Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts

Raw Mango Moong Dal Chutney/Mamidikaya Pesarapappu Pachadi#Improv

This is a Vegan & Gluten Free Moong Dal & Mango Chutney using raw mango, moong dal and other spices. Pachadi's in Andhra cuisine is mainly a chutney. This can be had with rice or dosa, this will actually pair well for sandwiches or even with rice. 
¼ Cup Yellow Moong Dal
1 Small Raw Mango- peeled & chopped
2 Dried Red Chillies
¼ Teaspoon Cumin Seeds
Salt to taste
1 Teaspoon Oil
For the Tadka

¼ Teaspoon Mustard Seeds
¼ Teaspoon Urad Dal
A Sprig Curry Leaves
2 -3 Dried Red Chillies
1 Teaspoon Oil
A pinch of Asafoetida


Heat a teaspoon of oil in a pan. Add the moong dal and fry it, stirring continuously on a low flame till golden brown. Transfer it to a plate and set aside. In the same pan add the cumin seeds and fry for a few seconds. Transfer it to the plate and set aside. After this add the red chillies and fry for a few seconds.  Let them cool completely.
In a small mixer jar first grind the cumin seeds, moong dal and red chillies into a coarse powder. Now add  the chopped mango, salt  to taste and grind it to a little coarse paste by adding water. Transfer the chutney into a bowl.
For the Tadka
Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter and the urad dal turns brown, add the curry leaves, asafoetida and red chillies, mix it well and immediately pour this over the ground chutney.
Serve with rice or with Tadka Dosa, this is a quick, easy, tasty and delicious chutney.
My Notes

For this chutney, have used 
 semi ripe yet firm mango, can use raw mango too, just add the quantity mango according to its sourness. So taste it before you take it out from the mixer jar. 
Labels: Chutneys & Dips, Raw Mango, Lentils, Vegan, Gluten free, Healthy, Andhra Pradesh, Improv Cooking Challenge,South Indian

Improv Cooking Challenge: August 2019  
Theme - Chilly & Mango
Chileta Mango suckers by Pandemonium Noshery
Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm
Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe

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Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.
It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.
Add this cooled mixture along with the oil to the batter, mix it well. 
Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  
When it look like , dry on top and the bottom is brown, brush oil on top.
 then flip to the other side once it's done on that side. Try to spread it thinly.
When done see the brown spots on top, do no brown it too much. 
Take it out on to a serving plate like wise make the more dosas with remaining batter.
Serve hot.. Enjoy or with chutneyHomemade Idili / Dosa Podi, these are so crisp and perfect. 
Other Idli / Dosa recipes 
Indo Chinese Idli Fry - Leftover Idlis
Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils 

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Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 
For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 

1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 
1 Tablespoon Oil

For the Dosa Batter
Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.
Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  
In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.
Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa
Take how much you want to use in another smaller pot. 
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 
Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.
When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.
In one or two dosas I had some leftover potato sabzi added that too.
Serve hot with Spicy Tomato Chutney.
For the Spicy Tomato Chutney
Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 
the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 
Add chopped tomato and keep sauteing till all moisture goes off. 
Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 
Let this mixture cool completely and then grind it to a smooth paste. 
For the Tadka
Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 
Chutney is ready to be served !!
Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian
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Kali Dal /Beluga Lentils#EarthDay

This Dal is known as Beluga lentils or  black lentils in English.
Made this dal for lunch with a twist. Tasted awesome and delicious.  This requires patience to cook and saute it on low flame.  If you have a slow cooker then use it to  make this dal. 

1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger  - finely chopped

5 Cloves Garlic - finely chopped
1/4  Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Red Chilly powder
1 Teaspoon Kitchen King Masala
Salt to taste
2 Tablespoons Oil
For the Tadka 
2  Tablespoons Oil 
2 Tablespoons Desi Ghee
3 Clove Garlic - lightly mashed - optional
1  Teaspoon Cumin Seeds
1/2  Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing
2 -3 Tablespoons Fresh Cream
2 -3 Tablespoons Coriander Leaves - chopped

Clean, wash  sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6  times.  Wash the  rajma beans to well.  Then soak  them overnight.

Next morning again rinse it 3 -4 times in running  water. Take the sabut urad dal on to plate and clean it - i.e to remove the dal has not puffed up/  the hard ones.
Cook the dal and rajma together for at least 10 to 15 minutes  in sufficient water ( 4 - 5 Cups) after the whistle on low flame .  When cooker cools on its own, open it and lightly mash it with then back of the spoon or a vegetable  masher, it should be absolutely soft, easy to mash. Add water if  it's too thick.
In a large pot / vessel heat 2 tablespoons oil,  add onions,  ginger, garlic, and saute till golden. Now add  the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates.  Add the dal and If its runny, don't worry, the water will evaporate during further cooking.
Put the dal to cook on  very low flame. Stir the dal regularly as urad dal tends to stick very fast at the bottom. Taste for salt and basic flavors.  Let this simmer on low flame for at least 30 to 45 minutes. Keep stirring the dal in between by scraping it till bottom with a spatula. 
Meanwhile, let's prepare Tadka.
Heat oil + ghee in a pan. Add garlic, cook till it becomes a light brown , but stir continuously for even browning.  Add cumin seeds and dry red chillies let it sizzle.
Take off the flame. Add asafoetida  and  chilly powder.
Mix well. 

To Serve
Transfer dal to a serving bowl.
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice. 
We had the remaining with rotis for our dinner and it tasted even more good!  

Labels : Sabut Urad Dal, Beluga Lentils, Vegetables, Main course, Punjab, Healthy, Earth Day, Vegetarian

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Edit with the Docs app Make tweaks, leave comments and share with others to edit at the same time. NO, THANKSUSE THE APP Earth Day Recipes (Preview HTML)

Earth Day Recipes

Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends -

For a Small Planet

Hosted By The Baking Fairy and Palatable Pastime

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Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds


Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or 
 a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 
In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 
Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.
Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.
Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course
Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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