Moong & Spring Onion Dal: Bit of Sunshine for Winter Days

Moong & Spring Onion Dal

Yes Saar, you, remember we meet everyday, and almost every working hour in office? Yes, you, the one who comes to my office without any particular reason and talk and talk and keep on talking when I am trying hard to debug the code. Oh! You think it is simple task to find this error among thirty thousand lines do you? Don’t you think it’s high time you went back to your office and did some constructive work or would you rather prefer me to cut your tongue off and gift warp it and give it to you for Christmas?

And you Miss the one on telephone from last one hour. I know you had fun last weekend with your new boy friend but I am not interested in knowing the details. I don’t think other people want to know about your new pink silk bed sheet. Would you like to hear me talking loudly about that ugly yellow skirt you are wearing with my friend on phone? No? I didn’t think so. So why don’t you shut up or use your cell phone and just walk out of the office? The main door is just 5 feet from your desk you see!

And you Mr & Mrs. Neighbours, would you kindly reduce the volume of your new home theatre system. I know that it’s all nice and all but I don’t think heavy metal music at 2 in the morning is my cup of tea. And I don’t think you will like the rocket I want to fit into your system which will hit the roof and reach sky within a blink of your eyes. Would you?

And you Madam, yeah, we met near office cafeteria today afternoon. Yes, you, the one with dark glasses. Didn’t you notice it is winter and it was cloudy and dark outside? I don’t think you are blind because I have seen you many a times without your cool shades. Do you think energy saving lights is too harsh for your eyes? No? Oh! That is your new Gucci shades, is it? I know they are expensive and but it is absolutely fine to remove them when you are inside office building. That doesn’t mean you have to wear them on your head when we all know you will be here till evening. Do I mind? Actually no, but I feel it’s rather uncool to wear cool Gucci shades inside your office building.

And you my dear friend, yes I am talking to you, who took her 2 year old to see this awful horror movie. Did you say you have kept your brain locked safely in locker? I thought as much. Any lady with little sense wouldn’t take her kid to these movies and later complain about her kid screaming and wetting his bed at night. And stop bothering me with the details. No, I am not against kids. In fact I adore them. But I would rather prefer to watch Cars, Shreak and Kung Fu Panda with my niece and nephew and scream with them in delight than be a reason for their sleepless nights. So shut up and please grow up!!!

Ufff… I am done for the day! At least for now… I had a rough day and needed something to cheer me and lift my mood. Every time its comfort foods that keep me sane and going during days like this. And yesterday it was simple Moong & Spring Onion Dal which boosted my energy and brought back smile on my face. I wanted to fix something with sorry looking, wilted bunch of spring onions in my veggie rack and wanted to cook something that will take just few minutes in kitchen. Dal is something that I like to have either with Rice or Chapatti and Pickle or simply served as soup. This time I chose Moong Dal because it is light and easy on stomach and cooks very fast. I could feel day’s stress slowly fading away while chopping the vegetables for Dal and the aroma of roasted spices lifted my spirit. By the time I finished preparing this Dal and tasted a spoonful of it, I was smiling. What more a person wants for cold, winter days… A bowl full of sunshine… A bowl full of comfort… And a Bowl full of happiness…

Cooked Moong Dal & Spring Onions

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Moong & Spring Onion Dal (Indian Soup of Split Green Lentils and Spring Onion)

Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-6

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Ingredients:
1 cup Moong Dal/split Yellow Lentils
4-6 Spring Onions, thinly sliced (Keep the green part separate from the white ones)
2 medium Tomatoes, finely chopped
2-3 large Garlic Cloves, finely chopped
1 inch Ginger, finely chopped or grated
2-3 Green Chillies, slit
½ tsp Turmeric Powder
½ - 1 tsp Garam Masala
1 tsp Jaggery/Sugar (Optional but recommended)
½ medium Lime Juice (Adjust acc to taste)
2 tbsp fresh Coriander Leaves, chopped finely
Salt to taste

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
½ tsp Mustard Seeds
½ tsp Kalonji/Nigella Seeds (Optional)
Few Methi/Fenugreek Seeds (Optional)
¼ tsp Hing/Asafoetida
1-2 Dry Red Chillies, halved
Few Curry Leaves
½ tbsp Ghee/Oil

Moong & Spring Onion Dal

Method:

Add turmeric powder, a drop of oil and 2 cups of water to washed moong dal and cook till the lentils are cooked though without loosing their shape, about 10-15 mins.
Mean while, chop all the vegetables and keep them aside. Heat oil or ghee in a pan and add cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, halved dry red chillies, hing and curry leaves. Sauté for a minute till the spices turn golden brown and aromatic.
Next add finely chopped garlic and slit green chillies and sauté for half a minute. Mix in white parts of spring onions along with chopped ginger and sauté till onions becomes translucent, about 1-2 mins.
Add garam masala and chopped tomatoes and cook on medium heat for 2 minutes till tomatoes turn pulpy. At this stage add cooked moong dal, jaggery and salt to taste. Pour 1- 1½ cups of water and simmer the dal. Let it cook for another 10-15 minutes so that all the flavours blend well.
Mix in lime juice and greens of spring onion and let it cook for another 2-3 minutes. Switch off the flame and add finely chopped coriander leaves. Serve it hot as a soup or along steam cooked Rice or any Indian bread and enjoy.

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Food from Heaven: Pongal

Pongal

Some foods are comforting. Some are nutritious. And some are simply divine. Pongal is one such dish which is comforting, nutritious and also divine. Just the thought of ‘Pongal’ conjures up sweet memories of my Doddappa and Doddamma performing the Puja daily in their estate temple. Growing up in a joint family for first 6 years of my tender life, I remember spending most of my time with my Doddappa (Dad’s elder brother) and Doddamma (Dad’s SIL). For me they were another set of loving grandparents as my Appa was just one year old when Doddamma stepped into our large joint family as a first daughter-in-law, taking huge responsibility on her very young shoulder. No wonder my Appa felt so close to his ANNa (brother) and Attige (SIL) and involved them in almost all the major decisions he took.

