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Posts Tagged ‘lentils’

Adai – South Indian Protein pancake

03 Aug

Pulses are the main  source of protein for vegetarians. People in India include atleast one varitety of legumes in their daily food consumption. Adai is pancake made with different variety of lentils and  rice. Everytime when I make this, I like to include different variety of lentils.  I have also choosen Chickpeas sprouts and Rice along with other 5 kinds of Indian Lentils. Its one’s own creativity to add number of different pulses.  So, Just go ahead and use whatever lentils you have.

Here is the Recipe..

Ingredients:

  1. Coconut – 1 cup, fresh coconut cut in to small pieces
  2. Onion – 2 nos, finely chopped
  3. Coriander leaves – 1/4 cup, finely chopped
  4. Asafoetida – 1/4 tsp
  5. Salt for taste
  6. Oil – few spoons

To soak and grind:

  1. Chickpeas Sprout – 2 cups
  2. Moong dhal – 1 cup
  3. Toor Dhal – 1 cup
  4. Masoor dhal – 1 cup (red lentils)
  5. Urad dhal – 1 cup
  6. Chenna dhal – 1 cup
  7. Rice – 1 cup
  8. Dry red chilli – 2 nos
  9. Garlic pods – 3

Method:

1. Soak the chickpeas overnight and tie them in a thin kitchen towel and leave it in a dark place for 2 days.  Sprinkle water atleast once in  a day. After 2 days you can see nice sprouts.

2. Soak urad dhal and rice. Soak the Moong, Toor, Masoor and chenna dhal together with red chillies and garlic for 2 hours.

3. Now drain all the water and grind the ingredients coarsely by adding little water. Grind Rice and Urad dhal together finely.

4. Mix up rest of the ingredients and the batter.  The batter should be thick.

5. Heat the griddle and pour some batter and spread it in a circular motion. Add few drops of oil to the sides.

6. Turn it to both the sides and cook for atleast 3 min in a slow flame. Serve it hot with Chutneys.

Tip: 1.  Grinding Adai batter coarse may give a good texture and nice taste.

2. Adding small pieces of coconut in Adai makes crunchy and can feel the individual coco taste in between.

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This recipe is participating in Let’s Sprout contest by Priya.

And its Award time. I would like to sincerely thank dear Rani from PranisKitchen for sharing with me this following Award. Thanks Rani.  Rani has got good collection of native Kerala Recipes.

Thank you friends for your time in reading this post.

 
 

Cucumber Lentils Soup

26 May

Okay!! Till I invent new,this is the second dish which I cook with cucumber. The English Cucumbers which we get here are really big ones approx 30cm length and more fleshy. Sometimes half of the cucumber will be lying in the fridge for days. When the Cucumber is fresh it is nice to have it raw but when it looses it freshness, I make this cucumber soup. Nice to have it in a rainy cold weather.

Ingredients:

  1. Cucumber – 1/2 , peeled and cut in to small chunks
  2. Moong dhal – 1/6 cup (can use different kind of lentils too)
  3. Turmeric – 1/4 tsp
  4. Onion – 1/2 , finelly chopped
  5. Butter – 1/2 Tbs
  6. Cumin powder – 1/4 tsp
  7. Pepper – 1/4 tsp
  8. Salt for taste
  9. Corriander leaves – for garnishing.

Method :

1. Add the Cumcumber, lentils, salt, turmeric ,onion  and 2/3 cup of water and cook it a pressure cooker.

2. Smash it very well with the spoon . After that transfer it to a bowl.

3. Now do the seasoning. In a hot pan add butter once it melts add cumin powder . Transfer this to soup bowl.

4.Add coriander leaves and pepper before serving.

 
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Cucumber Kootu (Cucumber Lentils Curry)

25 May

The best way to consume Cucumber is to eat it raw and having it in salad. As it contains 90 % of water content and helps reducing the heat from the body. During rainy cold season, I would like to always make warm food (or) When I have abundant quantity of Cucumber,  I prefer to go for this Cucumber kootu. Kootu is a semi solid curry made by combination of lentils and vegetables. This recipe is influenced from my mother.

Ingredients:

  1. Cucumber – 1, medium size peeled and cut in to small chunks, remove the seeds if it not tender and soft
  2. Onion – 1, medium size finely shopped
  3. Lentils – 1/4 cup (Moong dhal, can be tried with other lentils too)
  4. Oil – 1 Tbs
  5. Mustard – 1 tsp
  6. Cumin – 1/2 tsp
  7. Urad dhal – 1 Tbs
  8. Asafoetida – 1/4 tsp
  9. Turmeric –  1/4 tsp
  10. Dry Red chilli – 3 nos
  11. Curry leaves – 1 strand
  12. Salt for taste

Preparation:

1. In a vessel add the lentils, cucumber, onion, turmeric, salt  and 1 cup of water and pressure cook it and transfer it to a bowl.

2. Do the seasoning.In a hot pan add oil, Mustard and wait to crackle. Add urad dhal, cumin , dry red chilli, asafoetida  and curry leaves and stir for 2 minutes in a medium heat.

3. Now add the seasoning to the cucumber kootu and mix it up. It is ready to be served with Rice or as an side dish.

Tip : 1. A spoon of clarified butter and Rice mixed with this Cucumber kootu would give a wonderful taste.

2. Also good combo with Indian bread

3. If the Cucumber skin is tender, use it in the recipe as it also contains nutrients.