BM # 5 Day 3
Daal moong is a typical Sindhi breakfast but since everybody prefers a lighter breakfast it is shifting from breakfast to lunch.
A combination of two pulses cooked separately,garnished with spices ,onions and chutneys it is absolutely a feast by itself.
A simple sindhi phulka or a satpura goes very well with this.
For the yellow daal
1 cup…….yellow moong daal
Pinch ……ellaichi pwd
Salt to taste
Wash and soak daal for about 2hrs.
Cook with turmeric.ellichi pwd and salt till soft and mushy.
Blend it well with a wooden blender.
For the moong
Salt to taste
Wash and soak moong for 2 hrs.
Pressure cook with turmeric and salt .after one whistle cook on slow flame for about 5-8 minutes.the moong should be soft and well cooked.
Red chilly pwd
Finely chopped onion
Sweet imli chutney
2-4 tsp …..ghee
¼ tsp…….shahi jeere/jeera
In a serving bowl put a layer of moong.
Another layer of cooked yellow daal.
Sprinkle spices generously.(u see there is no spice in both the daals)
Heat ghee add shahi jeera..let crackle..pour on spices.
Garnish with onions ,coriander mint and the chutneys.
The satpura is a layered paratha.Sat means ‘seven’ and pur means ‘layers’.It is made from regular chapatti dough.
All you have to do is.....
Make a thick ball of dough.
Smear with ghee.
Sprinkle salt, red chillies and a little dry flour.
Spread it around the rolled roti.
Place these strips one on top of the other .
Roll and bring them together to form a ball.
Roll again .
Cook on a hot gridle till both the sides are crisp smearing it with ghee.
Check out the Blogging Marathoners doing BM#5 along with me
Seven Days of Microwave Meals: Monika,
Seven Days of Colorful Dishes Kid's Special: Kalyani