Split green gram with green papaya – Kancha pepe diye moog dal

Pulses or dal is a very important part of the Indian diet. For vegetarians, pulses are the biggest source of protein. Not only India is an agrarian economy, we also the world’s largest producer and consumer of pulses or legumes.

Mothers around the world are the best and unacknowledged innovators. As they are the chief cook and bottle washer in every household πŸ˜› they have to be food magician keeping the health quotient in mind πŸ™‚

Green/ Raw papaya is consumed as a fruit as well as vegetable, cooked/ un cooked. Commonly used ingredient in South East Asian cuisines.

Papayas contains vitamin C, E & A, folate, it also gives only 39 calories per a 100 gram.Β Since enzyme levels decline as the fruit ripens, raw papaya is picked when it is still green to retain all of its natural enzymatic qualities.

I had brought a mini- sized green papaya.Β green papaya

Cooked with roasted split green gram. Another traditional vegetarian food from Bengal πŸ™‚ , health and nutrition packed πŸ™‚

Simple and easy to cook and good to eat. πŸ™‚

here’s what i did………

INGREDIENTS

For 2 persons

2 tbsp – split green gram / moong dhuli

1 nos – small sized green papaya

1 nos – green chili (slit through the center)

1/2 tsp – sugar

1/4 tsp – tumeric powder

1 nos – bay leaf

salt to taste

1 tsp – oil / clarified butter (for tempering)

2 nos – dried red whole chili

pinch of cumin seeds

METHOD

In a pan, dry roast the green gram till it changes color. Take it off fire. Cool.

split green gram/ moong dhuli

 

roast the green gram

While it cools, peel and cut the papaya.

green papaya

 

green papaya

Wash the cooled green gram and papaya and pressure cook it upto two whistles with some salt, bay leaf and tumeric powder. Wait for the steam to be released before opening the pressure cooker.

In a pan, heat oil/ghee and temper with red whole chili and cumin seeds. Add the pressure cooked green gram. Once it comes to boil, add the sugar, green chili and check for salt and cook for 3 – 4 mins. Take it off fire.

Serve hot with steaming rice and other accompaniments of choice.

Split green gram with green papaya - kancha pepediye moong dal

Split green gram with green papaya - Kancha pepe diye moong dal

Happy cooking !!! πŸ™‚

Cheers !! πŸ˜‰

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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9 Responses to Split green gram with green papaya – Kancha pepe diye moog dal

  1. Malar says:

    Such a healthy dish…I am gonna hunt for a raw papaya now πŸ™‚

  2. I have never cooked with raw papaya. I have always assumed its only role is as a meat tenderiser. Now I have something to try. πŸ™‚

  3. wow I have been looking for green papaya here but no luck- if in case I grab one will definitely give this a try…yum yumm mm

  4. Pingback: Winter Platter 4 – Republic Day special | acbistro

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