Dal Fry

Dal Fry

How many  days do we have no vegetables in the house? Or how many times do we feel lazy to cut vegetables for cooking. This is the best recipe  which we can think of during those days.. :) Very healthy, tasty and easy. Enjoy.

Ingredients:
Masoor Dal - 1 cup
Tomato - 1 small (Finely chopped)
Onion - 1 no. (Finely chopped)
Ginger garlic paste - 2 tspn
Fresh coriander - 1 tspn (Finely chopped)
Kasoori methi - 2 tspn
Butter/oil - 2 tspn
Jeera - 1 tspn
Turmeric powder - 1/4 tspn
Chilli powder - 1/4 tspn
Water - enough to cook dal.
Salt to  taste

Method:
1) Boil masoor dal till done and keep aside. (This dal cooks really fast, so there is no need to pressure cook)
2) In a pan, add oil/butter and once hot, add jeera,  and onion and saute for a minute.
3) Now add ginger garlic paste and saute for another minute and add tomato.
4) Once tomato is cooked well, add turmeric powder and chilli powder and kasoori methi, and saute for another minute
5) Now add salt and add the cooked dal and mix well.
6) Keep the pan closed and let the dal boil for about 2 minutes.
7) Now add garam masala, and coriander leaves and mix well.
8) Garnish with some  butter and serve   hot with rice / chapati

Cheers!
Madhavi

Dal Makhni

Dal Makhni

This is also one of the easiest and very exclusive recipes I have ever tried.  In this recipes basically you do every step at very large intervals.. :) Ah confused ??  Here you go with the recipe and enjoy cooking.

Whole urad dal

Ingredients:
Whole urad dal - 2 cups (Ensure the black skin is there)
Rajma  - 1/2 cup
Tomato Puree - 1 cup
Tomato Paste - 2 tspn
Ginger paste - 2 tspn
Garlic paste - 2 tspn
Coriander powder - 2 tspn
Turmeric powder - 1 tspn
Jeera Powder - 1 tspn
Chilli powder - 1 tspn
Heavy Cream - 1 cup
Butter - 1/2 cup
Kasoori methi - one hand ful
Salt to taste

Method:
1) Soak Whole urad dal and rajma over night or for atleast 8 hours.
2) Now, in a heavy bottom vessel add enough water to the soaked urad dal and rajma and bring it to a boil on high flame.
3) Take off the broth that floats up and add salt and simmer the dal till it cooks (It would take around 3-4 hours)
4) Make sure you are giving it a quick stir once in half an hour, so the dal does not stick to the bottom.
5) Once the dal is getting the required consistency, add ginger garlic paste, and stir it well and let it simmer again.
6) After 5 min add Jeera powder, coriander powder, turmeric powder, chilli powder and give it a good mix.
7) After few min, add tomato puree and tomato paste and give it a good mix.
8) Now add, kasoori methi by crushing them between your palms.
9) Add Fresh cream  and butter.
10) Garnish with some butter and fresh cream.
11) Serve hot with chapati/roti/rice

Cheers!
Madhavi

Green Leaves Curry

ಕೀರೈ ಕೊಯೋಮ್ಬ್

Ingredients:
Toor Dal - 1 cup

Turmeric - 1/4 tbl spn

Keerai/Green Leaves - 1 bunch. (I used Dantina Soppu/ದಂಟಿನ ಸೊಪ್ಪು) Finely Chopped

To Grind:

Coriander Seeds - 2 tbl spn

Jeera - 1/4 tbl spn

Urad dal - 1/2 tbl spn

Black pepper - 3-4 nos.

Poppy Seeds - 1/2 tbl spn

Red Chillies - 3-4 nos.

Fresh Coconut - 1/2 cup

To garnish:

Mustard seeds - 1/2 tbl spn.

Hing - a pinch 

Oil - 2-3 tbl spn

Salt - to taste

Method:

1) Cook toor dal with turmeric and keep aside.

2) Cook finely chopped green leaves with little water in a heavy bottom pan

3) Roast all items in the list "to grind" separately except Fresh coconut and Grind them to a medium fine paste.

4) Now add this ground paste, dal and salt to the cooked green leaves and mix well and cook together for another 5 mins

5) Let it boil till done.

6) In another small kadai add 2-3 tbl spn of oil and once hot add mustard seeds and hing. Once they splutter, add this to the curry. and cook for another min.

7) Serve hot with Rice, Mudde/Ragi Ball, pulkas or chapatis.

Cheers!

Madhavi

Ridge guard dal / Beerakayi Pappu

ಹೀರೆಕಾಯಿ ತೊವ್ವೆ

This is a wonderful and easy recipe. Most suitable for any occasions. This can be eaten with rice or chapati.

Ingredients:

Ridge guard - 250 gms Chopped in cubes
Ginger - 1/2 inch piece
Green Chillies - 3- 4 nos
Fresh Coriander Leaves finely chopped - 1/4 cup
Garlic - 2 - 3 pods (Optional)
Jeera - 1/2 tbl spn
Coconut - 1-2 tbl spn (Optional)
Mustard seeds - 1/2 tbl spn
Curry Leaves  - 4 - 5 leaves
Dry Red Chillies - 2 nos
Turmeric powder - 1/4 tbl spn
Oil / Ghee - 2-3 tbl spn
Toor Dal -1cup
Lemon Juice (Optional)

Method:
1) Cook Toor Dal in cooker together with chopped ridgeguard and keep aside.
2) In a hand blender (if you are making small quantity) or a grinder add ginger, garlic, 1/4 tbl spn jeera, coconut, green chillies, turmeric and coriander leaves and grind it to a course paste and keep aside.
3) In a pan add oil/ghee once the oil is hot add mustard seeds, jeera, red chillies broken into two halves and add the ground paste and saute it for 2 - 3 min till they are cooked well.
4) Then add the Dal and ridge guard into the above seasoning and mix well.
5) Add required amount of salt and garnish with little coriander.
6) You can add some lemon juice if desired while serving.

Cheers!
Karu...