Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. One of my favorites. This time, I’m gonna make it a little bit unique. 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 popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. 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 nice and they look wonderful.
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. Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world.
To begin with this recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- Take 1 1/2 cups Freshly Grated Coconut
- Take 1/2 Cup Onion (Thinly Sliced)
- Prepare 12-15 Green Chillies (sliced and slit- both)
- Get 1/4 Cup Posto (khus-khus)
- Make ready To Taste Salt
- Make ready 2 1/2 tbsp Mustard Oil
- Get 1/4 Cup Sugar
- Get 1/4 Cup Peanuts
- Make ready 2 tbsp Cashews (Broken)
- Get 7-8 Kadi patta(curry leaves)
- Prepare 1 tsp urad dal
- Get 1 tsp moong dal
- Make ready 1 tsp tuar dal
- Prepare 1 tsp Masoor Dal
- Make ready 1/4 Cup Coconut Oil
- Get 2-3 tbsps Coconut Cubes/Chunks
- Make ready 1 tsp Turmeric Powder
- Take 1/2 tsp Cumin Powder
- Make ready 1 tsp Whole Cumin Seeds
- Get 1-2 Dry Red Chilli (whole)
- Make ready 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
- Prepare 500 gm water (to boil the dal)
- Make ready 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras)
- Prepare 2 tbsp Rice Flour
- Take 3 Cup Prepared plain Rice
- Take 1 Bay Leaf
- Make ready 1 tbsp Desi Ghee
- Prepare 2 Green Cardamoms
- Take 1/4 Cup Chopped tomatoes
- Get 1/4 Cup Green Peas
- Get 1 tsp Mustard Seeds
- Get 1/4 tsp Asafoetida (Hing)
- Get 1 tsp Homemade Dry Bhuna Masala
- Prepare 1 tsp Finely Chopped/Grated Ginger
- Prepare 1/2 tsp Kalounji (Nigella Seeds)
In fact, pretty much any protein or vegetable can be paired with this coconut-flavored rice. If you want to know how to make it, just follow these steps. 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).
Steps 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
This is also assuming you've got the rice in the pot leveled. Coconut rice is a rice dish that is used in cuisines such as Caribbean, Tropical (Hawaiian!) as well as South East Asian foods such as Thai and Malaysian foods. But don't let "rules" restrict you. Use it as you wish - and I promise you, it's so delish, you can even eat it plain, straight out of the pot! You can serve coconut rice as it is or pair with gravy or curry like veg kuzhambu, veg stew or even plain homemade fresh curd.
So that is going to wrap it up with this exceptional food coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
