Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: DALS, LENTILS AND CURRIES

CHANA DAL FRY (BENGAL GRAM DAL)

It was another one of those days where I wanted to keep the meal simple and yet tasty. Most times, the perfect choice for such a meal is rice, dal and maybe a salad or upkari (dry curry) Today I decided to make Chana dal fry after finding it on vegrecipesofindia.com. I did make slight changes from the original one to suit our taste. Everyone at home likes spicy food, so increased the amount of green chillies and chilli powder. Enjoy!!! 😀

This is what you’ll need

Chana dal (bengal gram): 1 cup

Onion: 1 (chopped)

Tomatoes: 2 (chopped)

Ginger: 1tsp (chopped)

Garlic: 1tsp (chopped)

Green chillies: 2 (chopped)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Amchur: 1/2tsp

Garam masala: 1/2tsp

Kasuri methi: 2tsp

Cumin seeds: 1tsp

Hing (asafoetida): 1/2tsp

Coriander leaves: To garnish

Salt to taste

Oil/ Ghee: 1tbsp

Let’s get cooking

1. Wash the chana dal and soak for around half an hour. Pressure cook until well cooked, but not mushy. Keep aside.

2. Heat the oil/ghee in a pan. Season with cumin seeds and hing.

3. Add the onions and saute until pink.

4. Add the ginger, garlic and green chillies. Fry again for another 2 minutes.

5. Add the dry powders along with the tomatoes. Cover and cook until pulpy.

6. Once the oil separates, add the kasuri methi and salt. Mix well.

7. Add the cooked dal and bring to a boil. The consistency should be thick.

8. Garnish with coriander leaves and serve hot with rice or rotis.

Approximate preparation and cooking time: 1 hour (including soaking time)

Serves: 4

 

 

BAINGAN AUR PALAK KI DAAL (AUBERGINE AND SPINACH DAAL)

In spite of cooking such a variety, it is difficult to get my children to eat their quota of vegetables, especially my younger one. Was digging through the fridge to check what veggies I had so that I could try out something different. Stumbled upon an aubergine and some spinach. Wondered how a daal with these vegetables would taste? Nutritious without doubt, so enjoy! 😀

This is what you’ll need

Tur dal: 3/4cup

Masoor dal: 1/4cup

Bharta wala baingan (Purple aubergine): 1 (chopped)

Spinach: 2 cups (chopped)

Onions: 1 (big, chopped)

Tomatoes: 2 (chopped)

Ginger: 1/2″ piece (grated)

Garlic: 4 cloves (sliced)

Green chillies: 3 (slit)

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Red chillies: 2

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Pressure cook the daals together with a little salt and keep aside.

2. Heat the oil in a pan and season with the mustard seeds, cumin seeds and red chillies.

3. Add the ginger, garlic and once the garlic browns add the onions and green chillies.

4. Saute until the onions are translucent.

5. Add the spinach and once it cooks (around 2-3 minutes) add the aubergine.

6. After the aubergine is soft, add the tomatoes and cook until pulpy.

7. Add the turmeric powder and garam masala and fry for a minute.

8. Pour in the cooked dal and mix well until nice and smooth.

9. Check salt and bring to a boil. Don’t add too much water. The consistency should be slightly thick.

10. Serve hot with plain rice or chappatis.

Approximate preparation and cooking time: 35 minutes

Serves: 4

LASAN WALI MOONG DAL (GARLIC MOONG DAL)

A simple daily dal with lots of garlic seasoning, makes this a tasty accompaniment with Jeera rice.

This is what you’ll need

Moong dal: 1 cup

Onion: 1

Tomato: 1

Green chilli: 1

Turmeric powder: ½tsp

Chilli powder: 1tsp

Kitchen king masala: 1/2tsp

Chaat masala: 1/2tsp

Cumin seeds: 1tsp

Coriander leaves: Few

Garlic: 5 cloves

Red chillies: 2

Oil: 1tsp

Ghee: 1tsp

Salt to taste

Lets get cooking

1. Cook the moong dal along with the turmeric and chilli powder.

2. Chop the onion, tomato, green chilli, garlic and coriander leaves.

3. Heat the oil in a pan and season with the cumin seeds.

4. Add the onion and green chilli. Saute until transparent.

5. Add the tomato and cook until the tomato is pulpy.

6. Add the kitchen king masala and the chaat masala.

7. Mix in the dal, along with salt and bring to a boil. Add water if the dal is too thick.

8. To prepare final seasoning, heat ghee in a pan and add the garlic along with the red chillies. When brown pour over dal.

9. Garnish with coriander leaves and serve hot with jeera rice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

Dietician’s Note

Moong dal is a great source of complex carbohydrates, fibre and protein.

They provide good nutrition for those on weight reduction diets since they are low in fat.

