Sprouts Curry

 

 Ingredients

Green gram dal sprouts - 1 cup
Onion - 1
Garlic - 2 cloves
Tomato - 2
Chilly powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut milk - 1/4 cup
Salt - to taste
Oil - 1 tblsp
Mustard seeds - 1/4 tsp
Curry leaves - 6-7
Cilantro - for garnish

Method

1. Heat oil in a pan, splatter the mustard seeds and curry leaves.
2. Add the onions and garlic and saute it till the onions sweat.
3. Add the sprouts and fry it for 2 minutes.
4. Make a puree of the tomato and add it at this stage along with chilly powder, corriander powder, turmeric powder and salt.
5. Let this cook for another 2-3 minutes until the tomato paste and the masala is nicely cooked. Sprinkle few drops of water to avoid the masala from sticking to the vessel.
6. Add the coconut milk and required water and let it simmer for 5- 10 minutes.
7. Garnish with cilantro and serve with rice or roti.

Read more ...

URAD DAAL RECIPE

Ingredients:

1 cup Urad (white) daal / Split Black Urad
1 Onion sliced
1 Tomato diced (optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves (tejpatta)
2 cloves (laung)
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

How to make dry urad dal:

• Clean and wash the daal properly. Soak it in water for 10-15 minutes.
• Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
• Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
• Now add ginger, onion and green chili and stir-fry till golden brown.
• Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
• Now add daal and lemon juice, mix very gently.
• Sprinkle garam masala and garnish with coriander.
• Serve hot.

Read more ...

CHANA DAAL RECIPE

Ingredients:

1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp garam masala
1 tblsp ghee / clarified butter
1/2 tsp chopped garlic 1 chopped garlic clove

Preparation:

• Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
• Boil 3 cups water, ginger, turmeric and the salt in a pan.
• Add the chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.
• Stir the dal when cooked.
• For the tempering heat ghee in a pan and when hot add cumin seeds. When the seeds begin to sputter add garlic.
• Stir well and fry till the garlic turns light brown. Add the red chilly powder and stiring it, pour it immediately over the cooked dal and cover the pot
• Chana dal is ready to be served with rice or bread.

Read more ...

ARHAR DAL RECIPE

Ingredients:

1 cup arhar dal or pigeon beans
2 tblsp clarified butter / ghee
A pinch of asafetida
1/2 tsp cumin seed
1 dried red chili (broken)
1/4 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste
1 green chilies
1 tsp ginger chopped
1 tomato (finely chopped)
1 onion (finely chopped)
1/2 tsp minced garlic
2 tsp lemon juice
1 tblsp coriander leaves (finely chopped)

How to make arhar dal:

• Wash and soak the arhar dal in 2 cups of water for 1/2 hour. Soaking the dal reduces the cooking time.
• Cooking with Pressure Cooker - Drain out the water and put dal with 3 cups of water, salt and turmeric in a pressure cooker. Close the lid and cook the dal. After the first whistle turn the heat down and cook on medium flame for 3 - 4 minutes. Turn off the flame. Once the pressure ends open the lid and check if the dal is cooked or not and if it requires some more water. If the dal is thick in consistency then add some water for the desired flow.
• Cooking without Pressure Cooker - Drain out the water and boil dal with 5 -6 cups of water, salt and turmeric in a pan. Once it starts to boil close the lid and turn the flame to medium and simmer till the dal gets little mushy. Adjust the water according to your desired consistency.
• Now move the dal to a serving bowl and begin tempering.
• Take ghee or clarified butter in a pan, heat it; add cumin seed. When the cumin seeds begin to sputter add hing, dried red chilli, stir it and then add green chilli, ginger, garlic and fry till golden brown.
• After few seconds add onions to it when it’s translucent add tomatoes to it.
• When the oil begins to separate add pinch of salt and red chili powder to it. Quickly stir with a spoon and pour it over the dal and close the lid. Ensure that the red chilly powder does not get burnt.
• Before serving garnish it with the coriander leaves and add lemon juice to it, stir it properly.
• Serve hot with steamed rice or roti.

Read more ...