MOONG DHAL SUNDAL

      Moong Dhal/Pasi Paruppu Sundal is a simple recipe prepared with Dhal and simple seasonings.  These tiny looking crunchy dhals with a mild nutty aroma serve best along with a Rasam.  Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be superfoods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses.  As it is one of the easily digestible dhals, it is free from gas too.  But it lacks fibre compared to Green Moong Dhal. Moong Dhal with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal. Moong Dhal/Pasi Paruppu Sundal is an extremely easy recipe but the trick to get perfectly cooked Moong dhals plays a major role in the looks and texture of the dish.

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Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

To read about Moong Dhal and its Benefits, Click here...


HOW TO COOK MOONG DHAL SUNDAL

INGREDIENTS : 

For Moong Dhal :

Moong Dhal - 1/2 Cup
Turmeric - a Pinch
Salt - To Taste
Ghee - 1/2 Tspn
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.(Optional)

Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Moong Dhal in Pressure Cooker :

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with Turmeric Powder, Ghee and Salt.
• Pressure cook the dhal for a whistle on a high flame.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the dhal.

To Cook Moong Dhal in a Sauce Pan : 

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add about 2 Cups of Water and allow it to boil.
• Add the dhal along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.
• Can use this water used to cook the dhal to prepare Rasam.

For Moong Dhal Sundal :

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions and Green Chilies until onions turn translucent.
• Add cooked Moong Dhal and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Moong Dhal Sundal on a low flame for about a minute.
• Serve Moong Dhal Sundal along with Rice and any Curry/Rasam of your choice. Goes well with Chapathis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Moong Dhal should not be overcooked for this Sundal.
• Can avoid adding Onions while cooking Moong Dhal Sundal for Naivedyam/Prasadham.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

MOONG DHAL

     Yellow Moong Dhal are Mung Beans that have been skinned and split from the whole Green Moong Bean. They are flat and yellow in colour. Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be super foods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses. As it is one of the easily digestible dhal, it is free from gas too. But it lacks fibre compared to Green Moong Dhal. It is a good source of Protein for vegetarians.



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Energy 347 kcal
Protein 23.86g
Total Fat 1.15g
Cholesterol 0mg
Sodium 15mg
Total Carbohydrates 62.62g
Dietary Fiber 16.3g
Sugars 6.6g

YELLOW MOONG DHAL - USAGE, HEALTH BENEFITS & AYURVEDIC QUALITIES

USES OF MOONG DHAL :

• Wash and remove any debris from the Dhal before cooking.
• It can be cooked as such, in a sauce pan or can also be pressure cooked.
• Can also soak Yellow Moong Dhals for about 3-4 hours before cooking.
• Soaked Moong Dhal is used in a South Indian dish called Kosmalli.
• Some recipes call for dry roasting the Dhal until fragrant before cooking them.
• Moong Dhals are dry roasted for recipes like Ven Pongal, Sarkkarai Pongal, Parippu Pradhaman, Moong Dhal Sundal etc.,
• Soak or dry roast/just clean and wash the Dhals, add enough water to cover the dhal and cook as required for the recipe.
• They are also used in Porridge and Kichdis.
• Moong dhal Vadais are a popular snack in South India
• Cooked Moong Dhals do not hold their shape well.
• So they are mostly used in soups and as Purees in Desserts like Moong Dhal Halwa, Pradhamans etc.,
• Moong Dhal Paste is used as stuffing for Parathas.
• Moong Dhal Namkeens are one best snack prepared with Yellow Moong Dhal.
• Moong Dhal is used to make Dhal Fries, Sambars and in various curries.
• Chinese Desserts like Moong Bean Cake (Ivdougao) and a dessert called Goankann are prepared with cooked Moong Beans
• Ang Ku Kueh or Steamed Tortoise Cake uses Moong Bean paste as stuffing.
• Chè hoa cau is a popular Vietnamese mung bean dessert soup.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
  
  

  HOW TO STORE MOONG DHAL : 

• Pre-packed Moong Dhal is easily available in grocery stores.
• Check the expiry date on the package before buying them.
• Also, ensure that there is no evidence of moisture.
• Moong Bean tends to lose its freshness over a long period of time.
• So buy the required amount for your household use.
• Store them in airtight containers, free from moisture in a cool and dry place.
  
