Sprouted Moong Dal Curry

Recently, my husband has decided to go on a complete protein diet in order to lose weight. He is completely off carbohydrates, and that keeps me thinking which protein to cook every day for him. I came across this particular dish at a friend's place and found it to be very healthy, nutritious and also delicious. So decided to give it a try.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

2 cups sprouted whole green moong dal

1 tsp garam masala powder

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp mustard seeds

1 tsp cumin seeds

pinch of asafoetida (hing)

1/2 can of coconut milk

juice of 1/2 a lemon

salt and pepper to taste

Method:

• In a vessel, add sprouted moong dal and enough water (around 4 cups) and bring to a boil on medium heat. Cover and reduce the heat to a gentle simmer, cook for about 30 minutes till the dal is tender.
• Now, add the red chilli powder, garam masala powder, salt and pepper. Stir to combine and add the coconut milk and lemon juice. Simmer for about 5 minutes, then taste to adjust seasoning.
• In a pan, roast some cumin seeds, hing and mustard seeds on medium heat and add this to the dal.
• Serve hot with rice or chapattis.

Palak Dal (Spinach with Yellow lentil soup)

Whenever I get Palak (Spinach), I generally end up making Palak Paneer. Today, I wanted to make something different. So decided to combine Palak with Moong dal. This is a good combination and the dal turned out really yummy as I served it over some steamed basmati rice.

Preparation Time : 20 minutes

Serves : 4

Ingredients :

11/2 cup (rice cooker measure) moong dal

1/2 bunch palak (spinach) washed and finely chopped

1 medium onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp red chilli powder

1 green chilli finely chopped

1 tbsp Patak's curry paste (you could also use any curry powder)

salt to taste

1 tsp sugar

1 tsp cumin seeds

Method :

• Pressure cook the dal with water, turmeric powder and salt upto 3 whistles. Allow it to cool and then mash it well.
• Heat oil in a pan. Add some cumin seeds. When they crackle, add the onions and fry nicely till brown
• Then add the ginger garlic paste, green chillies and fry nicely
• Now add the tomatoes and fry again for a while
• Then add the curry paste, salt, sugar, chilli powder and the chopped spinach.
• Fry it nicely for about 5 minutes
• Finally add the cooked dal to this and water as required and mix well.
• The dal should neither be too thick or thin, so adjust the water accordingly
• Serve hot over some steamed basmati rice.

Dal Makhani

Makhani is the hindi word for "buttery", and this surely lives up to its name of Buttery lentils! My neighbour in India used to prepare this and it was so very very good. I asked her for the recipe and she kindly gave it out to me. I altered it a bit and this is one of the several versions of Dal Makhani that I make.

One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Believe me, this is good!

Preparation time: 15 minutes + soaking time

Cooking Time : 30 minutes

Serves : 6

Ingredients:

100 gms of whole urad dal (black lentils)

50 gms rajma (kidney beans)

10 gms ginger, peeled

2-3 garlic cloves

2 green chillies

salt to taste

for the tadka or tempering:

50 gms ghee

1 tsp cumin seeds

1/2 tsp fenugreek seeds

pinch of asafoetida powder

2-3 garlic cloves

50 gms tomato paste or puree

to finish:

50 gms butter

20 ml cream

1/2 tsp more chilli powder

1 tsp garam masala powder

Method:

• Soak all of the lentils (urad and rajma) in water for 6 hours, or preferably overnight. Wash several times, changing the water each time. Pressure cook all the lentils with the ginger, garlic, green chillies and salt and remove about 5 whistles. When cooked, mash the lentils lightly with the back of a ladle.
• Heat ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.
  
• Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute.
• Add to the cooked dal, mixing well. Bring the dal to boil again, adding chilli powder, butter and cream. Simmer gently for 15 minutes.
• Add the garam masala and adjust seasonings.
• Tastes great with jeera rice or plain parathas.

All time favorite

Today I had a very tiring day. Firstly, I got up late in the morning and then I had to finish all the household work quickly which took half of my day. After which, my daughter was in a bad mood and wanted all my attention. So most of my day went in pampering her and playing with her. After that, I had to go for my weekly groceries. By the time, I reached home, I was so exhausted that I was absolutely in no mood for cooking. But then, my daughter doesn't like eating pizzas and other kind of fast foods. So, after a little thought, I decided to make my all time favorite meal which is rice, dal and fish fry. Inorder to make it a little elaborate I also made paneer tikkas.

Although it sounds like a lot of food to make on a tiring day like this, believe me I finished all this cooking in less than an hour. Sometimes, the simplest of dishes can make a great meal like this one. So, I thought of sharing these recipes with those of you who also experience such bad days like mine.

Dal Tadka:

A lentil soup tempered with curry leaves, mustard seeds, cumin seeds and crushed garlic from Northern India.

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serves : 4

Ingredients:

1/2 cup of yellow lentils (toor dal)

1 green chilli finely chopped

1 tsp turmeric powder

1 tsp red chilli powder

1 small onion finely chopped

1 small tomato finely chopped

salt to tast

a few corriander leaves finely chopped

2 cups of water

For the tadka:

2 tbsp of oil

1/2 tsp of asafoetida (hing)

1 tsp cumin seeds

1 tsp mustard seeds

a few curry leaves

2-3 cloves of garlic crushed with the skin

Method:

• Wash the dal nicely and pressure cook with water, onions, tomato, turmeric powder, chilli powder and salt. Remove 3 whistles and let it cool for a while
• Take a tempura vessel or a pan add some oil to it.
• When the oil is hot, add the mustard seeds, cumin seeds, hing, the curry leaves and the crushed garlic and fry for 1 minute.
• Add this to the dal
• Finally garnish it with finely cut coriander leaves.