Mogar/ yellow dal/ Lentils

#YellowDal#yellowmoongmogar#mogarDal
#summerspecial#aamrascombination

Ingredients: 1 cup mogar/ yellow lentils, 1 square chopped capsicum, 2 green chilli chopped, 4- 5 curry leaves, 1 and ½ tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tsp mustard seeds, 1 tsp asafoetida, 1 small tbsp oil

Preparation Time: 20 min (if lentils soaked for an hour before cooking)

Recipe:

1. Wash and soak the lentils/ mogar an hour before to cook it fast.

2. Take a pan and heat it. Add oil and heat for seasoning. Add asafoetida, mustard seeds, green chillies and curry leaves. Now add capsicum to this. Sauté for 2- 3 min on medium gas.

3. Add the soaked lentils to this followed by 4 cups of water. Mix it well. Bring it to boil and cover with lid.

4. Check after 5 minutes. If you see froth on the surface, remove it with a spoon. Check the water level. If required, add 2 cups and turn the gas high for cooking. Cover with lid.

5. After 3 minutes, add salt, turmeric powder and garam masala to this. Mix it well. Turn the gas low to medium. If the lentils are cooked then allow to cook for 2 minutes and turn off. If you prefer soft/ dal like, then add half a cup of water and heat for 2 more minutes, covered with lid.

6. Serve it hot with Indian bread!

Tips: This complements the aamras very well. You can make it without capsicum as well or add tomato.

Akha Masoor

#AkhaMasoor#MasoorDhabastyle#varietydal

Ingredients: 1 cup akha masoor, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 2 red dry chillies, 1 finely chopped onion, 4-5 garlic cloves paste, 1 tsp ginger paste, ½ cup curd, 1 tbsp cream, 2 tsp of turmeric powder, 2 tsp of garam masala, salt to taste, 2 tsp red chilli powder

Preparation time: 20 min

Recipe:
1. Wash the akha masoor properly and soak it for an hour before cooking so that it cooks fast.

2. Pressure cook masoor with 4 whistles (2 on high gas, 2 on low). Allow the cooker to cool down. Open it later. In the meantime, mix the curd and cream and beat them together.

3. Take a deep pan. Add oil. Heat it sufficiently for seasoning. Add mustard seeds, cumin seeds, asafoetida and red dry chilli. Add onion and garlic ginger paste to this. Mix well. Allow cooking for 3 min on low gas till onion turns golden. Now add turmeric powder, red chilli powder and garam masala. Mix well.

4. Add the beaten curd and cream to the pan. Keep the gas at medium and stir continuously till it starts boiling. After boiling stir for 2 min and turn the gas low.

5. Now add cooked masoor to this and salt to taste. Mix well. Cover with lid and allow cooking for 5 min on low gas.

6. Serve it hot with a drop of cream and garnished with coriander.

Tips: Instead of curd, tomato puree or finely chopped tomatoes can also be used.

Matar Amti/ Peas

#mataramti#peas#varietymatardishes#varietyda

l#amti

Ingredients: 1 and ½ cup peas, 1 onion (cut in big pieces), 6-8 garlic cloves, 1 cm cube of ginger, 2-3 green chilli, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 5-6 curry leaves, 1 tej patta or bay leaves, 2 tsp of turmeric powder, 2 tsp of garam masala, salt to taste

Preparation Time: 15 min

Recipe:

1. Heat a pan and stir fry peas, onion, garlic, ginger and green chilli for 3-4 minutes in 1 tsp oil and medium gas. Then make a paste of all this.

2. Take a pan and heat it. Add remaining oil for seasoning. Add mustard and cumin seeds followed by asafoetida, bay leaf and curry leaves. Keep the gas low.

3. Now add garam masala and turmeric powder and immediately add the paste to this. Mix it well.

4. Add 3-4 cups water to this and mix all the ingredients in pan well. Bring it to boil and add salt.

5. Allow it to simmer for 5 min on low gas and covered with lid.

6. Serve it hot with parathas!

Shingode/ Besan Rings -Yummy eveningers

#eveningdishes#besandishes#traditionaldishes
#varietydaltypes#tangydishes
#standaloneineveningdishes#gravydishes

Ingredients: 3 cups of gram flour, 1/2 cup wheat and jowar flour each (optional), 5 tsp turmeric powder, salt to taste, 3 tbsp oil, 3 tsp cumin seeds, 2 tsp mustard seeds, 1 tsp asafoetida, 10 – 12 garlic cloves paste, 2 green chillies chopped, 8- 10 curry leaves, 3 tsp red chilli powder, ½ tbsp garam masala, ½ cup finely chopped coriander, 8 – 10 cups water.

Preparation time: 1.15 hour


Recipe:

1. Take the gram, wheat and jowar flour in a mixing bowl. Add 2 tsp turmeric powder, 1 tsp red chilli powder, ½ tbsp oil, 1 tsp cumin seeds and salt to taste. Add water in parts to make extremely (in order to make rings) tight dough as shown in pic. Keep it aside for 15 min to mix all the flavours.

2.  Take the dough and apply ½ tbsp oil to it and massage it properly. If it is proper tight, it will not stick to your hand. However, if it sticks, then sprinkle some wheat flour and massage properly. Oil it little more and massage.

3. Take a small part of the dough and roll it on a platform with the help of your palms to form ½ cm diameter rolls. Now, holding one side of the roll, form a ring around your index finger and cut it with the thumb. If this seems difficult, cut the roll in 1.5inch length. Of every 1.5inch piece, form a ring by joining the ends. The rings are shown in the pic.

