Recipe of Ultimate Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Simple Way to Make Ultimate Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata estimated approx 2 hrs (All the 4).
To get started with this recipe, we have to first prepare a few ingredients. 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 can achieve that.
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
Ingredients and spices that need to be Prepare to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- 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
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Homemade Dry Bhuna Masala
- 1 tsp Finely Chopped/Grated Ginger
- 1/2 tsp Kalounji (Nigella Seeds)
Steps 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
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