  
  

  HEALTH BENEFITS OF MOONG DHAL :

• It is considered to be a super food, as it is a good source of Protein with essential amino acids.
• Moong beans are considered as an alkaline food, as they have high quantities of alkaline minerals - Calcium, Magnesium, Potassium and Sodium.
• They are also rich in Vitamin C and Vitamin B.
• They contain both Carbohydrates and Proteins.
• They also have a very low GI (glycemic index)
• It is one of the easily digestible Dhals/Lentils.
• It is free from gas and does not cause flatulence.
• Dieticians recommend eating Yellow Moong Dhal frequently compared to other dhals.
• It also helps in cooling down the body heat.
• It has the special quality of nourishing the tissues and immune system.
• It has a calming and grounding effect on the mind/body.
• This lentil also helps to decrease high cholesterol.
• The astringent taste of Moong Dhal helps tone your digestive organs.
• It helps in cleansing the gut, by getting rid of toxins and parasites from the intestines.
• Moong Dhal is one dhal which can be eaten while you are sick, and Ayurveda prescribes this in your dietary schedule during treatments.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
   

AYURVEDIC QUALITIES OF MOONG DHAL : 

From an Ayurvedic perspective, moong dhal have the following qualities :

• Rasa: Sweet, Astringent
• Virya: Cooling
• Vipaka: Sweet
• Qualities: Light, Dry
• Actions on the Doshas: Tridoshic, balances Vata, Pitta and Kapha
• Action on the mind: Sattvic
  
  _______________________________________________________________________________
  

  DISCLAIMER:

  Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

  
  

  
  
  

MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes.  It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal.  It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art.  If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.


Cuisine : North Indian
Course : Side Dish
Spice Level  : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
• Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
• Switch off the flame and allow to pressure to release. 

For Tempering :

• Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
• Pour the tempering to the Dhal and mix well.
• Garnish it with Cream and Coriander Leaves.
• Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the pot for a while.
• It will give the Dhal Fry a smoky flavour.

NOTES :

• Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
• The above dhals do not require soaking and both Dhals require the same amount of cooking time.
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Adding Tomatoes and Cream are totally optional.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish. 
• Pour the Tempering to the cooked dhal.
• Can also substitute Green Chillies with Red Chilli Powder.
• Infusing the Smoky Flavour to the dhal is totally optional. 

     Uppu Paruppu, as the name suggests, is a humble yet delicious dish made with two primary ingredients - Dhal (Paruppu) and Salt (Uppu). In South India, there are various variations of Dhal Recipes, ranging from simple mashed lentils served as the first course of a meal (Vazhayilai Virundhu) to being a delightful side dish for daily lunches. Recently, a surprise Uppu Paruppu recipe came my way through my daughter's experience during her stay in Coimbatore. She couldn't stop raving about the simple and flavourful food, particularly the Uppu Paruppu she had at her friend's place. Intrigued, I quickly learned the recipe from my friend's mother-in-law and tried it at home, instantly falling in love with its comforting taste and ease of preparation.

    Uppu Paruppu, a simple and traditional South Indian lentil delight, offers a comforting experience both in its preparation and taste. The use of Moong Dhal gives the dish a wonderful texture and flavour, making it a favourite among lentil lovers. Uppu Paruppu holds a special place in daily cuisine, with each household having its unique way of cooking this humble dish. Whether served as a part of a hearty meal or relished on its own, Uppu Paruppu continues to be an epitome of simplicity and flavour that brings joy to every palate. Try this authentic recipe at home and discover the heart-warming charm of Uppu Paruppu.

For more recipes with BEANS, LENTILS & PULSES, Click here...


