Showing posts with label Moong Beans (Pesalu). Show all posts
Showing posts with label Moong Beans (Pesalu). Show all posts

Gujarati Maag ~ Moong Beans Gujarati Style



BM #121 Week 3 Day 3 - 

Today's post under the Dazzling Dals theme is from the state of Gujarat. This simple, no frills kind of a dal is comfort food to me and this works like a base for a chaat as well.

I made this as part of a Gujarati Thali and every dish in that thali turned out to be our favorites. Here is the Gujarati thali once again.



Recipe Source here
Ingredients - 

 Moong Beans 1/2 cup
Salt and Turmeric as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coriander Powder 1/2 tsp
Garam Masala 1/4 tsp
Jaggery 1 tsp
Lemon Juice 1 tsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Hing 2 pinches, Clove 1, Cinnamon 1/2 inch piece)


Method Of Preparation -

 Wash and soak Moong beans for about 2-4 hours. [I soaked overnight].

 Pressure cook the Moong beans with salt, turmeric and about 1 1/2 cups of water.

 In a heated pan, add ghee and the mustard seeds. After the mustard seeds pop, add hing, clove and cinnamon.

 Add ginger-green chili paste and transfer the cooked moong beans. Sprinkle coriander powder, jaggery and garam masala. Sprinkle a few spoons of water if needed and allow the mixture to cook well.

 Adjust the flavors if needed and remove from heat. Squeeze some lemon juice and mix well.

 Serve warm with roti or rice.


BMLogo

Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Monday, April 19, 2021
6 comments
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D - Dal Paratha



BM #92 Day 4 - 

 This version of Dal Paratha uses soaked and crushed whole moong beans and mixed with wheat flour and spices to make this thick and filling paratha.

 Continuing with the next alphabet in the series, D for Dal Paratha. We loved the rustic feel of this paratha and was very filling.

 Recipe Source here
Ingredients - 

 Moong Beans / Pesalu 1/2 cup
Wheat Flour 1 1/4 cup (or as needed)
Salt and Red Chili Powder as needed
Green Chili Paste as needed
Onions, finely chopped 1/2 cup (or as preferred)
Ajwain / Vaamu 1 tsp
Ginger, grated 1 tsp
Coriander leaves, finely chopped 2-3 Tbsp



Method Of Preparation -
Wash and soak the Moong Beans overnight. Drain the beans, coarsely grind without adding any water. Set aside.

 In a mixing bowl, add wheat flour, salt, red chili powder, ginger, green chili paste, ajwain, chopped onion, coriander leaves and the coarsely ground moong beans.

 Knead into a stiff dough adding as little water as needed. Cover and set aside for 30 minutes.

 After 30 minutes, the dough might become a little soft as the onions might release some moisture. Knead again sprinkling wheat flour if needed.

 Pinch mini golf ball size portions of the dough and roll into thick discs dusting wheat flour as needed.

 Heat a griddle and cook these discs one at a time spraying oil as needed. After both the sides are cooked, remove onto a hot box and continue with the rest of the dough.


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92





Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Wednesday, September 5, 2018
13 comments
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Moong Usal


Moong Usal

 BM #64 Week 4 Day 3 -

 Here is another legume based sabji from the Maharashtrian region. I am amazed at the variety of legumes used in their cuisine. 

 I had initially noted down 'Misal Pav' for M. But somehow it didn't happen and it still remains in my to-do list. I am sure I will get it to it in the near future.

Moong Usal

 Recipe Source Shalaka
Ingredients - 

 Moong Beans 1 cup
Onions chopped 1/2 cup
Salt, Chili Powder, Garam Masala, Turmeric, Green Chili, Sugar as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
Moong Usal

Method Of Preparation -
Wash the Moong beans, soak them for 6-8 hours. Wrap them in a moist muslin cloth, cover in a container and set aside in a warm place for sprouting. I had to set aside for 20 hours for them to sprout beautifully.

Steam cook the sprouted moong beans.

Meanwhile, heat a pan and add oil. Mustard seeds and cumin go in next. After the mustard seeds pop, add curry leaves and saute the onions. Add the green chili and saute for a few seconds.

Sprinkle salt, turmeric, chili powder and transfer the boiled moong beans.

Mix well and add garam masala. The curry is semi dry or dry.

Garnish with chopped coriander leaves. Serve warm with rotis. 

 [I also served it garnished with green chutney, tamarind date chutney, onions, beaten yogurt and sev just as a chaat!]

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

 Preparation Time 30 min
Serves 6-8

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Posted by Harini R on Thursday, May 26, 2016
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Pesara Punugulu ~ Moong Dal Fritters


Pesara Punugulu ~ Moong Dal Fritters

 For Day 3 Week 3 of BM #47, I chose a popular snack from the North Andhra region, also known as Uttara-Andhra or Uttara-Costa.

