Sabzi Dal (Pulses simmered with vegetables)

Ingredients:

Pulses

  • 1/2 cup yellow moong dal (split yellow gram) , washed and drained
  • 1/2 cup toovar (arhar) dal , washed and drained
  • 1/2 cup masoor dal (split red lentil) , washed and drained

Vegetables

  • 2 cups chopped mixed vegetables (carrots, cauliflower and french beans)

Other

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 1/4 tsp asafoetida (hing)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp ginger-green chilli paste
  • 2 tsp garlic paste
  • 2 tsp salt (or to taste)

Garnishing

  • 2 tbsp chopped coriander leaves

Method:

  1. Combine the pulses and pressure cook them (3-4 whistles). Once the cooker has cooled down, keep the cooked pulses on a side
  2. Heat oil in a large pan
  3. Add mustard seeds and cumin seeds
  4. When the seeds pop, add asafoetida, curry leaves and onions. Saute on medium heat till onions become light brown
  5. Add ginger-green chilli paste and garlic paste and saute for 2 minutes
  6. Add turmeric powder, chilli powder, tomatoes and saute for 2 minutes
  7. Add all the vegetables, salt, a cup water and cook the vegetables till soft
  8. Add the cooked pulses, gently mix well and simmer for 5 minutes, making sure it does not stick to the bottom of the pan
  9. Garnish with chopped coriander leaved and serve hot with any Indian bread

Serves: 4

Inspiration source:

Roz Ka Khana by Tarla Dalal, page 13

Remarks:

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Vegetable Korma

Ingredients:

For paste

  • 1 green chili
  • 3 cloves garlic
  • 1 cm ginger
  • 1 tsp fennel seeds
  • 10 almonds
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala (cinnamon, clove and cardamom powder)
  • 1 cup water

For tempering

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 2 sprigs curry leaves
  • 1 tsp fennel, coarsely pounded

Vegetables

  • 1 cup cauliflower florets
  • 1 cup cut french beans
  • 1 cup cut carrots
  • 1 cup green peas

other

  • 1 1/2 salt (or to taste)
  • 1/2 cup thick coconut milk

Method:

  1. Blend the paste ingredients till smooth
  2. Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
  3. Add fennel and fry for 1 minute
  4. Add the paste and saute for a minute
  5. Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
  6. Add coconut milk, bring to boil for 1 minute
  7. Remove from heat and serve with rice, chapati or set dosa

Serves: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam

Remarks:

Coconut Chutney III

Ingredients:

  • 340 gm (12 oz) grated fresh coconut
  • 2 tbsp oil
  • 3 tbsp cup gram daal (lentil)
  • 2 green chilies
  • 15-18 curry leaves
  • ½”. piece ginger, chopped
  • 2 tsp salt (or to taste)

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp black gram dal (lentil)
  • 1 dry red chili, halved
  • ½ tsp asafetida powder
  • a few curry leaves

Method:

  1. Heat the oil and roast gram daal till light brown in color, stirring regularly. Make sure that daal does not get too deep in color
  2. In a vessel, take 1 cup water and to it add coconut, roasted gram daal, cut chilies, chopped ginger, curry leaves and salt. Soak all the ingredients for about an hour so that they soften (especially roasted gram daal)
  3. Grind the combined ingredients to a fine paste and take out in a serving bowl
  4. Heat oil and add black gram daal. In about a minute add mustard and cumin seeds. When the mustard seeds start to splutter, add the rest of tempering ingredients and stir on medium flame for 20-30 seconds, making sure they don’t burn (must not start becoming black in color). Add the tempering to the ground chutney and mix well.
  5. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113

Avocado Dip

Ingredients:

  • 2 ripe, peeled, pitted and mashed avocados
  • 1 cup yogurt
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp chopped spring onions
  • 1 tsp ground black pepper
  • 1 tsp salt or to taste

Method:

  1. Stir together all the ingredients in a bowl
  2. Serve with warm pita bread or pita chips

Serves: 4

Inspiration source:

Something Extra, Summer 2014, page 10

Remarks:

Rajma Masala

Rajma Masala

Rajma Masala

Ingredients:

  • 1 cup rajma / kidney beans (Indian variety)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3 medium garlic + 1 inch ginger + 1 to 2 green chilies – crushed to paste
  • 1 tsp coriander powder or dhania powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • a pinch of asafoetida or hing
  • 1/4 tsp fresh garam masala powder
  • 1/2 tsp cumin seeds or jeera
  • 1 tsp kasuri methi or dry fenugreek leaves, crushed
  • 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
  • 2 to 3 tbsp cream
  • 1 tsp salt or to taste)
  • 1 tsp sugar

Method:

  1. Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours
  2. Discard the water and rinse the beans again in fresh water, add 3 cups water and pressure cook (4-5 whistles) making sure that the cooked rajma is soft
  3. Heat oil + butter in another pot or pan. add cumin first and let them crackle till light brown
  4. Add onions and saute them till they become light brown, stirring them while sauting for uniform cooking and also so that they don’t get burnt
  5. Add the ginger-garlic-chili paste and stir and saute for 5-10 seconds on a low flame
  6. Add the tomatoes and saute for 2-3 minutes till the tomatoes become soft
  7. Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder and stir and saute the whole masala mixture till the fat starts leaving the masala
  8. Add the beans along with its water to the masala
  9. Add salt and sugar and stir the whole curry mixture
  10. Simmer without a lid for 10-12 minutes or more till the curry thickens slightly (it should not be watery)
  11. Mash a few rajma beans with the spoon. This helps to thicken the curry
  12. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream and stir & simmer rajma masala for 30 seconds to 1 minute. The take it off heat
  13. Serve rajma masala with steamed basmati rice, jeera rice or any Indian bread.

Serves: 3

Inspiration source:

http://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/

Remarks:

Turns out restaurant style!

Moth (Math) Beans and Spinach Curry

Ingredients:

  • 1 cup sprouted matki (moath beans)
  • 3 cups chopped spinach (palak)
  • 1 tomato, finely chopped
  • salt to taste

To be ground into a smooth paste

  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 clove garlic
  • 3 whole dry red chilies, broken
  • 1/4 teaspoon turmeric powder
  • 2 tbsp grated coconut
  • 1 cup water

For tampering

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 4 cloves garlic, crushed
  • 10 to 12 curry leaves, torn into pieces

Method:

  1. Pressure cook the sprouted matki (4-5 whistles)
  2. After taking out cooked matki, go through it and remove any hard and uncooked matki
  3. Place a pan on medium heat and add cooked matki, chopped spinach, tomato and salt with 1 1/2 cups of water
  4. Add the ground paste, bring to boil and simmer for 10 more minutes. Keep aside
  5. Make a tempering by heating the oil in a small pan and adding mustard seeds to it
  6. When the seeds crackle, add the garlic and saute for 2 minutes
  7. Add the curry leaves and pour this tempering over the curry, bring it to a boil and serve hot with rice or any Indian bread

Serves: 4

Inspiration source:

http://www.tarladalal.com/Matki-Aur-Palak-ki-Curry-4371r

Remarks:

This Wonderfully seasoned but not too spicy curry from South Indian is an excellent accompaniment for rice or parathas.

Math (Moth) Dal

Moth Dal

Moth Dal

Ingredients:

  • Muth (Moth) dal, 1 cup. These are beans with brownish green exterior and light yellow interior, used in Indian cooking
  • Peanut oil, 1 tbsp
  • Asafoetida (hing) powder, ¼ tsp
  • Curry leaves, 5-6 leaves
  • Green / red chili, 1, slit in half
  • Turmeric powder, ½ tsp
  • Red chili powder, 1 tsp
  • Lime juice, 1 tbsp
  • Sugar, 1 tsp
  • Salt to taste

Method:

