Split Bengal Gram With Brinjal,Potato and Peas

SPLIT BENGAL GRAM WITH BRINJAL, POTATO, AND PEAS

Hello and welcome friends to my cozy cooking corner. Today I’ll be trying my hand on making a combo dish of partly dal and partly veggies. So it’s a mixed dal with veggies. The dish is healthier, tastier and is a great way to save time and efforts in preparing other dishes like stir-fries or fritters to complement your meal. So let’s start to make it—-

Ingredients:

  1. Split Bengal Gram or Chana Dal-250 gms
  2. Brinjal-1/2 of 1
  3. Potato-1
  4. Peas-1/2 cup
  5. Onions-1(big)
  6. Green Chillies-2
  7. Ginger-Garlic Paste-1 tsp each
  8. Salt -According to taste
  9. Turmeric Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Cumin Powder-1 tsp
  12. Coriander Powder-1 tsp
  13. Garam Masala-1 tsp
  14. Tomato Puree-2 tbsp
  15. Dry Mango Powder-1/2 tsp

For the tempering:–

  1. Cumin-1 tsp
  2. Vegetable Oil-1 tbsp

For the garnish:

  1. Freshly chopped coriander and Fresh Cream-As required

STEPS

Step 1

Wash and boil the dal. Chop the onions, green chilies and the veggies, brinjal, potato and coriander leaves.

Step 2

IMG-5275.JPGTake a kadhai and add some vegetable oil and cumin and let it splutter. Add the onions, green chilies, and ginger-garlic paste and fry for three minutes. Next add the masalas i.e, salt, turmeric powder, red chilly powder,coriander-cumin powder and fry again for two minutes. Then add in the tomato puree and fry for a minute before adding the veggies. Saute the veggies in the masala and add in the boiled dal. Lastly, add the garam masala. Garnish with freshly chopped coriander and fresh cream.

IMG-5284.JPGOur Split Bengal Gram With Brinjal, Potatoes, and Peas is done. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a super Wednesday and the remaining week. Till then healthy cooking, happy living!!!

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Pigeon Pea Fritters In Almond And Poppy Gravy

PIGEON PEA FRITTERS IN ALMOND AND POPPY GRAVY

Hi, friends welcome back. I hope you all are doing good. Today’s recipe of mine is inspired from the rural areas of  Bihar mixed with my idea of presenting it. The recipe is Pigeon Pea Fritters In Almond And Poppy Seeds Gravy which is made of pigeon pea fritters shallow fried in a rich, creamy, flavourful gravy of poppy, almonds, and peanuts. It is tasty and does not require too much of oil too. I made this recipe today and decided to share it with you all too. I hope you like it. The recipe is as follows:—

Ingredients:—For the fritters

  1. Pigeon Pea- 250 gms
  2. Onion(big)- 1
  3. Dry Red Chillies -4
  4. Green Chillies -2
  5. Cumin -1/2 tsp
  6. Cumin Powder – 1 tsp
  7. Coriander Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Fresh Lemon Juice -1 tsp
  10. Salt – According to taste
  11. Corn Flour – 1 tbsp(for binding)
  12. Curry Leaves -optional
  13. Freshly chopped cilantro -optional

For the gravy:

  1. Onion -1
  2. Ginger Garlic Paste -1 tsp
  3. Poppy Seeds paste- 1 tbsp
  4. Almonds -4
  5. Peanuts -5
  6. Turmeric Powder -1 tsp
  7. Red Chilly Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Coriander Powder – 1 tsp
  10. Tomato Puree -1 tsp

For Garnishing:—

  1. Fresh Cream
  2. Cilantro – optional

For the tempering:

  1. Black Cardamom -1
  2. Green Cardamom -2
  3. Cinnamon Stick -1
  4. Bay Leaf – 1
  5. Vegetable Oil – 2 tbsp

STEPS

Step 1

 

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Pigeon Pea Fritters

To make the fritters wash and soak the pigeon peas overnight. Grind it coarsely the next day and keep aside. Make a paste from poppy seeds, almonds, and peanuts. Grind onions to make its separate paste.