Cuisine - Kongu Cuisine (South India)
Course - Side Dish
Spice Level - Nil
Difficulty - Easy
Serves - 2 -3
Author - SM


Preparation Time - 5 Minutes
Cooking Time - 15–20 Minutes


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How to Cook Kongu Style Uppu Paruppu - A simple Moong dhal Delight

Ingredients:

For Kongu Style Uppu Paruppu:

1 cup Split Yellow Moong Dhal (alternatively, Tuvar Dhal can be used)
2 cloves of Garlic
1/4 teaspoon Turmeric powder
1 Teaspoon Ghee
2–3 teaspoons grated Coconut
Salt to taste

Water - 3 Cups

 

To Serve:

Ghee, for drizzling

 

Method:

• Rinse the Moong Dhal thoroughly under running water until the water runs clear.
• In a pot, add the rinsed Moong Dhal, 2 cloves of Garlic, Turmeric powder and Ghee. Pour 3 cups of water to cover the dhal.
• Place the pot over medium heat and bring the water to a boil. Reduce the heat to low and let the dhal simmer until it turns soft and tender.
• Alternatively, Moong Dhal can be cooked in a Pressure Cooker. Pressure-cook Moong Dhal for a whistle on a high flame and for another 2-3 whistle on a low flame.
  
• Once the dhal is cooked, mash it with a spoon or a masher to achieve a creamy consistency.
• Add grated Coconut and salt to the mashed dhal, stirring well to incorporate the flavours.
• Just before switching off the flame, ensure the grated Coconut and salt are well mixed with the dhal.

Serving:

     Serve Uppu Paruppu over hot steaming Rice, and generously drizzle Ghee over it for a delightful touch of richness. The comforting and aromatic Uppu Paruppu is ready to be savoured.

Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf

Moong dal khichdi is a very popular comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf

പൂക്കളവും, പൂവിളിയും...

ഓണക്കോടിയും, ഓണസദ്യയുമായി...

ഒരു പൊന്നോണം കൂടി... 

എല്ലാവർക്കും എന്റെ ഹൃദയം നിറഞ്ഞ ഓണാശംസകൾ !!!

KOSAMBARI

     Kosambari or Koshambari is an authentic South Indian Salad prepared with Grams & Vegetables and then tempered with mild spices.  The Beans/Lentils/Pulses generally used in a Kosambari are Bengal Gram Dhal/Yellow Moong Dhal/Green Gram.  Even sprouted Green Grams can be used to prepare Kosambari. The uniqueness of this dish is the addition of fresh vegetables like Cucumber, Carrot/Beetroot, grated Coconut and mild seasonings. A mild note of tanginess from Lemon makes Kosambari a tasty & flavourful add on.   In some regions, this Salad is called as Kosumalli.  Maybe the word 'Kosambari' is adapted from Marathi, where Salads are called as 'Koshimbir'.
     Kosambari is one dish served during Rama Navami along with Panagam and Neer Mor(Spiced Buttermilk), which falls during Summer.  Kosambari is prepared during special occasions and festivals in South India. This is an absolutely light, refreshing and nutritious Salad which can be eaten as an Evening Snack or served as one dish in a full course lunch meal.
     Kosambari is basically a Salad with a typical South Indian touch. A quick fix and easy to make salad recipe which can be incorporated within no time.  What you need is a bit of soaking time depending upon the Lentil used in the recipe. If you are preparing Kosambari with sprouted Green Gram then you have to pre-plan it earlier.  Sprouting Green Grams might take at least 2-3 days depending on the weather conditions.
      I usually use Yellow Moong Dhal/Sprouted Green Gram while making Kosambari and I love to add Cucumber and Carrots in it.  Some recipes call for adding Beetroots too.  Usually, these vegetables are grated and then added along with Soaked Moong Dhal tempered with mild spices.  But I feel that grating the vegetables tend to ooze out water in this Salad Recipe.  So the best way to retain the crunchy texture of the Salad is by finely chopping the Vegetables and adding it to the Dhals just before serving.

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Cuisine - Karnataka, South India
Recipe Type - Salad
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 5-10 Minutes.
Soaking Time - 1 Hour.
Cooking Time - 5 Minutes.