 These fritters turn out very tasty and I liked them better dunked in sambar!

 Ingredients - 

 *Whole Mung Beans 1 cup
Onions
Ginger, Green Chillies, Salt, Coriander leaves as needed
Oil to deep fry
Black Salt as a garnish

 *Yellow Mung dal can be substituted as well
Pesara Punugulu ~ Moong Dal Fritters

 Method Of Preparation -
Soak the mung beans 5-6 hours. Drain and Make a thick batter. [It need not be a fine batter.]

 To the above batter, add the chopped onions, salt, grated ginger, finely chopped green chillies, and finely chopped coriander leaves.

 In a wok/kadai, heat oil and after it is sufficiently hot, gently drop teaspoon fulls of batter and fry until they are all golden brown and crispy.

 Remove onto paper towels to drain excess oil. Sprinkle some black salt and serve them hot with chutney of your choice. I served it with sambar for a filling snack on a wintry evening!

Preparation Time 30  min
Serves 3-4

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Posted by Harini R on Friday, December 19, 2014
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Nut And Legume Powder


Nut And Legume Powder

 For Day 2, Week 1 of BM #46, here is one of my little one's favorite lunch box item. I have only recently started making this Protein rich powder when my aunt suggested it.

 At home, I love this podi with rice and Rasam, while my little one loves it as is. My older one adds this podi to almost anything and everything she eats with rice :). So it is an absolute essential on my dining table.

 Garnish with a few roasted cashews,  add a few pieces of fruit and juice to make it a complete meal for the wee ones. I typically don't make this spicy so I can mix in relatively more podi and less ghee to bump up the protein content.
Legumes

 Ingredients - 

 Chickpeas 2 Tbsp
Red Lentils 2 Tbsp
Red Kidney Beans 2 Tbsp
Pinto Beans 2 Tbsp
Baby Lima Beans 2 Tbsp
Whole Urad Dal 2 Tbsp
Whole Mung Beans 2 Tbsp
Kala Chana 2 Tbsp
Peanuts 2 Tbsp
Sesame Seeds 2 Tbsp
Flax Seeds 2 Tbsp
Coconut Powder 2 Tbsp
Salt, Sugar and Red Chillies as needed
Feel free to add or remove, increase of decrease any of the legumes/nuts as per your preference. I just happened to have these legumes in my pantry.
Nut And Legume Powder

 Method Of Preparation -
Dry roast all the ingredients separately until they each give out a nice aroma.

 Let them all cool and then Powder the mixture.

 Store in an air tight container. 

 Mix it in steaming hot rice with a dollop of ghee.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46.

 Linking this to Kid's Delight - Nuts And Legumes in Lunch Box hosted by Srivalli.

 Linking to Susan and Lisa's MLLA#77 hosted by Mireille.

Preparation Time 15 min
Makes 2 cups of powder (approx)

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Posted by Harini R on Tuesday, November 4, 2014
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Moong Dal Cutlets


Moong Dal Cutlets

 For Day 2 Week 3 of BM #33, Here are some nutritious cutlets which I served for my kids as an after school snack.

 It is very difficult to get my kids to eat sprouts of any kind. So I found this neat way to make them eat the sprouts without grumbling!

My older one ate them in three different ways and enjoyed each one of them. She added the chutneys, yogurt and sev and gobbled a couple. Then she added some boiled chana to it, mashed the cutlets and ate it dunking in yogurt. She layered these on a bread slice and tried it later for dinner as well. 

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Posted by Harini R on Friday, October 18, 2013
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Dal Kurma


Once again from the great book of  '660 curries' by Raghavan Iyer, here is a unique, tasty, creamy and rich and healthy gravy which tastes great both with Rice or Roti. We were simply bowled over by the unique taste, texture and blend of flavors. My happiest moment was when both my little ones ate multiple servings (though smaller !!)


So for Day 2 of this marathon, this protein packed Dal Kurma will be it. Check here to know what my fellow marathoners are upto!


Dal Kurma

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Posted by Harini on Sunday, July 17, 2011
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Moong dal Masala


The other day, I was looking for a quick recipe with dal for dinner when my friend, Vijayalakshmi, mentioned that she makes chole with moong dal instead of Chana(Garbanzo beans). She said that it had become her household fav. So I thought I should give it a try and so here I am blogging about this after having tasted this yummy curry. The biggest advantage of making this curry is that it can be prepared instantly just like any other vegetable and very much suitable when you are in a hurry or not in a mood to make anything elaborate. It goes well with Rice or Roti. So enjoy this protein packed curry made in a jiffy!


