Susiyam - deep fried lentil stuffed fritters

 We got back from our holiday and i have been lazing around to be frank and kept wondering if i would even come back to my lovely blog ever.Tonight i decided i had enough of this hiatus and i should put in some love to the dear blog.More than blogging now i miss taking pictures.Wonder if fellow bloggers are ever in this situation.

 

Green Moong Salad/Sundal

I had a taste of many sundals for the first time this Navratri, since I live in a largely Hindu locality i had a good experience of those festive 9 days and also got a lot of awareness about the Hindu religion.I particularly took an instant liking to this green moong sundal/salad.I even make it for dinners now with a little addition.

Sundal is just lentils or legumes tossed and tempered with the traditional south indian curry leaves,mustard seeds and coconut.Its such a tasty and nutritious dish all in one shot.My mom used to run after me to have these moong and now I should tell her how i love it!

As a tradition, during each of the 9 days of Navratri a different type of sundal has to be served to the Goddess (scribbles from my gathered knowledge).This year i had a taste of black chick peas sundal (the common of these),green peas sundal, green moong sundal, channa dal sundal, and funnily I didn't even know there were so many types!! :)

How i make it..

Green Moong beans boiled and cooled 2 cups
Sambar Powder 1tsp(optional)
Salt to taste
Cilantro chopped

Tempering
Coconut oil 1 teaspoon (add more if u like of any oil, i just think coconut oil adds to the flavor try it!)
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Curry leaves 2 3 sprigs
Dried Red chillies 2nos
Coconut scrapped 1 tablespoons (or more as much as u like)

• Cook the moong beans and set it aside.
• Heat the oil in a pan, add the mustard seeds, cumin seeds,curry leaves,dry chillies and coconut scrappings.
• Next add the cooked green moong and toss well in this tempering.Add the sambar powder(its optional).

• Garnish with cilantro and serve hot with chapatis or have it as it is!

Linking this to 

Fast Food not Fat Food@ Now serving

and to Smita's and Edible Entertainment's HCC

Green Moong Salad/Sundal

I had a taste of many sundals for the first time this Navratri, since I live in a largely Hindu locality i had a good experience of those festive 9 days and also got a lot of awareness about the Hindu religion.I particularly took an instant liking to this green moong sundal/salad.I even make it for dinners now with a little addition.

Whole Green moong curry for "LIFE IS GREEN"

This is a very easy dish to make and I make it quite often especially when my mind runs out of dinner ideas.Everyone is making a conscious effort to eat healthy,so it is a welcome idea to have pulses in your daily diet :)
Green moong/mung beans/sirupayir is easy and quick to cook as compared to the other dried pulses which need to be soaked over night or for atleast a few hours!

Preparation time : 40 minutes
Serves 2 persons generously


You need
Green moong soaked for half hour 1 cup
Oil 2 tablespoons
Garam masala whole(cardamoms, cinnamon, bay leaf, cloves) 3 of each
Onion 1 large chopped finely
Tomato 2 medium chopped finely
Ginger garlic paste 1 and half tsp
Green Chilli 1 no. slit lengthwise at the top
Garam powder 1 tsp
Dhaniya powder 1/2tsp
Sambar powder 1 tsp
Salt to taste
Water as required to pressure cook the moong beans
Cilantro/Coriander leaves chopped

• In a pressure cooker, cook the whole moong until soft with a little salt to taste.This will take about 15 minutes.
• In a saucepan, heat oil, add the whole garam masala, once that splutters, add the onions.Fry them until soft.
• Next add the ginger garlic paste and tomatos along with the green chillies.
• Once the tomato mashes(to quicken this mashing add a half tsp of salt and cover the vessel) add the masala powders and fry well until oil leaves the sides.
• Next add the cooked green moong beans and add as much water as you need and salt to taste.
• Cover and cook until the moong has cooked well in the masala gravy.
• Garnish with chopped cilantro.
• Serve hot with hot puris or chapathis.

This recipe goes to the  Life is green Event.

Whole Green moong curry for "LIFE IS GREEN"

This is a very easy dish to make and I make it quite often especially when my mind runs out of dinner ideas.Everyone is making a conscious effort to eat healthy,so it is a welcome idea to have pulses in your daily diet :)
Green moong/mung beans/sirupayir is easy and quick to cook as compared to the other dried pulses which need to be soaked over night or for atleast a few hours!

Preparation time : 40 minutes
Serves 2 persons generously


You need
Green moong soaked for half hour 1 cup
Oil 2 tablespoons
Garam masala whole(cardamoms, cinnamon, bay leaf, cloves) 3 of each
Onion 1 large chopped finely
Tomato 2 medium chopped finely
Ginger garlic paste 1 and half tsp
Green Chilli 1 no. slit lengthwise at the top
Garam powder 1 tsp
Dhaniya powder 1/2tsp
Sambar powder 1 tsp
Salt to taste
Water as required to pressure cook the moong beans
Cilantro/Coriander leaves chopped

• In a pressure cooker, cook the whole moong until soft with a little salt to taste.This will take about 15 minutes.
• In a saucepan, heat oil, add the whole garam masala, once that splutters, add the onions.Fry them until soft.
• Next add the ginger garlic paste and tomatos along with the green chillies.
• Once the tomato mashes(to quicken this mashing add a half tsp of salt and cover the vessel) add the masala powders and fry well until oil leaves the sides.
• Next add the cooked green moong beans and add as much water as you need and salt to taste.
• Cover and cook until the moong has cooked well in the masala gravy.
• Garnish with chopped cilantro.
• Serve hot with hot puris or chapathis.

This recipe goes to the  Life is green Event.