#moong seeds

[staragriseeds]

StarAgriSeeds is a trusted name in the agricultural industry

[morethansalad]

Gentle Morning Kitchari (Vegan)

[sarbagyaagri]

Star 444 Green Gram seeds are special! They grow into plants that give us tasty and nutritious green grams, full of protein and other good stuff. These seeds are made using old and new farming methods, creating a strong and healthy crop. The seed rate for these seeds is around 6-8 kg per acre, with a germination rate of 75 to 80%. From planting the seeds to eating the green grams, they’re more than just food – they’re a symbol of how farming can make the world a better place.

[aficgroupexport]

Organic Urad Dal, Moong Dal Chilka, Arhar Dal, Lal Masoor Dal, Yellow Maize and Poppy Seeds Exporters and Suppliers in Gujarat, India

[parveens-kitchen]

Green Gram Dosai

Nutrient-Packed Green Gram Dosai: A Healthy Twist on Tradition.In the realm of South Indian cuisine, dosai holds a cherished place. The classic dosai, prepared with a blend of black gram (urad dal) and rice, has been a breakfast staple for generations. However, there’s a lesser-known variation that offers both a delightful change of pace and a nutritional boost – the Green Gram Dosai. Unlike its…

[santosfcmusings]

Indian - Indian Kale and Moong Dal

Kale is cooked tender with moong dal and spices in this Indian-inspired vegan dish that's full of flavor and quick and easy to prepare.

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!

[imomisoplays]

Paruppu Idli

Vanakkam, tombler!

Today we’re trying a variant of idli -- a savory rice cake originating from South India, called paruppu idli. Idli cakes are made by steaming a batter consisting of fermented black lentils and rice, and paruppu idli in specific uses paruppu (moong dal). To my understanding, dal is lentil, but I came upon this article from Bon Appétit and now I’m more even more confused. Before we begin, this recipe is made by @robinksimblr (click here to download the cc).

I love the juxtaposition of Vienna chopping up tomatoes on the kitchen counter and her family doing their own thing on the dining table.

As I stated earlier, I wasn't completely sure if the paruppu meant in this recipe is the ingredient for the idli (rice cake), or is it the ingredient for the sambar (dip)? As I explored different recipes on Google search, I decided that depending on the cooking steps Vienna did, paruppu in this recipe in particular is the ingredient for the sambar.

Finely chop tomato, onion, and green chillies. On the side (not shown), roast moong dal until golden brown and add it into the pressure cooker alongside oil, turmeric powder, curry leaves, garlic, and enough water. Pressure cook for 10 minutes.

On another pan, toast the mustard seed and cumin seed until it crackles, then add onion and green chilies. Continue sautéing until the onion turns translucent. Lastly, add tomato and sauté until it turns mushy. Add this mixture to the cooked dal (as in, the dip and not the ingredient).

Adjust the consistency of the sambar by adding enough water and salt to taste. Continue boiling for a little bit until the tamarind is well-cooked.

Plating the paruppu sambar alongside the fluffy, soft idlis.

Vienna’s number one super taster is her son Frejr. He won the spicy curry challenge on The Spice Festival last year, so the various spicy dishes Vienna cooked so far had been a breeze for him.

It’s another successful day for Vienna’s cuisine adventure. See you on the next post, dag dag!

P.S. Recipe for paruppu sambar is taken from this article, while deeper understanding for paruppu and idli are taken from this article, this article, this article, and this article.

Imomiso’s note: This post is originally posted on the now deleted blog.

[odiafoods]

Kanji vada is indeed a delightful and traditional Rajasthani dish, known for its unique combination of tangy mustard-flavored liquid and crispy moong dal vadas. The preparation process involves soaking the moong dal overnight and then grinding it into a paste to make vadas, which are then deep-fried until golden brown. The tangy mustard-flavored liquid, known as 'kanji' or 'rai ka pani,' is prepared by fermenting water with mustard seeds, salt, and spices for a day or two, allowing the flavors to develop and mellow down. This liquid is what gives the dish its distinct flavor.

