Showing newest posts with label Dhall. Show older posts
Showing newest posts with label Dhall. Show older posts

10.5.11

Dhall Makhani - Mood For Cooking!





Dal Makhani:

Once upon a time...when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying 'Makhani' means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular dish...in his own way! My roomie(room mate) and I, used to pray sincerely...so that they wouldn't serve the dish forever! But, all our prayers went in vain!! Despite our miserable plea, Kamalesh (the cook) kept cooking it every week:( Thereby, constantly kept our weight on check!! That's why...I hated this dish for a long time. Since, most of my past bitter experiences are all better now (only in food context)...thought of experimenting this one too!! Rather not a bad idea at all! Yes, it turned out to be "The Best Dal Makhani" I ever tasted:) I am going to pat myself and indulge in little bit of more...does anyone care to join me?

Ingredients:

Whole Black lentils / karuppu muzhu ulundhu 2 tablespoon (I used split lentils, today)
Chana dal 1 table spoon
Red beans/ rajma 1 fistful
Green chilies 3 chopped
Ginger-garlic paste
Onion 1 large finely chopped
Tomato puree 1 cup
Fresh cream 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder (fresh) 1 spoon
Cumin seeds powder (fresh) 1 spoon
Garam masala powder 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Butter few spoons.

Method:

Soak all the three lentils together overnight. Then, throw away the water and wash the lentils several times. Now, pressure cook them till tender.

Mash the lentils coarsely using the back of the spatula.

In a wide wok, heat oil. Add cumin seeds and asafoetida. Wait till it sizzles. Then add chilies, ginger-garlic and fry real good, followed by onions. Fry till reddish brown.

Further add tomato puree, salt, turmeric and chili powders. Cover and cook briefly until oil separates. Now...stir-in cooked and mashed lentils to it. Cover and cook until oil separates.

Add garam maala powder, coriander and cumin seeds powder. Top with fresh cream and cilantro leaves.

Mix well, before serving. Serve warm to go with your rotis, chappathis, pulkahs.

8.2.11

Arai Keerai Kothu Paruppu / Amaranthus Greens Sambhar - Adopt Green Cooking!





Arai Keerai Sambhar:

Ingredients

Greens 1 bunch - cleaned
Green chilies 3 sliced
Garlic 4 crushed
Onion 1 large chopped
Tomato 1 large chopped
Chick peas/chana dal 1 cup
Thuvar dal 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Sambhar powder 1 spoon
Tamarind paste 1/4 spoon

For Tempering:

Oil few spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few.

Method:

Cook thuvar dal(lentils) till tender and set aside.

Cook the chana dal, briefly...cooked, but not mushy. Set aside as well.

Heat oil, in a vessel. Add the tempering spices and wait till it sizzles. Then followed by chilies, garlic, onions and tomatoes. Cook over high heat...maybe till the raw odor leaves the pan.

Now, stir-in greens and two types of lentils to it. Further add salt, turmeric, chili and sambar powder to it. Once the greens are done, add tamarind paste and bring it to boil once...and remove from heat.

Serve to go with your lunch, either steamed rice or chappathis...it pairs well.

5.2.09

Ivy Gourd Leaves with Lentils





Kovai Ilai Dhall:

Ivy Gourd Leaves Soup. Kovai Thazhai Dhall. Kovaikkai Keerai Kothu Paruppu. Gherkins Leaves in Food preparations. Dhondakai Greens in Cooking. Tinda / Tindora Leaves in cooking. Dondaikai Koora Pappu Chaaru.

Ivy Gourd is considered as weed in many parts of the world and even in India. It comes under the Cucurbitaceae family(Family of Cucumbers). The Botanical name of the vine is Coccinia indica. Name indicates it is native to India. Although it grows all round the Asian countries. Also in West Indies and Hawaai. It is highly valued as food and medicine in Thailand! In India, the Ayurveda text, mentions about its usage in various ailments.

The gourd is considered as vegetable and appreciated for its unique taste. Widely used in culinary. Gourd has the property towards reducing one's glucose level. Researchers are now showing interest in common plants, which have more pharmacological uses than one could imagine. The gourd is said to have the properties to lower one's glucose level. To be more specific...it suppress the activity of enzymes that are involved in the production of glucose, such as G-6-phosphatase. Although the leaves tend to have more properties than the gourd itself. Maybe the foliaceous nature of this creeper...gets very little attention! Wish Ethonobotonist give some holistic approach towards the whole plant/vine.

Sure, I got introduced to this humble weed like creeper through my back home cook, Usha Nandhini. She insisted upon adding 5-7 leaves to any Green masiyal, I intended to make. I got to say...they added only extra flavour and value to the regular greens! One good thing about depending upon a natural source for one's body's imbalances is...they have least possibility of giving side effects. There is no medicine in allopathy that can challenge this area! If 3-4 medicines are prescribed at a time...it leads to polypharmocogy problems(side effects). I am glad that these ivy gourd plus leaves do not have any adverse effect on kidney or liver(report says).

The plan was to add more pearl onions/china vengayam in the dish. As these small pearl onion's produces lot of antibodies, eventually strengthens one's immune system. It is also said that the combination of pearl onions + ivy gourd leaves works well for an expectant mother. Besides it is also suggested to weak & fragile diabetic petients.

Ingredients:

Ivy Gourd Leaves 1 bowl - chopped
Dry red chilies 3-5
Pearl Onions 1 bowl(thinly sliced)
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal/thuvar dal)1 cup
Salt
Cumin seeds 1 spoon
Olive oil 2 spoons.

Method:

Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistle sounds.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add cumin, chilies, garlic and fry for a minute. Then add onions & tomatoes...saute for few more minutes.

Add greens and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm in a soup bowl. Its also good to go with plain steamed rice, as well.

9.9.08

Fenugreek Greens Lentils Dhall




Methi Dahl:

These greens are known as Methika in Sanskrit. Menthilu in Telugu, Methi in Hindi, Vendhaya Keerai in Tamil. Its Botanical name is Trigonella foenum and English name is Fenugreek leaves.

Fenugreek leaves are body Coolant. It has laxative and diuretic properties.
It is said to tone the tissues. Astringent – causes contraction. Relieves flatulence.

It is used in treatment of-
- Fever
- Pulmonary disorders
- Cough
- Manda Agni –poor digestion
- Dysentery
- Diarrhea
- Nervous weakness
- Premature loss of hair
- Diabetes
- Flatulence
- Anorexia

Ingredients:

Methi greens/Fenugreek greens 1 bunch(use leaves alone)
Green chilies 3 slitted
Onion 1 thinly sliced
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal) 2 fistful
Salt
Cumin seeds 1 spoon
Olive oil 2 spoons.

Method:

Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistle sounds.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add chilies, garlic and fry for a minute. Then add onions & toamtoes...saute for few more minutes.

Add greens and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm to go with plain steamed rice.

25.8.08



Mango Dhall:

I like the way punjabis serve their talli. In their dhall...I would always find raw chopped mangoes. Something tangy in dhall will be really special. So thought of making mango-dhall today.

Ingredients:

Kili Mooku Manga( Raw Mango 1 large) chopped along with its thick skin, deseed.
Moong Dal 1 cup
Salt
Turmeric pinch
Green chilies 3 finely chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, cook moong dal with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in mangoes and cooked thoor dal to it. Cover and cook on medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.