green beans – Batter Up With Sujata

Green Moong Uttapam Or Dosa

Green moong or sabut moong uttapam or dosa. A nutritious breakfast made of only two ingredients and with cilantro or coriander leaves, salt and spices. Protein packed and low carb green moong made this uttapam or dosa tasty and healthy. Its completely gluten free, vegan and no onion garlic recipe. And you don’t need to ferment the batter.

I have used rice flour with green gram but you can use semolina, oatmeal or any other flour of your choice. Handful chopped cilantro or coriander leaves, chaat masala, green chilli and ginger will make your uttapam absolutely delicious. And rice flour will make it crisp. Its a no onion garlic recipe but you can use finely chopped onion on topping and garlic cloves can be used to grind with green gram or sabut moong.

Mung beans are high in fiber and protein, which can help you lose weight. … By curbing your appetite, they may help slash your calorie intake, which aids weight loss.
To read more health benefits of green moong click here.

You may like some more healthy breakfast recipes on this blog.

1. Rice appe

2. Gluten free beetroot buns

3. Cornmeal oats soya vegetable idli

4. Vegan smoothie bowl

5. Olive Jalapeno savoury cornbread with barley flour

6. Egg corn cottage cheese baked casserole

7. Rosti or Swiss potato pancakes

8. Gluten free multigrain pancakes

9. Chutney idli

10. Soya loaf

11. Manipuri tan or flatbread with finger millet

12. Gluten free multigrain cheese stuffed pancakes

13. Oats with poppy seeds and mustard

14. Sprouts sundal

15. Dairy free coconut dry fruits overnight oats

16. Green moong idli

17. Mango pomegranate overnight oats parfait

18. Potato pie

19. Black rice oats and beetroot chila or pancakes

20. Beetroot appe

21. Semolina and lentil appe

22. Potato stuffed egg enchiladas

23. Barnyard millet fried idli

24. Savoury cake

25. Oats semolina chila or pancakes

26. Semolina and flatten rice appe

27. Pan fried flat bread with oats

28. Oats soya green gram toast

Sending this post to 233 #Foodiemonday bloghop theme is Nutri Brekkie suggested by me. I would love to see different types of nutritious breakfast recipes from my fellow bloggers. We can get some awesome ideas for breakfast.
Recipe is very simple and easy. You don’t need fermentation to make these uttapam or dosa. Just soak the green gram overnight and grind with ginger and green chilli. Mix rice flour, coriander leaves, salt and spices. For uttapam make thick but flowing batter. And for dosa add more water and make thin batter.

Recipe

Green moong or sabut moong – 1/2 cup

Rice flour – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Chopped tomato, cilantro or onion for topping

Method

1. Rinse and soak the green moong overnight in sufficient water.

2. Grind the moong with ginger and green chilli. Add water to make a smooth paste.

3. Take out the ground moong beans in a bowl. Add rice flour.
Add water as require. Make a thick but flowing batter.

4. Add, salt, cumin powder, chaat masala powder and chopped cilantro or coriander leaves. Mix well.

5. To make uttapam heat a skillet or tawa.
Brush with little oil.

6. Pour ladle full batter in the middle. Spread gently by rotating with the backside of a ladle. Don’t make too thin.

7. Sprinkle chopped tomato and coriander leaves. You can also sprinkle finely chopped onion and capsicum.

8. Press gently with a spatula. Drizzle little oil in the sides. When the sides become light brown flip and cook the other side till brown.

9. Remove the uttapam in plate. Grease the tawa with oil again. And make all the uttapam this way.

10. For dosa add little more water in the batter and mix well.

11. Heat a tawa and brush with little oil.
Pour batter in the middle. Spread the batter with a spatula or backside of a ladle. Make as thin as possible.

12. Drizzle little oil in the sides. Cook on low medium heat. When it becomes brown flip and cook the other side too.
Place the dosa on a plate. Serve hot with any chutney.

Notes

1. Add chilli according to your taste. Skip if making for kids. 1/2 to 1 teaspoon black pepper powder can be used in batter.

