In Sukkaein sukkaein Part III (Vegetables and pulse combo), I will be dealing with sukkaein sukkaein prepared using vegetables and various other pulses. I have already discussed Sukkaein sukkaein prepared from leafy vegetables under Sukkaein sukkaein Part I (From leafy vegetables) and those prepared from vegetables under Sukkaein Sukkaein Part II (From a single type of vegetable). In those Parts, I have discussed sukkaein prepared using only a single vegetable. As mentioned in previous posts these Vegetables and pulse combo sukkaein also have almost the same seasoning that is with mustard, urd dal and methi /fenugreek seeds and coconut is the main ingredient in this dish.
Now I have already discussed in my previous post that lentils have to be added in the preparation of sukkaein sukkaein. But in this recipe I will not be adding lentil in all the dishes prepared but I will be adding moong dal / green gram/sprouted green gram instead of lentil to my dish. The other important point to consider in the preparation of the dish is that you have to choose the right combination of vegetables or vegetables and pulses.
No onion and garlic have been used in the preparation of the following dishes.
- Cabbage and Kook ghanu sukkaein sukkaein
Ingredients
You need
- 1 cup of cut/sliced vegetable
- 2 to 3 tbspns of thuvar dhal
- A small lemon size tamarind or darmbya sol (‘Brindle berry)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Cabbage
Wash and grate it.
Potato
Peel and wash. Cut into long slices.
Preparing the Lentil (Thuvar dal)
Soak 2 to 3 tbspn thuvar dal (Lentil) for 15 to 30 mins. Drain the water after the dhal has soaked in water. Now transfer it to the separator of a pressure cooker. You need not add water to the lentil in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
The purpose of cooking like this is that the lentil should not be overcooked. You should be able to bite it. You can even cook the dhal in a vessel adding water. But that takes a long time so I have done it in a pressure cooker.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of grated cabbage and potato, darmbya sol and the required salt. Add water to cook the vegetables. Once the vegetable has been cooked add the cooked lentil and cook for 1 to 2 minutes. Once done add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
Your Cabbage and Kook ghanu sukkaein sukkain of Sukkaein sukkaein Part III (Vegetables and pulse combo) is ready to be served.
Serve with rice.
Tips
Some recipes do not add thuvar dhal. But I would suggest that it is always better to add thuvar dhal as it enhances the taste and aroma of the dish. Do not overcook the dhal. But some lentils that you get in the market cook and become soggy. But you can cook them by boiling in a vessel with water. Better avoid pressure cooking of these types of lentils. Take care that you drain the water completely before pressure cooking.
2. Banana and green gram sukkaein sukkaein
Ingredients
You need
- 2 cups of cubed banana (I have used the ‘Mondan’ variety banana )
- 2 to 3 tbspns of green gram/moong
- A small piece of darmbya sol (‘Brindle berry)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For ground paste
- 3 to 4 tbspns coconut scrapings
- 1 or 2 red chillies (or as per your spiciness level)
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Banana (‘Monden’ Variety)
Peel and wash the banana and cut it into cubes. Put the banana cubes in water till use.
Preparing the Green gram/Moong and Banana cubes
Soak green gram for 2 to 3 hours. Drain the water and keep aside. Pressure cook moong along with banana cubes as follows. Transfer the soaked moong and banana cubes to the separator of a pressure cooker. If you do not have a separator any wide mouth vessel which will fit in your cooker will do. Now add darmbya sol (Brindle berry), salt, turmeric powder and cook on high flame. You need not add water to the green gram and banana cubes in the separator. After one whistle simmer the flame and cook for 5 minutes. Then switch off the flame and open the cooker after it has completely cooled down. Do not worry your moong will be cooked as you have soaked it in water.
Preparing the sukkaein
Prepare the ground paste using coconut scrapings and red chilli. You should grind it coarsely. So add less water while grinding. Keep this aside.
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of pressure cooked moong and banana cubes. Add the salt if required. Close and cook for one minute. Now add the ground paste and mix well. Close and cook for 2 to 3 minutes. Once done switch off the flame
Your Banana and green gram sukkaein sukkaeinof Sukkaein sukkaein Part III (Vegetables and pulse combo) is ready to be served.
Serve with rice.
3. Banana peel and green gram sukkaein sukkaein
Ingredients
You need
- 1 cup of cut banana peel
- 2 to 3 tbspns of green gram
- A small piece of darmbya sol (‘Brindle berry)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Banana peel
Usually peel of Nenedran banana is used. Remove the skin, wash and cut into thin pieces.
Preparing the Green gram (Moong)
Soak 2 to 3 tbspn green gram for 2 to 3 hours. Drain the water after the green gram has soaked in water. Now transfer it to the separator of a pressure cooker. You need not add water to the green gram in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of cubed bananas, darmbya sol, and the required salt. Add little water to cook the banana peel pieces. Once the vegetable has been cooked add the cooked green gram and cook for 1 to 2 minutes. Once done add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
Your Banana peel and green gram sukkaein sukkaein of Sukkaein sukkaein Part III (Vegetables and pulse combo) is ready to be served.
Serve with rice.
4. Banana and sprouted green gram sukkaein sukkaein
Ingredients
You need
- 2 cup of cubed banana
- 2 to 3 tbspns of sprouted green gram
- A small piece of darmbya sol (‘Brindle berry)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Banana (‘Monden’ Variety)
Peel and wash the banana and cut it into cubes. Put the banana cubes in water till use.
Preparing the Green gram (Moong)
To know how to sprout green grams please check my post on Health mix.
Once you get the sprouted green gram transfer it to the separator of a pressure cooker. You need not add water to the green gram in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of cubed bananas, darmbya sol and the required salt. Add water to cook until the cubes become soft. Once the vegetable has been cooked add the cooked sprouted green gram and cook for 1 to 2 minutes. Once done add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
Your Banana and sprouted green gram sukkaein sukkaein of Sukkaein sukkaein Part III (Vegetables and pulse combo) is ready to be served.
Serve with rice.
