Masoor Dal Foogath

September 3, 2014

This is my mummy's recipe, she used to prepare this foogath very often.  The only change I made in her recipe is that have added curry leaves.  I love the aroma of the curry leaves in this dish.   This is an easy and no fuss recipe.

Ingredients

1 Cup Masoor dal 
1 Large Onion - sliced
2 Green chilies - sliced
1/4 Teaspoon Turmeric powder
A pinch of Asafoetida
Salt and Pepper powder to taste 
2 Tablespoon Oil
A sprig curry leaves


Method

Wash and soak the dal atleast for 10 to 15 minutes.

In a kadai heat oil, add the onions, green chilies, saute till the onions are translucent.

Add dal and saute for 2 minutes.  Then add turmeric, asafoetida, and water sufficient to cook the dal.  Cover and cook the dal.

When the dal is cooked, then add the salt and pepper powder, give it a quick stir.  Add the curry leaves and cover immediately.  Switch off the flame and keep this covered till it's time to serve.  This can be had  hot with rotis or parathas.  Do try this and give your comments.

Sending this to Mireille's, challenge cooking with seeds  and  linking it to Priya.

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Labels: Cooking with seeds, Healthy, Lentils,  Vegan, Vegetables, Masoor dal

Kadvya Vaalachi Usal

Vaal is a very commonly used legume in Maharashtra, it is brown in color with a white line running through one edge. It is seen in various varieties and one version is called the ‘kadave vaal’ where ‘kadave’ means bitter. I do not know why it’s called kadave because this vaal is sweet in taste.

We had this Vaalachi Usal with Jowar roti. The sprouted vaal can be peeled by placing them in warm water.

Ingredients
2 Cups Sprouted Kadave Vaal
2 Medium sized Onions - finely chopped
2 Green chilies - finely chopped
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Goda Masala
3-4  Kokam slices
3 Tablespoon Oil
1/2 Teaspoon Mustard seeds
A sprig Curry leaves
1 Tablespoon Coriander - finely chopped

1 Teaspoon Jaggery

Salt to taste

Method

To sprout the vaal soak the beans for 4 hours in place the bean in a cotton cloth and keep it in a dark place to spourt.  After a day the bean will sprout.  Place these beans in warm water for  an hour and the skin will loosen .  Peel the skins and keep the vaal aside (see pic). 

In a pan heat oil, add the mustard seeds, when the crackle add the asafoetida, curry leaves, onions, green chillies and turmeric.  Saute the onions till light brown.  Then add the vaal, chilly powder, goda masala and kokum, lightly stir, add a cup of water and cook the vaal till done.  This will take about 8 - 10 minutes to cook.  When cooked add the salt and jaggery, cook again for a minute or two till the jaggery melts.  Garnish with coriander leaves and serve it with Jowar Roti.

Labels:  Lentils, Main course, Vegetarian, Kadave Vaal, Maharastrian Cuisine, Maharashtra, Sprouts

Matki Usal (Moth Beans)

They are extremely healthy and a great source of vitamins and protein. A bowl of sprouted matki beans give you your daily recommended intake of protein. Each tiny grain is packed with so much goodness and its delicious too.
Ingredients
1 Cup Matki /Moth Beans
2 Medium Onions - chopped
1 Large Tomato chopped
1 No Green chilly chopped
1 Teaspoon Garlic chopped
1 Teaspoon Ginger chopped
1 Sprig Curry leaves
1 Tablespoon Malvani Masala
¼ Teaspoon Goda Masala
½ Teaspoon Jaggery
½ Teaspoon Turmeric Powder
A pinch Asafoetida
2 Tablespoons Oil
½ Teaspoon Mustard seeds
Salt to taste
    
For garnishing
Chopped coriander and grated fresh coconut . 

