I wanted to make normal yellow dal but was out of a few ingredients that are required for the traditional recipe and was even short of the dal. So I tried this and it turned out yummy. It tasted better with chapati instead of rice, of course I kept the consistency accordingly. Here is the recipe, serves 2:
Ingredients
1/2 cup Yellow moong dal
1/4 cup Toor dal
1/8 cup dhuli masar dal
1/8 cup chana dal
1 medium size onion finely chopped
1 teaspoon cumin seeds
1 green chilli finely chopped
1/2 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon ground black pepper
1 teaspoon coriander powder
3 tablespoons tomato puree
1 tablespoon ghee
1/2 teaspoon garam masala
Salt to taste
Method
1. Mix all the dals in a bowl and wash the mixture twice or thrice. Then soak it in 1 cup of water and keep aside.
2. Heat the ghee in a pressure cooker. Add cumin seeds when hot enough. They should start floating almost immediately if the ghee is hot enough. Quickly add onions and stir till onions are pinkish. This should be around 2-4 minutes.
3. Add the reen chilli and and then add ginger garlic past and keep stirring. The onions will become darker in another 3-4 minutes whilst the green chilli will give a strong aroma.
4. Add tomato puree and stirr for 30 seconds. Then add black pepper, salt, coriander powder and turmeric powder. Keep stirring the mixture for 5-10 minutes till it is cooked. You will know it is done when the ghee starts separating from the mixture.
5. Add the dal mixture with the water its soaked in. Add another cup of water. Add garam masala. Close the lide of the pressure cooker.
6. Allow one whistle, then turn off the flame and wait till the steam is released on its own.
7. The dal is ready. Serve hot with the chapatis that you will have made while waiting for the steam to be released from the cooker.
Friday, August 6, 2010
Friday, July 30, 2010
Spinach egg curry
This is a very healthy + tasty Indian curry. As delicious as egg curry and as healthy as a high protien salad. Enjoy with brown rice or wholemeal bread.
Serves two.
Ingredients:
4 large eggs hard boiled
350 gm Spinach leaves cleaned
1 medium sized onion very finely chopped or ground to paste
2 large tomatoes finely choped or equivalent amount of tomato puree
1 table spoon ginger garlic paste
salt to taste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Red chilli powder to taste
1/2 table spoon garam masala
2 tablespoons canola / sunflower / cooking oil
1/2 cup low fat milk (can be replaced by cream if you really dont care about the calories)
Method
1. Add salt and 1/2 cup water to the spinach leaves in a pressure cooker and steam till one whistle. If you dont have a pressure cooker, a pot with a lid can be used. with salt and a bit of heat, spinach will quickly lose water and reduce in volume drastically. Use this water plus the reduced spinach leaves to make a paste in a mixer. Donot throw anything away, this is full of nutrients.
2. In a separate deep pan, heat the oil.
3. Add cumin seeds and they will almost immediately start crackling if the oil is hot enough. Immediately add onion. Don't wait too long once cumin starts crackling because it burns very quickly unless you add the onions. Cook for 1 minute and keep stirring to keep onion from burning or sticking to pan.
3. Add ginger garlic paste and keep stirring for another 2 minutes.
4. Add tomatoes. Keep stirring for half a minute then add salt, turmeric, coriander powder and red chilli powder. Keep stirring continuously for 4 to 6 minutes till the mixture is properly cooked. Properly cooked means you can see the oil starting to seperate out a little bit.
5. Now add milk / cream and mix and then add the spinach paste. Add more water if needed to bring the curry to the desired consistency of your liking. Milk or cream helps to reduce the natural bitterness that spinach may sometimes have.
6. Add the boiled egg peices and bring the contents of the pan to a boil. Should not take more than a few minutes. Eggs can be cut in halves or in smaller peices or whichever way you like. Once the curry has come to a boil, turn the stove off, sprinkle garam masala on top and cover the pan for about 5 minutes. This will allow the curry to absorb the aroma of the freshly sprinkled garam masala.
Try it and feel free to post a comment about how the experiment went for you!
Serves two.
Ingredients:
4 large eggs hard boiled
350 gm Spinach leaves cleaned
1 medium sized onion very finely chopped or ground to paste
2 large tomatoes finely choped or equivalent amount of tomato puree
1 table spoon ginger garlic paste
salt to taste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Red chilli powder to taste
1/2 table spoon garam masala
2 tablespoons canola / sunflower / cooking oil
1/2 cup low fat milk (can be replaced by cream if you really dont care about the calories)
Method
1. Add salt and 1/2 cup water to the spinach leaves in a pressure cooker and steam till one whistle. If you dont have a pressure cooker, a pot with a lid can be used. with salt and a bit of heat, spinach will quickly lose water and reduce in volume drastically. Use this water plus the reduced spinach leaves to make a paste in a mixer. Donot throw anything away, this is full of nutrients.
2. In a separate deep pan, heat the oil.
3. Add cumin seeds and they will almost immediately start crackling if the oil is hot enough. Immediately add onion. Don't wait too long once cumin starts crackling because it burns very quickly unless you add the onions. Cook for 1 minute and keep stirring to keep onion from burning or sticking to pan.
3. Add ginger garlic paste and keep stirring for another 2 minutes.
4. Add tomatoes. Keep stirring for half a minute then add salt, turmeric, coriander powder and red chilli powder. Keep stirring continuously for 4 to 6 minutes till the mixture is properly cooked. Properly cooked means you can see the oil starting to seperate out a little bit.
5. Now add milk / cream and mix and then add the spinach paste. Add more water if needed to bring the curry to the desired consistency of your liking. Milk or cream helps to reduce the natural bitterness that spinach may sometimes have.
6. Add the boiled egg peices and bring the contents of the pan to a boil. Should not take more than a few minutes. Eggs can be cut in halves or in smaller peices or whichever way you like. Once the curry has come to a boil, turn the stove off, sprinkle garam masala on top and cover the pan for about 5 minutes. This will allow the curry to absorb the aroma of the freshly sprinkled garam masala.
Try it and feel free to post a comment about how the experiment went for you!
My experiments with food
I love to experiment and try things with food. Sometimes it is a hit and sometimes a miss. I love cooking but my problem is that i find it very hard to plainly follow a recipe. I can't resist throwing in my own 2 cents!
There are times when I wish I had not followed my instincts to modify the recipe but sometimes the result is amazing!! And that is worth all the failures :-D. And with time, I am getting a hang of it and the rate of success is increasing.
So i thought why not share the successful ones here. Whenever my experiment turns out well, I'll put it down. There's so much that can be done with vegetarian food!!
There are times when I wish I had not followed my instincts to modify the recipe but sometimes the result is amazing!! And that is worth all the failures :-D. And with time, I am getting a hang of it and the rate of success is increasing.
So i thought why not share the successful ones here. Whenever my experiment turns out well, I'll put it down. There's so much that can be done with vegetarian food!!
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