Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something which I have loved my whole life. They’re fine and they look fantastic.
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 have to first 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:
- Prepare 1 1/2 cups Freshly Grated Coconut
- Get 1/2 Cup Onion (Thinly Sliced)
- Get 12-15 Green Chillies (sliced and slit- both)
- Prepare 1/4 Cup Posto (khus-khus)
- Get To Taste Salt
- Take 2 1/2 tbsp Mustard Oil
- Prepare 1/4 Cup Sugar
- Make ready 1/4 Cup Peanuts
- Prepare 2 tbsp Cashews (Broken)
- Take 7-8 Kadi patta(curry leaves)
- Make ready 1 tsp urad dal
- Get 1 tsp moong dal
- Get 1 tsp tuar dal
- Get 1 tsp Masoor Dal
- Take 1/4 Cup Coconut Oil
- Make ready 2-3 tbsps Coconut Cubes/Chunks
- Make ready 1 tsp Turmeric Powder
- Prepare 1/2 tsp Cumin Powder
- Make ready 1 tsp Whole Cumin Seeds
- Get 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)
- Take 2 tbsp Rice Flour
- Make ready 3 Cup Prepared plain Rice
- Prepare 1 Bay Leaf
- Get 1 tbsp Desi Ghee
- Take 2 Green Cardamoms
- Get 1/4 Cup Chopped tomatoes
- Take 1/4 Cup Green Peas
- Make ready 1 tsp Mustard Seeds
- Take 1/4 tsp Asafoetida (Hing)
- Prepare 1 tsp Homemade Dry Bhuna Masala
- Get 1 tsp Finely Chopped/Grated Ginger
- Take 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).
Instructions 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. Thank you very much for your time. I’m sure that you will 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
