WOYP day #37 Sprouted Green Moong Rasam

Whole Green Moong is chock full of nutrients. Rich in Folate, Magnesium, Vitamin B & Iron, incorporating it into your diet has great health benefits. Sprouted Moong has a high level of anti oxidants which helps prevent several diseases. Moong features on our plates several times a month. Check out some of these great Whole Moong recipes -

Pesarattu 

Punjabi Malai Dal

Whole Moong (Hesarakaalu) palya

Sprouting the beans also makes it easily digestible and enriches the protein content. Sprouted Moong rasam is flavorful and wholesome and a great addition to any meal. 

You will need:

1 cup whole Green Moong
1/2 onion thinly sliced
4 large pods Garlic
1 tbsp Oil
1 tsp Mustard seeds
1/4 tsp Asafoetida (Hing)
Few curry leaves
2 tsp Tamarind pulp (or paste)
1 tbsp Jaggery
Salt to taste

To dry roast & grind to paste:

 
1 tbsp Coriander seeds
2 tsp Cumin seeds
4 whole black peppercorns
1/4 tsp Fenugreek seeds
6 dry red chillies
1 tbsp chopped onions
3 pods Garlic
2 tbsp fresh coconut

Wash whole moong, soak in water overnight of for 8 hours at least. Drain well and place in a colander. Leave overnight in a warm place. The whole moong will sprout. If you want longer sprouts you can allow it to sit for another night taking care to turn the moong once, otherwise there is risk of mold (depending on weather conditions)

 

Pressure cook sprouted moong, sliced onions and garlic with sufficient water (for 3 whistles)

Dry roast the spices until fragrant. Cool slightly and then blend to a paste with the onions, garlic and coconut. Use little water as needed. 

 

Heat oil in a pan. Add the mustard seeds, curry leaves and asafoetida. When the mustard splutters, add the prepared paste. Sauté until fragrant, few mins. Then add the boiled moong. Add the tamarind paste and jaggery. Season with salt. Bring to a boil. Lower heat and simmer for 4-5 minutes. Turn off heat. 

 
Serve hot with steamed white rice.

CCC Rasam & Garlicky Eggplant

Nothing is more satisfying than a home-made lunch, a South Indian one in particular. It doesn’t have to be an elaborate thaali to make it comforting. A simple meal of hot rice, aromatic rasam, an accompanying veggie side dish, yoghurt and Ajji’s Avvakayi pickle…aahhhh bliss!

This afternoon, after a really long time, I made a new rasam which my mom-in-law told me about. It was a change from the usual rasams I make. Made with Cumin seeds, Corriander seeds and Coconut; hence the name CCC Rasam. To go along with it I made an Eggplant side dish.

You will need:

For the Cumin, Corriander, Coconut Rasam:

Pressure cook: (till dal is soft)

½ cup Tuar Dal

1 Tomato chopped

Dry roast:

1 tsp Cumin seeds

1 tsp Corriander seeds

5 Green chillies

¼ cup Coconut

Salt to taste

Few curry leaves

Chopped cilantro

A small piece jaggery

1 tsp Tamarind paste

Mustard seasoning: Mustard fried in a teaspoon of oil with a dash of asafoetida (hing)

Powder the dry roasted seeds in a blender. Add the roasted green chillies, coconut and coriander. Also add the boiled tuar dal and tomatoes. Blend together till the dal is completely mashed.

Transfer to a vessel and bring to a simmering boil on medium high heat. Add the jaggery, tamarind paste, salt and curry leaves. Bring to a full boil and then turn off heat. Add mustard seasoning.

Garlicky Eggplant:

1-2 long eggplants, washed and stemmed

½ tsp Mustard seeds

2 Garlic cloves, grated

1 tsp Chilli powder

2 tsp Oil

Salt to taste

Heat oil in a non stick pan, add mustard seeds. Cut eggplant into bite size pieces. When they begin to splutter, add cubed eggplant and toss to coat with oil. Cook on medium heat till the eggplant is soft. Add the grated garlic, chilli powder and salt. Mix well and let the garlic cook for a while. Remove from heat.

