17
Jun 20

Pui saag diye Masoor dal (Malabar Spinach with red lentil)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 5 minutes.
  • Total time: 17 minutes.

‘Pui saag diye Masoor dal (Malabar Spinach with red lentil’ is a flavorful dal with a pinch of Bengali culture; nothing fancy, just a bowl of steamed rice and posto Bata (Khus-Khus chutney) along with this recipe makes the complete meal.

The technique of the recipe is that pach phoran is typically fried in mustard oil (tempered with pach phoran); adds wonderful flavor and depth to the dish…

Pui saag is rich in vitamin ‘A’ & ‘C’, iron, potassium, copper, manganese and calcium.

Ingredients:

  • Pui Saag (Malabar Spinach): 100-150 gm
  • Masoor Dal/ red lentil: 100 gm.
  • Green chili: 3-4 no.
  • Onion: 1 no. (Medium)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Pach phoran (cumin, mustard seed, kalongi, fennel seed and fenugreek seed): 1 teaspoon
  • Bay leaf: 2 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Lemon: ½ no.

Preparation:

  1. Slit green chili, keep aside.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger and garlic. Keep aside.

Method:

  1. Take pressure cooker heat oil, let it smoke, add pach phoran and bay leaf. Sputter for few seconds; add chopped ginger and garlic stir and fry on medium flame for few seconds.
  2. Add chopped onion and slitted chili; fry for couple of minutes till onion gets translucent (take out half of the quantity; to be used to decorate serving bowl). Add chopped pui saag and continue to fry for couple of minutes, add washed dal, and fry for couple of minutes.
  3. Add turmeric powder, salt and 2 cups of water; close the lid and bring to full cooking pressure, minimize the flame and continue to cook for two minutes. Put off the flame, allow cooling.
  4. Transfer it into serving bowl, add lemon juice and decorate with fried chili and onion tadka. Serve with steamed rice or Indian bread.
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Ingredients
Chopped Ingredients
add pach phoran and bay leaf
add chopped ginger and garlic
Add chopped onion
take out half of the quantity
Add chopped pui saag
add washed dal
Add turmeric powder, salt
Add 2 cups of water
allow cooling
Transfer it into serving bowl
decorate with fried chili and onion tadka
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)

17
Jun 20

Sabut Mung tadka (Whole green gram Dal fry)

  • Servings: 2-3
  • Soaking time: 6 hours
  • Preparation time: 3 minutes.
  • Frying time: 11 minutes.
  • Cooking time: 8 minutes.
  • Seasoning/tadka time: 2 minute
  • Total time: 24 minutes.

Dal is staple food of Indian and Indian continent; and every region has its own verities and deliciousness.

The recipe ‘Sabut Mung tadka (Whole green gram fry)’is suitable for casual dining as well as for special occasion too.

The bowl of “Sabut Mung tadka (Whole green gram Dal fry)” with basmati rice use to comfort me like nothing else, can be served hot with warm chapatti, Roti, rice, Jeera rice etc…

Mung dal is packed with protein, rich in potassium and iron; protect against muscles cramping, and great food for those suffering from hypertension.

Ingredients:

  • Sabut Mung (Whole green gram): 150 gm.
  • Onion: 1 no. (Medium)
  • Tomato: 2-3 no. (Medium)
  • Green chili: 2-3 no.
  •  Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2”piece
  • Garlic: 3-4 cloves
  • Cumin seed: 2 teaspoon
  • Whole Garam masala: (Black cardamom: 1 no, Green cardamom: 1 no. Clove: 3-4 no, Black pepper: 10-12 no, Cinnamon stick: 1 inch)
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Whole Red chili: 1 no.
  • Cooking oil: 1 teaspoon
  • Ghee: 50 gm.
  • Garam masala powder: ¼ teaspoon
  • Green coriander: 1 table spoon

Preparation:

  • Soak green gram, minimum 6 hours or overnight, keep aside.
  • Chop tomato, onion, green chili and garlic, keep aside.
  • Grate ginger, keep aside.

Method:

Take pressure cooker heat half quantity of ghee; add whole Garam masala and Bay leaf, sputter it for few seconds; add grated ginger and garlic, fry for few seconds, add chopped onion and green chili; fry it  on medium flame till onion turns translucent (3-4 minutes).

Add chopped tomatoes, salt and turmeric powder; stir-fry till tomato gets messy in appearance (Two minutes). Add soaked Mung, stir fry for couple of minutes at medium flame; add 3 cups of water, Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes. Put off the flame, allow cooker to cool and open, add Garam masala and cover the lid, transfer into serving bowl after 2-3 minutes.

