Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Kosambari (Moong Dal Salad)

 

          Kosambari is a typical South Indian style salad from the State of Karnataka. The main ingredient in this recipe is the soaked & drained split moong dal (green gram). This is then mixed with other basic ingredients and then served with a tempering of mustard seeds, dry red chilies and curry leaves. It is a very simple and easy to make salad. You can enjoy as a snack or as a part of a full meal. So check out the step by step pictorial recipe to prepare this refreshing protein rich salad. 

          Kosambari is part of every festive meal and celebration. It is a very common dish in every Kannadiga home. Besides, moong dal, chana dal is also used to make this delectable salad. 

          Veggies like cucumber and carrot are typically used. However I had to skip the latter as it was unavailable. Instead, used some chopped tomatoes. The fresh grated coconut and chopped coriander leaves are other two ingredients that goes into preparing this simple healthy salad. 

• 1/3 cup split moong dal (green gram), soaked overnight & drained
• 1 small cucumber, chopped finely
• 1 tomato, chopped finely
• 1-2 green chilies, chopped finely
• 1/3 cup fresh grated coconut
• handful of coriander leaves, chopped
• salt to taste
• 1 tsps. lime juice

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves

          In a large bowl, mix the soaked moong dal with rest of the ingredients (except salt and lime juice).

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. Sauté for a few seconds and then switch off the flame. 

          Pour this tempering over the prepared salad and give it a mix. While serving, season with salt to taste and lime juice and enjoy this healthy salad on its own as a snack or as a part of a meal. 

                                  Keep all the ingredients ready for the salad. 

                     In a large bowl, mix the soaked moong dal with rest of the ingredients (except

                     salt and lime juice).

                        Heat oil & temper with dry red chilies & mustard seeds. After it stops

                        spluttering, add curry leaves. Sauté for a few seconds.

 

                                 Pour this tempering over the salad and give it a mix.   

                                 While serving, season with salt to taste & lime juice.

                   Enjoy this healthy salad on its own as a snack.

Parippu Curry (Kerala Lentil Curry)

 

          Parippu Curry is a traditional and an authentic Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast, served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste. 

          A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.  

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

Moong Dal Fry with Coconut Cream

          A new type of dal that I made today has some coconut cream added to the end product. This simply enhanced the flavour and gave this dal a nice creamy texture. it can be had with either rice or chapattis. So check out the step by step pictorial recipe to prepare this simple and delicious lentil curry.

• 1/2 cup split moong dal, soaked in water for 30 minutes
• 1-2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• pinch of asafoetida
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/4 cup coconut cream
•  coriander leaves to garnish

          Pressure cook the soaked dal in 1 & 1/2 cups water for 5-6 whistles. Whisk well and keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Allow it to splutter.

          Add the onions and curry leaves and fry till light brown. Add the ginger-garlic paste, tomato paste, red chili powder and turmeric powder mixed with 2 tbsp. water.

          Fry till the oil separates. Now add the boiled dal, 1/4 cup water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Add coconut cream & stir well. Simmer for a minute & add coriander leaves. Serve with rice or chapattis.

           

                   Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                   asafoetida. Then add onions & curry leaves & fry till light brown. 

                    Add ginger-garlic paste, tomato paste, red chili powder & turmeric powder
                    mixed with 2 tbsp. water.

                     Add boiled dal, 1/4 cup water & salt. Bring to a boil & simmer on a low
                     flame for 2-3 minutes.

                  Add coconut cream & stir well. Simmer for a minute & add coriander leaves.
           

                                  Serve with rice or chapattis.

Moong Dal Bahar (Split Green Gram Lentil Curry)

          Lentils in general are a powerhouse of proteins. Moong dal in particular is low in carbs and aids in weight loss. It is easy to digest and light on the stomach. So here is an easy and a delicious lentil curry that can be enjoyed with jeera rice, pulao, Plain Biryani or any form of Indian bread. 

           The cream added to the end product adds to the flavor and gives a smooth texture to this recipe. Do try this recipe and serve on special occasions. So check out the step by step pictorial recipe to prepare this delicacy.

• 1/2 cup split moong dal (green gram), soaked for 30 minutes 
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tomato, chopped
• 2-3 tbsp. raw mango, chopped
• 1/4 cup cream 
• coriander leaves, fried onions, fresh red chilies, curry leaves & few drops of cream to garnish (opt)

          Pressure cook the lentil in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat ghee in a pan and temper with cumin seeds. Sauté for a few seconds.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown.

          Now add the turmeric powder and salt. Mix well and add the tomatoes and mango pieces. Fry till they are mashed up nicely.

          Add the boiled dal and give it a stir. Simmer for 2-3 minutes. Add the cream and combine everything well. 

          Continue to simmer for another minute and switch off the flame. Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red chilies and few drops of cream.  

          Enjoy with plain steamed rice, jeera rice, plain biryani or any form of Indian bread.

                             Heat ghee & temper with cumin seeds. Sauté for a few seconds.

                    Add onion, ginger, garlic, green chilies & curry leaves. Fry till light brown.

                                Now add turmeric powder & salt. Mix well.

                          Add tomatoes & mango pieces. Fry till they are mashed up nicely.

                                 Add boiled dal & give it a stir. Simmer for 2-3 minutes. 

                                 Add cream & combine everything well. 

                   Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red 
                   chilies & few drops of cream. Enjoy with plain steamed rice, jeera rice, plain
                   biryani or any form of Indian bread.

Shahi Moong Dal (Split Green Gram Curry - Mughlai Style)

          Lentils have a lot of healthy nutrients as it contains proteins and fibre. A simple dal-chawal is everybody's favourite comfort meal. So do try this super yummy Moong Dal (Split Green Gram Lentil) in a Mughlai style. It has a rich and a creamy texture due to the addition of yoghurt, milk and cream for a smooth delicacy. 

          A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavour. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.

 

               A tempering of cumin seeds and garlic in ghee is then poured over the end product for some added flavor. You can relish with hot steamed rice, jeera rice, phulka, tandoori roti or naan. It tastes just yummy. So check out the step by step pictorial recipe to prepare this simple comfort food.

• 1/2 cup split moong dal (green gram), soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1 inch cinnamon stick
• 2 bay leaves
• 2 tsp. garlic, chopped
• 1 onion, chopped
• 1/4 tsp.  of turmeric powder
• salt to taste
• 2 green chilies, slit
• 1/2 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1/2 cup yoghurt, beaten
• 1/2 cup milk
• 2-3 tbsp. cream
• pinch of saffron 
• coriander leaves 

          Pressure cook the soaked moong dal in 1 & 1/2 cups water for 5-6 whistles.  keep aside.

          Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, bay leaves and cloves. 

          After it stops spluttering, add half of the garlic, onion and turmeric powder. Sauté till light brown. 

          Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, garam masala powder and some water if required.

          Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Switch off the flame.

          In another pan, heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic. 

          Sauté till light brown. Pour this tempering over the prepared dal. Garnish with coriander leaves and serve with any form of rice or Indian bread

                       Heat oil & temper with 1/2 tsp. cumin seeds, cardamoms, cinnamon, 
                       bay leaves & cloves. 

                           Add half garlic, onion & turmeric powder. Sauté till light brown. 

                   Add boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 
                   garam masala powder & some water if required.

                        Simmer on medium flame for 4-5 minutes. Add saffron & mix well. 
                        Switch off the flame.

                  In another pan, heat ghee & temper with remaining cumin seeds. Let it 
                  splutter & then add remaining garlic. Sauté till light brown. 

                       

                     Pour this tempering over the dal. 

                  Garnish with coriander leaves & serve with any form of rice or Indian bread.