This was a perfect meal for a lazy Saturday afternoon. I think its time for a siesta! (Yawn)..

Chinna Chaaru

Chaaru is the translation for Rasam in Telugu. I don't know how the name came about, but we've always known it this way. Chinna means 'Small'. My paternal grandmother often made this Rasam when we visited my Dad’s native which is on the border of Karnataka and Andhra Pradesh. This is basically a Tamarind based rasam, simple yet flavourful and very aromatic.

You will need:

2 tbsp Tamarind paste

3 Cups Water

Salt to taste

1 tbsp Jaggery, powdered

To be ground:

3 cloves of Garlic, minced

3 Guntur chillies

4 Byadige chillies

4 Whole peppercorns

1 tsp Cumin seeds

Seasoning:

1 tsp Oil

½ tsp Mustard seeds

¼ tsp Asafoetida

Dissolve the tamarind paste in the water. Add the ground paste to this and bring to a boil. Season with salt and add the powdered jaggery. Taste and if the rasam is too tart, add more jaggery. Heat oil in a small pan, add mustard seeds and when they begin to splutter add the asafoetida. Add this seasoning to the boiling rasam. Garnish with fresh chopped coriander.

Serve hot with white rice.

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Molake Saaru (Sprouted Black channa Rasam) and Mango Gojju

Sprouted Black Channa Rasam

Molake Saaru is very healthy and wholesome. Molake in Kannada translates to sprouts and Saaru is Rasam. This dish is a great way to get your daily dose of pulses.

You will need:

½ Cup Black Channa ( Black Ceci Beans)

1 medium potato cubed

2 cloves of Garlic

¾ cup Grated coconut

1 onion thinly sliced

1 tbsp Sambar powder

Salt to taste

Mustard seasoning

Curry leaves

Soak black channa overnight and the next day drain and place in a warm place. This allows the channa to sprout. This takes a whole day again.

Boil the sprouted black channa with sufficient water in a pressure cooker along with the sliced onions and cubed potato. In a blender, place garlic, coconut gratings and sambar powder. Make a smooth thick paste. Add this to the boiled channa. Add salt and bring to a boil. Add curry leaves and let boil for atleast 10 mins. Serve hot with steamed white rice.

Mango Gojju

I came back armed with raw mangoes from my last trip to the International Farmers Market. I had to make the Mango Gojju which my Granny makes. Yummy and very unique indeed.

You will need:

1 large Raw mango

2 tbsps Peanuts

10-12 dry red chillies

1 tsp Mustard seeds plus ½ tsp

½ tsp Fenugreek seeds

Salt to taste

2 tsps Powdered Jaggery

A pinch turmeric powder

¾ cup Grated coconut

1 tsp Oil

Cut the mango as shown in the picture. Leave skins on. Bring water to a boil and add a teaspoon of salt and the mango pieces. Boil till mangoes are cooked through. Drain and keep aside.

Lightly toast the peanuts, fenugreek seeds, mustard seeds and the dry red chillies. After toasting the peanuts, rub them lightly to remove the outer skin which exposes the white insides. Place the toasted ingredients in a blender along with the grated coconut, turmeric, jaggery and sufficient water. Make a thick smooth paste.

Heat oil in a pan. Add the mustard seeds and when it begins to splutter add the ground paste. Saute for a minute and add the boiled mango pieces. Add salt to taste. Mix well and serve with hot rice and ghee.

Other Blogger recipes

I was looking for a vegetable side dish to make today and came upon Kalva's Spicy Cabbage & Potato curry, I had all the ingredients on hand and gave it a try. It was as delicious as it looks!

Thanks Kalva for the recipe! :)

Drumstick Rasam, Okra Fry and Fried Okra

Drumstick Rasam:

You will need

4 drumsticks cut into pcs.
100 gms Tuar dhal
1 onion cubed
½ tsp Tamarind paste
1 ½ tsps Rasam powder (Recipe here)
Few curry leaves
Chopped coriander
Mustard seasoning
Salt to taste

Pressure cook drumsticks separately and the Tuar dal and onions together. Drain drumsticks and add to the boiled tuar dhal. Add rasam powder, tamarind paste, salt and curry leaves. Bring to a boil. Add mustard seasoning and garnish with chopped coriander. Serve with steamed white rice.

