Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts

Wednesday, October 5, 2011

Chicken and red split lentil stew



1 cup mysoor dal or red lentils
1/4 cup onions chopped
1 green chillie sliced
2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ginger grated
2 cups water add 1/2 cup more if needed
1 cup chicken pieces without bones
1/2 tsp chillie powder
2 tsp salt

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger grated
2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.
Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.
Add coriander leaves and mix before serving it hot with rice, flat bread or bread.


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Thursday, May 19, 2011

Red kidney beans curry


Red kidney beans (Rajma) curry

1 cup before soaking or 1 can of red kidney beans
1 tbsp oil
3 tbsp onion
1/4 cup tomatoes
1 tbsp curry leaves
1 green chillie chopped optional
1/2 tbsp garlic
1 tsp ginger grated
1/2 tbsp chillie powder
1/2 tbsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp salt to taste
1/2 cup water
garnish coriander leaves chopped

I used a can of red beans, if using dried soak overnight before cooking.
Heat oil add onions, curry leaves, garlic, ginger and saute. Add the tomatoes and saute. Add all the spices and the beans.
Add water and cook covered in low medium heat till the beans are cooked well. Mash the beans a little and cook for a few minutes, if you like more gravy add more water. Garnish with coriander leaves if using.
Serve it with roti or rice.

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Monday, November 8, 2010

Sambar (lentil and vegetable stew)


1 cup toor dal cooked with 1/2 tsp turmeric
2 tsp coriander seeds
2 dried red chillie remove seeds
1/4 tsp fenugreek seeds
2 tsp channa dal
pinch of asafoetida
1 tbsp coconut grated
1/2 tbsp oil
1/2 cup pumpkin cubes
1/4 cup eggplant cubes
1/2 cup carrots chopped
1/2 cup drumsticks 2" pieces
1 cup tomatoes chopped
4 cups of water
1/2 tsp salt
1 tbsp tamarind pulp in 1/2 cup water

tempering
1 tsp oil
1/4 tsp mustard seeds
1 dried red chillie broken remove seeds
1 tbsp curry leaves
1 tbsp onion

Cook dal with turmeric and salt until it is soft.
Roast coriander seeds, dried red chillie, fenugreek, channa dal, asafoetida and coconut. When golden brown cool and grind to a fine paste.
Heat 1/2 tbsp oil add vegetables and saute for a few minutes then add spices, water and cook till vegetables are almost cooked, the water would have almost absorbed. Add dal and tomatoes, cook for a few minutes. Add the tamarind puree in the end which stops the vegetables from cooking further.
In another pan heat 1 tsp oil add mustard seeds, dried red chillie, curry leaves, onions and saute. Add it to the sambar and cook for about 3 minutes.
Can use any combination of these vegetables. Can also use mysoor or split red lentil instead of toor dal. Usually served with dosa.

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Monday, October 4, 2010

Fried lentil dumplings (vada) in yogurt sauce


3/4 cup urud dal split black lentils
1/4 cup moong dal split mung beans
2 green chillies
1/2 tsp ginger grated

salt
1 tsp cumin seeds
3 black peppercorns coarsely ground or whole
1 tbsp raisins
2 tsp coriander leaves chopped

yogurt sauce
1 cup yogurt
1/4 tsp salt
1/4 tsp sugar

1/4 tsp black salt or chaat masala to serve
1/4 tsp roasted cumin powder to serve
1/4 tsp chillie powder to serve
tamarind chutney to serve
coriander leaves garnish

Wash and soak the lentils together for about 5 to 6 hours. Then grind the lentils with green chillie and ginger into a thick batter, use water if needed a few spoons at a time. Batter should not be watery.
Add salt, cumin seeds, coriander leaves, raisins, black pepper and mix throughly in a circular motion. One way in a circular motion with hands or wooden spoon for 2 to 3 minutes till the batter becomes soft, fluffy and changes colour lightly from yellow to white.
Heat oil then put a tablespoonful of batter and shallow fry few at a time in medium low heat. It will puff up and as to be light golden brown not dark, the inside of the vada should be cooked.

When the vada is cool, not hot at all soak it in luke warm water for 2 to 3 minutes. If it is hot it will become soggy. Squeeze the water by pressing each vada in between palms squeezing lightly. Place in serving bowl then cover with yogurt beaten with salt and sugar.
Garnish with chaat masala, cumin powder, chillie powder, tamarind chutney and coriander leaves over the yogurt.
Let the yogurt vadas sit for at least half hour before serving, the longer it is kept the tastier it will be. If the yogurt has absorbed, add more and garnish before serving.
Happy to have been mentioned in best of bloghop.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, August 8, 2010

Chickpeas curry


1 cup chickpeas
2 tbsp onion
1 cup tomato
1/4 tsp ginger garlic paste
curry leaves or coriander leaves
1 tbsp oil
1/2 tsp chillie powder
1/4 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/2 tsp salt

Roast cumin and fennel lightly and grind to powder.
Heat oil add onions, curry leaves, garlic paste. Then add the tomatoes and spices, when tomatoes are soft add chickpeas cover and cook.
Add a tbsp of water if needed. Serve with rice, flat bread, bread or batura.

