Green Moong Dal Sojji<\/h2>\n\t![](\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/moong-150x150.jpg\")
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Ingredients<\/strong>:<\/p>\n Small ice – \u00be padi<\/p>\n Roasted Green Moong Dal – \u00bc padi<\/p>\n Water – 2 padi<\/p>\n Turmeric Powder – \u215b r.e<\/p>\n Salt – \u00bd palam<\/p>\n Pepper – \u215b palam<\/p>\n Cumin Seed – \u215b palam<\/p>\n For Seasoning<\/strong>:<\/p>\n Ghee – 3 padi<\/p>\n Red Chillies – \u00bc palam<\/p>\n Urad Dal\/Black Gram – \u00bd palam<\/p>\n Mustard Seeds – \u00bc palam<\/p>\n Curry Leaves – 1\/8 palam<\/p>\n Method<\/strong>:<\/p>\n 1. Clean the rice thoroughly with water and drain the water. Fry small rice until golden brown.<\/p>\n 2. Fry green moong dal until golden brown. It can be broken and used after it is fried. This makes the dal tasty and aromatic. Mix the fried dal with the fried small rice.<\/p>\n 3. Pour 3 padis of ghee in a pot that can hold 5 padis of water and heat it. Refer to the 22nd recipe for seasoning by adding red chillies, urad dal and mustard. Add curry leaves to the seasoning and when the spluttering sound stops, add 2 padis of water to the prepared 4. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, jeera to the ghee. Add asafoetida to it and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove 5. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of jeera, pepper and asafoetida will spread all over the dish.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" Sojji is rice, generally of the small variety, that is dry roasted for preparation of various kinds of dishes in the Bhagashastra. This rice is also called Usali in the cuisine of Maharashtra and Karnataka and is prepared on festivals such as Ekadasi, where people have to fast. With the dry roasted rice or sojji […]<\/p>\n","protected":false},"author":48,"featured_media":2627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[25,729,735,32],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2622"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2622"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/2627"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
seasoning. Put turmeric powder in the water. When the water boils, add the fried rice. Stir well and close it with a lid. When the rice is \u00be cooked, add powdered salt to the boiling sojji and stir it with a ladle.<\/p>\n
from the fire.<\/p>\n