Monday, June 11, 2018

Seasoned Sun-dried Wheat Shevai along with Moong Dal.

Today's Lunch "Govan Shevai ani Mooga Dali ghalnu Usli / Seasoned Sundried Wheat Sevai along with Moong Dal topped with fresh grated coconut and roasted groundnuts" served with lemon pickle ... Goes well when served with some fresh curds too ... :

** Sundried “Govan shevai (wheat sevaiyan)” is a dish known well amongst Konkani Saraswats, so is “Mooga dali Usli (Mung dal bhaji)”. These two dishes are often prepared in every home. Sun dried shevai is either prepared at home during summer time to stock up for monsoon and round the year using, while moong dal is as all of you know is something that can be prepared any time. I always stock up wheat and rice shevai for monsoon months, as sometimes it becomes difficult to get out of the house if if rains heavily. Also during these 4 months there are many auspicious / festive days during which we prefer having satvik food as Pooja and Naivedyam are offered to God and we do not eat rice products before that, which in konkani we call kHarkatey. These are easily available in south Indian stores during the month of May and can be bought and stocked at home as they remain good for months. 

** I had purchased new wheat shevai for this coming monsoon, but somehow some shevai of last year was in stock which I had not noticed before. It was when I wanted to wash the tins and prepare them for new stock that I came across one packet that somehow had gone unnoticed by me. So I wanted to finish it off, before I stock up on the new stock. So It’s shevai most of the time for breakfast at home. Now I am sure all of you will agree when I say, unless we give some twist to the dish eating them frequently can be a NO-NO with family turning up their nose when its served. So today, for change I thought of trying out the same with moong dal a sort of two in one dish, which I had tried some years back. During that time, I had made some mistakes and the dish had not turned out as expected. 

** As I knew where I had gone wrong the previous time, this time it was easier, having said this again I have made a mistake here by adding on haldi which should be avoided, last time I had not and the dish looked beautiful, this time, the taste was awesome while last time the dish had become mushy. The next time, for sure it is going to be much more appealing with some more variations I have in my mind already. But trust me this one as it is too is a very pleasant change from the routine shevai or mooga dali usli we always have. The crunchiness of the dal and the softness of the wheat shevai is an awesome made for each other combo that is a complete meal in itself. I served it with just some lime pickle. You can add on some fresh home made curds or raita too and the meal is done for upwas day. Yes it was for Adhikamasa (Purshottama masa) Ekadashi upawas that I had prepared this as lunch. 

** Here is the simple method of preparing "Govan Shevai ani Mooga Dali ghalnu Usli / Seasoned Sundried Wheat Shevai along with Moong Dal topped with fresh grated coconut and roasted groundnuts" …. My Style …. 

** Wash and soak about 250-300 gms of govan (wheat shevai) in plenty of water. It get softened in 20-30 minutes maximum. Strain the water, put in a colander and rinse well, keep aside and allow the water to drain off completely. The shevai will have softened, so all excess water should be drained off completely. This is very important step in preparation of shevai that should turn out perfect and not mushy. 

** Note : Wheat shevai quality depends differently each time. If you find that the shevai when soaked within 10 minutes does not slowly turn to becoming softer but remain firm, then please add in some hot water to the same, in all the water will turn slightly warmer than lukewarm and this helps it in turning soft. This you should follow only after judging the quality of the shevai purchased. If the shevai is good quality based addition of warm water may turn it mushy, so be careful and follow the hot water method only if need be. 

** Wash, darin and keep ready aside one cup moong dal. Now in a thick bottomed kadai add in 1 tblsp of ghee and 1 tblsp of coconut oil, when hot lower the heat and add in 1 tsp of mustard (rai / sasam) seeds, when they begin to splutter add in 8-10 green chillies slit lengthwise and cut into 2 inch pieces if long. Fry for a minute and add in 1 tsp of hing powder, pinch of haldi (turmeric) powder and 8-10 curry leaves, stir for a minute. 

** Now add in the drained moong dal and mix well. Now add 1 cup of boiling water and bring to a boil, lower the heat, cover with a tight lid and let cook till done. If needed keep some boiling water at the side to add on if necessary. The moong dal should remain separate and just cooked enough in texture and do not allow them to turn too soft. That is why I have cut down addition of water and kept it aside on boil to add on as and if necessary only. 

** Note : Moong dal stock many a time differs in time of cooking. Some absorb more water and some less. That is why I follow this method of adding hot boiling water in proportion of 1:1 and keeping the rest ready aside, to add on as and when necessary. In my home, we do not like it if it turns too mushy, also for this particular dish, it must remain separate. 

** Once the moong dal is almost cooked, add in salt to taste, a cup of freshly grated coconut and mix well. While adding salt add more keeping in mind the addition of wheat shevai too, we will not add in any salt later. So the amount of salt added should hold good for both the moong dal and wheat shevai quantity when mixed together. Now add in the drained wheat (govan) shevai and mix well in light motion. Do not mix using force as then the shevai and moong dal will get crushed. Cover and cook till all is done. Lastly top with some roasted peanuts and mix well. Done. 

** "Govan Shevai ani Mooga Dali ghalnu Usli / Seasoned Sundried Wheat Shevai along with Moong Dal topped with fresh grated coconut and roasted groundnuts" is done and ready to be served. Serve this fresh and hot with some pickle for company or fresh curds. You can serve this for breakfast too, though we had this one for lunch. It was Adhikamass Ekadashi Upwas, so I had prepared this in satvik way for lunch. Do try this out and enjoy with your family and friends and do give me a feedback. Will be adding new combos soon, so do keep a keen watch on this space.

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