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

Wednesday, February 8, 2017

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.

7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.

Tuesday, September 13, 2016

Black Moong Curry

Black Moong or Kappu Hesaru (a variety of moong grown in South Canara). Black Moong is grown after the paddy is cut and this is the second time they are going to grow lentils like Moong (hesaru kalu), Urid (Uddina Bele), Kadale kaalu, nelakadale (Groundnuts), black moong (kappu 
hesaru/Kabbu hesaru). These are second crops which needs less rain. Once in a while raining helps the plants to grow nicely and yield good.
Have you heard of Black Moong/Kappu Hesaru?
Do not mistake this black Moong to black Urid Lentil. This is not Urid. We can use this lentil to cook daals, curries and payasa. (Sweet poridge).
When I went this time to Udipi and to our native Salikeri, in a local shop I saw this and remembered my doddamma used to prepare kheer/sweet payasa. I bought some and trying a curry with this black moong/Kappesaru. (when said to together.
You can use the other moong(whole green moong) instead of this Kappesaru and prepare this curry.
Moong Curry will be healthy and helps us in many ways.
Lentils/legumes are always full of proteins and minerals and vitamins. Eating lentils/legumes helps stay healthy, help our bone to be strong and gives energy to our body.
No Onion Or No Garlic is used in this dih
It is very easy to prepare and yummy to have with almost all the main dishes.
Ingredients :
Black Moong/ Kappu Hesaru : 1 Cup
Cucumber : 2 
Tomatoes : 2
Green chilly : 2 
Grated ginger : 1 Teaspoon
Sambar Powder : 1 Tablespoon
Salt : As required 
Turmeric powder : a pinch
Coriander Leaves : 2 Tablespoon
To Season :
Oil : 1 Table spoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8
Method :
1. Wash and soak black moong for 5 to 6 hours. (Clean it nicely before soaking). (Over night).
Pressure cook black moong for 8 to 10 minutes. Let it cool.  

2. Wash and remove the outer layer of cucumber and check and if the cucumber is bitter do not use it, (Some cucumber taste bitter).
3. Cut cucumber into small pieces. Wash and cut green chilly, remove the outer layer of ginger and grate.

4. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).
5. Keep a big pan on the fire. Put oil and heat. Put mustard seeds and let it splutter.
6. Add jeera/cumin seeds and ingh/Asafotida and curry leaves.
7. Add tomatoes and cut green chilly. Fry nicely for 2 minutes.
8. Add cooked black moong and mix it well. Add a pinch of turmeric powder.
9. Add cut cucumber, required salt and mix it well. Add required water. Let it boil for 2 to 3 minutes.
10. Add a tablespoon of sambar powder. (Curry powder), and mix it nicely.
11. Let it boil for 2 to 3 minutes. Shift the curry to a serving dish and put cut coriander leaves.
12. Mix it well and serve with the main dish you prepared.
Note :
Black Moong should be cleaned well before soaking in water. Soaking black moong is a must. (Or cooked moong might turn hard). Use of any masala brand is optional. I had used home made Sambar powder. The consistency of the curry is optional. (bit watery or complete thick (dry curry style). You can use green whole moong or any other legumes like black chenna/ kabooli chenna, dry peas instead of black moong. Adding onions and garlic to the curry is optional.
Home made Sambar Powder  Recipe:
Dry roast 1/4 teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds. 5 to 6 red chilly (byadagi), 1/4 teaspoon of channa or urid dal and 1/2 teaspoons of jeera/cumin seeds. (One by one).
Dry grind all the ingredients nicely till powder. Add little ingh and curry leaves before powdering.
Time to cook Black Moong : 10 minutes.
The whole process : 30 minutes + soaking black moong minimum  to 6 hours.
Serves : 3 to 4 

Friday, July 11, 2014

Red Rice -Whole Moong Kichidi

Red Rice - Whole Moong Kichidi is a main dish. When you are in a hurry or you are running out of time and as a healthy dish, you can prepare Red Rice -  Whole Moong Kichidi. You can have them for breakfast, lunch or for dinner. It is a complete meal with carbohydrates and proteins.

