SPROUTED GREEN MOONG WITH POTATOES

Moong bean sprouts are inexpensive and highly nutritional, used very frequently in Asian cuisine. They are relatively very high in protein, fiber, vitamins and minerals, but low in fat. Here is a healthy yummy fulfilling dish made by sprouted moong beans. It goes well with chapathi, paratha or naan. Thanks Meenu, truely my mom loved this simple recipe. Hope you will enjoy this healthy dish.

Recipe Source and Acknowledgement: Homely Food

INGREDIENTS:
1 Cup Sprouted Green Moong
2 Potatoes (peeled & boiled and cut into cubes)
1 Large Tomato (chopped)
1 Large Onion (chopped)
1 tbsp Ginger Garlic paste
2 Green Chillies (chopped)
1 tsp Cumin Seeds
A pinch of Asafoetida (hing)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted Coriander Powder
1 tsp Dried Mango Powder (amchoor)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil
Salt to taste

METHOD:

Soak green moong in water for overnight. Drain water and cover it with a muslin cloth. Sprinkle water on it time to time to keep cloth wet. After 1 day you will be found, nice sprouted moong formed.

Boil the sprouts with salt, strain and keep aside. (The water can be used for other curries, don't throw it away)

Heat oil in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin splutters. Add onions, ginger garlic paste in it. Saute for two minutes.

Add chopped green chillies in it. Fry for another 3-4 minutes.

Now add tomato, dry spices and salt in it.

Fry till spices leave oil from the side of wok.

Add cooked moong and potato cubes in it. Fold nicely, so that everything incorporated well.

Pour 1/2 Cup water in it. Sprinkle dried fenugreek leaves on the top. Cover and cook for 3-4 minutes. Remove from heat. Garnish with chopped coriander leaves and serve hot with chapati or parathas.

Sending to: Homely Food Event / Giveaway

Sending to:  Jagruti's Mom's event- Food She Loved

Sending to: Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

MAGHAMETHI (FENUGREEK FLAVOURED GREEN MOONG CURRY)

Here is an interesting and flavorful green moong curry from Homely Food, moong dal soaked in water along with fenugreek seeds, a purely 'Bhatia delicacy'. If you like no-oil food, without seasoning also, it tastes good.  Adding tempering makes it more delicious. If you try out this easy to make and simple dal curry, I am sure you would love it.                                                                                                       

INGREDIENTS:
1 Cup Green Whole Moong (soaked for few hours)
1 tsp Fenugreek Seeds (soaked along with moong)
1 tsp Ginger (grated)
2 Green Chillies (choppped)
1/4 tsp Turmeric Powder
1/2 tsp Dried Mango Powder (amchur)
2 tsps Fresh Lemon Juice
Salt to taste
Chopped Coriander Leaves For Garnishing

FOR SEASONING:
1 tsp Cumin Seeds
2 Whole Dried Red Chillies
A Pinch of Asafoetida
1/2 tsp Kashmiri Red Chilli Powder
2 tbsps Clarified Butter (ghee)

METHOD:

In a pressure cooker, cook moong with fenugreek seeds, turmeric powder, chopped green chillies, ginger, salt and 1 cup water. Pressure cook till 2 whistles. Lets cool moong naturally. Open the lid and add little warm water to get the required consistency. Mix dried mango powder and lemon juice in it. Fold with a ladle and set it aside.

In a pan heat clarified butter. Add all seasoning ingredients in it. Saute for a minute and pour it on cooked moong. Fold well. Garnish with chopped coriander leaves. Delicious and healthy maghamethi is ready to serve.

Serve hot with chapati, paratha or rice.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved; Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

DUDHI WITH CHANA DAL / SPLIT BENGAL GRAM WITH BOTTLE GOURD

Recipe Source & Acknowledgement: Homely Food

This is a very light, mild, simple, quick and very delicious as well as healthy dish. Here both vegetable and lentil make a wholesome meal. This particular recipe, where 'dudhi cooked with chana dal and spices', is a Gujrati delicacy. It is not only tasty and flavorful, but a protein pack dish. My mom also made this dish with little variations, so I asked mom, how to make this dish  more toothsome and I made little modification according her. She enjoyed this dish fully and hope you will also enjoy.....

