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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

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We hope you got benefit from reading it, now let’s go back to coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata recipe. 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 cook it.

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