Tag Archives: dal

PALAK KHICHDI (SPINACH WITH RICE AND MOONG DAL)

Another one of those days when you are lazy and to make it worse haven’t decided what to cook!! I had a bunch of fresh spinach in the fridge and the first thought that came to my mind was Palak Khichdi, a perfect one pot healthy and nutritious meal, packed with fibre, proteins, vitamins and minerals. The recipe is adapted from Rajshri Food video on your tube, by Chef Ruchi.

This is what you’ll need

Rice: 1 cup

Moong dal: 1/2 cup

Turmeric: 1/4tsp

Salt to taste

Palak: 1 and a half cups (ground to a paste with a little water)

Onion: 1 (finely chopped)

Tomatoes: 2 (finely chopped)

Ginger: 1tsp (finely chopped)

Garlic: 1 tsp (finely chopped)

Green chillies: 5 (finely chopped)

Garam masala: 1/2tsp

Ghee: 1tbsp

For the seasoning

Cumin seeds: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Hing: 1/2tsp

Red chillies: 4

Coriander leaves: 1tsp (finely chopped)

Curry leaves: Few

The rest of the chopped ginger garlic: 1tsp

Ghee: 1tbsp

Let’s get cooking

1. Wash and rinse the rice and dal.

2. In a pressure cooker, add the rice, dal, turmeric powder, salt and 3 cups of water.  Cover the prssuure cooker and cook for 2 whistles. Switch off the cooker, open the lid and keep aside.

3. In another pan heat 1 tbsp of ghee and add half tsp each of the finely chopped ginger and garlic. Fry for 30 seconds.

4. Add the onions and green chillies and fry until the onions are transparent.

5. Add in the tomatoes and cook until the tomatoes are pulpy.

6. Add the palak puree along with the garam masala, salt and on a low flame cook until the palak is cooked. (Around 5 to 6 minutes)

7. To the palak mixture add the khichdi (rice and dal mixture) and mix well.

8. Add a glass of water if the consistency of the khichdi is too thick. Bring the mixture to a boil and let it boil for 3 to 4 minutes.

9. In the mean time prepare the seasoning.

10. Heat the ghee is a small pan. Add the cumin seeds, cinnamon, cloves, hing, red chillies, ginger, garlic, curry leaves and coriander leaves. Fry for 30 seconds.

11. Pour on the khichdi, mix well and serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4

Dietician’s Note

Spinach is an excellent source of vitamins and minerals, especially Vitamin K and magnesium and iron. It is rich in fibre and low in calories. A good choice for people with anaemia and those on weight reducing diets.

This dish is a cereal pulse combination, making it rich in proteins.

Minimal amount of oil can be used if you want to avoid using ghee.

Moong dal is a good source of fibre, making this a good choice for people with constipation.

 

TINDORA DAL (IVY GOURD DAL)

Tendle, in konkani also known as ivy gourd, or tindora is not a vegetable I buy very often. This time decided to search for different recipes with it and indiankhana.net had a recipe that I would have never thought of…..Tindora Dal. We do use tendle in sambars along with many other vegetables, but this combination was unusual and I thought it was another good idea to get the kids to eat their quota of vegetables without much fuss! It did work!! 🙂

This is what you’ll need

For the dal

Moong dal: 1/2 cup

Tindora (Ivy gourd): 1 cup (sliced into 1/2 inch roundels)

Onion: 1 large (chopped)

Tomato: 1 large (chopped)

Green chillies: 3

Coriander leaves: To garnish

Salt to taste

For the seasoning

Ghee: 2tsp

Cumin seeds: 1tsp

Whole red chillies: 2

Curry leaves: Few

Chopped garlic: 1tsp

Hing (asafoetida): 1/2tsp

Let’s get cooking

1. Add the chopped tindora, onion, tomato, chillies and dal in a pressure cooker, along with 2 glasses of water. Cook until 2 whistles.

2. Once the pressure drops, open the cooker, mash gently add salt and more water if required.

3. Prepare the seasoning, by melting the ghee.

4. Add the cumin seeds, red chillies, curry leaves, hing and chopped garlic. Fry iuntil the garlic is light brown.

5. Turn off the flame and add this tempering to the dal.

6. Mix well, garnish with chopped coriander leaves and serve hot with rice or chappatis.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

 

 

 

PINEAPPLE RASAM (TANGY PINEAPPLE DAL)

I have said this many times, and will say it yet again Pineapple in any form is a favourite of mine! Be it the fruit, in a curry rice or dessert. Last night stumbled upon this recipe on rakskitchen.net and the next thing I knew was that I had to stop by the super market the next morning so that I could make this delicious looking rasam for lunch. I like rasams slightly on the sweeter side, which is why I added jaggery (which was not there in the original recipe) None the less turned out yummy! Thanks Raks for this mouth watering recipe.

 This is what you’ll need

For the dal

Pineapple: 400gms

Tur dal: 1/2cup (cooked)

Tomatoes: 2

Turmeric powder: 1/4tsp

Rasam powder: 1 1/2tsp

Jaggery: 1-2tbsp (grated) (Optional)

Coriander leaves: To garnish

Salt to taste

To be ground coarsely

Pepper corns: 1tsp

Cumin seeds: 1tsp

Garlic: 4 cloves

For the seasoning

Mustard seeds: 1tsp

Methi (fenugreek seeds): 1/2tsp

Curry leaves: Few

Red chillies: 3

Hing (asafoetida): 1/2tsp

Ghee: 1tbsp

Let’s get cooking

1. Coarsely grind the ingredients mentioned under to be ground and keep aside.

2. Make a paste with half of the pineapple (200gms) and keep aside.

3. Mash one tomato, along with a glass of water. Add 3/4 of the coarsely ground paste, rasam powder, turmeric powder, salt and the pineapple paste. Mix well and keep ready.

