Tag Archives: Moong Dal

Pongali Fritters

2 Jun

pongali_fritters
Kattu Pongali Pakodi.

Fresh or leftover kattu pongali / ven pongal can be made into small balls. They are then deep fried in oil till golden brown and crisp on the outside. Serve pongali fritters as a snack with any pickle of your choice.
Makes: around 7 Pongali Fritters.

Ingredients:

Kattu Pongali or Ven Pongal 1 Cup
Fresh Curry Leaves few Leaves
Lemon Juice 1/2 tsp
Oil for Deep Frying

Method of preparation:

Wash and tear the curry leaves.
In a mixing bowl, mash the pongali with curry leaves and lemon juice and make into small golf sized balls.

Heat oil in a deep vessel on medium heat.
When oil gets hot, carefully drop the pongali balls into the oil.
Fry till pongali balls turn golden brown on all sides.
Turn the pongali balls if required during the frying process.
Serve pongali fritters as a snack with any pickle of your choice.
Notes: Make sure the balls are tight so they don’t break in the oil.

Suggestions: If pongali is very wet, add a tbsp of rice flour to the pongali and make into balls.
Variations: You can also add very finely chopped onion and green chile to the pongali before making them into balls.
Other Names: Pongali Fritters, Kattu Pongali Pakodi.

Rice Flour Moong Rotti

15 May

rice_flour_moong_dal
Pesara Pappu Biyyam Pindi Rotti.

This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked moong dal, chopped onion and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 5-inch Pesara Pappu Tapala Rotti.

Ingredients:

Rice Flour 1/2 Cup
Onion 1/2 Small
Moong Dal 4 Tbsps
Cumin Seeds 1/8 tsp
Red Chilli Flakes 1 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Peel and finely chop the onion.

Soak moong dal in a cup of water for around 2 hours.
Bring to boil half a cup of water, add salt and red chilli flakes and remove from heat.

In a mixing bowl, mix together rice flour, soaked moong dal, onion, cumin seeds and salt(if necessary) into smooth dough using the hot water we just boiled. Add little more water or rice flour if necessary.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 5 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Pesara Pappu Biyyam Pindi Rotti, Rice Flour Moong Rotti, Pesara Pappu Tapala Rotti, Biyyam Pindi Apachulu.

Broccoli with Moong Dal

16 Apr

broccoli_pesarapappu
Broccoli Pesara Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split moong dal is boiled separately and added to the broccoli as a finishing step. Serve broccoli with moong dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Moong Dal.

Ingredients:

Broccoli Florets 2 Cups
Moong Dal 1/8 Cup
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Wash and break broccoli into small florets.
Wash and boil moong dal in enough water for around 10 minutes or until moong dal is cooked and transparent but whole.
Strain the boiled moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in moong dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from moong dal has been evaporated.
Serve broccoli with moong dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or you can use green chillies while adding the garlic.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Moong Dal, Broccoli Pesara Pappu.

Whole Moong Vada

15 Feb

whole_moong_vada
Whole Moong Vada.

Whole moong is soaked in water and ground into thick and somewhat coarse mixture. The ground whole moong mixture is then seasoned with spices and deep fried in oil till light golden brown in color. Serve whole moong vada with coconut chutney or any chutney of your choice.
Makes: around 6 Whole Moong Vada.

Ingredients:

Whole Moong 1 Cup
Crushed Black Pepper 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves a few
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash and soak whole moong in water overnight.
Wash again and strain the soaked whole moong.

Grind the soaked whole moong and salt into somewhat coarse mixture without adding any water.
But do add a tbsp or so of water if required.
In a mixing bowl, mix together ground whole moong, cumin seeds, crushed black pepper and curry leaves.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with whole moong mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the whole moong disk in hot oil.
Make 2 – 4 such garelu depending on the surface space in the pan.
Fry whole moong vada on both sides until golden brown.
Remove the fried vada onto absorbent paper.
Repeat the same with remaining whole moong mixture.
Serve whole moong vada with coconut chutney or any chutney of your choice.
Notes: Make sure whole moong is soaked well before grinding it.

Suggestions: Make sure to adjust the flame to not burn the garelu but to cook them inside.
Variations: Check other vada recipes here.
Other Names: Whole Moong Vada.

Moong Fritters Stew

23 Jan

pesara_punukulu_pulusu
Pesara Pappu Punukulu Pulusu.

Yellow split moong dal is soaked in water and ground into coarse paste. The mixture is then scooped and deep fried in oil till golden brown in color. The fritters are then added to the tamarind jaggery sauce. Serve moong dal fritters stew with steamed rice and dollop of ghee.
Makes: around 4 Servings of Moong Fritters Stew.

Ingredients:

Moong Dal 1/4 Cup
Onion 1/2 of Small One
Tamarind 2 inch Piece
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Jaggery 2 inch Piece
Rice Flour 1 Tbsp
Dried Red Chiles 1
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak moong dal in water for 2 – 3 hours.
Refresh in water and strain the moong dal.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Stir rice flour in few tablespoons of water to make a paste and keep aside.

Grind soaked moong dal and salt into somewhat coarse paste along with red chiles adding small amount of water if required.
Remove the ground moong dal mixture onto a mixing bowl, taste and adjust salt if necessary.

Heat oil in a frying pan on medium heat.
Scoop small spoon sized moong dal mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the oil is filled with fritters.
Once the fritters are golden brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining moong dal mixture.
Break moong dal fritters into halves or quarters depending on the size.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and pinch of salt.
Once onion turns translucent, stir in tamarind extract, quarter cup of water, jaggery, red chili powder, turmeric powder and salt.
Bring to boil and stir in rice flour paste.
Boil for few seconds, remove from heat and stir in slightly broken moong dal fritters.
Garnish with cilantro and serve moong dal fritters stew with steamed rice and dollop of ghee.
Notes: Make sure moong dal is soaked well.

Suggestions: Make sure not to add too much water in the preparing moong dal mixture. Add a tbsp or so of rice flour if moong dal mixture becomes runny.
Variations: Add corn flour in place of rice flour to make a paste to thicken the tamarind sauce.
Other Names: Moong Dal Fritters Stew, Pesara Pappu Punukulu Pulusu.