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

Name: Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata
Total time: 7200 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 1 1/2 cups Freshly Grated Coconut; 1/2 Cup Onion (Thinly Sliced); 12-15 Green Chillies (sliced and slit- both); 1/4 Cup Posto (khus-khus); To Taste Salt; 2 1/2 tbsp Mustard Oil; 1/4 Cup Sugar; 1/4 Cup Peanuts; 2 tbsp Cashews (Broken); 7-8 Kadi patta(curry leaves); 1 tsp urad dal; 1 tsp moong dal; 1 tsp tuar dal; 1 tsp Masoor Dal; 1/4 Cup Coconut Oil; 2-3 tbsps Coconut Cubes/Chunks; 1 tsp Turmeric Powder; 1/2 tsp Cumin Powder; 1 tsp Whole Cumin Seeds; 1-2 Dry Red Chilli (whole); 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder); 500 gm water (to boil the dal); 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras); 2 tbsp Rice Flour; 3 Cup Prepared plain Rice; 1 Bay Leaf; 1 tbsp Desi Ghee; 2 Green Cardamoms; 1/4 Cup Chopped tomatoes; 1/4 Cup Green Peas

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

For tmrw’s WORLD COCONUT DAY: After the office chores & unfortunately, on a week day... for my Dinner-
I did try to keep it as simple as possible & prepared absolutely a few authentic & traditional Bengali delicacies.as well as my favourite South Indian coconut rice

My Coconut Pakoras are also, served in the platters now
So, let’s celebrate our age old cultures & heritage of the Coconut and it's varied delectable delicacies & at the same time try to preserve the Coconut Trees- mostly prevalent in the Eastern & Southern part of our motherland- wherein, other than using the same not only during the festivals & rituals but it’s actually an integral part of their culinary culture & just ‘a must’ item...

#Coco

Anamika Banerjee @LadyLazarrus_9663

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Ingredients

2 hrs (All the 4)

2-3 people

1 1/2 cupsFreshly Grated Coconut
1/2 CupOnion (Thinly Sliced)
12-15Green Chillies (sliced and slit- both)
1/4 CupPosto (khus-khus)
To TasteSalt
2 1/2 tbspMustard Oil
1/4 CupSugar
1/4 CupPeanuts
2 tbspCashews (Broken)
7-8Kadi patta(curry leaves)
1 tspurad dal
1 tspmoong dal
1 tsptuar dal
1 tsp Masoor Dal
1/4 CupCoconut Oil
2-3 tbspsCoconut Cubes/Chunks
1 tspTurmeric Powder
1/2 tspCumin Powder
1 tspWhole Cumin Seeds
1-2Dry Red Chilli (whole)
1 CupYellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
500 gmwater (to boil the dal)
250 gmCooking Oil (Shallow Fry the Coconut Pakoras)
2 tbspRice Flour
3 CupPrepared plain Rice
1Bay Leaf
1 tbspDesi Ghee
2Green Cardamoms
1/4 CupChopped tomatoes
1/4 CupGreen Peas
1 tspMustard Seeds
1/4 tspAsafoetida (Hing)
1 tspHomemade Dry Bhuna Masala
1 tspFinely Chopped/Grated Ginger
1/2 tspKalounji (Nigella Seeds)

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Steps

2 hrs (All the 4)

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

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on September 01, 2020 17:58

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