#moongbean

[canbrindhaskitchenandtips]

Lemon Sevai

Lemony and Spicy Moong Bean noodles with red chillies, ginger, green bell pepper, carrots, and other soices tempered in sesame oil with mustard seeds, asafoetida, turmeric powder and fenugreek powder.

Quick Recipe: Immerse moong beans noodles in boiling water and keep it covered.D rain after 6 to 10 minutes depending on the required consistency . Chop bell peppers and grate carrots. Chop green chillies and ginger. In a pan add a few tsp sesame oil. Add mustard seeds and let it crackle Add Bengal gram (kadalai paruppu) , broken red chillies 1 or 2, and roast till golden brown. Add a few torn curry leaves.Lower flame. Add turmeric powder, pinch of asafoetida and one or two pinches of dry fried fenugreek powder. Turn up the flame and do a quick saute of bell peppers and carrots for a minute and turn off the stove. Add the needed salt and squeeze the lemon juice fresh or store bought. Cut the moong bean noodles with scissors ✂. It will be transparent and slippery. Gently mix it with the lemon and veggie base while still warm. Add more sesame oil or ghee. All done. Enjoy! You can do the same with rice noodles or vermicilli or small size pasta too. Dont cook the vegetables too much. Just saute for a minute only. I sometimes add pre roasted store bought cashews . You can use finely chopped long egg plant and roasted and coarsely powdered peanuts with it. This is easy to make for lunch box or dinner or for parties. Follow me @canbrindhaskitchenandtips

[cheframsaypanwar]

health benefits of #moongbeans . . . . . . . . . . #faridabadfoodies #delhifoodlover #gurgaonfoodlover #food #restaurantsinfaridabad #Panchkula #chefs #Chandigarh #passionfruit #foodstagram #Amritsar #yummyfood #Ramsaypanwar #panchkulafoodlover #cheframsaypanwar #horecamagnets #horeca https://t.co/5k4KDpwdOn https://www.instagram.com/p/CT2wUpkBoQM/?utm_medium=tumblr

[rejoiceayurhealthclinic]

We, Rejoice Ayur Health Clinic had a good success for our first event on auspicious day '𝑆𝑎𝑛𝑔𝑟𝑎𝑛𝑑'! 𝑮𝒓𝒆𝒂𝒕 𝒓𝒆𝒔𝒑𝒐𝒏𝒔𝒆, 𝒕𝒉𝒂𝒏𝒌 𝒚𝒐𝒖 𝒆𝒗𝒆𝒓𝒚𝒐𝒏𝒆 𝒘𝒉𝒐 𝒑𝒂𝒓𝒕𝒊𝒄𝒊𝒑𝒂𝒕𝒆𝒅 𝒂𝒏𝒅 𝒘𝒊𝒔𝒉𝒆𝒅 𝒐𝒏𝒍𝒊𝒏𝒆. Thank you Dr Kushagra Bendale for your great speech, it was very knowledgeable and inspirational. 𝐖𝐞 𝐫𝐞𝐜𝐞𝐢𝐯𝐞𝐝 𝐩𝐨𝐬𝐢𝐭𝐢𝐯𝐞 𝐟𝐞𝐞𝐝𝐛𝐚𝐜𝐤 𝐟𝐨𝐫 𝐨𝐮𝐫 𝐟𝐢𝐫𝐬𝐭 𝐞𝐯𝐞𝐫 𝐰𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐟𝐫𝐨𝐦 𝐚𝐥𝐥 𝐩𝐚𝐫𝐭𝐢𝐜𝐢𝐩𝐚𝐧𝐭𝐬. 𝑂𝑣𝑒𝑟𝑣𝑖𝑒𝑤 𝑓𝑜𝑟 𝑡ℎ𝑒 𝑒𝑣𝑒𝑛𝑡 𝑤ℎ�� 𝑚𝑖𝑠𝑠𝑒𝑑 𝑖𝑡: DrAnmol Preet gave a welcome speech and introduced our guest speaker Dr Kushagra Bendale. He provided wonderful knowledgeable tips for healthy lifestyle and how to prevent lifestyle diseases. Afterwards our participants enjoyed a tasty and healthy ayurvedic snacks 'Moongbeans Khichari" and ayurvedic herbal tea, followed with workshop videos on self Abhyanga, Nasya, Tongue scraping and Oil pulling techniques. #Ayurvedaevents #LifestyleDiseases #Ayurveda #Yoga #Prevention #Ayurvedaworkshop #Ayurvedadiet (at Rejoice Ayur Health Clinic) https://www.instagram.com/p/B46l4l_Dxlb/?igshid=jqrae2qmni8c

