Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata
Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something which I have loved my entire life. They’re fine and they look fantastic.

Yellow Moong Dal, Onion, Oil, Salt, Ginger,, Chaat masala, Green chilli Nargis shaikh Shaukat.. Parippu Curry - Delicious moong dal curry made with coconut and spices from the Kerala Cuisine. Pasi Paruppu Payasam - delicious creamy moong dal payasam (kheer) made with yellow moong lentils, jaggery and coconut milk. Take a pan and add dry moong dal to it.

To get started with this particular recipe, we must first prepare a few components. You can cook coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata using 35 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
  1. Make ready 1 1/2 cups Freshly Grated Coconut
  2. Prepare 1/2 Cup Onion (Thinly Sliced)
  3. Prepare 12-15 Green Chillies (sliced and slit- both)
  4. Prepare 1/4 Cup Posto (khus-khus)
  5. Prepare To Taste Salt
  6. Get 2 1/2 tbsp Mustard Oil
  7. Take 1/4 Cup Sugar
  8. Get 1/4 Cup Peanuts
  9. Make ready 2 tbsp Cashews (Broken)
  10. Take 7-8 Kadi patta(curry leaves)
  11. Take 1 tsp urad dal
  12. Take 1 tsp moong dal
  13. Take 1 tsp tuar dal
  14. Take 1 tsp Masoor Dal
  15. Get 1/4 Cup Coconut Oil
  16. Take 2-3 tbsps Coconut Cubes/Chunks
  17. Make ready 1 tsp Turmeric Powder
  18. Get 1/2 tsp Cumin Powder
  19. Take 1 tsp Whole Cumin Seeds
  20. Take 1-2 Dry Red Chilli (whole)
  21. Get 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
  22. Make ready 500 gm water (to boil the dal)
  23. Get 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras)
  24. Get 2 tbsp Rice Flour
  25. Get 3 Cup Prepared plain Rice
  26. Take 1 Bay Leaf
  27. Get 1 tbsp Desi Ghee
  28. Take 2 Green Cardamoms
  29. Prepare 1/4 Cup Chopped tomatoes
  30. Get 1/4 Cup Green Peas
  31. Make ready 1 tsp Mustard Seeds
  32. Prepare 1/4 tsp Asafoetida (Hing)
  33. Make ready 1 tsp Homemade Dry Bhuna Masala
  34. Take 1 tsp Finely Chopped/Grated Ginger
  35. Make ready 1/2 tsp Kalounji (Nigella Seeds)

In Arachu Vitta Kuzhambu, we grind the fresh masala and add to the Kuzhambu instead of the instant Sambar / Chilli powder. This gives us good flavour and taste. Cauliflower has immense health benefits and can be prepared in various ways. This is a no onion garlic recipe and substituted with posto and coconut.

Instructions to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
  1. In a mixer-blender jar: Take the aforementioned- Posto, 4 Green Chillies, 1.5 Cups Freshly Grated Coconut, salt & sugar & blend it to a fine paste with very little water- it need be fine yet a tighter paste type
  2. Now, with that pour it out into 2 separate bowls- One will be again used to make the pakoras by adding in some more items to it & the other’s ready to be served with sliced onions, mustard oil & a tsp of finely chopped green chillies
  3. While making the Pakoras with all that- we need to mix in the rice & wheat flour for extra crispness & proper tight bindings & also, sprinkle the Kalounji into the batter now & then, shallow fry after shaping into the pakora forms
  4. Set aside the boiled Moong Dal: Now, in a kadhai/pan- take some oil, add in the whole spices & sauté until fragrant and then, add in the grated coconut, keep stirring & now, add in the peas and tomatoes while continue sautéing
  5. Now, pour in the boiled Dal while stirring it gently, also time to add in the salt & sugar (post checking it out as the dal already been boiled with that), 3/4 Green slit chillies & cover it to cook for about another 5-6 mins time, by putting the flame in the low-medium- also, add in some warm water (if required)
  6. Now, lastly add in the ghee & give it a nice mix and cover it again by putting off the flame & allow it to rest in the standby position for about 10-15 mins time before serving it to the platters
  7. Coconut Rice : In a Frying Pan/Wok/Kadhai- take some coconut oil- add in the mustard seeds, cumin seeds & curry patta & also, the lose variety of dals we’ve taken- of 1 tsp each & along with it the cashews & peanuts- Now, cover it with a lid- as it tends to splatter crazily
  8. Then, add in the freshly grated coconut & sauté, add in the salt and sugar while stirring continuously & now once all that are releasing nice fragrance- add in the cooked rice & mix nicely altogether- until all well combined
  9. Put off the flame and cover it with a lid and allow it to sit for about 10 mins time before garnishing it & serving it onto the plates

Cauliflower has immense health benefits and can be prepared in various ways. This is a no onion garlic recipe and substituted with posto and coconut. It is best served with rice,jeera rice or paratha. In a pan take moong dal and dry roast till you get a nutty flavor. The dal will be cooked but not mushy.

So that’s going to wrap it up with this special food coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!