Moong Dal Dosa & Onion-Tomato chutney

 I was inspired by a recipe from Gita's kitchen youtube channel. I am not able to find the specific video to acknowledge. Thanks for the inspiring video. Here is my version with some variations I made.

We made this for breakfast and it comes out great.

Chilka Moong Dal - 1.5 cups

Chilka broken Urad Dal (This is broken urad dal with the skin) - 0.5 cups

Green chillies - 2

Ginger - 1/2 inch piece

Curry leaves - 6 leaves

Salt - 1 teaspoon (suggested starter)

Soak the two dals overnight. Add about double to volume of water in a larger vessel so the dals can absorb the water and expand.

In the morning, drain the water from the dals. In a blender or grinder add the green chillies and ginger chopped with the curry leaves and salt. Add the soaked dals and blend for 1-2 minutes till you get a soft dosa batter consistency. Adjust water as needed.

Mix the batter well and make the dosas. Adjust salt as needed.

Variations: Replace chilk a urad dals with regular urad dal. 2nd variation - make with 2 cups Chilka Mong Dal (no urad dal)

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Onion-Tomato Chutney

Onion - 1 large

Tomato - 1 large

Curry leaves - 5 leaves

Cilantro chopped - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Sambar powder - 1 teaspoon

Cut onion and tomato into small pieces.

Roaster Gram Dal - 2 Tablespoons (Pottu Kadalai)

In a pan heat oil add 1 teaspoon oil, add the mustard seeds, once they splutter transfer to a chutney bowl.

In the pan add 2 teaspoons oil, add the onion and curry leaves and fry till onion changes color

Add the tomatoes and sambar powder and fry for 2 minutes.

In a blender add 2 tablespoons Gram Dal, the fried onion+tomato mix and cilantro leaves and blend to a smooth paste. Transfer to the same chutney bowl with mustard seeds and mix well. Enjoy with Moong dosa (or any other idli dosa).

Homemade Veggie Patty

Veggie Patty recipe

4 potatoes small

3 carrots fine shredded

1/2 cup Quinoa cooked in 1 cup of water

½ red bell pepper

1 TBSP chopped cilantro

½ cup Poha (flattened rice)

1 small onion

2 tsp Olive oil

Cook potatoes and quinoa in pressure cooker

Coarse grate the cooked potatoes

Grate carrots and cut bell pepper, onion etc into small pieces.

Mix all ingredients in a large bowl and add

-          Salt

-          1 tsp Curry powder

-          2 pinches red chilly powder

Mx well by hand and use a ring to make the patties. Freeze them if needed.

Chilke Wali Moong Dal & Rose Matta Rice

Chilke Wali Moong Dal

Maybe you all knew this but we bought some Chilka Moong Dal (half broken with green skin) as yellow moong wasn’t available. This also cooks really well in an open saucepan.



Today I cooked some dal in an saucepan with one carrot and one yellow squash & a little turmeric powder. After it was cooked well, seasoned with cumin seeds, asafoetida, 1 tsp curry powder and 2 green chillies. It came out awesome & very tasty and I will probably not go back to regular yellow moong dal.

Recipe similar to mine https://www.archanaskitchen.com/chilke-wali-mung-dal-curry-recipe


Rose Matta Rice - Palakkadan




Other thing I wanted to share is that not all rice is available in Indian stores. One rice we like is Red Rice (also called Rose Matta Rice) which is still available in stores. This has a nice earthy taste and very filling with low glycemic index. It is normally painful to cook but I found an easy way with instant pot.
2 cups rice washed well, 5 cups water and pressure cook in InstandPot for 22 minutes and let it release steam normally. Quantity is amazing and tastes excellent and you don’t feel hungry quickly.

Rajasthani Kadhi

We made Rajasthani Kadhi using this recipe on YouTube and it came out great.

Reduced the oil and red chilli powder to suit our taste. The recipe calls for buttermilk, we started with 2 cups of plain yoghurt churned and added 1.5 cups water,

https://www.youtube.com/watch?v=_5ueUfNY3xY

Simple Lentil Soup with InstantPot

Sharing the recipe for a simple Lentil soup - very easy to make using an InstantPot

Ingredients:

Green Lentils - 1 cup
Water - 3 cups
Onion - 1
Garlic Pearls - 1-2
Carrots - 2
Celery - 2-3 stalks
Potatoes - 1
Tomatoes - 1

Black Pepper Powder - 1/2 teaspoon
Italian seasoning - 1 tablespoon
Salt - 1 teaspoon

Cooking oil - 2 teaspoons

Steps:

Wash the Lentils with water in a small container
Wash all vegetables and chop the Onions, Carrots, Celery, Potatoes, Tomatoes - keep each separately
Fine dice the peeled Garlic pearls

Plug in and turn on your InstantPot
Press the 'saute' button

Add the 2 teaspoons of oil and let it heat for a minute

Add the chopped onions, garlic and fry for 2 minutes

Add all the remaining vegetables and mix together

Add the black pepper, salt, Italian seasoning and give a quick mix

Add 3 cups of water

Hit Cancel on the InstantPot

Pressure 'Pressure Cook' and adjust time to 12 minutes

Close the lid and ensure sealing mode

Come back in about 30 minutes or when the pressure has fully released

Enjoy your soup with any crackers, bread or toppings you like.

Tips & Substitutions:
a. 1 teaspoon salt is a starter, in the end adjust to your taste if you need more
b. If you want more spice adjust the black pepper quantity
c. If you do not want to cut vegetables - dump a small bag of frozen vegetables
d. You can substitute any of the vegetables you have at hand
e. If you do not have Italian seasoning, you can add basil, rosemary, oregano, parsely - just add 1/4 teaspoon each.
f. If you want the soup to be thinner, add little water to adjust the consistency