INGREDIENTS:
1/2 Cup Split Bengal Gram (chana dal)
1/2 of a Small Bottle Gourd (lauki/dudhi)
1/2 tsp Turmeric Powder
1 Green Chilli (chopped)
1 Tomato (chopped)
A pinch of Asafoetida (hing)
1/2 tsp Cumin Seeds
1/2 tsp Red Chilli Powder
1/3 tsp Garam Masala (optional)
1 tsp Curry powder
1&1/2 Cups Water
1 tsp Lemon Juice
1 tbsp Clarified Butter (ghee)
Salt to taste
Coriander Leaves For Garnishing

METHOD:

Wash and soak split Bengal gram for 1 hour. After 1 hour, drain water completely.

Wash and peel bottle gourd. Cut into medium cubes. Set it aside.

Boil 1&1/2 cups water in a pressure pan. Add lit Bengal gram, bottle gourd pieces, turmeric powder and salt to the water. Close lid and cook till 2 whistles. Lets cool naturally.

Open the pressure cooker now. (If dal seems too thick, add extra water. The dal should be the exact consistency of a casserole. It must be soft , but not mushy) Set aside.

Heat clarified butter in a kadhai/wok. Add cumin seeds and asafoetida in it. Let cumin seed splutters. 

Add tomato, green chilli and little salt in it. Fry for a minute.

Now add curry powder, red chilli powder and garam masala in it. 

Fry for 3-4 minutes, till tomato turns mushy and leaves oil from the sides.

Pour boiled split Bengal gram along with bottle gourd on it. Stir nicely. 

Let it cook for 3-4 minutes. Switch off the heat now.

Garnish with coriander leaves and seve hot with plain rice or chapathis.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved;  Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

SORU CHAKULI - AN EASTERN INDIAN DOSA

Valentine's Day is approaching, Pari of Foodelicious and CupoNation have organised a wonderful event as well as a giveway. Friends do participate by clicking Foodelicious's link above.

Food Loving Bengalis prepare fingerlicking delicacies throughout the Winter, that is called Pithe-Puli. From Makar Sankranti onwards every household prepares different kind of sweet or savory delicacies. One of the yummy delicacies is SORU CHAKULI. It is not only famous in Bengal, but same popular in Orissa and Assam.

 

This is very similar with South Indian Dosa. My hubby's favourite, but this time I made it specially for my Mum and MIL. Because mostly they like traditional food. We enjoyed it too much. Can't resist myself to wait for another Winter. Hope you enjoyed this traditional pithe, serve hot with nolen gurer rass (date palm jaggery syrup) or spicy dum aloo. Now back to the recipe here:

INGREDIENTS:
1&1/2 Cups Rice
1 tsp minced Ginger
1 Cup Skinless Black Gram Lentil (urad dal)
A pinch of Salt
1/2 tsp Freshly grounded Black Pepper
1/2 tsp Roasted and crushed Fennel seeds
50 ml Oil
Water as required

METHOD:
Soak skinless black gram lentil and rice seperately for 2 hours.

Grind black gram lentil and rice by adding water little by little to make a smooth paste. Add little more water to prepare a thin batter (dosa batter consistency).

Add minced ginger, roasted fennel powder, black pepper power and salt in it. Mix nicely.

Keep it covered for 1-2 hours. Heat few drops of oil in a non-stick tawa or griddle. Spread it well and wipe it off with a wet cloth. Pour a ladleful of batter on the tawa and spread it to make a thin round.

Turn the pitha upside down after 2 minutes. Let it cook for another 2 minutes. It should leave the bottom of the tawa easilly when done.

Remove it from tawa.

Serve hot with date palm jaggery syrup (nolen gurer rass) if you like sweets or may serve with spicy dum aloo as a delicious snack.

Sending to: Jagruti's Pancake Day celebration.

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