“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Robert Browning
Savoury Braided Bread with garlic, rosemary and sundried tomatoes. In my little corner of the world, home baked bread doesn’t get tastier than this. It’s been a while since I baked bread. Getting onto the KitchenAid Culinary Council got me back to doing something I enjoy loads, baking bread. Just the ease of a dough hook of the KitchenAid stand mixer that works magic inside one big bowl, leaving you hands free to add things at will is a liberating feeling.
I had a field day adding my favourite flavours to the bread. The base dough was deep deep garlic and olive oil of course, two of my most favourite flavours in the world. Then I added more flavours to the bread after the first rise, which happened in the bowl of the KA itself. It’s this very convenience that won me over. Threw in some cheese and sun dried bread, another quick knead with the dough hook to mix in the new additions, and voila! Silky smooth dough ready to braid.
Of course you can just shape the loaf if you like, but for me the eternal charm lies in adding some drama to the bread. A twist to the visual effect. A loaf is pretty enough, but a braid is more fun and prettier. It’s also easier to tear apart and devour.
Recipe: Savoury Braided Bread
Summary: Delicious part whole wheat Savoury Braided Bread where the mixer does all the hard work, literally all in the same bowl. It leaves you all the time in the world to gently braid the silky smooth dough to offer a show stopper loaf. With Christmas holiday colours of red, green and white, this vegetarian bread is bursting with flavour and goodness. Fresh bread will never be the same again! Makes 1 X 12″ loaf. Serves 4-6
Prep Time: 10 minutes Total Time: 1 hour plus rising time Ingredients:
Dough
250g plain flour
100g whole-wheat flour
1/2 tbsp dried instant yeast
4 cloves garlic, minced
1 tbsp dried rosemary
1 tsp salt
Pinch sugar
200-250ml buttermilk
40g extra virgin olive oil
50g cheddar
Filling/Topping
Few sprigs of rosemary
3 cloves garlic, sliced
25g sundried tomatoes in olive oil, chopped {reserve a few bits of tomato for the topping if you like}
Himalayan sea salt for topping
Extra virgin olive oil for drizzling over
Method:
Place flours, yeast, salt, sugar, minced garlic and dried herbs in bowl of Kitchen Aid. With the dough hook attachment on, run KA on speed 4 for 30 seconds to mix.
Add 200ml buttermilk and olive oil and work dough hook until the mixture comes together and a sticky dough forms. Place the shield, and pour in more buttermilk if required.
Continue to knead to dough for a further 5-6 minutes on speed 5 until you get smooth silky dough that pulls away from the sides of the bowl.
Drizzle the ball with olive oil, turn over, cover the bowl with cling wrap and leave in a warm place for the dough to double. It should take a couple of hours.
Preheat the oven to 250C.
Once the dough has risen, grate the cheddar into the bowl and add the sundried tomatoes. With the dough hook, mix in the cheese and sundried tomatoes on speed 4 for 30 seconds to incorporate.
Turn dough onto lightly floured work surface. Knead for 30 seconds to being together. Divide into 3 parts, and roll into 10-12″ long ropes.
Braid the ropes into a neat little loaf, tucking the ends in to hold the braid. Spray a KA jelly roll pan with olive oil {or lightly brush} and gently transfer the braided dough onto the baking pan. Sprinkle over with Himalayan sea salt, sliced garlic, reserved sundried tomato and sprigs of rosemary.
Bake at 250C for 10 minutes, then reduce to 200C and continue to bake for approximately 30-40 minutes until golden brown, and hollow when tapped underneath. Drizzle with extra virgin olive oil as soon as it comes out.
Serve warm with extra virgin olive oil to dip into.
“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck
Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.
Need I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.
And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!
For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!