[sakshistuff-blog1]

Nutritonal food is most popular food around the globe specially for those people who are diet consious.The health benefits of eating sprouts are numerous as they are rich source of proteins,anti-oxidants,which are helpful to boost your metabolism.Most importantly they prevent Anemia and help you to reduce weight. My plate is consist with homegrown sprouts yummy and tangy😋😋 . . . Follow me👉 @woktossedfeed . #lucknowie #Lucknowfoodblogger #lucknowfood #foodbloggersindia #foodforsoul #foodlover #healthylifestyles #healthynutritions #healthydiet #healthgram #foodgasm #foodgram #foodsoul #proteins #sprouts #healthysprouts #organic #homegrown #delicious #yummy #recipe #indianfood #moongbeans #blackgram #peanuts #healthysalad #vegandiet #sprouting #healthyliving #healthbenefits

[cheesencorn]

#moongbeans #mungobeans #cornedbeef #whiterice

[plants-rule]

"Unfried" Moong Dal: This was one of my favorite dishes in India, and I had it almost every morning for breakfast. Moong bean lentils are cooked until mushy and then traditionally fried in ghee with cumin seed, mustard seed, turmeric, ginger, green chili, red chili, onion, tomato. Keeping my version oil-free. Soooooo satisfying. #healthy #healthyfood #lentils #moongbeans #bean #dal #indian #indianfood #stew #recipe #recipetest #video #cooking #food #lowfat #glutenfree #oilfree #fatfree #plantbased #vegan #vegetarian #comfortfood #mustardseed #turmeric #cumin #ginger #plantsrule

[thegutlessfoodie]

That Fully Loaded Potato Thali - Done . . I wish I could say that this was for me🙈It wasn't. I made it for a visiting friend; who's vegetarian and a huge potato lover. . . Clockwise : 1. Those comforting mungbeans Pressure cooked skinless split moongbeans in salted water along with asafoetida and turmeric powder. I added ghee that was tempered with cumin seeds, curry leaves, green chillies, asafoetida & red chilli powder. . 2. That Freshly Steamed Rice topped with a dollop of homemade ghee. . 3. That Potato Palia/Tempered potatoes (Recipe to follow) . 4. That spicy deep fried potato ball/batata wada served along with fried and salted green chillies, dry peanut & garlic chutney, raw onions and tomatoes. My friend was so happy! It was a much needed day of laughs and light hearted-ness. @beingbengt and I ate chilli chicken instead. (at Pune, India)

[scandicnri]

Easy Weight-loss breakfast recipe I ఆంధ్ర పెసరట్టు I मुंग डोसा I Moong Bean 

Crispy Weight-Loss Breakfast

@ScandicNRI #scandicnri #breakfastideas #vegan #vegetarian #newideas #simplevegan #healthyfood #easymeals #breakfast #new #easymorningbreakfast #veganrecipes #moongbeans #foodporn #foodie #rice #treattoeyes #dietplan #skillet #skills #foodlover #GoodEats #Yummy #InstaEats #Homemade #goodfood #familybreakfast #hungry #lovefood #brunchideas

[sozesty-things]

Sprouted Bean Curry Usal

Recipe is given below:

INGREDIENTS:

11/2 CUP sprouted moong beans

3/4 cup chopped onions

1/4 cup grated coconut

1 tablespoon minced cilantro

1 teaspoon ginger garlic paste

1/2 teaspoon chili powder

1/4 teaspoon turmeric powder

1 teaspoon Garam masala

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2-3 dried red chilies

2 tablespoon oil

pinch of asafoetida (hing)

Water

Salt to taste

Directions:

1. Heat oil in a pan. After it starts heating, add mustard, cumin - seeds & asafoetida (Hing). once it starts to splutter add curry leaves & dry red chilies.

