Sprouted Mung Soup

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Here we are. Today is the first day of our mega marathon for protein rich dishes. Like I said yesterday, I want to showcase as many protein sources for vegetarians as possible. There will be 2-3 recipes with eggs but no more. So, the plan is to have lentil based dishes for the two days this week and the whole of next week.

We start with a simple and nutritious sprouted mung soup. It is delicious, if I may say so myself. The best part of this dish was that I could mix it with some rice and feed the daughter who has a problem with the word, ‘soup’. Even if you give her ice cream and call it soup, my guess is she would refuse it. Maybe I need a new name. Until then, I find new ways to get some soup into her.

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Mung beans is said to contain 24% protein which is significant. According to ‘A Historical Dictionary of Indian Food’ by K.T.Achaya, an old lost plant form first gave rise to two forms of Vigna sublobata (botanical name for beans), one of which evolved to black gram / urad dal and the other to green gram / mung dal. Now that I think about it, they do look similar. Mung, as per Buddha, is part of the food group which are ‘full of soul qualities’ and ‘devoid of faults’. If that is not recommendation enough, then what is?

Protein – Mung beans

Recipe adapted from here

Serves 4 -5 people

WHAT WE NEED

Mung sprouts                                           1 cup

Cabbage, grated                                       1/2 cup

Carrot, small & finely chopped             1

Capsicum, finely chopped                      1

Garlic cloves                                              3-4

Oil                                                                1/2 tsp

Cornflour                                                    2 tsp

Soy sauce                                                    1 tsp

Vinegar                                                       1 tsp

Vegetable stock                                         2 cups

Salt

Water

 

WHAT TO DO

  • Boil the mung sprouts in 3 cups of water for 4-5 minutes till it is cooked al dente (cooked but not cooked till mashable consistency)
  • Drain the water and save it for later
  • Heat oil in a pan and add the garlic
  • Once the garlic starts browning, add the mung sprouts, cabbage, carrots and capsicum and toss it
  • Stir fry for 2-3 minutes
  • Add the vegetable stock and 1 cup of water used to cook the mung sprouts
  • Let it come to a boil and then simmer for 5 minutes
  • Mix the cornflour with a little water to form a paste
  • Add salt, soy sauce, vinegar and cornflour paste and stir well
  • Simmer for 5 minutes
  • Serve hot with some bread for a wholesome meal
  • Enjoy!

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This is my post for the first day of the Mega Marathon for Protein Rich Dishes.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Pongal

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One of the easiest, simplest and hearty breakfast is Pongal. It hardly needs you to be around while it hets ready. You can put it in the pressure cooker and disappear for a while and saunter in once its done and add a few finishing touches and voila! Healthy breakfast ready.

This is usually my choice of breakfast when I know we will be going out for lunch but the timing can be variable, like weddings or movies. Pongal keeps us feeling fuller for longer and thereby gives me some bandwidth to organise lunch for the daughter and husband.

This recipe from my mother in law who is a Pongal perfectionist and therefore I never make it while she is here. Why risk?

Serves 3

WHAT WE NEED

Rice                                            1 cup

Split skinless mooṅg dal     1/4 cup

Ginger                                       1″

Pepper                                      8-10

Cumin seeds                          1/2 tsp

Ghee                                        2 tbsp

Cashew nuts, broken         6-8

Water                                      3 1/2 cup

Salt


WHAT TO DO

  • Cook the rice and dal in 3 1/2 cups of water in the pressure cooker. The rhumb rule is to use 3/4 to 1 cup more water than what you normally use to cook rice.
  • Wait for 3 whistles and then simmer for 5-7 minutes and then turn off the gas.
  • Once you are able to open the cooker,(should take around 10-12 minutes) remove the rice and dal, mash well and set aside.
  • Heat the ghee in a small pan and add the pepper, cumin seeds and cashew nuts.
  • Once the cashew starts turning brown and the pepper and cumin seeds start to spurt, turn off the heat and pour them along with the ghee on to the rice mixture.
  • The cashews are optional and can be missed if you don’t like them.
  • Grate the ginger and add it to the rice
  • Add requisite salt and mix well.
  • If the rice is too sticky, heat another teaspoon of ghee and mix with the rice.
  • Serve with sambhar and / or chutney
  • Enjoy!

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Check out the Blogging Marathon page for other marathoners doing this BM.

Moong Dal Halwa 

   

Moong dal halwa is one of my favorite sweets. This time I decided to replace sugar with jaggery to give it a healthier twist. 

But I ran out of sugar as well as jaggery and so I picked the palm sugar that was waiting to be experimented with for almost 2 months. Palm sugar is healthier than regular refined sugar and supposed to be good alternative for diabetes patients. 
  

So here goes –

Recipe adapted from here.

