Moong Dal Usli

Breakfast Lentils (Moong Dal Usli)

Split green gram (also called dhuli moong dal in India) tempered with spices and cooked till soft. Served with butteres slices of bread it makes for a simple and nutritious breakfast.

Serves: 4
Cooking time (approx.): 5 minutes
Style: South Indian (Konkani)

2 tablespoons coconut oil or any oil
1 teaspoon(s) mustard seeds
1 dry red chilli(es) broken into bits
1 teaspoon(s) ginger finely chopped or grated
2 green chilli(es) slit
½ teaspoon(s) asafoetida powder
1 sprig(s) curry leaves
2 cup(s) split husked green gram (dhuli moong dal) washed well.
2 cup(s) hot water or as required
½ teaspoon(s) sugar
salt to taste
½ tablespoon(s) grated coconut

1. Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter fully. Add the ginger, green chilli(es) and stir fry on medium / low level for about 2 minute(s). Drop in the asafoetida powder and the curry leaves. Fry briefly.
2. Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram. Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook. Stir in the grated coconut and remove from the flame. keep covered for 5 minutes for the flavors to blend well.

TIP:

• Split husked green gram is yellow in color.
• Chillies can be increased or decreased as per taste.
• Traditionally the grams are cooked soft and mushy.

Serve hot with: buttered slices of bread

Kaanda Poha

Savory Beaten Rice (Kaanda Poha)

Beaten rice flakes(also called poha in India) tempered with spices and cooked with sauteed onions (kaanda)

Serves: 4
Cooking time (approx.): 8 minutes
Style: Maharashtrian

4 cups beaten rice flakes – thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
½ teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

TIP:

• Beaten rice is available in two varieties; thick and thin.

Serve hot garnished with: chopped fresh coriander

Sevaian Upma

Savory Vermicelli (Sevaian Upma)

Vermicelli (also called sevaian in India) subly tempered with spices and cooked.

Cooking time (approx.): 10 minutes
Style: South Indian

2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated coconut if available
salt to taste

1. Heat half of the ghee (clarified butter) in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the black gram. Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color. Toss in the green chillies, curry leaves and fry briefly.
3. Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the grated coconut.

TIP:

• Green chillies can be increased if desired.
• It is better to warm more water than specified above in case it is required.

Rava Idli

Quick Cream of Wheat Savory Cakes (Rava Idli)
Semolina (also called Rava in India) tempered with spices, mixed in yoghurt and steamed.

Cooking time (approx.): 16 minutes
Style: South Indian

2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste

1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

TIP:

• If coconut oil is not available, any other vegetable oil can be used.
• If you do not have an idli mould, try muffin cups.
• The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Bread Upma

A unique and quick way of enjoying the humble bread.

Cooking time (approx.): 13 minutes
Style: North Indian

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
   Garnish with finely chopped coriander leaves.

Tomato Rava Upma

Semolina (also called Rava in India) tempered with spices makes for a simple and delicious snack.

Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian

4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

TIPS:

• Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
• Green chillies can be increased if desired.
• It is better to heat more water than specified above in case it is required.