THEME: #267 LUSCIOUS LENTILS
RECIPE: MOONG IDLI
What is Moong Idli?
Traditional Idli is made from a fermented batter of rice and urad dal (black gram). As a matter of fact, Idli is enjoyed as breakfast or as a healthy snack along with sambar and chutney. Moong Idli is prepared in the same way as normal idli but here instead of rice I’ve used whole moong (green grams) and urad dal. However, to add to the healthiness factor, I add spinach to the batter. Without a doubt, moong Idli is a healthy steamed snack and very light on the stomach.
Why did I decide to prepare Moong Idli?
Ever since I tried idli with buckwheat, I’ve wanted to try making idlis using different grains and lentils. Since, I’ve make moong and spinach muthia, thought of trying the combination in the idli form. Many moong or moong dal idli recipes on the website add a bit of rice or semolina. However, I decided to take the plunge and omit rice altogether. Incidentally, urad dal and fenugreek seeds are the one that makes the whole fermentation process possible.
FoodieMonday/ Bloghop Group
Here, we are back with a Monday Post and this week the theme is Luscious Lentils. According to the theme name I initially thought of making some dal or curry. After making moong idlis thrice, I thought its time the recipe went on the blog. Indeed, it fits perfectly with the theme as I’ve used two lentils, green grams and black grams. By the way, it Poonam’s turn to suggest the theme and she blogs at Annapurna. Definitely must check out her blog as her food photography will tempt you try out all her dishes. As a result of this theme, Poonam has prepared Moong Dal Halwa . Like me, if you love moong dal halwa, then follow Poonam’s step by step recipe to prepare this delicious dessert at home.
What are Lentils?
Lentils are edible legumes. Commonly known as Dals in Hindi, they are widely used in the daily diets in the Indian Sub Continent. Especially used to make curries, soups, cooked with rice, stuffed in parathas, used to make a variety of flatbreads and snacks. While in the western world lentils is what we know as masoor or Puy lentils, in the Indian Sub Continent Cuisine lentils is a broad name used for pulses or legumes. Some of the most commonest legumes or lentils used for this cuisine are green grams (moong), black gram (urad), masoor (Puy lentils), pigeon peas (toor, tuvar), chickpeas (chana dal), horse gram (kulthi).
Some Ideas on how to use Moong
- Fermented batter made from sprouted moong and urad dal is used to prepare a delicious and healthy snack –Moong Paniyaram
- Did you know that raw sprouted moong is very good for health? What better way to enjoy them than in a salad – Sprouted Moong Salad
- Split Moong dal and coconut milk are used to make this creamy and delish soup – Moong Dal Shorba
- Moong and Celery Leaves Soup – creamy without the cream, filling and a good way to use up celery leaves.
- Sprouted Moong Paratha – sprouted and stir fried moong are used to stuff parathas. This makes them a healthy and filling breakfast option.
- Bajri and Moong Dal Khichdi – Pearl Millet and Moong Dal are mixed to prepare a Filling, delicious khichdi.
- A steamed Gujarati snack where spinach and moong are used – Moong and Spinach Muthia
- Famous Baked Gujarati snack handvo, I’ve made it using moong dal and spinach – Moong Dal and Spinach Handvo
- Much loved steamed Gujarati snack, dhokla where moong dal and rice are used to prepare a fermented batter.Moong Dal Dhokla
- Chooti Mug ni Dar – a Gujarati style of preparing a dry moong dal dish.
- Savoury pancakes or flatbread made using moong dal – Moong Dal Pudla/ Chila
- Most common dal that is usually served with rice – Moong Dal Tadka
- Whole moong is used with rice to prepare comforting and healthy khichdi – Moong Khichdi
- Khata Moong – a Gujarati way of preparing moong in yogurt. Usually enjoyed with plain rice.
Ingredients required for Moong Idli:
- Whole Moong – Green Grams, whole and not split.
- Urad Dal – Black gram – I used the split one
- Fenugreek Seeds – methi dana. Helps with the fermentation process.
- Water – to prepare the batter
- Spinach – palak. Use fresh or frozen
- Oil – required for greasing the idli mold.
- Sambar – a lentil or legume curry that is generally served with idlis. Click on sambar for the recipe.
- Coconut Chutney – served with idlis. Click on Coconut Chutney for the recipe.
- Gluten Free
- No onion or garlic used
- Healthy Food
For Idli Batter:
- 1½ cup sabut moong, green grams
- ½ cup urad dal
- 1 tsp salt
- ½ tsp fenugreek seeds
- 1 cup chopped spinach tightly packed
- 2-2½ cups water
- oil for greasing
Soaking the legumes
- Soak green grams and urad dal separately in enough water for 5-6 hours. Add the fenugreek seeds in with the urad dal and allow them to soak too.
Preparation of the batter:
- Drain out the water from the soaked green grams and urad dal.
- Put the urad dal in a blender jug with about ¾ -1 cup water.
- Process into a fine paste.
- Remove the paste from the blender into a big mixing bowl.
- Add soaked green grams and chopped spinach into a the blender jug.
- Add just enought water and process to a smooth paste.
- Remove the mixture from the jug into the bowl with the urad dal paste.
- Add salt and mix well.
- Cover the bowl with a lid or a cling film. Place it in a warm place and allow it to ferment overnight or for at least 8 hours.
Preparation of Moong Idlis:
- Grease the idli moulds with some oil.
- Add water in the idli steamer, make sure that it will not touch the bottom idli mould plate.
- Gently mix the fermented batter.
- While the water is getting hot, fill the moulds ¾ of the way with the batter. My idli steamer makes 20 at a time.
- Place the mould plates into the idli steamer with hot water.
- Cover the lid of the steamer and steam the idlis for 10 minutes.
- Remove the idli plates from the steamer.
- Allow the steamed idlis to rest for 5 minutes.
- Using a thin spatula or butter knife to remove the idlis from the mould.
- Serve them with sambhar and chutney.