Recipe of Favorite Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata Recipe. 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.

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 achieve that.

Ingredients of Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata

1. You need 1 1/2 cups of Freshly Grated Coconut.
2. Make ready 1/2 Cup of Onion (Thinly Sliced).
3. You need 12-15 of Green Chillies (sliced and slit- both).
4. Take 1/4 Cup of Posto (khus-khus).
5. It’s To Taste of Salt.
6. You need 2 1/2 tbsp of Mustard Oil.
7. Make ready 1/4 Cup of Sugar.
8. It’s 1/4 Cup of Peanuts.
9. You need 2 tbsp of Cashews (Broken).
10. Make ready 7-8 of Kadi patta(curry leaves).
11. You need 1 tsp of urad dal.
12. Make ready 1 tsp of moong dal.
13. You need 1 tsp of tuar dal.
14. It’s 1 tsp of Masoor Dal.
15. Prepare 1/4 Cup of Coconut Oil.
16. Make ready 2-3 tbsps of Coconut Cubes/Chunks.
17. It’s 1 tsp of Turmeric Powder.
18. You need 1/2 tsp of Cumin Powder.
19. You need 1 tsp of Whole Cumin Seeds.
20. Prepare 1-2 of Dry Red Chilli (whole).
21. It’s 1 Cup of Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder).
22. Take 500 gm of water (to boil the dal).
23. Make ready 250 gm of Cooking Oil (Shallow Fry the Coconut Pakoras).
24. You need 2 tbsp of Rice Flour.
25. Prepare 3 Cup of Prepared plain Rice.
26. Take 1 of Bay Leaf.
27. Prepare 1 tbsp of Desi Ghee.
28. Prepare 2 of Green Cardamoms.
29. You need 1/4 Cup of Chopped tomatoes.
30. Make ready 1/4 Cup of Green Peas.
31. It’s 1 tsp of Mustard Seeds.
32. Take 1/4 tsp of Asafoetida (Hing).
33. Make ready 1 tsp of Homemade Dry Bhuna Masala.
34. Prepare 1 tsp of Finely Chopped/Grated Ginger.
35. It’s 1/2 tsp of Kalounji (Nigella Seeds).

This is also assuming you've got the rice in the pot leveled.When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside.Coconut rice is a simple, flavorful dish that goes great with curries, stir-fries, chicken, or beef.In fact, pretty much any protein or vegetable can be paired with this coconut-flavored rice.

Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata step by step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.
8. 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.
9. 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.

I have already posted the Kerala style of preparing Paruppu payasam with coconut.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).

If you want to know how to make it, just follow these steps.Rinse and drain rice in cold water.Place in a saucepan with water, coconut milk, and salt.Place the pot over high heat and, bring the liquid to a boil.Coconut Rice - A savory side dish made with rice, cooked in aromatic coconut milk.