another way...
If you like, you can give tadka ,
Do not put the garlic in the cooker. 
for tempering :
Oil - 1 tsp
Crushed garlic 
Mustard Seeds - 1/2 tsp
Heat oil in a kadai, add mustard seeds and garlic. Add it to  the cooked moong and Dill. Mix it properly.

Keep Smiling,


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