Mung Bean Sprouts Chutney

This is healthy chutney good for the stomach as well as taste buds. 

Ingredients:

• 2 cups Mung Bean Sprouts
• 1 tsp Coriander Seeds
• 1 tbsp Black Gram (Minapappu, Urad Dal)
• ½ tsp Fenugreek Seeds (Menthulu, Methi)
• 1 tbsp red Chili powder
• ¼ tsp Cumin Seeds
• 1 tsp Lemon Juice
• A pinch of Turmeric powder
• Few Curry Leaves
• 1 tsp Oil

Preparation:

Heat oil in a pan and add cumin seeds + urad dal and sauté until dal changes color. Then add coriander seeds + fenugreek seeds and sauté well. Transfer the contents to a plate to cool.

In the same pan add mung bean sprouts + curry leaves + turmeric powder and sauté well for some time until the sprouts appear to be cooked.

Allow the contents to cool for a while. Then add the urad dal mixture to the blender first and run until it becomes powdery. 

To this, add mung bean sprout mixture + salt + red chili powder + lemon juice and blend until smooth. Add water only if needed, but very little. 

Transfer the chutney to a serving bowl and serve with rice or chapathis. Yum!!

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Flax Flavored Tomato Pappu (Daal)

A little healthy flavor added to the regular tomato pappu that made it taste more yummy and healthy.

Ingredients:

• 1 cup split Pigeon Peas (Kandi Pappu, Toor Dal)
• 1 tsp ground Flax powder
• 1 tsp Coriander-Cumin Powder (Dhania-Jeera powder)
• 1 tsp grated Coconut (fresh or dry)
• 1 med. Tomato, chopped
• 1 tsp Oil
• Few Curry Leaves
• Few Cilantro Leaves
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• Few broken Red Chilies
• ½ tsp Red Chili powder
• Salt

Preparation:

Wash toor dal well and place in a bowl. To this add flax powder + coriander-cumin powder + coconut + chili powder + tomato + cilantro and mix well.

Pour some water and pressure-cook the above mixture for 3 whistles. When it’s done, take the pappu out of the cooker after all the pressure is gone.

Add salt to pappu and mix well with a spoon. Keep aside.

In a small pan, heat oil and add mustard seeds. When they pop, add cumin seeds + curry leaves + red chilies and sauté well.

Add this to the cooked pappu and mix well. Enjoy this yummy pappu with rice or chapathis.

I am sending this delicious pappu to "Cooking with Seeds - Flax Seeds" hosted by Priya (Yallapantula) Mitharwal. This event is originally started by Priya. 

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Barley Upma

This is a healthy way to eat Upma and a tasty way too. But it tasted a little grainy to chew just like Quinoa.  Still if you feel like you are eating healthy food, it would taste so delicious, right? I don’t mean it doesn’t taste good, but only thing I want to make specific is that it takes a little time to chew (good for gums, isn't it?:)).

Ingredients:

• 1 cup Pearl Barley (Quick cooking Barley)
• A small Onion, finely chopped
• 1 tomato, chopped
• 1 or 2 Green Chilies, finely chopped
• A small piece of Ginger, peeled and chopped fine
• Few Curry Leaves
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Black Gram (Minapappu, Urad Dal)
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• 1 or 2 dry Red Chili
• 1 tsp Oil
• 4 cups Water
• Salt

Preparation:

Wash barley with plenty of water and keep aside.

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + black gram + Bengal gram + curry leaves + red chili and sauté well until the dals change color.

Now add onion + tomatoes + green chilies + ginger and mix well. Pour water, add salt and bring it to a boil. 

Check if onions are cooked and add barley and mix well. Cover and allow the barley to cook for some time.

Add more water if needed to allow barley to cook well. 

After all the water gets absorbed and barley gets cooked, turn off the flame and leave upma on stove for a while. Then transfer to a serving plate and enjoy steaming hot healthy upma.

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Simple Carrot – Beans Stir Fry

This is a simple wholesome curry that can be made quickly. This is perfect for those lazy days when you don’t want to cook elaborate meals. 

Ingredients:

• 1 cup chopped Carrot
• 1 cup chopped green Beans
• ¼ cup chopped Onions
• ¼ cup grated Coconut (fresh or dry) (I used dry)
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tsp Red Chili Powder (Adjust according to taste)
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• 1 tsp Oil
• 1 or 2 dry Red Chilies

Preparation:

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + black gram + Bengal gram + curry leaves + red chili and sauté well until the dals change color.

Now add onions + carrots + beans + turmeric + chili powder and mix well. Pour some water (approx. 1 cup), add salt and mix well. Cover and allow the mixture to cook well and all the water gets absorbed. 

Allow the curry to become dry by keeping the pan on low flame with no cover. Keep stirring now and then.

When the curry becomes dry and cooked, add grated coconut and mix well. Allow the coconut to blend well with the curry. 

Finally turn off the flame and transfer the curry to a serving bowl. Enjoy the simple but yummy curry with chapathis or rice.

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