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Before you jump to Mooli Huli / Sambar recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is really very true. But at times the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes you just wish to reach the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by remorse about slipping on your diet. You can do this because many of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here’s how you’ll be able to eat healthfully when you’re at a fast food restaurant.
Select a drive through with a restaurant which is known for catering to people with healthy palates. Arby’s as an example, doesn’t provide burgers. You can have roast beef sandwiches, wraps and salads instead. While Wendy’s has made hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds using its deep fried chicken parts and also other terribly unfit items.
Standard logic tells us that one certain way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the thing you need is to let other people create your dinner. If you choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to mooli huli / sambar recipe. To make mooli huli / sambar you need 21 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Mooli Huli / Sambar:
- Prepare 1/4 cup toor/tuvar dal or split pigeon peas/yellow lentils
- Get 2 medium sized white radish; peeled and sliced
- Get For the sambar/huli masala paste:
- You need 1/4 tsp methi seeds/fenugreek seeds
- Get 1 tbsp chana dal (split bengal gram)
- Prepare 1 tsp urad dal (split black lentils)
- You need 1 tbsp coriander seeds
- Take 1/4 tsp hing/asafoetida powder
- Get 7-8 dry red chilies
- Provide as needed Few curry leaves
- Use 1/4 cup grated coconut (fresh or frozen)
- You need 1/2 tsp Small marble-sized tamarind/ tamarind paste
- Provide 1 tsp coconut oil (or any cooking oil)
- Provide Other ingredients needed:
- Prepare 2-3 tbsp gur/jaggery (unrefined cane sugar)
- Get to taste Salt
- Get For the tempering/tadka:
- Use 2 tbsp ghee/clarified butter
- Prepare 1 tsp mustard seeds
- Use as needed Few curry leaves
- Provide 1/4 tsp hing/asafetida powder
Steps to make Mooli Huli / Sambar:
- Add toor dal and water up to at least 1 inch above the dal and cook in a pressure cooker or in a large saucepan until soft, tender and well cooked.
- Wash, peel and slice radish into small roundels.
- To make the huli/sambar coconut paste: - Heat oil in a saucepan; add the spices; methi, chana dal, urad dal and coriander seeds; fry on medium heat for a minute. - - Add the curry leaves, dry red chilies and hing and fry again for another minute, taking care not to burn the chillies.
- Remove from heat and let cool. - - Blend the roasted spices along with grated coconut and tamarind/tamarind paste to a fine puree; set aside.
- To make the sambar/huli: - Boil sliced radish in 2 cups of water until just tender.
- Add cooked and mashed tuvar dal and mix well. Bring to a boil. - - Lower heat and add the huli paste along with turmeric powder, salt to taste and some gur or jaggery. Mix well and bring to a boil; adding more water as needed, lower heat and simmer for about 5 minutes. Keep stirring occasionally to make sure it does not stick to the bottom of the pan and burn.
- Meanwhile, prepare the tempering: - Heat ghee in a small saucepan and once it becomes hot, add mustard seeds. - - As soon as the seeds start to crackle and papaya, add the curry leaves, hing and red chlliy, sauté for a few seconds.
- Remove from heat and add to the simmering radish huli. Mix well, garnish with chopped cilantro (optional) and serve with hot steaming rice and a dollop of ghee!
- With a side of freshly stir fried green vegetables like or even a salad like, you have a complete satvik (no onion-no garlic), comforting meal to enjoy for lunch or dinner! - Enjoy and Happy Cooking!
- If you like onions, cook a small onion (cubed or sliced) or better yet, shallots or “sambar onions” as they are sometimes called, along with the radish slices and proceed with the recipe. - Instead of radish, you can use eggplant/brinjal/aubergine(cubed), potatoes, carrots, green beans, cauliflower etc. or even a mixture of some of them. - Adjust the consistency of the dish along with spices according to your own taste or preference. - Make it vegan by using oil (preferably coconut oil) instead of
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