Green Moong - 2 cups Grated coconut - 2 cups Fried Red chillies - 5 to 6 Tamarind - A little Onion ( medium ) - 2 ( finely chopped ) Potato ( big ) - 1 ( cut into small square pieces ) Salt - To taste Oil - 2 tsps
Method :
Soak moong for 5 to 6 hours. Then, drain the water. In a clean cloth, put moong and tie it. Leave it for 2 days so that moong gets sprouted. Wash the sprouted moong. Cook sprouted moong alongwith potato pieces and only 1 onion pieces. Grind grated coconut + fried red chillies + tamarind into a fine masala. After the sprouted moong, potato pieces and pieces of a onion gets cooked, add salt to it and cook again for 2 minutes. Add ground masala to it and bring to boil for 5 minutes. Meanwhile, in a seasoning laddle, heat oil, Add the pieces of the remaining 1 onion. fry it till golden brown. Add the seasoning to the curry. Serve hot as a sidedish with dal and rice.
Basmati rice or Long grained rice - 1 cup Ginger-Garlic paste - 1 tsp Onion - 1/2 ( cut into 1 inch thin pieces ) Bell-Pepper / Capsicum - 1/2 ( cut into 1 inch thin pieces ) Peas - 1/2 cup ( Optional ) Mushrooms - 2 ( halved and sliced into thin pieces ) Carrot - 1 ( cut into 1 inch thin pieces ) Spring-onion ( green portion ) - 3 strands Coriander leaves - 1 tbsp ( finely chopped ) Cabbage ( shredded into 1 inch thin pieces ) - 1 tbsp Red chilly powder - 1 1/2 tsps Pepper powder - 1 tsp Soya sauce - 2 tsps Salt - To taste Oil - 1 1/2 tsp Water - To wash rice + few drops
Method :
Wash the rice very well. Cook the rice by adding 1/2 tsp oil ( note that the rice is not overcooked and becomes mushy ). Spread the cooked rice in a thin layer on a plate. Let it cool. Heat oil in a deep bottomed kadai. After it gets heated, add pepper powder and redchilly powder. Fry it for a minute. Then add ginger-garlic paste and onion pieces. Fry at high heat till the onion gets golden browned. Add the peas, mushrooms, carrots, bell pepper and fry at high heat till 3 minutes so that the moisture gets dried. Lower the heat and add the soy sauce. Mix it evenly so that all the veggies gets the flavour . Add cooked rice and salt. Stir it evenly and toss once . Keep frying at medium heat. Increase the heat to high again. When all the flavours get binded evenly, add cabbage pieces and cook for 3 minutes. sprinkle a few drops of water in kadai for the sizzle and the smoke. Switch off the heat. Add the coriander leaves and spring onions. Cover it for 5 minutes so that the flavours get absorbed completely. Serve hot.
