Tag Archives: Recipe

Recipes: Masoor Dal Fry

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Masoor or split red lentils are a powerhouse of nutrients. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. It also has various positive impacts on one’s health and body.

This inexpensive dal does not need much time to soak or cook as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.

These lentils help stabilise blood sugar levels as it is low in glycemic index and slows the the rate of digestion and prevents sudden or unexpected raises in the blood sugar level. It also keeps the heart healthy by lowering cholesterol levels due to the large propotion of dietary fibre and is an effective weight loss remedy because it has the perfect amount of carbs, yet is low in fat content. Because it is a powerhouse of antioxidents, it has anti-ageing properties and being a rich source of vitamins and minerals like calcium and magnesium, Masoor dal nourishes your teeth and bones. For skincare junkies, if you are looking for a healthy, spotless, glowing and raditing skin, make and apply a face mask of ground masoor dal, turmeric and rose water and apply on your skin. Wash off when the mask dries up. You can also add some milk to this mask for hydrating benefits.

Growing up, my mum never made this dal because my father used to say it was not good for us. When I researched, I found that sometimes, this dal can be adultrated by missing it with another, similar looking dal called kesari or kultha dal which can cause nervous problems and issues with your limbs, especially for pregnant women if eaten in excess. Of course eating anything excess is bad for you and excessive consumption of masoor dal may lead to adverse effects such as kidney ailments, gas from potassium toxicity and side effects of large proportions of amino acids. It may also cause an allergic reaction in some people.

This simple dal fry is very easy to prepare and start to finish, takes around 20-30 minutes (including cooking the dal in a pressure cooker) and is very tasty to have for a homely lunch with rice.

Masoor Dal Fry

Ingredients:

  • 1 cup masoor dal or split red lentils, washed and cooked with turmeric powder till it is soft and completely broken down
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 3-4 garlic pods, finely chopped or grated
  • 1 inch piece of ginger, finely chopped
  • 1 green chilli, slit lengthwise
  • 1 tbsp ghee or oil
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 tsp (more or less) red chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp kasuri methi
  • 1 tbsp (or more) lemon juice
  • Salt to taste
  • Coriander leaves, finely chopped to garnish

Method:

  • Cook the masoor dal in the stove top or pressure cooker with the turmeric powder. Once the dal is cooked, whisk it with a wire whisk till smooth and keep aside.
  • In a pan, heat the ghee or oil and when it warms, add the cumin seeds and let the seeds splutter. Then add the garlic and stir for a couple of seconds. After this add the ginger and stir for a few seconds.
  • Now add the finely chopped onion and stir well and let the onions become translucent. Then add the chopped tomatoes and let the tomatoes soften and become mushy. Add a pinch of salt to help the softening process.
  • When the tomatoes are soft and mushy and oil starts to leave the sides of the pan, pour the cooked dal into this mixture. Add another cup of water and thin it to the consistency you want.
  • Let the dal boil in medium heat for about 5 minutes. Check for seasoning and then crush the kasuri methi in the palms of your hands and sprinkle it over the dal.
  • Switch off the flame and add the lemon juice as well as the finely chopped coriander leaves to garnish.
  • Serve hot with any kind of rice with a stir fried vegetable of your choice.

Recipes: Rustic Moth or Matki Dal

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Commonly grown in the arid and semi-arid regions of India, Vigna aconitifolia is a drought-resistant legume, commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India. Due to its drought-resistant qualities, its ability to combat soil erosion and its high protein content, moth bean has been identified as possibly a more significant food source in the future. This legume is native to the Indian subcontinent.

Moth beans contain calcium which is the mineral vital for maintaining stronger bones and prevent the risk of osteoporosis. It also contains phosphorus which helps to strengthen bones according to experts. Moth beans are loaded with remarkable nutrients. So its consumption defends the body against bacteria, fungi and viruses. The presence of zinc in Moth beans strengthens immune system which helps to prevent various sorts of health problems. Zinc acts as antioxidant which helps to control oxidative stress. It means daily intake of moth beans is effective for those people having busy lives. An intake of moth beans and other food containing zinc helps to lower the impact of stress in the body. Like other pulses, moth beans are a great source of protein which is essential to build as well as repair muscles. It is a great source of protein for vegetarians who have to obtain protein from food products. With high presence of protein, Moth beans are useful for those who are trying to lose weight. It increases muscle mass that causes burning of calories. Moth beans have vitamin B which is essential to convert food into fuel. Moth beans also have zinc which provides stress-reducing properties. As with most legumes, Moth beans prevents constipation as it contains fiber. It promotes regularity and eradicate toxins present in gut.

The recipe I am sharing today was actually made by our helper R. This is how it is made in homes in the Northern part of India. It’s a fairly simple recipe, one that is loaded with taste. It goes very well with brown or basmati rice as well as Indian flatbreads or any kind of rotis or parathas.

Rustic Moth Dal

Ingredients:

  • 1 cup moth/matki dal, washed and soaked in hot water for 20-30 minutes.
  • 2 onions, 1 finely chopped and 1 finely sliced
  • 1 tomato, finely chopped
  • 2 bulb garlic, finely chopped or ground into a paste
  • 1 inch piece of ginger, finely chopped or ground into a paste
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1-2 tsp garam masala powder
  • 1/8 tsp turmeric powder
  • 1 tbsp ghee
  • Salt to taste
  • 1 tsp lemon juice (optional)
  • 1 tsp kasuri methi (optional)
  • Coriander leaves to garnish

Method:

  • Pressure cook the dal for 3-4 whistles with the turmeric powder until it is very soft. If you are cooking over the stovetop, cook with sufficient water until the dal loses its shape and becomes soft and mushy. In both cases, after the dal is cooked, whisk it well and keep aside.
  • In a pan, heat the ghee and when the ghee becomes warm, add the cumin seeds and let them splutter.
  • When the cumin seeds start to splutter, add the garlic, ginger and green chilli pieces and stir for a few minutes.
  • Now add the finely chopped onions and stir well. Let the onions become translucent.
  • Then add the finely chopped tomatoes and a pinch of salt and let the tomatoes cook till they are mushy and lose their shape.
  • Now pour in the cooked dal and continue cooking and stirring the masala into the dal till the dal starts to bubble.
  • Add the garam masala powder and season with salt. Crush the kasuri methi in the palms of your hands and sprinkle it on the dal.
  • Garnish with coriander leaves and serve hot.
  • While serving, if you want to serve it like they do in Punjabi households, then pour some dal in a cup and top it with some sliced onions, a dash of lemon juice and a bit of ghee and serve. You mix this well before eating it with rice or rotis.

Recipes: Mixed Dal Tadka

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I had been asked to increase my protein intake recently and was thinking on ways to increase the intake. Dals are a popular way in the Indian subcontinent to get protein into your diet daily. So I decided to make the simple dal tadka which is dal which is tempered and added multiple dals to increase the protein levels.

I made this with three seperate dals, but you can make it with just one dal or as many as you like.

This is a very simple recipe and is a real comfort food which can be made in minutes. It’s super yummy and is best eaten with rice or an Indian flatbread.

Mixed Dal Tadka

Ingredients:

  • 1/3 cup yellow moong dal
  • 1/3 cup toovar dal
  • 1/3 cup chana dal
  • 4 cloves
  • 4 cardamom pods
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 2-3 dried red chillies
  • 1 tbsp kasuri methi
  • 1/2 tsp turmeric powder
  • 1 tbsp ghee or oil
  • Salt to taste
  • 1-2 tsp lemon juice
  • Coriander leaves to garnish

Method:

  • Soak the dals in hot water for 15 minutes and then cook it with 1/4 tsp turmeric powder in a pressure cooker until it is completely cooked and loses its shape. Cool and then whisk the dal until it is homogenous. Keep aside.
  • If you are using the stovetop, cook it until you can mix all the dals into a paste. Keep aside.
  • In a smaller pan, heat the ghee and when warm, add the cumin seeds and let them splutter.Then add the cloves, cardamom and dried red chillies and stir well.
  • Pour the tempering into the whisked dal and let it come to a rolling boil. Season with salt and then crush the kasuri methi in the palms of your hands and sprinkle it over the dal.
  • Switch off the flame and pour the lemon juice and also the chopped coriander leaves.
  • Serve hot with rice or rotis.

Recipes: Almond Cashew Pudding or Badam Kaju Kheer

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The day S was supposed to fly off for his Sabarimala pilgrimage, I wanted to send him off with something sweet. Since he was flying in the morning, I also wanted to make something quick. This Badam Kaju Kheer is that perfect recipe.

Badam Kaju Kheer or Almond Cashew Pudding

Ingredients:

  • 1 litre full cream milk
  • 20 almonds
  • 20 cashewnuts
  • 5-6 tbsp sugar
  • 1/4 tsp cardamom powder
  • 2 pinches saffron strands
  • 1 tbsp ghee

Method:

  • Soak the almonds and cashew nuts in hot water for 15-20 minutes. When they cool, peel the nuts and keep aside.
  • Chop around 5 each of almonds and cashew into slivers and keep aside.
  • Blend the balance nuts together with some milk to a smooth paste. Keep aside.
  • Boil the milk in a pan and when it comes to a rolling boil, lower the heat and stir for around 10 minutes to thicken the milk.
  • Add the sugar and the almond cashew paste and stir well. Let it come to a rolling boil.
  • Now add the saffron strands and cardamom powder and stir well. Remove from the fire and keep aside.
  • In a small skillet, add the ghee and the slivered nuts and stir until the nuts are brown. When the nuts turn brown, drain from the ghee and garnish the pudding with the nuts and some strands of saffron.
  • Have this hot or cold, but I feel cold is better as it tends to thicken some more. If you find the pudding too thick for your taste, dilute it with some milk.

Recipes: Radish Chutney

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The other day I wanted to make some coconut chutney to go with our dinner of dosai, but realised at the last minute that I didn’t have enough coconut to make the chutney. I dug through my fridge and saw a couple of radishes which I used to make this yummy chutney. When the children ate the chutney, they could not believe that it had radishes in it. This is a very simple recipe which hardly takes 10 minutes to make from start to end.

Radish Chutney

Ingredients:

  • 2 medium sized radishes, peeled and chopped into bite sized pieces
  • 2 tbsp grated coconut
  • 1 tsp mustard seeds
  • 1 tsp broken urad dal
  • 2-3 dried red chillies
  • 1 tbsp white sesame seeds
  • 1 small lime sized piece of tamarind
  • 2 tsp chopped coriander
  • Salt to taste
  • 1 tsp oil

Method:

  • Heat the oil in a pan and when warm, add the mustard seeds. When the seeds pop, add the urad dal, red chillies and sesame seeds.
  • Once the urad dal becomes slightly brown and the red chillies start to darken, add the chopped radish, tamarind and some salt and cook until the radishes are cooked and slightly opaque.
  • Take off from the fire and cool completely.
  • In a mixer, blend together the fried ingredients, coconut and coriander leaves to a smooth paste. Add salt to taste and serve with idlis, dosai or even chapati. This goes very well as a spread for bread too.