  1. Carefully clean Muth dal and soak it in water for at least 12 hours
  2. Pressure-cook the dal with 2 cups of water (4-5 whistles)
  3. Once the dal is cooked and cooled down, remove any uncooked beans
  4. In a pan, heat the oil and add asafoetida (hing) powder, curry leaves and slit chili
  5. Immediately add the muth dal, along with its cooking water
  6. Add red chili powder, turmeric powder, salt, sugar and lime juice and bring to boil
  7. Serve with any traditional Indian breads such as millet roti

Serves: 4

Masala Masoor – Spicy Whole Lentil Curry

Masala Masoor

Masala Masoor

Ingredients:

  • Masoor, (whole lentil), 1 cup
  • Onions, 2 medium, sliced
  • Tomatoes, 2 large, chopped
  • Ghee (purified butter), 1 tbsp
  • Chopped coriander

For paste

  • Garlic, 3-4 cloves
  • Dry chilies, 2-3 (to taste)
  • Coriander seeds, 2 teaspoons
  • Ginger, 1 inch piece

Method:

  1. Wash the masoor and pressure cook it with 2 cups water (3 whistles)
  2. Ground into paste the ingredients mentioned under paste
  3. Heat the ghee in a vessel and fry the sliced onions for 2-3 minutes
  4. Once the onion turns brown, add the paste and fry it for 2-3 minutes
  5. Add the cooked masoor and salt and let it cook for 3-4 minutes
  6. Add the tomatoes and cook for 5 minutes
  7. Garnish with chopped coriander and serve hot with any Indian break or rice

Serves: 4

Masala Chawla

Masala Chawla

Masala Chawla

Ingredients:

  • 1 cup chawli (black-eyed peas), soaked overnight and drained
  • salt to taste
  • 1 tbsp oil
  • 1 cup finely chopped onions
  • 1 cup fresh tomato pulp
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp salt (or to taste)

To be ground into paste (minimum water):

  • 1 cup chopped mint leaves, washed and drained
  • 2 tsp roughly chopped ginger
  • 3 tsp roughly chopped green chillies
  • 1 tsp lemon juice

Method:

  1. Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles
  2. Allow the steam to escape before opening the lid. Drain out water and keep aside
  3. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2-3 minutes.
  4. Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
  5. Add the cooked chawli and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Serve hot with any Indian bread

Serves: 4

Inspiration source:

http://www.tarladalal.com/Masala-Chawli-3883r

Maqluba – Upside-down Rice

Ingredients:

  • Olive oil, 1/4 cup
  • Eggplant, sliced into 1/4-inch rounds, 1 medium size
  • Onion, minced, 1 medium size
  • Allspice, 1 tsp
  • Cinnamon, 1/2 tsp
  • Nutmeg, 1/4 tsp
  • Black pepper, 1/4 tsp
  • Salt to taste
  • Tomato, sliced into 1/4-inch rounds, 2 large
  • Potatoes, peeled, sliced into 1/4-inch rounds, 2 large
  • Water or stock, well seasoned with salt, 2 cups
  • Rice, soaked 1/2 hour in water to cover, 1 1/2 cups
  • Pine nuts, 1/2 cup

Method:

  1. Drain the rice and put aside
  2. Gently roast the pine nuts and put aside
  3. Heat the oil in a large skillet over medium heat. Sauté the eggplant slices on each side to lightly brown. Remove to a plate
  4. Add more oil to the skillet if needed and sauté the onions until translucent. Add allspice, cinnamon, nutmeg, salt and pepper and sauté. Add water / stock and put aside
  5. Grease a 3-quart heavy bottomed saucepan well with olive oil. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Lay the potato slices to cover the rice and sprinkle about 1/2 cup of rice over the potatoes. Lay eggplant slices to cover the rice and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock
  6. Bring to a boil over medium-high flame, then quickly reduce heat to low, cover tightly and simmer for 30-35 minutes. Toward the end of the cooking time, check to see if more water needs to be added
  7. Remove from heat and let rest for 15 minutes. Remove lid and invert a serving platter over the saucepan. Turn upside-down and carefully slip the saucepan off the rice
  8. Cover with roasted pine nuts and serve hot

Serves: 6