Ven pongal|வெண் பொங்கல்

Ven pongal is a traditional South Indian breakfast that is healthy and delicious. This simple recipe is made with rice and split moong dal. It is usually served with coconut chutney and sambar. Pongal is easily digestible and is loved by people of all age groups.

Ingredients

• Raw rice - 1/2 cup
• Split moong dal/Pasiparuppu - 1/2 cup
• Water - 3 cups
• Ghee - 1tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Ghee - 2 tbsp
• Grated ginger - 1 tbsp
• Asafoetida/Hing - 1/4 tsp
• Cashewnuts - 2 tbsp, broken
• Curry leaves - few
• Cumin seeds - 2 tsp
• Whole black pepper - 1 tsp

Method

1. Dry roast the split moong dal in medium flame for 3-4 minutes.
2. Wash the rice and soak it along with roasted dal in water for 10 mins.
3. Add 3 cups of water in a pressure cooker and bring it to boil.
4. Add the soaked rice and dal, salt and 1 tsp of ghee. Pressure cook for 5 whistles in medium flame.
5. Heat oil and 2 tbsp of ghee in a pan in medium flame.
6. Then add hing, ginger, cahewnuts and curry leaves. When the nuts are roasted reduce the flame and add cumins seeds and pepper and roast for 20-30 seconds.
7. Add it to the pongal and mix well.
8. Serve hot with coconut chutney and sambar.

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Ashoka Halwa|Pasiparuppu Halwa|Split Moong Dal Halwa

Ashoka Halwa is a delicious South Indian dessert made with moong dal and wheat flour. It is a popular sweet originated from Thiruvayaiyaru(Thanjavur district, Tamilnadu).

Ingredients

• Split moong dal - 1/2 cup
• Wheat flour - 1/4 cup
• Sugar - 1 cup
• Ghee - 1/4 cup + 2 tbsp
• All purpose flour(Maida) - 1tbsp
• Cardamom powder - 1/2 tsp
• Food color - 1 pinch
• Cashew nuts - 8-10

Method

1. In a pressure cooker dry roast moong dal for 1 minute in high flame or until it leaves nice aroma. Do not brown the dal.
2. Add 3 cups of water and cook till mushy and soft. Grind into smooth paste.
3. Heat 2 tbsp of ghee in a pan and fry cashew nuts until golden. Remove from pan and keep aside.
4. In the same pan add the wheat flour and all purpose flour and roast it in small flame until it emits roasted aroma.
5. Add moong dal paste and sugar to the roasted flour and mix well in medium flame. The mixture becomes watery when the sugar melts.
6. Add food color, cardamom powder, roasted cashew nuts and a tbsp of ghee and stir continuously.
7. When the mixtures becomes slightly thick add another tbsp of ghee and keep stirring continuously in medium flame. Keep adding the ghee at regular intervals.
8. Cook until the halwa starts to leave the sides of the pan and the ghee oozes out of the mixture. If the halwa doesn't stick to your hands it means it is cooked to the right consistency.
9. Ready to serve and enjoy the treat!

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Split moong dal Vada|Pasiparuppu Vadai|பாசிப்பருப்பு வடை

Moong dal vada is a deep fried snack which is made with  moong dal grinded and made into a batter and then deep fried into vadas. 

Split moong dal is a good source of protein, vitamins and minerals. It is easy to digest, protects and heals liver and is good immune system stimulant. They do not contain any fats, thus making them an ideal food for children and elderly.

Moong Dal Vada

Ingredients

• Split Moong dal/Pasiparuppu - 1 cup
• Onion - 1/4 cup
• Ginger - 1 tbsp, grated/chopped
• Green chillies - 1, finely chopped
• Red chilli powder - 1/2 tsp
• Gram flour - 1 tbsp
• Asafoetida - a pinch
• Cilantro - 1 tbsp, finely chopped
• Salt - To taste
• Oil - To deep fry

Method

1. Wash and soak moong dal in water for at least 3 hours.
2. Drain the water and grind into a coarse paste. Sprinkle some water while grinding if required.
3. Add finely chopped onion, ginger, green chillies, red chilli powder, gram flour, asafoetida, cilantro and salt to the batter. Mix well.
4. Heat oil in a pan. Deep fry the balls in medium heat until golden brown.
5. Serve hot with chutney/ketchup.

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Split moong dal curry|Dal Tadka|Dal Fry

Moong dal fry is a very simple recipe where the dal is cooked and seasoned with spices which gives flavors to the bland dal. This dish goes well with chapati/rice.

Split moong dal is a good source of protein and is relatively easy to digest unlike other pulses.

Ingredients

• Split Moong dal/pasi paruppu - 1 cup
• Ginger - 1 tbsp, finely chopped/grated
• Tomatoes - 2, medium sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Green chillies - 1
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida/Hing - 1/4 tsp
• Garlic - 4 cloves, grated
• Red chillies - 1
• Curry leaves - few
• Onion - 1, medium sized

Method

1. Pressure cook the moong dal with ginger, chopped tomatoes, turmeric powder, chilli powder, green chillies and salt for 3 whistles.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter add cumin seeds, hing, garlic, red chillies and curry leaves. Fry them for few seconds.
3. Add in the chopped onions and cook until soft and transparent.
4. Now add the mashed dal. Add water and stir well.
5. Allow it to boil for 5-10 minutes and adjust salt to taste.
6. Garnish with coriander leaves. Serve hot.

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