Ingredients - 

Whole Moong Dal (Pesalu) 1 cup
Onion finely chopped 1/2 cup
Tomato chopped 3/4 cup
Dhania Jeera Powder 1 tsp
Ginger-Garlic Paste 1 tsp (Optional)
Garam Masala 1 tsp
Salt as per taste
Turmeric 1/4 tsp
Ajwain/Vaamu 1 tsp
Bay Leaves 1-2 
Cinnamon 2 inches
Cloves 3-4 
Seasoning (Oil 2 tsp, Jeera (Cumin seeds) 1 tsp

Method Of Preparation - 

Boil the whole moong dal with some bay leaves, turmeric, salt, cinnamon and Ajwain in the pressure cooker.

In a heated sauce pan, add oil, jeera, cloves and chopped onions. 

Saute the onions until golden brown and add chopped tomatoes and let them get tender.

Add Ginger-Garlic paste if using and add dhania jeera powder. 

Add the pressure cooked moong dal to the mix and let it simmer so that the flavors blend together.

Serve with Rice/Roti and enjoy!

Note -
1.  For people who are sensitive to whole beans, please be prepared for some flatulence!
2.  Alternatively all the ingredients can be pressure cooked and the seasoning can be added at the end making the cooking faster and less tedious!

Serves Approx 4 Adults
Preparation Time  30 min

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Posted by Harini on Monday, October 11, 2010
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Pesara Laddu / Moong Dal Laddu


I always heard of Sunnundalu/Minapa Laddu/Urad Laddu being praised for its nutritive value. But never heard of Pesara Laddu before. So when I visited my Aunt in Hyderabad, India, and was offered pesara laddu, I couldn't resist asking her the recipe. She then passed on the recipe to me and was telling me about the very 'neglected' laddu which almost matches its cousin Minapa Laddu in nutrition. I sure couldn't stop myself from gulping down one too many! Needless to say that the kids would love them too. This is a perfect time to get introduced to Pesara Laddu as the festival season is fast approaching and we all are looking around to gather as many novel recipes as possible.


Ingredients - 


Whole Moong Dal (Green) 1 cup
Jaggery Grated 1 - 1.5 cups 
Almond and Cashew Powder 1/2 cup
Clarified Butter/Ghee upto 1/2 cup 

Method Of Preparation - 



Roast whole moong dal in a little ghee and allow it to cool.


Grind the roasted moong dal with almonds, cashew and the grated jaggery.


In a mixing bowl, gradually add ghee to the above powder and mix well.


Gather a little powder in hand make laddus and see them vanish!

Pesara Laddu makes its way to the following events - 


'Only Festive Event' hosted by Khaugiri, started by Pari,
'Celebrate Sweets - Ladoo' hosted by Nithu Bala, started by Nivedita
and


Makes Approx 10-12 laddus


Preparation Time 15-20 min

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Posted by Harini on Sunday, October 3, 2010
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Soya-Peanut Guggillu (Mixed Legume Stir Fry)


I love the tradition of serving 'Guggillu', a simple mixture of soaked and boiled legumes, during festivals and as part of 'tamboolam' . It can not only be offered as a 'prasadam', but also be made as a timepass evening snack and served along with some 'garam' (hot) tea. Its rich nutritional profile is another reason to include it as part of your everyday diet. Each of the legumes used are excellent sources of protein, fiber and folate. Especially soy beans are considered to be an excellent substitute for meat because of its high protein content. It also is a rich source of iron, calcium and other essential minerals. In addition to the regular beans, I have added soya beans and some peanuts to make it more nutritious. A big bowl of this 'Guggillu' along with probably a fruit can be a meal in itself.




Ingredients -

1 Cup Senagalu (Kabuli Chana/Garbanzo Beans)
1/2 Cup Al, asandalu (Black-eyed beans/Bobbarlu)
1/4 Cup Pesalu (Whole Moong Dal)
1/4 Cup Soya Beans
1/4 Cup Peanuts (Pallilu)
(Soak all the above for about 8-10 hrs and cook them in a pressure cooker)
2-3 Green Chillies (chopped)
Ginger, a small piece (chopped)
Coriander Leaves and Pudina Leaves for garnishing
Oil 3 tsps
Seasoning (Mustard Seeds, Urad Dal, Cumin Seeds, Dry Red chillies, Curry Leaves)
Salt to taste

Method Of Preparation -

 Heat the stove, pour oil in a pan and add all the seasoning ingredients one after another in the order listed. When the mustard seeds splutter and the dals turn slightly brown, add the green chillies and ginger and saute for a minute.

Now drain the water off the boiled legumes into a bowl (the water can be added to your dal/rasam/sambar) and add them to the above.

Add salt and mix it well and garnish it with a good amount of chopped Coriander and Pudina leaves.

Your protein rich snack is ready to be served with some hot tea. 

Note - You could optionally add some fresh grated coconut to enhance the taste.
Serves 4-5 adults
Preparation Time 10 mins (excluding soaking and Pressure cooking time)

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Posted by Jaya on Friday, April 30, 2010
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