VEGETARIAN KHICHDI

Khichdi, that has blend of rice, spices, vegetables and dal. This is a nice aromatic, comfort and nutritious one pot meal where rice cooked with lentils, ideal for lazy weekends. It is an onion-garlic free recipe, as bengalis usually make this dish 'niramish' (vegetarian). So made according to that method. At the time of 'Durga Puja Bhog' also we prepared khichdi like this same style, but red lentil is not used at that time. Very simple and authentic this vegetarian recipe tastes amazingly flavorful, delicious and also easily digestible.

INGREDIENTS:

1 Cup Govindo Bhog/ Kalo Jeera Rice / Basmati Rice
1/2 Cup Red Lentil (Masoor dal)
1/2 Cup Split Yellow Lentil (Moong dal)
4 oz Green Peas (frozen)
8 Florets of Cauliflower
2 Carrots
2 Medium Potatoes
1 Medium Tomato (Chopped)
3-4 Green Chillies, cut in slits
2 Bay Leaves
1/2 tsp Cumin seeds
1 tsp Turmeric powder
1&1/2 tsps Ginger paste
1/2 tsp Coriander powder
1/2 tsp Red Chilli powder
1 tsp Cumin powder
2-3 pods Clove
2-3 pods of Cardamoms
2" long Cinnamon
3 Cups water
3 tbsps Clarified Butter (Ghee)
1 tsp Salt or to taste
1/2 tsp Sugar
1 tbsp finely chopped Coriander Leaves

METHOD:
Cut potato in medium sized cubes, carrots in 1" long slices and chop tomato.

Combine turmeric powder, red chilli powder, ginger paste, coriander powder, cumin powder with little water in a bowl. Set aside. Mix rice, red lentil and yellow lentil in a bowl. Wash and drain rice and lentil together. Keep aside.

Heat a clarified butter in a pressure pan. Add cumin seeds, cloves, cinnamon, cardamom and bay leaves. Saute for 1 minute till nice aroma comes out. Add potato, carrot and cauliflower in it. Fry for 4-5 minutes, then add rice-lentils and wet spice mix in it. Fold nicely cover and cook for 2-3 minutes.

 

Now add tomato, green peas, green chillies salt and sugar in it. Keep stirring for another 3 minutes. Add 3 cups of warm water and coriander leaves in it.

Cover and cook till 3 whistles. Let is cool naturally.

Serve hot with curry or bhajis and spicy chutney. 

Linking to: "Bon Vivant #8 - Rice Recipes"

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates



Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

DAL TADKA

Source of the recipe and acknowledment

http://www.tomatoblues.com

Dear Anusha,
Thank you very much for this easy and wonderful healthy recipe.

I feel really great that I cooked this dish first time today. A recipe which comes out really scrumptious and fabulous one. I made little bit changes according to my taste, but it is exceptionally delicious and nutritious too.

INGREDIENTS:
1/2 cup Whole Red Lentils / Puy Lentils
1/4 cup Yellow Lentils (moong dal)
4 Green Chillies (chopped)
1 large Tomato (finely chopped)
1 large Onion (finely chopped)
1 tbsp minced Garlic
1 1/2 tbsps minced Ginger
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
2 dried Red Chilli
1 tsp Mustard seeds
1/2 tsp Nigella seeds (kalonji)
2 tbsps finely chopped Coriander Leaves
1 tbsp Sour Cream
1 tsp Clarified butter (Ghee)
2 tbsps Oil
Salt to taste

METHOD:
Wash both lentils thoroughly. Pressure cook the lentils with chopped tomatoes, green chillies, ginger, garlic and turmeric powder. Cook till 5-6 whistles. Allow to cool it naturally.

Heat oil in a pan. Add dry red chillies, mustard seeds, asafoetida and nigella seeds in it. Saute for 40 seconds. Now add onions in it. Fry till onion turns golden brown.

Now add cooked lentils alongwith sour cream and salt. Fold well.

When it starts to boil, add chopped coriander leaves and clarified butter in it. Switched off the heat and keep it covered for another 5 minutes. Mix well.

 Serve hot with rice or rotis.

