Posts Tagged ‘lentils’

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka

Ingredients:

For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing

Method:

  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

Dal-chawal is my all time comfort food.Back home, every day my mom makes one kind dal for lunch. There are so many varieties of Dal (lentils) that everyday of the week you can have one and the good thing is they all taste different.

So keeping the tradition continue I too make dal at home everyday, sometime adding some vegetables, greens to it. Or sometimes combining the different types of dal. If you have little one at home I think this is the best food to include in their diet.

This simple dal fry is very easy to make and exotic enough for serving to guests. As the name suggest  it is 5 different types of dals(lentils) cooked together. We had this for our weekend lunch with rice, roti and bhindi sabzi.

Ingredients:

  • 2 tbsp arhar dal
  • 2 tbsp whole urad dal
  • 2 tbsp spilt green moong dal
  • 2 tbsp yellow moong dal
  • 2 tbsp channa dal( lentils)
  • 1 medium onion,  chopped
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, seeds removed, chopped
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • chopped coriander leaves to garnish

 Method:

  • Wash all dal and then soak them for about 2-3 hours. Then using a pressure cooker, cook dals together with sufficient water for about 3-4 whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mix the dal together, add more water if needed and again cook for 3-4 whistles more. Once cooked soft, mash and set aside.
  • Heat oil in a pan, add cumin seeds, dried red chillies, bay leaves to it. Once the cumin seeds are brown, add chopped onions, asafoetida and sauté onion until light brown in color.
  • Then add ginger garlic paste, tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder and salt to taste. Cover the pan and cook on low heat for 4-5 minutes. Stirring in between.
  • Next, add the mashed dals with some water and give it a good stir.
  • Bring the dal to a boil and add coriander leaves in the end. Switch of the flame, add 1 tbsp of ghee, cover the pan and let it rest for 5 minutes.
  •  Serve with Chawal(Rice), roti and your favorite vegetable . Enjoy!

I can’t stop myself from writing about Wednesday’s win and really excited to watch the finals. India really did great and played wonderfully well.I know every Indian is crazy about World Cup Final, I hope they do the same what they did on wed’s match and wins the WORLD CUP. Lets keep our fingers crossed and hope for the best!…GO INDIA GO….

Coming back to the dish of the day…

Dahi Vada is served as an appetizer usually at the time of festivals like holi, diwali and so on. Dahi is hindi word for yogurt and vada is like a dumpling or fritters made out of urad dal without skin/polished urad dal.

This appetizer has to be served chilled, chilling the dish brings more flavors and deliciousness to the dish. This is also served with tamarind-date chutney which really makes the difference in the dish. The soft, soaked vada with a spoonful of dahi mixed with chutney, ahh..sounds complete bliss to me!

 

Dahi Vada

Dahi Vada

Ingredients:

For Vada

  • 1 cup urad dal without skin
  • 1 inch fresh ginger, grated
  • 1 green chillies, chopped
  • 1/4 cup fresh coriander leaves, chopped
  • Oil for frying the vadas
  • salt to taste

For Dahi batter

  • 1 cup yogurt
  • 1 teaspoon roasted cumin powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • coriander leaves for garnishing
  • Tamarind-date chutney
  • 1/2 cup sev for garnishing
Urad dal dumpling/fritters

Urad dal dumpling/fritters

Method:

