Beans stir fry with Moong Dhal

My toddler son eats only curd rice. It is very difficult to make him eat lentils. Once a week, I make him eat Paruppu sadam (Toor Dhal curry) with much force; he eats it with an angry face. He doesn't like sambar or any curry made with lentils except for kootu, that too , he likes to have it as a side dish to curd rice. But he eats almost all vegetables except for bitter gourd. Usually I add moong dhal to cabbage stir fries. I tried it with beans and it turned to be flavorful and on top of it, my son liked it very much. :) Though he eats just 1-2 tblsp of vegetables, I am quite happy that he eats it along with lentils.

Ingredients:

Beans 250g
Dried Red Chillies 2-3
Moong Dhal (yellow) fistful
Grated Coconut 1 tblsp
Salt
Water

To temper:

Pearl Onions few
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Curry leaves few
Asafoetida a pinch
Oil

Preparation:

Chop Beans and Onions into fine pieces.

Method:

Heat Oil in a Pan. When hot, add mustard seeds. When they start popping up, add Urad Dhal, Curry Leaves, Asafoetida, onions and red chillies. Fry till onions turn translucent.

Now add chopped beans and salt. Fry for a while and then add Moong Dhal along with water. Cook till done.

Serves: 2
Serve with steamed rice and any spicy curry.

This goes to Vegan thursdays, an event initiated by Priya suresh of Priya's versatile Recipes. We are a group of bloggers who share only vegan recipes on first and last thursdays of every month. 

Pasiparuppu Urundai / Moong Dhal Laddoo

I prepare Pottukadalai Urundai (Fried Channa Dhal or Chutney Dhal Laddoos) quite often. For a change, I thought of making Laddoos with yellow Moong Dhal. This is not as tasty as Pottukadalai Urundai (may be because I got used to eat that since years), but I think we can have it once in a while for its healthy benefits.

Ingredients:

Pasiparuppu (Split - Yellow Moong Dhal) 1 cup
Sugar 1/2 cup (or as needed)
Raisins or nuts
Ghee 4-5 tbsp

Method:

Dry roast Moong dhal on a low to medium flame with continuous stirring till it turns slightly golden brown and the raw smell leaves. This is a very crucial step. This would take more than five minutes. If this is not done good, then laddoos would give a raw smell of Moong dhal.

Once cooled grind it to a fine powder. Powder sugar and sieve both together. Transfer to a plate.

Melt Ghee in a Pan. Pour it to the flour-sugar mixture. Mix well and pinch little (lemon size) and prepare laddoos along with raisins as soon as possible when it is hot.. If the flour is dry, add 1-2 tblsp of melted ghee and can be proceeded.

How to prepare Andhra Paruppu Podi ??

Andhra is a state in India. Their meals is incomplete without this paruppu podi. Andhra Paruppu Podi literally means Andhra Lentils powder that is usually mixed with hot steamed rice along with ghee or oil.

We had never had this at home. But I started liking it after tasting it in a restaurant in Tirupati. Since then I would eagerly look for podi in any restaurant meals. My Hus too likes this podi a lot. 

Though this is not always available in my kitchen like Idli Podi, I prepare this whenever my hus stays here alone or whenever guests arrive for lunch or whenever I crave for this podi. So unlike Idli Podi (or Idli Milagai Podi), I don't prepare a fresh batch as soon as it gets over. I got this recipe from one of my friend whose native place is in Andhra. I've planned to learn more recipes from her during my vacation this time.

So here is the authentic Andhra Paruppu podi recipe:

Ingredients:

Toor Dhal (Thuvaram Paruppu) 1 cup
Split yellow Moong Dhal (Pasiparuppu) 1/2 cup
Pepper 1 1/2 tsp
Cumin 1/2 tsp
Dried Red Chillies 3
Garlic Cloves 4
Curry Leaves Few
Asafoetida 1/8 tsp
Salt

Method:

Dry roast the dhals separately until few turn slightly brown.

Dry roast the red chillies, garlic cloves, pepper and cumin seeds until they turn their color slightly. Allow to cool. Grind everything together in a mixer along with salt. Store in an air tight container.

Serve with steamed rice and oil/ghee.

 

Notes:

Toor Dhal is the main ingredient. Other ingredients are included according to one's taste preferences. Moong dhal can be replaced by Pottukadalai (Chutney Dhal / Roasted Bengal Gram) or Channa Dhal or a combination of all these. Since I include those dhals in Idli podi, I prepare this only with Moong dhal and Toor dhal & this looks like a perfect combination for us.

This is off to Vegan Thursdays. We are a group of bloggers who share only vegan recipes on first and last thursdays of every month. To know more or join here.

Venn (White) / Milagu (Pepper) Pongal

Pongal and Sambar

Venn Pongal is prepared along with Charkkarai / Sweet Pongal during Pongal festival. But this is also a special breakfast in every Tamil Home. This is a perfect recipe if you get more guests at home as this can be prepared faster.

This is my 25th Post. I am happy that it happened to be my Favorite Pongal. This is my son's favorite too.

Whenever I prepare this, he becomes restless. He doesn't like to wait until it cools. I make him touch Pongal and realise that it is hot. Only then he understands and waits to eat. I like to serve him this as he eagerly opens his mouth for every spoon of Pongal. There is nothing special for a Mother other than seeing her child eating well.

Here is the Recipe.

Ingredients:

Raw Rice 1 cup (200ml cup)

Pasiparuppu /  Split (Yellow) Moong Dhal ½ cup (200 ml cup)

Pepper Corns  1 ¼ tsp

Cumin / Jheeragam  ¾ tsp

Finely cut Ginger 1 tsp

Curry Leaves 6-8

Cashew nuts (Optional) Few

Vanaspati/Dalda  3 tsp

Oil  2-3 tsp

Salt

Water 3.5 cups

Preparation:

Cut Ginger into fine pieces. Cut Cashew nuts into two.

Method:

Heat Dalda and Oil. When hot, add Ginger and Curry Leaves. Few seconds later, add Pepper Corns, Cumin and Cashew nuts. Fry on a low flame till they turn slightly brown and Ginger turns soft.

Add Raw Rice and Dhal. Fry for 2-3 minutes. Now add water and Salt. Stir well. Cook for 3-4 whistles.

Serves: 2

Serve with Coconut Chutney and/or Sambar.

Note:  

Do not over fry the spices. Add cashew nuts, the last while frying. You can also use Ghee instead of Dalda.

Use 1 cup more water than you use usually to cook rice. Allow one more whistle than usual. For example, I use 2.5 cups of water and 3 whistles for cooking normal white rice of 1.5 cups. So for Pongal, I use 3.5 cups of water and 4 whistles for 1.5 cups (Rice + Dhal).

If hard water is used for cooking, like me, soak Dhal for one hour and Rice for half an hour. Traditionally, Raw Rice is used to prepare this Pongal as it can be cooked mushy or too soft.

I used less Cumin as I am feeding my toddler son. You can include upto 1½ tsp according to your taste.