17
Nov 16

Kulthi (horse gram/moth bean) ka dal

Each and every family, rich to poor, farmer to soldiers, kids to old in India consume dal, and it is suited to all age group. It gives the right ratio of protein that helps to keep body and mind healthy.

There are so many varieties of Dal (pulses), Kulthi (horse gram/moth bean) are one of them, which have medicinal value, very effective to keep Urinary system healthy, very helpful to remove small stones of kidney and urinary track. And after all believe me or not it is absolutely! Delicious.

Ingredients:

For dal:

  • Kulthi (horse gram/moth bean): 100 gm.
  • Ginger: 2” piece
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garlic: 5-6 flakes
  • Tomato: 1no. (Medium)
  • Green chili: 1 no.

For seasoning:

  • Cumin: 1 teaspoon
  • Ghee (clarified butter):2 tablespoon
  • Green chili: 1 no.
  • Tomato: 1no. (Medium)
  • Green coriander leaf: 20 gm.

Preparation:

  1. Dry roast kulthi, roughly grind and discard the husk, keep aside.
  2. Clean and chop garlic, green chili, ginger and tomato into small pieces. Keep aside.
  3. Chop coriander leaves into small pieces. Keep aside.

Method:

  1. Boil prepared kulthi along with garlic, green chili, ginger and tomato salt, turmeric powder, in the pressure cooker on high flame with 4 cups of water. Bring to full cooking pressure, reduce to low flame and cook for 10-12 minutes. Allow cooker to cool and open, scant extra liquid and grind the thick part as kulthi after boiling also remain a bit hard.
  2. Mix the scanted liquid, if required some water can be added to get the consistency of your choice.
  3. Boil it again, Kulthi (horse gram/moth bean) ka dal will be ready to serve after seasoning.

Seasoning:

  1. Take fry pan, put ghee in it, add cumin, sputter for few seconds, add slit green chili and chopped tomato into it. Stir and fry for couple of minutes, put off the flame. Transfer the seasoning into the boiled Dal and cover it for couple of minutes.
  2. Transfer into serving bowl, decorate with chopped coriander leaves. Serve hot with roti, or rice.
Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Ingredients

Ingredients

Ingredients

Ingredients

Boil prepared kulthi along with garlic, green chili, ginger, salt, and turmeric powder

Boil prepared kulthi along with garlic, green chili, ginger, salt, and turmeric powder

boiled Dal

boiled Dal

scant extra liquid and grind

scant extra liquid and grind

scant extra liquid and grind

scant extra liquid and grind

Mix the scanted liquid

Mix the scanted liquid

Seasoning

Seasoning

add slit green chili

add slit green chili

add slit green chili and chopped tomato

add slit green chili and chopped tomato

Transfer the seasoning

Transfer the seasoning

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal


02
Oct 16

Phalahari kadhi/Karhi

Ingredients:

For Karhi:

  • Bottle gourd: 100-150 gm.
  • Ginger: 2” pieces
  • Green chili: 2 no.
  • Curd/yogurt: 1cup (sour)
  • Singhare ka Aata (water caltrop/water chestnut flour): 2 tablespoon
  • Sendha namak (rock salt): 1 teaspoon
  • Curry leaves: 10-15 no.
  • Coriander leaves: 20 gm.
  • Water: 4 cup
  • Ghee: 1 tablespoon
  • Cumin: 1teaspoon
  • Clove: 2 no.

Preparation:

  1. Peel off and Chop bottle gourd into small pieces, boil and keep aside.
  2. Grind ginger and green chili, make fine paste, and keep aside.
  3. Blend curd and mix singhare ka Aata in a big bowl, blend them thoroughly, add paste along with salt and water. Keep aside.

Method:

  1.  Take a heavy bottom pan, Put ghee in it, when smoke begins to come, add cumin and clove sputter it for few seconds, add curry leaves, pour the blended mixture, bring it to boil, stir continuously to avoid cuddling.
  2. Add boiled bottle gourd, Simmer for 7-8 minutes till desired consistency comes, keep stiring occasionally.
  3. Add half of the coriander leaves, put off the flame, now Phalahari kadhi is ready.
  4. Serve with steamed samba rice.
    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Ingredients

    Ingredients

    blending

    blending

    add cumin and clove

    add cumin and clove

    add cumin and clove

    add cumin and clove

    add curry leaves

    add curry leaves

    pour the blended mixture

    pour the blended mixture

    pour the blended mixture

    pour the blended mixture

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add half of the coriander leaves

    Add half of the coriander leaves

    Add half of the coriander leaves

    Add half of the coriander leaves

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi


07
Sep 16

Tovar dal (split pigeon peas with potato (from south India)

There is nothing better than authentic meal which is very healthy, Dal, roti/rice, sabji, salad and curd. It is good to bring little variation in day to day meal, here is the tovar dal with aaloo, that gives a change and delicious too. This is the south Indian style, where I put curry leaves in the seasoning.  I think it is wonderful dal, especially when lemon juice and coriander leaves are added.

Absolutely Delicious!