4. Chop the other tomato and the pineapple finely.

5. Heat the ghee in a pan and season with mustard seeds, methi, red chillies, hing and curry leaves.

6. Add the rest of the coarsely ground paste and fry for 30 seconds.

7. Add the chopped tomato and pineapple pieces and cook until soft.

8. Add the previously prepared tomato/pineapple mixture along with the jaggery (if using) and bring the mixture to a boil.

9. Add the cooked tur dal and boil again. Adjust consistency adding required amount of water.

10. Garnish with coriander leaves and serve hot with rice and upkari.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

PANCHRATNA DAL (FIVE LENTIL DAL)

My kids are not overtly fond of Rice. The prefer Chappatis. The few times that they do relish rice is when I cook a north indian dal to go along with it. Todays special was a combination of 5 dals to make Panchratna dal. Adapted this recipe from SindhiRasoi.com. The kids loved it and so did everyone else at home!

This is what you’ll need

Whole udad dal: 1/4cup

Whole moong: 1/4cup

Tuar dal: 1/4cup

Chana dal: 1/4cup

Masoor dal: 1/4cup

Onions: 2

Tomatoes: 2

Green chillies: 3

Ginger: 1tsp (grated)

Turmeric powder: 1/2tsp

Chilli powder: 1/2tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Ghee: 2tsp

Cumin seeds: 1tsp

Hing (asafoetida): 1/2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Wash the dals and soak together for 2 hours.

2. Pressure cook with salt and turmeric powder. Keep aside.

3. Chop the onions, tomatoes and green chillies finely.

4. Heat the ghee in a pan and season with cumin seeds and hing.

5. Add the grated ginger and onions. Saute until the onions are brown.

6. Add the tomatoes, chilli powder, coriander powder and cook until the tomatoes are pulpy.

7. Pour in the dal (that has been mashed slightly earlier) and mix well. Add a little water to bring it to a creamy consistency.

8. Add the garam masala and bring the dal to a boil.

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

Approximate preparation and cooking time: 40 minutes (excluding the dal soaking time)

Serves: 4

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

 

 

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.

 

 

 

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.

 

KHATTI DAL (TAMARIND DAL)

I’ve always been a fan of Nita Mehta’s recipes and while going through her recipe books, found this easy Hyderabadi Khatti Dal which is what I decided to make today.

This is what you’ll need

Tur Dal (red gram lentil): 1 cup

Tomatoes: 2

Curry leaves: Few

Grated ginger: 1/2tsp

Crushed garlic: 1tsp

Turmeric powder: 1/4tsp

Chilli powder: 1tsp

Coriander powder: 1tsp

Lemon sized tamarind ball soaked in 3/4 cup hot water

Green chillies: 2 (whole)

Coriander leaves: To garnish

Salt to taste

For the seasoning

Cumin seeds: 1/2tsp

Whole red chillies: 4

Garlic: 6 cloves (finely sliced)

Curry leaves: 15-20

Ghee: 3tbsp

Let’s get cooking

1. Wash the dal. Pressure cook the dal along with 3 cups of water, chopped tomatoes, curry leaves, ginger and garlic for one or two whistles. Let the pressure drop. Seive this mixture to get  a smooth dal.

2. Mash the tamarind and strain to get tamarind water. Keep aside.

3. Heat the dal. Add the salt, turmeric powder, chilli powder and coriander powder.

4. Add the tamarind water and cook on slow flame for 5-10 minutes.

5. Add the green chillies and coriander leaves.

6. Prepare the seasoning. Heat ghee and add the ingredients for seasoning. When the red chillies darken pour it over the dal.

7. Cover and keep. Serve hot with rice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

BHINDI KADHI (OKRA IN YOGHURT CURRY)

This is what you’ll need

Bhindi (okra): 200gms

Yoghurt: 2 cups

Besan (gramflour): 4tbsp

Green chillies: 3

Ginger garlic paste: 1/2tsp

Sugar: 1tsp

Seasoning:

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Methi (fenugreek) seeds: 1/2tsp

Turmeric powder: 1/2tsp

Cloves: 2

Cinnamon: 1/2″piece

Curry leaves: Few

Coriander leaves: To garnish

Oil for frying

Ghee: 1tbsp

Salt to taste

Let’s get cooking

1. Wash the bhindi and pat dry. Cut into one inch rounds and deep fry. Keep aside.

2. Whisk the yoghurt and the gramflour to a smooth paste and keep ready.

3. Heat the ghee in a pan. Season with mustard seeds, methi seeds, cumin seeds, cloves, cinnamon, turmeric powder and curry leaves.

4. Add the ginger garlic paste and fry for 30 seconds.

5. Add the yoghurt mixture, along with a glass of water to the seasoning and let the mixture cook. Stir continuously.

6. Cook on a low flame until the mixture comes to a boil.  Add the salt, slit green chillies and the sugar. Put in the fried bhindi and let it boil again. Add more water if the consistency is too thick.

7. Garnish with coriander leaves and serve hot with rice and pickle.

Approximate preparation and cooking time: 45 minutes

Serves: 2-3

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