I was one of those spoiled little brats who was born in a large joint family when almost all other kids were in their early teens. Yes, I was the only baby in our big family and was never short of love, affection and undivided attention from everyone. I grew up being a centre of attention and attraction for two happy years of my life till my little sister decided to pop all of sudden and spoil it for me ;) Grudgingly I had to share spot light with my sister and soon with my cousin brother. I remember asking my Dodda’s whom they loved the most. And every time they would hold me close to their heart and whisper it was me and it will always be me.

It was no surprise I spent most of my time playing in my Doddappa’s clinic which was attached to the main house, than playing with my sister and other cousins. I was his little helper. It was while counting the tablets for his patients I got my first lessons of mathematics. It was while picking the herbs from his herb garden for medicines where I leant the basics of Ayurveda. It was while helping the people to cure their disease and relive them from pain where I learnt about empathy and the art of being a good listener. And above all these I learnt how to be kind, generous and a good human being from my Doddas.

After moving to different city for education, I and my sister would eagerly look forward to our Navarathri and summer holidays where we would spend one full week at our Doddas estate. Every morning I would wake up the waft of sandalwood, heady smell of Agarbatti and Dhupa and the fast rhythmic chanting of my Doddappa sitting on floor in lotus position in Devara Kone (God’s room). While Doddappa was busy performing the Puja, Doddamma was busy with her daughters-in-law preparing Neivedyam which was offered to God. One day it would be just plain steamed rice, other day it would be Rice Payasam. But it would always be Pongal for special occasions like birthdays, anniversaries and festivals. Rice and lentils cooked with few spices till they fall apart and become little mushy, a lovely medley offered to God. While green chilli and black pepper corns give it small dose of spiciness, tadka and ginger gives it a wonderful flavour. This Neivedyam was taken to the small temple in our estate where it was first offered to God and then given to us in a small bowl made using Jackfruit leaves as Prasad (blessed food). Oh!!! Fond memories of childhood and the people who made it so much special and wonderful….

My favourite way of making Pongal is with good spoonfuls of Thuppa or Ghee, just the way Doddamma made it. Whenever I make it here I can almost hear her saying

“Make sure you don’t insult Pongal by using just a spoonful of Thuppa. Be generous with Thuppa when you make Pongal because it is God’s food. If you can’t make Pongal with lots of love and Ghee then it is not fit for you, your family and your God.”

I try to remember my Doddamma’s pearls of wisdom like these while cooking. Some foods are just divine and they are meant to be cooked that way. This post is very dear to me and it is dedicated to two people who are very close to my heart. In two days it will be the first death anniversary of my Doddappa. It will be a grand celebration because he believed in celebrating life and death, which was just the beginning of new life. Doddappa and Doddamma, I miss you. I am sending thsi food from heaven to Susan of the Well Seasoned Cook, who is hosting My Legume Love Affair-Second Helping.

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Pongal (Rice & Lentils Medley)
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 2-4
Recipe Source: My Doddamma

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Ingredients:
1½ cups Rice (preferably Sona Masuri or you can use Basmati as I have used here)
1 cup Yellow Moong Dal/Split Green Gram
½ cup Cashews
8 cups Milk+Water (I used 1 cup Milk+7 cups Water)
2-3 Green Chillies, slit (Optional)
1 inch Ginger
1 tsp Black Pepper Corns, lightly crushed or used as whole
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
3-4 tbsp Thuppa/Ghee/Clarified Butter
Salt to taste

Rice, Moong Dal & Cashews for Pongal

Method:

Heat a pan and add yellow moong dal. Roast it on medium flame, sautéing continuously, till it turns golden yellow, about 3-4 mins. Let it cool completely.
In a same pan add ½ tbsp of ghee and add cashews. Roast it on medium to low heat till they turn golden. Keep it aside.
Mix roasted moon dal and rice and wash it in cold water 3-4 times till the water turns clear. Drain all the water and keep it aside.
Heat 2 tbsp of Ghee in a thick bottomed pan or pressure cooker. Add jeera, pepper corns and curry leaves. When jeera starts to sizzle, add slit green chillies, ginger, rice and dal and mix well till every grain is coated with ghee, about 1-2 mins.
Now add milk, water and salt to taste and mix well. Cover the pressure cooker lid with weight and cook it on medium-high flame for 15-20 mins. Let it the pressure be released completely before opening the lid, about 5 mins.
If using thick bottomed pan, cover the lid and let it cook undisturbed for 10-12 mins on high flame. By this time water will start to bubble and pour from vessel. Remove the lid; mix the rice and lentils properly. Again cover the vessel with lid, leaving little gap to escape the steam. Let it cook this way for another 5-10 mins till the rice and dal is plumped and doubled in volume. Remove the vessal from gas.
Mix in roasted cashews with ghee, 1-2 tbsp of ghee. Cover and let it sit for another 10 mins for the flavours to blend. Serve this hot with any chutney, lightly spiced curry/Kurma or with my favourite, Raita or plain curds.

Pongal served with Mango & Yogurt : My Divine Food

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Note:

The consistency of Pongal can vary depending on your preference. Some people prefer it very mushy like porridge and add more water while making it. So please adjust the water and milk quantity according to your preference.

Related Posts:

• Cooking with Love: Huli-Menasina Kodhel
• Akki Shavige with Rasayana & Menthe Chutney
• Recipes from Ajji's Kitchen- Brahmi Tambli
  

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Reminder for JFI-Soya:

I invite you all to celebrate Jihva for Ingredients with this month’s theme JFI-Soya. Choice of Soya products, the recipe, ingredients, method etc is entirely left to you. I would greatly appreciate if you can send me any Vegan or Vegetarian recipes but I leave it to your choice. Soya foods include tofu, tempeh, textured vegetable protein (chunks, mince etc), miso, soya sauces, soya oil and margarine, and soya dairy alternatives.

