Thursday, 15 October 2015


Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
It is low in fat and rich in B complex vitamins, calcium and potassium.

Cooked yellow gram is an easily digestible food for invalid and sick persons.
Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition .


Moong dal / Paasi paruppu                 - 1/2 cup 
Grated coconut  or grated carrot         - 4 tblsp 
Gingelly oil                                             - 1 tbsp
Salt – to taste
Oil                                                           - 1 tsp
Mustard                                                 - 3/4 tsp
Green chilliei                                        – 4 nos
Curry leaves                                          - 1 sprig
Asafoetida                                              - 2 generous pinches


Soak moong dal for 1 hour if needed. Boil 3 cups water with gingelly  oil and add the soaked dal.
Boil for 5 minutes – once it starts to boil, simmer to prevent overflowing, in between add salt.
Drain from water once its cooked soft from inside. Do not overcook or under cook. 
Now heat oil in kadai and season with the mustard seeds, curry leaves ,green chilli and asafetida powder .
 Add the cooked dal and mix well. 
Lastly add grated carrot and mix well for a minute.
Transfer to the serving bowl.


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