Tag: moong

Protein rich food

(164)Khata Moong

Ingredients

½ cup whole Moong ( Green gram).
¾ cup water for cooking.
1 tsp. salt.
½ tsp. Turmeric powder.
½ cup curd.
½ spoon grated ginger.
Tempering Ingredients( Vaghar)
1 tbsp. Oil
½ tsp. Cumin seeds.
¼ tsp. Asafoetida powder.
8-10 curry leaves.
2 Red whole chillies.
1 tbsp. Coriander leaves.

Method

Wash moong 2-3 times. Soak overnight and next day morning drain water.
Add water, salt and turmeric powder in moong for cooking.
Pressure cook upto 2 whistles.
Once pressure is released remove from cooker and strain cooked Moong.
Strained water you can use for making Moong Osaman. Whole moong keep aside.
In pan take curd and 2 cup Water . Mix thoroughly with the help of churner and then add whole moong in it .Mix grated ginger.
Boil on medium heat and stir continuously otherwise curd starts curdling.
After two boils switch off the flame or put tempering vessel on another stove and heat oil in it.
Add Cumin seeds and wait for crackling sounds. Add Asafoetida powder, Curry leaves and Coriander leaves. Soute for 10-15 seconds and mix vaghar with moong.
Cook again till two boils. Switch off the flame.
Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish

Tags curd, khata, moong

Dinner lunch

(20) Stuffed Kulcha

Roasted stuffed flatbread

Make 12 Kulchas

Ingredients

1 bowl (250 gms.)wheat flour

1/2 tsp.salt

1tbsp.sesame (til)seeds

2 tbsp curd(dahi)

2 tbsp.oil

130 ml water

For stuffing:

1 cup grated cheese

Chat masala

Method:

1)In one big mixing bowl add all ingredients for making dough and knead for 2 mins.

2) After pouring 1 tsp.oil on dough knead for 1 min. more.

3) Cover the dough and allow it to rest for 30 mins.

4) With the help of rolling pin roll tennis ball sized dough into round flat bread.Now put 1/12 th of grated cheese in the centre, sprinkle chat masala over it. Make it into ball by pinching all sides together,gently press to flatten and once again roll into flat round bread(kulcha).

5) Apply water on upper side of kulcha with fingers or brush

6) Flip upper side on hot tawa so that kulcha stick to tawa .

7) Roast upper side of kulcha directly on flame.

8) once upper side roasted,put the tawa again on flame so that lower side starts cooking on tawa.

9) same way roast all kulchas and apply pure ghee or buuer on it

10) Enjoy kulcha with any curry of your choice.

List of my other recipes

Tags greengram, kulcha, lunch, moong, nomaida

Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice