Tag Archives: Lunch

Recipes: Green Hearty Vegetable & Black Chana Masala

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Sometime back, I stared at my fridge, wondering what to make for dinner. I had about 2 carrots, a few potatoes, some snap peas, and half a head of cauliflower, along with some cooked black chana. I started making a dish, hoping it would turn out edible, but it was so yummy that I have been asked to make it again!

Black chickpeas, or kala chana, are one of those underrated nutritional superheroes hiding in plain sight. It’s packed with fibre, plant protein, minerals, and slow-digesting carbs, so it keeps your energy steady and your stomach happy. Kala chana is diabetic-friendly, high-protein, gut-friendly, heart-healthy, nutrient-dense, and excellent for weight control.

Hearty Vegetable & Black Chana Masala

Ingredients:

  • 2 cups of mixed vegetables, chopped into bite-sized pieces (you can use what you have; I used carrots, potatoes, cauliflower and snap peas)
  • 2-3 tbsp oil
  • 1 cup black chana that has been soaked overnight and boiled until soft but firm
  • 2 finely chopped medium-sized onions
  • 2 finely chopped large tomatoes
  • 1 tsp finely minced garlic
  • 1 tsp finely minced ginger
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1-2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp cumin powder
  • ½ tsp garam masala powder
  • Salt to taste
  • Finely chopped coriander to garnish

Method:

  • Heat 2 tbsp of oil in a pan.
  • Add all your mixed vegetables.
  • Sprinkle a pinch of salt and sauté on medium-high heat until they’re about 50–60% cooked. This means they are slightly softened but still holding their shape.
  • Remove the vegetables with a slotted spoon and keep aside.
  • In the same pan, heat the remaining oil.
  • Add in the cumin seeds once the oil heats up.
  • When the cumin seeds crackle, add minced onions and sauté until golden.
  • Add garlic and ginger, and cook until the raw smell goes away.
  • Now add tomatoes and cook this down well until the masala thickens and oil starts to appear at the edges.
  • At this point, add in the dry spices—turmeric powder, red chilli powder, coriander powder, and cumin powder.
  • Sauté for 30 seconds so the spices bloom.
  • If the masala looks too thick or sticks to the bottom, splash a little water and keep cooking.
  • Tip in the half-cooked vegetables.
  • Add the boiled black chana.
  • Mix gently so everything is coated well in the gravy.
  • Add around ¼–½ cup of water, depending on how saucy you want it.
  • Cover and cook on low-medium heat for 8–10 minutes.
  • The vegetables should be fully cooked but still hold their shape.
  • The chana should be tender and absorb the masala flavours.
  • Finish with garam masala, coriander, and (optional) a gentle squeeze of lemon.
  • Serve hot with jeera rice or rotis

Recipes: Potato Podi Curry

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A staple in Tamil Brahmin weddings, Potato Podi Curry, or Urulai Kizhangu Kara Curry, holds a special place in Tamil Brahmin cuisine. This flavourful and spicy potato curry is made without onions and garlic, making it suitable for festive occasions. 

Potato Podi Curry 

Ingredients:

For the potatoes:

  • 4-5 medium-sized potatoes
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida powder
  • Salt to taste
  • 1 tbsp chopped coriander leaves 
  • 1 tbsp oil
  • 2 tsp mustard seeds
  • 10-12 curry leaves

For the Podi Powder

  • 2 tbsp coriander seeds
  • 2 tbsp chana dal (split Bengal gram)
  • 2 tbsp urad dal
  • 2 tbsp fennel seeds
  • 2 tbsp black peppercorn
  • 2-3 tbsp Kashmiri chilli powder
  • ¼ tsp fenugreek seeds

Method:

  • Wash the potatoes thoroughly. This curry will have unpeeled potatoes, so make sure the potatoes are cleaned. 
  • Chop the potatoes into small, bite-sized pieces. Drop the potatoes in cold water to avoid oxidisation.
  • In the meantime, heat a small skillet and dry roast the ingredients for the podi powder one by one, until they are crisp. Keep aside and let them cool.
  • Once cool, grind the spices to a fine powder. Keep aside.
  • In a large saucepan, add about 4-5 cups of water, add ¼ tsp turmeric and some salt and once the water comes to a rolling boil, add the potatoes and cook the potatoes until they are about 80% done, stirring occasionally.
  • Check to see if the potatoes are done. This can be done by taking a piece and pressing it with your finger. If you can mash it with your fingers, it is cooked. At this point remove the potatoes from the saucepan, drain them and keep aside.
  • Heat about 2-3 tbsp oil in a large pan and once warm add in the mustard seeds. When the mustard seeds pop, add in the curry leaves and mix. 
  • Now add in the asafoetida powder and once that is mixed, add in the drained potatoes.  Season with salt.
  • Add the podi powder and Kashmiri red chilli and mix gently.
  • On a low flame let the potatoes finish cooking. This should take about 7-10 minutes. 
  • Serve the potato podi curry with any South Indian meal.

Recipes: Dal Darbari

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In a vegetarian diet, lentils or dals are a very important source of protein and most Indian households, especially those who follow a vegetarian diet try to incorporate some lentils in their diet daily. But then the problem comes that we end up eating the same three or four types of lentils daily. Fed up, a couple of weeks back, I tried a new recipe which was surprisingly easy to make and very yummy to boot. The addition of yoghurt and milk elevated the recipe and make it special.

Dal Darbari

Ingredients:

  • ½ cup Yellow Moong Dal
  • ½ cup Masoor Dal or Orange Dal
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ghee
  • ½ tsp green chilli paste or 1 finely chopped green chilli
  • ¼ tsp ginger paste or 1 inch finely chopped ginger
  • ½ tsp turmeric powder
  • 2 to 3 tsp red chilli powder
  • ½ tsp garam masala Powder
  • 1 tbsp kasuri methi
  • 3 tbsp beaten yoghurt
  • 3 tbsp milk (either skimmed or full cream)
  • Salt to taste
  • 1-2 tbsp finely chopped coriander leaves

Method:

  • Wash and soak masoor and moong dal in warm water for about 20 minutes.
  • After that, add half the turmeric powder and pressure cook the dals for about 3-5 whistles until the dals are very soft and mushy. This can also be done on the stovetop.
  • When the cooker has cooled down, open it and whisk the dals until they become a homogenous mass.
  • In a pan, heat half the ghee and add in the cumin seeds and let them splutter a bit.
  • Now add the green chillies and ginger and saute for a few seconds.
  • Then add the onions and saute till the onions become translucent in colour.
  • Once the onions are translucent, add in the tomatoes and saute till the tomatoes become soft and mushy.
  • At this point, add ½ the red chill powder, the balance turmeric powder, salt and garam masala and saute till the masalas are incorporated.
  • Pour this masala over the cooked and whisked dals and mix well.
  • Add the yoghurt and milk and water to bring it to the desired consistency. Keep it on a slow to medium flame until the dal comes to a rolling boil.
  • In the same pan that you made the masala, heat the balance ghee and once it heats up, crush the kasoori methi in the palms of your hands and add it as well as the remaining red chilli powder and saute for a few seconds before pouring it over the dal.
  • Cover for about 10 minutes before serving so that the flavours get time to infuse.
  • Enjoy with rice or any flatbread

Notes: The recipe called for fresh cream which I substituted with skim milk. It didn’t detract from the taste and you can add in 1-2 tbsp of cream instead of milk.

Recipes: Hearty Vegetable Stew

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In another episode of no rice Sunday, I was wondering what to make. I had made soups and some roasted vegetables the last few weeks and wanted something different. I was thinking of making a vegetable stew,but didn’t want to make a Kerala-styled coconut milk one. So I decided to improvise and hope and pray it turned out to be edible!

The recipe turned out to be a cross between a soup and a gravy curry and was so flavourful. It is also very healthy with just a tbsp of oil used in the entire recipe. Another good thing about the recipe is that it is a one-pot recipe and would work beautifully for a slow cooker. It just cooks by itself and you need not sit around, stirring and adding ingredients.

My family loved it and I am blogging about it so I can add it to my reportoire and make it another day.