Step 2

Now take a bowl. Add the ground pigeon pea along with the other ingredients like chopped onion, dried red chilies, green chilies, cumin, cumin powder, coriander powder,garam masala, salt, lemon juice and mash it well. You can add fresh cilantro too if you want. To make binding easier, add some corn flour in the batter. Make small patties out of this mixture and keep aside.

Step 3

IMG-5193.JPGLet’s start making the gravy now. For that, take a kadhai and add the tempering ingredients into it. When spluttering starts, add the onion paste and saute for a minute. Now add ginger-garlic paste and fry again for a minute. Next add the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, tomato puree and fry this masala for three minutes. When the masalas start leaving the sides, add the masala paste of almond-poppy-peanuts and saute again for two minutes. Next, add water to make the gravy. Simmer this gravy on a medium flame for ten minutes. Then add in the fritters and let it again boil for five minutes.

Our Pigeon Pea Fritters In Almond And Poppy Gravy is done. Garnish with fresh cream and chopped cilantro. Serve it with tandoori rotis and naan.

Note point:—You can use any lentil of your choice here other than what I have used.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Roasted Green Gram Dal

ROASTED GREEN GRAM DAL

Hello and welcome dear friends once again. Today I’ll share with you all a very simple recipe for making legumes or dal and I hope you will like this endeavor of mine. Though this dish is simple, it is special in taste and is healthier packed with so much of proteins and vitamins. It requires little or no oil and is better tasting than the polished dals. You can make it quick enough and as it is a tadka-style dal you can just team it up with phulkas or rice alone and have all the fun, needing no accessory-dish to go with it. I sometimes eat it with poppadums, some pickle and yes, it tastes better than anything. So let’s start with it—-

Ingredients:-

  1. Whole Green Gram – 250 gms
  2. Onion -1 (big)
  3. Ginger and Garlic(cut into fine pieces)- 1 tsp
  4. Asafoetida – A pinch
  5. Roasted Cumin Powder- 1 tsp
  6. Green Chilly – 2
  7. Homemade Garam Masala -1 tsp
  8.  Green Cardamom and Cinnamon- 1 each
  9. Tomato Puree – 1 tsp
  10. Red Chilly Powder – 1 tsp
  11. Turmeric Powder – 1 tsp
  12. Dal Tadka Masala – 1 tsp
  13. Salt – According to taste
  14. Lemon Juice – 1/2 tsp
  15. Chopped Cilantro – For Garnishing

STEPS

Step 1

Roast the green gram. Chop the onion, ginger-garlic, green chilies and cilantro. Pressure cook the dal with salt and turmeric powder till done.

Step 2

Take a wok. Add cumin, asafoetida, green cardamom, and cinnamon, ginger, garlic, green chilies cut into pieces and then add chopped onions. Fry for two minutes. Now add tomato puree and fry again.

Step 3

IMG-5011.JPGNext add red chilly powder, roasted cumin powder, dal tadka masala, homemade garam masala and fry for two minutes. Now add the boiled dal and mix everything well. Simmer on medium flame for two minutes. Squeeze or mix some lemon juice too in the dal. Garnish with chopped cilantro or fresh cream.

Our Roasted Green Gram Dal is done. Serve it with tandoori rotis, naan, chapati, steamed rice and some stir-fried veggies.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Red Lentil With Garlic Tadka

RED LENTIL WITH GARLIC TADKA

Hi guys. I am back welcoming you to my site again. In our everyday cooking plan for the lunch menu people in India usually make rice, dal, and curries,sautéed or stir-fried vegetables as a staple platter. I too personally make the same and amongst dals and veggies, I make varieties of both of them. In dals, I make rajma ki dal, methi dal, dal tadka, lemony dal, hing waali dal and many others. Today I decided to make another variation of dal, red lentils with a garlicky or ‘lehsuni tadka’. It will be a welcome change from your regular experience of eating dals and I am sure will be liked by one and all. So friends let’s start with its making—-

Ingredients:-For the dal:-

  1. Red Lentil-250 gms.
  2. Turmeric Powder- 1 tsp.
  3. Asafoetida-A pinch.
  4. Water- 2 1/2 cups.
  5. Salt-According to taste.

