Starting this week, I will be sharing a few breakfast recipes that we make at home. Especially vegetarian dishes that get cooked as one-pot meals or something that goes really well with akki roti, puri and rotis.
Although I live in South India, idlis and dosas are not something that regularly fares as a morning meal. Ragi roti, Bajra roti, rice puris, Upma, masala vermicelli, string hoppers, appams and so much more get made as a breakfast for both of us.
But yes, Sunday's are strictly for idli and dosas with a nice meaty gravy/ curry dishes. And this has been happening as far as I can remember. One routine which has never ever changed at home for over decades now.
Akki roti or Rotis made with semi steamed rice flour is one such dish which pairs really well with Chow Chow and Moong dal curry.
This thick curry can easily be prepared in your pressure cooker, uses readily available ingredients and is nutritious. The composition of vegetables is totally up to you though, feel free to play around with seasonally available fresh produce. But what brings out the flavour in this dish has always been the moong dal and Chow Chow though.
Akki roti or rice bhakri smeared in ghee and dolloped in this piping hot gravy is food nirvana, The flavour bomb coming from the freshly ground masala and whole spice powders is truly unique. What's more this dish tastes equally good as an accompaniment to Ravi Idli and ghee rice as well.
Taste-wise its a wee bit spicy with sweetness from the veggies.
Here's what you need to make it: Serves 3
INGREDIENTS :
1 medium-size Onion - chopped
1 LargeChow Chow - chopped
10 Beans - Chopped
2 Carrot - chopped
1 medium tomato - chopped
Diced fresh Coconut - 1/4 cup OR 6-inch piece
Ginger - 1 inch
Garlic - 4 pods
Cinnamon - 1 inch
Cloves - 4
Coriander leaves - 1/2 cup
Moong dal - 1 small cup
Turmeric powder - 1/2 tsp
Coriander powder - 1tbsp
Red Chilli powder - 1 tbsp (adjust as per preference)
Salt to taste
Oil - 5 tbsp
PROCEDURE:
Heat oil in a pressure cooker (preferably pan shape), fry onions until translucent.
Add all the chopped vegetables except tomatoes and dry spice powders - turmeric, chilli and coriander. Fry until the raw smells disappear on a medium flame for 5-8 mins.
Next, add chopped tomatoes and cook until they turn mushy.
Add dal, salt to taste and 1 glass of water (sufficient to cook the veggies with some stock and cook until 2 whistles on medium flame.
While the veggies are getting cooked - let's make the masala: Add coriander leaves, coconut, cinnamon, ginger, garlic and cloves into a blender jar. Grind by adding little water to make a smooth fine paste.
Once the pressure cooker is depressurised completely, put it back on the stove and add the above ground masala. Stir well and continue cooking on a medium simmer for 10-15minutes.
Serve hot with Akk Roti, Parathas, Ghee rice or Dosa.
