Green Peas Dosa, Pattani Dosai

          Will I ever get tired of eating idlis and dosas, never, and I am always ready to try a new one. Today's dish is yet another dosa, Green Peas Dosa or Pattani Dosa and what better time to make them, than now, when fresh green peas are still in season. I have already posted Moong Dal Dosa, Pesarattu and this Peas Dosa is a slight variation of the pesarattu. This is a very healthy dosa, rich in protein and also, we can make them immediately after making the batter as there is no need for fermentation. If fresh green peas are not available, we can make them with frozen peas too, so make and serve it with some spicy chutney..

Keerai Pongal, Spinach Pongal

          Today's post is going to be a simple and delicious pongal, Keerai Pongal or Spinach Pongal. I used to make this Spinach Pongal a lot when we were in the US. I always had frozen chopped spinach in the freezer and so this dish could be put together in minutes, here in India, I don't get frozen spinach, so I use fresh spinach. It's a very easy dish, serve it with some Onion And Tomato Gothsu for a complete and delicious meal..

Methi Moong Dal Sabzi, Fenugreek Leaves With Lentils

          Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi Moong Dal Sabzi, fresh fenugreek leaves cooked with moong dal. The recipe is a simple stir fry and in fact I didn't expect it to taste this good, it goes very well with rotis but you can serve it as a part of a South Indian meal too..

Moong Dal And Fenugreek Leaves (Methi,Vendaya Keerai) Paniyarams

          When I get tired of making the same idlis and dosas, I like to make these paniyarams, most of the time, I'll use the same idli/dosa batter for making it, but sometimes I make a different and separate batter. When I saw this Moong Dal Paniyarams, I wanted to give it a try. The batter is made with split moong dal/payatham paruppu ( with skin ) and to make it more flavorful and nutritious, I have also added some sauteed methi leaves. The paniyarams came out soft and fluffy, you can serve it as a snack, for breakfast or dinner and it goes very well with a spicy chutney..

Whole Moong Dal With Cauliflower And Carrots

          Dals or lentils are the major source of protein in a vegetarian diet. When you cook the dals whole with the skin, they form a good source of fiber too. Sometimes when I cook dal, I add some vegetables to make it a complete meal with rice or rotis. Instead of cooking the vegetables with the dal, I saute them and add it at the end, this way they retain their crunchiness. Today's recipe uses whole moong dal (whole green gram), cauliflower and carrots, a healthy side dish..