Moong Dal Sambar

This sambar I, have enjoyed, during my stay in Bangalore. I use to have this for breakfast every day with idli, dosa or vadas and filter coffee. I made it for our lunch along with Instant Urad Dal Flour & Rava Medhu Vadas. This was a classic combo which revived memories of my stay in Bangalore.

Serves 4 to 5
Ingredients
9 -10 Sambar Onions/Shallots - peeled
2 Small Tomatoes - chopped finely
A Small Lime size Tamarind - soaked in 1/4 cup warm water
½ Cup Yellow Moong Dal
1 Teaspoon Sambar Powder
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Salt to taste
1 Tablespoon Oil
A Sprig Curry Leaves
¼ Cup Packed Freshly Grated Coconut
For the Masala  
1 Teaspoon Oil
1 Tablespoon Coriander seeds
1 Teaspoon Chana Dal
4 Whole Dry Red Chillies
¼ Cumin Seeds
10 Grains Fenugreek Seeds
For the Tadka 
1 Teaspoon Mustard Seeds
2 Dry Red Chillies
A Sprig Curry Leaves
1 Tablespoon Oil
A Pinch of Asafoetida  

Method 

Fry all the ingredients under Masala in a teaspoon of oil separately, till fragrant and they start to turn brown. Grind the roasted ingredients well. I used half of the dry powdered masala ( keep the remaining in a airtight container with a label and used it the next time to make  sambar) and again ground it along with the freshly grated coconut and a little water to a thick fine smooth masala paste.

Wash and soak the dal for 30 minutes. Then pressure cook the dal for 3 whistles on high flame by adding  1½ cup water and a pinch of turmeric powder to it.

In a pan, heat a tablespoon of oil and fry the sambar onions for a minute, add the tomatoes and cook till tomatoes become mushy, 

add the tamarind extract(soak very little tamarind in hot water and extract juice), sambar powder, turmeric powder, curry leaves and salt, stir well. Now add the cooked moong dal and the ground paste. Add 2 cups of water or as per your desired consistency. 

Bring this to a rolling boil and then reduce to flame to low, let it simmer for 8 -10 minutes, keep stirring after every two minutes so that the dal does not settle to the bottom of the pan and get burnt. Taste for salt and seasonings add if needed according to your taste. Switch off the flame.

Now let's make the Tadka

Heat oil in a tadka pan add the mustard seeds, when they splutter add the red chillies, asafoetida and curry leaves. Stir this with a spoon and pour it over the dal. Cover and let it sit for 10 minutes. Serve hot garnished with coriander leaves.

Enjoy with Instant Urad Dal Flour & Rava Medhu Vadas
 or ildi, dosa or even steamed rice.
Labels : South Indian,Moong Dal, Sambar, Vegetarian, Vegan, Gluten free, Main course, Breakfast, Healthy

Instant Urad Dal Flour & Rava Medhu Vadas

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
1/2 Teaspoon Salt 
1½ Cups Water
Oil for deep frying

Method 

Whisk  the urad dal flour with water( adding a little water at a time) till light and fluffy  dough for at least 15 minutes with a electric hand beater. When light, fluffy add rice flour, whisk till thick  and bubbly batter is formed. 

Now add the rava/semolina and beat again for 2 - 3 minutes.  Let it rest for 10 minutes.  Then add chopped green chillies, cumin seeds, coriander and curry leaves. 

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with Moong Dal Sambar for our Sunday lunch, a change from the routine food.  Enjoyed it thoroughly!!

Labels : South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan

Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 

I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 

I always use  the white part/rind in cooking recipes. So after my Watermelon Paratha, its this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love it. The coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients
11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste
Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.

Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.

Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 

Cover it with a lid and let the dosa cook in its own steam till done. 

Then flip it and cook for a minute on that side too.

Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 

Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly

Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 

Improv Cooking Challenge; July 2020

Watermelon and Olive Oil

• Watermelon Salad with Feta and Cucumber by Making Miracles
• Andalusian Watermelon Gazpacho by Pandemonium Noshery
• Summery Grilled Haloumi Salad by Culinary Adventures with Camilla
• Kalingana Saali Polo / Watermelon Rind Dosa by Sneha's Recipe
• Sweet Heat Watermelon Gazpacho by Cookaholic Wife
• Watermelon, Blueberry, and Mint Salad by A Day in the Life on the Farm
• Watermelon Chaat Salad By Palatable Pastime

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

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. 

Ingredients

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

Method

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