Browsing the "Curry and Daals" category...

mooga daaLitoi

moong daal

This is rather like daaLitoi but made with moong daal instead. I like this toi a lot compared to the regular one. This is my MIL’s recipe and very easy to make.

toi

Ingredients

  • Moong daal – half cup
  • A small tomato
  • Green chillies – 2 to 3
  • Red chillies – 1
  • Curry leaves – 3 to 4
  • Hing/Asafoetida
  • Mustard – half teaspoon
  • Salt to taste

Method

  • In a pressure cooker, fry the moong daal for a while (without oil) till the raw smell goes away. It should not turn brown.
  • Now add the tomatoes and green chillies and pressure cook with enough water. (3 to 4 whistles)
  • After the pressure is released, transfer the contents to a different vessel and mash the green chillies and tomato with a ladle.
  • Add salt and bring to a boil.
  • Season with mustard, hing, red chillies and curry leaves.
  • Serve with rice.

Preparation time: 25 minutes

Posted 1 September 2008, 16:55 by Nayanatara Pai · Comment [3]

mooga moLe randayi

sprouted moong curry

Mooga moLe randayi is a very common and popular konkani curry. Be it any festival or pooja or any other occassion like marriage you can guarantee the presence of this randayi along with daaLitoi and a upkari of the most common vegetable. Typically in all these functions, it will be tenDli upkari.

This randayi is easy to make, however it requires some amount of planning (1 day before) as the moong has to sprout. Soak some moong in water at night. Early in the morning, drain the water and cover the vessel with a lid and set it aside. By late evening, the sprouts should have come out well. Wash the sprouted moong to remove as much skin as possible. (I dont remove the skin however as it is fibrous and good for health)

Either raw banana or potato or tender bamboo shoots(keerlu) are added to this randayi to enhance the taste. I added potato to this dish. (My personal favourite is bamboo shoots)

mooga_randayi

Ingredients

  • Sprouted moong – 1 cup
  • 1 small potato cut into medium sized cubes.
  • Grated coconut – half cup
  • Red chillies – 5 to 6
  • Corainder(dhania) seeds – 1 teaspoon
  • Tamarind – size of a marble
  • Turmeric – a pinch
  • Mustard – half teaspoon
  • Curry leaves – 5 to 6
  • Asafoetida (Hing)- a pinch
  • Salt to taste
  • Oil for seasoning

Method

  • Pressure cook the sprouted moong with the potato cubes.
  • Transfer the contents to a vessel and add enough salt to it.
  • Fry the coriander seeds and red chillies with a little oil for a few minutes on a low flame.
  • Grind this fried chillies and coriander with coconut, tamarind and a pinch of turmeric powder to a smooth paste.
  • Add this ground masala to the cooked sprouts and cook well till the masala is fully cooked.
  • Season with mustard, curry leaves and hing.

Preparation time: 30 minutes

Posted 7 July 2008, 12:05 by Nayanatara Pai · Comment

mooga saaru

moong curry

This mooga saaru is an easy to make, simple, tasty, wholesome saaru made of full moong. I guess most people would know about this saaru but I thought of posting it anyways as I love it and make it very often. The lovely aroma of garlic seasoned that goes into this dish makes me drool…

moog_saaru

Ingredients

  • Moong (green gram) – 1 cup
  • Green chillies – 2
  • Red chillies – 2
  • Garlic – 6 to 7 medium pods crushed
  • Salt
  • Ghee/Oil – for seasoning

Method

  • Pressure cook the moong till it is soft and mushy.
  • Transfer the moong to a vessel, add salt and slit green chillies to it and let it cook for a while.
  • Heat some ghee or oil (or coconut oil), add the crushed garlic and fry it well. Add the red chillies and fry it well. Add this seasoning to the moong saaru and give it a boil.
  • Serve with rice and any sidedish…. yummy.

