Showing posts with label recipe moong dal. Show all posts
Showing posts with label recipe moong dal. Show all posts

Pasi Paruppu Pittu /Moong Dal Upma and Sheera


Very much healthy and comforting and one of our favorite breakfast ever!  It is little lengthy procedure to do.  Try it on Sunday or in a holiday. Let me assure you the time you spend in the kitchen is worth enough to prepare this breakfast and I bet you and your family will enjoy. 

Check the below quick and easy breakfast Upma Varieties:

  • 1 cup Moong Dal / Yellow Split peas/Split Mung Bean
  • 1 Hand full Boiled Rice

~For Spicy Flavor
  • Mustard Seeds - 1 tsp
  • Chana Dal (Split Black Chickpeas) - 1/2 tsp
  • Urud Dal (white Lenti) - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Green chili - 1 to 2
  • Mor Molga (Dry marinated green chili) - available in Indian store
  • Curry leaves - Few
  • Turmeric Powder - 1 tsp
  • Fresh Coriander Leaves
  • oil for seasoning
  • Salt to taste

~For Sweet Flavor
  • Sugar - 1.5 cup
  • Water - 1 cup
  • Almond, pistachio, cashews, raisin(which ever available with you)
  • Ghee (Clarified Butter)

Time required:  1 hr (excluding soaking and grinding time)


1) Soak the rice up to 12 hrs/overnight & moong dal is about 2 to 3 hrs. Then grind them as batter like rava mixture. Don’t grind them very smoothly. Just run it once. That’s it.

2) Grease the oil in idli plates and bake it as idli. Once idli done keep it aside for cooling and then smash the idli as powder format.

You can prepare this recipe in 2 types of flavor.

For Spicy Flavor Method:

Heat oil in a heavy saucepan. Fry the mor molaga/ dry marinated green chili  and keep it aside. In the same oil add mustard and urad dal seeds allow them to splutter. Add the curry leaves, turmeric powder, salt and fry for 2 mins. Add the cooked moong idli crumbled powder and stir very gently with a wide spatula till oil coats evenly. Garnish with fresh coriander leaves.

For Sweet Flavor Method:

Heat another  pan, add 1 cup water and 1 ½ cups of sugar bring them to boil, once sugar dissolves nicely, then add 1 cup moong dal crumbled mixture and mix well. Fry the cashews and raisins in  clarified butter & pour them on top.

Serving: Serve Hot. Enjoy the healthy comforting breakfast.

[Continue reading...]

Moong Dal Khichdi / Moogachya Dalichi Khichdi


  • 2 cups Rice
  • ½ cup Moong Dal / Green Gram Split
  • 5 cups Water (apprx. twice the quantity of rice and dal)
  • 1 tsp Jeera / Cumin Seeds
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Turmeric/Haldi powder
  • ½ tsp Red Chili powder(optional)
  • ¼ tsp Asafoetida/Hing
  • Salt to taste

Time Required: 30 mins


1) Wash rice and moong dal, drain and keep aside.
2) Heat oil in pressure cooker pan, add pepper powder and jeera, allow to splutter, then add haldi, and asafoetida.
3) If you want you can also add vegetables of your choice like green peas, potatoes, onions etc. Stir fry the vegetables till soft. Add red chili powder(optional).
4) Now add rice + dal and water (apprx. twice the quantity of rice and dal). And then add salt.
5) Cover and pressure cook the khichadi. 3 whistles is enough. Smear some ghee.
6) Serve hot with Kadi and roasted papad.

*Papad means- It is one type of Indian fryums in a shape of thin, disc shaped often made from black gram/white lentils & rice.
[Continue reading...]

Tamil Nadu Ven Pongal Recipe


It is a wonderful, nurturing and comfort breakfast dish very popular in Tamil Nadu. 

  • 2 cups Rice
  • 3/4 cup Moong Dal / Green Gram Split
  • Mustard Seeds - 1 tsp
  • Urud Dal/ White Lentils - 1 tsp
  • Green Chili - 2 nos. 
  • Few Curry Leaves 
  • 1" grated Ginger  
  • Black Pepper Powder - 3 tsp 
  • Few Cashews and Raisins for garnishing 
  • 5-6 tbsp ghee or butter 
  • Salt to taste

Time Required: 20-25 mins


Step 01) Wash rice and dal. Cook it in a pressure cooker up to 4 whistles

Step 02) Heat ghee and roast cashews & raisins until golden, remove carefully and set aside.

Step 03) In the same pan add  seeds and allow to splutter

Step 04) Add ginger grated, curry leaves, black pepper powder and salt and saute them for about 1 min. 

Step 05) Add cooked rice, dal and cup of water and mix nicely with seasoning 

Step 06) Garnish with cashews & raisins.

Serving: Serve hot with any Sambhar / Churtney /Brinjal Curry 
[Continue reading...]
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