A - Z Idli series ~ Y for Yellow Moong Idlis

Readers who follow my blog might have noticed that I am posting recipes as part of 'A - Z' Idli series these past few months. I am concluding the series this week and am going to post a recap of the whole series on Friday. Alphabet of the penultimate day happens to be 'Y'. Today's idlis are made only using yellow colored moong dal which are skinned mung beans (green ones). Moong dal is rich in protein like any other lentil and is easily digestible. These idlis are obviously healthy and protein rich, besides being diabetic friendly as well. These are gluten free and the recipe can be easily veganized by skipping yogurt. These idlis when served with a chutney and sambar make a wholesome meal.

The dal idlis I posted earlier in the series used both moong dal and black gram. These idlis need just moong dal as I mentioned above and do not need either rice or skinned black gram as the standard version idlis do. This idli preparation involves soaking but doesn't need fermentation of the batter, making these idlis a quick fix variety. Moong dal soak quickly and it takes about a couple of hours soaking. The dal can be soaked overnight to cut time, ground in the morning and idlis would be ready in less than an hour. I added carrots and peas to the batter for extra nutrition. Yogurt was added to lend a bit of tanginess to idlis. I added Eno's fruit salt to instantly ferment the batter as this idli batter was being used without any fermentation. 

Ingredients: (Yield - 8 idlis)
3/4 cup moong dal (Skinned mung beans / yellow colored one)

1.5 tsp. salt or to taste

2 tbsp. yogurt

1 tbsp. oil

1 tbsp. cashew pieces

1 tsp. mustard seeds

1 tsp. Bengal gram / chana dal

1 tsp. cumin seeds

1/2 tsp. grated ginger

1 small green chili, finely minced

1 sprig of curry leaves

2 tbsp. yogurt

3 tbsp. grated carrot

1 to 2 tbsp. frozen / fresh peas

1 tbsp. finely minced cilantro

2 tbsp. water (optional)

1/2 Eno's packet

Directions:

1. Rinse moong dal with water twice and drain. Soak moong dal in enough water for about 2 hours and drain the water completely.

2. Grind together the soaked moong dal, salt and yogurt in a blender to a smooth consistency. Add a little quantity of water if needed to grind the batter. Transfer the ground batter to a bowl.

3. Heat oil in  a pan and add cashews. Toast them until golden brown, by turning them once. Transfer them into a small bowl with a slotted spoon.

* Add Bengal gram, mustard and cumin seeds to the same oil. When the lentils start to turn reddish brown, add ginger, green chilis and curry leaves. Sauté for about a minute and turn off the stove. 

* Transfer the above sautéed tempering, cashews, grated carrot, peas and minced cilantro to the bowl.

4. Mix well and cover the bowl. Keep it aside for about 30 minutes.

Stir the mixture well after the resting period. Add water if the mixture appears too thick at this point. 

* Grease the idli moulds with oil / ghee. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

5. Add Eno's fruit salt to the batter just before making idlis.

6. Sprinkle a tbsp. of water over the fruit salt and mix well. 

7. Ladle the batter into the idli moulds. Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed. 

So far in this eries,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

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Seemavankaya Pappu / Andhra Style Lentils with Chayote

 

'Pappu' is a lentil aka dal dish from the south Indian state of Andhra Pradesh. The dish is on a thicker side compared to sambhar, a signature lentil dish from south India and also doesn't need sambhar powder. Green mango, greens, cuke, okra, tomato, and some of the gourds are the commonly used vegetables to prepare this style of dal. Chayote also works well in a pappu recipe though it is not used traditionally. The lentils can be pressure cooked adding the vegetable of your choice, green chili and even the tamarind, making it a quick and easy preparation. The seasoning of mustard seeds, curry leaves and asafoetida makes the dal flavorful. The delicious dal is served with rice, drizzling with ghee.

Ingredients needed for pappu:

1 cup pigeon peas / toor dal

1/8 tsp. turmeric powder
1 small chayote - peeled, seeded and chopped into cubes (I had about a cup.)

1 spicy green chili, slit lengthwise
Salt to taste (I added about 1 & 3/4 tsp. salt.)
1/2 tsp. spicy chili powder or as needed
Thick tamarind puree (I used somewhere about 3 - 4 tbsp. See note below.)

Ingredients for seasoning / popu: 

2 tsp oil 

1 tsp. mustard seeds 

1 tsp. cumin seeds (optional)

A pinch of fenugreek seeds (optional)

2 pinches of asafoetida

Few curry leaves

Directions:
* Wash pigeon peas / toor dal with water twice and throw away the cloudy water. Pressure cook the dal adding chayote cubes, green chili, turmeric powder and 2 cups of water for 3 whistles or until done. (I cooked chayote separately. The dal can be cooked in a thick bottomed pan on stove top in lieu of a pressure cooker. Soak dal for a couple of hours in that case to fasten the cooking process. Cook until the dal softens adding water as needed.)

