“Better Than A Thousand Days
Of Diligent Study Is One Day
With A Great Teacher….”
Today is Teacher’s Day.As I was browsing the net this morning,I saw this quote and found myself travelling down the memory lane….
During the school years,teacher’s day was one of the functions we looked forward to.We used to present a skit or a piece of song / poem on the ‘teacher’ theme. More than the program, we got to bunk the classes in the name of practicing for the function.That was the real fun.
One of the greenest memory of teacher’s day celebration was that which took place when I just entered high school.Our seniors dressed like our teachers and took classes for us on their behalf while the teachers relaxed in the staff room.The seniors dressed like the staffs,spoke like them and even imitated their mannerisms! We loved it!
All this fun and thrill was lost once I finished my education but soon found out that each and every person and instance is a teacher!So wishing ….
A Very Happy Teacher’s day ….
… to all the teachers out there.Not just the teachers by profession but also to all the souls who have taught us valuable lessons in life….
Coming to today’s post for Blogging Marathon with the theme- Delicious Dals, I have cooked one of my favorite pulses – Whole green gram or Whole Moong dal.I used it in the sprouted form.As we are aware, sprouting is excellent way to maximize the benefits of nutrients and that too it can be got without a hassle.
Sprouted green gram – 100 grams
Tomato -2 , finely chopped
Pearl onion-5 numbers, peeled and chopped
Garlic- 2 pods, peeled and chopped
Green chilli – 1, slit
Sambar powder- 1 1/2 teaspoon
Oil- 1 teaspoon
Salt to taste
For tempering / Tadka / seasoning :
Pearl onion- 2, peeled and finely chopped
Red chilli – 1
Mustard seeds- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Curry leaves – a few
Oil- 1 teaspoon
- Heat oil in a pressure cooker.Put in the onion, garlic, green chillies and saute till onion turns brown.
- Put in the tomato and cook for a couple of minutes.
- Add 1 1/2 cups of water and bring to boil.
- Put in the sprouted dal,sambar powder and salt. Mix well.
- Pressure cook for 4 whistles or 15 minutes or till the sprouts is cooked well.
- When the pressure releases, open the cooker and check for the consistency. If it is too thick, heat it again and add water and cook to get the desired state.Else if it is too water cook till the water evaporates.
- Remove onto a serving bowl.
- Heat oil for seasoning in a small pan.
- Put in mustard, cumin seeds, red chilli,curry leaves.
- When it crackles, add the chopped onions and saute till brown.Pour over dal and mix well before serving.
This can be served with rice / roti.
We had this with rice, along with rasam,brinjal-potao curry and grilled pappad….
Sending this sprouted moong gravy to Jaya’s space where she is hosting MLLA-51
, an event by Susan