Recipe: Oats Nut Crispbread
Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
160 gm whole wheat flour
115g oats {1 cup}
40g walnuts, roughly chopped
20g white sesame seeds
20g black sesame seeds
1½ tsp salt
1½ tsp baking powder
1 tsp garlic powder
2 tbsp /30 ml extra virgin olive oil
¾ cup / 175 ml water {approx}
Method:
Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
Cool on racks. Store in an airtight container in a cool place.
Serve with dips, on a cheese board etc.
“It is the food which you furnish to your mind that determines the whole character of your life.”
Emmet Fox
Kadhi {Indian vegetarian yogurt curry}. Ask me to pick my favourite Indian curry, and chances are that kadhi will be the first thing that comes to my mind. It is the best comfort food ever, leaves me deeply satiated, fills me with nostalgia right from the aromas that rise from the first tempering. As the flavours of aesofoetida and curry leaves dance wildly in the summer air, I am transported to the air cooled house of Sheela Aunty, my mothers friend from Delhi University.
She passed away several years ago, but a large part of our growing up unfolded under her wings. It is rare for even a few days to go by when we don’t exclaim like her, and then dissolve into giggles. Large-hearted, earnest, easily shocked, far too loving, the best collection of crisp summer sarees, jewellery to make the heart sing {after all she was born into one of Delhi’s leading jewelers families}, too humble, a great Indian vegetarian cook, she left a deep impact on us.
I wasn’t foodily aware or obsessed at the time she was around and still rue the fact that I didn’t get a chance to chase her with paper and pencil to record recipes …I did that a lot {A LOT} after I got married in the mid 1990’s. Pages and pages were filled and I am glad I managed some. Aesofoetida was introduced into our rather differently spiced house thanks to her.
Spices became a fascination, hing or aesofoetida ‘the spice’ I fell in love with. I have grown to love the spice, not very well known in the West, very popular with Indian vegetarian food, and extremely popular down in South India too. Surprisingly enough, you see influences of the spice in non-vegetarian cuisine in Kashmir too! {One of my favourite haunts is Khari Baoli, Old Delhi to visit the spice market seen above. That was at the Lumia shoot 2 days ago}
No tadka or tempering is complete without this magical ingredient, the nostalgia lingers on. So that morning when I looked at the Hamilton Beach MultiBlend Blender and Chopper on my kitchen counter, I didn’t have to think of what to make for lunch. With buttermilk and homemade yogurt in the fridge, I knew it was time for my favourite summer curry.
Sometimes it seems like a bit of work, the pakoras or dumplings actually but in time I have cut the work out for me. Blenders the way to go for curry always, and the Hamilton Beach Multiblender did the job to perfection. In seconds. It also cut the work out when it came to making pakoras, or the dumplings. A friend whatsapped me the other day to say she was waiting for my review as she wanted to know how the onions got cut in the bender. A 100% good I have to say! Finer than I could ever manage, and within seconds. I love that there are two separate jars, complete with blades etc which allow you to multitask!
I’ve been doing a lot more with the multiblender. Grinding oats as I develop recipes for Fit Foodie.
Whisking up delicious smoothies inspired by Aditya on Instagram. #CreateFearlessly is a great hashtag to carry. Goes in line with the ‘Good Thinking’ that spells out the Hamilton Beach line of products! ‘Really Good Thinking’. I’m loving it.
Did I tell you we’re not the only ones who are in love with papaya and smoothies this summer? There’s a little someone who shares every papaya that is cut in the kitchen. She makes a meal of quarter at least before it gets to the blender!
Then there is someone else smitten with the blender. The lad wakes up every morning in a somnambulent state and glides into the kitchen to make himself a frozen strawberry almond smoothie. Goes on to slurp his way through, enjoying it to the last drop, then even washes up the blender! On Mother’s Day, he burst into my room with a tall {and really really good} glass of Guava+Strawberry+Lychee Smoothie that he conjured up for me.Honestly, this is one kitchen companion I am enjoying fearlessly! There have been glasses of cold coffee, mango shakes, papaya flax seed smoothies, 3 batches of kadhi, buttermilk lassi, pineapple apricot coolers, watermelon strawberry delights, aam panna … and plenty more this last month.