North Karntaka and Maharastra side they use whole moong instead of moong dal in the Kichidi. We, the south Indians use moong dal in pogal. This particular Kichidi contains whole moong, mong dal, Red rice (Organic) and other simple spices like green chilly, pepper, ginger and curry leaves.

Some benefits of using whole Moong in our diet are,
Whoe Moong is loaded with goodies. It is rich in Vitamin A, B, C and E. They are rich in many minerals including iron, calcium and potassium and full of protein. It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improve the flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of complex carbohydrates and full of fiber and helps in digestion. It also stabilizes blood sugar and controls its sudden rise after meal. It helps to keep the energy at a balanced level. Green Moong can be highly beneficial for people having a high blood sugar level.

Here is a recipe of Red Rice and Whole Moong kichidi,  which is loaded with minerals, vitamins and a healthy dish. I am sure all age group people will definitely love this dish.

Things Needed :

Red Rice :  1 1/2  Cups
Whole Moong : 1/2  Cup
Moong Dal : 1/2 Cup
Green Chilly : 2
Pepper : 5 to ^ Pods
Ginger : 1 Tablespoon
Ghee : 3 Tablespoons
Coconut : 2 Tablespoons
Salt : To taste
Jeera : 1 Teaspoon
Ingh (Asafoetida) : a pinch
Lemon : 1 lemon juice
Water : Required
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook rice and whole moong and moong dal separately . (Pressure cook them for 7 to 8 minutes).

2. Wash and cut green chilly, grate coconut, ginger and keep it aside.Crush pepper pods.

3. Now keep a big pan on the fire. Put 1 Tablespoon of ghee 
4. Put Jeera and crushed pepper.

5. Add cut green chilly and fry until jeera turn slightly brown. Add curry leaves.
6. Add cooked rice, whole moong and moong dal. Mix it nicely. Add required water.

7. Add salt and ingh, ginger. Let it boil nicely for 2 to 3 minutes.

8. Put off the gas. Add lemon juice and mix it nicely. Add fresh grated coconut and remaining ghee.
9. Mix it well and shift the Kichidi to a serving bowl. Add coriander leaves.

    Shift it to the serving dish .

10. Serve  Hot Red Rice Whole Moong kichidi with roasted Papad, pickle and a piece of onion.

 Note :

You can use the Whole moong instead of using moongdal. Using coconut, more or less ghee and chilly are optional. You can add fried onions to the kichidi. It taste different. Use red rice or white rice  according to your choice. Using red rice is good for health since it contains fiber. Make use of less spice for the good health.
Time : 30 Minutes.
Serves : 5

Friday, July 26, 2013

Mishaal - Tikky -Chat .

Hello Every one. This is one of the earlier post of mine and I am updating the recipe with some information and benefits about having Pulses/Legumes/Beans in our diet.
Mishal  Tikky Chat is a snack and is njoyed normally in the evenings. Mishal means different kinds of pulses. Pulses/Legumes are full of proteins. Having Legumes at least once a week is a healthy habit.

Here I have cooked Alsande Kalu/Black Eyed Pulse), Green Gram and Kabooli Channa.
Things Needed: Lets see some benefits of having legumes in our diet.
Lets see some benefits of eating pulses/ Legumes/beans.
Pulses are good source of protein. It is good substitute for vegetarians to get protein. They are low in fat and full of fiber. They contain good source of Iron. They contain certain amount of vitamins and minerals like zink, folate and magnesium. They contain antioxidants. They control the level of sugar and maintain healthy blood glucose and insulin leves, which is beneficial for diabetes and  regulate blood pressure.
Lets see the recipe Now : It has three steps 
1. Cooking Mishal (mixed pulses).
2. Tikky preparation
3. Sweet and Spicy Chutney
I have used minimum spices for the Mishal and for Aloo tikky I have added lots of coriander leaves.
1. Step 1 :
For :  Mishal ( Mixed Pulses )
To Cook 
 Alasande Kalu ( Black eyed Pulse ): 1 cup.
Green Gram :( Hesaru Kalu ) : 1/2 Cup.
Channa ( kabooli ) : 1/4 Cup.
Potato : 2 Medium Sized.
To Add : 
Ginger : 1 Tablespoon. (grated).
Tomatoes : 3 to 4.
Salt to taste.
Coriander leaves : 2 to 3 Tablespoons.
Cumin Seeds : 1 Teaspoon
Green chilly : 2 to 3.
Garam Masala : 1/2 Teaspoon.
Chilly Powder : 1/2 Teaspoon.
Oil : 2 Table spoons.
Butter or ghee : 1 Tablespoon..