NARKEL DIYE CHOLAR DAL / CHANA DAL WITH COCONUT

It's a very popular and authentic Bengali recipe, it is not for every day dal, from any social feast to Durga puja bhoj, every special occasion it is in the menu. Chana dal prepared in different ways throughout the India. But this preparation is very specific to Bengal, has a sweet in taste and charming colour of this dal will drive any foodoholic crazy. Goes very well with luchis, kachories and rotis.

INGREDIENTS:
1/2 Cup Bengal Gram Lentils (chana dal)
3 tbsps shredded Coconut
1/2 Tomato (chopped)
2 Bay leaves
1&1/3 tsps Cumin seeds
A pinch of Asafoetida
2 whole dry Red Chillies
1/3 tsp Turmeric powder
1 Clove
1 Green Cardamom
1/2" Cinnamon
1/2 tsp Ginger paste
2 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste


METHOD:
Wash Bengal gram lentils. Pressure cook the lintils upto 5-6 whistles. Let it cool naturally.

Dry roast 1tsp cumin seeds, 1 dry red chilli, clove, cardamom and cinnamon for 3-4 minutes. Pound coarsely. Set aside.

Heat oil in a frying pan. Add 1 dry red chilli, 1/3 tsp cumin seeds, asafoetida and bay leaves in it. Saute for 30-40 seconds. Add coconut and fry for 20-30 seconds. Now add ginger paste followed by chopped tomato, salt and sugar in it. Saute till tomatoes leaves oil.

Add coarsely pounded spices in it. Stir for a minute. Pour cooked Bengal gram in it. Fold well. Add 1/2 cup hot water (if needed) and let it boil for few minutes.

Reduce the heat and cook it for another 2-3 minutes. Add clarified butter and cilantro, fold nicely. Switch off heat now.

Serve hot with puri/luchi/kachori, paratha, roti or rice as you like.

EGG TARKA

It is a very popular North Indian dish, hot favourite among Punjabis. You may add minced chicken or mutton with this tarka, but vegetarian tarka also tastes good without adding any non-veg item in it. This dish is widely avialable in dhabas. It is not only fulfilling, but nutritious also.

INGREDIENTS:
1 cup Green Mung Beans
2 Eggs
1 medium Onion (finely chopped)
1 chopped Tomato
2-3 Green chillies (chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida
1 tsp minced Garlic
1 tsp minced Ginger
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam masala
1/2 tsp Kitchen King masala
2 tbsps Sour Cream
2 tbsps finely chopped Cilantro
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Wash and soak mung beans in water for 4-5 hours. Drain water.

Transfer the mung beans in pressure cooker with 1 & 1/2 cup water. Pressure cook the lentils upto 5 whistles. Let it cool naturally. Set aside.

Heat 2 tsps oil  in a wok and make scrambled eggs with the two eggs. Set aside.

Now heat the remaining oil in wok. Add cumin seeds and asafoetida in it. Saute for few seconds. Add minced garlic and ginger, saute for another 10-15 seconds. Now add chopped onion and green chillies in it. Fry till onions turns golden in colour.

Now add turmeric powder, coriander powder, red chilli powder, shahi garam masala and kitchen king masala in it. Fry for 2 minutes in medium heat. Add tomatoes, dry fenugreek leaves and salt in it. Fry till tomatoes become soft, mashy and spices leave oil from sides.

Then add cooked mung beans and sour cream in wok with little water (if extra water is needed). Fold well. Cover the lid and cook for another 3 minutes. Add scrambled eggs in it. Cook for another 2-3 minutes. Remove from heat, add chopped cilantro and butter in it. Mix nicely. Egg tarka is now ready to serve.

Serve hot with roti, naan or paratha along with onion slices, green chilli and lemon pieces.

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Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights





BEANS GRAM RICE

It is a perfect rice dish, one can make it on a lazy day and when feel like having a simple, but proteinous meal, very healthy and wholesome dish. An interesting combination of legumes-lentils-rice, an aromatic dish loved by all.

