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

chickpeas curry
1 can or 1 cup of chickpeas soaked overnight
2 tbsp oil
1 onion chopped 
1 to 2 tomatoes chopped
1 tbsp ginger grated
2 cloves of garlic grated optional
1/2 tsp chillie powder
1/2 tbsp curry powder
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp salt
1/4 tsp asafoetida
1/2 tbsp mango powder or lemon juice
1/4 tsp chaat masala
chickpeas curry
Heat oil, and add onions and the cumin seeds. Then add the ginger and garlic and sauté. Add the tomatoes, all the spices and the chickpeas. Cover and cook on low medium heat until the chickpeas are soft. Add water as needed to make gravy. Sprinkle the chaat masala and serve with rice, flat 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.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, February 4, 2010

Lentils dal curry

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
2 to 3 cloves of garlic cut small
1 inch ginger cut small or grate
water
1/4 cup coconut milk optional

Add water 2 inches above the level of dal and cook with all the above ingredients in medium heat. Watch the dal as it might spill over. Can use a  pressure cooker to cook the dal faster. When the dal is fully cooked add coconut milk, this is optional.

tempering
1 tsp oil
1 tbsp onion
curry leaves
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/8 tsp asafoetida 

Heat oil add mustard seeds, cumin seeds, onion, curry leaves. When the onion starts to lightly brown add the asafoetida and remove from the cooker. Add this seasoning to the cooked dal and mix it. 

For different variations
When the lentil is cooked halfway, add drumsticks or moringa pods and let it cook.
To make dal with spinach, purslane or callaloo add chopped greens to the same recipe towards the end and cook for a few minutes till the green vegetables mix and become soft.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, January 31, 2010

Crispy dosa and channa dal fritters

urud dal dosa pancakes
Crispy urud dal pancakes

dosa batter
1 1/2 cup parboiled, short grain or idly rice
1/2 cup husked split urud or black gram dal
1/2 tsp fenugreek seeds
1/2 cup rice flakes or cooked rice
1/2 tsp salt

Soak the rice with 1/4 tsp fenugreek seeds in a bowl. In another bowl soak the dal with 1/4 tsp fenugreek seeds overnight or for at least 6 to 8 hours. Water should be at least an inch above the level of the rice and dal.

Grind the soaked rice separately to a fine smooth paste. Grind the dal to a lightly coarse texture. Grind the leftover cooked rice or washed rice flakes with some water. Then add all the ingredients together with the salt to taste and leave it for about 6 hours to ferment in a big bowl as the batter may double when fermenting. 
urud dal dosa pancakes
Before making the dosa add water to the batter to make a pourable consistency that is not runny.

Heat a hot griddle and wipe it with some oil, then pour the batter with a ladle and using the back of the laddle quickly smoothen it in a circular motion. 
urud dal dosa pancakes
Sometimes I cover with a lid, as I find the dosa cooks quickly. When the sides are cooked it is easy to flip and cook the other side. 
urud dal dosa pancakes
Serve hot with chutney and sambar.
urud dal dosa pancakes
Coriander chilli coconut chutney
1/2 cup coconut
1/2 cup coriander leaves
2 green chillie
1/2 tbsp tamarind pulp
1/4 cup water
1/4 tsp salt to taste

Grind all the ingredients together.

Tempering
1 tbsp oil 
1/4 tsp mustard seeds 
1 tbsp onion

Heat the oil and the spices. Add the onion and when it is soft add it to the ground mixture and serve. 
urud dal dosa pancakes
Masala vada

masala vada recipe
1 cup channa dal or split chickpeas
water to soak
1 green chillie
2 tbsp onion chopped
1/4 tsp cumin and fennel seeds
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 a tbsp of water at a time if needed for the grinder. 

Cut green chillie, curry leaves and onion and add it to the ground dal with cumin, fennel 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.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First