Category: legume(dal/kadhi)

Sambar


Split yellow pigeon pea cooked with vegetables ,tamarind & seasoned.a lentil based soup or stew which is served with idli ,vada or rice .A Famous dish from south India.

ingredients
2 Cup -Split pigeon peas(Toor Dal)
water- to cook dal
1/2 tsp- Turmeric optional
3 Red Chillies (to taste)
1-2 tbsp Sambar powder
2 tsp Mustard seeds
Tamarind paste-(as much sour taste u like )
1-2 cups Vegetables washed & chopped (choice of u r fav veg)
Green Chillies to taste
Few Curry Leaves
Salt to taste
Cooking Oil
Method
Pressure Cook Toor dal with turmeric ,salt and water and keep aside.Cook the vegetables in water enough to soften them and add Turmeric and salt.When vegetables are cooked add tamarind paste.Heat some oil in a pan, splutter mustard, add red chillies, green chillies, curry leaves, and sambhar powder and keep stir for few minutes.Add this to the boiling vegetables.Add Cooked Split pigeon peas and let it cook for a few more minutes.
Sambar is ready.Serve with rice,idli,dosa .

 

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Chole Masala


Overnight soaked Chickpeas cooked with Indian spices

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Oil

1 tsp Cumin seeds

2 Bay Leaves

1 Big Onion finely chopped

1 tbsp Ginger garlic paste

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

Water as required for gravy

1 tbsp Chana Masala

1 tsp Red Chilli powder

method

Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.
Add ginger garlic paste and cook for 2 minutes.Add Chana masala and cook for 2 minutes.Add tomatoes, red chilli powder, mix, cover and cook for 5 minutes.Add soaked chana, mix, add salt, water Put lid  and pressure cook for 7 to 8 whistles.or till it became soft.Serve with Bhature/rice

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Rajma


Red kidney bean Cooked with Indian spices.Served with Rice/roti

Ingredients
•Kidney beans,soaked overnight 1 cup
•Salt to taste
•Oil 4 tablespoons
•Onions finely chopped 2 medium
•Ginger-garlic paste 2 tablespoons
•Coriander powder 2 teaspoons
•Cumin powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Tomato pureed 1/2 cup
•Garam masala powder 1 1/2 teaspoons
•Fresh coriander leaves,chopped 1 tablespoon(optional)
Method
Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking waterHeat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes.Add coriander powder, cumin powder, and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes.and serve hot.

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Hare Moong ki Dal


whole green gram cooked with Indian spices

Ingredients
Whole Moong dal 1 cup
Onion finely chopped 2 med
Tomato 3 chopped
Garlic cloves 3-4 crushed
Ginger 1/2 ” finely chopped
Bay leaves 2
Green chillies 1-2 finely chopped
Hing a pinch
Kasoori methi 1 tsp
Ghee 1 tbsp
Green coriander leaves chopped handful
Garam masala 1/4 tsp
kashmiri red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Water 2 1/4 cup
Method
Wash & soak dal moong dal for 3-4 hrs.
Heat a pressure cooker add ghee.then bay leaves.add garlic -ginger cook till raw aroma goes off.add onion sauteed till it becomes pink in color.add green chillies & soak moong dal & tomatoes & salt. saute .adding dry spices except garam masala.once it started leaving oil .add kasoori methi ,green coriander leaves & garam masala.give a stir .add water check seasoning before closing lid.
Pressure cook for 5-6 whistles.
Once cool down.serve with chappati !!
Pickled onions & green chilli

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Besan Kadhi


Gram flour Dumplings simmered in Gram flour, yogurt &Spices Mixture.

ingredients

3 cups curd

1 cup gram flour(besan)

6 cups water

1 tsp Turmeric

1/2 tsp asafoetida

1 tsp Chilli Powder

Salt to taste

1-2 whole red chilies

4 tbsp Mustard oil

For the pakora: 1 cup gram flour

salt to taste

1/2 cup oil

For tempering Ghee 1 tsp

method

In a big bowl put  gram flour , turmeric, chili powder, salt then add curd gradually to this mixture to form a smooth paste and then add the water.Heat the oil in a large, heavy-based pan; add the asafoetida and the whole red chilies.add the flour and yogurt mixture and bring to a boil.Simmer over a low heat till it thickens a bit.For pakoras mix mentioned mixture in a bowl.keep aside for 15 min . beat mixture with palm so that it becomes light & fluffy .heat 1/2 cup oil & drop mixture in oil reduce heat to medium flame .cook pakora till it becomes golden from both side.drain on a paper towel &then put pakora in kadhi.transfer kadhi & pakoda in a Serving bowl.Heat the clarified butter, and pour over the kadhi.Serve with Rice or Chapati

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