Tag Archives: Moong

Whole Moong Curry and Whole Tuvar Sambar

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Blogging is tough work.. 🙂 I spent a lot of my weekend cooking, food styling and taking pictures! And of course I had fun doing it. Except when you spend all that time doing the stuff you love, the regular mundane chores never get done 😛
However, I never did get to upload my pictures so my big post with exciting stuff has to wait.

For today, I am going to dip into my treasure of saved pictures and share two simple recipes…

The first one is – Whole Moong Curry. This is a Karnataka style gravy curry recipe and is called “Hesar kaalu Gojju” – Hesar Kaalu the Kannada term for Whole Mung Beans or Whole Moong; Gojju is typically any gravy dish made with a combination of tomato, tamarind and any vegetable or beans/lentils. I learnt how to make this dish from my mother-in-law whose predominant style of cooking is Karanataka Cuisine. It is regular fare in my home just because I keep running out of ideas for what to serve and also the fact that it is a wholesome dish with the Moong beans providing the much needed protein and that the dish is a perfect compliment to both rice and roti.

Whole Moong Curry

Whole Moong Curry

You will need:
1 cup Whole Moong/ Whole Mung beans
1/2 tsp Turmeric Powder
Salt to taste

To be ground into a Paste:

Ingredients to be ground into paste

Ingredients to be ground into paste

1/2 cup grated coconut
1 Small tomato or 1/2 large tomato – Chopped roughly
a few sprigs of fresh Cilantro/Coriander leaves
1 small Garlic (optional)
1/2 small onion – Chopped roughly
2 1/2 tsp Red Chilli and Dhaniya powder (equal proportion)

Combine all of the above raw with 1/2 cup water and grind to a smooth paste.

For Seasoning:
2 tsp Oil
Asafoetida or Hing – a pinch
1/2 tsp Mustard seeds
1/2 Onion – Chopped fine
a few curry leaves

Method:

1. Roast the Moong in a microwave safe bowl for 1 minute. Wash and combine with 3 cups of water and the turmeric powder and pressure cook in a pressure cooker for 3 whistles.
2. Alternatively, you may soak the moong overnight and pressure cook next day for just 1 whistle. I prefer the method in step 1, because I always forget to soak 🙂
3. Grind everything mentioned above for the paste and keep aside.
4. Combine the cooked Moong and ground paste. Do not discard the water from the cooked beans, use that water also.
5. Add salt and enough water to make it a semi liquid consistency and boil on stove top for 5 minutes.
6. Meanwhile, heat a small pan for seasoning. Add the oil, season with mustard seeds, hing and curry leaves. Allow the mustard to splutter, add the chopped onions and fry until golden brown. Add the seasoning to the above cooked gravy and mix well.
7. Serve hot with Rotis and/or Rice.

Delicious and Wholesome Whole Moong Curry served with Rotis and Rice

Delicious and Wholesome Whole Moong Curry served with Rotis and Rice

The second recipe for today is – Whole Tuvar Sambar. Again, this is a Karnataka style Sambar or Huli as it is called in Kannada. Wholesome, simple and very tasty this is great for when you run out of veggies. Whole Tuvar or Pigeon Peas as it is called is available in bean pods in India. Here in the US we are not as lucky to get the fresh variety. It is available as “Tuvar Liliva” in the frozen section and is as close as it can get to the fresh variety.

Tuvar Lilva or Fresh Pigeon Peas

Tuvar Lilva or Fresh Pigeon Peas

You will need:
2 cups Whole Tuvar
1/2 cup Toor Dal
1 small piece garlic (optional)
1/2 tsp Turmeric Powder
1 Large tomato – Chopped into cubes
1 small piece tamarind soaked in water for 10 minutes

Combine the above in a pressure cooker with about 2 to 3 cups of water and pressure cook for 3 whistles. Allow the pressure to cool.

Salt as needed
1 1/2 tsp Sambar powder

To be ground into Paste:
1/2 cup grated coconut
a few sprigs of fresh Cilantro/Coriander leaves
1 tsp Red Chilli and Dhaniya powder (equal proportion)

For Seasoning:
2 tsp Oil
Asafoetida or Hing – a pinch
1/2 tsp Mustard seeds
1/2 Onion – Chopped fine
a few curry leaves

Method:
1. In a pan combine the cooked tuvar/dal mixture including the cooked tomatoes and the ground paste. Add salt as needed, sambar powder and allow the mixture to boil for about 5 to 10 minutes.
2. Meanwhile, heat a small pan for seasoning. Add the oil, season with mustard seeds, hing and curry leaves. Allow the mustard to splutter, add the chopped onions and fry until golden brown. Add the seasoning to the above cooked sambar and mix well.
3. Serve hot with rice. Here below I have served it with cooked Quinoa.

Whole Tuvar Sambar

Whole Tuvar Sambar

Yummy Tuvar Sambar served with Quinoa

Yummy Tuvar Sambar served with Quinoa

Happy cooking 🙂

 

Dinner and a Movie – Series 2

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The movie on the radar for this week was “Listen Amaya”. This movie was recommended to me by a friend a while back but somehow we never got around to watching it. Sometimes when we are looking for a movie to watch, some of these movie suggestions just dont come to mind..until you are out of options and then you suddenly remember!! 🙂

Listen Amaya                      Photo Courtesy: Internet

Listen Amaya Photo Courtesy: Internet

The movie was a pleasant surprise and refreshingly different. And not to mention how bold a topic it was..
“Listen Amaya” is a 2013 Hindi Art movie if I may say, starring Deepti Naval, Farooq Shaikh and Swara Bhaskar (never seen her before and really enjoyed her portrayal of Amaya). Deepti Naval of course is a seasoned favorite actress..she is in a league of actresses that just get better and better with age kinda like aging wine 🙂
Farooq Shaikh, another wonderful actor – I still remember seeing “Noorie” and Umrao Jaan in the good old days!!

The movie explores the complex relationship of a mother and a daughter and the intense emotions when that relationship is threatened by a friendship between the mother and her widowed photgrapher friend “Jazz”.. What i loved about the movie is the old world Delhi charm, the lovely book club cafe that is the venue the story plays out in and the intricate but yet the delicate way emotions are played out by each of the characters… Not giving out much about the movie but encouraging you to watch it if you get a hold of it 🙂 We enjoyed the movie.. it was a perfect Friday night movie.

And what is a movie without food really??? On the menu was “Moogachi Usal”..a side made with Whole green moong – my favorite side dish from the plethora of Maharashtrian dishes.. have I told you I love Maharashtrian food ?? 🙂

Moogachi Usal

Moogachi Usal

I have been following Richa’s recipe for Moogachi Usal for so long now that I can claim it as my own 🙂 You know how sometimes you make a dish long enough that you forget where you actually learnt it from?? Except here I do remember where I first learnt to make it 🙂
No changes to the recipe, just keeping it simple.. served it with roti and salad on the side 🙂

And just as a side note :-), Some blogs that I discovered these past few days:

1. BawanDinesh– Was referred to this blog by a friend. Love the way these guys write!! and boy are they so happy..soemthing about happy people, they spread so much cheer and positivity – happy reading folks 🙂

2. TurmericSaffron – This very beautiful blog about Persian food and stories, resplandant with pictures and experiences!! Written by Azita this blog is a must visit if you are curious about different lives in different parts of the world!

3. Aahaaram – Chanced upon Aruna’s food blog, loved the simple recipes and mouth watering pictures!! Need I say more 🙂