I think most of us like the Matta rice porridge (kanji) with this dried legume, grated coconut (thoran) with raw mango or ginger chammanthi ( chutney) along with raw mango pickle and grilled/ roasted pappadam.
Respected Madam and Sir, In West Bengal these grains of green moong dal are used to call as 'Gota Moong Dal'. We, the Bengalees, are not taking this Gota Moong Dal with rice. But, perhaps and probably, all the Indians are favourable with a very very famous recipe called 'Tarka' (veg. or non-veg.) + Tandoori Roti and the 'Tarka' is prepared by this 'Gota Moong Dal'.
I think most of us like the Matta rice porridge (kanji) with this dried legume, grated coconut (thoran) with raw mango or ginger chammanthi ( chutney) along with raw mango pickle and grilled/ roasted pappadam.
Thank you for mentioning our dal bhat. Respect from kerala
Pakhaal bhaat k saath uske vyanjan...... odisha ka khaana......yeh bhi future food banega
Beautifully explained❤❤
In the place where I live in Kerala, we have got a rice variety called pokkali rice which is organically produced...
Respected Madam and Sir, In West Bengal these grains of green moong dal are used to call as 'Gota Moong Dal'. We, the Bengalees, are not taking this Gota Moong Dal with rice. But, perhaps and probably, all the Indians are favourable with a very very famous recipe called 'Tarka' (veg. or non-veg.) + Tandoori Roti and the 'Tarka' is prepared by this 'Gota Moong Dal'.
No one calls that Tarka anywhere else in India. People call similar thing by other names like dal makhani, maa ki dal. Tarka is a very Bengali recipe.
🙏💚 Sir plz talk about hyacinth beans (lab lab, field beans, avare kalu) which is very famous & seasonal staple in Karnataka
If you cook in right way it will not be sticky as a Malayali,we don’t cook and use it in sticky form for rice and for our ‘kanji’
Brilliant
🌍💫
Soak it atleast, sprout slightly then cook
Matta rice takes too long to cook and difficult to digest :) but very tasty and nutritious