Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something that I have loved my entire life. They are fine and they look wonderful.
Moong dal with coconut cream is South Indian inspired dish. It is known as Parippu in South India but I make with little twist by adding greens in it. Hello eveyone Welcome to pooja´s sweet home essence its name of my YouTube channel and through this channel i going to share some recipes, homemade remedies.
To begin with this recipe, we must prepare a few components. You can cook coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata using 35 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- Make ready Freshly Grated Coconut
- Prepare Onion (Thinly Sliced)
- Make ready Green Chillies (sliced and slit- both)
- Take Posto (khus-khus)
- Get Salt
- Make ready Mustard Oil
- Make ready Sugar
- Prepare Peanuts
- Get Cashews (Broken)
- Take Kadi patta(curry leaves)
- Get urad dal
- Make ready moong dal
- Prepare tuar dal
- Take Masoor Dal
- Make ready Coconut Oil
- Prepare Coconut Cubes/Chunks
- Take Turmeric Powder
- Take Cumin Powder
- Take Whole Cumin Seeds
- Prepare Dry Red Chilli (whole)
- Make ready Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
- Get water (to boil the dal)
- Prepare Cooking Oil (Shallow Fry the Coconut Pakoras)
- Prepare Rice Flour
- Get Prepared plain Rice
- Get Bay Leaf
- Prepare Desi Ghee
- Make ready Green Cardamoms
- Take Chopped tomatoes
- Take Green Peas
- Make ready Mustard Seeds
- Prepare Asafoetida (Hing)
- Get Homemade Dry Bhuna Masala
- Take Finely Chopped/Grated Ginger
- Take Kalounji (Nigella Seeds)
Coconut rice is made all over the word and is prepared in many different ways. I've enjoyed this dish in Hawaii and Mexico served with tropical fruit and fish. We served coconut rice along with Thai Coconut Soup, Teriyaki Chicken and as a dessert with fresh mango. This recipe is one of my families.
Instructions to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- In a mixer-blender jar: Take the aforementioned- Posto, 4 Green Chillies, 1.5 Cups Freshly Grated Coconut, salt & sugar & blend it to a fine paste with very little water- it need be fine yet a tighter paste type
- Now, with that pour it out into 2 separate bowls- One will be again used to make the pakoras by adding in some more items to it & the other’s ready to be served with sliced onions, mustard oil & a tsp of finely chopped green chillies
- While making the Pakoras with all that- we need to mix in the rice & wheat flour for extra crispness & proper tight bindings & also, sprinkle the Kalounji into the batter now & then, shallow fry after shaping into the pakora forms
- Set aside the boiled Moong Dal: Now, in a kadhai/pan- take some oil, add in the whole spices & sauté until fragrant and then, add in the grated coconut, keep stirring & now, add in the peas and tomatoes while continue sautéing
- Now, pour in the boiled Dal while stirring it gently, also time to add in the salt & sugar (post checking it out as the dal already been boiled with that), 3/4 Green slit chillies & cover it to cook for about another 5-6 mins time, by putting the flame in the low-medium- also, add in some warm water (if required)
- Now, lastly add in the ghee & give it a nice mix and cover it again by putting off the flame & allow it to rest in the standby position for about 10-15 mins time before serving it to the platters
- Coconut Rice : In a Frying Pan/Wok/Kadhai- take some coconut oil- add in the mustard seeds, cumin seeds & curry patta & also, the lose variety of dals we’ve taken- of 1 tsp each & along with it the cashews & peanuts- Now, cover it with a lid- as it tends to splatter crazily
- Then, add in the freshly grated coconut & sauté, add in the salt and sugar while stirring continuously & now once all that are releasing nice fragrance- add in the cooked rice & mix nicely altogether- until all well combined
- Put off the flame and cover it with a lid and allow it to sit for about 10 mins time before garnishing it & serving it onto the plates
In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the area RIGHT BEFORE your cuticle (middle of the white semi-circle on your finger nail but not reaching your cuticle). This is also assuming you've got the rice in the pot leveled. Heat ghee in a pan, fry cashews, add little coconut fry until fragrant. Parippu curry - a delicious moong dal curry made with coconut and spices. parippu curry is a comforting meal when served with rice.
So that’s going to wrap it up for this special food coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