Regular consumption of moong dal also helps to reduce cholesterol since they are rich in fibre. Studies have shown that the high fibre in moong dal controls blood sugar from rising after a meal. This makes it a good choice for people with diabetes.

Garlic has been found to have health benefits too. It protects the heart against cardio vascular diseases, controls blood pressure.

Garlic also increases insulin release, thus helping in controlling blood glucose, so beneficial to diabetics.

MOOLANGI SAMBHAR (SPICY RADISH DAL)

With loads of weddings and functions in the family all we did in the past few weeks was eat, eat and over eat!! It was enough of the feasting and time to make some simple, comfort food. My kids love smabhar, which I usually make with idlis. Today however decided to make Radish Sambhar. Was a hit too!! 🙂

This is what you’ll need

Tur dal: 1 cup

Tomatoes: 2

Onions: 2

Radish: 2

Tamarind pulp: 1tsp

Turmeric powder: 1/2tsp

Chilli powder: 1/2tsp

Mustard seeds: 1tsp

Udad dal: 1tsp

Cumin seeds: 1/2tsp

Red chillies: 2

Curry leaves: Few

Coriander leaves: To garnish

Ghee: 1tbsp

Salt to taste

Let’s get cooking

1. Wash and pressure the dal along with the tomatoes, chilli powder and turmeric powder.

2. Once done mash well and keep aside.

3. Chop the onions finely and peel and cut the radish into roundels. Chop the coriander leaves.  Mix the sambhar powder with 2-3tbsp of water

4. Heat the ghee in a pan and season with the mustard seeds, udad dal, cumin seeds. Once they brown, add the curry leaves and red chillies.

5. Add the onions and saute for a couple of minutes.

6. Add the chopped radish, along with a glass of water and salt. Cover and cook until the radish is cooked. (takes around 5-7 minutes)

7. Add the tamarind pulp, sambhar powder paste and the cooked dal.

8. Bring to a boil and cook on a low flame for 5-7 minutes.

9. Garnish with chopped coriander leaves and serve hot with idli, dosa or rice.

 

Approximate preparation and cooking time: 35 minutes

Serves: 4

Dietician’s Note

Radishes are full of nutrients, especially Vitamin C.

Radish is high in phytochemicals, which have anti carcinogenic properties.

Having a high fibre content, low calorific value and also a low glycaemic index, Radish is a good choice of vegetable for diabetics. The low calorie and high fibre content also is beneficial for those on weight reducing diets.

The high fibre content in radish is also good to relieve constipation.

The tur dal in the sambhar, is high in protein and also a good source of Folic acid.

 

 

 

BLACK EYED BEANS CURRY

Usually end up making typical konkani ghashis (coconut based curry) when I have black eyed beans. This time however I thought I will try something different. It tasted quite good even in the North Indian style curry.

This is what you’ll need

Black eyed beans: 1 cup

Onions: 2

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chilli: 1

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Kitchen king masala: 1tsp

Cumin seeds: 1tsp

Cinnamon: 1/2″piece

Cloves: 3

Cardamom: 2

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Soak the beans overnight and pressure cook them the next day. (I cooked them for 2 whistles) Keep aside.

2. Chop the onions, tomatoes, green chilli and coriander leaves.

3. Heat oil in a pan and season with cumin seeds and the whole spices.

4. Add the onions and green chilli and fry until transparent.

5. Add the ginger garlic paste and fry for 2 minutes.

6. Mix in the chilli powder, turmeric powder and coriander powder. Fry for a further minute.

7. Now add the tomatoes and cook until soft and pulpy.

8. Add the beans, kitchen king masala and a little water (depending on the consistency you like) and bring the mixture to a boil.

9. Cook on a low flame for around 5 minutes.

10. Garnish with coriander leaves and serve hot with phulkas or rice.

Approximate preparation and cooking time: 45 minutes (excluding soaking time)

Serves: 4

 

 

QUICK DAL FRY

I have made Dal Fry earlier, but in my previous recipe I used a combination of masoor and moong dal. This time however, I tried making it with tur dal and it was a welcome meal along with rice especially after all the festive food feasts. Enjoy! 😀

This is what you’ll need

Tur dal: 1 cup

Onions: 1 (big)

