Sprouted Green Gram Salad

Ingredients:
Sprouted green gram - 2 cups
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Tomato - 1 (chopped without seeds)
Cucumber - half (chopped)
Green capsicum - 1 (chopped)
Pomegranate - 1
Coriander leaves - a small bunch (chopped)
Salt (to taste)
Pepper powder (for seasoning)
Lime juice - a few drops

Method:
Mix all the given ingredients and eat.

Sent off to "CWS-Moong Beans" event.

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Cabbage Kootu

Ingredients:
Cabbage - 1/2 (shredded)
Chana dal - 1/3 cup
Yellow moong dal - 1/4 cup
Turmeric powder - 2 pinches
Salt (to taste)
Coriander leaves - few (chopped)

To temper:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Asafoetida powder - 1/4 tsp.
Whole red chillies - 2 (long)
Curry leaves - a few
Oil

To grind into paste:
Coconut grated - 3 tbsp.
Green chillies (small) - 3
Cumin seeds - 1 tsp.

Method:
Soak the chana dal for 1 hour. Mix yellow moong dal, cabbage and turmeric powder with chana dal. Pour required water and pressure cook them.
Heat the oil in a pan and add mustard seeds, cumin seeds, urad dal and broken or cut red chillies. When the mustard seeds crackle, add asafoetida and curry leaves.
Pour the cooked cabbage and dal. Mix in salt and coconut paste.
Boil for 3 to 4 minutes. Finally add coriander leaves and switch off the heat.
Enjoy as a side dish!

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Green Gram Laddu

Ingredients:
Green gram - 1/2 cup
Sugar - 1/4 cup
Warm ghee

Method:
Dry roast the green gram till it changes colour and a nice aroma arises. Let it cool and powder it.
Powder the sugar as well. In a bowl, mix both the powders. Pour the required warm ghee and mix.
Make the balls and enjoy!

Sent off to "CWS-Moong Beans" event.

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Vazhakka(i) Thoran

Ingredients:
Raw plantains - 3 (small-sized)
Coconut - 1/4 cup (grated)
Shallots - 5
Garlic - 3 big cloves
Green chillies - 2
Pepper powder - 1/4 tsp.
Turmeric powder - 3 pinches
Mustard - 1/2 tsp.
Curry leaves - a few
Oil
Salt

Method:
Peel off the skin and dice the plantains. Cook them in water with 2 pinches of turmeric powder and a little salt.
Strain the plantains and keep aside.
Crush or blend the shallots, garlic, green chillies and curry leaves coarsely.
Heat a little oil in a pan and add mustard seeds. When they crackle, add crushed onions, garlic, green chillies, curry leaves, little salt and a pinch of turmeric powder and saute till shallots turn golden colour.
Now add the grated coconut and pepper powder and saute for 3 to 4 minutes in low flame.
Finally add the cooked plantains and saute gently till dry.
Enjoy as a side dish.

Recipe source: Kaipunyam

Sent off to "Veggie/Fruit A Month-Plantain" and "The Kerala Kitchen" (click here for more details) events.

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Coriander & Moong Dal Thuvaiyal

Ingredients:
Coriander leaves (with stalks) - 3 cups
Moong dal (yellow) - 1/4 cup
Dry red chillies - 2 (or as per taste)
Garlic - 1 big clove
Tamarind - a small piece
Salt (as per taste)
Oil

To temper:
Mustard seeds + Cumin seeds + Urad dal - 1/2 tsp.
Asafoetida - a pinch
Oil

Method:
Dry roast the moong dal till brown colour without burning in low flame.
Remove and keep aside.
In the same pan, add and heat a little oil and fry red chillies, garlic and tamarind.
Grind moong dal, red chillies, tamarind, garlic, coriander leaves and salt into a thick paste by adding a little water.
Temper with the given ingredients and pour the mixture on the thuvaiyal. Mix well and enjoy as a side dish.

Sent off to "CWS-Moong Beans" event.

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Methi Pulao

Ingredients:
Basmati rice - 2 cups
Fenugreek leaves - 2 cups
Coriander leaves - 2 tbsp.
Onions - 2 (sliced)
Garlic - 1.5 tsp. (grated)
Ginger - 1 tsp. (grated)
Tomatoes - 2 (chopped)
Potato (big) - 1
Kashmiri red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Coconut milk - 1 cup
Salt (to taste)
Cinnamom stick -1
Cardamom - 3
Cloves - 4
Fennel seeds - 1 tsp.
Oil

Method:
Peel and dice the potatoes. Drop the diced potatoes in water. Keep aside.
Wash the basmati rice and keep aside.
Heat the oil in a heavy bottomed vessel.
Add cinnamon, cardamom, cloves and fennel seeds and allow them to sizzle.
Add the sliced onions and saute till translucent. Saute the ginger and garlic till raw smell fades away.
Then include the fenugreek leaves, diced potatoes (discard water) & coriander leaves and saute for 4-5 minutes.
Now add the tomatoes, salt and saute till they are half-mushy.
Add red chilli & turmeric powders and mix well in low flame for 2 minutes.
Add the rice and saute.
Pour the coconut milk and 3 cups of water. Mix. Cook in medium flame.
When the water begins to boil, cover the vessel with a lid.
When the water gets absorbed, remove the lid & cover the vessel with aluminium foil.
Again place the lid on the aluminium foil.
Let the rice cook completely in low flame. Remove from heat.
Serve warm with any raita.

Sent off to "Back to Roots" event.

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