* When the valve pressure is gone, remove the lid. Slightly mash the cooked dal with the back of a ladle and keep aside.

* Heat oil in a pan and add mustard and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves. Then add the mashed dal, salt, chili powder and tamarind. Mix all the ingredients well with the ladle. Add extra water if the dal appears thicker. Check the taste and adjust any seasonings if needed. Bring the dal to a boil and lower the heat setting. Let the dal simmer for 3 to  4 minutes for all the flavors to mingle and turn off the stove.

How to serve:
Serve this with a small mound of rice and a tsp of ghee. Serve along with a pickle, koora (a vegetable preparation), and yogurt for Andhra style lunch.

Notes:

1. Soak about 1/4 cup of tamarind in water for about an hour or microwave for about 3 minutes adding water. Squeeze thick tamarind puree using your fingers or passing through a sieve. Discard the seeds and fibre. Use the puree as needed and refrigerate the rest. The amount of tamarind puree used depends upon how much tartness is preferred in the dal. It must balance the salt and chili powder used in the recipe. If using ready made tamarind paste, the quantity mentioned above varies.

2. Chili powder can be entirely omitted from the recipe and green chillies can be used accordingly. Or only green chilies can be used in the recipe.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.

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Moonglet

Pesarattu is a traditional breakfast of the south Indian state of Andhra Pradesh, especially in the northern parts of the state where it commonly prepared at homes and eateries across the region. It is basically a pancake prepared with soaked and ground whole mung beans and sometimes with the skinned yellow variety. It is ground  with the addition of ginger, green chillies, cumin and salt to add flavor and usually served with ginger chutney.  

Moong dal chilla or pudla or polis, are again pancakes prepared with mung beans and are mostly popular in northern and western parts of India. They can be made of desired consistency - thick or thin and is a popular street food as well in the region. You can add finely chopped vegetables to make them nutritious or can stuff them with a spicy paneer, potato or any vegetable filling of your choice. Or they can be served plain with some ketchup or green chutney. 

I came across another version called moonglet sometime last year which has become a new favorite at home. To be honest, I eat pesarattu because they are healthy where as my husband eats it because I am the one who decides the menu and cooks, and he has no other option. You get the drift, right? 😀 Basically no one gets enthusiastic at our home when I prepare pesarattu. This changed when we tasted these moonglet for the first time. 

Moonglet (or the lentil omelet) are also made with the yellow mung which are basically the whole mung beans that are hulled and split. These beans are quick to cook and easily digestible. If planning to make breakfast, soak yellow moong beans overnight or soak them around noon, if planning for evening snack / dinner. They can be soaked just for an hour too, in a time crunch. 

These thicker version pancakes are gluten-free and can be turned vegan by skipping butter in the recipe. What makes these protein rich moonglets different is the addition of fruit salt to the batter which makes the pancakes airy and fluffy. When cooked to a perfect golden brown and crispy with a generous addition of oil and butter, these make a great treat even to the naysayers of pesarattu. These wholesome and nutritious pancakes can be served with a chutney of your choice or some ketchup.

Ingredients: (Yield - 3)

1 cup yellow moongdal

1 tsp. salt or to taste

1 tsp. cumin seeds

1 tsp. grated ginger

1/4 cup finely chopped onion

1/4 cup finely chopped tomato

1/4 cup finely chopped green bell pepper

1 green chili, finely chopped

2 tbsp. minced cilantro

1/2 tsp. Eno's fruit salt

Oil and butter as needed

Directions:

1. Soak moong dal for an hour or two in enough water. (It can be soaked overnight too if planning for breakfast and doesn't want to waste time for soaking in the morning.)

2. Drain the water used to soak and grind moong and salt together into a thick batter adding water if necessary. (I added slightly more than 1/4 cup of water in total.) 

3. Transfer the batter to a bowl. Add cumin seeds, ginger, chopped onion, tomato, bell pepper, chili and cilantro and mix well.

4. Add Eno's fruit salt and sprinkle a tablespoon of water over it and immediately whisk it with a ladle. Add some water if the batter appears too thick.

* Heat a small pan with some depth and pour oil or butter generously. (I used more about 2 tbsp. oil. Mine was a 8 inch pan with inner circumference of 6 inches). 

5. Pour 2 to 3 ladles (about 1/2 to 3/4 cup) of batter into the pan. 

6. Cover and cook on low flame until it turns golden brown on the bottom side. Don't rush since the pancake needs to be cooked through as it is thicker than usual ones.