Deadline: 31st August, 2008

Please go through the guidelines and include all the required information in your post and also in your e-mail while sending your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish, Type of Dish and Perm Link of the entry along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.
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My Old Coffee Mug and Moong Dal Chilla/Cheela

Moong Dal Chilla

It was time… It was time for me to say good bye…. It was my last day in my hostel… It was the time for the final cleanup of my room and I knew I will be fined by warden if I don’t do it right. Actually, I had more important things in my mind… Everything seemed secondary… The thought of never being able to participate in any of birthday bashes and midnight parties, never having to pay fines for attendance shortage, never having to say ‘sorry’ to the professors for bunking their classes and labs, never feeling upset for not getting good grades, never having to wait for monthly money transfers, never having to do our laundry, never having to drink water-y coffee, never having to eat bullet-proof chapattis kept lurking in between… Life would go on even if Dhaba and Tapri (corner coffee shop) lost one of its loyal customers, I thought as I picked my things to pack. Then my eyes fell on my old coffee mug without a handle!!!

There was it, sitting in one corner… My old coffee cup without a handle! It all began on the day three of us joined the hostel on same day were given same room… The thought of sharing my room with other two never appealed to me and with total strangers didn’t help either. I thought they were nut cases as one would go to bed at 9 in the night and another at 3 in the morning making my 12 to 7 time almost difficult to sleep peacefully. When one finished singing in her dream other would start talking making it one hell of Jugalbandi that I never liked to listen to. I never liked the idea of sharing my things in the beginning but slowly started getting used to it. With time, gradually I began to look beyond my roommates minor flaws and started enjoying their company. Never realised how the time flew and we were no more freshers. I remember one of my roommates returning my coffee mug sans its handle the day she came to say goodbye. Never realised how it went to her and her dupatta was with me.

As I continued to rummage my belongings, I realised the huge amount of unwanted stuffs I had been hoarding during the period of my hostel life. There were definitely many that I wanted to keep with me for the memories attached to them. And the one I was sure to take it with me was that old coffee mug without its handle. The one which was used to drink gallons of coffee over gossips and during exams night out, the same mug used to cook Maggi in hot water, the one which would tag along with me whenever I would raid into my friends room to get my share of home goodies they bought from home!!! That broken coffee mug is a link to my hostel day memories…

It was with my roommates and hostel mates I shared some of wonderful and memorable part of my life. It was because of their cheerful nature which transferred every gloomy, dark hostel days into joyous rainbow. It was because of my friends I was given a chance to taste and appreciate multi-cuisines of diverse Indian states. There was never a dull moment in my hostel life. Every week we would raid into our friend’s rooms as soon as they are back from their visit to home. If it was Khakra and Patra one week, then it would be delicious Gongura pickle other week. If it was Chakkuli and Sev one week, then it would be Rosgulla and Cham Cham next week. The fun part would be when we would visit our close relatives residing in a same place. Our aunts and uncles would make sure that we were fed well during our visits to their home and also sent back lots of goodies to share with our roommates and friends.

One dish I remember sharing with my friends was Chilla/Cheela, a flavoured pancake made using Besan/Gram Flour or lentils like Moong/Mung Dal (Split Green Lentils). Its taste still lingers in my memory and I had sudden cravings for it other day. I came across Ashwini’s recipe of Moong Dal Chilla and I could no longer wait to give it a shot. Thank you Ashwini, this recipe will be regular in our menu from now onwards. With few modifications in the ingredients used (how typical of me ;) here is my version of Moong Dal Chilla/Cheela. Without much delay I am sending this gujarati version of Dosa to my dear friend Srivalli’s Dosa Mela before she books next flight to UK to kick me for not yet sending her my entry ;) Valli, hope you give it a try and your kids and everyone enjoys it as much as we did. And as for that old coffee mug, it came with me when I left my hostel... Somethings are priceless because of the memories they bring back...

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Moong Dal Chilla (Flavoured Split Moong Pancakes)
Prep Time: 10 mins (Excluding soaking time)
Cooking Time: 3-4 mins per Chilla
Makes: 8 small Chillas

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Ingredients:
1 cup Moong Dal (Split Green Gram)
½ cup Sweet Corn, cooked in hot water for 3 mins or canned
2-3 Green Chillies, finely chopped (Adjust acc to taste)
2-3 Spring Onions, finely chopped
2 cloves of Garlic, finely chopped
¼ inch Ginger, finely chopped
¼ tsp Hing/Asafoetida
2 tbsp Coriander Leaves, finely chopped
Oil for frying
Salt to taste

Moong Dal Chilla Batter

Method:
For the Batter:

Wash the moong dal thoroughly and soak them over night or for at least 3-4 hours in about 3 cups of water.
Drain the water and reserve it. To this add ginger, garlic, green chillies, hing and salt to taste and grind using reserved water to smooth paste. The batter should be that of pancake consistency.
Pour this batter into a bowl and mix finely chopped spring onion, sweet corn and coriander leaves and mix well.

To make Chilla:

Heat dosa pan/griddle and pour ladleful of batter in the centre. With the help of back of a ladle spread the batter in circle to make thick pancakes (about 4-5 inch in diameter). Make sure that chilla is not too thick or thin.
Drizzle little oil along the edge of the pancake. Cover and cook on medium heat for about 2 minutes.
Flip it and cook it on the other side till it gets brown patches on surface on a medium heat. Once it’s nicely browned on both the sides serve it hot with any Chutneys of your choice and enjoy.

Moong Dal Chilla with Dry Garlic-Coconut Chutney

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Note:

Use green peas as Ashwini had used in her recipe in place of sweet corn.
Mix in different vegetables like carrot, cabbage, tomatoes, spinach or other greens of your choice to make it more nutritious.

