04
Dec 19

Mung (Green gram) Masoor (Red lentil) Dal

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date; Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker; I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method.  It took little more time than pressure cooker but believe me not too much, the taste was totally different. The Baghar (seasoning/chhonk) made the dal flavorful.

Ingredients:

  • Mung dal (split green gram): 50 gm
  • Masoor dal (red lentil): 50 gm.
  • Tomato/ canned tomato: 2 no. (Medium size)
  • Water: 2-3 cups

For Baghar/ seasoning:

  • Ghee: 3 tablespoon
  • Cumin seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Dry red chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 3-4 clove(optional)
  • Onion: ¼ no. (Medium size)
  • Turmeric powder: half teaspoon
  • Crushed chili (kuti Mirch): ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Mango pickle: ¼ teaspoon
  • Salt: one teaspoon (as per taste)

Preparation:

  1. Peel off and chop the onion and ginger, slit green chili, keep aside.

 Method:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
  2.  When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
  3. ‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chili powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice. Don’t forget to decorate with coriander leaves and green chili.
Mung (Green gram) Masoor (Red lentil) Dal
Ingredients
add washed dal
dal gets frothy
remove forth
till it is done 90%
add tomato
add dry red chili, cumin seed
add , salt, chili powder and turmeric powder
add , salt, chili powder and turmeric powder
transfer prepared dal into it
Take a boil
Mung (Green gram) Masoor (Red lentil) Dal
Mung (Green gram) Masoor (Red lentil) Dal

20
Nov 19

Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

Ash gourd Vadi (dried dumpling made with ash gourd and Besan) is very popular in Bihari and Bengali homes, used to cook in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available still we can enjoy with aged traditional recipe due to availability in the super market…

This is especially being cooked in the region of Nepal, Mithila made with ash gourd (Petha) and Chana Dal Besan. There are so many variety of vadi available; plain (made with Peas, Green Gram/Mung, Black Gram /Urad, Murauri (made with Radish), Sugarauri (made with Bathua Saag) etc, this recipe is made with ash guard vadi.

The very elegant and simple recipe from Indian houses served in the Lunch/ Dinner, can be combined with any gourd, egg plant and as per your creativity…

Ingredients:

  • Potato (Aaloo): 100 gm
  • Vadi: 100 gm.
  • Garlic and Ginger paste: 2 teaspoon
  • Mustard oil:  5-6 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 ½ teaspoon (as per your taste)
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Chop Potatoes into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown.  Keep aside.

Method:

  1. Take pressure cooker, heat 2 tablespoon of oil, let oil start to smoke; add vadi, stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add cumin sputter it for few seconds add chopped potatoes stir fry on medium flame for about couple of minutes, add garlic and ginger paste; reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add chili powder, turmeric powder, coriander powder and salt stir fry for couple of minutes add 3-4 cups of hot water as per your requirement, let it boil; add fried Vadi and put the lid on. Cook on high flame till the pressure come, lower the flame, continue to cook for a minutes. Put off the flame.
  4. Note: You may cook it in kadhai, need not to use pressure cooker but it will take more time.
  5. The Vadi gets double in size and messy in appearance, add black pepper powder.
  6. Transfer into serving bowl, ‘Kumhrauri (Ash gourd vadi/ Winter Melon vadi) Aaloo (potato)’ is ready to be served with rice and salad; a complete Meal.
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Ingredients
Chop Potatoes
Garlic and Ginger paste
stir fry vadi
stir fry vadi for couple of minutes
add cumin
add chopped potatoes
add chopped potatoes
add garlic and ginger paste
add garlic and ginger paste
Add chili powder, turmeric powder, coriander powder and salt
stir fry for couple of minutes
add 3-4 cups of hot water
let it boil
add fried Vadi
Put off the flame
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

08
Nov 19

Zucchini with Masoor Dal (Red Lentil)

Zucchini is available here(Japan) all the year it is counted as super food because it is heart friendly, wonderful source of potassium, lowering agent to high blood pressure and cholesterol. Adding protein rich Masoor dal (red lentil), Chana dal, Chick peas, and Boiled Red beans provides additional benefits.

In my opinion the combination of ‘Zucchini with Masoor Dal (Red lentil)’ is excellent, not only nutritious but delicious too. I cooked this recipe yester-night for dinner with chapatti; it was so delicious and also a complete meal…

Ingredients:

  • Zucchini: 500 gm
  • Onion: 2 no (medium)
  • Ginger: 2” piece
  • Garlic: 2 cloves
  • Tomato: 1-2 no.
  • Masoor dal (Red lentil): 50 gm
  • Panch Phoran (mixture of cumin, mustard, fennel seed, fenugreek seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Chili powder: 1 tablespoon (as per your taste)
  • Coriander powder: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Garam masala Powder: ½ teaspoon
  • Salt: 1 tablespoon (as per taste)
  • Olive oil/ Cooking oil: 3 tablespoon

Preparation:

  1. Chop Zucchini in thick and longitudinally into 2-3”pieces as given in photo.
  2. Chop the onion, ginger, garlic and tomato too.