Preparation time: 20 minutes

Posted 3 July 2008, 15:52 by Nayanatara Pai · Comment

daaLi ambaT

curry with daal and vegetables

daaLi ambaT is the traditional konkani vegetable curry. It can be made with any combination of vegetables, but typically potato, brinjal and beans.

daliambat

Ingredients

  • Mixed vegetables
  • Toor daal – 2 cups
  • Coconut grating – half cup
  • Red chillies(byaaDgi) – 10 to 12
  • Corainder seeds – 1 teaspoon
  • Tamarind – to taste
  • A pinch of asafoetida / hing
  • Mustard
  • A strand of curry leaves
  • Salt to taste

Method

  • Cook the daal and vegetables and set aside.
  • Roast the coriander seeds and red chillies with a little oil for a few minutes on a low flame.
  • Grind this roasted mix with coconut and tamarind.
  • Add this paste to the cooked daal and vegetables. Add a little water, salt to taste and cook well.
  • Season with mustard, curry leaves and hing.

Preparation time: 30 minutes

Posted 11 July 2007, 04:21 by Nayanatara Pai · Comment

Tomato saaru

Tomato Saar

I just love this saaru and it is very easy to cook also.
There was a time when I used to ask my mother to make this saaru everyday for lunch.

Ingredients

  • Juicy Tomatoes – 2
  • Green Chillies – 3 to 4
  • Garlic – 10 to 12 cloves
  • Oil
  • Salt to taste

Method

  • Cut tomatoes into small pieces and set aside.
  • Heat some oil in a pan. To this add the garlic (crushed) and saute till it starts turning light brown.
  • Now add the tomatoes, green chillies slit into two and salt to taste.
  • Cover the pan with a lid and cook on a small flame till the tomato is cooked. (for about 4 mins)
  • Now add about 3 cups of water and bring to a boil ( add more water if the tomatoes are big) and the saaru is ready.

Preparation time: 10 minutes

Posted 6 July 2006, 09:11 by Nayanatara Pai · Comment

daaLitoi

daal

This should have been my first post. This simple daal is called the ‘Kuladevata’ of Konkani cuisine :)
Be it any function,pooja or party, the daaLithoi is inevitably present and infact for some people daaLithoi is a must everyday.

Ingredients

  • 1 cup Toor Dhal
  • 3 Green Chillies – slit
  • Ginger – 1 inch
  • Salt to taste
  • Oil
  • Mustard – half teaspoon
  • Curry leaves – 6 to 7
  • Red chillies – 2
  • asafoetida (hing) powder

Method

  • Wash and pressure cook the daal
  • When the cooker cools down, open and churn the cooked daal.
  • Add enough water so that the dhal is of the consistency you like.
  • Add the green chillies, ginger cut into small pieces and salt to taste.
  • Bring to boil and then cook on a small flame for a few minutes.
  • For seasoning heat oil in a small pan.
  • Add mustard seeds.When they splutter, add red chillies and curry leaves. Then add a large pinch of asafoetida powder.
  • Add it to the daal and close the lid immediately.
  • Serve with rice. Many people like it with ghee or lemon.

Preparation time: 20 minutes

Posted 28 June 2006, 05:19 by Nayanatara Pai · Comment

vaaLi bhajji bendhi

greens curry

vaaLi is a kind of greens that is very common among Konkanis.
It is called ‘basaLe soppu’ in Kannada. I am not sure about the English name. It tastes like spinach. However, this dish can be prepared with any greens.



Ingredients

  • vaaLi – a bunchful (about 3 cups after cutting)
  • Grated coconut – 1 cup
  • Tamarind – apinch
  • Red chillies – 6 to 7
  • Garlic – about 7-8 cloves
  • Salt – To taste
  • oil

Method

  • Wash the bhajji thoroughly. Separate the stems from the leaves
  • Cut the leaves into small pieces and cut the stem into pieces of size about 1 inch.
  • Cook the greens in a little water with some salt.
  • Fry the red chillies with a little oil.
  • Grind the coconut, chillies and tamarind to a smooth paste. Do not add a lot of water as it tastes good if the gravy is thicker.
  • Add this to the cooked greens, add salt to taste and bring to a boil.
  • Crush the garlic and fry with little oil till it starts turning slightly brown.
  • Add it to the curry and close the lid immediately to retain the flavour of garlic.

Tips

  • Do not add more tamarind as vaaLi bhajji has a tinge of sour taste.

Preparation time: 20 minutes

Posted 23 June 2006, 11:31 by Nayanatara Pai · Comment [2]

« Previous