getting high on protein Finally the rains have decided to pay us a visit and the temperatures have dropped, it’s cool but a bit humid and the evenings are very pleasant. A rainy day calls for pakoras, soup or some delicious hot dal (lentil curry). I decided to make mixed dal with rice. I love making mixed dal because it does taste different from the other dals. This dal is also known as panchmel, panchratna or panchkuti dal. This simply means a mixture of five different dals or lentils. Don’t need to soak any of the lentils overnight. Different regions of India make mixed dal in different ways. Some add more onions or more tomatoes. Some make it really spicy. Some make it…
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Continue ReadingEVENT: FOODIES_ REDOING OLD POSTS #35 RECIPE: FARALI KADHI/ MORIYO NI KADHI What is Farali Kadhi/ Moriyo ni Kadhi? Farali Kadhi/ Moriyo ni Kadhi is made from moriyo. Let me explain in detail. First of all kadhi is a yogurt and flour based curry that is served with rice. Usually the flour of choice is chickpea flour. However during Fasting Months, one is not allowed to consume grains, cereals, beans and certain vegetables. But, one can prepare dishes using amaranth(rajgira), barnyard millet(samo), water chestnut(singhada), buckwheat(kuttu), tapioca pearls and quinoa. During fasting chickpea flour used for making kadhi can be replaced by samo or moriyo flour, amaranth flour or water chestnut flour. I like making farali kadhi/ moriyo ni kadhi, just as the name suggests, using…
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Continue ReadingWhat is Tuvar Dal? Tuvar, toor, pigeon pea, tur, arhar, kandhi pappu,thuvara parippa, togari bele is a legume. The peas are dried and can be used whole to make certain curries like the popular Swahili dish Mbaazi. However, split tuvar dal is the most common one used from North to South of India. Used to make curries, a staple in most homes, the method will vary from state to state. Some add vegetables like the sambhar made in the South, some add onion and garlic, some make with spices. Whichever way it is made, its usually served with rice or roti. Dalma a curry from Odiya Cuisine, is a simple to make and yet very flavorful dal. Andhra Style Palak Dal is such a good…
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Continue ReadingA bowl full of protein It is unbelievable how many varieties of lentils exist and in how many variations the Indian sub continent can prepare these lentils. I guess people had to be innovative as dal or lentils is a part of the staple diet for most people of the sub continent. This humble moong dal is a staple diet in every home. Quick and easy to make and perhaps not too expensive. Ajay and I love to have this dal or curry with hot chappatis. Oh well he gets the hot chappatis and I get warm ones, but not complaining at all. Goes well with rice too. The secret ingredient for this recipe is kokum or cocum or aamsul, biran. It belongs to…
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Continue ReadingWhat is Urad Dal? Urad is known by several names – black gram, urad bean, vigna mungo, mungo bean or black matpe bean. Grown widely in the Indian Sub Continent it is used not only for curries but for so many other dishes. Urad dal, whole or split is a vital ingredient in preparing fermented batter for idli, dosa and medu vada. Its also added to so many varieties of fritters, Dahi Vadas wouldn’t be the same without this dal. Papads or poppadoms that every Indian Restaurant serves and people love is made from urad dal. Basically, whichever Indian Cuisine you make, this dal is an essential pantry ingredient. Two Types of Urad Dal Urad is generally the name used when referring to the whole bean…
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Continue ReadingIdli Sambar Idli Sambar is a fluffy soft, melt in the mouth fermented and steamed breakfast, served with a delicious, piping hot lentil stew and topped with fresh coconut chutney. Not only is idli sambar a healthy breakfast, but also the fermentation process increases the bioavailability of proteins, and enriches the idli with vitamin B. Low in fat, sometimes its served with a dollop of ghee which is beneficial for healthy joints. What is Idli? Idli or Idly is a popular South Indian savory steamed cake which is usually made from rice and black lentils(urad dal). The batter is allowed to ferment overnight without yeast or other raising agents. Next day its steamed in a idli stand or in small bowls. A popular breakfast dish, its…
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Continue Readingcreamy and buttery Anyone who has been to an Indian restaurant or dhaba, has heard of or tasted dal makhani. Its a famous Punjabi dal, usually served along with naan, parathas, vegetables and rice. The original dal makhani is cooked over a low heat charcoal furnace or in the naan furnace overnight. Very slow cooking makes the dal tasty. The following day all the spices, homemade butter and cream are added to make it thick, creamy and buttery. In this fast world, I seriously do not have the patience of cooking it over low flame overnight. I think, fire hazard, not fuel efficient, what if it burns etc etc. My version of the recipe is not loaded with fat and is easily made in…
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Continue Readingcreamy and yummy Cowpeas or chora/choli as its called in gujarati are grown in Asia, Africa and US. The variety of cowpeas are many. Right from the black eyed cowpea to the brown kidney shaped variety. For this recipe I have used the brown or deep red variety which is commonly grown in Kenya. I have used whole cowpeas and not the split one or dal. This curry or dal goes well with rotis, flaky parathas or with rice. I even cook them dry to have with kadhi and rice. Check out my recipe on kadhi. Cowpeas are a rich source of protein like most legumes, and in Vitamin B and A. Rich in dietary fibres also. RED CHORA CURRY (COWPEA CURRY) Serves 4…
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Continue ReadingRecipe: Gujarati Style Kadhi Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy. What Is Kadhi? Kadhi is a regular feature for lunch or dinner in most Gujarati homes. Kadhi is usually made to accompany a rice dish, be it plain rice, pilau or even biryani. Yes, some Gujaratis need kadhi with biryani. The type of kadhi will vary from area to area. There is nothing more satisfying than a bowlful of hot kadhi with a generous helping of ghee. I remember…
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Continue ReadingRecipe: Gujarati Style Khatta Mag Gujarati Style Khatta Mag are moong or green grams cooked in sour yogurt. Khatta means sour in Gujarati and mag is moong. Fresh spices like curry leaves, garlic, ginger and green chillis add the main flavour to this simple but very nutritious dish. Enjoy khatta mag with rice, parathas or phulkas. What Are Green Grams | Moong | Mag? Like other legumes, green lentils, green grams or moong are low in fat and high in protein and fiber. The advantage with Moong is that it cooks fast. Moong have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last. How To Use…
