A Taste of Tradition

Tradition to me is a set of customs and practices that are given to me or handed down to me by my elders. It is what I practice in my daily life and it is what I want to pass on to my children. Culinary Traditions, among those are something I cherish. Cooking techniques, cooking styles and eating habits are all influenced by my upbringing, ways of life back home and practices my grandmother, mother and aunts followed in their routine day to day life.
With that in mind, the dishes that I chose as my entries for Indira’s JFI-WBB Greens and Nupur’s A to Z of Indian Vegetables for this week, where the alphabet of the week is M, are all traditional recipes. Recipes that are regulars at my maternal home and recipes that I make often, food that comforts me at times when I feel nostalgic and food that I want my children to experience, so that tomorrow they can look back and cherish the memories of home and mom’s cooking.

First, in my list today is Methi Dal (Menthi Kura Pesara Pappu). I must say that I tweaked this recipe a bit. My mom usually makes Tomato pesara pappu (also called saagu in my house). I usually add Fresh methi to this recipe to give it the extra boost of nutrition. It works out great. Wholesome, comfort food in a jiffy. Tastes great with Chapathis or Puris.

Methi Dal (Menthi Kura Pesara Pappu)

Methi Dal (Menthi Koora Pesara Pappu)

You will need:
1 ½ cups of Moong Dal
½ bunch Fresh Methi Leaves – Washed and Chopped fine
½ tsp Turmeric Powder
Salt to taste
Chopped Cilantro for garnishing

For the Seasoning:
1 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
1 tsp Channa dal
A few curry leaves
A pinch of Hing (Asafoetida)
4 Green chillies – Slit lengthwise
½ Onion – Chopped fine
1 big tomato – Chopped fine
2 cloves Garlic – Peeled and chopped fine (optional)
1 tsp chopped Ginger

Method:
In a heavy bottom pan, place the moong dal and about 4 cups of water. Add the turmeric powder and cook the dal until soft. You will see that the dal splits a bit when it is almost cooked. Add more water if needed. Keep aside.
In a pan, heat the oil. Add the mustard seeds, cumin seeds and the dals. Sauté for a few minutes or until mustard splutters. Then add the curry leaves, green chillies, ginger and garlic. Sauté for 1 minute. Then add the chopped onion and sauté until light brown. Then add the chopped tomato and sauté again for about 3 to 4 minutes. Then add the finely chopped methi leaves. Sauté for about 5 minutes stirring in between. Add this to the cooked dal. Add the salt and bring to a boil. Turn off the stove, garnish with chopped cilantro and serve hot with rotis or chapathis.

My next entry is one of favorite rice dishes. Methi Rice. My mom, aunt and my late grandmother would make this for me frequently. I can eat this rice dish anytime and never tire of it. The subtle slightly bitter taste of fresh methi, the rice powder and the rice lends it an aromatic flavor that is never to be forgotten. On the lines of Vangi Bhaat, I just feel that the methi tastes much better than Eggplants in this rice dish.

Methi Rice

Methi Rice

You will need:
2 cups Rice
1 big bunch Fresh Methi Leaves – Washed and chopped fine
3 tbsp Vangi Bhaat Powder
1 tbsp Lime juice
Salt to taste

For the seasoning:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad Dal
A few curry leaves
1 clove garlic (optional)

Method:
Cook the rice in a rice cooker or a pressure cooker. If you are using Basmati rice, use the ratio 1 cup rice is : 1 ½ cups water. If you’re using Sona Masoori Rice, use the ratio 1 cup Rice: 2 ½ cups water. Once the rice is cooked, spread on a platter and cool.
In a pan, heat the oil. Add the seasoning ingredients. Once the mustard splutters, add the urad dal and sauté for a minute. Then add the remaining seasoning ingredients. Sauté for 1 minute. Then add the chopped methi leaves. Add a pinch of salt. Sauté for about 3 minutes. Then add about ¼ cup water. Cover with a lid and cook until the water evaporates. Stir. Then add the vangi bhaat powder and mix well.
To the cooked rice, add the above methi mixture and mix well. Add more salt if needed. Add 1 tsp of ghee to give it a delicious taste (optional). Mix well. Add the lime juice, mix and serve hot with raita or papad.

My final recipe for today is Moong Gravy (Moong Gojju). This recipe I must say, I learnt from my mother-in-law. A typical Karnataka style recipe, the blend of coconut simmered with cooked whole moong gives it a delicate yet nutty flavor. Delicious when served with rotis or rice.

Whole Moong

You will need:
1 ½ cups Whole Moong
½ tsp Turmeric Powder
Salt to taste
Chopped cilantro for garnishing

For the Masala Paste:
½ cup fresh grated Coconut
½ Tomato – Chopped into cubes
A few sprigs fresh cilantro
2 tsp Red chilli powder
1 ½ tsp Dhaniya powder
1 clove Garlic
½ Onion – chopped fine

For the seasoning:
1 tbsp Oil
1 tsp Mustard seeds
A few curry leaves
A pinch of hing
a few chopped onions

Ingredients for Moong Gravy

Method:
In a microwave safe dish, place the whole moong and microwave on high for about 1 minute. You may alternately dry roast the moong in a pan for a few minutes. Then place the roasted whole moong in a pressure pan, pour about 4 to 5 cups of water, turmeric powder and cook for about 2 to 3 whistles. Meanwhile, grind all the ingredients for the masala paste with some water into a smooth paste.
In a pan, heat the oil. Add the mustard seeds. After they splutter, add the curry leaves and hing. Saute for a minute. Then add the chopped onions and saute until translucent. Then add the cooked moong and the masala paste. You can also add the remaining water from the cooked moong. Add salt to taste and boil. Allow to cook for about 10 minutes on medium heat. Add more water if needed. Once the gravy is slightly thicker, garnish with fresh chopped cilantro and serve hot with rotis or rice.

Moong Gravy

Moong Gravy served with Rice and Roti

That's it for now folks! Whew, I feel like Asha! I'm amazed at how that superwoman writes posts like this everytime. Once is good for me I think! :-)

The Methi Dal and Methi Rice are my entries for Indira's JFI-WBB Greens and Nupur's A to Z of Indian Vegetables.
Have a great day!