For the garlic tadka:

  1. Black Mustard -1 tsp.
  2. Carom Seeds-1 tsp.
  3. Dry Red Chillies-2.
  4. Chopped Garlic-2 tsp.
  5. Oil(mustard or vegetable oil)- 1tbsp.

STEPS

Step 1

Wash the dal and pressure cook it with salt, turmeric powder, asafoetida till done.

Step 2

DSC01069Take a pan. Add the black mustard, carom seeds, dry red chilies, chopped garlic and let it splutter without adding oil on a medium flame. When half done, add in the oil and fry it till golden browned.

Step 3

Mix the above-made tadka in the dal.

Our Red Lentil With Garlic Tadka is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy living, healthy cooking!!! And wishing you all a very happy and prosperous New Year 2018.

 

 

Split Bengal Gram With Spinach And Mushroom

SPLIT BENGAL GRAM WITH SPINACH AND MUSHROOM

Today, I will be making a classy lentil-based dish which is perfect for both lunch & dinner. It is high in protein and tastes fantastic paired with rice or chapatis. It is an allrounder dish and has the perfect blend of taste and health. Here’s the recipe for Split Bengal Gram with Spinach and Mushroom. Enjoy!

Ingredients:-

  1. Split Bengal Gram – 250 gms.
  2. Spinach – 100 gms.
  3. Mushrooms(Cut into halves) – 6.
  4. Onion – 1.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Asafoetida – A pinch.
  11. Cumin Powder – 1 tsp.
  12. Green Chillies – 2.
  13. Tomato Puree – 1 tbsp.
  14. Garam Masala – 1 tsp.
  15. Vegetable Oil – 1 tbsp.

STEPS

Step 1

Cut the spinach roughly. Finely chop the onion. Wash and cut the mushrooms into halves and blanch them in a saucepan. Now wash the daal and boil it with the chopped spinach, salt and turmeric powder in a pressure cooker. Shallow fry the mushrooms till lightly browned.

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Step 2
Take a kadhai or a pan. Add the given amount of oil to it. Next, add the cumin and asafoetida and when it starts spluttering, add the finely chopped onion. Fry for one minute and then add the ginger-garlic paste.

Step 3
Now add the remaining masalas, salt, turmeric powder, red chilly powder, cumin powder and next add the tomato puree. Fry this for two minutes and lastly add the chopped green chilies and garam masala.

Step 4
Fry all again for three minutes and then add in the boiled daal and the shallow fried mushrooms. Add in water as needed to adjust the thickness of the dal. Garnish with chopped coriander and fresh cream.

Our   Split Bengal Gram with Spinach and Mushrooms is done. Serve it with hot chapatis, tortillas, steamed or fried rice and the like.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Lentil With Water Chestnuts And Radish Fry

LENTIL WITH WATER CHESTNUTS AND RADISH FRY

This is a delicious lentil-based dish with a unique twist to it by adding water-chestnuts or paniphal. The dish is high in proteins, is having a unique taste and requires zero intervention of oil. Combined with its side dish, both make a super healthy combo which cannot be missed by health freaks and all those people who don’t want to compromise on either of the taste or the health factors.

Ingredients:-For the Lentil with water-chestnuts(Paniphal)

  1. Split Green Gram – 250 gms.
  2. Water Chestnuts(Paniphal) – 25 gms.
  3. Onion – 1.
  4. Salt – According to taste.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Pepper Powder – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.
  9. Dry Mango Powder – 1/2 tsp.
  10. Asafoetida or Hing – A pinch.

For the tempering or tadka:-

  1. Cumin and Black Mustard- 1 tsp.
  2. Kasuri Methi – 1 tsp.
  3. Green or Dry Red Chillies – 1.
  4. Vegetable Oil – 1 tbsp.