For the beetroot variation, large chunks of beetroot are marinated in the same mustard-flavored liquid, imparting a rich red color and tangy taste to the dish. This variation, known as 'Chukandar kanji,' is especially popular during the festival of Holi, adding a vibrant touch to the celebrations.

When serving kanji vadas, it's customary to provide plenty of the tangy liquid alongside the crispy vadas so that diners can enjoy a refreshing sip of kanji after relishing the savory vadas. This combination of flavors and textures makes kanji vadas a beloved snack, enjoyed by locals and visitors alike on the streets of Rajasthan.

*We have only replaced moog dall to Urad Dall other thing remain same as traditional Rajasthani dish.

Kanji (Fermented Tangy Drink with Beet Juice)

Ingredients:

Water

Asafoetida

Turmeric powder

Red chili powder

Yellow mustard

Salt

Black salt

Beet juice (for color and flavor)

Instructions:

Pour cool water into a glass or plastic container.

Add asafoetida, turmeric powder, red chili powder, yellow mustard, salt, black salt, and beet juice. Mix well.

Close the lid of the container and keep it aside for 3 days. Stir with a clean and dry spoon once a day.

Taste the water on the fourth day. Kanji is ready if it tastes tangy, spicy, and tasty.

Wadas

Ingredients:

Urad dal

Salt

Oil for frying

Instructions:

Clean urad dal, wash, and soak it in water for 2 hours.

Drain the water and grind the urad dal. Transfer the ground dal into a bowl, add salt, and beat the mixture.

Heat oil in a karai (wok). Make small wadas with your hands and fry 8-10 wadas in oil at one time until they become fluffy and brown.

Transfer the fried wadas onto a plate. Fry all wadas in this manner.

Soak the fried wadas in lukewarm water for 15 minutes. Drain the water after 15 minutes.

Serving:

Put 4-5 wadas in a glass.

Pour kanji over the wadas.

Serve and enjoy this refreshing drink.

This version includes the addition of beet juice to the Kanji, enhancing both its color and flavor. Enjoy your Kanji Vada with the added twist of beet juice!

[enchanted-lightning-aes]

Prompt time 😌

Hwan and Tegan + cooking

Ahh, thank you for the request, Kly! I had fun writing this tidbit! This probably takes place off-screen.

However, just know this also includes some mentions of a misunderstanding. . . in a comical manner. :p

send me a prompt? for any oc, dynamic, fandom characters, concepts.

Word Count: 788

T.W/C.W: food since it's a main topic

***

Packets and containers sprawled over a row of counters. Consisting of spices, some ingredients, vegetables, and some grains.

Hwan opens a cupboard, taking a pressure cooker and pan out. She puts them on an empty spot near the sink.

"I didn't think you'd also show up here," Tegan says while her pulse insists on racing.

Hwan adjusts her glasses, her expression slightly vacant. "Um, my sister invited me over, so yeah. She'll be too tired to cook anything after work. And I'm here to prepare some for her."

Ah. Great. Tegan nods, darting her eyes onto the ceiling.

Somehow, Nijiko managed to roped Tegan into visiting her place. Via a text message. Only to learn that her sister, Hwan, happened to be there instead. And she isn't even here.

So, she can probably help Hwan prepare dinner for Nijiko before she gets back.

But a little part of her had a sneaking suspicion that her best friend ditched her on purpose. With some intentions to nudge them into hanging out together.

Maybe it's to just keep her sister company.

After all, why would Nijiko have set Tegan up for that? Especially since she told her that Hwan's straight and wouldn't be into her.

Right? As a sister, Nijiko probably took it as a duty to encourage her little sister to get along with her best friend. No homo. Pure platonic reasons.   Nothing more, nothing less.

So, she clears her throat and braces herself.

"Well, I can help." Tegan tries smiling. "Considering there are some stuff I'm familiar with."

"Wait, you cook for her too?"

"Sometimes, whenever we both have a day off, we do that. Since we have utterly different culinary styles, I cook some Indian food that she hasn't tried. And she does the same for the Japanese and Korean food."

"Ah. Makes lotta sense."

