Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts

Black Eyed Peas Curry /Safed Lobia ka Salan#SundayFunday

This is a delicious, vegan and gluten free curry, a main course dish , which can be enjoyed with steamed rice or rotis.

Ingredients
1½ Cups Black Eyed Beans /Safed Lobia
½ Cup Oil
1 Medium Onion - sliced
¾ Teaspoon Cumin seeds
2 Bay leaves
2 Teaspoons Ginger Garlic paste
2 Medium Tomatoes - chopped
1+ 2 Green chilies - chopped
Salt to taste
1 Teaspoon Red chili powder or to your spice level
½ Teaspoon Turmeric powder 
2 Teaspoons Coriander powder 
To Be Added Last
1 Vegetable cube
½ Teaspoon Garam masala 
½ Teaspoon Coriander powder 
¼ Teaspoon Cumin powder 
For Garnishing
Fresh Coriander leaves - chopped

Method
Wash and soak the black eyed peas in water for at least 4 hours.
In a pressure cooker, heat oil and sliced onions, cumin seeds, bay leaves. Sauté until the onions start to turn light golden. Then add ginger and garlic paste and sauté until the raw smell vanishes. Add chopped tomatoes and one chopped green chilly cook until the tomatoes are soft & mushy and the oil separates from the gravy. 
Now add salt, red chili powder, turmeric powder and coriander powder, sauté for two minutes. Now wash the black eyed peas once again with fresh water and add to the gravy. Add 3 - 4 cups of water and pressure cook on high flame for one whistle then for 7 to 10 minutes on low flame. After that switch off the flame, let the pressure release and the cooker cool completely.
Open, remove the lid and cook for 5-8 minutes stirring occasionally until completely done and you have the gravy consistency you require. Now add vegetable cube, garam masala, coriander powder, cumin powder and remaining two chopped green chilies. Mix and let is simmer for just two minutes, then turn off the flame. Garnish with fresh chopped coriander leaves.
Serve hot with rice. Enjoy!!
Labels: Black Eyed Peas, Curry, Main course, Indian, Vegetarian, Vegan, Gluten free, Sunday Funday, Lentils, Pressure Cooker, One Pot Meal 

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Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 
Method
Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering
Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

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Bisi Bele Bath#Improv

Bisi Bele Bath or Bisi Bele Huliyanna is a dish meal which is flavorsome, spicy and slightly tangy complete meal made with lentils, rice, mixed vegetables and a super aromatic spice powder. This is a famous Karnataka cuisine dish. It's actually a masala khichdi with lots of veggies. The term “Bisi bele bath” translates to “Hot Lentil Rice Dish”. “Bisi” is a Kannada word meaning “Hot”, “Bele” translates to “Lentils” and “Bath” is a word that denotes a “Soupy Rice".
Bisi Bele Bath is so popular that you get it so easily in the South Indian restaurants in Bangalore.  To make this dish I have used readymade Bisi Bele Bath masala, which is readily available in any store. I am sharing the quick and delicious way to prepare this dish/ a pressure cooker version. 

Serve 5 as a complete meal
Ingredients

1 Cup Short Grain Rice(- washed)
1/3 Cup Tur Dal
1 Medium Onion - chopped
1 Teaspoon Finely Chopped Ginger
1 Large Tomato - chopped
8 - 10 Beans - cut into big bits
½ Cup Green Peas - I used frozen
½ Cup Cauliflower Florets - I used frozen
½ Cup Pumpkin - cut into medium cubes
½ Cup Carrot - cut into medium cubes
2 Small Potato - cut into medium cubes
½ Cup Diced Capsicum - I used Red , Yellow and Green - you can use any one color
½ Cup Tamarind Juice
1½ Tablespoons Level Bisi Bele Bath Powder
¼ Teaspoon + ½ Teaspoon Salt or to taste
For The Tadka
½ Cup Oil
1½ Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
2 Sprig Curry Leaves
¼ Cup Cashewnuts or Raw Peanuts - I used Cashewnuts
2 Dried Red Chillies