Okra Fry and Fried okra:

Okra is a very tasty vegetable provided its cooked the right way. Most people avoid eating Okra thinking it might taste gummy, but that’s not true. When well cooked Okra(Bhindi)once gummy, is no longer that, but a very yummy vegetable. There are so many dishes where Okra can be used. Here are two of my favourites.

Okra Fry:

You will need:

2 cups chopped Okra
2 tbsps Coconut gratings
3-4 Garlic cloves
4 Dry red chillies
1 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste

Tip: Never wash Okra under running water. This only increases the gumminess. Instead wipe the Okra with a damp cloth. This cleans the Okra.

Grind dry red chillies, garlic and coconut in a blender without water. (Garlic should be minced and the red chillies powdered) Use very little water if required.

Heat oil in a pan. Add the mustard seeds and the curry leaves. Now add the cut okra. Fry till its soft. When Okra is done it should have shrunk. Stir in the ground masala. Add salt. Toss and serve.

Fried Okra:

This is deep fried Okra sprinkled with a dash of salt and red chilli powder. Makes a crunchy snack as well as a great accompaniment with curd rice.

You will need:

1 cup Okra cut
Oil for frying
½ tsp salt
½ tsp red chilli powder

Deep fry the cut okra and drain excess oil. Stand back while adding to the hot oil, can splutter a lot! Sprinkle salt and red chili powder while okra is hot. Store in an air tight container to retain crispness.

Tomato Pepper Rasam & Potato Bell pepper stir fry

This was one of the first things I learnt to make from my granny. I was definitely no cook back then and the fact that I had learnt it was sheer joy! Very easy to make and need I say delicious! A great meal for a busy day of the week, because dinner/lunch is ready in a snap.

Tomato Pepper Rasam:

You will need:

2-4 Tomatoes cubed
1 tsp Black pepper powder
½ tsp Cumin seeds
6-8 cloves of Garlic
½ cup grated coconut
1 tsp Tamarind paste (or 1 1/2 tsps tamarind juice)
Few curry leaves
Chopped coriander for garnishing
Salt to taste
Mustard seasoning (mustard fried in oil with little hing)

Boil tomatoes and squash to a pulp. Strain and reserve the water. Grind cumin seeds, black pepper, garlic and coconut gratings. Add this to the tomato pulp with reserved water as required. Add tamarind juice and salt. Bring to a boil .Add the curry leaves and mustard seasoning. Garnish with chopped coriander and serve with steamed white rice.

Potato Bell Peppers Stir- Fry:

You will need:

1 large potato diced
1 large green bell pepper diced
1 tsp Corriander powder
1 tsp Cumin powder
1 tsp Red chilli powder
Salt to taste
3 tbsps oil
½ tsp Cumin seeds

Heat oil in a pan. Add the cumin seeds and sauté till it becomes crisp. Add the cubed potatoes. Cook on medium heat and cover occasionally to help steam the potatoes. The oil makes it crisp on the outside. Once the potatoes are done add the cubed bell peppers. Sprinkle salt to soften the bell peppers. Saute till peppers are done. Add the cumin powder, chilli powder and the coriander powder. Mix well to coat all the veggies. Stir fry for a minute more and serve.

I like my potatoes and bell peppers spicy so I've used more of the red chilli powder, hence the red colour. You can cut back on the dry spices based on your preference for spiciness.

Cumin Rasam and Brown Gram Palya

My next recipe is for the event “Think Spice – Think Cumin” started by Sunita of Sunita’s World. It’s a great way to honour our Indian spices.


Cumin is a strong flavourful spice. It is very good for digestion and this rasam makes a lovely soup too on a cold night.