Method:

  1. Take a fry pan. Heat oil and add Panch Phoran and Bay leaf, sputter it for few seconds; add grated ginger and garlic fry for few seconds, add chopped onion; fry it till onion turns transparent (3-5 minutes).
  2. Add chopped tomatoes and dry masala; stir-fry till tomato gets messy in appearance, add chopped zucchini; stir properly so that the masala mix with Zucchini, cook it on medium flame till it is half done.
  3. Wash the Masoor dal with water, add into Zucchini stir fry for couple of minutes at medium flame; add a cup of water continue to cook on medium low flame till it is done.
  4. Add Garam masala powder; put off the flame, transfer after 5 minutes into serving bowl. Decorate with coriander leaves and green chili.
  5. ‘Zucchini with Masoor dal (Red lentil)’ is ready to enjoy with hot ghee doused chapatti or Basmati Rice.
Zucchini with Masoor Dal (Red Lentil)
Ingredients
Chopped Zucchini
add Panch Phoran and Bay leaf
add grated ginger and garlic
add chopped onion
fry it till onion turns transparent
Add chopped tomatoes
Add chopped tomatoes and dry masala
add chopped zucchini
stir properly
cook it on medium flame
cook it on medium flame
cook it on medium flame
Add Masoor dal
add a cup of water
cook on medium low flame till it is done
cook on medium low flame till it is done
Add Garam masala powder
Zucchini with Masoor Dal (Red Lentil)
Zucchini with Masoor Dal (Red Lentil)
Zucchini with Masoor Dal (Red Lentil)

06
Jun 19

Green Methi Pakoda with cube potato in Karhi

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavor too.

Ingredients: For Karhi

  • Besan: 40gm.
  • Curd/yogurt: 350 gm.
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1 tablespoon (grated)
  • Clove: 2-4 no.
  • Cumin seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Mustard oil: 1 table spoon

Ingredients: For pakoda

  • Besan (gram flour): one cup
  • Methi saag (Green fenugreek): 200 gm.
  • Onion: 150 gm. (2 no)
  • Ginger (chopped): 1 teaspoon
  • Green chili: 2 no.
  • Potato: 2no. (Medium)
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch (optional)
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Ghee: 2 tablespoon
  • Red chili powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 2 no.
  • Asafoetida: 1 pinch

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
  2. Chop green methi, onion, green chili into small pieces and grate ginger. Keep aside.
  3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

  1. Take a bowl. Put Besan, chopped green methy, onion, green chili, salt, and Meetha soda in it, make smooth batter with the help of water.
  2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
  3. Deep fry all potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion till light brown.
  2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
  3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  4. Put these balls and fried potato into Karhi and boil it.

Seasoning:

  1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chili, sputter it few seconds, put off the gas. Add red chili powder and asafoetida. Spread this seasoning all over the Karhi.
  2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).
Green Methi Pakoda with cube potato in Karhi
Ingredients
Ingredients
smooth batter & prepared curd
Deep fry
Deep fry all potato
Put bay leaf, and clove
add grated ginger and onion
Put mixture (curd and Besan)
add salt and turmeric powder
Put these balls and fried potato
Put these balls and fried potato
Seasoning
Seasoning
Seasoning
Seasoning
Green Methi Pakoda with cube potato in Karhi
Green Methi Pakoda with cube potato in Karhi

23
May 19

Dry moong(mung) dal (dry split green gram)

It is wonderful in taste, cooks it any season, perfect side dish which is rich in protein. Sometimes housewives are in dilemma what to make? So there is no need to come in stress, just prepare this recipe blindfold. It goes with every meal even though it is perfect for breakfast. Study says, starting your day with protein diet is good for healthy life. Have a good day… 

Ingredients:

  •  Mung dal (Split green gram): 100 gm
  • Onion: 1no. (Small size)
  • Tomato: 1 no. (Medium size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Coriander leaf: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Chili powder: ¼ teaspoon
  • Coriander powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Lemon: ¼ no.

Preparation:

  1. Soak Mung dal minimum 2 hours or overnight.
  2. Clean and chop onion, ginger, garlic, green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Take a fry pan. Heat oil and add cumin and mustard seed, let it sputter for few seconds; add chopped onion, garlic,  green chili and ginger, fry it for few minutes, till it turns translucent.
  2. Add chopped tomato, stir fry for couple of minutes adds salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add soaked Mung dal. Stir and cook on low flame with lid on for 4-5 minutes (Till it is done). Stir occasionally.
  3. Add chopped coriander leaf and put off the flame, add lemon juice before serving. Transfer into serving bowl. Sprinkle the coriander leaves on it. Serve hot or warm as per your choice. You can serve this as a side dish with chapatti or paratha.
Dry mung dal (dry split green gram)
Ingredients
Ingredients
add cumin and mustard seed
add chopped onion, garlic, green chili and ginger
add chopped onion, garlic, green chili and ginger
Add chopped tomato
Add chopped tomato
stir fry for couple of minutes
add soaked Mung dal
stir fry for couple of minutes
Stir and cook on low flame
Add chopped coriander leaf and
Dry mung dal (dry split green gram)
Dry mung dal (dry split green gram)
Dry mung dal (dry split green gram)