Tag: moong dal

Ganike Soppu Kootu:

September 23, 2018

Monsoon Is the time, when my garden is filled with greens and I make use of all the goodness that mother nature is offering to us.  Ganike soppu is a widely known herb by many regional names like Ganike or Kakke soppu in Kannada, Manathakkali keerai in Tamil. Botanical name is Solanum Nigrum which is originated in South Africa and commonly known as Black nightshade.

It is a medicinal herb and very good for stomach ailments, is what I have heard from my elders. Usually green leaves are used to make Tambli and it is believed that, it is a remedy for menstrual cramps as well as stomach related discomforts.

This time I got a bumper harvest from wildly grown plants and tried to make kootu but without adding coconut. It is a sort of dhal cum sambar. We liked it and thought of sharing it with my readers as well.

Kootu recipe, what I have followed is from Jayanthi Senguttuvan aunty and posted on our Foodie group by Senguttuvan uncle. Made some changes according to our requirement and enjoyed it thoroughly with hot rice as well as dosas.

Ingredients:

Toor dal and Moong dal – ½ + ½ cup each

Turmeric – ½ tea spoon

Hing – ¼ tea spoon

Sambar powder – 1 to 2 tea spoons

Salt

Seasoning:

Oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Gram dal – 1 tea spoon

Curry leaves – 1 string

Onion -1 medium

Ganike soppu/ greens – As required

Method:

-Take one cooker, wash dals, put required amount of water, turmeric, hing and cook.

-Wash greens. Chop greens as well as onion.

-Prepare seasoning, heat oil, splutter mustard, fry urad dal, chana dal and add curry leaves, chopped onions and fry for a while.

-Add chopped greens and fry until it wilts.

-Add sambar powder, salt and adjust the consistency by adding water.

– Add cooked, mashed dal, check for the salt and masala, adjust it.

-Boil nicely and serve with rice, roti or Dosa or as you wish to have.

 

 

 

 

 

Bonda Soup:

November 30, 2016

I am a hard-core fan of “Bonda Soup”. It is very soothing to have in winter evenings.  Usually this is an after lunch snack at most of the Darshini’s in Bangalore.

Bonda soup is nothing but Fried Black gram dal fritters or uddina vada which is soaked in Ginger and pepper flavoured dal.

bonda

 

For this, we have to make Bonda at first:

Ingredients:

Urad dal – 1 cup

Salt

Green chilli -1

Coconut pieces – 1 table spoon

Curry leaves – 1 spring.

Method:

-Soak Urad dal for 1 to 2 hours. Grind this smoothly by adding little by little water at interval. Add salt.

-Batter should be smooth and fine. Usage of grinder will yield perfect batter. If you are using mixer grinder, you can use chilled water for grinding, so that batter will not become hot while grinding.

pic-1

– Add chopped curry leaves, green chilli and coconut bits.

-Keep oil in a kadai, for deep frying.

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-When oil becomes hot, make small round bonda’s, fry this in a medium heat and keep it ready.

Next we are making the Soup.

Ingredients:

Toor dal – ½ cup

Green gram/Moong dal – ½ cup

Green chillies -2

Ginger – 1” piece

Salt

Hing – ½ tea spoon

Turmeric – ½ tea spoon

Curry leaves – 1 spring

Cumin – 1 teaspoon

Black pepper – 1 teaspoon

Seasoning: Ghee – 1 teaspoon, mustard – 1 teaspoon, Cumin – ½ teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Take both the dals ,Wash and cook this in a cooker

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-Cool completely and churn this cooked dal by using hand blender or mixer jar.

-Now Take one vessel ,pour this dal, add salt ,turmeric ,one spring curry leaves ,hing ,chopped green chillies ,ginger juveniles.

pic-4

-Take one pestle and mortar, crush pepper and cumin and add this powder too.

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-Boil it nicely, until green chillies are cooked.

-Add seasoning by putting ghee, mustard, cumin, red chilli and curry leaves.

bonda-soup

 

-Now Soup is ready.-To serve, you should take one serving bowl; Keep couple of Bonda’s and pour one or two ladle full of Soup, garnish with coriander leaves, and serve.