2. You can use finely chopped onion in the topping. Or you can grind garlic cloves with green gram, ginger and green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Mediterranean Green Lentil Soup

Mediterranean green lentil or sabut moong soup. Delicious, flavourful, filling and comfort bowl of this lentil soup is perfect for winter.
Flavour of different powder spices like cumin, cinnamon etc. and the goodness of power packed green lentil and carrots with drizzle of extra virgin olive oil made this soup nutritious and mouthwatering.

After green gram Kabab here is a soup with green gram or lentil or beans.
This lentil is packed With Healthy Nutrients.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
Mung beans are high in nutrients and antioxidants, which may provide health benefits.
In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet.
To read more about health benefits of green beans click here.

You may like some more green lentil recipes on this blog.

1. Oats soya green gram toast

2. Green moong idli

3. Egg dal tadka

4. Sprouts and oats pan fried cutlets

5. Sprouts and oats appe

6. Green gram veg Kabab

I have already shared three more lentil or dal soup on this blog. Click on the name below for recipe.

1. Lebanese lentil lemon soup

2. Red lentil soup

3. Green gram carrot spinach soup

Monday again and this week’s 222 #Foodiemonday bloghop theme is Mystique Mediterranean suggested by Archana who blog at The Mad Scientists Kitchen.
Archana is a very dear friend and a talented blogger. She has a vast collection of recipes. Visit her space for different types of delicious recipes. I have already bookmarked her Ridge gourd chutney and Gobhi musallam to try.

According to Wikipedia Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
When Archana suggested the theme I was searching for a simple but comforting dish for winter. And loved this healthy and delicious recipe.
I have made little changes according to my taste and availability of the ingredients.
I have pressure cooked the lentil to make it quickly. But if you don’t want to use pressure cooker, you can make it in pan. After frying onion, garlic, ginger and carrots add the lentils and all the spices with salt. Mix and add 3 – 4 cup water. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 40 – 45 minutes or till lentils becomes soft. Check in between and add more water if require.

You can also add chopped spinach in the soup.

Recipe

Green lentil or sabut moong – 1/2 cup

Carrot – 2

Onion – 2 medium, chopped

Garlic – 2 – 3 cloves, minced

Ginger – 1/2 inch piece, grated

Tomato – 4 medium, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Extra virgin olive oil – 2 tablespoon + to drizzle

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Red chilli powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Lemon juice – 1 tablespoon or to taste

Water – 3 & 1/2 cup

Method

1. Soak the lentil in sufficient water for 15 minutes.

2. Rinse well and pressure cook with 2 cup water, salt and turmeric powder. After 1 whistle reduce the heat. Cook on simmer for 10 – 15 minutes or until lentils becomes soft. Let the pressure settle down on it’s own.

3. Wash, peel and chop the carrots into small cubes.

4. Crush or grind the tomatoes.

5. Heat olive oil in a pan. Add chopped onions and fry till translucent.

6. Add minced garlic and grated ginger. Saute till onion becomes brown.

7. Add chopped carrots and saute for 2 minutes.

8. Add crushed or ground tomatoes, all the spice powder and salt. Add salt carefully, we have added salt in lentil also.

9. Saute till everything dried up.
Add boiled lentils and mix well.

10. Add 1 & 1/2 cup water and let it boil. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 10 minutes. Taste and adjust salt if require. You can add little more water if you want. But don’t make too runny.

11. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you like your soup tangy.

12. Delicious lentil soup is ready. Drizzle olive oil. Garnish with cilantro or coriander leaves and lemon wedges. Serve hot.

Notes
1. Recipe adopted from here.
2. You can also use green chilli if you want your soup spicy.
3. If you don’t want pressure cook soak the lentil for 30 minutes and add after frying onion, garlic, carrots and toqmatoes. Add water as require. When it starts to rolling boil cover and cook on simmer for 40 – 45 minutes or till the lentil becomes soft.
4. Spinach can be used in the soup with carrots.
5. You can also use potato if you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.

Recipe

Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry

Method

1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.

Notes

1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

Instagram