"Hey, so, do you think you can tolerate spicy food?" Tegan asks, picking a moong dal packet.

Hwan arches a brow. "All have you know I've lived in Japan. And I can definitely handle anything with an abundance of spices. And I've eaten tons of kimchi soups and stews before I went there."

"Huh. Nijiko knows how to cook some mean kimchi soups."

"Yeah, wait until you try mine. In fact, I'm gonna prepare some while you cook your curry."

It might be her imagination yet Hwan's mouth quirks up at a corner. Just a fraction yet visible all the same. Kicking up her heart rate into high gear a little bit.

Tegan averts her eyes, rummaging through ingredients gathered at the counters.

Oww. She just had to be cute, huh?

"Okay then. I hope you can eat this Parippu curry. Once I'm done cooking it, of course."

Hwan just watches her, tracking her movements as she proceeds with the Parripu curry. Getting it's ingredients. Cumin seeds, asafoetida, turmeric powder, coconut oil, dry red chillies, chili powder, mustard seeds, mung dal, grated coconut, curry leaves, pearl onions, and garlic.

She rinses one cup of mung dal into a bowl, putting turmeric powder, asafoetida, and two cups of water into the mix.

After setting a pressure cooker on the stove, she lifts the lids. Then pours the moong dal from a bowl, filling it up. She switches it on at medium and steps back.

"You're gonna have to wait for it to boil," Tegan explains as Hwan raises her brows. "And I gotta make some coconut paste to add into it."

"Got it. I'll go ahead and start with my kimchi stew."

Hwan flips a chopping board then settles it onto a counter. She whips up a knife out of a drawer. She rolls a batch of napa cabbage over it.

Tegan's jaw slacks at how she chops it into bite-sized pieces within two minutes. Somewhat like a ninja, who's got mega fast reflexes.

As the pressure cooker goes off at it's first whistle, it sends a jolt into Tegan. Snapping her back to her current surroundings.  

Darn it. She can't get carried away by this. Her poor brain would be tricked into thinking it's some date or something. And she can't let that happen.  

With a grimace, she squeezes her eyes shut.   Maybe her best friend set out to torture her with this. Showing her on who she can't be with.  

Oh, well. She's gotta manage, somehow. Especially when Hwan throws an expectant look at her.  

For whatever it has to be. . .  

Tegan blinks and smacks her forehead. She turns the stove down and the fire goes out. She removes the lid, instantly greeted by a waft of steam.  

Gee, right. She has to work on the coconut paste before she fully cooks the parripu curry. So, she gets a blender jar.

***

[staragriseeds]

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[morethansalad]

Restaurant-Style Dal Tadka (Vegan)

[freshwey-india]

Superfoods in Indian Diet; right from your kitchen

One of the best things about living in India is its food and the culinary heritage that we experience in every meal that we consume. No wonder; back in medieval times, India was the world’s most sought-after country due to its treasure of spices, hidden from the rest of the world. To the present day, the culinary diversity that we find in India cannot be found anywhere else in the world. However, despite having a plethora of food options that are readily and easily available, we often find ourselves purchasing inexpensive, imported alternatives. 

There is a long list of food items that are so affordable that they can be found in every Indian household, yet they are inexpensive and often a luxury overseas, such as in the US. The list includes spices such as turmeric, cardamom, and ashwagandha (15x more expensive), grains such as millets and black gram (10x more expensive), and fruits and vegetables such as guava and jackfruit (20x more expensive). Without waiting any further, let’s learn about the Desi superfoods that you can add to your diet based on their affordability and availability. 

Everyday Nutritional Powerhouses: Here, we will talk about the superfoods that are not only affordable but also readily available in our households. 

Dal (lentils): Packed with some protein, fiber, and many essential minerals, dal is indeed a staple for a reason. You can explore diverse varieties like moong, masoor, tur, urad, and more for different nutritional benefits. 

Leafy Greens: Do not try to underestimate the power of palak (spinach), methi (fenugreek), and sarson (mustard greens). Not only are these loaded with vitamins, minerals, and antioxidants, but they also boost your immunity in the chilling winter season. 

