Whole Moong Bean Sambhar

The past 10-15 days have been really busy for us and along with that we have been on an emotional roller coaster ride. With tense moments at work and some hard news from friends, we have been riding on wave of emotions ranging from disbelief to stress to restlessness. Hopefully it is all behind us now and we are now looking forward to brighter days ahead of us.

As a result I did not get time to post or write in detail about this recipe. But hopefully this is a self explanatory dish based on the title of Whole Moong Bean.

Here is what one source says about these small green beans. “They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Mung beans are also a good source of dietary fiber. They also contain iron, magnesium, potassium and are a good source of folate.” (Source).

Here are some Indian Mung Bean Recipes that I prepare often:

This sambhar is versatile and goes well with rice, rotis, dosas and idli.


  • ¾ cup whole moong bean (soak it overnight)
  • 2 medium  ripe tomatoes (chopped)
  • 1 medium onion
  • 5-10 curry leaves
  • 3 Tbsps sambhar powder
  • ½ size lime tamarind ball
  • 2 red chillies
  • 1 tsp Jeera seeds
  • 1 tsp Mustard seeds
  • 2-3 strands of coriander leaves
  • oil
  • salt


  • Soak the whole moong bean in enough water overnight. If you can let it to sprout even better.
  • Soak tamarind in a little warm water and extract juice and keep it aside.
  • Pressure cook the whole moong in enough water until it is soft (not mushy). Keep aside.
  • Heat 3 tsp of oil in a vessel and add the mustard seeds. After they splutter, add cumin seeds and curry leaves and reduce the heat a bit.
  • Next cut the red chillies into 2-3 pieces add to this and fry for a little while.
  • Add the diced onions and sauté until they become light brown.
  • Add the finely diced tomatoes, salt and let it cook.
  • Add about 3 Tbsp of Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
  • Add the tamarind juice and mix again.
  • Next add the cooked moong, stir well and let it come to a boil. Simmer for the next 10-15 minutes until the flavor has incorporated.
  • Check taste and if necessary, add salt, tamarind etc. 

This tastes good when it is a bit tangy, so go little extra with the tamarind or tomatoes.

Winner of the Giveaway

Last but not least, I would like to end this post by announcing the winner of the 1 Mix 100 muffins book giveaway. I used random number generator, and picked a random number based on the number of comments. I am glad to announce that the winner is Sandhya. Congratulations! I will contact you soon via email.

 Thanks to all who participated and listed their favorite muffins, I really appreciate it.

Quick Bisi Bele Bhath

As I looked through my old recipes on this blog, I was surprised to find that I have not posted the recipe for Bisi Bele Bhat yet. It is a famous and a classic dish of Karnataka, Bisi-bele-bhaath literally translates to hot-lentil-rice in Kannada. Having grown up in Bangalore this dish was common in the restaurants, homes, functions, festivals, temples tec. It is a warm comforting food and the one that is very close to our hearts. 

 It is also known as Bisi bele huliyanna.It is a wholesome dish laden with lentils (proteins), rice (carbs), vegetables along with plethora of spices. Pair this with raita and it makes it even more nutritious. A one post dish and a quick one this can be put together in no time. 

The traditional preparation of this dish is quite elaborate and involves preparing the powder from scratch using various lentils and spices. However I use the store brought powder MTR brand (boy, do I love taking shortcuts) which eliminates this step making the cooking easier. Also add any vegetables of choice.

 A good raita (yogurt based condiment) along with potato chips/boondi makes a great accompaniment to this dish. Yogurt is not only nutritious, but it cools down any kind of heat from the effect of the spices/powder in the dish. Finally do not forget a dollop of ghee while serving!


