Easiest Way to Make Award-winning Moong Dal-Coconut Upma
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Homemade Moong Dal-Coconut Upma. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Moong Dal-Coconut Upma, 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 Moong Dal-Coconut Upma 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 Moong Dal-Coconut Upma is 2 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 Moong Dal-Coconut Upma estimated approx 45 mins. Prep Time: 2.5 hrs..
To begin with this particular recipe, we have to prepare a few components. You can have Moong Dal-Coconut Upma using 22 ingredients and 8 steps. Here is how you can achieve it.
One of the most popular, easiest & decadent versions of the UPMAs Most popular in Western as well as in the down Southern parts too #thc #thcweek1 #moong dal #coconut #thcweek2 #upma #cooksnapchallenge
Ingredients and spices that need to be Make ready to make Moong Dal-Coconut Upma:
- 1/2 Cup Yellow Moong Dal
- To Taste Salt
- 1/2 tsp Sugar/Jaggery
- 1/2 Cup Boiled Potatoes: Chopped into Medium-Small Pieces
- 1/2 Cup Groundnuts: Gently Toasted
- 1/4 Cup Broken Cashews: Optional (I’ve not used it)
- 1/2 Cup Fresh Tomatoes: Finely Chopped
- 1/2-1 tbsp Fresh Lemon Juice
- 1/2 tsp Roasted Cumins Powder or Alternatively, what I’ve tweaked herein is, I’ve used the Roasted PanchPhoron Powder
- 1/2 tsp Tempering Spices: Cumin Seeds
- 1/2 tsp Mustard Seeds
- 10-12 Fresh Curry Leaves
- 1/4-1/2 tsp Hing/Asafoetida
- 1 tbsp (2 G) Paste: Ginger-Garlic Paste
- 1 Onion: Medium- Finely Chopped
- 2-3 Fresh Green Chillies: Finely Chopped or Slit into just 2 Halves (Take your own call)
- 1/2 Cup Fresh or Desiccated Coconut: Optional
- 1/4 Cup Fresh Pomegranate Aerials: Optional (Garnish)
- 2-3 tbsps As Required Cooking Oil: Any Neutral/Veg. Oil
- 2+2 tbsps Butter & Ghee combo can also be used, Alternatively: That’s what I’ve used
- 1/4-1/2 Cup Fresh Coriander Leaves: Finely Chopped- Garnish
- 1 Handful: Fresh/Desiccated Coconut- Optional (Garnish)
Steps to make to make Moong Dal-Coconut Upma
- Firstly, wash well & soak the Moong Dal in the clear water for at least 2-3 hrs time before using it in the dish to puff up sufficiently well- Cut up the Beans into smaller pieces for it to be cooked faster than usual since, it needs to be cooked along with the dal & rest other veggies in the latter stage without losing its greenish colour much
- Then, cut up all the ingredients aforesaid, gently toast the nuts mentioned above- Get rest all other ingredients ready & handy for the following cooking process, fast- Next, heat up a frying pan: Add in the required amount of cooking oil or the butter-ghee combo together- Throw in the Tempering Spices & Hing in it- Allow them to crackle and turn fragrant
- In goes the finely chopped onions, chillies- Sauté until translucent, then add in the chopped tomatoes & the 2G Paste, continue sautéing until the raw smell goes off- Add in some salt and sugar too, also if required some splashes of hot water while sautéing to prevent it catching the bottom of the pan by any means
- This dish needs to be cooked entirely without any cover/lid used in it to retain the most of the green colours to the Beans used in it (that’s the trick) alongside, not to overcook the same at any point- It not only loses its greenish colour but the nutrients in it as well- Hence, the dal & beans to be cooked separately in succession
- Having said that: In the other oven- We need to place another pot/pan with sufficient water (About 1.5-2 Cups) to boil the Dal first initially a bit & then adding into it green beans to cook along with it further- This way, it’d consume less time & also we can ensure to retain the green colour of the beans & not to overcook none of the Dal or Beans much to get a mushy consistency- It need be well cooked without being mushy at all & one can feel it inside the mouth while having it
- Now, once the rest of the veggies are well sautéed, add in the toasted nuts into it- Mix well together until nicely combined- Also, the dal & beans are cooked nicely about 75-80% since the rest of its cooking need to happen along with the veggies sautéed such long- Give it all a really good mix & lowering the flame to medium-low let it cook nicely till done
- Checkout the seasonings at this point and adjust if required- Add in the freshly grated coconut, pomegranates aerials, finely chopped coriander leaves- Give it all a final good mix, turn off the flame now & we’re good to go with it… Transfer it to a separate serving bowl/plate/dish and garnish it further, your very own way- It’s ready to be served now, absolutely piping hot
- ENJOY this very decadent dish- either as in your Breakfast time or even during your anytime binges or evening snacks too- The best part of this one’s that- You can pretty much have it as the most delectable condiment with the hot steamed rice or any types of Indian Breads equally well
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