Moong Vada/ Fried Moong Vada

Moong Vada/ Fried Moong Vada

While I am on my memories trip let me share with you what my MIL made many times these vadas and they were something she served with sauce. She also made some with rava but I just cannot remember them.

After a long time, in fact one Hindi movie with Katrina Kaif and Ranbir Kapoor reminded me of these vadas. I was on a look out to make them, as I said I could not remember how she made them for I was never in the kitchen when we fried stuff as I would start coughing.

She would fry them when I was away and keep some for me in the casserole. It’s been 18 long years since she has left for her heavenly bode but her memories still linger.

Then I found an old e-cookbook which had the recipe. Of course I have made adjustments in the ingredients to suit our taste. Needless to say these were first to disappear.

Moong Vada

Making time: 20 minutes (excluding soaking time)

Ingredients:

1 cup moong dal

 ½ cup coriander finely chopped

2 cloves garlic

3-4 green chillies finely chopped

Oil to deep fry

Method:

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest, coarsely.

Mix all other ingredients, including whole dal.

Add 2-3 tbsp. hot oil to the mixture.

Heat oil.

Make small balls   drop carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, tamarind chutney, or ketchup.

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Moong Daal And Black Pepper Sev

For July Magic Mingle Kalyani asked us to use yellow Moong daal and pepper common enough to be available in the kitchen but there was a dearth of ideas that I had.

Unfortunately Moong daal equals to khichidi in my mind.  First it used to be Moong Daal Kheer that Amma used to make but now Moong daal is just khichdi.

Naturally it insulted me as I could not think beyond khichidi. Arre I am food blogger I cannot be thinking in a box for heaven’s sake!!

Subzi & Daal

 Daal & Subzi

1/3 cup of moong, toor and masoor daal each

½ tsp mustard

½ tsp jeera

Curry leaves

¼ tsp hing/asafoetida

1 green chilli, slit

1 onion, chopped

½ tsp garlic

½ tsp ginger

1 tomato, chopped fine

½ tsp chilli powder

½ tsp haldi

1 cup mixed veggies (I used cauliflower and peas)

1 tblspn oil

Water

Salt to taste

Coriander

Method:

1.       Wash the daals together and pressure cook till tender. Keep aside.

2.       Heat oil, add the mustard, jeera. When they crackle, add curry leaves and hing/asafetida.  And the chillies and onion and sauté till onion is soft and translucent.

3.       Add the ginger and garlic paste, tomato and cook under cover till the tomato is mashed totally.

4.       Add the chilli powder, haldi, mixed veggies. Mix well.

5.       Add the daals, salt and simmer for 10 minutes.

6.       Garnish with chopped coriander and serve hot.

Mixed Daal Idli

Mixed Daal Idli

 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15^th Feb, the last day for submitting my entry I seem to lapse in a lethargy.

I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.

A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 

Only next time I am adding more onion and coriander and chillies too.

Ingredients:

2 cups urid daal

1 cup chana daal

1 cup moong daal

½ cup toor daal

1 cup rice

 Onion, chopped fine

Coriander

Method:

1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.

2.       Grind fine all the soaked items and let the batter ferment.

3.       The batter ferments in 6 hours and is yellowish.

4.       Add chopped onions coriander and steam for 20 minutes.

5.       Serve hot with chutney.

I am sending this idli to Satya's Twist the Traditional Idli. 

EKat's Kitchen

http://bellavita-bellasblog.blogspot.com/2011/02/fresh-clean-and-pure-friday-seasonal.html