Tadaka:

Take a fry pan, put remaining ghee, put cumin seed, when it crackle put off the stove; add chili powder and pour on the dal in serving bowl.

One important suggestion; don’t mix tadka completely with dal, garnish with finely chopped coriander leaves. ‘Sabut Mung tadka (Whole green gram fry)’ is ready to be served.

Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Ingredients
Soaked green gram
Chopped ingredients
add whole Garam masala and Bay leaf
add grated ginger and garlic
add chopped onion and green chili
Add chopped tomatoes
Add salt and turmeric powder
Add soaked Mung
stir fry for couple of minutes
add 3 cups of water
allow cooker to cool and open
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)

09
Jun 20

Panchmel/panchratna Dal (five mixed lentil)

  • Servings: 2-3
  • Boiling time: 8 minutes.
  • Preparation time: 5 minutes.
  • Frying time: 5 minutes.
  • Cooking time: 5 minutes.
  • Total time: 23 minutes.

Dal is a kind of staple food or integral part of Indian cuisine; get ready to treat yourself and family with Panchmel dal from Rajasthani cuisine. History says that its origin from ‘Mewar Gharana’.

As the name declares, it is the combination of five types of lentil tempered with spices; make this recipe fragrant and elegant in taste. This is served at special occasions along with Baati and Churma.

This delicious recipe can be served with tandoori Roti or with rice too.

Ingredients:

  • Urad Dal (Split black gram): 2 tablespoon
  • Chana dal (split Bengal gram): 2 tablespoon
  • Toovar Dal/Tovar dal (split pigeon pea): 2 tablespoon
  • Masoor Dal (split red lentil): 2 tablespoon
  • Mung Dal (split green lentil): 2 tablespoon
  • Turmeric powder:  half teaspoon
  • Salt: 1 teaspoon (as per taste).
  • Whole Garam masala: (clove: 3, green cardamom: 1, cinnamon: 2”, black cardamom: 1, black pepper: 8-10)
  • Onion: 1 no. (Small)
  • Cumin: 1 teaspoon
  • Ginger: 2 inch piece
  • Garlic: 4-5 flakes
  • Garam masala powder: half teaspoon
  • Tomato: 2 no. (Small)
  • Ghee: 4 table spoon (you may use less amount)
  • Green coriander leaves: 2 tablespoon
  • Bay leaf: 2 no.
  • Green chili: 1 no.
  • Red chili: 1 no
  • Red chili powder: 1 teaspoon
  • Water:  4 cups

Preparation:

  1. Chop onion, ginger, garlic, green chili and tomato into small pieces; grind all together to make a fine paste with help of water (if required).

Method:

  1. Clean dal, boil all dal with salt and turmeric powder in the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and cook for couple of minutes; allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it, and add cumin, bay leaf and whole Garam masala, sputter for few seconds.
  2. Add ground masala, Fry about 2-3 minutes (Keep it stirring otherwise it may burn).
  3. Add chili powder, stir it for a minute, lower the flame; add boiled dal and add water to your requirement. Boil it about 3-4 minutes (Slow cooking brings taste) add coriander leaves and Garam masala; put off the flame.
  4. Transfer into serving bowl, garnish with chopped coriander leaves and hot ghee with pinch of chili powder. Serve hot with Rajasthani Baati or Indian bread.
Panchmel/panchratna Dal (five mixed lentil)
Ingredients
boil all dal with salt and turmeric powder
allow cooker to cool and open
add cumin, bay leaf and whole Garam masala
Add ground masala
Fry about 2-3 minutes
add boiled dal
. Boil it about 3-4 minutes
add Garam masala
Panchmel/panchratna Dal (five mixed lentil)

09
Jun 20

Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil

  • Servings: 2-3
  • Preparation time: 4 minutes.
  • Boiling time: 5 minutes.
  • Frying time: 14 minutes.
  • Total time: 23 minutes.

In Japan pui saag (Malabar spinach) is called ‘Tsuru-murasaki’ one of the popular greens at the supermarket rack and in frozen area too, Japanese used to eat as salad, soup, tempura…

Memories are priceless gift lasts for lifetime; we used to grow pui/poi saag (Malabar spinach) in our balcony pot at Rawatbhata, Rajasthan and in our kitchen garden in Kudankulam near Kanyakumari; it grows abundantly in tropical region.

I would like to share the awesome, authentic and mouth watering recipe of ‘Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil’; which my mother and grandmother used to cooked in their kitchen. In Bihar it is customary to put hot Ghee in dal bowl.

Wikipedia shows that it is low in cholesterol, good source of protein, vitamin ‘A’,’B’ and ‘B6’, good source of dietary fiber and counted having  better nutritional value than spinach .

