Rama navami/Chitra special

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Moong Dal Kheer

It’s been a long time, since I made “hesaru beLe payasa/moong dal cha kheer”. In my childhood, my mother always used to make this kheer/payasa during summer. Moong dal or bengal gram is good for health when compared to tuar dal. It contains protein and also cools the system. My mother used to make this in the afternoon, when it’s supposed to be coffee time. She also used to make some yummy snacks like maddur vade, onion pakoras, or bhajji’s to eat with this kheer. I miss those days…
So today I thought why not make moong dal kheer. My children some how don’t like any kheer…they drink it as though it’s a bad thing. So I thought that I should prepare what I like. Being a special day today, I had to make something sweet (authentically kheer), so I prepared this moong dal kheer.
It’s very simple to prepare.

Ingredients:

  • 1/2 cup of moong dal (bengal gram dal, lentil/hesaru beLe)
  • 1 cup (based on what you prefer) of jaggery (if you want you can use sugar instead, but I prefer jaggery, which is rich in iron and calcium and my mom used mainly jaggery.)
  • 1 tea spoon of cardamom powder
  • 1/4cup of freshly grated coconut (if you want you can use pre-grated, frozen coconut but I prefer everything to be fresh).
  • 1 tea spoon of ghee /clarified butter
  • 1 cup of milk (or more according to required consistency.)

Method:

  • Roast the dal/lentil adding 1 tsp ghee. It is not necessary to roast till brown. Now if you want you can pressure cook it or boil using thick sauce pan, adding 1/2 cup of milk and water (it  isn’t necessary to add water, you can add 1 full cup of milk instead.)
  • Once the dal/lentil is cooked soft, keep aside.
  • If you are using freshly grated coconut, then grind it with cardamom to make a paste.
  • My mom used  to roast 1tsp of poppy seeds and then grind them with coconut, but I haven’t used poppy seeds – you can use poppy seeds if you would like.
  • In a thick saucepan, melt the jaggery using little water. Once it is melted, filter it to get rid of any sand. Now, add grounded coconut paste to the jaggery melted and boil it.
  • Add cooked lentil/dal to this and let it boil for 5-10 min. Add milk to it and heat till the milk boils. Turn off the heat and enjoy your Payasa/kheer.
moong Dal Kosambari/Kosambhir

Hesaru beLe Kosambari/Moong dal che koshambhir

It’s a traditional salad. It’s all time favourite of mine. This kosambari is prepared in Karnataka on all the occasions, especially when a festival is related to Goddesses. Kosambari is prepared to offer to the goddesses. It does not require any cooking, only cutting/chopping and mixing.
In my childhood, during Ramanavami (the day when Lord Rama was born) me and my sisters never used to eat at home. Everyone used to invite all the girls and married women and offer “Panaka/sharbath” (fresh juice) and kosambari. So we never used to say no to it and we kept drinking and eating what was offered to us and of course, these used to be served in every corner of the street. They used to have a “Rama mandaLi” in each area. They used to distribute panaka and kosambari to everyone. So we used to eat there as well………. At the end of the day, before going to bed, I used to complain about my tummy ache 😉 we had a loads of fun during our childhood. I really miss those days.
Every Mandali used to make different kind of panaka.. some used Musk melon, some wood apple (belada hannu in kannada, Kaveet in Marathi) yummy, yummy.
After marriage we lived in an apartment, we have a big community there. 170 houses approximately. All my friends/neighbours used to love my kosambari. Children used to say “Aunty please keep some extra for me”
I thought, It’s really a good thing to share this today on this special occasion.

You will need:

  • Cucumber 1 or 1/2 cut thin and long or you can grate it. I prefer cutting, because if you grate the cucumber it’ll start watering. 
  • carrot grated 1/4 cup 
  •  raw mango grated 1/2 cup
  • freshly ground coconut (the more the merrier; according to your taste)
  • salt (according to your taste)
  • lemon juice 1 tea spoon
  • sugar 1 tea spoon
  • for tampering, mustard seeds, black gram dal (udrad dal) chopped green chillies and asafoetida.  
  • Oh! I forgot about moong dal 1/2 cup.. 

Method:

  • Soak the lentil/dal till it becomes soft. Drain the water and add all the above ingredients.
  • Heat the 1 tea spoon of oil and add mustard seeds, black gram dal/urad dal, chopped green chillies and hing/asafoetida. When the mustard starts sputtering and the urad dal becomes golden brown, add this to the salad. Mix well and enjoy. 
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