  • Soak urad dal in about 2 cups of water for overnight.
  • Drain the water and grind the soaked urad dal with very little water just enough to keep the motor running to make smooth batter.
  • Add grated ginger, green chillies, coriander leaves, red chilli powder to the batter.
  • Beat this batter well in order to avoid any lumps and also for a fluffy vadas.
  • Heat oil in a flat frying pan, do not use more than 1/2 inch oil or else your vada will absorb most of the oil and it will be soggy.
  • Once the oil is heated enough, check by dropping a little of batter in oil and if it comes on the surface expanding, your oil is ready for frying the vadas.
  • With the help of a spoon, drop the batter in form of vada in the oil.
  • Fry the vada on both the sides until golden brown. Drain excess oil on paper towel.
  • Repeat to complete the rest of the batter, fry in batches.
  • Now dip this fried vadas in luke warm water for about 20 minutes.
  • After 20 minutes, squeeze out excess water from vadas and keep them aside.
  • Mix 1 cup of yogurt with 1/2 cup water, roasted cumin powder, red chilli powder and salt to taste. Keep aside.
  • In a deep dish, layer the fried vadas and pour the above yogurt mixture over them to cover completely.
  • Garnish with chopped coriander leaves, red chilli powder, roasted cumin powder and chill in the refrigerator for few hours before serving.
  • To serve, take 2 or 3 vadas in a plate with some yogurt, sprinkle with red chilli powder, roasted cumin powder, tamarind-date chutney and sprinkle some sev on top…Enjoy!
Dahi Vada

Dahi Vada

Dal Pithi

Posted: March 9, 2011 by incidentalcooksuman in Indian Food
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Dal pithi is a dish from Bihari cuisine and it is a fresh pasta cooked in legumes. Dal means legumes and pithi means dumplings made out of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. This combo is the best comfort food to put together.

I remember when mom used to fall sick, dad would enter the kitchen and for dinner we used to have this almost everyday till mom feels better. This is only dish dad knows how to cook and feed us. And we used to enjoy making the dumplings with him in different shapes and sizes. His dumplings were always used to be big and we used to say dad make it little bit smaller and he will say oh this will taste better when it cooks..:)

We made this over the weekend when I was down with flu. Also, my 2 year old son helped us to make the dumplings. He was so engrossed in making the dumplings and making sure mom and dad gets each one of them made by him. With his cute voice he says momma here’s ATTA (hindi for flour) …

Dal Pithi

Dal Pithi

Ingredients:

  • 1/4 cup orange lentils/masoor dal
  • 1/4 cup yellow lentils/arhar dal
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 cup whole wheat flour
  • 1/2 teaspoon cumin seeds
  • 2 red dried whole chilli 
Wheat flour dumplings/Pithi

Wheat flour dumplings/Pithi

Method:

  • Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Meanwhile, add water slowly to the wheat flour until the dough starts to come together. Knead the dough until soft but not sticky.Divide the dough into 15 equal parts.
  • Take one of the ball, roll it into small circle about 2-3 inch in diameter. keep flouring the dough. Now join two ends together and other ends together as shown above (you can make it in any shape you like).
  • Repeat to complete the rest of the dough.
  • Open the pressure cooker, add 1 cup of water, must be sufficient to cook the dumplings. Give a boil.
  • Once the dal starts boiling, add the dumplings and cover the lid and cook by stirring once in a while.
  • Cook until the dumplings are soft and tender about 15-20 minutes.
  • For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this to the dal pithi, be careful while doing this coz it gets splutter when hot oil touches the dal. Give a boil and serve hot .

Serve hot with chokha, pickle and ghee on top. Enjoy!

Dal Pithi

Dal Pithi

Palak Khichdi

Posted: March 2, 2011 by incidentalcooksuman in Indian Food
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There are lots of different ways to make khichdi. The basic ingredients is rice and lentils which is cooked together. The addition of  veggies and masala is vary from family to family. Some like their khichdi with masala and some don’t.  It considered  a very plain dish, cooked with very less oil, less masala and usually served to people who are ill.

Its is also the first solid food introduced to babies coz it is full of proteins and carbohydrates. Well in my case I consider khichdi one of my all time comfort food. And I make sure I make this once in a week. so, I keep modify the recipe once in a while. But this recipe is from my mom’s kitchen. Couple of weeks ago when I was talking to her she asked me to try adding palak/spinach in the khichdi. So, thought of sharing the recipe here:

Palak Khichdi

Palak Khichdi

Ingredients:

  • 1/2 cup basmati rice
  • 1/4 cup mix orange lentil(masoor dal) and yellow lentil(arhar dal)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 dried red whole chillies
  • 1 garlic clove, roughly chopped
  • 2 cups spinach leaves
  • 1/2 teaspoon olive oil

Preparation:

  • Wash and drained the mixture of rice and dals together and put into the pressure cooker along with turmeric powder, salt to taste and 3 cups water and cook for 2 whistle.
  • When the cooker has cooled down, stir the khichdi, check for consistency and add more water if needed.
  • Meanwhile, heat oil over medium high heat, add garlic and spinach leaves. cook for 2-3 minutes. Blend the cooked spinach in food processor and pour it in the khichdi and mix well.