STEPS

Step 1

Take a pan and dry roast the split green gram in it till lightly browned. Now wash it. Peel the skin of the water chestnuts. Chop the onion finely. Next, take a pressure cooker and add the lentil in it along with the water chestnuts, salt, turmeric powder, water and raw asafoetida. Cook the daal.

IMG-4126.JPG

Step 2

Now for the tempering take a kadhai and add vegetable oil. Then add all the ingredients of the tempering except kasuri methi and when they crackle add the chopped onion in it. Fry it for two minutes. Now add the kasuri methi, red chilly powder, pepper powder, garam masala, dry mango powder and after stirring it for a minute add in the boiled lentil with the water chestnuts. Boil it up for two minutes.

IMG-4129.JPG

Our Lentil With Water Chestnuts is ready. Check the seasonings before serving and serve with steamed boiled rice and stir-fries of your choice.

Friends do try the recipe at home. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Radish Stir-Fry

Ingredients:-

  1. Radish – 2.
  2. Onion – 1/2.
  3. Green Chillies – 2.
  4. Salt – According to taste.
  5. Turmeric Powder – 1/2 tsp.
  6. Red Chilly Powder – 1/2 tsp.
  7. Garam Masala – 1/2 tsp.
  8. Dry Mango or Amchoor Powder – 1/2 tsp.
  9. Vegetable Oil – 1 tbsp.

For the tempering:-

  1. Chana Dal – 1/2 tsp.
  2. Urad Dal – 1/2 tsp.
  3. Curry Leaves – 4-5.
  4. Asafoetida – A pinch
  5. Black Mustard Seeds – 1/2 tsp.

STEPS:-

IMG-4131.JPG

Step 1

Wash, peel and chop the radish finely. Blanch it. Chop the onion, green chilies finely.

Step 2

Take a kadhai. Add vegetable oil. Splutter in the black mustard seeds, chana dal, curry leaves, urad daal, asafoetida and let it crackle. Add in the chopped onion and green chilies and fry it for two minutes. Now add the blanched radish and the masalas, salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry again for five minutes.

IMG-4133.JPG

Our Radish Fry is done. Garnish it with chopped coriander. Serve it as a side dish with your regular lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great day and week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Lentil Chicken

LENTIL CHICKEN

Hi and welcome dear friends. Today I am sharing a delicious dish of chicken with the goodness of lentils too, this is a curry-cum-dal recipe and really is a one-dish meal kind of thing which when made needs no other help. Combined with rice or chapatis, it is a definite cracker and will be liked by one and all, that’s for definiteness. Just make it on a weekend and enjoy the taste without worries about health as they both will be just awesome.

Ingredients:

  1. Split Pigeon Pea – 250 gms.
  2. Boneless chicken – 150 gms.
  3. Onion – 1.
  4. Green Chillies – 2.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder – 2 tsp.
  10. Cumin Powder – 1 tsp.
  11. Chicken Masala – 1 tsp.
  12. Garam Masala – 1 tsp.
  13. Tomato Puree – 2 tbsp.
  14. Salt – According to taste.
  15. Vegetable Oil – 2 tbsp.

For Garnish:-

  1. Coriander Leaves – A small bunch.
  2. Fresh Cream-As required. (optional).

STEPS

Step 1

Wash and boil the daal adding a pinch of salt and turmeric powder. Finely chop the onion, green chilies, coriander leaves.

Step 2

Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion, green chilies and saute for a minute. Now add the ginger-garlic paste and fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander, cumin powder and garam masala. Fry and add the tomato puree. Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.

IMG-4065 (1).JPG 

Step 3

When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled dal. Now let this boil for five to ten minutes. Check your seasonings lastly.

Our Lentil Chicken is done. Garnish it with freshly chopped coriander and fresh cream. It can be served with steamed rice, chapatis, pooris, tandooris and with other eatables of your choice.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then, healthy cooking, happy living!!!!