INGREDIENTS:
1/2 Cup Kidney Beans (Rajma)
1/2 Cup Bengal Gram (Chana Dal)
1 1/2 Cup Basmati Rice
1 Medium Onion (thinly sliced)
1/2 tsp Cumin Seeds
2 Bay Leaves
1/3 tsp turmeric powder
1" Ginger, cut into small pieces
2 Cloves
2 Green Cardamoms
1" Cinnamon
8-10 Peppercorns
1 small star aniseed
1/2 tsp Sugar (optional)
1 1/2 tbsps fresh Lemon Juice
25 nos Cashew nuts
3 cups of warm water
2 tbsps Clarified Butter (Ghee)
Salt as per taste

METHOD:

Soak kidney beans overnight in warm water. Drain water. Keep aside.

Soak Bengal gram for 2 hours, drain water and set aside.

Wash and soak basmati rice in water for 30 minutes. Drain water, keep aside.

Grind ginger, cloves, cinnamon, cardamoms, star aniseed and peppercorns with 1 tbsp water to make a paste. Set aside.

Heat clarified butter in a pan. Add bay leaves and cumin seeds in it. Saute for 10-12 seconds. Add onions and cashew nuts in it. Fry till onion turns golden.

Now add spice paste in it. Stir continuously till spices leave oil. Add kidney beans in it. Stirring for 2 minutes. Add Bengal gram and rice in it. Saute for another 2-3 minutes.

Pour 3 cups of warm water and salt in it. Fold well. When it starts to boil, cover with lid and cook it for 15 minutes exactly on lower heat. Switch off the heat now. Add sugar and lemon juice in it. Fold well by tossing.

Serve hot with any curry dish or raita.

Linking to 'Show Me Your Hits' hosted by Nalini's Kitchen

 

Linking to: Spotlight: Rice/Rotis @ Cuisine Delights & Recipe Junction

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen





PUY LENTIL (KALE MASOOR) CURRY

This is one of my favourite recipes. When I first started cooking immediately after marriage, didnt know any pros and cons about it. No experience on cooking, usually put vegetables easy together with lentils and had come up good. That time we were in Maharashtra, so puy lentil was easilly available there and it was such an experimental recipe of my early-age cooking. Puy lentil is highly rich in protein, nutritious, delicous and very simple, goes well with chapathi and rice both.

INGREDIENTS:
1 Cup Puy/Whole Red Lentil (Kale Masoor)
1 medium Onion (finely chopped)
1 tbsp minced Garlic
1 tsp Ginger paste
3/4 cup chopped Tomatoes
2 chopped Green Chillies
1 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Chole masala (optional)
A pinch of Garam masala
2 tbsps grated Coconut
2 tbsps Chopped Cilantro (coriander leaves)
1/2 tsp roasted Cumin seeds + 1 dry Red Chilli (pounded)
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
1/2 tsp Mustard seeds
5-6 Curry Leaves
Salt as per taste


METHOD:

Rinse and soak whole red lentil in warm water for 2-3 hours.

In a pressure cooker, put lentil alongwith double amount of water, onions, tomatoes, ginger, garlic, coriander powder, red chilli powder, turmeric powder, chole masala, 1 green chillies and garam masala.

Now heat the pressure cooker pan, when it starts to boil, add grated coconut, cilantro, oil and salt. Pressure cook it till 5 whistles. Let it cool naturally, then open the lid.

Heat clarified butter in a wok. Add mustard seeds, when it pops up, add curry leaves and green chillies. Saute for few seconds. Now add boiled lentil in it. As it starts to boil, switch off the heat. Garnish with cilantro and roasted cumin-dry chilli powder.

Serve hot with steamed rice or chapathi.

TIPS: If urgent, it could be cooked without soaking. For that you have to pressure cook it upto 7
         whistles.

Linking to: Show Me Your Hits hosted by Nalini's Kitchen

 

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

LAU DAL / BOTTLE GOURD WITH MOONG DAL

Bottle gourd when cooked in different kitchens bring out the variety in taste. Here I put bottle gourd in dal, it is a healthy and complete dish. This dal is easy and simple, still delightful. Whenever we feel lazy in these Summer days, always our taste-buds want something light and less spicy with a flavourful aroma, this dal retains with its individuality and cool us off.