Other Dosa Recipes posted in Monsoon Spice are

• Masala Dosa
• Sajjige Rotti
• Uppu-Menasu Dosa
• Watermelon Rind Dosa
• Navaratna Dosa
• Veg Uttappa
• Onion Uttappa
• Tomato Omlette
  

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Old is Gold: Ridge Gourd Dal

Ridge Gourd Dal

Bowl of popcorns, soda, crisps and pakodas, thick pillows and duvet and we are all set to watch one movie after another… Most of the Sundays are spent this way and last weekend we decided to roll back the time and go to 60’s and 70’s Bollywood movies. Boy, why don’t we have those kinds of movies with great storylines anymore!!! Watching them is like travelling through kaleidoscope of colours and reliving your colourful past. Every emotion is portrayed in a very subtle manner with generous doses of discreet symbolisms put in between. Just one look at the characters or the setting, you can easily decipher who they are and what is the situation. Through dress codes you can easily identify who is who. The hero of the movie is shown either wearing some colourful bell bottoms held with thick flashy buckled belt with matching shirt and driving a long, big car if he is from wealthy Khandan or spotted wearing simple kurtha-pyjama or simple shirt and trousers if he happened to be from poor/middle class family. Heroine is seen wearing colourful ‘decent’ frocks with matching high heels, sun glass and scarf if she is from wealthy family or draped in simple plain sarees with long hair when playing dutiful daughter. When it comes to the villain and vamp, they are always dressed in stripped t-shirt with a big mole or a scar on the cheek and figure hugging short dress with heavy make-up respectively. And then comes the most important roles next to these four characters, mother. She is always in kitchen cooking her son’s favourite Kheer or Besan ke Ladoos or Parathas and delivering standard dialogues with bucketful of tears!

And then comes to the shooting locations. Romantic scenes? It’s usually hero following the heroine in bicycle or cars or dance sequence in disco with dome shaped wigs, or on snowy backdrop of Himalayas. Its common to see Hero and heroine dancing in the lush green garden and suddenly two flowers popping up and are shown brushing each other (those who are unfamiliar with Bolloywood movies, it means hero and heroine are indulging in physical romance). Fight sequence? Use dark and dingy go downs with gunny bags, huge glass partitions, drums, thick ropes, or market place with carts filled with tomatoes, mud pots, hills of colours, or use out door locations like edge of a cliff where hero is seen hanging like a hanging pot fighting with some dozens of bad guys and heroine screaming at top of her voice ‘Bachaoo’ (help!). Song sequence? It’s either hero or heroine playing piano or running around the trees.

All said and done, movies of those days still grabs our attention with strong story lines and in spite of standard dialogues they still remain magical. Who can ever forget ever green songs like Tumne Muje Dekha, Neele Gagan Ke, Ehsaan Tera Hoga, Kora Kagaz Tha Yeh Man Mera, Mohe Panghat Pe, Yeh Shaam Mastani, Tere Ghar Ke Saamne, Tere Mere Sapne, Aaj Phir Jeene Ki Tamanna Hai, Yaadon Ki Baarat, Zindagi Kaisi Ye Paheli, Maine Tere Liye Hi, O Mere Sona Re, Tere Bina Zindagi Se Koi, Dil Dhoondta Hai Phir Wohi, Dil Kya Kare,..... The list is endless… these songs are still hummed, cherished and will always be my favourite. Yes, it’s true that “Old is Gold”.

Similar to old movies and songs are some recipes. Dal remains to be my comfort food and this special dal is no exception. This classic my Amma’s recipe of Ridge Gourd Dal is one such ever-green one. Silky ridge gourd is cooked in creamy moong dal and coconut paste is full of flavours. Like vintage movies and songs, this dal gets better and better when cooked every time. And this goes to brave lady Barbara of Winos and Foodie's Taste of Yellow event supporting LiveSTRONG Day which is on 13th of May, 2008.

She Says,

"Please join me again as we remember those loved ones who are no longer with us, support those still fighting and celebrate with those who have won the fight."

I couldn't participate last year due to time constraints and i almost forgot about it this year. Thanks to blog buddies I am back on track and sending my mother's recipe of Ridge Gourd Dal to her.

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Ridge Gourd Dal (Ridge Gourd Cooked with Moong Dal and Coconut)
Prep Time: 10 mins
cooking Time: 20-30 mins
Serves: 4-5

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Ingredients:
4 cups Ridge Gourd, peeled and cut into 1 inch cubes
1 large Onion, chopped
2 large Tomatoes, chopped into big chunks
¾ cup Split Moong Dal
¼ tsp Turmeric Powder
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

For Coconut Paste:
½ cup grated Coconut, fresh/frozen
2-3 Green Chillies (adjust acc to taste)
½ tsp Jeera/Cumin Seeds
1 inch Ginger

For Tempering:
1 tsp Ghee/Oil
½ tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
Few Curry Leaves
A big Pinch of Hing/Asafoetida

Ridge Gourd & Moong Dal

Method:
Wash and cook Moong Dal with turmeric powder, ridge gourd cubes, onion and tomatoes and few drops of oil with enough water (about 2-2½ cups of water) in a pressure cooker for about 10-15 minutes/2 whistles till dal is cooked.
Release the pressure from pressure cooker and let it cool before opening the lid.
Meanwhile, grind coconut, green chilli, ginger and jeera to smooth paste by adding little water at time.
Transfer this ground paste to cooked dal and mix well. Add salt to taste and let it simmer on low flame for about 5-10 minutes for all the flavours blend well. Add water to the dal if needed to get required consistency.
Heat oil/ghee in a pan and add mustard seeds. When mustard starts to pop and splutter add jeera, hing and curry leave in that order and sauté. When jeera starts to sizzle, transfer the content into dal and mix well.
Mix in chopped coriander leaves and serve this Ridge Gourd Dal with steaming bowl of Rice or Chapatti and enjoy.

