Pasi Parupu Payasam ( Moong Dal Payasam (or) Moong Dal Kheer)

Another recipe to prepare and cherish during auspicious occasions.  Pasi Parupu Payasam, my kid's most favourite payasam. Though Moong dal has good amonut of protein and fibre, it has very low  fat and carbohydrate. Its very easy to digest too.. Your tasty, protein high and light on stomach Moong Dal payasam recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Pasi Parupu                - 1 cup (Moong Dal)

Jaggery                      - 3/4 cup (Vellam)

Milk                           -  1 cup

Cashews                    - 6 to 8

Raisins                       - 1 tbsp

Chopped Coconut      - a handful

Ghee                           - 2 tbsp

Procedure:

• Dry roast Pasi parupu until it leaves nice aroma and Cook it well in enough water. I used to cook for 5 continuous whistles. Chop coconut into thin pieces. Roast cashew nuts,  raisins and chopped coconut in ghee and take them out.
• Crumble jaggery into little pieces and add it to cooked pasi parupu. Cook in low flame so that jaggery gets melted. Adding 3/4 cup of jaggery was enough for us. You can increase the jaggery qunatity to 1 cup if you are a sweet lover..
• After jaggery had melted add 1 cup of boiled milk to it. This is done to adjust the payasam consisitency. You can increase or decrease amount of milk according to the consistency you wish. 
• Add roasted nuts, raisins and coconut to the payasam. You can also pour in some more ghee at this moment.  Enjoy your Pasi Parupu Payasam!!!

Moong Dal Kichadi

Moong Dal Kichadi

An interesting story about this recipe.  One of my neighbours used to prepare this Andhra special Moong Dal Kichadi. I had it once at her home. It was amazing. It has to be eaten with Raw Tamarind Chutney .Both makes a perfect combination. Though i got the recipe from her, i forgot to note it down. And after some days, we moved to another place and lost her contact. I searched for the recipe all over the net. I couldn't find the recipe similar to which she prepared. I asked her for the recipe in Facebook. She is not a active member in Facebook, so she replied only  after some six months.. Prepared this on the next day itself.. The kichadi was very much appetizing. Worth waiting for it!!! 

Here is that recipe... And must try this kichadi with Raw Tamarind Chutney..

Recipe For : 2 

Preparation Time : 20 minutes 

Ingredients:

Basmati rice                           - 1 cup

Moong Dal                             - 1/2 cup (Pasi parupu)

Whole Garam Masala            - Each 2

Cumin Seeds                          - 1/4 tsp

Big Onion                               - 1 (medium size)

Chopped Ginger                     - 1/2 tsp

Chopped Garlic                      - 1/2 tsp

Green Chili                             - 2

Carrot                                      - 1 (medium size)

Potato                                      - 1 (medium size)

Chopped Cabbage                   - a handful

Water                                       - 5 cups

Salt                                           - As required

Turmeric Powder                     - 1/4 tsp

Curry Leaves                            - few

Oil                                            - 1 tbsp

Procedure:

• Wash Rice and Moong dal well. Soak both together in 5 cups of water 
• Chop finely Carrot, Potato and Big onion. Slit Green chilies. 
• Heat oil in a cooker. Add whole Garam Masala and Cumin seeds to it.
• When they splutter, add chopped onions, ginger, garlic and green chilies.
• When the onions are translucent, add chopped vegetables.
• Add soaked Rice and Moong dal to the cooker along with the water.
• Add enough salt and Turmeric Powder.
• Cook for a whistle.
• Enjoy your Kichadi with Raw Tamarind Chutney.

Moong Dal Dosai

Moong Dal Dosai

How many Dosai lovers there?? I am a great lover of Dosai and i would love to try different versions of Dosai.  This recipe is all about Moong Dosai, very much healthier and softer dosai which doesn' t need any fermentation. Just soak Moon Dal for 2 to 3 hrs. Grind it to a smooth batter and start preparing instantly.

I always prepare the batter before night, will keep in fridge and will start preparing Dosais similar to regular ones in the morning..

Ingredients:

Moong Dal                  - 1 cup (Pasi Parupu)

Chopped Ginger          - 2 tsp

Red Chilli                    - 2

Big Onion                    - 1

Curry Leaves               - few

Grated Coconut           - 2 tbsp (Optional)

Gingely Oil                 - For Dosai

Procedure:

• Wash and Soak Moong Dal for about 2-3 hrs. After that Grind them to a smooth batter adding Red Chilli and Ginger.
• Add enough salt to the batter, Now your Dosai batter is ready, Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Chop Big onion , Curry leaves and  add it to the batter. Add also Grated Coconut.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Coconut Chutney.

Moong Dal Sambar ( Pasiparupu Sambar)

Moong Dal Sambar  (Pasi Parupu Sambar)

Any idea of how much calories ,1 cup of Cooked Moong Dal gives?? Just 100 calories.. One more thing.. i am not talking about those fried moong dal which are sold in packets..

Here is the healthy way of including Moong dal.. Its Moong Dal Sambar!! 

Its very easy to digest.. you can give even this to babies.. and the recipe follows..

Ingredients:

Moong Dal          - 1/2 cup   (Pasi Parupu)

Big onion            - 1

Tomato               - 1 big

Salt                     - As required

Turmeric Powder - 1 tsp

Sambar Powder  - 2 tsp

Curry leaves        - Few

Coriander Leaves- Few

Oil                       - As required

Procedure:

1. Dry Roast Moong Dal in a cooker.
2. When it leaves nice aroma, remove from the flame.
3. Heat oil in the same cooker.. Add finely chopped onions and curry leaves.
4. Once onions become translucent add moong dal.
5. After some time add chopped tomatoes.
6. Then add turmeric powder and sambar powder
7. Add enough water to the gravy and close the cooker lid.
8. When it whistles once, reduce the flame and switch it off in another ten minutes.
9. Add salt at last.
10. Garnish with coriander leaves and serve.

Quick Tips:

• Prepare the gravy little thick and use it as a side dish for chapthi.. Tastes awesome!!!
• No need to add tamarind for pasiparupu sambar..