Ingredients:

  • Tovar dal: 50 gm
  • Mustard seed: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Red chili: 1 no.
  • Asafoetida: 1 pinch
  • Ghee (clarified butter):2 tablespoon
  • Ginger: 1” piece
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Potato: 1 no (small size)
  • Tomato: 1no. (Small)
  • Ginger: 1” piece
  • Green chili: 1 no.
  • Lemon: ½ no.
  • Curry leaves: 1 tablespoon
  • Coriander leaves: 1 tablespoon

Preparation;

  1. Clean and Chop potato, ginger, green chili and tomato into small pieces. Keep aside.

Method:

  1. Take a pressure cooker; put dal, ½ teaspoon of salt, half teaspoon turmeric powder add 2cups of water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for about 5-7 minutes. Allow cooker to cool; now dal is ready.  Keep aside.
  3. Take a pot; put potato, tomato, ginger, green chili and curry leaves, add one cup of water with salt, Cook till become soft, Add cooked dal in it; boil the mixture for couple of minutes.
  4. Put off the flame, add coriander leaves and season it.

Seasoning:

  1. Take a small fry pan, Put ghee in it; add mustard seeds and cumin seeds, Let it sputter for few seconds, put off the flame, add asafoetida & red chili and spread it on prepared dal.
  2. Tovar dal (split pigeon peas with potato (from south India) are ready to serve. Add lime juice just before serving.
Tovar dal (split pigeon peas with potato (from south India)

Tovar dal (split pigeon peas with potato (from south India)

Ingredients

Ingredients

Ingredients

Ingredients

put potato, tomato, ginger, green chili and curry leaves,

put potato, tomato, ginger, green chili and curry leaves,

add one cup of water with salt

add one cup of water with salt

add curry leaves

add curry leaves

add coriander leaves

add coriander leaves

add coriander leaves

add coriander leaves

Add lime juice

Add lime juice

Seasoning

Seasoning

add asafoetida

add asafoetida

Seasoning

Seasoning

Tovar dal (split pigeon peas with potato (from south India)

Tovar dal (split pigeon peas with potato (from south India)

Tovar dal (split pigeon peas with potato (from south India)

Tovar dal (split pigeon peas with potato (from south India)


30
Aug 16

Mung (green gram) ka bharta/chokha

It’s an effort to retain our traditional country side recipe from Bihar, which is now vanishing. Mung (green gram) ka bharta/chokha is especially cooked in summer, when there is scarcity of green vegetables. It is very easy to cook, healthy and delicious with real taste and keeps our stomach full for little longer.

It has almost no oil (you can skip the oil). It helps children to sharpen their brain and make body stronger.

Ingredients:

  • Whole mung (green mung): 200gm
  • Salt: 1 teaspoon (as per taste).
  • Onion: 1 no. (Medium)
  • Ginger: 1”piece
  • Green chili: 2-3 no.
  • Fresh coriander leaves: 50 gm.
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Cut ginger, green chili and onion into small pieces. Keep aside.

Method:

  1. Take a fry pan/chapati griddle, Add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a pressure cooker; put roasted mung, salt and water. Close the lid of pressure cooker. Cook on high flame.
  3. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  4. Allow cooker to cool and open, bring it to room temperature.
  5. Add chopped onion, green chili, ginger and mustard oil. Stir well, transfer into serving bowl, add lemon juice and decorate with green coriander leaves.
  6.  Serve hot with chapati or messy roti.
Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha

Ingredients

Ingredients

Ingredients

Ingredients

Add whole mung and dry roast

Add whole mung and dry roast

change color to light brown

change color to light brown

put roasted mung, salt and water

put roasted mung, salt and water

Allow cooker to cool

Allow cooker to cool

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha


21
Dec 15

Garlicky Masoor dal (brown skin lentil/red lentil) dal

Ingredients:

  • Masoor dal: 1 cup
  • Mustard seed: ½ teaspoon
  • Ghee (clarified butter):2 tablespoon
  • Ginger: 1” piece
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Garlic: 1 pod
  • Tomato: 1no. (Medium)
  • Green chili: 1 no.
  • Tamarind paste: a tablespoon
  • Green coriander leaf: 1tablespoon

Preparation;

  1. Clean and Chop garlic, ginger and tomato into small pieces. Keep aside.
  2. Chop green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Boil Dal with salt, turmeric powder, in the pressure cooker on high flame with 3 cups of water.
  2. Bring to full cooking pressure, reduce to low flame and cook for 3-5 minutes.
  3. Allow cooker to cool and open, add tamarind paste mix well.
  4. Put some water to get consistency of your choice if required.
  5. Boil it for a minute put off the flame.
  6. Add one table spoon of chopped coriander leaves and immediately cover it. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add mustard seed, sputter for few seconds.
  3. Add chopped garlic, green chili, and ginger, fry for 1-2minutes.
  4. Transfer the boiled Dal into seasoning and cover it.
  5. Transfer into serving bowl.
  6. Decorate with chopped coriander leaves and fried tomatoes.
  7. Serve hot with roti, or rice.
    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil Dal

    Boil Dal

    Add mustard seed

    Add mustard seed

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    fry

    fry

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    add tamarind paste

    add tamarind paste

    Decorate with chopped coriander leaves

    Decorate with chopped coriander leaves

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

  •  Masoor dal (brown skin lentil/red lentil) is incompletes without seasoning with lots of garlic splattered in ghee (clarified butter) and its aroma will linger (spread) the whole house.
  • Garlic has strongest flavor and aroma.
  • It is a powerful natural antibiotic.
  • It reduces blood pressure, lowers the risk of heart dieses.
  • Masoor dal has exceptional nutritional value after soybean.
  • That’s why this recipe has high nutritious value and taste.
  • Absolutely! Delicious!