Tag Archives: Roti

Moong Spinach Curry and a Healthy meal

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We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious 🙂

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji

Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

Method:
1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis

Delicious and flavorful whole green moong and spinach curry served with Rotis

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

And a complete meal 🙂 Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!

Semolina Roti/ Rava Roti

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Roti or Rotti to be more precise – pronounced with a stress on the “ti” is traditional Karnataka fare. Typically eaten for breakfast the popular Rotti varieties are Ragi Roti (Finger Millet Flour Rotti) , Akki Roti (Rice Flour Rotti) and Jolada Roti (Sorghum Flour Rotti). Very close to the Maharastrian Thalipeeth, this breakfast dish is lip smacking good. The thinner you make it, the tastier it is.. and serve it with any chutney or gravy on the side. In North Karnataka, roti is usually served with Eggplant/Brinjal Curry (called Badnekayi Palya) and Green Moong Curry (also called Usli). The whole thing really comes with this combination!!

The recipe here is for the Masala Roti version, spiced up with other ingredients. This version can even be eaten plain. When we were kids they served this at my home with fresh home made butter. Long gone are those days when I could eat butter without a care in the world 🙂

Today from my kitchen I share with you the recipe for Rava Roti (Rotti made with fine cream of wheat/rava or semolina). And some pictures of Ragi Roti and Akki Roti made on previous kitchen rendezvous…

Golden, Delicious Rava Roti or Semolina Roti served with Cilantro Coconut Chutney

Golden, Delicious Rava Roti or Semolina Roti served with Cilantro Coconut Chutney

You will need:

Ingredients for Rava Roti

Ingredients for Rava Roti

2 cups Fine Suji/Rava/Semolina
1 large Onion – Chopped fine
3 Green Chillies – Minced
a few curry leaves – Chopped fine
a handful of Cilantro – Chopped fine
2 tsp Cumin seeds (Jeera)
Salt to taste
Grated Carrots, Coarsely powdered Roasted Peanuts – Optional ingredients

Method:
Combine all ingredients except the Rava/Suji and let sit for 5 minutes. Add the rava and mix well into a thick dough with water. The dough should be soft and pliable.
Take a large golf ball sized dough and pat flat on a greased griddle or tava much like below. The thinner the better.

Rava Roti ready to be cooked

Rava Roti ready to be cooked

Cover with a lid and cook on stove top on medium heat for 4 to 5 minutes. Open the lid and cook until golden brown. Turn over for a minute or two. Serve hot with a side of your choice.

Delicious Rava Roti

Delicious Rava Roti

Below is the famous Ragi Roti…

Ragi Roti or Finger Millet Roti served with Spinach Sambar and Chutney Powder

Ragi Roti or Finger Millet Roti served with Spinach Sambar and Chutney Powder

And the famous Akki Roti…

Akki Roti or Rice Flour Roti served with Mint Coconut Chutney

Akki Roti or Rice Flour Roti served with Mint Coconut Chutney

Happy Cooking!