Sprouts Salad | Moong Sprouts Salad | Healthy Salad | Rumana's UK Kitchen

This is a very healthy salad loaded with moong sprouts, cucumber, tomatoes and onion. With a drizzle of lemon juice and tangy chaat masala. It takes this salad to another level. Do try and let me know your comments in the comment section. X 

Click on the link below for video recipe.

https://youtu.be/noFsur_7L7s

Ingredients:

1 cup moong sprouts 

1 medium onion

1 large tomato

1 small cucumber

Hand full of chopped coriander leaves

1tsp lemon juice

1tsp chat masala

salt to taste.

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

Ingredient's.

1 cup moong dal wadi

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

2tbsp oil + 2tbsp for frying wadi and potato

Salt as per taste.

Cooking Method

In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.

In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Moong Dal Kachori.

Moong Dal Kachori is a easy to make and very very tasty to have with hot cup a tea for a breakfast or as a evening snacks. This recipe is sitting in my draft from ages, Since the climate is getting cold here so I think it's a right time to post this recipe.. I have taken this recipe from NishaMadhulika.com and thanks to her for such a awesome recipe. Do try and let me know.

Ingredient's For Filling.

1cup moong dal (soaked for 2 hours)

1tbsp finely chopped ginger garlic

2 finely chopped green chillies

Pinch of Hing

1/2 tsp fennel powder

1/2 tsp cumin

1/2 tsp dry mango powder

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

2tbsp oil

Salt to taste.

Ingredient's For Dough.

2 cup Maida (all purpose flour)

1/4 cup oil

Salt to taste.

Cooking Method.

Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Stuffing:

Coarsely ground the soaked moong dal. Set it aside, Preheat pan and add 2tbsp oil in it. When oil is hot, add cumin seeds and saute for while. After sauteing cumin seeds add hing, green chilly, red chilli powder, coriander powder, ginger garlic, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala and dry mango powder. Mix all ingredients really well. Stir constantly and cook dal until it dries. Take out the roasted dal in a bowl and allow to cool. 

Take little amount of dough, equal to size of lemon, and roll to a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat a enough oil in a deep frying pan for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.

Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it.

Ven Pongal. Pressure Cooker Version

Ven Pongal is a very easy and comfort food and it is one of the most famous breakfast in South India. Even it is cooked at temples to offer to god and even during several puja/festival specially in Pongal festival it will be cooked in each and every house along with few more different varieties of rice dishes. If your not in mood to cook something spicy or heavy food then this is the best option to cook, because it is very lite on stomach and does not take time at all. But tastes simply awesome along with some coconut chutney..

Ingredient's to boiled rice.

1 cup rice

1/4cup split moong dal

4 cups water

Ping of hing

Salt to taste.

Ingredient's for tempering.

1tsp cumin

1/2tsp black pepper

2 green chillies (finely chopped)

10 curry leaves

2tbsp ghee.

Cooking Method.

Dry roast moong dal until slightly browned, set aside with raw rice. Pressure cook rice, moong dal, hing and salt with 4 cups of water for 3-4 whistles until mushy.

Meanwhile you can get ready with the tempering ingredients. In a frying pan add ghee when it is hot, add the rest of ingredients and fry for 2 to 3 minutes on a low flame.

Once the pressure releases, open and add the tempered items. Mix well, add more ghee if needed.

Serve hot with chutney of your choice and sambar.

Egg & Potato Masala Moong Dal.. (Pressure Cooker Version)

Egg & Potato Masala Moong Dal.. From past few weeks I'm feeling like to cook only that food which I use to eat before my marriage.. After my marriage my eating habit and food has changed completely. I use to be hardcore non-vegetarian I change my self to be just non-vegetarian.. I changed my cooking and eating habit just because of my hubby, because he don't prefer to eat non-veg that much and I don't wanted to eat alone. So instead of eating every day I made it to twice a month or sometime once in a week... Me being south Indian I love north Indian food from the beginning , I think for that only god gave me a my Husband :) I have just started cooking some selective food slowly and he is also eating. I'm sure if I cook south Indian food at least once in a week it is good for him to try out new dishes.. It is not like he don't eat completely, he eats some foods which favourite of all (Dosa, Idli, Sambar, Rasam etc) now enough of my story. Let me come to the recipe..