For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this mix to the khichdi, be careful while doing this coz it gets splutter when hot oil touches the khichdi. Give a boil and serve hot .

  • Serve with pickle of your choice and dollop of ghee on top.
Palak Khichdi

Palak Khichdi

Dal Palak And Some Awards

Posted: July 28, 2010 by incidentalcooksuman in Dal/Lentils soup, Indian Food
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Dal Palak 

I have already confessed that I am not a big fan of green leafy vegetable. So, I keep sneaking this veggies in my regular dishes in that way I will get my regular intake of veggies and I happily enjoy them too. And I am really getting good at it. So, I always keep some green leafy veggies and substitute in my dishes for the color and of course for healthy reason. 

I am going to share this simple dal recipe with palak/Spinach which is perfect with some hot rice. 

Dal Palak

Dal Palak

So, here goes the recipe for the same: 

Ingredients: 

For dal:     

  • 1/2 cup yellow dal( Arhar dal)
  • 1/2 cup red lentils/orange dal( split masoor dal)
  • 1/2 teaspoon turmeric powder
  • salt to taste

  For dal tadka:  

  • 2 cup baby spinach, roughly chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2  teaspoon turmeric powder
  • 1/2 medium tomato, chopped
  • 1/4 cup crushed tomatoes
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   

 PREPARATION:    

  •  Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Now add spinach to the masala and cook for 3-4 minutes or until the leaves are quilted.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top.
Dal Palak served with Rice

Dal Palak served with Rice

Some Awards 

This is the first award pass on to me by Aipi of USMasala…I have recently started visiting her blog and needless to say fall in love with her recipes and the tempting pics of them. Yesterday, only I was going through her slide show linked through picasa web albums and was really impressed with her cooking skills and photographs. My advise to everyone who visits me is that please have a look at her blog and you will get to know what I am talking about. Most of you have already familiar with her blog.

 

Thank you once again Aipi for this recognition. Appreciated. 

In order to accept this award she has set up some guidelines..so, following that: 

Here are some 7 random facts about me: 

I love my hubby and son more than anything in life. 

I have started cooking after getting married and as you can see I am getting an expert on this..:) 

I am person who take time to open up with people. 

I love shopping, travelling and trying out different cusinies.

I love sea and can spend the whole day stirring at it..its so relaxing. 

I love all snack food especially vada pav, bhel puri, pani puri and the list goes on. 

I am not a big fan of sports but yeah sometimes drag myself to give company to my dearest husband.

 

I would like to share the same with some of my bloggers friends who I visit and their recipes amaze me everytime:

Sushma

Namitha

Sayantani

Satya

Swathi

Tes

Juliana

Joanne

Tasteofbeirut

SimplyLife

Manju Rajendra

Uma

Priya

Sook

PraniKitchen

 

To accept this award the guidelines are:

  1. Thank the person who pass on this award to you.
  2.  Tell  Seven random thoughts about yourself.
  3. Pass the award on to 15 bloggers who you think are fantastic.

.

Split Urad dal with Rajma

Posted: June 16, 2010 by incidentalcooksuman in Indian Food
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Split Urad dal with Rajma 

This is one more dal recipe in which I have used spilt urad dal and rajma/kidney beans. I love this two combination of dals together, its a great dish with roti and rice. 

Split urad dal with Rajma

Split urad dal with Rajma

Ingredients: 

  • 1 cup spilt urad dal
  • 1/4 cup rajma
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, chopped
  • 2 green chillies
  • 1 teaspoon grated ginger
  • 1 medium-sized tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt to taste
  • 6-7 curry leaves
  • 2 tablespoon oil

Preparation:  

  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder, curry leaves, salt to taste and cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice or roti.