Tag Archives: Mung bean

Thotakura Teeya Pappu (Sweet Amaranth Dal)

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I learnt about this particular dal at my In-laws house. When I first heard the name, I was taken aback. why would one want to add sugar toΒ  dal? That was pretty unheard of, and I wasn’t sure I even wanted to try it. However, once I tasted it, it sure was a very pleasant surprise, without the addition of any sugar! This dish now takes pride of place on my table most weekends!

This weekend, I had a new crop of amaranth in my home garden, so that’s what I made! πŸ™‚

Fresh Thotakura from my garden

Fresh Thotakura from my garden

Ingredients:

1/2 cup pesara pappu (moong dal)
1 bunch of thotakura (amaranth leaves)
1/2 tsp salt
pinch of inguva (hing, asafoetedia)
pinch of turmeric
Tadka: avalu (mustard seeds), mina pappu (urad dal), red chilli

Method:

  • Cook the dal, chopped leaves, salt and turmeric till the dal is completely done and the amaranth leaves have cooked and mixed with the dal.
  • Take off the flame
  • In a wok, heat some oil with the tadka, add hing and add to the dal.
  • Mix well with the dal
in a bed of hot rice :)

in a bed of hot rice πŸ™‚

This dal is best served hot with rice and a spicy subzi to off-set the sweetness! πŸ™‚

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Rajdhani – MGF Metropolitan Mall, Gurgaon

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I had been to this restaurant a couple of times, but had been too intent on talking to the people I’d met there, rather than on the food. So this time, I took special note to record my experience!

The main thing that stands out in my mind with this restaurant, is the food is excellent. Which is also why I end up coming here so many times.It specializes in Rajasthani and Gujarati cuisine.

The moment you walk into the place, you can see that the tables are already set with the thalis (during the lunch time. Never been there for dinner). The lighting is yellow in the restaurant, and not white lights, so that makes it a little bit difficult to get natural colors for the items. πŸ™‚

The "before" Thali

The "3 minutes later" Thali

Serving you food is serious business here. Once you’re in and seated, a server confirms if you prefer “normal” water or “bottle” water (packaged drinking water). Once confirmed, the parade of food starts.

Within a span of 3 minutes (yes, I timed it), your thali is full of items, some of which seem unfamiliar. For me, most items were unfamiliar. The serving guys are so busy loading the plates with goodies, you don’t get a chance to ask what is what, and even if you, the menu is run through verbally at a speed I definitely can’t pick up! 😦

The menu mostly consists of 2 snacks (or farsan items), 4 vegetable items, 3 dal/khadi items (2 sweet and 1 spicy), rotis/phulka/puris, thepla, khoba roti, moong dal salad, 2 chutneys, dahi vada, rice, dal khichdi, kheer, moong dal halwa and malai cham cham.

The thepla, khoba roti and dal khichdi are best had with a generous serving of desi ghee. The taste really livens up.

The food is rich in taste. And since its and “unlimited thali” (meaning you can get multiple servings of the items), completing all items on the thali is a task for those with a VERY healthy appetite.

It’s been a nice experience every time I’ve been there, and will certainly visit in the future. πŸ™‚

Katte Pongali

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As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.

Ingredients:

1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts

Method:

  • Wash the rice and dal together and add as much water as needed for cooking
  • Slipt the green chillies down the length and add to the rice
  • Fry the pepper in 1/2 tsp oil. Once done, add to the rice
  • Add a pinch of turmeric and salt to the rice, and set to cook.
  • You can also add a tsp of jeera for taste
  • While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
  • Once the rice is cooked add the cashewnuts to the rice.
  • Mix well and serve

Serve hot with coconut chutney.