Ridge Gourd Dal

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Notes:
Some variations are, use Toor/Masoor Dal in place of Moong Dal and use coconut milk in place of grated coconut for different flavours.
You can also replace ridge gourd with bottle gourd, ash gourd or any other gourds.

Other dazzling dals posted on Monsoon Spice

• Dal Palak
• Chana Dali of Puri Jagannath Temple
• Coconut Milk Rasam
• Raw Mango & Spinach Dal
• Nimbu Saaru/Lemon Rasam
  

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Jolada Rotti Oota

Dharwad Thali: (R-L) Jolada Rotti, Badane Ennegayi, Moong Sprouts Usli, Chilli-Garlic Chutney, Kosambari, Pachdi and bowl of homemade Yogurt

Title: Love at first bite!!!
Time: Sometime in early 2000
Location: Dharwad

A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made her crave more for Mom’s cooking. Just when she was on a verge of packing her bag and leaving her hostel for good, she heard a loud bang on door… Dud, dud…

Quickly wiping her tears away she opened the door and saw a girl who had ragged her just few days back. Yes, it was her senior, every fresher's nightmare, the one who made her measure the room with match stick, the same aweful senior who made her write a love letter to hostel watchman.

‘Oh God!!! What now??? Is she going to ask me to propose to watchman now???’
To her surprise, her senior smiled at her instead of staring with that big frown and the girl was confused if it was a good thing or bad. Senior asked her to get ready in few minutes and come with two other roommates to Senior’s room. All three fresher students were sure of the fact that it’s gonna be one of those ragging sessions and were emotinally prepared for it. But to their utter surprise six other seniors took them to one small restaurants tucked near National highway. The same seniors who had ragged them were paying for their dinner. Yes, for the first time Freshers realized that seniors can be Humans too… That was the first time when the girl felt she belonged to hostel, college and that was the first time when she felt she belonged to Dharwad, a home away from home for 4 years of her life…

You don’t get any price for guessing who that girl was ;) That was the first day I experienced the true taste of Dharwad cuisine and it was a love at first bite for me. The memory of that day is fresh and vivid till date. The restaurant was an open space and had around ten different small huts. Big cart wheels and trees separated one hut from another and gave it a sense of privacy. A large stone table was surrounded by bamboo stools and lanterns were lit to give it a rural home look. The waiters dressed in ethnic Dharwad attire wearing Dhoti and Peta, came with a fresh banana leaves and placed in front of us. First a pinch of salt on left hand side corner of leaf and then placed a red raw onion with green chilli and sliver of lime. Then followed fiery Chilli-Garlic Chutney with mild Peanut Chutney Powder. Then the leaf was adorned with roasted spicy Papad accompanied with Spiced Buttermilk. Just when our leaves started looking like artist’s color palette the attentive waiters placed Pachdi/Raita (a yogurt based raw vegetable salad), Kosambari (another lentil-vegetable salad), Moong sprouts Usli (simple stir fried sprouts), Soppina playa (a lentil dish paired with Greens like palak, dill or methi) and a small clay pot containing thick and sweet Yogurt. Then came the highlight of meal, fluffy, thin, feather light Jolada Rotti (Jowar roti) with a dollop of freshly churned homemade butter and finger-lickingly delicious Badane Yennegai, a curry made of stuffed baby eggplants. Greedily I dipped a rotti in yennegayi and put it into my mouth and taste of brinjal with coconut with different spices made me forget about everything. It was love at first bite, fiery, warm, sensuous, sinful, rustic and unforgettable… I lost the count of number of Rotties I ate but the memory still lingers, still fresh and aromatic :)

Here is my humble Dharwad Thali which I sincerely tried to recreate for this month’s RCI-Karnataka. Thanks to Ashakka and Lakshmi for giving me opportunity to indulge in my secret love affair with Dharwad cuisine after long time.

Jolada Rotti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roties, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roties and to get puffed roties. Its got the rustic look and unforgettable flavor…

Jolada Rotti

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Jolada Rotti (Jowar Flat Bread)
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

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Ingredients:
2 cups Bajri/Jowar Flour
½ tsp Red Chilli Powder
Warm Water to knead
Salt to taste

Jolada Rotti

Method:
Prepare dough by adding red chilli powder, salt to taste and by adding warm water gradually.
Let the dough rest for 15-20 minutes and again knead the dough well.
Divide dough into equal lemon sized balls.
Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from centre.
Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

Jolada Rotti

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Tips:
As Jowar is glutton-free flour, practice and patience is needed to make unbroken, thin rotties. When making this for the first time, don’t press the roti into large circles as it will easily break while transferring into tawa. So make small palm sized rotties which are easy to transfer without breaking them.
Another simple technique which can be used while making jowar rotti is to press the ball keeping it in between parchment or greased plastic sheet and press it using flat surfaced vessel or plate. This way you can not only make thin rotties but also it can be easily transferred onto tawa.
Click here to check another variation of Jolada rotti from Spice Corner Archives where I have used Beetroots to give it extra flavour.

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Badane Ennegayi is a popular dish in Karnataka and is a great accompaniment with Akki Rotti or Jolada Rotti. Desiccated coconut is ground with aromatic spices and stuffed in between baby brinjals and the tender eggplant when cooked defines new meaning to taste.

Badane Ennegayi

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Badane Ennegayi (Stuffed Brinjal/Eggplants)
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
7-8 small Eggplants
1 tsp Jeera/Cumin Seeds
Few strings of Curry Leaves
2-3 tbsp Oil
¼ tsp Hing/Asafoetida

Masala for Stuffing:
1 large Onion, chopped very finely
1-2 tbsp Coriander Leaves, chopped finely
Grind to Paste:
½ cup Desiccated Coconut
2-3 tbsp Roasted Peanuts
1 tsp Coriander Seeds
½ tsp Cumin/Jeera Seeds
1 large marble sized Tamarind, soaked in warm water and juice extracted
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tbsp Sambar Powder
1 tsp Kitchen King Masala (optional)
Salt to taste

Badane Ennegayi

Method:
Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.
Mix this ground paste with finely chopped onion and coriander leaves and keep aside.
Make plus marked slits on baby eggplants keeping their stems.
Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.
Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.
When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.
Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.
Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.
Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Usli, usually made using different sprouts available is high source of protein and can also be served as an evening snack. Tender moong sprouts and cooked with crunchy onion and tangy tomato and flavoured by freshly ground spices.

