Panchmel Dal

This lentil preparation doesnot need any introduction. It is prepared in almost every Indian kitchen. A blend of five types of lentils, it is a powerhouse of protien. I don't like to churn it to much and hence it is more fibrous. Here is my preparation.

Panchmel Dal:

Ingredients:
2 tbsp moong dal with husk.
1 tbsp moong dal washed.
1 tbsp toor dal.
1 tbsp chana dal.
1 tsp urid dal.
1 small onion finely chopped.
1 large tomato finely chopped.
2 green chillies slit.
1 tbsp oil.
1 tsp cumin seeds.
A pinch of asafoetida.
Salt to taste, about ½ tsp.
½ tsp sugar.
½ tsp garam masala.
¼ tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp coriander powder.
2 bay leaves.
2 cloves.
1 cardamom.
2 tbsp lemon juice.
Fresh coriander leaves chopped.

Process:

Wash, soak and rinse all the dals and soak them in clear water for half an hour.
Add salt and turmeric powder and pressure cook the soaked dal till 4-5 whistles on medium high.
Heat a pan and add oil. When heated add bay leaves, asafoetida, green chillies, clove, crushed cardamom and cumin seeds and sauté for 30 secs. Add the chopped onions and sauté for a minute. Add chopped tomatoes and cook for 2-3 minutes. Add all the spices except garam masala. Cook for another 2-3 minutes. Now add the cooked dal and stir well. Heat and add garam masala and lemon juice. Give a good stir and cover and heat for 3-4 minutes. Take it off gas and garnish with chopped coriander leaves. Serve hot with rice or phulkas.

Sending this off to MLLA 25 hosted by Siri's Corner. This event is a brain child of Susan of 'The Well Seasoned Cook'.

Sambar Vada and a blogging break!

Blogging Break!!

Yes, I am taking one now for 1-2 weeks.

No, I am not going for a holiday to India or anywhere else.

Its just that there are some other works around that need to be attended and hence this short break. Well, it doesnot mean that I won't be peeking into your blogs to check your recipes. I will do blog hopping as time permits. Well, now coming to the recipe I am sharing today- Sambar Vada. If you are looking for an authentic one, I am afraid it is not one. I am a lay person in South Indian Cuisine. This recipe is adapted to suit our tastebuds. I do not like too many veggies in my sambar so, I add only onions and tomatoes. If you wish you can add any other veggie of your choice.

I have tried to make Medu Vada many times, but always failed. Some how I could never get that ring. I have watched video of making it and always made sure that my batter was thick enough. In my attempts to make them, I even tried using a cone(like doughnuts). I did gave some better results but then the pain was not worth the gain. My husband then told me why was I so obsessed to get the ring shape? It would taste all the same otherwise and finally, I gave up. If you have a fool proof way or any machine that will help me to get the perfect shape do let me now. But, as of now I am settled with these simple vadas. My husband like soft vadas in sambar so I first dip them in water to make them soft. As they are deep fried, I find it better to do as I can see oil floating in the water used to dip them. If you like them crisp have them freshly fried with 'Sambar'.

Sending this off to Susan's MLLA#23.

Here is my recipe:

Serves 2-3 people.

Sambar :

Ingredients

1/4 cup Toor Dal.

1 tbsp Moong Dal.

1 green chilli chopped.

1 small tomato chopped.

1small red onion chopped.

Bunch of coriander leaves chopped.

4-5 curry leaves.

2 tbsp tamarind paste.

1/4 tsp salt or to taste.

1/4 tsp turmeric powder.

1 tsp sambhar powder.

1/2 tsp cumin seeds.

1/2 tsp mustard seeds.

1/2 tsp red chilli powder.

1 tbsp oil.

Process:

Mix both the dal. Wash and rinse them well till the water is clear and soak them for 1/2 -1 hour. Pressure cook it in a little more than 1cup of water, a pinch of turmeric powder and salt. After it is done beat it well so that it is smooth.

Heat a sauce pan and add oil in it. When heated add the cumin seeds, mustard seeds, curry leaves and chopped chillies and saute. Add the chopped onions and saute till they are translucent. Add the chopped tomatoes and the spices except sambhar powder and the tamarind paste and heat for 2 minutes. Now add the beaten dal and mix well. Heat on a medium flame and add the tamarind paste, sambhar powder, chopped coriander leaves. The consistency of Sambar is a personal choice. I like it quite thick. If you want it thin add water to get the desired consistency and heat.