Method
For Cooking The Veggies

In a pressure cooker add the all the veggies, beans, pumpkin, potato , carrot ( since I used frozen cauliflower and peas I did not add to the cooker. If you are using fresh then add this to the cooker). Add ¼ teaspoon salt and ½ cup water. Take one whistle on high flame. Let the cooker cool completely. Strain the stock & veggies. Keep them aside separately.
In the same cooker add the rice and lentils, with ½ teaspoon salt. Measure the stock from the veggies. Add total 5 cups water. Keep it on medium high flame and take 5 whistles. The rice and lentils should be mushy, then you do not need to mash them.
In a big kadai/ pot heat oil, add the mustard seeds, when they splutter add the asafoetida, curry leaves , dried red chillies and cashewnuts sauté for a minute or till the cashewnuts turn golden. Remove ½ of the tadka and keep aside for garnish ( this is optional).
Now add the capsicum, peas and cauliflower, saute for a minute or two. Then add all the cooked veggies, the bisi bele bath powder and saute till it releases an aroma, say for 2 minutes on medium low flame. 
Add the tamarind water and cooked rice dal mix. Give it a good mix, add more hot water if necessary to make it a soupy dish. Let this simmer for 4-5 minutes so that the flavors infuse on very low flame, covered with a lid. Taste for salt,  add accordingly.  After 4 -5 minutes switch off the flame. 
Serve garnished with the remaining tadka this hot. As this cools the rice and dal will absorb most of the stock and will thicken. 
We enjoyed this hot with fried rice papad or falafel. pickle and raita. Bisi bele bath is a delicious complete and healthy meal. My guest enjoyed this meal. Do try this recipe, you will definitely fall in love with it.
Labels : Khichdi, Karnataka, Rice, Lentils, Mixed Veggies, Pumpkin, Complete Meal, Healthy, Vegan, Gluten free, Main course, Tur Dal, Pressure Cooker, Improv Cooking Challenge

Improv Cooking Challenge
Squash & Rice
Bisi Bele Bath by Sneha's Recipes
Butternut Squash Methi Pulao by Magical Ingredients
Butternut Squash Rice Pudding by A Day in the Life on the Farm
Butternut Squash and Wild Rice Pilaf by Palatable Pastime

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Vegan Egyptian Koshari#EattheWorld

Egyptian Koshari is comfort meal of lentils, rice, chickpeas, with a topping  tomato sauce and  browned crispy onions! 
Koshari  is also spelled as, "Kushari",  it's a national dish of Egypt. Koshari is street food  and is  more or less like our Khichdi, which is supposed to have been taken  to Egypt in the late 19th century, during British occupation of both countries. This also similar to the Mujaddara, a classic rice-brown lentils dish.

Although this recipe takes a little extra time to put together, each element is simple to make and has to assembled just before serving.
This Koshari is a real comfort food , so satisfying, am, sure you will make it more often!

Ingredients 

For the Koshari 
1/2 Cup Brown Lentils / Puy Lentils / Sabut Masoor
1 Cup Basmati Rice
1 Cup Small Elbow Macaroni
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Pepper powder
1 Cinnamon stick
1 Cup Boiled Chickpeas
1 Cup Fried Onions
2 Tablespoon Vegetable oil
Salt to taste
For the Sauce 

1 Teaspoon Garlic - minced
1 Cup Home made Tomato sauce
1 Onion - finely chopped
1 Teaspoon Vinegar or to taste
1 Teaspoon Cumin powder
1/2 Teaspoon Sugar
1 Teaspoon Paprika powder



Method
For the Sauce
In a saucepan, heat a tablespoons of oil, add garlic when the garlic releases an aroma, add the onion saute till soft and translucent, stir in tomato sauce, cumin and paprika powder and saute for few seconds. Add, sugar and pinch of salt. Bring to a simmer and cook until the sauce thickens. Stir in the white vinegar,give it a good stir. Take off flame, cover and keep warm until ready to serve.

Make the Koshari

To cook the Brown Lentils
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ pan and bring to a boil. Reduce heat and simmer lentils until done and not mushy. Drain lentils and set aside. Rinse the pot / pan .
To cook the rice 
In the same pot /pan , heat a oil, add rice, cinnamon stick saute for a minute add 2 cups of water, salt, pepper, cumin and coriander powder. Bring the water to a rolling boil then to cover the pan and cook until all the liquid has been absorbed and the rice is cooked through (about 15 - 20 minutes). Add the cook lentils on top and Keep covered and undisturbed for 5 minutes or so. Now combine the lentils and the rice - fluff with a fork. Set aside.