Method

Wash Matki and keep it in a large bowl. Add 3 cups of water. Soak the seeds overnight. Next morning drain out water, rinse it with fresh water and drain it. Now transfer it to a sprout maker or else tie it tightly in a cotton cloth for a day the next day you will see it sprout. Wash it and cook in cooker with water to the level of the sprouts with turmeric and a 1/4 teaspoon salt. Take a whistle on high flame and when cool immediately open the lid. 

In a kadai heat oil, add mustard seeds when it splutters, add turmeric powder, curry leaves and asafoetida. Saute it for a minute.Then add chopped onion and saute it light pink. Add finely chopped tomatoes and cook till it is soft. Now add sprouted matki, malvani masala and goda masala. Add the water in which the matki is cooked. Cover and cook it for 10 minutes on slow flame. After 10 minutes add jaggery and salt. Mix well. Again cover it and cook till jaggery melts. If you want extra gravy add water to adjust the consistency. Garnish it with chopped coriander and fresh coconut. Serve with rice or rotis. This usal can be used to make misal pav.

Labels: Vegetables, Vegan, Main course, Lentils, Matki, Moth Beans, Vegetarian, Vegan, Gluten Free, Maharastrian Cuisine 

Thatte Idli / Plate Idli

This is also called Tumkur Idli and it is a Karnataka special. When I visited my daughter in Bangalore she took me to this street somewhere near VVPuram which is a street food road. At this place I had this awesome food. These are so soft and spongy and served in a bamboo plate and banana leaf . You must try this recipe in your kitchen and I am sure you too will love this idlis Well, I don't own that specialized thatte idli vessel which are plates but, I used a plate to prepare it, turned out perfect.

Ingredients
1/2 cup  Parboiled rice
1/2 cup  Raw rice

3/4 cup  Urad dal
1/2 cup  Cooked rice
1/2 teaspoon Soda 

Salt to taste
1 teaspoon  Oil

Method
Soak raw and paroiled rice together in water for at least 5 hours. Soak Urad dal separately.
Grind them separately, using very little water as possible. Grind the cooked rice to finely and mix all the ground paste well. Add soda (dissolved in water), sesame oil. Allow it to ferment. May be for about 7 hours. Once the fermented Idly batter is ready. Grease plate either ghee or sesame oil. Pour little batter to it. Steam cook for about 15 mins. Serve warm along with chutney and sambar. We had with Sambar.

Labels: Breakfast, Brunch, Healthy, South Indian, Vegan,  Lentils,  Idli, Gluten free, Sourdough, Steamed

Sambar Recipe ( Without Coconut)

Sambar is prepared many different ways in Kerala,Tamil Nadu and Karnataka, where it usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. In this sambar I add brinjal, potatoes, drumsticks, onions or shallots, gherkins (tendli), red pumpkin, okra,tomato and sometimes capsicum too. This sambar can be served with rice, idli, and dosa and the amount of tamarind is adjusted to accordingly.
Ingredients:
1/2 cup of Tur dal
1 small line size tamarind soaked in a cup of water
1 onion, sliced long
2 gherkins (tendli) sliced into 4
1 potato, cubed
1 tomato chopped into 4
1 drumstick, cut into 4" pieces
1 brinjal cut into 4 pieces
2 okras chopped into 2 pieces
3 red pumpkins chopped in large chunks
1/4 tsp of turmeric powder
2 green chilies, slit
3 tablespoon sambar powder
1 tablespoon coriander leaves, chopped, for garnish

For tempering
1 tbsp oil
1 teaspoon mustard seeds
1/2 teaspoon of hinge/asafoetida
A few curry leaves
4-5 shallots sliced

Method
Cook the tur dal with water in a pressure cooker until it's soft and yet grainy.
Extract the juice from the tamarind and discard pulp and seeds. Cook the vegetables and green chillies in the tamarind water and 2 cups of water until soft. Add the sambar powder and the cooked toor dal. Bring to boil. If the sambar is too thick, add more water and bring to boil until the right consistency.
Heat the oil for tempering in a small pan. Add the mustard seed and when they splutter, add the rest of the ingredients. When the shallots turn golden brown, pour into the prepared sambar. Mix well and garnish with chopped coriander leaves. This can be had with rice, idli, dosa, uttapam etc. 

