Recipe: Yummy Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata

Delicious, fresh and tasty.

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

Leading Exporter of Moong Dal, Coconut, Rice, Dal, Honey and Red Chilli from Chennai. 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). You can cook 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 it.

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

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

Coconut rice is made all over the word and is prepared in many different ways. I've enjoyed this dish in Hawaii and Mexico served with tropical fruit and fish. 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.

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.

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). This is also assuming you've got the rice in the pot leveled. Heat ghee in a pan, fry cashews, add little coconut fry until fragrant. Parippu curry - a delicious moong dal curry made with coconut and spices. parippu curry is a comforting meal when served with rice.