Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something which I have loved my entire life. They’re nice and they look fantastic.

Moong dal with coconut cream is South Indian inspired dish. It is known as Parippu in South India but I make with little twist by adding greens in it. Moong dal cooked with ground coconut and green chillies.

To begin with this particular recipe, we must prepare a few components. You can have coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata using 35 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:

1. Make ready 1 1/2 cups Freshly Grated Coconut
2. Take 1/2 Cup Onion (Thinly Sliced)
3. Get 12-15 Green Chillies (sliced and slit- both)
4. Take 1/4 Cup Posto (khus-khus)
5. Prepare To Taste Salt
6. Prepare 2 1/2 tbsp Mustard Oil
7. Take 1/4 Cup Sugar
8. Make ready 1/4 Cup Peanuts
9. Make ready 2 tbsp Cashews (Broken)
10. Take 7-8 Kadi patta(curry leaves)
11. Get 1 tsp urad dal
12. Prepare 1 tsp moong dal
13. Take 1 tsp tuar dal
14. Prepare 1 tsp Masoor Dal
15. Take 1/4 Cup Coconut Oil
16. Get 2-3 tbsps Coconut Cubes/Chunks
17. Prepare 1 tsp Turmeric Powder
18. Prepare 1/2 tsp Cumin Powder
19. Get 1 tsp Whole Cumin Seeds
20. Prepare 1-2 Dry Red Chilli (whole)
21. Get 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
22. Take 500 gm water (to boil the dal)
23. Get 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras)
24. Get 2 tbsp Rice Flour
25. Take 3 Cup Prepared plain Rice
26. Prepare 1 Bay Leaf
27. Take 1 tbsp Desi Ghee
28. Make ready 2 Green Cardamoms
29. Take 1/4 Cup Chopped tomatoes
30. Take 1/4 Cup Green Peas
31. Make ready 1 tsp Mustard Seeds
32. Get 1/4 tsp Asafoetida (Hing)
33. Take 1 tsp Homemade Dry Bhuna Masala
34. Make ready 1 tsp Finely Chopped/Grated Ginger
35. Make ready 1/2 tsp Kalounji (Nigella Seeds)

We served coconut rice along with Thai Coconut Soup, Teriyaki Chicken and as a dessert with fresh mango. Parippu curry - a delicious moong dal curry made with coconut and spices. parippu curry is a comforting meal when served with rice. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic, coriander leaves, mint leaves, tamarind.

Instructions to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:

1. In a mixer-blender jar: Take the aforementioned- Posto, 4 Green Chillies, 1.5 Cups Freshly Grated Coconut, salt & sugar & blend it to a fine paste with very little water- it need be fine yet a tighter paste type
2. Now, with that pour it out into 2 separate bowls- One will be again used to make the pakoras by adding in some more items to it & the other’s ready to be served with sliced onions, mustard oil & a tsp of finely chopped green chillies
3. While making the Pakoras with all that- we need to mix in the rice & wheat flour for extra crispness & proper tight bindings & also, sprinkle the Kalounji into the batter now & then, shallow fry after shaping into the pakora forms
4. Set aside the boiled Moong Dal: Now, in a kadhai/pan- take some oil, add in the whole spices & sauté until fragrant and then, add in the grated coconut, keep stirring & now, add in the peas and tomatoes while continue sautéing
5. Now, pour in the boiled Dal while stirring it gently, also time to add in the salt & sugar (post checking it out as the dal already been boiled with that), 3/4 Green slit chillies & cover it to cook for about another 5-6 mins time, by putting the flame in the low-medium- also, add in some warm water (if required)
6. Now, lastly add in the ghee & give it a nice mix and cover it again by putting off the flame & allow it to rest in the standby position for about 10-15 mins time before serving it to the platters
7. Coconut Rice : In a Frying Pan/Wok/Kadhai- take some coconut oil- add in the mustard seeds, cumin seeds & curry patta & also, the lose variety of dals we’ve taken- of 1 tsp each & along with it the cashews & peanuts- Now, cover it with a lid- as it tends to splatter crazily
8. Then, add in the freshly grated coconut & sauté, add in the salt and sugar while stirring continuously & now once all that are releasing nice fragrance- add in the cooked rice & mix nicely altogether- until all well combined
9. Put off the flame and cover it with a lid and allow it to sit for about 10 mins time before garnishing it & serving it onto the plates

In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the area RIGHT BEFORE your cuticle (middle of the white semi-circle on your finger nail but not reaching your cuticle). This is also assuming you've got the rice in the pot leveled. Cream of Sweet Potato Soup with Red Curry and Coconut MilkLa Cocina de Babel. red curry paste, cilantro, olive oil, ground ginger, garlic cloves and. When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside.

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