Tag Archives: Sambar

Whole Moong Curry and Whole Tuvar Sambar

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Blogging is tough work.. ๐Ÿ™‚ 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 ๐Ÿ˜›
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 ๐Ÿ™‚
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 ๐Ÿ™‚

 

What do you do with your Okra?

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Okra or more commonly known as Ladies finger in some parts of a the world is a green tender vegetable with sticky pods/seeds inside.

Okra - Green, Tender

Okra – Green, Tender

Here in America I have seen okra being cooked in only two forms – breaded okra – which is okra sliced and coated with a breaded mixture and then deep fried or in a gumbo which is a thick chunky soup like dish typically made with meat and vegetables.
In Indian cuisine we have several dishes we make with Okra. Okra also called ladies finger or “Bhindi” in Hindi is a really delicious vegetable that is popular both in South and North India.
On the menu today is comfort food – Okra Sambar served with Rice.

Rice with Okra Sambar

Rice with Okra Sambar

You will need:

Toor Dal – 1/2 cup
Okra – 1 large cup, Washed, snip the ends and chopped long
Tomato – 1 large
Tamarind pulp – 1 tbsp (alternatively you may use 1/2 tsp of tamarind paste)
Sambar Powderย  – 2 tsp
Turmeric Powder – 1/2 tsp
Salt to taste

For seasoning:
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves
Hing (Asafoetida) – a pinch
Onion – 1 small, chopped lengthwise (optional)

Method:
Note:ย  There are multiple ways to make Sambar. This is one simple method. The primary taste in sambar comes from the Sambar Powder used. I primarily make my own Sambar powder, for which I will share the recipe later. Alternatively, you can use store bought Sambar powder – there are multiple brands available in the market today.

1. Pressure cook the toor dal and Tomato with 2 to 3 cups of water and a pinch of turmeric.
2. Soak the tamarind in water for about 15 minutes. Squeeze and save the pulp.
3. In a pan, heat a tsp of oil. Add the chopped okra and fry the okra on low to medium heat stirring in between. Fry for about 10 minutes until the okra looses the stickiness and is shrivelled and well saute’ed.
4. In a saucepan add the fried okra, tamarind pulp, 1/2 cup water, salt to taste, sambar powder and cooked tomato (mash the tomato a little). Cook this mixture for about 5 to 10 minutes.
5. Using a ladle, mash the cooked toor dal.
6. Add the mashed toor dal to the above okra – tamarind mixture and cook until well blended. Add about 1 cup of water (or as needed) to ensure a semi liquid consistency.
7. Add more salt to taste.
8. For seasoning, heat a pan with the oil. Add the seasoning ingredients. Allow the mustard to splutter.Add onions and saute until light brown. Pour this seasoning mixture over the sambar.
9. Garnish with chopped cilantro (optional) and serve hot with rice.