2. Add chili, turmeric - powder & garam masala.Stir fry.

3. Add onions, ginger garlic paste & cilantro. Stir -fry.

4. Add sprouted moong beans, mix & water. Boil for 10 - 15 minutes or till it is done.

5. Add grated coconut, serve & garnish with cilantro. Enjoy!

#usal

#sproutedbeans

#curry

#moongbeans

#highvegetableprotein

#healthy

#spicy

#tasty

#yummy

#traditionalcurry

#vegetarian

#vegan

#GoVegan

#Veganfoodshare

#veganrecipeshare

#sozestyrecipes

[vsplusonline]

Date palm jaggery, and the sweetness of Bengal winters

New Post has been published on https://apzweb.com/date-palm-jaggery-and-the-sweetness-of-bengal-winters/

Date palm jaggery, and the sweetness of Bengal winters

Winter is well on its way out now, and we are lapping up the last of the bright red winter carrots and pale green fresh peas. For us, winters always meant two things — ma’s ‘to die for’ peas kachori and khejurer gur. From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. I would break pieces of the soft, deep caramel gur and put it on my tongue and savour the complex sweetness slowly spreading in my mouth. It was like a small piece of sweet warmth. I still think this is the best way to eat it. Ma had trusted sources who would procure and deliver to her good quality khejurer gur from Bengal to Assam, the softer ones for immediate use and the harder roundels to last through the year, safely tucked in airtight containers inside the refrigerator. My sister and I inherited this trait and we fulfil it every year like a family ritual.

Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. As far back as the 4th century BC, Panini wrote, Gurasha auang desho goura, which means Gour is the place of gur. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Nomadic artisans

Amir Sheikh and his younger brother shift home from Nadia to Adityapur village in Burdawan district for three to four months every winter. This means staying in makeshift huts, away from their families and creature comforts. A few kilometres away, near the Kopai river in Bolpur, Sabir stays with his family of four, including two infants. These families are all seasonal nomads, Siulis, who specialise in tapping the sap of the date palm tree and making khejurer gur.

The Siulis mostly belong to Scheduled Castes or Tribes, or to the Mahishya and Muslim community, and they are spread across the four-five major gur producing districts of Bengal — Nadia, North and South 24 Parganas, Murshidabad and Malda. While the demand for khejurer gur has steadily increased over the years, nobody really knows much about its unique and climate-sensitive production or about the community that produces it. In the absence of this connect, the Siulis, the men who scale the thorny trees to collect the sap, are almost never acknowledged.

Obtaining the sap requires skill. The tapping is generally done at night, with an intervening period of rest for the tree. The Siulis climb the tree at dusk, cut the end of the inflorescence (flower cluster), and hang an earthen container from it, leaving it overnight to catch the dripping sap. The tree cannot be tapped if the weather is foggy, drizzly or warm, as the sap will become turbid and sour. It’s this that makes the gur so sensitive to climatic conditions. The fresh sap of the wild date palm is sweet, fragrant and as clear as drinking water. Rich in vitamins and iron and with 12-15% sugar, it is a delicious thirst quencher.

However, it ferments quickly along with the rising sun to turn into the alcoholic tari, so the Siulis start work before the crack of dawn. The pots are brought down from the trees and the collected sap is filtered and poured into open troughs. This juice is then put to boil till the Brix value reaches 118-120%, a calculation that experienced Siulis like Amir make just by sight and touch alone, without any modern instruments.

Many varieties

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation.

Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour.

Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

SUNDAY RECIPE

Jhola gur diye moong-narkoler ichhamura

(Sweet croquettes of moongbeans-coconut served with jhola gur)

This is a take on the Bengali pithe ichhamura, which gets its name from the oblong shape that apparently resembles a prawn head.

Ingredients

1 1/2 cup jhola gur

Refined oil for deep frying

For dough:

150 gms shredded coconut

75 gms moong daal

200 gms sugar

50 gms kheer/ khoya

2 inches cinnamon

1/4 cup water

1 tbsp ghee

2-3 tbsp maida

Method

1. Take sugar and water in a kadhai and put on medium heat. Let it come to a boil. Add the coconut, mix on low flame for five minutes and add khoa. Keep stirring till it becomes sticky and coconut is glossy. Remove from fire, transfer to another container and let it cool a bit till you can handle the mix.

2. Roast the moong daal in ghee, add cinnamon and boil in just enough water so that the daal is cooked and the water is absorbed. Remove half the cinnamon stick, cool, and make a smooth paste in a blender. Prep the daal mix before the coconut.

3. Mix the moong daal, coconut and maida together and form a smooth dough.

4. Take a tbsp of the mix and mould into inch-long oblong croquettes. Deep fry till golden brown in hot refined oil.

5. Heat the jhola gur in a pan and put the ichhamura right after draining the oil into the jhola gur. Soak for a while and serve, with spoonfuls of jhola gur drizzled on top.

Note: Drop a little dough into the oil and check if you need more maida to bind. Do not add much as it will ruin the taste. Do not fry in piping hot oil as it will brown the outside too quickly and blister it too.

The writer is part-time culinary historian, part-time development professional and full-time storyteller.

