Green Mung Khichidi

Khichdi with Till-Imli-Pudina(Sesame Tamarind Mint) Chutney and Onion Omelet is a classic weekend brunch combo among Hyderabadi families.Kheema and pappad are palatable sides,my sister dearest makes the best tasting kheema and of course Ammi(mom) makes the best Khichdi.With winter like low temperatures my Idli and Dosa batter are not actively fermenting,khichdi turned out to be the quick substitute for brunch.
The lentils in the khichdi are usually Toor(split pegion peas)\Masoor(Split Orange Lentils)\yellow split Mung.

Did you know lentils\legumes is the best food for a healthy heart and its soluble fiber helps in stabilizing blood sugar levels.Read everything you need to know about the lentils nutrition here.
For more heart healthy lentil\legumes recipes,don't miss the My Legume Love Affair event started by Well Seasoned Cook,hosting the fourth helping is Sra of When my Soup came alive.

Recipe Green Mung Khichdi
Ingredients
1/2 cup Whole Green Moong Lentil
2 cups Rice
1 small onion,Sliced
1/2 teaspoon turmeric
1/2 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
1/4 cup mint leaves
Whole spices like 2-3 cloves,1 cinnamon stick

Method
Soak the lentils in water for about an hour.Wash rice and soak in 2 cups of water, for about 10 minutes.
Heat the oil in a medium sauce pan . Add chopped onions ,whole spices,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. Roast for a minute with turmeric. Drain the water from rice and lentils . Add soaked rice in to the skillet and roast until rice turns pearly. Now add the lentils with 2 cups of water and mint leaves. Cover and cook until rice is puffed and cooked through.Serve with Till(Sesame) Mint Chutney and Onion Omelet




Which is you favorite weekend brunch combo?

Shallowfried Indian Doughnuts(VADA) with Nutty Chutney

A south indian breakfast vada are made from white Ural lentil are good source of calcium and protein.I prepare them mostly on weekend brunch because making vada requires soaking, grinding and shaping not possible to make on weekday rush in the morning. i'm adding some vegetables to add fiber and color to my vadas.

What you'll need is
2 cups Urad lentil soaked overnight(about 4-6 hrs)
2 spring onions chopped
2 green chillies chopped
3-4 baby carrots chopped
1/2 teaspoon cumin seeds
1/4 cup chopped onion
1 teaspoon salt
1/2 cup Vegetable oil

To make the Vada
Soak and Blend the Lentils
Soak the lentils overnight in cold water. Next morning drain all the water

The secret to soft vadas is to grind them in least amount of water in a food processor. Start with grinding the lentil in processor without any water. As the lentil minces completely add very little water(3-4 tablespoon) and process until smooth.
Mix all the chopped vegetables ,salt and cumin seeds. fold it until well combined.
Meanwhile shape the vadas. Spread a cling wrap or large ziploc bag on your work surface or cutting board. spread some oil on you palms and fingers then wet them with cold water. take some mixture and make a ball and press with palm and make a hole in the center. lay them on the wrap.

Shallow fry
Heat oil in a deep pan on medium high flame.
Fry the vada 3 at a time. Flip once when light brown on both sides get them out on a paper towel to strain any excess oil.

Serve warm with Nutty Chutney.


To make the Nutty Chutney
Blend 11/2 cups of roasted nuts such as peanuts, cashews ,almonds and\or roasted chickpea lentil with 2 green chillies or red chillies until smoothly ground. Season with salt and 2 tablespoon of lime(or 1/2 teaspoon tamarind paste).Temper(just as in this recipe) and serve


This calcium rich recipe is my entry for Sangeeta's Eat Healthy:Calcium rich Contest

Green Pancakes(Dosa)

Green Pancakes(Dosa)
Greens make your life better . Green pancakes are made using Whole Green Moong Lentil. This lentil is packed with nutrients like calcium , iron and above all much needed fiber.

Ingredients you'll need is
2 cups Whole Green Moong Lentil
1 inch ginger root peel and chopped
2 green chillies(exclude if you want a milder flavor)
1 big Onion chopped
1 teaspoon sea salt
Extra Virgin Olive Oil(EVOO)

To Make the Green Pancakes
Soak the lentils in water over night.
Next morning blend all the ingredients in a processor. Use a cup of water to make it consistency just right to pour and spread.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. Leave it alone for 2-3 minutes. Flip and let cook for another 2-3 minutes. It takes longer to cook a green dosa than a plain dosa.

Now flip again add some chopped onion ,fold the dosa and serve with ginger chutney.


To make Ginger chutney
2 medium plum tomatoes halved
1/2 inch ginger root peeled and chopped
1/4 teaspoon chilly powder
1/2 teaspoon sea salt
1 table spoon EVOO

Heat EVOO and saute all ingredients for 8-10 minutes until tomatoes are tender. Blend and serve with any Indian pancakes(Dosa) or Rice cakes(Idlis)

Health Nut Substitute
Yellow moong Split lentils can also be used ,which have lesser fiber.

This is my entry for Sangeeth's Eat Healthy :Calcium rich Event

Veggie Rice Cakes With Nutty Chutney

Idli is a common breakfast in South India.As a child I always enjoyed idli's in an udupi restaurants. You have to buy a good idli steamer to prepare fluffy idlis,available in most Desi(Indian\Paki) stores.

Ingredients you'll need are
2 cups Idli Rava
1 cup Ural Lentil
1/2 cup finely chopped carrots
1/2 cup finely chopped broccoli
Some Olive oil to spread on the idli plates.

To make the Fluffy cakes
Soak the ingredients
Preparation requires soaking split Urad lentil for 4 hours and Idli Rava for about 2 hours. Grinding the lentils in to smooth paste. Drain all the water from soaked idli rava and squeeze out any excess water. Mix in the lentil paste in large bowl with lid.
Ferment the mixture over night
Allow to ferment overnight in a warm dark corner of the kitchen . Usually an oven. Preheat your oven at warm and turn it off. Now place the mixture in the oven to ferment.
Next Morning Idli ready in 10 minutes

Grease the idli steamer with clarified butter(Ghee) or olive oil. Sprinkle some finely chopped vegetables on each cup of the idli stand.

Spoon the idli mixture on top of the vegetables.

Cover and steam for about 9-10 minutes.

Wait couple of minutes before uncovering.

Serve with Sambhar and Nutty Chutney. Feel like you are in a South Indian Breakfast Haven.

Health Nut alert
If your batter did not ferment(rise) then don't attempt to make idli's with unfermented batter. You may end with hard cakes clearly not edible. Make sure you ferment overnight in a warm corner of the kitchen .