A 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…
-
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…
-
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…
-
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…
-
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…
-
Continue ReadingPacked with protein Like other legumes, green lentils or moong are low in fat and high in protein and fiber, and have the added advantage of cooking quickly. 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. Moong can be cooked in many ways, with the traditional onion tomato gravy, on its own as a dry dish, if sprouted can be cooked as a dish to accompany kadhi or in salads. Most Indian families cook moong at least once a week if not more. Moong curry with a spoonful of ghee tastes very delicious. My recipe is khatta (sour) moong. I prefer to make…
-
Continue ReadingSpinach Masoor Dal/ Spinach Puy Lentil Curry Spinach Masoor Dal or Spinch Puy Lentil Curry is a wholesome, healthy, easy to prepare, creamy, with flavors of spinach and coconut. Best enjoyed with some plain rice or any Indian Flatbread. What is Masoor Dal or Puy Lentil? Known as whole or sabut masoor, flat lentils or puy lentils they are packed with proteins, dietary fiber and Vitamin B1. The colours of these legumes or lentils range from yellow to orange red to green or brown and black. They are used for making curries, soups and even salads. Today I will share with you the recipe of spinach masoor dal or curry. Serve it with hot rotis,naan, bread or rice. Masoor or Puy lentils cooks well and quickly…