HOW TO MAKE KOSAMBARI/KOSHAMBARI

KOSAMBARI

INGREDIENTS :

For Kosambari:

Yellow Moong Dhal - 1/2 Cup
Cucumber - 1/4 Cup
Carrot - 1/4 Cup
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Coriander Leaves - few
Lemon Juice - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Tempering:

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Asafoetida - a Pinch
Curry Leaves - a Sprig

METHOD:

• Clean, Wash & Soak Yellow Moong Dhal in ample of water for about 1 Hour.
• Alternatively, you can soak the Dhal in hot water for about 20-30 Minutes.
• Once soaked, drain and discard the water.
• Clean, Peel and finely chop the Carrots and keep it aside.
• Clean and finely chop the Cucumber, Green Chillies, Coriander Leaves and keep it aside.
• Meanwhile, heat Oil in a Pan, splutter Mustard Seeds & Curry Leaves on a very low flame.
• Immediately add Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the tempering over to the soaked Yellow Moong Dhal.
• Top it up with finely chopped Carrots & Cucumber.
• Add freshly grated Coconut along with finely chopped Green Chillies & Coriander Leaves.
• Add a dash of Salt and a Pinch of Sugar to the Kosambari.
• Squeeze and drizzle the Lemon Juice.
• Gently mix all the ingredients.
• Serve Kosambari as a Naivedhyam or as an Evening Snack or just add it on as one dish in a Lunch Menu.

NOTES :

• Soak the Yellow Moong Dhal well before adding it into the Kosambari.
• Use clean(boiled & cooled/filtered) water while soaking the Dhal.
• Once soaked the Dhal should be soft.
• Can substitute Yellow Moong Dhal with Bengal Gram Dhal/Chana or Sprouted Green Gram Dhal.
• Adjust the soaking time accordingly.
• For 'HOW TO COOK BEANS, LENTILS & PULSES', Click here...
• Soaking and sprouting certain Beans/Lentils enables easy digestion and also it can be eaten raw.
• I have added finely chopped Cucumber & Carrots in this recipe.
• Can prepare the same dish with just one Vegetable.  Some even add Beetroots, Pomegranate Seeds etc., in Kosambari.
• I have finely chopped the Vegetables. This helps to yield a crunchy texture to the Salad.
• In my experience, Kosambari prepared with grated vegetables tended to ooze out excess water making the Salad Soggy & Watery.
• Adjust the amount of Lemon Juice to suit your taste preference.
• Adding Sugar is purely optional, but it helps to balance the overall taste of the dish.

PARIPPU PRADHAMAN

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. In recent times we can see Payasam Stalls popping up all over the cities in Kerala during Festive Seasons. The highlight of any Kerala Sadhya(Banquet) would always be Pradhaman and Payasam.  Dessert made with Jaggery - Karuppu (Dark) Payasam and with Sugar - Vella (White) Payasam.
     Parippu Pradhaman is an authentic Payasam prepared with Moong Dhal in a delectable concoction made with Coconut Milk and Jaggery.  All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.      
     Moong Bean is one the most easily digestible Lentils, loaded with a lot of nutrients, a low carb lentil packed with Proteins.  Also, it takes very less time to cook compared to other Lentils. This is one of the most frequented family favourites in our household.  My husband loves this Pradhaman and it's my MIL's special recipe - A classic version of delicious Cheru Payar Pradhaman.


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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam , Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO COOK PARIPPU PRADHAMAN 

 

INGREDIENTS :

 Moong Dhal - 1/2 Cup

Jaggery - 1 Cup
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tablespoons
Coconut Pieces - 3 Teaspoons
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2 Teaspoon

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/2 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook in low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add these to the Parippu Pradhaman and mix well.
• Serve hot or cold.

NOTES :

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
• Moong Dhal can be cooked in a pressure cooker.  Cook in high flame for Three Whistles and then lower the flame and cook for two whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
• I mash half of the Dhal and leave the rest as such.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

     This Millet Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival.  Above all, this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal served in temples have a special note of taste and flavour which is quite divine.

 

   

    You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Samai (Little MIllet), Barnyard Millet(Kuthiraivali), Thinai (Foxtail Millet). I have cooked this Millet Pongal in a Pressure Cooker. Samai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Kodo Millet(Varagu Arisi), Thinai (Foxtail Millet) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make.

For more PONGAL RECIPES, Click here... 

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

 

 

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HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

For Millets Sarkkarai Pongal:

Jaggery - 1 Cup
Cardamom - 4–5 Pods
Dry Ginger Powder - a Pinch (Optional)

Edible Camphor - 1 small Pinch (Optional)

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.