Ingredients:

  • Pui/poi Saag (Malabar Spinach): 100-150 gm
  • Masoor Dal/ Red Lentil: 100 gm.
  • Green chili: 1-2 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no.
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Ghee: 2 tablespoon
  • Mustard seed: 1 teaspoon
  • Bay leaf: 2 no.
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Lemon: ½ no. (Optional)

Preparation:

  1. Chop tomato, keep aside.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger, green chili and garlic. Keep aside.

Method:

  1. Boil dal with salt and turmeric powder in the pressure cooker on high flame; bring to full cooking pressure, put off the flame allow cooker to cool and open, keep aside.
  2. Take fry pan, put oil and heat on medium flame, when smokes add mustard seeds, bay leaf and red chili wait till it sputters. Add garlic, stir fry for few seconds; add onion and green chili (keep it stirring otherwise it may burn). Fry on medium flame till onion become translucent (couple of minute).
  3. Add chopped tomato; stir fry couple of minutes; add chopped pui saag; after 3-4 minutes it will change the color and starts shrinking; add boiled dal; let it boil for couple of minutes.
  4. Put off the flame and add ghee; ‘Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil (Bihari Style)’ is ready. Transfer into serving bowl, it may be served with any type of meal.
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Ingredients
Ingredients
Boil dal with salt and turmeric powder
add mustard seeds
add bay leaf and red chili
add onion and green chili
add onion and green chili
Add chopped tomato
stir fry couple of minutes
add chopped pui saag
starts shrinking
add boiled dal
add boiled dal
let it boil for couple of minutes
add boiled dal
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
add mustard oil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil

26
May 20

Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)

  • Servings: 3
  • Soaking time: 4 hours.
  • Preparation time: 7 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 5 minutes.
  • Tadka time: 4 minutes.
  • Total time: 24 minutes.

This recipe is loaded with garlic; in my opinion Masoor dal and garlic really goes well together, here I added a large amount of garlic in the recipe. My whole family love the “Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)”, prepared it last week and tomorrow again I am planning.

Enjoy the recipe with cube tomato and green chili tadka, just over the dal; don’t mix it…perfect for lavish dinner as well as casual dining too, serve hot with Roti, phulaka, rice, jeera rice etc… 

Majority of world production of Sabut Masoor come from India and Canada; packed with nutrients, extremely light for stomach and high on protein.

Ingredients:

  • Sabut Masoor (Whole Brown lentil): 150 gm.
  • Onion: 1 no. (Small)
  • Tomato: 2 no. (Medium)
  • Green chili: 1 no. (As per taste)
  •  Red chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2”piece
  • Garlic: 1 bulb (medium)
  • Cumin seed: 2 teaspoon
  •  Whole Garam masala: (Black cardamom: 1 no, Green cardamom: 1 no. Clove: 3-4 no, Black pepper: 10-12 no, Cinnamon stick: 1 inch)
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon (as per taste)
  • Ghee: 50 gm.
  • Garam masala powder: ¼ teaspoon
  • Green coriander: 1 table spoon

Preparation:

  1. Soak Masoor minimum 4 hours or overnight, keep aside.
  2. Chop one tomato finely and another one 8 equal pieces, keep aside.
  3. Chop onion, ginger, green chili and garlic, keep aside.

Method:

Take pressure cooker, heat half quantity of ghee, add whole Garam masala and Bay leaf, sputter it for few seconds, add ginger and garlic, fry for few seconds, add chopped onion and green chili, fry it  on medium flame till onion turns translucent( about 2 minutes).

Add soaked Masoor, stir fry for couple of minutes at medium flame. Add salt and turmeric powder along with tomato, stir-fry till tomato gets messy in appearance. Add half liter of water, Bring to full cooking pressure, reduce to low flame and cook for a minute. Put off the flame, allow cooker to cool and open.

Tadaka (Seasoning):

Take a fry pan, put remaining ghee, put cumin seed, when it crackle; add chopped tomato (8 pieces), stir fry  from both sides, put off the flame; add chili powder and pour on the dal, and cover the lid.

Add Garam masala powder; add tadka (seasoning), transfer into serving bowl. Decorate with coriander leaves and green chili.

‘Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)’ is ready to serve with steamed Rice.

Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Ingredients
chopped Ingredients
add whole Garam masala and Bay leaf
add ginger and garlic
add chopped onion
Add soaked Masoor
Add soaked Masoor
Add salt and turmeric powder
Add salt and turmeric powder along with tomato
Add salt and turmeric powder along with tomato
Add half liter of water
Add half liter of water
allow cooker to cool and open
Add Garam masala powder
Add Garam masala powder
Tadaka (Seasoning)
add tadka (seasoning)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)