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chilli: 1

Curry leaves: Few

Chilli powder: ½tsp

Turmeric powder: ½tsp

Garam masala:  ½tsp

Amchur: ½tsp

Coriander leaves: Few

Lemon juice: 1tsp

Salt to taste

For seasoning

Ghee: 1tbsp

Mustard seeds: 1/2tsp

Cumin seeds: 1tsp

Whole red chillies: 2

Hing (asafoetida): 1/2tsp

Let’s get cooking

1. Wash the dal. Add 3-4 glasses of water in a pan along with the dal and turmeric powder. Cook until soft.

2. Chop the onions, tomatoes, coriander leaves finely.

3. Slit the green chilli.

4. Heat the ghee in a pan. Season with the mustard seeds, cumin seeds, red chilli, curry leaves and asafoetida.

5. Add the onion and saute until transparent.

6. Add the ginger garlic paste and fry for another minute.

7. Add the green chilli, red chilli powder and fry for a few seconds.

8. Add the tomatoes and cook until pulpy.

9. Add the dal, salt, amchur powder, garam masala, lemon juice and bring to a boil.

10. Garnish with coriander leaves and serve with rice or rotis.

Approximate preparation and cooking time: 30 minutes
Serves: 3-4

CHOLE MASALA AND BATURAS (CHICK PEA CURRY AND NORTH INDIAN FRIED BREAD)

I’ve tried many recipes for Chole, most times using the ready made chole or chana masala. This morning I was up earlier than usual, in spite of it being the weekend and while browsing through the internet came across this recipe in The Hindu for Chole and Baturas.

This is what you’ll need

For the Chole 

Kabuli chana: 250gms ( I used 2 small tins)

Onions: 3 (sliced)

Tomatoes: 3 (sliced)

Garlic: 4 cloves ( chopped)

Ginger: 1/4″ piece (sliced)

Gren chillies: 3 (chopped)

Cloves: 3

Cardamom: 3

Cinnamon: 1/2″ piece

Turmeric powder: 1 tsp

Chilli powder: 1 1/2tsp

Coriander powder: 1tbsp

Fennel seeds: 1/4tsp

Cumin seeds: 1/2tsp

Peppercorns: 4

Coriander leaves: 2tbsp (chopped)

Amchur: 1tsp

Tomato chilli ketchup: 2tsp

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Since I used the cooked tinned chana, I modified this step a little. Instead of pressure cooking the soaked chana, I boiled the chana with the cloves, cinnamon, cardamom, half of the turmeric powder, chilli powder and coriander powder. Boil for around 5-7 minutes with half a glass of water. Keep aside.

2. Heat the oil in a pan and add the tomato chilli ketchup. Add the onions, green chillies, ginger, garlic and fry for 2-3 minutes. Add the rest of the turmeric powder, chilli powder, coriander powder, cumin seeds, fennel seeds, pepper corns, amchur along with the tomatoes and coriander leaves. Fry well until nicely brown.

3. Let it cool and grind with a little water to a smooth paste.

4. Add the ground paste back to the pan and pour in the cooked chick peas along with the water and salt.

5. Check the seasoning and adjust salt if required. Bring the mixture to a boil.

6. Serve hot with baturas.

Approximate preparation and cooking time: 40 minutes 

Serves: 4

For the Baturas

Wheat flour: 1 1/2 cups

All purpose flour: 4tbsp

Bread: 2 slices

Milk: 1/4cup

Yoghurt: 3-4tbsp

Salt

Oil for frying

Let’s get cooking
1. Soak the bread slices in the milk until soft and soggy.
2. Mix in the wheat flour, all purpose flour, yoghurt and salt. Knead well to a soft dough. (Add water only if required)
3. Cover with a damp cloth and keep for 4-5 hours.
4. When ready to make baturas, heat the oil and roll out into large discs and deep fry in hot oil.
5. Serve with chole.

Dietician’s Note

Chickpeas are a good source of protein. They are rich in both soluble and insoluble dietary fibre. The soluble fibre helps reduce cholesterol and studies have shown that insoluble fibre not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.

Soluble fibre helps stabilize blood sugar levels. They have a low Glycaemic Index which means carbohydrate in them is broken down and digested slowly. This is helpful for diabetics

The high fibre content of the chickpeas helps maintain satiety and hence an excellent for weight loss diets.

 

 

 

 

KAJU MASALA (CREAMY CASHEW NUT CURRY)

Was planning to make Biryani today and instead of the usual raita I thought I will make a nice curry to go with it. While browsing for cashew curries, I came upon this Kaju Curry from Monsoonspice.com. It looked really appealing and very easy to make too. Tried it out with minimal variations and it was so delicious that I could not wait to dig into it!!

This is what you’ll need

Cahsew nuts: 1 1/2 cups

Tomatoes: 3 (pureed)

Ginger garlic paste: 1tsp

Sugar: 1/2tsp (optional)

Oil: 1 1/2tbsp

Ghee: 1tbsp

Salt to taste

For onion paste

Onions: 2

Cinnamon: 1″ piece

Cloves: 4

Cardamom: 2

Dhania seeds: 1 heaped tbsp

Cumin seeds: 1tsp

Dried red chillies: 5

Cashew nuts: 8

Spices

Garam Masala: 1/2tsp

Kitchen king masala: 1/2tsp (optional)

Amchur: 1/4tsp

Kasuri methi: 3tsp

Coriander leaves: To garnish

Let’s get cooking

1. Grind the ingredients under onion paste to a smooth paste, without adding water. Keep aside.

2. In 1tbsp of ghee dry roast the cashew nuts until they turn light brown. Keep aside.

3. In the same pan heat the oil and fry the onion paste on a low flame, until nicely brown and raw smell disappears.

4. Add the ginger garlic paste and kasuri methi. Fry for a couple of minute.

5. Add the garam masala, kitchen king masala and amchur and fry for another minute.

6. Put in the tomato puree, sugar and salt, along with 1 1/2 to 2 cups of water and bring it to a boil. Let it cook for 5-7 minutes.