 Method : 
1. Wash and soak Pulses together for at least 4 to 5 hours. ( Or over night)
2. Wash potato and cut it into bigger pieces.
3. Pressure cook all the pulses and potato together for at least 8 to 10 minutes. Let it cool.
4. Wash and cut tomatoes, green chilly, coriander leaves and grate ginger.
5. Keep a pan on the fire and heat .Put a table spoon of oil. Put jeera and fry for 1 minute.
6. Add cut tomatoes and fry. Add ginger, garam masala and chilly powder. Add cut green chilly.
7. Fry nicely and add cooked pulses and potato.  Add Salt and turmeric powder.
8. Stir it well and let it boil for 3 to 4 minutes. Stir in between.
9. Put cut coriander leaves and remove it from the pan to a serving bowl. Add a tablespoon of butter
to Mishal. Mix it well.

Step :2
For Aloo Tikky.
Things Needed :
Boiled Potatoes : 4 to 5 ( bigger size).
Bread : 6 to 8  slices.
Coriander leaves : 1 full bundle. ( Handful).
Jeera : 1 /2 Teaspoon.
Ginger : 1 Tablespoon.( grated ).
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Green Chilly : 1
Salt : As required
Oil : 5 to 6 Tablespoons.
Method :
1. Wash and pressure cook potatoes with little water for 6 to 8 minutes. Let it cool. Remove the outer skin. Smash potatoes and keep it aside.
2. Wash and cut coriander leaves, green chilly and grate ginger.
3. Take a big bowl. Add bread and powder it with your finger. Add smashed potatoes.
4. Add cut coriander leaves, grated ginger and thin cut green chilly.
5. Add garam masala, jeera powder and salt. Mix all the ingredients nicely. Prepare the dough.
6. Divide the dough into small portions.
7. Keep a tava/pan on the fire and heat. Sprinkle little oil.
8. Take portion of prepared dough flatten it on your palm. Shape them according to your wish.
9. Place them on the hot tava. Put little oil on the top and cook for 1 to 2 minutes.
10. Turn the other side and cook for another 1 minute or till it turn slightly crispy.
11. Remove from the pan to a plate. Repeat the same with remaining dough.
12. At time you can cook 3 to 4 tikkies .
Step 3
Sweet and spicy Chutney : 

Spicy Chutney 
Things Needed :
Pudina / Mint leaves : 1 Bundle
Coriander Leaves : 1/2 Bundle.
Green chilly : 2
Jeera Powder : 1/2 Teaspoon
Chat Masala : A pinch
Salt : Required salt.
1. Wash and grind pudina, coriander leaves, green chilly, jeera powder. Add salt and  a pinch of chat masala powder nicely with little water. Remove from the mixi jar to a serving dish.

Sweet Chuteny :
Things Needed :
Dates : 10 to 15
Tamarind : 1/2 of marble size .
Jaggery : 1 Tablespoon
Salt : Very little
Method : 
Remove seeds from dates and soak in warm water (very little water) for 5 minutes. Grind soaked dates, tamarind and jaggery together. Add salt. You will have very nice sweet chutney.
Now Serving
Put a  Spoon full of  Mishal on the plate. Arrange 1 to 2 Aloo tikky  on the top of pulses and put a small tea spoon of  sweet and sour chutney and little cut onions on the top of tikky .  Serve Mishal Tikky chat  when it is piping Hot.

Note : 
Use only little spicy chutney. Pulses must cook soft to get the good taste. You can add channa masala instead of  garam masala.
Using red chilly is an optional.  Cook Aloo Tikki on low flame  to get the better taste. (Adjust the heat in between. Low/Medium.
Time : 1 Hour . (The whole process except soaking beans)
Serves 4 to 5

Wednesday, April 16, 2008

Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 
2. Wash and cut cabbage and cook with little water till soft.
3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.
4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 
5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.
6. Now add grated ginger and mix it well.
7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.
8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.
9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3