Hearty Vegetable Soup

Ingredients:

  • 3 medium sized onions, minced
  • 2 carrots, chopped bigger than bite sized
  • 2 potatoes, chopped
  • 1 head of cauliflower, chopped
  • 1 green bell pepper, chopped
  • 1 small cup frozen green peas
  • 3-4 medium sized tomatoes, minced
  • 2 green apples, minced (optional)
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1-2 tsp garam masala powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 15 cashew nuts, soaked in hot water for 15-20 minutes
  • 15-20 peanuts, soaked in hot water for 15-20 minutes
  • 1 tbsp oil
  • Salt to taste
  • Water as required

Method:

  • Chop the vegetables into pieces larger than bite-sized. I chopped them roughly into 3/4 to 1 inch pieces. Just make sure all the vegetables, with the exception of the green peas are of roughly the same size. Wash and keep aside.
  • Mince the onions into small, fine pieces. I did this using my food processor which took me seconds as compared to chopping by hand.
  • Heat the oil in a large pan or dutch oven and when the oil warms up, add the cumin seeds and let them splutter. Then add the fennel seeds and stir for a couple of seconds.
  • Now add the onions and stir well and let the onions soften and become translucent.
  • Once the onions are translucent, add the chopped green bell pepper and let it cook for about 3-4 minutes.
  • Then add the dry spices – turmeric powder, red chilli powder, cumin powder and coriander powder and stir well.
  • Now add the other chopped vegetables and stir well so the vegetables are covered with the spices. Cover and cook on a medium flame for about 5 minutes.
  • While this is cooking mince or grate the tomatoes and green apples and keep aside. I again used the food processor and minced both ingredients together.
  • Then add the minced tomatoes and green apple to the vegetables, lower the flame to a medium-low and let it cook till the vegetables are about 80% cooked. You can also add water to the vegetables at this point, because it will become quite thick with all the vegetables.
  • While the vegetables are cooking, blend the cashewnuts and peanuts into a smooth paste. Keep aside.
  • Once the vegetables are about 80% cooked, add the garam masala and the blended cashew-peanut paste and add any seasoning if needed.
  • Let it continue to cook on a low flame till the vegetables are completely cooked and serve hot with some crusty bread.
  • If you plan to make this ahead of time, then you may need to add some water when you heat it up before serving because it will thicken up because of the cashewnuts and peanuts. If you are going to add more water, then you will need to check seasoning also which may become diluted.

Recipes: Gujarati Khatta Mung aka Whole Green Gram Dal in a Buttermilk Gravy

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Dal is a staple in most indian households with some variety of the protein packed dish made across the country. So, in order that we don’t get bored with the same kind of dal, I am always on the lookout for interesting takes and variations.

I saw this dal in one of my friend’s Facebook posts and it looked interesting enough to try it. My version may not be the most authentic one, but I enjoyed making and eating the dal. This is a staple in most Gujarati households, but you won’t find this in most restaurants. So let’s see how this is made…

Gujarati Khatta Mung aka Whole Green Gram Dal in a Buttermilk Gravy

Ingredients:

  • ½ cup whole green moong dal, soaked for 4-6 hours
  • ½ to 1 cup yoghurt
  • 2-3 tbsp gram flour or besan
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 1-inch piece of minced ginger
  • 2 green chillies, slit lengthwise
  • 1 tbsp oil
  • Salt to taste
  • Coriander leaves, finely chopped to garnish

Method:

  • Drain the soaked moong dal and in a large pan, cook the soaked and drained moong dal with just enough water to cover it for about 5-7 minutes until it is just cooked and tender. Make sure it does not get mushy.
  • In a separate bowl, whisk the yoghurt well and add the gram flour, turmeric powder, asafoetida, some salt and about a cup of water and whisk till it is smooth with no lumps. Keep aside.
  • Heat oil in another pan and when the oil warms, add the mustard seeds and let the seeds crackle. Then add the cumin seeds and stir for a couple of seconds, followed by the curry leaves. Stir till the curry leaves start to become crisp. Then add the slit green chilles and the ginger and saute for about 30-40 seconds.
  • Now add the cooked moong dal into this tempering and then the yoghurt gram flour mixture and allow everything to come to a nice rolling boil. Let this simmer on a low flame for about 5 minutes.
  • Check for seasoning and add salt if needed.
  • Turn off the flame and garnish with finely chopped coriander leaves and serve hot with rice and a simple vegetable stir fry for a homely lunch.