INGREDIENTS:
3/4 cup yellow splits lentil (Moong dal)
1/2 lb Bottle Gourd (Lau/lauki)
2 Green chillies, cut in slits
1 whole Red Chilli
1 Bay leaf
1/2 tsp Cumin seeds
A pinch of Asafoetida
1/3 tsp Turmeric powder
1/2 tsp Ginger paste
1 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
Salt to taste
2 cups warm water

METHOD:
Roast yellow splits lentil in a skillet till golden brown. Wash it 2-3 times and keep it dry.

Wash and peel the bottle gourd. Cut into medium sized cubes. Set aside.

Put lentils and 2 cups of warm water in a pressure cooker. Bring to full pressure on medium heat. After 2 whistle, remove the pressure cooker from heat and allow to cool naturally. Open the lid of cooker, add bottle gourd cubes, turmeric powder, ginger paste, mustard oil, green chillies and salt in it.

Again close the lid and bring it to full pressure on  medium heat. Put off  heat after one whistle and immediately release steam from the cooker. Keep aside.

Heat clarified butter in a wok. Add cumin seeds, whole red chilli, bay leaf and asafoetida in it. Stir for few seconds. Now pour cooked lentil with bottle gourd and sugar. If required, add little more water. Cook till it starts to boil. Spinkle chopped cilantro on it and remove from heat.

Serve hot with rice or roti.

TIPS: Always wash the bottle gourd before peeling off the thick skin.
          You should be able to see the grains of lentils and bottle gourd pieces should be soft but not
          completely mushy.        

PARSI DAAL

INGREDIENTS:

1/2 Cup red lentils (Musoor Daal)
1 chopped green chilli
1 flake of garlic (chopped)
A pinch of turmeric powder
1/2 tsp Nigella seeds (kalonji)
1/2 tsp cumin seeds (Jeera)
A pinch of red chilli powder
1 tbsp clarified butter (Ghee)
1 tbsp chopped coriander leaves
Salt to taste

METHOD:
Cook red lentils in a pressure cooker with a pinch of turmeric powder, Salt and sufficient water.

Cook for 10 minutes on medium heat.

After cooling down, mash the lentils a little and keep it in a sauce pan.

In a pan heat 1 tbsp of clarified butter. Add cumin seeds, nigella seeds, chopped garlic, green chilli and red chilli powder. Fry for 1 minute on low heat and pour over the boiled lentils.

Now put the sauce pan in a low heat and add a little water if required (checking the consistency of lentils). Now cook for 2 minutes.

Garnish with coriander leaves and serve hot with chapati or steamed rice.

DAL MAKHANI

INGREDIENTS:

2 tbsp bengal gram lentils (chana daal)
2 tbsp red kidney beans (rajma)
3/4 cup of black lentils ( urad sabut)
1/2 cup stirred yoghurt (curd)
1/4 cup stirred sour cream (malai)
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
1 tbsp ginger paste,
1 tbsp garlic paste,
2 green chillies (finely chopped)
2 tbsp chopped coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
3 tbsp butter
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp Red chily powder
1 tsp coriander powder (dhania)
salt to taste


METHOD:
Soak gram lentils, red kidney beans and black lentils in water overnight.

In a pressure cooker add water, gram lentils, red kidney beans, black lentils and little salt. Boil for 30 minutes on medium heat. Make it cool and mash a little. Add stirred yoghurt and sour cream into it.

In a wok, heat 2 tbsp of butter. Add cumin seeds and garlic paste into it. stir for 1 minute. Put chopped onion and fry till golden brown.

Now add tomatoes, green chillies, ginger paste and little salt. Fry for 3-4 minutes so that tomatoes get easilly soften.

Add turmeric powder, red chily powder, coriander powder and stir about 2 minutes.

Add dal now, when it starts to boil, switch off oven. Now add garam masala and 1 tbsp butter. Mix well. Garnish with chopped coriander leaves.

Serve hot with roti, paratha or steamed rice.

Linking to: 'Show Me Your Hits' hosted by Nalini's Kitchen