21 Best Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata tasty & healthy!

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Learn Easy and tasty recipes within two minutes. A cookbook bursting with inspiration from cuisines from all over the world for ways to bring the humble chickpea, a nutrient-packed superfood, into your everyday cooking. In saucepan, combine rice, coconut milk, water, sugar & salt.

Prepare Freshly Grated Coconut.
You need to prepare Onion (Thinly Sliced).
Provide Green Chillies (sliced and slit- both).
Use Posto (khus-khus).
You need Salt.
Provide Mustard Oil.
Prepare Sugar.
You need to prepare Peanuts.
Prepare Cashews (Broken).
You need to prepare Kadi patta(curry leaves).
You need to prepare urad dal.
Prepare moong dal.
Use tuar dal.
You need to prepare Masoor Dal.
Provide Coconut Oil.
Use Coconut Cubes/Chunks.
Prepare Turmeric Powder.
Provide Cumin Powder.
Provide Whole Cumin Seeds.
You need to prepare Dry Red Chilli (whole).
You need to prepare Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder).
You need water (to boil the dal).
You need Cooking Oil (Shallow Fry the Coconut Pakoras).
You need to prepare Rice Flour.
You need to prepare Prepared plain Rice.
You need to prepare Bay Leaf.
You need Desi Ghee.
Provide Green Cardamoms.
Prepare Chopped tomatoes.
You need to prepare Green Peas.
You need Mustard Seeds.
Use Asafoetida (Hing).
You need Homemade Dry Bhuna Masala.
You need to prepare Finely Chopped/Grated Ginger.
Prepare Kalounji (Nigella Seeds).

Short Tips:

If you are cooking from a recipe, the best tip we can provide you with is to read through the whole thing all the way through before you start to cook. Not only will this assist you gain a far better understanding of what the final dish should look and taste like, you’ll even be able to ascertain that cooking utensil you would like, as well as catch important instructions.

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.

We served coconut rice along with Thai Coconut Soup, Teriyaki Chicken and as a dessert with fresh mango. This recipe is one of my families. 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). For the coconut dal, heat the oil in a large non-stick saucepan over a low heat.

Take these Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata recipe ideas as well as use them and maybe even experiment while you are at it. The kitchen is a great location to try new things with the appropriate help.

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