Labels: Vegetables, Lentils, South Indian, Main course, Vegan

Chole Sabzi (Chick Peas) / Kabuli Channa

March 1, 2014

During my college days we used to regularly eat Chole Bhature at Gurukripa Sion.  Still remember those days and taste of this dish which is Mumbai famous street food.  Today, I, give you my version of this dish Chole.

Ingredients

Kabuli channa / Chick peas   1 cup (wash & soak overnight)
Red chilly powder                     1 teaspoon
Coriander powder                     1 teaspoon
Tumeric powder                        1/4 teaspoon
Chole Masala                              1 tablespoon
Amchur powder                         1/2 teaspoon
Garam masala                            1/4 teaspoon
Jaggery                                        1/2 teaspoon
Salt to taste

Grind to paste

Onions                  2 nos
Tomato                 2 nos
Green chilly         1 no
Ginger                   1 teaspoon
Garlic                     1 teaspoon

Tempering

Oil                                         2 tablespoons
Bay leaf                                1 no

Garnishing

Coriander                          1 tablespoon chopped
Cubed fried potatoes      1 large


Method

Boil the chick peas in 4 cups of water in a cooker for 5 minutes.

In a kadai heat oil add the bay leaf, ground paste and fry well till oil separates.  Then add the cooked chick peas, chilly, coriander, chole, amchur, turmeric powder and salt mix well. Then add the water in which the chick peas was cooked give it a quick stir.  Cook on high flame for 2 minutes.  Cover with lid lower the flame and cook for 15 minutes.  Add the garam masala, jaggery  cook again for 5 minutes. Garnish with coriander and fried potatoes.  Serve hot with puris or Bhatura.  I prepared it dry with very little gravy.  You may adjust the gravy to your choice.

Labels: Vegetables, Lentils, Healthy, Main course, Vegan, Chickpea

Benefits of Masoor dal ( Lentils)

Health Benefits of Masoor dal (Lentils)

Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.
The higher fiber content of lentils helps in increasing the size of stool; hence, speeding the journey of waste products through the gut. In short, lentils are useful for alleviating constipation. The fiber content also reduces the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall.
The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.
The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.
Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.
Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.
Apart from providing low burning complex carbohydrates, lentils increase energy levels by replenishing iron stores. This is particularly very important for menstruating women, who are at a higher risk of iron deficiency.
Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.
Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.


Labels: Lentils, Vegetables, Health benefits, 

Khichdi with Masoor Dal (Lentils)

February 26, 2014

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A nutritious and tasty Khichdi with masoor dal and rice.

Ingredients

Rice                                   1 cup
Masoor dal                      1/2 cup
Cloves                                4
Cinnamon                        1 inch stick
Cardamom                       2
Cumin seeds                    1 teaspoon
Onion                                2 finely sliced
Tomatoes                         2 chopped
Green chilly                    1 slit
Coriander leaves            1 + 1 tablespoon
salt to taste
Ghee/Oil                          2 tablespoons
Curry leaves                    1 sprig
Hot water                         3 cups
Turmeric powder           1/4 teaspoon

Method

Wash rice and dal, keep it aside to soak for half an hour,
In a vessel add ghee/oil, fry the cumin, onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chilly, curry leaves and a part of the coriander leaves.
Keep the remaining coriander leaves for garnishing.
Add chopped tomatoes, turmeric and salt.
Add the drained rice and dal. Fry for few minutes.
Add 3 cups of hot water, Bring it to a rolling boil. Cover and cook it for 8 to 10 minutes on low flame till the rice is done. Garnish with chopped coriander leaves. Serve hot with a little ghee and salad.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels:Rice, Lentils, Healthy, Main course, Vegan, Khichdi, Cooking with seeds