  • 1 cup rice (raw)
  • ½ cup Toor daal
  • 1 medium onion
  • 2 medium tomatoes
  • 1/4 cup shelled peas
  • ½ cup carrot  (peeled & chopped)
  • ½ cup beans (stringed and chopped)
  • Tamarind  juice (size of a small lime)
  • 2 tsp mustard seeds
  • 5-10 curry leaves
  • A pinch asafetida
  • Oil
  • salt
  • 8-10 Cashew nuts


2 Tbsp MTR brand Bisi Bele bhath powder


  • Soak tamarind in a little warm water and extract juice and keep it aside.
  • Heat water in a vessel and add the chopped vegetables along with little salt and cook. Keep aside.
  • Wash rice and daal separately and place them in pressure cooker in separate containers until cooked. Note: The rice needs to be soft and not separate unlike for the rice dishes. After the daal is cooked, mash it well.
  • Take a heavy bottom pan and then heat oil.
  • Do the seasoning of mustard seeds, curry leaves, asafetida, and broken cashew pieces.
  • Add the chopped onions, after it turn light brown add the tomatoes and stir until the tomatoes are cooked.
  • Add the cooked vegetables and give it a good stir.
  • Add the Bisi bele bhat powder, tamarind juice, salt and continue to cook.
  • Add rice and daal  mix well. Let this simmer on the stove for about 15- 20 minutes.
  • Keep stirring in between so that the daal does not get stuck at the bottom.
  • Serve hot with raita, chips/boondi. Add a small spoon of ghee, just before serving.


Carrot Zucchini Muffins and a baking book giveaway

Regular reader of this blog may remember that the baking recipes that I follow are all eggless. But the past three posts on baking have all been using eggs. So then why the the influx of egg based baking you ask? 

Well I have to blame the kiddo for that. He one day threw a fit and proclaimed that he loved eggs and wanted us to make boiled eggs or egg related dishes for him for him. After trying a couple of dishes he changed his mind and decided he did not like them after all. This after we bought a dozen eggs and stacked it up in the fridge! So what do I do with the one’s remaining as I had to use them in some way? Well, I love to experiment with food and this gave me an opportunity to try something different.  Hey, but then if I have to pick one then I would prefer to go the eggless way. 

OK, moving on. I am usually on the lookout for healthy, low fat baking recipes and when I find them I bookmark them. This is one such recipe and this has lived up to its expectations. Apart from using carrot and zucchini; I loved the fact that this uses wheat flour and no butter/shortening. The muffins turn out soft and light and there is hardly any flavor of wheat flour after it is baked.

 Note: If you do not want the flavor of banana in this then add an egg and skip the banana. The original recipe called for 2 eggs and no bananas. These make good breakfast muffins or even as a snack. 

Adapted from: Spark People 

Yields: 12 muffins 


  • 1 cup all purpose flour/maida
  • 1/2 cup whole wheat flour/atta
  • ¾ cup sugar
  • 1 ripe banana (mashed) [skip the banana and add an egg instead]
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup grated carrot
  • 1 cup grated zucchini 


  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin tins with paper liners and grease them lightly.
  • In a bowl, combine all the dry ingredients flour, baking soda, salt, sugar, cinnamon and baking powder.
  • In another bowl beat together oil, applesauce, eggs, and vanilla.
  • Add the dry ingredients in parts to the wet mixture and mix well. Finally fold in grated carrots and zucchini.
  • Spoon into the prepared muffin cups. Bake for 20-25 minutes.
  • Take it out and allow it to cool on wire racks.

Baking book Giveaway

Now for the giveaway part, I would like to give “1 Mix 100 muffins” book for one lucky winner. This book is full of muffin ideas and also great pictures! From sweet to savory varieties it is a treat. The cool part about this book is that every single recipe is based on a basic muffin mix. Once you understand the basic mix, you can tweak it around and create your recipes!


  • To be able to participate in this cookbook giveaway, leave a comment on this post by telling your favorite healthy muffin (sweet /savory). You are welcome to leave a link.
  • Like the RedChillies page on FaceBook. That’s it!
  • You do not need to have a blog to participate in this giveaway. But please make sure that you have put in a valid email address, so that I can contact you when you win.
  • Note: Giveaway is open to individuals with shipping addresses within United States and Canada. For people outside of these two countries, you may still enter and have it shipped to a person of your choice with U.S. or Canada.

The last date for this giveaway is December 10th, 2011. Winner will be picked up at random and announced soon after.

Good luck!