Moong Sprouts Usli

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Moong Sprouts Usli (Moong Sprouts Stir-fry)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:
3 cups Moong Sprouts
1 small Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, slit
½ tsp Ginger, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Jeera Powder
½ tsp Red Chilli Powder
2 tbsp Lemon Juice
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

Moong Sprouts Usli

Method:
Heat oil in a heavy bottomed pan and to this add urad dal, mustard seeds, jeera, hing and curry leaves.
When mustard seeds starts to pop and sputter, add finely chopped onion, ginger and slit green chillies.
Sauté it till onion turns translucent and add chopped tomato.
Sauté it for around 1 minute and then add turmeric powder, coriander powder, jeera powder, red chilli powder and stir in.
Now add moong sprouts, ¼ cup water and salt to taste. Cover and cook for 10 minutes till the sprouts are cooked but retain their shape.
Remove from heat and mix lemon juice and chopped coriander laves and serve hot with rice or roties.

Kosambari is popular south Indian dish usally prepared as Neivedyam during festivals(with no onion). It’s a light and healthy salad.

Kosambari

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Kosambari
Prep Time: 10 mins (Excluding soaking time)
Cooking Time: -
Serves: 3-4

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Ingredients:
¼ cup Split Moong Dal
1 small Carrot, peeled and grated
½ Red Onion, finely chopped
1 Tomato, finely chopped
¼ Cucumber, finely chopped
1 tbsp Lemon Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Soak split moong dal in water for about 1-2 hours and drain.
Mix all the ingredients and serve garnished with chopped coriander leaves.

Every south Indian meals end with a serving of Curd/Yogurt. Raita is made using yogurt, different vegetables, usually raw vegetables, and is seasoned with tempering of mustard and curry leaves.

Sprouted Moong Pachdi/Raita

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Sprouted Moong Pachdi/Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
½ cup Moong Sprouts
½ Red Onion, finely chopped
1 small Tomato, finely chopped
2 cups Yogurt
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Beat the yogurt removing all lumps and add all the ingredients and mix well.
Chill before serving with Roti and rice.

Chilli-garlic chutney is a speciality of Dharwad meals which uses the chiili called Byadgi Chilli. It gives a fiery red colour to any dish when used. Check here for more details on Byadgi chillies.

Chilli-Garlic Chutney

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Chilli-Garlic Chutney
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
4-5 Dry Red Chillies, preferably Byadgi
2-3 large Garlic flakes
1 tsp Rock Salt
1 tsp Oil

Method:
Soak dry red chillies in warm water for 10 minutes and drain.
Using mortar and pestle crush all the ingredients into smooth paste and serve with Jolada Rotti and curd rice.

Jolada Rotti Oota

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Update:

A good blog buddy of mine Meena of Memories from Mom's Kitchen is running the Portland Marathon this year to raise funds for AID (Association of India’s Development) which is a non-profit organisation in India.


As Meena says,

"AID has been working to eliminate grass root problems in India for many years now. We have seen that the effort brings about remarkable changes in people’s life and gives them hope for a better future. To continue the good work, we need support from every one of you. It would mean a lot to me if you can please visit my Marathon Fundraising Page and show your support. Every small contribution from your side is going to bring about a major change to someone's life. I hope to get all the support I need to raise this money from my fellow bloggers, friends and family. The actual marathon date is on Oct. 7th. You can also find weekly updates about my run on the fundraising page. "

Please do visit her Marathon Fundraising Page and show your support for this noble cause. Spread the word around by posting about “Run for India… Every mile for a smile” in your blog… Run Meena, we are all with you…

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Moong Kichidi with Carrot Raita

We may live without poetry, music and art;
We may live without conscience,
and live without heart;
We may live without friends;
we may live without books;
But civilized man cannot live without cooks.
-Owen Meredith, 'Lucile’

We are living in a modern busy world. World filled with busy people, busy families, busy work life with busy routine. We have everything we need or we want at our fingertips. Tired after long busy day at office? No worries, there are hundreds of restaurants or take-a-ways right next to the door. Feel like eating watermelon for Christmas? Just fetch one from local grocery store or supermarket who has them shipped from some exotic corner of the world. Did you say you like Chinese food? No worries, just pop into airport, catch the first plane to china to eat it fresh from the kitchen in few hours. Yes, almost everything is doable in this incredible, modern world. Almost everything… With everything looking incredibly simple can we make cooking as simple as possible? I am not talking about fast food here. I am talking about delicious, tasty, healthy home cooked food packed with nutrition.
I am a through and through “foodie” by heart. Although I love to cook, spending time in the kitchen isn’t always possible. At a same time I am not very fond of popping a pizza from freezer to oven or dialling nearest take-a-way. Eating out and convenience food may sound good for some time but at the same time they are expensive and packed with fats and calories. Having been a big foodie all my life, I have seen my Amma, Aunts and Atte prepare delicious, nutritious and healthy meals with little cooking time. They never compromised on the quality of the food cooked quickly. So express cooking doesn’t mean compromising on taste or quality of the food.