4. Continue step 3 till the entire dough is over.

5. Take a 2 litre pressure cooker. Add the rest of oil to it and heat it for seasoning. Keep 8 cups water ready. Now add mustard seeds, asafoetida, curry leaves, green chilli and the garlic paste to this (low gas). Immediately add 3 tsp turmeric powder, 2 tsp red chilli powder and garam masala powder to this. Add water to this and turn the gas high now. Add salt to taste (less salt would be better, as the dough also has salt). Bring the water to boil. Let it boil for 2-3 minutes.

5. Now add all the rings to this. Mix well. Bring it to a boil before covering it with the cooker lid.

6. Pressure cooks it with first 4 whistles on high gas, followed by 2 whistles on low gas and 1 on medium. This would help to cook the rings properly and evenly while thickening the gravy.  

7. Serve it hot, garnished with coriander and lemon.

Tips: Lemon adds tangy taste to this. Also, couple this with onion salad to have the proper taste.

Hari Dal/ Green Lentils

  Hari Dal/ Green Lentils

#HariDal#Harimoongdal#ChhilkaDal
#winterspecialdal

Ingredients: 1 cup hari dal/ green lentils, 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 2 cloves, 5-6 curry leaves, 1 tej patta or bay leaves, 1 finely chopped green chilly, 2 tsp of turmeric powder, 1 tsp of garam masala, salt to taste

Preparation time: 20 min







Recipe:

1. Wash the lentils or dal properly and soak it for an hour before cooking so that it cooks fast.

2. Pressure cook the dal with 3 whistles (2 on high gas, 1 on low). Allow the cooker to cool down. Open it later and churn/ blend the dal well to make a thick smooth paste (do not add water now)

3. Take a small pan. Add oil. Heat it sufficiently for seasoning. Add mustard seeds, cumin seeds, asafoetida, cloves, bay leaves and chilli. After popping, switch off the gas. Add turmeric powder and garam masala. Add this seasoning to the cooked dal paste.

4. Add some water (2 cups) to the pan which contained seasoning. Heat the water and then add it to the dal. Mix the dal properly and boil it for 4-5 minutes so that all the spice flavours are absorbed. Add a cup of more water if the dal is thick.

5. Garnish with coriander and serve it hot.
 

Tips: You can as well add ginger garlic paste to improve the taste.
To make it healthier, add some chopped spinach while seasoning and let it cook for 2 min before adding dal.

Kadhi

Kadhi

#kadhi#buttermilkitem#besanitem#liquidfordinner

Ingredients: 2 cups curd, 1 cup gram flour/ besan, 2 tsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp asafoetida, 2 tsp fennel seeds, 2 cloves and cardamom each, 4 red dry chillies (or 1 finely chopped green chilly), 5-6 curry leaves, 1/2 tsp of turmeric powder, 1 tsp sugar, salt to taste, finely chopped coriander, 1 tsp ghee

Preparation Time: 15 min

Recipe:

1.      Take a cooking vessel, add the curd and churn/ beat it well. Add 5 cups of water to it and mix well again. Now add the flour and again mix it well to remove the lumps formed (you can use a blender to do this).      Add salt, turmeric powder and sugar to this and leave it aside.

2.      Take a small pan and heat it. Add ghee for seasoning. Add mustard seeds, asafoetida, fennel seeds, fenugreek seeds, cloves and cardamom, curry leaves and red chillies to this. Everything will pop. The timing is important in order to ensure the seasoning doesn’t burn nor does it taste raw. Each of the items must change color!

3.      Pour this seasoning in the buttermilk and flour mixture kept in another vessel.

4.      Boil this for 5- 10 minutes with constant stirring else the curd forms fine granules and the whey remains. Stir continuously in one direction till the mixture boils. Allow it to boil for 5 minutes at least so that the taste of each of the spice gets absorbed in it.

5.      Kadhi is ready to be served hot and garnished with coriander. Coriander tastes very good with kadhi.

Tips: You can as well add a tsp of ginger paste in winters. This is great for throat.

Black lentils/ Kali Dal

Kali Dal/ Black Lentils

#KaliDal#KaliUrad#UradDal
#winterspecialdal


Ingredients: 1 cup kali dal/ black lentils, 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 2 cloves, 2 black pepper, 5-6 curry leaves, 2 tej patta or bay leaves, 2 1cm pieces of cinnamon, 2 red chilly dry, 2 tsp of turmeric powder, 1 tsp of garam masala, salt to taste



Preparation time: 20 min

Recipe:

1. Wash the lentils or dal properly and soak it for an hour before cooking so that it cooks fast.

2. Pressure cook the dal with 4 whistles (3 on high gas, 1 on low) as it takes more time to cook. Allow the cooker to cool down. Open it later and churn the dal well to make a thick smooth paste (do not add water before)

3. Take a small pan. Add oil. Heat it sufficiently for seasoning. Add mustard seeds, cumin seeds, asafoetida, cloves, black pepper, bay leaves, cinnamon sticks and red dry chilli. After popping, switch off the gas. Add turmeric powder and garam masala. Add this seasoning to the cooked dal paste.

4. Add some water (2 cups) to the pan which contained seasoning. Heat the water and then add it to the dal. Mix the dal properly and boil it for 4-5 minutes so that all the spice flavours are absorbed. Add a cup of more water if the dal is thick.

5. Garnish with coriander and serve it hot.

Tips: You can as well add ginger garlic paste to improve the taste.