Its one of the most traditional dishes in South. A little tricky is the old one. But what I am sharing today is the easy version. Almost tastes the same as traditional, this one can be quicky made especially when you are in hurry and yet don’t want to compromise on the taste. The best part being it just can be made in a tsp of oil. So low on fat and high on taste and nutrition. J
I have always loved Poriyals. This version is not regularly made at my place. This time mom made and it tasted yum. Hope u taste this and like.
Beans: 2 cups chopped
Oil: 1 tsp ( Coconut oil preferred)
Mustard Seeds: 1tsp
Chana Dal: 1 tsp
Urad dal: 1 tsp
Curry leaves : 1 spring
Turmeric powder: 1 tsp
Salt: as per taste
Roasted gram dal (Chutney Dal) : 1 tbsp
Green Chilies: 2 ( adjust according to spice)
Heat a pan, add oil , mustard seeds, the dals and sauté till golden brown.
Add the curry leaves and the beans and turmeric powder, salt and water.
Grind the roasted gram dal and green chili in a coarse powder. Don’t over do it.
As the beans stand cooked, add the powder and mix well.
Serve hot with steamed rice and Sambhar/Kozumbu or your choice.
The other day, was thinking of what to cook, and the sprouts came handy. The innovation that came to my mind was the addition of lasun chutney to the curry.The result was a fabulous curry bursting with flavor and minimal ingredients. The Nutty Yogi Rajasthani Lehsun Chutneyis a keeper. Use it as a sidedish for rotis/ theplas/paranthas and you are hooked.
The chutney is spicy and the flavors too good with garlic being the hero. Add a little more for spicier version Go ahead and try this and I am sure you won’t regret. A meal in itself, if you wish to cut the carbs and the rotis. Just Indulge.
Here goes the recipe:
Moong Dal: Sprouted or otherwise ( I used Sprouted)
Onions: 1 chopped ( I skipped since I was running out of it)
Tomatoes: 1-2 medium sized chopped finely.
Turmeric Powder: 1 tsp
Red Chilli powder: 1 tsp
Nutty Yogi Rajasthani Lehsun Chutney: 2 tsp
Coriander leaves: a handful
Salt to taste
Jaggery: 1 tbsp
Oil: 1 tbsp
Mustard Seeds: 1 tsp
Hing: a pinch
Take a small pressure cooker and add oil+ rai and hing. Allow to crackle.
Add the chopped onions and fry till golden brown. Add the chopped tomatoes cook till done.
Add the sprouts and the spices. Check for salt. Add 2-2 ½ cups of water and jaggery.
Pressure cook for 2-3 whistles.
Serve hot with Rotis/ Rice Khicadi or even Pav/ Bread with sev topped . J
About Nutty Yogi:
The inspiration on of Nutty Yogi really started in our grandmothers kitchen. We remain inspired by her nose for freshness and an uncanny ability to spot the best ingredients. At Nutty Yogi our commitment to good and wholesome food takes us on a vast journey across India . A journey that begins in the farmers fields of India and ends on your table . But the true origins lie in the pages of your grandmothers cookbooks and her old-fashioned recipes that preserve nutrition without compromising taste.
What is it about Nutty Yogi that your grandmother would like the most ? We’re not sure.
Maybe she really likes the fact that we get our staples right from the source or she might
get patriotic feelings towards our products because they are made right here in India.
But what she will definitely love the most is that the Nutty Yogi range of products are
easy to use and bursting with nutrition.
At Nutty Yogi we believe that Backward is the new Forward when it comes to food. We go
back in time to preserve the good old fashioned goodness and nutrients in the way it was
meant to be but add the dash of convenience in the way its meant to be eaten today. With our wide varieties of staples, snacks, condiments, superfoods, we are committed to
serving you a truly amazing array that makes every meal nutritious your grandmother
would approve of. It’s really going back to basics. After all Nutrition is our only tradition.
We are Nutty about offering you delicious food and finding your inner Yogi by eating right!
PS: I got the product for review but the recipe was modified with tastes suiting my taste buds and the opinions shared here are mine.
A very healthy and interesting twist to Palak Dal given by South Indian TamBrahms (Tamil Brahmins) .Mom used to make this for sure on Amavasai day, when she used to avoid cooking using tamarind. A spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of nutrition’s, we make this often.
Cooking without onions and garlic is always a challenge. But during festive seasons I make it a point to not to add them. Like during vrats, navratri etc even if you don’t fast, most people try avoiding use of onion and garlic. This pulav recipe comes handy and when paired with some kurma or raita it’s a complete meal. The best part being it’s a one pot lunch. Can be made quickly and still nutritious. Handy for working people who are pressed for time.
Addition of coconut milk makes it richer but completely optional. Just add normal water also would be fine. Here goes the recipe:
The other day we tried Tea Monk Global, brand. I tried the green tea variant for obvious reasons 😛 These days; thanks to health awareness lots of brands are entering the green tea market. Customers now are spoilt for choices as there are lots of options to choose from like Tulsi, Cinnamon, Ginger ,Lemon,Oolong to name a few.
This one is the oldest in my draft. 🙂 Was clicked when I had not even started blogging. Today, while going through old pictures I found and thought of sharing the recipe. Since then even if i had made these sandwiches, have never clicked pictures. 😛
We all loved sandwiches. Toasted, grilled mostly preferred, but we also love the Mumbai style raw sandwiches. Sandwiches i feel, is very versatile and almost anything or everything can be used as fillings for them. Use onion,tomato and cheese and one healthy meal is ready. Also one of the best way to use up the leftover curries is stuffing them inside the bread and grilling with addition of loads of cheese.
I normally use up the leftover curry this way, and sometimes the kiddo asks for more 😉 and i realize the demand is more and supply less.:D He sometimes suggests me to make more curry to eat sandwiches. 😛