Cumin Rasam:

You will need:

125 gms Tuar dhal
4-5 Dry red chillies
4 Garlic pods (cut into small bits)
1 tbsp cumin seeds
1/4 tsp Crushed black pepper (use more to make rasam spicy)
½ medium sized Onion cubed
A pinch Turmeric powder
Curry leaves
Mustard seasoning
Tamarind pulp - 2 to 3 tbsps
Jaggery- a small piece (optional)
Corriander for garnish, salt to taste

• Pressure cook Tuar dal, dry chillies, garlic, cumin, balck pepper, onions and turmeric in a cooker on high for 3 whistles(with weight)
• Remove from cooker and add the tamarind pulp, jaggery and curry leaves. Add salt and bring to a boil.
• Now add the mustard seasoning and garnish with chopped coriander.
• Serve hot with steamed white rice or drink as a soup to help aid digestion.

Brown Gram(Halasandhe Kaalu) Palya :

You will need:

100 gms. Brown gram (Halasandhe kaalu)
½ onion chopped
2 Garlic pods (cut into small bits)
4-5 green chillies slit
Few curry leaves
2 tbsps grated fresh coconut
Salt to taste
Oil
Mustard seeds

1. Wash and pressure cook gram in a cooker ( 3 whistles on high with weight)
2. Heat oil in a pan. Add mustard seeds and curry leaves.
3. Add the green chillies, chopped onions and garlic. Fry till onions become translucent.
4. Now add the boiled, strained gram and salt. Mix well and cook for a minute or two.
5. Add grated coconut in the end, mix well and serve. Garnish with corriander.

Another day of finger licking food…bon appetite!

Tomato Hurgadle Rasam & Cabbage Stir-fry (Palya)

Tomato Hurgadle Rasam:

You will need:
3 medium sized tomatoes
2-3 tbsps Fried Gram (Hurgadle)

Roast:
3 Byadgi* 2 Guntur** dry red chillies (fry in little oil)
1 tbsp coriander seeds
½ tbsp cumin seeds
4-5 Whole black pepper
¼ tsp Fenugreek seeds
¼ tsp Mustard seeds
¼ tsp Hing
¼ tsp Turmeric powder
Few curry leaves

Roast each separately and grind to a fine powder. This is Rasam powder (saarina pudi)

*Byadgi chillies : Byadagi chillies are grown in Goa and Dharwar in Karnataka. These chillies are also called Kaddi chillies and when dried, the skin is wrinkled red in color with aromatic mild pungency.

**Guntur chillies: Guntur Sanman Chillies are cultivated in Guntur , Warangal , Khamman district of Andra Pradesh. The Guntur chillies are long with thick red skin with very high pungency.

Notice the change in texture and colour of the two varieties. Byadagi imparts colour and less spiciness to a dish whereas Guntur imparts all the spiciness and very less or no colour at all.

Seasoning:
Mustard seasoning (mustard fried in little oil with hing)
Few curry leaves
½ cup Tamarind juice
¼ “ pc Jaggery
Chopped coriander
Salt to taste

1. Cube the tomatoes and pressure cook with fried gram with sufficient water.
2. Pulse this boiled mixture in a blender till it’s a fine puree.
3. Add the ground powder to this and bring to a boil. Add salt, tamarind juice, jaggery, salt and curry leaves. Add the mustard seasoning and boil for at least 10 mins. Garnish with chopped coriander.
4. Serve hot with steamed white rice.

Cabbage Palya (stir-fry):

You will need:
1 cup chopped cabbage
4 green chillies ; slit lengthwise
Few curry leaves
1 ½ tsps Cumin seeds
¼ tsp turmeric powder
Salt to taste

1. Boil cabbage till done and keep aside.
2. Heat oil in a pan, add cumin seeds. When it begins to splutter add curry leaves and green chillies. Add the turmeric.
3. Now add the boiled cabbage and salt, mix well, cook for a minute or two and serve.

This is a good accompaniment with Tomato hurgadle rasam and rice. Enjoy!!

Update on 17/08/07:

These two recipes are also my entries to the Summer Express Cooking event hosted by Shaheen of Malabar Spices. The deadline is fast approaching and I haven't thought of an entry so why not this...can be made is less than 30! :)