Re: What to do with these small green whole moong dal ? Sprouts; JUST WASH AND SOAK THEM IN WATER FOR 12 HRS.......... EVEN OVERNIGHT IS OK,......................... THEN DRAIN THE WATER AND KEEP IT EITHER IN A CLOTH.. TIED OR IN ANOTHER VESSEL WITH A LID................. IN LESS THAN 6 HRS YOU WILL SEE SPROUTS. SPROUTS CAN BE EATEN JUST LIKE THAT IN SALAD OR YOU CAN JUST STEAM IT WITH SPICES AND HAVE IT WITH CHAPPATI/RICE............. Green moong sabji: just soak moong in water for 1/2 hr. pressure cook with more water ( some need more water and more whistles to cook). In a little oil, add mustard seeds, jeera, hing, curry leaves, green chillies.............. . when they splutter add the cooked moong......... add turmeric pwder, dhaniya ( corainder prdwer) and jeers pdr, chilli pdr . and salt to taste. You may even add amchur pwder for the tangy taste. let it boil and when all is blended well, add a very little jaggery. put off fire, ganish with Kothmir( Coriander leaves) . it tastes yummy with chappati and even rice, if made a little like dal consistency. If you like the south indian way, same as above but................just add turmeric pwder and either rasam powder or sambar powder and salt and while serving add lime juice and kothmir............. easy and tasty. Like someone has suggested, u cana lso use garlic, onions, tomatoies and make gravy................... Moong is very nutritious and sprouted ones are extremely good for health, especially when eaten raw or just steamed.............. try and let us know.:hiya
Re: What to do with these small green whole moong dal ? Hi, This is my favourite green gram dosa receipe Green gram 1 cup Par boiled rice 1 cup Asofoetida powder little Curry leaves 1 bunch Salt Read chillies 5 Ginger Soak green gram and rice for minimum 3 hours in water. Grind with the other ingredients.Let it ferment for 5 to 6 hours. Then you can make colorful, crispy, cute green gram dosa with adding cut onions also. Try this one.
Re: What to do with these small green whole moong dal ? Wow, That's a whole lot of recipes for me to try. I will surely try all these recipes and keep you guys posted. Yes what i brought were pesalu. I am familiar with the usual recipe for salad(soak them,tie them in cloth etc.). The problem is that even after soaking for 2 days the moong dal do not soften, they are intact like small stones and i am worried if i can really grind them. Does anybody know how to resolve this situation ??Witsend @@Anshita & OOSHA How much water is needed to pressure cook 1 cup of moong dal ?
Re: What to do with these small green whole moong dal ? We also come across such seeds among the green gram-whole, we buy here, so they end up very hard even when cooked in the pressure cooker.Normally very old grains are said to remain very hard like stones, even when cooked well. Try this, take a handful and wash.Boil 3 cups water in a bowl and add the g.gram.cover and keep it in the oven with the light on to soak.After 24 hrs, try pressure cooking them adding a pinch of turmeric and 2 teaspoon of gingely oil.If it doesn't get done even then, use them for art work by pasting them on some design drawn on a canvas board!:biggrin2:
Hi Gowri, your idea is superb. Big LaughTill this date I have not faced like this. but noted down your idea. clap:clap
Does anyone have the recipe to make Mysore Pak in the Krishna Sweets style? If so, please share the procedure... Thanks in advance, Anusha
Re: cutlet Here is my recipe 2 large potatoes, boiled and mashed 1 cup mixed veggies of your choice (eg carrots, beans, bell peppers, corn, pea etc), boiled and mashed coarsely 1/2 cup finely chopped onion 1 tbsp ginger garlic paste 2-3 green chillies chopped 2-3 tbsp chopped coriander 1 tbsp amchur or chat masala 1 tsp each of red chilli powder, garam masala, jeera powder pinch of haldi Lemon Juice to taste 1 cup bread crumbs or roasted rawa (for binding) Mix all the indegrients together. Make balls or cutlets of the mix and then deep fry or shallow pan fry till golden brown. You may need to increase/decrease amount of bread crumbs or rawa to make sure the balls bind properly. If you eat eggs, you can also throw in 1 egg white to help with the binding.
