Skin on Split Moong Dal Curry with Spinach and Tomatillo. / (NC Fall Season pictures - 1 )

In Indian cooking Split moong Dal with skin  is well known for its easy to digest quality. It cooks quickly and adapts to various recipes like Curry,  Usal, Dosa, Vada, Khichadi. I gave slight sour twist by adding Tomatillo. No garam masla is used in this curry. All ingredientes and herbs together bring nice green tone to this nutritious Mung Dal curry.

Scroll down to enjoy beautiful glimpses of fall foliage  shots captured around home.

Ingredients :-

• 3/4 Cup Split moong Dal with skin - picked and rinsed.
• 1/4 Cup split green peas (soak for half an hour)
• 1 Cup diced Tomatillo
• 1.5 Cup tightly pressed  frozen chopped Spinach ( If using fresh - take 3 Cups chopped)
• 6-7 cloves of garlic - finely crushed
• 1.5 inch piece of ginger - finely crushed
• 3-4 green chilies - finely crushed
• 8-12 curry leaves
• 1 medium size onion - finely chopped

Cooking Process :-

Step - A

1. This curry is cooked in two seperate cooking steps and later combined together to retain green color of Spinach.  Heat 1 tbsp oil in pressure pan or pressure cooker. Add  curry leaves and sizzle for 6-7 seconds. Add chopped onions and saute on medium heat until they are soft and translucent.
2. Now add rinsed split moong dal + green split peas with 2 Cups water. Add salt and let it simmer. Once it starts boiling cover the pressure pan lid. Allow one whistle then quickly reduce the heat to low, after 5-6 minutes shut off the heat. During this process it is ok if it blows second whistle. Keep pressure cook aside to cool.

Step - B

1. Combine and finely crush ginger, garlic, green chilies.
2. Heat 1 tbsp oil in a skillet. Add crushed ginger, garlic, green chilies..sizzle for 10-15 seconds..quickly add diced tomatillo - saute for 5-6 minutes. Sprinkle little water if it gets completely dry.
3. Mix chopped spinach, little salt -saute on medium low flame for 7-8 minutes.
4. Now combine Spinach+Tomatillo mixture with cooked split moong dal in cooker. Place pressure pan again on heat and simmer for 7-8 minutes on medium temperature. Adjust consistency by adding little more water. Enjoy with rice/roti...also enjoy in a bowl as thick hearty soup by drizzling spoonful of hot melted ghee.

Note :- In absence of pressure cooker you can cook split moong dal on stovetop. Take 3 quart size pot and follow step-A...Here mung beans will absorb water so increase water quantity. It should take 30-35 minutes to have tender cooked texture.

Mixing together Spinach+Tomatillo mixture with cooked Moong Dal+Green split peas

 

  

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First four pictures are taken almost at the same spot with interval of few days..watch for the  changes in colors.

 

Deepavali Greetings & Rangoli

Wishing all my followers and readers  a very Happy Deepavali & prosperous new year blessed with peace, wealth and good health. This year I made small Rangoli...it is  very relaxing experience to draw and fill colors in Rangoli and more joy is to watch it glow in oil Diyas of Deepavali...Enjoy the pictures.

Lawn and Backyard grown Mushrooms captured during Spring-Summer - 2010

I live in a small townhome surrounded with small size lawn and wooded patch. It is wonderful  healing experience to live so close to the nature. Every year around spring season variety of  mushrooms pop up after good rainfall...This year we had very poor rain fall and we are facing drought conditions. Since spring following  two three varieties of mushrooms were spotted  in lawn and around the home....Enjoy the pictures.

Mushrooms Spotted during First week of June in mulch.

PuffBall mushroom found on grass during first week of October.

Above PuffBall mushroom from side angle.

Above PuffBall mushroom from front side.

Smaller size puffBall mushrooms.

PuffBall Mushroom with early morning dew drops.

Mushroom cropped by Squirrel - spotted during mid-October.

Above type of mushroom yet to fully bloom

Potato Sheera / Kesari & VijayaDashmi Greetings.

On an auspicious day of  Vijayadashami, Wishing all my readers and followers a very Happy Dussehra blessed with Peace, Joy, Prosperity & Good health. Today's festive sweet dish was Potato Sheera. It is easy to prepare and has delicious, rich , mithai like taste.

Ingredients :- 

• 2 Cups heaped - boiled and  finely mashed Potato.
• 1 Cup - Sugar
• 3 Tb.spoon - Butter or Ghee
• 5-6 Cardamom pods - finely powdered
• 2 Tb.spoon Golden Raisins
• 2 Tb.spoon Almonds - coarsely ground
• 2 Pinches - Saffron

Preparation method for Potato Sheera :- 

1. Boil  2 medium size potatoes. Remove skin and grate them on cheese grater to get finely mashed fluffy, lump free texture. Measure two heaped  cups of  mashed potato and keep it aside.
2. Heat heavy bottom pot. (Anodized non-stick works best). Melt 3 tbs butter -  add mashed potatoes and two pinches of saffron. Stir with wooden spoon to combine with butter. Maintain medium heat temperature and roast by  stirring frequently  for about 7-8 minutes.
3. Now add cardamom powder, coarsely ground almond, raisins - Saute for another 2-3 minutes..at this stage you will notice little excess  glaze of Ghee over potato and as you saute with wooden spoon ...raisins  get fried to  golden yellow color  in  the excess ghee. Keep stirring to avoid raisins from burning.
4. Add one cup sugar and mix well. Sheera consistency will turn runny. Keep stirring with wooden spoon for about 3-4 minutes or until Sheera consistency sets thicker.
5. Reduce heat to low and let sheera cook for another 4-5 minutes. Keep stirring..you will notice shiny golden glaze and  nice soft texture. Shut off the heat and let it rest on stove uncovered for 7-8 minutes. Enjoy this sheera warm.

Note :- Next day potato Sheera turns little dry and forms  thick  texture. Add little water and reheat to get soft texture.

Green beans, Carrots and Green peas StirFry / Thoran

Simple vegetable stir-fry with fresh green beans is one of my favorite routine subji in meals. It is  very easy to make and packed with natural flavor of beans,carrots and green peas. This Stir-Fry is spiced with green chilies and flavored with curry leaves, cilantro and fresh coconut.

Ingredients :-

• 2.5 Cups Green beans - finely chop  in 1 cm size pieces.
• 2 carrots ( 7-8 inch long ) diced in 1 cm cubes. (1 Cup yield)
• 1 Cup Frozen Green peas.
• 1/2 Cup fresh grated coconut.
• 1/2 Cup fresh chopped cilantro.
• 2-3 green chilies - finely chopped.
• 1/2 T.spoon turmeric powder
• 10-12 curry leaves. 
• 1 T.spoon oil.

Method of Cooking :-

1. Slightly Cut  both the ends of each green beans and wash.Chop them finely into 1- cm size pieces. Similarly dice carrots into 1-cm cubes.
2. Heat 1 tsp  oil in heavy bottom pot or open skillet. Add curry leaves - sizzle them for 10-12 seconds. Add chopped green chilies and turmeric powder - saute for another 10 seconds. Add green beans - saute on high heat for 2 minutes.. stirring often.
3. Sprinkle 2 tbs water and add diced carrots, salt. Mix well , reduce heat to medium low and let it cook for 7-8 minutes. Make sure there is enough moisture in skillet and beans are not burning at bottom. If required sprinkle little more water.
4. Now add 1 Cup green peas and little coconut. Mix well and cook for another 4-5 minutes on low heat. Do stir at interval. Lastly add  remaining fresh coconut , chopped cilantro. Serve with rice and roti.