Seasonal Fruits: Embrace the abundance of papaya, bananas, guavas, and oranges to fuel your body with vitamins and natural sugars.

Spices: We might know them as spices that add flavor to our meals; spices such as turmeric, ginger, garlic, and chili peppers are more than just flavor enhancers. They are anti-inflammatory powerhouses with many health benefits, such as regulating blood pressure and playing a major role in the prevention and treatment of various cancer types. 

Yogurt: It is a natural source of probiotics for gut health, calcium for strong bones, and protein for muscle development. It can be consumed plain, flavored, or even with fruits. 

Nourishing Yet Special: This category will include superfoods that are not as easily found in households like the ones mentioned above, yet they are hidden gems that carry more nutrients than you can take. 

Millets: Ragi (finger millet), bajra (pearl millet), and jowar (sorghum) are some of the gluten-free grains that are rich in protein, fiber, and certain micronutrients. They’re most commonly used in rotis, dosas, or porridge.

Nuts & Seeds: Chia seeds, flaxseeds, and pumpkin seeds are packed with nutrients such as omega-3 fatty acids, essential minerals, and protein. You can soak them in water overnight before consuming them or directly sprinkle the seeds on your salads, yogurt, or porridge.

Amla (Indian Gooseberry): One of our top favorite superfoods, amla is a vitamin C powerhouse that boosts immunity, aids in digestion, and comes with anti-inflammatory properties. You can enjoy it raw, pickled, or in the form of juice.

Coconut: Another superfood like the Indian gooseberry, coconut water is the hub of electrolytes, while its flesh has healthy fats and fiber. While it grows in the south, coconut can be found easily in the northern regions of India. Although it is mostly consumed raw, coconut’s nectar and flesh also make it a key ingredient in various South Indian dishes. 

Jackfruit: This versatile vegetable can be enjoyed unripe or ripe. Ripe jackfruit offers antioxidants and vitamins, while unripe jackfruit provides a meaty texture in vegetarian dishes.

Exquisite and Rare Nutritional Delights: Last but not least, this category will take you through some of the rare, expensive superfoods that are worth every penny that you spend on them. 

Saffron: Found in the northernmost region of India, i.e., Kashmir, saffron adds a luxurious touch to many dishes and drinks while boasting anti-inflammatory and mood-boosting properties. Due to its scarcity, saffron is one of the most duplicated superfoods. Purchase saffron only from a reliable dealer. 

Black Rice: A nutty-flavored rice rich in antioxidants and fiber and known for its longevity-promoting properties.

Ashwagandha: This powerful herb is an adaptogen that helps the body manage stress and improve stamina.

In the big picture, embracing India's diverse superfoods offers a treasure trove of health benefits while remaining kind to your wallet. From readily available lentils and greens to hidden gems like millets and amla, these culinary powerhouses pack a punch of nutrients without the hefty price tag of imported trends. So, explore the vibrant flavors of India, nourish your body with local abundance, and discover that superfoods don't have to be exotic or expensive.

To learn more about health and diet, follow us on https://freshwey.in/blogs/news

[aficgroupexport]

Organic Urad Dal, Moong Dal Chilka, Arhar Dal, Lal Masoor Dal, Yellow Maize and Poppy Seeds Exporters and Suppliers in Gujarat, India

[authentickitchenrecipe]

"Indian traditional food KHICHDI"

Ingredients for "KHICHDI'"

Basmati rice, one cup

split yellow lentils, 1/2 cup yellow moong dal

2 tablespoons of oil or ghee (clarified butter)

1/4 cup cumin seeds

one tablespoon of mustard seeds

Asafoetida (hing), half a teaspoon

1 small onion, diced finely

1-2 green chilies, sliced (tune the amount of heat to your taste

a grating of ginger, 1 inch long

minced garlic from 2 to 3 cloves (optional)

One-half teaspoon of turmeric powder

1 teaspoon dried coriander

one-half teaspoon of cumin powder

Garam masala, half a teaspoon

Salt as desired

5 to 4 cups of water

chopped fresh coriander leaves as a garnish (optional)

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