7. Flip it and gently score a '+' on the surface with the spatula. 

8. Pour oil / butter over it. (I used a tbsp. of butter.)

* Continue to cook until the other side turns golden brown as well. 

* Transfer it with a spatula onto a plate and repeat the steps with the remaining batter.

* Serve it warm with a chutney / ketchup.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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A - Z Idli Series ~ G for Greengram Idli

So far in this idli series,

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

I have started a 'A - Z' Idli' series last month and it's turn for the alphabet G today. For the uninitiated, idli is an iconic breakfast dish from the south Indian cuisine, made with a fermented batter of rice and skinned black gram. Idlis taste bland on their own but make a delicious meal when served along with a chutney (usually a coconut based one), sambhar - a lentil preparation and podi - a spicy lentil powder.

Today's idli is a protein rich and nutritious option for breakfast which I prepared on a whim sometime ago using my pesarattu batter. I have always felt that pesarattu is something that you either love or hate. These green gram based pancakes from Andhra are mostly loved in the coastal regions than the rest of the state. I have no problems with pesarattu whereas my husband is not a great fan of those. Why I am mentioning it here is that it applies to these idlis as well. If one doesn't mind pesarattu then these greengram idlis taste fine as well since the batter used in both cases is the same one. My husband surprisingly did not mind the flavor of these idlis.

Here is another version of green gram idli that I posted a while ago that contains rice and black gram as well. These idlis were made with just green gram alone and no rice / idli rava or black gram went into the preparation. In this version, the green gram is soaked for a few hours and then ground with ginger, chillies and salt. The batter needs no fermentation, making this idli an instant version. The green gram can be soaked previous night and ground in the morning for breakfast. Stir in Eno's fruit salt into the batter just before preparing idlis.  

These guilt-free idlis are obviously healthy, gluten-free and diabetic-friendly.  Grease the idli moulds with oil instead of ghee, if following vegan diet. They make a filling and enjoyable meal when served along with chutney and sambhar. 

Ingredients: (Yield - 12 idlis)
1 cup green gram / sabut moong / pesalu

1 inch piece of ginger

2 green chilies

Salt to taste 

1 tsp. cumin seeds

1 tsp. fruit salt / 1 Eno's sachet

Ghee / oil for greasing the idli moulds

Directions:

* Rinse and soak green gram for about 3 to 4 hours in sufficient water.

* Drain the water used to soak the green gram. 

* Grind the soaked green gram, ginger and chili in a blender, adding a few tablespoons of water if needed. (I added 2 tbsp. of water to grind the ingredients.)

* Transfer the ground batter to a container. Add salt and cumin seeds to the batter and stir to combine.

* Grease the idli plates with ghee / oil. 

* Heat water in an idli cooker / pressure cooker base or in a steamer.

* Add fruit salt to the batter and sprinkle some water over it. Gently stir the mixture to incorporate the fruit salt into the batter. (Add fruit salt just before steaming idlis.)

* Spoon the batter into the greased idli moulds and place the idli stand in the cooker / steamer and close the lid. Don't use the pressure valve if using pressure cooker. 

* Steam on low medium flame for about 20 minutes or until done. (When you touch the tops of idlis with moist fingers, the idlis should not stick.)

* Wait for about 5 to 10 minutes and remove the idlis by running a spoon around the edges. 

* Drizzle a spoon of ghee over the idlis and serve with chutney and/or sambhar.

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A - Z Karnataka Recipe Series ~ N for Nuchinunde

So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak

Today's dish nuchinunde or nuchina unde is a traditional, protein rich recipe from Karnataka. Basically these are steamed lentil dumplings which are nutritious, healthy and filling. They can be made under 30 minutes if lentils are soaked ahead. Any coarsely ground grain / lentil is called 'nuchu' in Kannada whereas 'unde' refers to the round shape. The word 'nuchu' is pronounced with a stress on the 'ch' sound. 

Nuchinunde can be prepared with either yellow lentils / toor dal  or split chickpeas / chana dal or combining the both. The lentils are soaked and coarsely ground with other ingredients, shaped as dumplings and steamed. They can be either served as a breakfast with chutney or as a lunch item with majjige huli , the Karnataka version of kadhi.
 
Ingredients: (Yield 15)
1/2 cup pigeon peas (togari bele / toor dal)
1/2 cup split chickpeas (kadale bele / chana dal)
1 inch piece of ginger
2 green chilies
Salt to taste
1/4 to 1/2 cup shredded fresh coconut
2 sprigs of curry leaves, finely chopped
A handful of cilantro, finely chopped
A pinch of turmeric powder
A pinch of asafoetida powder
(Chopped dill leaves are added as well which I did not have on hand when I made these.)
Directions:
* Soak pigeon peas and split chickpeas in water for about 3 hours or overnight if planning for breakfast.