Serves 6-8 

WHAT WE NEED

Split moong dal / yellow lentil                           1 cup

Water                                                                          1 cup

Coconut Palm sugar                                               1 cup

Ghee / clarified butter                                           1 1/2 tbsp

Cashewnuts, broken                                              10
WHAT TO DO

  • Soak the dal in water for 4 hours
  • Then pressure cook it using 1 cup of water. Once done, mash it and keep aside
  • Heat 1/2 tbsp ghee and fry the cashewnuts. Keep aside
  • Heat the palm sugar
  • Once the palm sugar is completely melted and starts thickening, add the mashed da and mix well.
  • Keep stirring regularly and let the mixture thicken.
  • Once most of the water in the mixture evaporates, add the ghee.
  • When the ghee starts leaving the sides of the pan, add the cashewnuts and switch off the flame.
  • Enjoy!

 

This is my post for th Blogging Marathon under Indian Sweets.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Orange flavored lentil ladoos

 I am an accidental cook, someone who never thought would be in the kitchen longer than it takes for a glass of water. But the roller coaster of life had me come rollicking into the kitchen and parked here for sometime to come.Life in the kitchen has been full of surprises. One such surprise was when I first made these lentil ladoos. It was my first ‘independent’ endeavour for a Diwali sweet. You know how huge an event that is! Surprisingly it was a huge success; such a huge success that my mother-in-law asked for the recipe and my father-in-law finished off the ladoos almost single handedly. These events are only next snowing in Malaysia on the impossibility index. Ever since, I make this recipe off and on, whenever we have a craving for sweets but I am not in the mood to spend too long in the kitchen(that is almost always).

Today I felt like wanting to add a little something to make this recipe mine. It is my mother’s recipe and I wanted to finally come out of her shadow. Ok, I know I am over analyzing this but something needs to be here which is entirely my idea and hence I hit upon the Orange flavor. I have to say it turned out to be a wonderful idea and I am here to record this momentous occasion for posterity.

So here goes –

WHAT WE NEED (FOR 15 LADOOS)
1/2 cup Yellow Moong Dal / Pasi parupu

1/2 cup Roasted gram/ Odacha Kadalai / Chatni Dal

3/4 cup Sugar, powdered

3/4 tsp Cardamom powder

1-2 tsp Orange zest

1/3 cup Ghee / clarified butter

8-10 cashew nuts, broken

8-10 raisins

WHAT TO DO

  • Dry roast moong dal and roasted gram separately.
  • Need to be especially careful with the moong dal since it can brown fast and stick to the bottom of the pan. So roast it on low flame and constantly stir and move it around. It should take around 12-15 minutes for the moong dal to get roasted and acquire a reddish tinge.

 

  • The roasted gram can be roasted on medium low flame and it would around 5 minutes.
  • Cool both the lentils completely.
  • Take the sugar and grind it to a fine powder and keep aside.
  • Once the lentils have cooled down, powder them almost finely ie. leave a few bits here and there to provide crunch in the ladoos.
  • Mix the lentils with the sugar.
  • Add the cardamom powder and orange zest and mix well with your hands or a spoon.
  • The cashew nuts need to be broken to small pieces ie. One cashew it can be broken into six pieces.
  • Heat the ghee and add the cashew nuts. Once they start browning, add the raisins.
  • Take the ghee off the flame, add it to the lentil- sugar mixture and mix it lightly with a spoon.
  • Let it cool for 3-5 minutes.
  • Check to see if it has sufficiently cooled down to be mixed with your fingers.
  • Mix the ghee with the lentil mixture so as to form a crumbly dough.

 

  • Take little dough in your hand and press it to form a ladoo.

 

  • Similarly make ladoos out of rest of the dough. It needs to be completed when the dough is warm else you will not be able to shape it.
  • Let it rest for 15-20 minutes before popping it in your mouth. Store it in an air tight container.

 

NOTES

  1. Taste the lentil mixture before adding ghee. It should give you an idea of the sweetness. If you want it to be sweeter, add more powdered sugar and mix well.
  2. If you are unable to shape the dough into ladoos because the dough is too dry, then heat 2 tbsp of ghee and pour it on the dough. Mix and try again. It should work.
  3. If the dough is too soft or wet and the ladoos are not holding their shape, it means the ghee is in excess. You can either add powdered cashews or almond flour as required to get the shaping consistency.
  4. The cardamom powder and orange zest are totally optional.
  5. I usually peel the orange skin and freeze them. When I need the zest, I powder them and add.
  6. You can stock the roasted and powdered lentils and sugar. Whenever you need a quick sweet, just heat the ghee and make the ladoos. Easy peasy!

I am sending this to My Legume Love Affair or MLLA as it is popularly known started by Susan of the Well Seasoned Cook and currently managed by Lisa of Lisa’s Kitchen. This month’s affair is hosted by Padmajha of Seduce Your Tastebuds