Saturday, July 3, 2010

Pumpkin dal curry


1/2 cup pumpkin cubes
1/2 cup mysoor dal
1 tsp garlic minced
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1 tsp salt
1 1/2 cup water

temper
1/2 tbsp oil
1/4 tsp mustard seeds
1 tbsp onions chopped
1/4 tsp garlic minced optional
curry leaves

Add the pumpkin and dal with the spices and water. Cover and cook in medium heat till the dal is cooked and soft.
Heat oil add mustard seeds, onion, garlic and curry leaves; when onion is soft add to the cooked pumpkin dal curry.

Monday, May 24, 2010

Chickpeas like in the beaches

chickpeas and coconut like in the beaches
1 can of chickpeas wash and drain
2 tbsp oil
1/4 tsp mustard seeds
2 tbsp onion chopped
1 tbsp curry leaves
1 to 2 tbsp coconut pieces

2 red chillie whole
1/4 tsp chillie flakes optional
1/2 tsp salt

Drain the water from the chickpeas. Heat oil add mustard seeds then add onion, curry leaves, coconut pieces, red chillie whole and flakes if using, salt then add the chickpeas. Stir fry for a few minutes and serve warm.

We love eating this for a quick evening snack, good for a breakfast. I was thinking of the warm evenings walking on the beach eating this rolled in a newspaper from street vendors as children.

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Sunday, May 16, 2010

Soya meat curry



1 1/2 cups soya meat
boiling water
1 tsp oil
1 tbsp onion
1/2 tsp garlic ginger paste
1 tbsp tomato
curry leaves
1 1/2 tsp chillie powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp tamarind to pulp
1 tsp salt
1 tsp coconut milk powder
water

Soak the soya meat for about 10 minutes covered in boiling hot water and 1/2 tsp salt. Drain the soya meat squeeze and throw out the water.
In a pressure cooker heat oil, saute onions, garlic ginger paste, curry leaves and tomatoes. Add spices, soya meat, coconut milk powder, tamarind and water. Cover the pressure cooker and cook it in medium heat for 5 to 10 minutes, if needed simmer the gravy.

This recipe goes to the Twenty-20 cooking event and to Think spice Tamarind event.

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Thursday, February 4, 2010

Lentils dal curry



This dish compliments rice and roti. Can use the same recipe to cook other lentils such as Toor dal. For Toor dal use a pressure cooker and more water.

1 cup masoor dal or red lentil
1/2 tbsp chillie powder
1/4 tbsp garam masala
1/4 tsp turmeric
1 tsp salt
1 tsp oil
1/4 tsp mustard seeds
1 tbsp onion
1 tsp ginger garlic paste
curry leaves
1 tsp coconut milk powder or 1/4 cup coconut milk optional
water

Heat oil add mustard seeds, onion, curry leaves then add all the ingredients. Add water 2 inches above the level of dal and cook in medium heat, watch the dal as it might spill over. Stir it and press the dal with the back of the spoon. Add the coconut milk powder or coconut milk when the dal is soft, this is optional.

A variation to the same recipe you can cook the dal with the spices. Then heat a tsp oil add mustard seeds, onion, red chillie without the seeds and curry leaves separately then add it to the lentil.
To make lentil and spinach curry we can add chopped spinach to the same recipe towards the end and cook for a few minutes till the spinach is soft.

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Sunday, January 31, 2010

Crispy dosa and channa dal fritters

Crispy urud dal pancakes

dosa batter
1 1/2 cup long grain rice
1/2 cup urud dal
1/2 tsp fenugreek seeds
1/2 cup rice flakes or cooked rice
1/2 tsp salt

Soak the rice with dal and fenugreek seeds overnight or for at least 6 to 8 hours in water an inch above the level of the rice and dal.
Grind the soaked rice, dal, rice flakes or cooked rice and fenugreek seeds with some water until it is a smooth thick batter. Add salt and leave it for 6 hours to ferment in a big bowl as the batter will overflow.
Add water if needed to make the batter into pourable consistency not runny.
In a hot griddle prepared with some oil pour the smooth batter with a ladle and quickly smooth it in a circular motion. When the sides are cooked it is easy to flip the pancake cook the other side. Serve hot with chutney and sambar.

Coriander chilli coconut chutney
Grind 1/2 cup coconut, 1/2 cup coriander leaves, 2 green chillie with some water. Heat 1 tbsp oil add 1/4 tsp mustard seeds then 1 tbsp onion; add to the ground mixture and add salt.

Masala vada


1 cup channa dal or
split chickpeas
water to soak
1 green chillie
2 tbsp onion chopped
pinch of cumin optional
1 or 2 curry leaves
1/2 tsp salt
oil for frying

Soak the channa dal overnight or for about 3 hours with enough water. Grind the dal coarsely without water, add water if needed for the grinder. Cut green chillie, curry leaves and onion; add it to the ground dal with cumin and salt. I added a little hot oil into the mixture to bind before frying. Fry in high heat oil until the vada becomes golden brown, reduce the heat if the vada is becoming brown fast.

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