* Drain the soaked dals / lentils. Rinse with fresh water and drain completely. 

* Coarsely grind together the drained lentils, green chilies, ginger and salt without adding any water.

* Transfer the mixture to a bowl and add shredded fresh coconut, chopped cilantro, curry leaves, turmeric, asafoetida and dill leaves if using.

* Mix all the ingredients well.

* Shape them into oval shaped dumplings and place them in a greased container or a greased idli stand if making in a large quantity.

* Steam them for about 12 to 15 minutes. Don't overcook them. (I used a pressure pan to steam them.)

* Here are the steamed nuchinunde / nuchina unde. Serve them warm with majjige huli / chutney.

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Soy Milk

Soy in all forms is an important source of protein and obviously soy milk is as well besides being a non dairy milk. Making soy milk at home from scratch is fairly an easy process though it needs advance planning since the beans need to be soaked ahead. Some Asian countries have been doing it for ages where warm soy milk is part of a breakfast meal. All you need to prepare this vegan milk are some soy beans and water. Use good quality beans to prepare milk for a better flavor. Sweetener of one's choice can be added or blended along with the soaked beans. Flavors like vanilla or cinnamon can go in. Simply, one can customize the milk as per one's choice. 

Ingredients:
1/2 cup yellow soybeans
4 cups water

Directions:
* Rinse soy beans thoroughly with water and drain. Soak them overnight in water.
* The next day, throw away the water used to soak the beans. Rinse the beans a few times with fresh water and remove the soy bean skins as much as possible. Drain the water completely. 
* Grind the beans with 2 or 3 cups of water until smooth.

* Strain the mixture using a a nut milk bag, cheese cloth, or a very fine sieve. (or the mixture can be sieved at the end after boiling it.)

* Pour the strained liquid and the remaining water into a sauce pan or a pot, preferably a non stick one to avoid burning.

* Bring the mixture to a boil and lower the heat. Keep stirring intermittently and skimming away the foam that forms on top. Simmer until it reaches desired consistency or about 20 minutes.

* Let cool and refrigerate it. The milk stays fresh refrigerated for about 3 to 5 days.


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Toi Dal

Lentils are one of the important and great source of protein for vegetarians across the world. The yellow lentils aka pigeon peas are widely used in Indian cuisine to create mouthwatering side dishes which fall under the category of 'dals'. The word 'dal' in Hindi can either refer to an uncooked legume or a soupy or stew kind of dish. The latter's consistency can vary from watery to thicker ones and are served along with rice or flat breads. The dals can range from plain, basic versions to richer and spicy ones, which are savored with the same enthusiasm in millions of Indian households, everyday.  

Toi dal falls under the simple kind with no frills and is usually served with rice. It is obviously healthy and nutritious and is quite a beginner recipe. I used a pressure cooker to cook the lentils. In lieu of it, lentils can be cooked in a sauce pan covering with enough water on stove top. Keep stirring intermittently and add water as and when needed since more water is required than the cooker method. Soaking the lentils for a couple of hours in advance will speed up the cooking process.  

I had cooked it a while ago as part of a satvik Goan meal. One can come across similar versions in various regional cuisines of India. Varan of Maharashtra, Mudha pappu of Andhra, Thovve of Karnataka, Dali toy of Konkani cuisine to name a few. The basic concept here is that the cooked lentils are seasoned with just salt and tempered with mustard and chilies. The dal tastes yummy in spite of this simple treatment and my teenage daughter literally survives on these kind of dals. 

Ingredients for dal:
3/4 cup pigeon peas / yellow lentils / toor dal 
1/8 tsp. ground turmeric
Salt to taste
Ingredients for tempering:
2 tsp. oil / ghee
1/2 tsp. mustard seeds
1 sprig of curry leaves
A pinch of asafoetida
1 or 2 green chilies, sliced
Minced Cilantro leaves to garnish

Directions:
* Rinse lentils with water and drain. Repeat the process once more.
* Pressure cook lentils / dal, adding turmeric and about 1.5 cups of water. Remove the cooker lid when the valve pressure is gone. Add salt and mash the cooked lentils well with the backside of the ladle.
* Heat oil / ghee in a pan add mustard seeds. Add curry leaves, asafoetida and green chilies when mustard seeds start to splutter. Saute for about 20 seconds. 
* Next add cooked lentils, and about 1/2 cup (or as needed) water to reach a soft consistency. Stir well and bring the mixture to a boil. 
* Garnish with cilantro and turn off the stove.

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