The upside is having one kid enjoying it even more. The downside? Yes there is one! The daughter has now threatened to take the Hamilton Beach MultiBlender back with her when she goes back to uni after the vacations. #CreateFearlessly might well reach the battleground between the two kids!
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Recipe: Kadhi {Indian vegetarian yogurt curry}
Summary: A quintessential Indian vegetarian yogurt based curry, which can be found adapted to regional taste. This is my version and it is fragrant, addictive and finger licking good. Serve this gluten free dish with boiled rice or even parathas.
Prep Time: 10 minutes Total Time: 45 minutes Ingredients:
For the curry
300g yogurt, home made or store bought
250ml buttermilk
1 heaped tbsp besan {chickpea flour}
1/2 tsp turmeric powder
1/8 -1/4 tsp hing {aesofoetida}
1 tsp salt
First tempering
1 1/2 tsp ghee {clarified butter}, or oil
Pinch hing {aesofoetida}
2-3 whole red chillies
Few sprigs fresh currypatta
1/2 tsp whole zeera {cumin seeds}
1tsp sarson {whole mustard seeds}
1/4 tsp whole methi seeds {fenugreek seeds}
Second tempering
1 tsp ghee {clarified butter}
pinch hing
2-3 whole red chillies, broken
1-2 sprigs fresh curry patta
1/2 tsp sarson {whole mustard seeds}
Pakoras {dumplings}
3/4 cup besan
1/2 tsp salt
pinch baking soda
1 onion, roughly chopped
2 green chilies, broken into 2-3
1/4 cup fresh coriander/curry patta, roughly chopped
1 cup oil for frying {else shallow fry }
Method:
For the curry
Place all ingredients in the blender, and process for 30 seconds until well blended. Reserve.
First tempering
Keep all the ingredients ready as listed. They need to go in rapidly, one after the other, to avoid them getting burnt. The fenugreek is the last and tends to get a little bitter on over browning, so take care.
Heat 1 1/2 tsp ghee in a deep heavy bottom pan, and add the ingredients as listed, ending with the methi seeds/fenugreek.
Immediately pour in the blended yogurt mixture. Keep over high flame until it comes to a boil, stirring often, else it will overflow {and make you weep}.
Once it comes to a boil, simmer for about 30 minutes until fragrant and cooked, stirring once in a while. Keep an eye on it on and off and it tends to come up to the rim of the pan.
Pakoras
Put the onions, green chilies and fresh coriander in the small blender. Chop for 30 seconds, stir, chop again to desired size.
Place ingredients in a bowl and mix well. Stir in enough water to make a thickish batter of dropping consistency. Whisk well with hand to aerate the batter.
Heat oil and gently drop in spoonfuls. If the batter is very thick, the pakoras will be hard. Experiment with one pakora first to check.
Fry over medium heat until they turn golden on one side, then gently turn and fry the other side. Don’t overcrowd the pan.
Drain from oil, blot over kitchen towels, and slide into hot kadhi/curry. Allow to sit for 10-15 minutes so that the pakoras get nice and soft.
Final tempering {Optional. I sometimes skip this as the first tempering flavours the kadhi well}
Heat ghee in a small tadka pan {frying pan}. Throw in all the ingredients. Once they sizzle and splutter, get aromatic, take off heat and pour over kadhi.
Serve with boiled rice {with a side of papads if you like}
“You become about as exciting as your food blender. The kids come in, look you in the eye, and ask if anybody’s home.”
Erma Bombeck
The first words that grabbed my attention as I received the box were ‘Good Thinking‘…and that spiked my curiosity. Raised my expectations too! I’d heard great reviews about the Hamilton Beach line of products, and I have to say I am not disappointed. After a couple of mix ups and delays that are best left forgotten, the Hamilton Beach MultiBlend Blender and Chopper finally landed up on my doorstep, part of the #CreateFearlessly initiative, an association between Hamilton Beach India and BlogAdda.