Source link

[sakshistuff-blog1]

Nutritonal food is most popular food around the globe specially for those people who are diet consious.The health benefits of eating sprouts are numerous as they are rich source of proteins,anti-oxidants,which are helpful to boost your metabolism.Most importantly they prevent Anemia and help you to reduce weight. My plate is consist with homegrown sprouts yummy and tangy😋😋 . . . Follow me👉 @woktossedfeed . #lucknowie #Lucknowfoodblogger #lucknowfood #foodbloggersindia #foodforsoul #foodlover #healthylifestyles #healthynutritions #healthydiet #healthgram #foodgasm #foodgram #foodsoul #proteins #sprouts #healthysprouts #organic #homegrown #delicious #yummy #recipe #indianfood #moongbeans #blackgram #healthysalad #vegandiet #sprouting #healthyliving #healthbenefits

[thegutlessfoodie]

That Raw Mango Mania Thali - Done . Ok. Fine. I maybe going mango crazy🙈But but... you will understand why; once you try these recipes! Clockwise : 1. That favoutite Beans & Lentils Combination I cooked in a pressure cooker using coconut oil & tempered it with mustard seeds, curry leaves, spicy dried red chillies, garlic, asafoetida, spring onions & freshly scraped coconut. I added in only salt, turmeric powder & cumin powder & pressure cooked the chopped beans & skinless split moongbeans along with finely grated raw mango till done. 2. That Stir Fry Cabbage & Beans I cooked in seasoned mustard oil & tempered it with mustard seeds, curry leaves, asafoetida, garlic & spring onions. I added in only salt & that local fiery onion-garlic spice mix along with finely sliced beans & cooked through. I added in the cabbage & grated raw mango & tossed till the cabbage had just wilted. 3. Those Whole Wheat Parathas 4. That Raw Mango Chutney I lightly cooked garlic & turmeric powder in groundnut oil & made a smooth chutney by adding in raw mango, roasted peanuts, green chillies & salt. This is SO yummmm! 5. That Salad 😆 : Cucumber slices & lime So yummy & totally worth the raw mango overdose. And for you'll, I hope it was worth the wait!!! (at Pune, Maharashtra)

[thegutlessfoodie]

Those Kerala Style Moongbeans - Done . The idea was to keep the dish super light, so that every ingredient shone. I pressure cooked skinless split moongbeans in salted water along with asafoetida, turmeric powder, snake gourds & drumsticks. I tempered coconut oil with green chillies, garlic, curry leaves, onions & cumin powder. I added this tempering into the simmering cooked lentils along with fresh coriander & fresh coconut. So simple and so yummy with a squeeze of lime juice and yes, today I'll be cheating; because I'll eat this with freshly steamed rice. (at Pune, Maharashtra)

[thegutlessfoodie]

That Chicken Thali Lunch - Done I'm desperately trying to stay off bad carbs! But oh goodness! The temptation on IG has me in a tizzy🙈It's like a train wreck- you know you shouldn't look & yet.... I can't help scroll through posts & posts of yummy food that people are eating🙈 So to distract myself, I cooked. Clockwise : . 1. Those wholewheat rotis/flatbreads . 2. That Salad 😂 : Flash tossed tomatoes and onions with a lime juice dressing. . 3. Those Tadkewaale Mungbeans/Tempered Mungbeans I pressure cooked the skinless split moongbeans in salted water along with asafoetida and turmeric powder. I used ghee and tempered it with lots of garlic, cumin seeds, curry leaves and that onion-garlic spice mix. I added the tempering to the lentils and simmered along with lime juice and fresh coriander. . 4. That Malvani Style Chicken Masala . Such a hearty meal!! (at Pune, Maharashtra)

[thegutlessfoodie]

That Pachranga Dal - Done. . I pressure cooked equal quantities of skinless split yellow moongbeans (moong dhuli), skinless split red gram (masoor dhuli), split bengal gram (channa dal, split black gram (urad dal), skinless split pigeon peas (toovar/arhar dal) in salted water along with asafoetida. (TRUST ME you want to add the asafoetida if you want to minimize the rear wind action 🙈😷😂) . I tempered ghee with cumin seeds, curry leaves, ginger-garlic pastes and onions. I added in red Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, that garam masala powder that my mamma @neelam.diddee makes and store bought tomato puree & cooked through. I added in this tempering to the simmering lentils along with lime juice and simmered further. It turned out yummy as it always does and we mopped it up with whole wheat parathas, whilst Mangala ate it with rice.😐😐 This was a part of That Pure Vegetarian Thali that I posted on Tuesday! (at Pune, India)