ULUNDHU KANJI (BLACK URADAL PORRIDGE)

HOW TO MAKE ULUNDHU KANJI (BLACK LENTILS PORRIDGE)

Black gram is one of the key ingredients in making idli and dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada  contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making papadum, in which white lentils are usually used

HEALTH BENIFITS :

Urad dal (Black Gram) is a lentil that contains essential Omega-3 and Omega-6 Fatty Acids that cannot be made naturally by the human body. According to Indian Ayurvedic practices, urad dal called Masha during ancient times is highly beneficial during pregnancy. It is still widely used in Ayurvedic and alternative medicines. However, there are some speculations about its safe consumption during pregnancy.

1. Foetal brain growth

2. Helps in digestion and urination3. Preventive benefits
4. cholesterol check
5. Bone benefits
6. Anemia prevention
7. Cardiac care
8. Energy bank
9. Extra protein
10. Pain and inflammation control.

What Important Nutrients are found in Black Gram?

Black gram is not just rich in fatty acids, but has many other nutrients too:

Nutrient	Nutritional value
Essential fatty acids	One cup contains 603 mg omega-3 and 43 mg Omega-6.
Calories	341 g 100 gm
Total Fat	1.6 g per 100 gm
Sodium	38 mg per 100 gm
Potassium	983 mg per 100 gm
Total Carbohydrate	59 g per 100 gm
Protein	25 g per 100 gm
Calcium	0.13 per 100 gm
Iron	42 % per 100 gm
Vitamin B-6	15 % per 100 gm
Magnesium	66 % per 100 gm

source: from  google.

Today's recipe is black lentils porridge. I have 3 years old baby for him i used to feed this once in a week.  In this main ingredients is black lentils which is rich in nutrients.  This porridge is healthy and tasty, so i will feed this to my baby.  I hope this will be helpful to you.  

It is not only for babies and also for pregnant ladies and aged people.  Mainly it gives bone strength.

INGREDIENTS:

 Black uradal                        :   1/2 cup

Jaggery                                :   2 to 3 cups
Coconut                               :   1 cup
Cardamom                            :   1 spoon
salt                                        :    a pinch

PREPARATION :

Fry the urad dal until aroma comes. After that soak them for 30 mts . 

.

After 30 mts grind them finely using mixie or blender

Fry the coconut in ghee 

METHOD:

In a pan add 400 ml of water and boil, after gets boiled gradually add urad dal otherwise it will form balls.

In another pan add 200 ml of water add jaggery boil it untill it becomes liquid consistent.

After that add jaggery to urad dal and stir continuously without forming lumps.

Now add coconut, and stir about 2 to 4 mts.

Now switch off the stove and add cardamom, salt. Finally it is ready serve it in  bowl.

.