Today's Simple Lunch Menu, Jeera Rice,Tadka Dal, Salad

February 9, 2012

  

Had to go out shopping  with  hubby dear. Went to look out for a laptop and camera for me. Using my hubby's laptop which I, can use only after he returns from office. Using my friends camera since the camera that I have the resolution is not good.  Pictures are dull and grainy effect. So, hubby dear decided for buy a laptop and camera for me since I have now developed this blogging craze. After all one and only Biwi,  uske iccha puri karni hai!. Then  shopped for trousers and shirts for hubby dear, came home late so this simply yet yummy lunch menu.

Tadkewali Dal, Coriander Jeera Rice and Fruit Farsan Yogurt Salad. So lets get to the recipe.

Tadkewali Dal

Tur Dal                        1 cup
Asafoetida/Hing       1/4 teaspoon
Saffron powder         1/2 teaspoon
Oil                                 1 teaspoon
Salt                               1/2 teaspoon

For the Tadka

Garlic                              4  flakes (lightly crushed)
Fresh Red Chilly          2 nos (cut in big bits)
Jeera/Cumin seeds     1/2 teaspoon
Rye                                   1/2 teaspoon
Ghee/Oil                        2 tablespoons  (I used pure ghee)
Curry Leaves                 1 sprig
Maggi Magic Masala   1 Teaspoon
Coriander Leaves         1 Tablespoon (Finely chopped)

Method 

Wash the dal. Cook the dal in a pressure cooker with hinge, oil, salt and 2 cups of water take 4 whistles. When the cooker cools down open it. Your dal is cooked.

In a pan  heat ghee add the rye, jeera and when it splutters add the garlic and saute for a minute. Add the curry leaves and red chilly saute again for a minute. Add coriander , dal and maggi magic masala. Add water to adjust the consistency you require and let it boil for 8 - 10 mins on slow flame.   Garnish with coriander. Ready to serve.     

Coriander Jeera Rice

Rice                           2 cups ( I used Surti Kolam)
Shah Jeera              1 teaspoon
Jeera                         1 teaspoon
Sugar                        1 teaspoon
Salt                            1 teaspoon or to your taste.
Water                       3 cups. 
Ghee /Oil               1.1/2 tablespoon (I used pure ghee)
Coriander               1/2 cup (finely chopped)
Bay leaf                   1 no
Curds/Lime juice 1 teaspoon

Wash the rice, drain and keep aside. In a pressure pan heat ghee add shahjeera, jeera & bay leaf . When the jeera splutters add the coriander and immediately add the water, curds/lime juice, salt and sugar. When water starts bubbling add the rice and bring it to boiling point. Cover with the cooker lid and take 3 whistles on high flame. Cool the cooker. Garnish it chopped coriander and serve hot. 

You must be wondering,  why curds or lime juice and sugar in the rice?   Sugar gives a good taste to the jeera rice. Use it and see the difference.

I use curds, for the rice to be pearly white .  The rice also comes out grainy when you add curds or lime juice ( This a tip to get grainy rice).

 Fruit Farsan Yogurt Salad

 Small Green Grapes                    15 nos
Small Strawberries                       5 nos          
Fried channa dal                           1 tablespoons
Mixed Farsan                                 3 tablespoons
Fine Nylon Sev                               1 tablespoons
Finely Chopped Onions               2 tablespoons
Rock Salt                                         A pinch
Chat Masala                                   1/4 teaspoon
Chilly powder                                1/4 teaspoon
Coriander finely chopped          1 tablespoon
Yogurt                                             1 cup beaten well

Place all the ingredients in a bowl and  mix. The salad is ready to serve. This salad is really yummy. Try this unique salad. I am sure you will love it.

We were famished since it was past lunch time. We enjoyed our lunch.

Labels : Lentils, Rice, Salads, Vegetables