This masala moong dal with potato and egg is my family curry, we use to eat this most of the time for breakfast with hot roti's but I prefer with rice. So I use to save my dal for the lunch and then eat with rice.. Do try this unique combination to serve a different dish to your family member..

Ingredient's.

4 hard boiled eggs

2 medium potato (cut into big chunks)

1 cup split moong dal

1 medium onion, 2 green chilli, 1 large tomato (finely chopped)

1/2tsp turmeric, 1/2tsp coriander powder

1tsp ginger garlic paste

Hand full of chopped coriander leaves

Salt to taste.

For Tempering.

1/4tsp mustard seeds

10 curry leaves

3tbsp oil.

Cooking Method.

In a pressure cooker, add oil when it hot, add mustard seeds and curry leaves, when they splutter, add chopped onion and green chilli and fry them to golden brown.

Then add turmeric, coriander powder, ginger garlic paste and tomato, fry till oil start separating.

Now add moong dal. potato, coriander leaves and salt, give them good mix and add 2 cups of water, boiled eggs, again mix them and close the lid and cook for 2 whistle and allow them pressure to go completely before opening the pressure cooker..

Serve hot with Roti or Rice..

Moong Dal Dosa (Split Lentil Dosa)

Split Moong Dal Dosa. This time to make this dosa i have used the split moong dal, but the other ingredients and procedure are the same, what i had used for the whole moong dal dosa. Also this taste was different from the whole moong dal dosa. I felt that i have cook moong dal dosa very often because it is healhty and tasty too.  In this photo i have made two different types of dosa, 1 is very crispy and the other 1 is non crispy. So you decide what type of dosa you prefer. I served this dosa with Coconut and Mint chutney...

Ingredient's

1/4cup split moong dal

1/4cup rice

2tbsp urad dal

2 green chilli, 1tsp ginger garlic paste

Salt to taste

Water as requires.

Cooking Method

Soak the split moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.

These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 

Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney.

And repeat the same processes for the rest of the batter.

Iam sending this recipe to Jaruti's of Cooking Odyssey.Celebrate MakarSankranti and Republic Day of India.

Whole Moong Dal Dosa!!!

Whole Moong Dal Dosa. This dosa is very healthy and very tasty dosa and to make this dosa you don't need more time, you can make this dosa for breakfast in a very less time. Even you can add finely chopped onion from top, but i have not added onion in to it. First i wanted to try this recipe without onion, adding or not adding onion the taste will not change. I served this hot dosa with peanuts chutney and hot cup of tea, it was very very taste. Do try and let me know...

Ingredient's
1/4cup whole moong dal (Green gram)
1/4cup rice
2tbsp urad dal
2 green chilli, 1tsp ginger garlic paste
Salt to taste
Water as requires.

Cooking Method
Soak the whole moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.
These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round.
Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney
And repeat the same processes for the rest of the batter.

Iam sending this recipe to jagruti's of cooking odyssey. Celebrate MakraSankranti and Republic Day of India.

 

Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.

Panchmel Dal, Panchratna Dal (Mixed lentil curry)

The Panchratna Dal is also known as Panchmel Dal and is a part of the rich Rajasthani Cuisine. It is a protein packed meal as it contains the goodness and nutritive qualities of 5 different lentils. I have changed this recipe a little and the results were a delicious, aromatic dal, which has become my favourite dal ... I got this recipe from a tv show called Health mange more in FoodFood channel.. This channel has become my all time favourite now, when ever i have nothing to do i watch this channel and get some unique and delicious recipes and try to cook in my way... I have many recipe yet to try. I'm waiting for the right time to cook. :) 

Ingredients

1/3 cup chana dal, 1/3 cup toor dal
1/3 cup moong dal, 1 tbsp urad dal, 1 tbsp whole moong
1 onion, 2 tomatos, 2 green chillies (Chopped finely)
3tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2 tsp garam masala
3 garlic cloves
10 curry leafs
1 tsp cumin seeds
a pinch of asafoetida
2 tsp dried mango powder
3 tbsp ghee
Salt to taste

Cooking Method
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, curry leafs, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the onion and tomatos, fry till the tomatos are soft. Then add the prepared masala paste and sauté for 1 to 2 minutes. Add the cooked dal, amchur, and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.