Moong Daal Bhaji with Raw Mango

Time 30 min

Ingredients

Moong daal 1/2 cup

Finely chopped onion 1 big size

Chopped raw mango 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup or more

Oil 2 tsp

Salt to taste

Method

Soak moong daal in water for 2 hours.

Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

Moong Daal Bhaji with Raw Mango

Time 30 min

Ingredients

Moong daal 1/2 cup

Finely chopped onion 1 big size

Chopped raw mango 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup or more

Oil 2 tsp

Salt to taste

Method

Soak moong daal in water for 2 hours.

Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Pulses / Kad Dhanyachi Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1 tbsp

Tur daal / pigeon peas 1 tbsp

Masoor daal/orange lentils 1 tbsp

Split chick peas/ Chana daal 1 tbsp (Optional)

Finely chopped onion 1 medium size

Finely chopped garlic cloves 3-4

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Methi seeds 1/4 tsp

Curry leaves 3-4

Ghee 1 tbsp

Water 3.5 cup

Method

Soak all daals and rice in water for about half hour.

In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.

Tip

I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.

Moong Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1/2 cup

Asafoetida 1/4 tsp

Cumin seeds 1/4 tsp

Fenugreek seeds /methi seeds 1/4 tsp

Ghee 1 tbsp

Water 2.5 cup or more

Method

Soak daal and rice for 1/2 hour.

In a small pressure cooker around 3 liter, heat ghee, add cumin seeds, asafoetida, methi seeds. Then add soaked moong daal & rice. Fry for 5-6 min, add water & salt to taste. Whistle for 3-4. Allow it to cool. Serve with ghee and metkut. It tastes yummy. 

Tip

Sometimes I add equal amount of rice and moong daal.