Step-by-Step Guide to Cook Ultimate Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata

Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata” recipe we have found so far. This will be really delicious.

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

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

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).This is also assuming you've got the rice in the pot leveled, and the tip of your index.Bring the coconut rice to a boil, then cover and reduce heat to low.The coconut cream and honey will caramelize, leaving parts of the rice brown.

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.

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.In saucepan, combine rice, coconut milk, water, sugar & salt.

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.Simple, flavorful Coconut Curried Golden Lentils seasoned with fresh spices, garlic, and ginger in a vibrant coconut sauce.While you give your lentils a quick boil, prepare a coconut curry sauce with spices, ginger, garlic, and a healthy dose of coconut milk (check out my DIY Coconut Milk recipe).