Moong Kichidi with Carrot Raita

When Shaheen of Malabar Spices came with an idea of Express Summer Cooking I was overjoyed. Here not only I can share some of my favourite easy-peasy dishes which take very minimal preparation and less cooking time but also I will get to see and learn from fellow bloggers. At last when it started to feel like summer in my part of the world what more can I ask than collecting some recipes which don’t need me slogging in my kitchen for hours. I can think of lots of other activities for this summer than just sweating away in my tiny kitchen ;)
First dish which came to my mind with the word ‘Express’ was Moong Kichidi, a recipe I learnt from Archana who is a childhood friend of mine. It’s a simple dish which takes very little preparation and cooking time. Kichidi, medley of lentils and rice is a one pot dish cooked with different spices. Kichidi is not just a comfort food but also packed with nutrition. Serve hot Kichidi with thanda-thanda, cool-cool Raita and there is very less chance of you not falling in love with this simple and superb dish. If all these coaxing and cajoling did not excite you then what I am going to say next is surely going to sweep you off your feet. So listen to me carefully. Kichidi is one dish which will not just save your cooking time but also your partner’s time in cleaning the dish ;) So here comes my Moong Kichidi with Carrot Raita for this Summer Express Cooking.

Rice, Whole & Split Moong

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Moong Kichidi
Prep Time: 5 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
1½ cups Rice (I usually use Sona Masuri or Basmati)
½ cup Whole Moong Dal/Green Gram
¼ cup Split Moong Dal
1 large Onion, sliced
2-3 Green Chillies, split
1 inch Ginger, crushed and finely chopped
¼ tsp Turmeric Powder
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
3 Cardamoms, crushed
2 Cloves
½ tsp Black Pepper Powder (Optional)
2 tbsp Oil/Ghee
3 tbsp Coriander Leaves, chopped finely
Salt to taste

Moong Kichidi with Carrot Raita

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Carrot Raita
Prep Time: 5 mins
Cooking Time: 1-2 mins (Tempering)
Serves: 3-4

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Ingredients:
2 cups Yogurt, beaten
1 big Carrot, grated
1 small Red Onion, finely chopped
1 large Tomato, finely chopped
1 green chilli, finely chopped
1 tsp Mustard Seeds
1 Dry Red Chilli
1 tsp Oil
Few Curry Leaves
Salt to taste

Moong Kichidi with Carrot Raita

Method:
0 to 8 minutes:
Wash rice and lentils and soak them in water for 5-10 minutes till required.
Chop onions (one for raita and one for kichidi), coriander leaves and ginger finely.
Slit green chillies in center.
Lightly crush the cardamom and clove in pestle and mortar.
Heat oil/ghee in pressure cooker.
~Take a small break and refresh the Food Blog Desam and your Blogroll for new posts.~

8-15 minutes:
Add mustard, jeera and curry leaves and sauté.
When mustard starts to pop, usually with in 30-40 seconds, add finely chopped onion, ginger and green chilli and sauté it for 1 to 1½ minutes.
Now add the crushed spices and sauté it for another minute or so till onions turn translucent.
Drain water from rice and dal and add them with sautéed onion and spices.
To this add turmeric powder, salt to taste and about 6 to 6 ½ cups of water and mix well(add more water if you like it more mushy and soft).
Close the pressure cooker lid and put its weight on and reduce the gas flame to medium.

15-22 minutes:
Peel and grate carrot.
Chop a tomato very finely.
Take yogurt in a mixing bowl and beat it with a whisk for around 30 seconds.
Mix grated carrot, coriander leaves, chopped onions and tomatoes to the yogurt.
Add salt to taste and mix well.
Heat oil in a tadka pan and add mustard, curry leaves and halved dry red chilli.
When mustard starts to pop n splutter transfer the tadka/tempering to raita and mix well.
Keep the raita in fridge to chill.

22-25 minutes:
~Hit refresh button again on your laptop and flick the TV channels~
~Drag your hubby from couch to clean the cutting board and knife and to clear the worktop~
~Meanwhile, set the dinner table~

25-30 minutes:
Switch off the gas after 10-15 minutes or 3-4 whistles.
Don’t rush to open the pressure cooker right away or you will end up with modern art in your kitchen with few nasty burns on your body.
Let it cool down for few minutes before releasing the pressure and open the lid.

After 30 minutes:
Add finely chopped coriander leaves and mix well.
Serve hot Kichidi immediately with super cool Carrot Raita and enjoy this wholesome meal. (Err… Taking picture and eating time is excluded in this Summer Express Cooking right???? ;)

Moong Kichidi with Carrot Raita

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Raw Mango & Spinach Dal

Luscious, succulent mango fruit!
How do we guard you from the brute?
King of fruits, without dispute
To you we all humbly salute!

Ripe, and unripe in forms many,
Enjoyed universally by all and any!
Ah., delicious and sweet as sugar cane,
Protecting you can be wildly insane!

Your name derives from the word "mAngaai"
You are linked to the legend of Surya Bai!
Food of the gods! How you enchant!
O’ tangy Drupe! Wishes you grant!

Akin to Maya - you are the fruit of gold,
That sages in Arunachala have extolled;
Witness to battle and thunder storm
You let Soorapadman take your form!

O’ earthy, ripe "Sappattai" delight,
Envy of the "Alphonso" this starry night!
Gazing at onlookers from the compound wall,
How gracefully you sway amidst trees tall!

Then, in the quiet afternoon Chennai sun,
When the siesta of ladies has just begun,
Fearless street urchin and vagabond alike
Gear up towards you to aim and strike.

Alas! Shouting to protect is of no avail,
For the wily ones on the prowl prevail;
As adroitly they grab and you will snatch Pray,
can any match a more princely catch?

A well directed stone at you they throw
Following victory cries of "kokku"* ru kO!
Ah.. heavenly "kokku" sweet as cane,
Yes, protecting you is indeed in vain!