Vada:

Ingredients:

1/2 cup Urid dal.

4-5 curry leaves chopped.

Salt to taste.

2-3 Green Chillies chopped.

Oil for frying.

Process:

Wash the dal well and soak it in clear water for 2-3 hours. Grind it into a thick paste. Add the chopped chillies, curry leaves and salt. Heat oil in a pan and drop spoonfuls of the dal paste and fry them till they are light golden in colour. Transfer on a paper towel.

Dip them in hot sambar and serve.

Enjoy!!

Moong Dal Chilke Wali

I am here with a delicious and nutritious dal- I call it Moong Dal chilke wali or more precisely chilke wali (with husk) split moong beans ki dal. This dal is one of my favourite and is really good for diet conscious people. Moong Beans are a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
The high fiber content of mung beans yields complex carbohydrates, which aid digestion. It is also an excellent source of many minerals, such as calcium, iron and potassium.
Is is not a power house of nutrients? For vegetarians, these lentils are even more important. Lets come to the recipe now.

Chickpea Salad

A very simple and nutritious salad. Chickpeas with chopped onion and tomatoes with a dash of lemon juice makes a real quick salad. If you are using canned chickpeas, it will save you the time of soaking and boiling the chickpeas. I had prepared Chole Bhatura the other day and after soaking the chickpeas realised that it was a little more than needed for 2 people. So, I saved about half a cup of boiled chickpeas to prepare this salad.

Here is the recipe for 'Chickpea Salad'

Ingredients:

½ cup boiled chickpeas.
1 small onion chopped.
1 tomato chopped.
1 tbsp lemon juice.
¼ tsp roasted cumin powder.
¼ tsp black pepper powder.
¼ tsp salt or to taste.
Few coriander leaves chopped.

Serves 2.

Process:

In a bowl add all the ingredients and toss well. Serve immediately.

Sending this off to Madhuri's Event - Serve me some salads and to MLLA#22, brainchild of Susan and this month being hosted by Ruchikacooks.

Check my other MLLA entries here.

Enjoy!

Chana Dal Dilpasand (Tadka Dal)

My mother in law had given me a cook book,'Vyanjan Bahar' (व्यंजन बहार) by Prem Bengani when I came here from India. It has a variety of dishes from across India. It has been my guide since then. I refer this book in my daily cooking. One of the dishes, I make from this book is Chana Dal Dilpasand. I love this fancy name for our simple tadka dal. Today, I am going to share this recipe which is largely from this book.

Now, coming to the benefits of lentils in our diet, lentils are a very good source of protein and essential amino acids. For a vegetarian diet, it is a must to include lentils in your daily diet. I use many varieties of lentils in the food I prepare. Chana Dal is the one quite frequently used.

Here is the recipe for Chana Dal Dilpasand (Tadka Dal):

This recipe serves 3-4 people.
Ingredients:

100 gm chana dal (split peas)
2 cup water.
1 small onion.
1 medium tomato.
¼ cup finely chopped green bell pepper.
a bunch of coriander leaves chopped finely.
1 green chilli chopped finely.
1 tsp cumin seeds.
2 tbsp oil.
¼ tsp turmeric powder.
½ tsp red chilli powder.
½ tsp garam masala.
1 tsp salt or to taste.
a few strands of grated ginger.

Process:

Wash and rinse the chana dal and soak it in water for half an hour. Pressure cook it till 2 whistles such that they are tender. Add salt and turmeric powder while pressure cooking. When done, take it in a bowl and keep aside.
Heat a frying pan. Add oil to it. When heated add cumin seeds to it such that they crack right away. Add grated ginger and chopped chilli. Then add the chopped onions and green pepper. Sauté for 2 minutes such that the onions are translucent. Now add the tomatoes and sauté for a minute. Add the chana dal and stir. Add all the spices and cook for 5 minutes. Garnish it with chopped coriander and serve hot with rice or phulkas.

I am sending this to Rachel's Event 'My Legume Love Affair#20' (MLLA)starting by Susan.
Enjoy!!