Hesar Kal Palya / Green Moong Lentil Curry

Ingredients :
Hesaru kalu / Green whole Moong : 1 cup
Cumin seeds : 1tsp
Mustard : 1 tsp
Turmeric : 1/2 tsp
Oil : 1 tbsp
Salt to taste
Onion : 1
Tomato : 1
Garlic : 2 cloves
Green chillies : 3 (depends on your taste)
Curry leaves : 1 string
Coriander leaves : 1/4 bunch

Method:
Pressure cook the Hesaru kalu / Moong Lentils till soft using 3 cups of water.
Heat oil in a vessel, add mustard,cumin,curry leaves,green chillies and chopped onion and garlic paste. Fry them.
Then add the tomato and fry till the tomatoes are soft. Add turmeric and salt.
Now add the cooked kaalu / lentils and cook for few more minutes. Lastly garnish with coriander leaves.
Hesaru Kalu Palya tastes good with chapathis and rotis.
Healthy Hesaru Kaalu Palya is ready.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event.

Soyabean Curry

 
Ingredients:
Soyabeans : 1/2 cup
Onion : 1 medium size finely chopped
Ginger  Garlic Paste : 1 tbsp
Chilli Powder : 1tsp
Garam Masala : 1 tsp
Mustard and Jeera : 1 tsp
Cornflour : 1 tsp
Salt to taste
Oil - 1 tbsp

Method:
Soak the Soyabean overnight.
Pressure cook the soaked soyabean till it becomes soft.
Heat oil in a pan and when it is hot add the curry leaves, mustard and jeera.
Once they start to splitter add ginger-garlic paste and then onions. Saute till the onions become little brown.
Now add chilli powder, garam masala and salt.
Stir for a minute, then add the cooked and strained Soyabeans.
Mix well. Add 2 tbsp water, cover and cook for about 5-10 minutes on low flame.
Now in a bowl mix the cornflour with little water and add to soyabean. Now cook for just 2 minutes and turn off the gas.
Soyabean Curry can be served with rice or chapathis.

This recipe is sent to EC's   MLLA-19th Helping Event Announcement and to Susans Event .

Pesarattu Dosa / Hesar Kalu Dosa

Ingredients:
Hesar Kalu / Pesaru / Green gram : 1 Cup
Rice : 1/2 Cup
Green Chillies : 4
Ginger : 1/2 inch
Jeera : 1 tsp
Chopped Coriander : 1/2 bunch
Salt according to your taste

Method:
Soak Green gram and rice together for 5-6 hrs or whole night.
Now grind the soaked item together with remaining items into a soft batter.
Soak the batter for half an hour to get crispy dosas.
Heat the non-stick pan.
Pour the batter in the centre and using a small bowl spread the batter evenly on the pan.
Pour some oil on dosa.
After sometime, bake the other side also.
Now Pesarattu Dosa is ready. It can be served with chutney, pickle or sambar.

Tip: You can spread some chopped onions, green chillies and coriander on one side and serve.

This recipe is sent to MLLA-19th Helping Event Announcement and to Susans Event