Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. One of my favorites. For mine, I will make it a bit tasty. This will be really 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 meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something which I’ve loved my whole life.
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 get started with this particular recipe, we must prepare a few components. You can have coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata using 35 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- Get 1 1/2 cups Freshly Grated Coconut
- Take 1/2 Cup Onion (Thinly Sliced)
- Take 12-15 Green Chillies (sliced and slit- both)
- Get 1/4 Cup Posto (khus-khus)
- Get To Taste Salt
- Make ready 2 1/2 tbsp Mustard Oil
- Take 1/4 Cup Sugar
- Get 1/4 Cup Peanuts
- Make ready 2 tbsp Cashews (Broken)
- Get 7-8 Kadi patta(curry leaves)
- Make ready 1 tsp urad dal
- Make ready 1 tsp moong dal
- Make ready 1 tsp tuar dal
- Get 1 tsp Masoor Dal
- Prepare 1/4 Cup Coconut Oil
- Prepare 2-3 tbsps Coconut Cubes/Chunks
- Get 1 tsp Turmeric Powder
- Take 1/2 tsp Cumin Powder
- Make ready 1 tsp Whole Cumin Seeds
- Take 1-2 Dry Red Chilli (whole)
- Prepare 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
- Make ready 500 gm water (to boil the dal)
- Prepare 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras)
- Prepare 2 tbsp Rice Flour
- Make ready 3 Cup Prepared plain Rice
- Get 1 Bay Leaf
- Take 1 tbsp Desi Ghee
- Get 2 Green Cardamoms
- Make ready 1/4 Cup Chopped tomatoes
- Prepare 1/4 Cup Green Peas
- Make ready 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)
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. The top countries of suppliers are Austria, China, and Vietnam, from which the. Heat ghee in a pan, fry cashews, add little coconut fry until fragrant.
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
When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside. This fluffy, fragrant savory coconut rice recipe is made with Thai jasmine rice, virgin coconut oil, and full fat coconut milk. Pair with Asian main courses Unlike some coconut rice recipes, this coconut rice is not sticky. Sticky coconut rice generally contains at least a little bit of sugar and must be made. Recipe Features. quick and easy - minutes of prep, minimal ingredients Serve right away topped with fresh cilantro, on its own or over rice.
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