Tuesday, March 10, 2009

Sheeth ani Mooga Dali Bette


I don’t know y is it called Bette! If ne body knows y then make it sure to inform me. When I asked my hubby what he would eat he replied saying Ammana korche bette kari (do the bette vch amma does) and he added to it saying it would taste delicious. Now its my turn to prepare this for Break Fast. I had to atleast come a bit closer to Mayi (MIL)( I knew I m not atleast a bit to her taste in this). But fortuitously my hubby dear told me that it wasn’t the exact taste but it really did near to that. Huh! Tale Melina bhara hoitu ankonde.
A quick breakfast And a healthy one too..
Here is what we need:
Rice- ½ cup or 3 handfuls
Moong Dal – ½ cup or 2 handfuls
Mustard seeds – 1tsp
Curry leaves – few
Chopped ginger-1tsp
Ground peppercorns -1tsp
Green chilly -1
Scraped fresh coconut – a handful
Salt to taste
Oil -1tsp (can add more but I avoid oil these days)

Method:
Heat cooker, add oil, mustard seeds, green chilly, peppercorns, & curry leaves.
When mustard seeds splatter add ginger, moong dal& rice.
Add a cup of water
Add salt to taste nd cover it with the cooker lid and keep on flame till 3 whistles.
Remove from flame when cooled and add coconut and mix well.
A healthy bette is ready to serve..

I am posting this to Laurie’s Blog(Mediterranean Cooking in Alaska) My legume love affair ninth helping, and started by Susan (The Well-Seasoned Cook).



1 comment:

Asha said...

Beautiful disg, like savory Pongal! :)