Long long ago, so long ago, I myself have no clue how long ago, I made this dhall. It was lying there in the drafts for so long time. Finally I managed to write this today. I made this dhall when my husband was out of town. Here goes the recipe.
Ingredients:-
Moong dhall - 1/4 cup
Toor dhall - 1/4 cup
Channa dhall - 2 tsp
Mixed sprouts - 1/2 cup
turmeric powder - 1/2 tsp
Sambar powder - 1 tsp (acc to taste)
Tomato - 1 (chopped)
Salt to taste
Asafoetida - a pinch
oil- 1 tsp
mustard seeds- 1/4 tsp
Urad dhall - 1/2 tsp
red chillies - 2
Coriander leaves - for garnishing.
Wash both moong, channa & toor dhall nicely. Take a pressure cooker, put the dhall, sprouts, chopped tomato, add required amount of water, add turmeric powder, sambar powder and let it cook for 2 whistles. When the pressure is released, add required amount of salt and let it cook for another 3 minutes. Turn off the stove when u get the required consistency. In a small pan, pre heat oil, splutter mustard seeds, fry urad dhall and red chillies to golden brown and pour it on top of the dhall. Add a pinch of asafoetida and garnish it with coriander leaves. This goes well with hot steaming rice & ghee, rotis & pooris..
Since we don't have any festivals this year, we didn't make any sweets for navarathri. But my kids really love laddoo. Since my MIL is here with us and she make really good laddoos, thought of learning laddoos from her.
Ingredients:-
Besan Flour/Kadala maavu - 1 cup
Rice flour - 3 tsp
Sugar - 1 1/2 cups
Cardamom - 1
Edible Camphor - a pinch
food color - two pinches
Oil - to deep fry
Cashew & Raisins - to garnish
Mix besan flour and rice flour along with food color and make it like a batter. Consistency should be like dosa batter. Take a heavy bottomed pan, dissolve sugar with just required amount of water and let it boil. Syrup should come like a sticky syrup. If you touch it, your hands should be sticky. When the paagu is ready, heat the oil, pour the batter in a sieve with round holes. Tap it with a small spoon so that small balls fall in the hot oil. When its fully cooked, add it immediately to the sugar syrup. In the mean time, fry cashew & raisins to golden brown and add it in the syrup. When the mix is warm, make small balls and let it cool. Now Boondhi laddoo is ready.
I have never tried anything with green moong dal before. I had to buy this dhall cos my kids had some activity in their art class with those. Since I had more than half a packet, I thought of trying something with green moong dhall. Itried this rice with it and it came out pretty good.
Ingredients:-
Basmati Rice - 1 cup
Green Moong dhall - 3/4 cup
Tomato - 2
Onion - 1 big
Garlic - 3 pods
Ginger - a small piece
Green chillies -5 (acc to taste)
Carrot,peas,potato,Green Bell Pepper - 1 cup (thinly sliced)
Salt to taste
Turmeric powder - 1/2 tsp
Cardamom - 1
Cloves - 1
cashews - few for garnishing
Coriander leaves for garnishing
Oil - 1 tsp
Ghee - 1 tsp
Ajwain seeds - a pinch
Cumin seeds - 1/4 tsp
Soak Green Moong Dhal** for 3 to 5 hours. Wash and soak basmati rice for 10 minutes. In the mean time, boil tomato and peel off the skin and grind it into a fine paste. keep it aside. Also grind onion, garlic, green chillies and ginger into a fine paste. Keep it aside. Now pre heat oil & ghee in a pan, splutter cumin & ajwain seeds, cashew cinnamon & clove, saute onion paste to golden brown. Add the thinly chopped vegetables now and saute for couple of minutes. Now add the tomato paste, turmeric powder, soaked moong dhall and required amount of salt. Let everything mix well. It will be in semi solid consistency. Now add the basmati rice, required amount of water *** and cook it till its done. Garnish it with coriander leaves. Enjoy with some raita.
** - I soaked green moong dhall for 1 1/2 hours which was not enough. So microwaved it for 3 minutes before adding it to the masala mix.
*** - My tomato-onion masala mix was little bit watery. So I just added 3/4 cup of water along with rice and masala mix for cooking.