To make the pasta 

Cook the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt cook until the pasta is al dente. Drain.
Cover the chickpeas and warm it in the microwave just before serving.

To serve it 

Place the rice and lentils to a serving platter. Top with the elbow pasta and a tablespoon or two of the tomato sauce, then the chickpeas, and finally a sprinkle of the fried onions for garnish. Serve, Keep the remaining sauce and crispy onions separately in bowls, to add more if required.
Enjoy this delicious and filling meal.
Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Eygpt.

Check out all the wonderful  Egyptian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!



Labels : Rice, Vegan, Lentils, Chickpeas, Tomato Sauce, Eygpt
Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce) PalatablePastimeBedouin Stuffed Grape Leaves
Sneha's Recipe:
Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary

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Raw Mango Moong Dal Chutney/Mamidikaya Pesarapappu Pachadi#Improv

This is a Vegan & Gluten Free Moong Dal & Mango Chutney using raw mango, moong dal and other spices. Pachadi's in Andhra cuisine is mainly a chutney. This can be had with rice or dosa, this will actually pair well for sandwiches or even with rice. 
Ingredients
¼ Cup Yellow Moong Dal
1 Small Raw Mango- peeled & chopped
2 Dried Red Chillies
¼ Teaspoon Cumin Seeds
Salt to taste
1 Teaspoon Oil
For the Tadka

¼ Teaspoon Mustard Seeds
¼ Teaspoon Urad Dal
A Sprig Curry Leaves
2 -3 Dried Red Chillies
1 Teaspoon Oil
A pinch of Asafoetida

Method

Heat a teaspoon of oil in a pan. Add the moong dal and fry it, stirring continuously on a low flame till golden brown. Transfer it to a plate and set aside. In the same pan add the cumin seeds and fry for a few seconds. Transfer it to the plate and set aside. After this add the red chillies and fry for a few seconds.  Let them cool completely.
In a small mixer jar first grind the cumin seeds, moong dal and red chillies into a coarse powder. Now add  the chopped mango, salt  to taste and grind it to a little coarse paste by adding water. Transfer the chutney into a bowl.
For the Tadka
Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter and the urad dal turns brown, add the curry leaves, asafoetida and red chillies, mix it well and immediately pour this over the ground chutney.
Serve with rice or with Tadka Dosa, this is a quick, easy, tasty and delicious chutney.
My Notes

For this chutney, have used 
 semi ripe yet firm mango, can use raw mango too, just add the quantity mango according to its sourness. So taste it before you take it out from the mixer jar. 
Labels: Chutneys & Dips, Raw Mango, Lentils, Vegan, Gluten free, Healthy, Andhra Pradesh, Improv Cooking Challenge,South Indian

Improv Cooking Challenge: August 2019  
Theme - Chilly & Mango
Chileta Mango suckers by Pandemonium Noshery
Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm
Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe

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Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.
It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
Ingredients 
2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Method
Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.
Add this cooled mixture along with the oil to the batter, mix it well. 
Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  
When it look like , dry on top and the bottom is brown, brush oil on top.
 then flip to the other side once it's done on that side. Try to spread it thinly.
When done see the brown spots on top, do no brown it too much. 
Take it out on to a serving plate like wise make the more dosas with remaining batter.
Serve hot.. Enjoy or with chutneyHomemade Idili / Dosa Podi, these are so crisp and perfect. 
Other Idli / Dosa recipes 
Indo Chinese Idli Fry - Leftover Idlis
Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils 

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Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 
Ingredients
For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 

1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 
1 Tablespoon Oil

Method 
For the Dosa Batter
Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.
Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  
In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.
Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa
Take how much you want to use in another smaller pot. 
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 
Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.
When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.
In one or two dosas I had some leftover potato sabzi added that too.
Serve hot with Spicy Tomato Chutney.
For the Spicy Tomato Chutney
Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 
the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 
Add chopped tomato and keep sauteing till all moisture goes off. 
Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 
Let this mixture cool completely and then grind it to a smooth paste. 
For the Tadka
Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 
Chutney is ready to be served !!
Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian
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