Skip to main content

INDIAN PULSES

  1. Pulses are very important part of Indian diet. Indian cuisine are made in pulses and herbs and spices.Indian dish to cereal preparations like chapati,rice,parathas,poori,upmas,vada,idli,dosa,dhoklaand most of the food prepared .pulses are used as whole or washed,and spits dals.basan(channa dal flour) is used to make chapati,pakodas,cheelas,ladoos,and burfies.wet ground dalsa can be used in the preparation of fo fomented food like idili,dosa.addai,and dhokla.sprouted pulses can be used in to a variety of preparation like chats,raitas,paranthas,and cutlets, soak pulses are used vada,addai,kofda.and pallas.

Essentials in making pulses preparation



  1. Soak whole pulses over night to reduce cooking time.

  2. to reduce the cooking time and frothing ,add a few drops of fat oil.or til oil .

  3. avoid the use of cooking soda .it destroys vitamins B.and more soda make stomach pain.

  4. use asafoetidea (hing) and turmeric powder.ginger,garlic.becase some pulses make Gas,and we get GAS PROBLEM.

  5. Do not use hard water for cooking of pulses.the calcium and magnesium salts of hard water appear to react with pectic substances and phytates and prevent cooking of pulses.

Sprouting of pulses

whole pulses like moogdal,whole masoordal,black and white channa dal soybeans,moth be sprouted.for spouting the pulses is soaked overnight in water.the soak pulses is tied in a moist cloth and either hanged or kept on a thali and covered with a degchi for over night or 12-18 hours.

Spring water keeps the muslin cloth moist and helps in sprouting.the sprouts should be at least 1/2 "long before that are used.


This sprouting of pulses are very rich in protein.vitamin B and iron. this pulses are good for those are in diet.

sprouting reduces the cooking time and increases the digestibility of pulses.

sprouted pulses can be used for making salads,chaats,raida,pulaos as filling snacks and parathas.some pulses are used garnished\s for soups,rice preparation and salads,


1 katori (cup) pulse measure weight is 175 g -200g.


Boil Time for pressure cooking


urad dal,kabuli channa,rajma, black and white channas,are boiling time is 30 minutes


moog dal is 20 minutes,black masoordal 15 minutes.lobia 10 minutes.soya beans and blach urad whole dal is 40 minutes.


http://en.wikipedia.org/wiki/Pulse_(legume)


http://www.answers.com/topic/indian-cuisine http://www.users.zetnet.co.uk/ejones/ufdi/topics/dalrec/ddef2.html

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more