February 9, 2017

Whole Green Moong Idli


The healthier options while cooking is what tempted me to start this blog.  I am always looking for other ways to prepare the ever favorite idlis. Here is one kind....using whole green moong.  Try frying this batter as bondas and the kids are sure to love them!!!





1/2 cup urad dal
1/2 cup green moong
2 cups idli rice
1tsp methi seeds


Soak the methi seeds, the dals and the rice separately. overnight.  It is more important that the whole green moong is soaked thoroughly for a longer time. 

Drain the water and begin by grinding the methi and the urad dal.  Half way through add the whole green moon w well

Lobiya/Black eyed pea Sambar

With some leftover boiled black eyed peas in my refrigerator, I decided to use in sambar preparation and found it very tasty.  This is a nice change from the masala gravy that I always try with this fast cooking bean....




1 cup of cooked lobiya
1/3 cup finely chopped onion
1 small tomato chopped
1 green chilli
1 red chilli
1/2 tsp sambar powder
1 flat tsp tamarind paste
salt to taste
1/2 tsp sambar powder(fresh)
curry leaves
coriander leaves
3/4 tsp mustard
1/8 tsp methi seeds


Take little oil and when it gets hot splutter the methi seeds followed by mustard.  Add the red chilli, green chilli, curry leaves and hing powder.  Add the onions and saute it for a couple of minutes followed by the tomatoes.  Let this cook for 3-5 minutes.  Add water and bring this to a rolling boil.  Add salt and a spoon of tamarind paste(you can always taste and add it also).  After this has cooked for a minute or so add the sambar powder and let this cook for 2 minutes on medium flame until the raw smell goes away.  Now remove about a ladle of the lobiya and add the rest to cooking water.  Nicely mash the set aside lobiya and add it to the gravy.  If you think a thicker consistency is needed,  mash the gravy with the masher while it is cooking. 

Garnish with some chopped coriander leaves and enjoy with rice.