7. Add the cashew nuts and mix well. Let it cook for another 5 minutes.

8. Turn off gas. Garnish the curry with coriander leaves and serve hot with naan, rotis or biryani.

Approximate preparation and cooking time: 30 minutes

Serves: 4-6

DAL TADKA

I have made Dal Tadka quite a few times, but what I made today was just like what you get in the restaurants! Thanks to vegrecipesofindia.com. The blogger of the website, Dassana did mention that it tasted exactly like in the restaurants which tempted me to try making it. I have to admit it indeed was finger licking good. With some plain basmati rice, pickle and papad it was a perfect relaxing weekend meal.

This is what you’ll need

For the dal

Tuar dal: 3/4 cup

Masoor dal: 3/4 cup

Onion: 1 (big) finely chopped

Tomato: 1 (big) finely chopped

Green chillies: 3-4 (slit)

Ginger: 1tsp chopped

Turmeric powder: 1tsp

Hing (asafoetida): 1/4tsp

Garam masala: 1/2tsp

Kasuri methi: 1tsp

Coriander leaves: 2tsp (chopped)

Salt to taste

For the tadka

Ghee: 2tbsp

Cumin seeds: 1tsp

Garlic: 6 cloves (chopped)

Red chillies: 3

Hing: 1/2tsp

To garnish

Coriander leaves: Few

Cream: Optional

Let’s get cooking

1. Wash the dals. Add the onions, tomatoes, green chillies, turmeric powder, hing and salt along with 3 glasses of water and cook in a pressure cooker for 3-4 whistles or until done.

2. When the pressure drops mash the dal with a churner to a smooth creamy mixture.

3. Add water if the dal is too thick. (note that this dal is slightly thick in consistency, so do not add too much of water) Simmer and cook for 2-3 minutes.

4. Add the garam masala, kasuri methi and coriander leaves. Bring to a boil and turn off the gas.

5. Prepare the seasoning. Heat the ghee in a pan and add the cumin seeds.

6. When they sputter, add the chopped garlic, red chillies and hing.

7. Once garlic turns brown add the tempering to the dal. Mix well.

8. Garnish with coriander leaves and cream. Serve hot with basmati rice or jeera rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

AMMA’S DAHI KADHI (YOGHURT DAL)

Ever since I can remember, each time Amma made this kadhi, I would be so impatient to have dinner, sometimes not even wait until dinner time. I would just grab a bowlful of this kadhi and have it piping hot. Tasted yummm, especially the garlic flavour. Personally I am not a great fan of garlic, but this kadhi I just couldn’t resist.

This is what you’ll need

Yoghurt: 100ml

Besan (gram flour): 1tbsp

Onion: 1

Tomato: 1

Green chillies: 2

Garlic: 2 cloves

Turmeric powder: a pinch

Mustard seeds: ¼tsp

Udad dal: ¼tsp

Curry leaves : Few

Salt to taste

Oil

Let’s get cooking

1. Whisk the yoghurt and besan into a smooth paste and keep aside.

2. Chop the onions, tomatoes and garlic. Slice the green chilli.

3. Heat the oil and add the mustard seeds. When it sputters, add the udad dal and curry leaves.

4. Add the chopped onions, green chilli and garlic. Sauté until the onions are transparent. Add the turmeric powder.

5. Add the yoghurt mixture along with the tomatoes, and 2 glasses of water.

6. Let the mixture come to a boil. Simmer and cook for a further 5 minutes. Add salt and serve hot with rice.

Approximate preparation and cooking time: 25 minutes

Serves: 4

Dietician’s Note

A quick and simple dal to make, with yoghurt and chick pea flour, making this dal rich in protein.

The yoghurt and tomatoes give it a soury tang, hence if the salt is omitted, can be had by patients with hypertension and other cardiovascular diseases.

For obese and over weight people skimmed milk yoghurt can be used.

Tomatoes are rich in Lycopene, Vitamin A and C. Lycopene has shown to have anti canrcinogenic properties. Onions are also known to protect against cancer, lower blood pressure, reduce heart attack thanks to the presence of phytochemicals and the flavonoid quercetin.

 

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