-By Rajeshwari Iyer

Mango mania… I just need to take a quick peek at food blogs and my heart goes mmmm….Mango. This is the magic of the “food of the Gods”. Ask any Indian child to share his/her childhood memories and mangoes will be golden part of his/her childhood. I remember the mango orchard in my grandma’s home, where hundreds of mango trees laden with beautiful shades of green and gold would lure me and turn me into mischievous brat. My mango memories match the vibrant golden colour of mangoes. We cousins a bunch of monkeys, loved eating mangoes the way monkeys eat them:) Raw or ripe, just bite and suck the whole mango and enjoy that sweet, sticky juice squirting all over our chin, arms and cloths. Pure bliss… Although eating mangoes from our orchard was fun, aiming a slingshot at our neighbour’s tree felt more appropriate ;) When confronted by our elders, we would innocently deny the fact that we stole mangoes from our neighbour’s tree. Staying in Pardes I can imagine the fruit markets in India with the bewildering array of mangoes, heaped lustily on straw baskets or placed in hay to ripen evenly from cool green to hot yellow. Most of my childhood memory strings are attached to the king of fruits and hence there is no question of I am getting tired of mangoes, be it rambling or eating. We Indians have been talking excitedly about the fruit for 3000, yes 3000 years, where as the western world has savoured it for only 300 years!!! More reasons to celebrate the mango season.

One particular dish I always liked was Amma’s Raw Mango and Spinach Dal. Everyday boring dal would dazzle with the addition of sour and tangy mangoes. The combination of mixed dals with power packed spinach and mango is a marriage made in heaven. Just few pieces of mangoes not only enhances the flavour but gives the much needed anti-oxidant supply to the body. Sweet, spicy and tangy dal will be ready to serve in no time.

Raw Mango & Spinach Dal

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Raw Mango & Spinach Dal
Prep Time: 10 mins
Cooking Time: 25-30 mins
Serves: 4-5

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Ingredients:
1 cup Raw Mango, diced into 1 cm cubes
2 cups Spinach, finely chopped
1 large Tomato, finely chopped
1 small Onion, finely chopped
½ cup Masoor Dal/Red Lentils
½ cup Split Moong Dal
½ cup Split Channa Dal
½ tsp Turmeric Powder
½ inch Ginger, crushed
½ tbsp Jaggary
3-4 Green Chillies, slit
½ tsp Jeera/Cumin Seeds
½ tsp Coriander Powder
2-3 tbsp Coriander Leaves, finely chopped
1-2 tbsp Fresh Lime/Lemon Juice (optional, use them if the mangoes are not sour)
1 tbsp Oil/Ghee
Salt to taste

For Tempering:
1 tsp Jeera/Cumin Seeds
1 tsp Mustard seeds
1-2 Dry Red Chilli
Few Curry Leaves
¼ tsp Hing/Asafoetida
½ tbsp Ghee/Oil

Raw Mango & Spinach Dal

Method:
Wash all three dals in water and add about 2½ cups of water.
Cook these dals in a pressure cooker with turmeric powder and few drop of oil for about 10 minutes or one whistle.
Cool the cooker before opening the lid.
Heat oil in a heavy bottomed pan and add chopped onion.
Sauté the onion till it turns transparent for about 2 minutes and add slit chilli, crushed ginger, cumin and coriander powder.
Sauté it in a medium flame for a minute till nice aroma comes and then add finely chopped tomatoes, cooked dal, spinach and about 2 cups of water. Adjust the amount of water based on the consistency of dal.
Cook this on a medium flame for 5 minutes until the spinach leaves are half cooked.
Now add diced mangoes, jaggary and salt to taste and cover and cook for another 5-10 minutes till the mangoes become tender and all flavours blend well.
Just before switching off the gas, add chopped coriander leaves and lime/lemon juice. Omit lime/lemon juice if the mangoes are sour.
In a tadka pan, heat oil and add jeera, mustard, red chilli, hing and curry leaves.
When mustard starts to pop and splutter transfer this to dal and mix well.
Serve this hot and delicious mango-spinach dal with Chapatti or with Jeera Rice or with plain rice and papad.

Raw Mango & Spinach Dal

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Did You Know?
The name mango comes from Tamil. From man-kay or man-gay, it changed to manga.
The people who gave it the name manga or mango were the Portuguese. They first came to India, across the oceans, about 500 years ago. As they settled down in parts of India, they discovered the mango.
It was Portuguese who started experimenting with new varieties of mango -- the famous Alphonso or Mulgoa that we cherish today, is the result of their hard work.
Down the ages, several qualities have got attached to the mango. It is seen as a symbol of good luck and in many parts of west and south India, mango leaves are put up at the front door.
It is a belief that the mango tree has the power to make wishes come true.
The mango tree is also associated with the god of love "Manmatha'; its blossoms are considered to be the god's arrows.
It is said that the Buddha created a white mango tree which was later worshipped by his followers.
(Source:www.pitara.com)

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Raw Mango & Spinach Dal

PS: This is one funny Indian rap I recieved as forward. Click on the play button, play the song and enjoy!!! And no, I am not the composer!!! ;) Have a gr8 weekend:)

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Moong Dal Vada

As I was thinking what to make for evening snack, got this recipe from my Atte. She got this recipe from one of her potluck party friend. Voila!!! Now its a big hit with my 'much' better half. Its such a simple recipe yet tastes great. They are crispy outside and soft inside.

Moong Dal Vada served with Tomato Sauce

Ingredients:
1 cup of Moong dal(Yellow)
1/2 cup Maida/Plain flour
1 tbsp Rice flour
2 green chillies, finely chopped
1 medium Onion, finely chopped
Few finely chopped Coriander leaves
1 tsp Red chilli powder
1 tsp Cumin/Jeera seeds
1 inch Ginger, finely chopped
Salt to taste
Oil for deep frying

Ingredients

Method:
Soak moong daal in water water for 1-2 hours.
To this add all the ingredients usuing as little water as possible.
Make small balls and press them little.
Deep fry them in oil.
Fry them in medium flame till they turn golden brown.
Serve them hot with tomato sauce or any chutney.

Moong Dal Vada

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