I was quite pleased to be at the receiving end. A good quality kitchen appliance makes me want to sing out loud. With summer here in full force, or rather full steam ahead, an efficient hard working blender is more than welcome. So is a very happy kid who stepped out of my shadow and now wants to blend everything in sight, especially strawberries! That I am having a blast with it is an understatement.
‘This is so easy and fun”, he declares, tossing in his once favourite fruit salad into the blender, pours in a glug of lychee juice and WHIRS it off! Withing minutes he sips from a tall glass … “It’s delicious! Made it myself! Can I do this everyday?”
Between frozen strawberries, fresh kiwi and orange tang, and fresh strawberries, fresh kiwi and lychee juice, he’s become quite a pro. The old Osterizer had kept me company for many years, but didn’t have such a ‘crowd appeal’! It was time for change, and this change is the best one! A friend inboxed me the other day on FB asking for a recommendation for a blender for smoothies, juices etc. I have the Thermomix which is my first love, but cost is an issue there.
The Hamilton Beach Multiblender gets my vote. I love the feel, and I love the design. The colours are all me. Standing tall in black with stainless steel accents, it’s got a much lighter body that I imagined. The spout for drip free pouring is fantastic. Very sturdy too, what with a 1.4ltr BPA Free shatterproof Tritan jar. Easy clean up as well. With 12 blending functions, it’s perfect for smoothies, purees, chopping and grinding … and a lot more.
One of the first things I made for ‘me‘ was a summer favourite, buttermilk lassi {video above}. It is savoury, it is garlicky and it is most delicious. Into it go things I like love. Bunches of fresh curry patta plucked straight off the tree in the backyard. Fresh spring sprigs are giving way to more mature young leaves, and they taste delightful. Also thrown in green chilies {as many as you can handle}, loads of garlic {or ginger if that is your call}, Himalayan pink salt, a dash of aesofoetida {hing}… and the blend begins.
My lassi is best slightly chunky, but you can process it more at a higher speed to get it smooth as silk! Customise it to your palette. Add a cucumber, maybe a dash of lime juice. You can even give it a sizzling tadka! Then more blending happened.Between sweet, malty cheeku/sapota milk shakes nostalgic of trips into Old Delhi, and mango yogurt strawberry shakes, we’ve been having quite a smooth time of late.
Did I forget the apple, cucumber, celery smoothie this morning? Yes that too happened. Did you hear #CreateFearlessly? Throw everything into the blender, throw caution to the wind, blend and drink up. I am currently catching up on fibre, with some yumminess thrown in. I can see some deep, delicious cold coffee creeping in some time soon.
Next on my list to experiment with is a go at the chopper that comes with the blender. That’s a neat separate attachment, and I cannot wait to use it. Until then, have a smoothie good time. If you are looking for a blender that stands tall, is efficient, light and means business, then look no further. The Hamilton Beach Multiblender seems kid friendly too. The only thing missing was an inspiring colorful recipe book, but then again smoothies and shakes are no brainers. Time to #CreateFearlessly, think out of the box and enjoy blending magic in your kitchen.
What is your favourite ‘creation’ in a blender? I’d love to try it!
It’s the time of the year where your palette changes as the season changes. Springs given way to summer, and thankfully it’s been kind of mild so far. The flavours are shifting gear from hearty earthy soups to salads and smoothies galore.
Grilled is in … sandwiches & barbeque. With it comes breads – wholegrain, chewy, deep, delicious. Yes the yeast in action gives rise to some fine French fougasse and foccacias and no one is complaining. Healthy food in Delhi is in, and it’s fun to see the change in food trends.The past two years have seen a shift in gears towards light food in Delhi. Though the number of stand alone salad bars in Delhi are still limited, most coffee shops and restaurants have a live salad counter which throw up the most amazing of fresh and cooked salads all day long. Nirulas Pot Pourri was possibly the first ‘salad bar in Delhi’, one that brings back old memories of the 1980’s. We would hang out on the ground floor in Connaught Place, having ‘escaped’ from school, sinking our teeth into 21 Love and Jamoca Almond Fudge. the Hot Chocolate Fudge was slightly steeper, so that was for special days, toasted cashews on top and the works! We’d climb upstairs sometimes to treat ourselves to the occasional grilled sandwich, passing by the salad bar, but never stopping for any! The precious pennies were saved to buy real food in our eyes, not pineapples and Russian salad!!
How times change when you grow up. How food on the table changes too! It’s actually a combination of an internet explosion, social media, interest in food, spending time in the kitchen, reading cookbooks and blogs non stop that lead to awakening. One constantly questions ‘what is on the plate’? And it’s a great way for youngsters to learn too!The son will not eat a meal without salad, he begins every morning with a fruit salad … it’s the best thing in the world he declares! What’s the fuss all about you might wonder. Nothing at all. It’s the Strawberry Kiwi Fruit Salad that I’ve been making for years. This is a simple, refreshing, make ahead or make instantly glass of joy.
Strawberries and kiwi are two very vitamin rich fruit, though can try experimenting with maybe melons and kiwi, or mango and strawberries, maybe litchi and melon… whatever is in season and forms part of your local produce. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer!
[print_this]Recipe: Strawberry Kiwi Fruit Salad
Summary:Strawberry Kiwi Fruit Salad is a simple, refreshing, make ahead or make instantly glass of joy. Strawberries and kiwi are two very vitamin rich fruit. Throw in a bunch of fresh herbs from the garden, sit back and refresh yourself this summer! Serves 2
Prep Time: 5 minutes Total Time: 10 minutes Ingredients:
12 strawberries, hulled, diced
2 ripe kiwi, peeled, diced
2tsp raw sugar {boora} or honey
Juice of 1 lime
Fresh basil or mint
Method:
Place fruit in serving glasses or a glass bowl.
Sprinkle over sugar / honey, squeeze over the lime juice and gently toss to mix.
Spoon into serving glasses or bowls. garnish with fresh herbs.
“If you take more of your protein from vegetable or plant-based foods, good studies have shown that you will live longer.”
Professor Jeya Henry
The pure comfort of that bowl of dal, the nostalgia engulfs me each time I smell the aroma of onions being fried in clarified butter. Such is the power of food, and in my opinion, these protein rich dals / lentils offer deep deep comfort in every bowl. The humble khichadi is the meal on the go at our place, with dollops of home made yogurt and kumquat green chilli pickle. Did I forget a liberal drizzle of ghee? Yes please!
Living in India, dal was synonymous with meals when we grew up. From the bowl that I loved, to many that I didn’t, the dal journey has come a long way. There was dal served on the many long train journeys from Delhi to Bangalore as we were growing up, to diluted iquidy dals served in the Officers Mess where we dined often. There was the piquant luxurious ambi wali dal in UP during the summer. Working at the airport in the late 1980’s saw many a midnight meal after flight departures at dhabas that dotted the vicinity. Nothing could beat the comfort of that dhaba dal with the fresh tandoori roti. Pure magic. As always, dhabas in India never disappoint.
From the dhaba to Bukhara, as small bowl of Dal Bukhara and there is born another memory. This one is a truly indulgent dal, one which is a tradition in itself, a dal simmered over slow coal fires all night long, a world renowned dal. My memories of this dal go back to the late 80’s and early 90’s … the taste lingers on.
That’s the power of food, and the power of dal. Yet another dal milestone came by way of home science in school. We mastered the Moong Dal with Spinach, and post marriage this was the only dal I cooked, day in and day out. It’s the only one I was confident about. I am sure the house was FED UP with my lack of creativity but no one said a word. The only other alternative I offered was Moong Masoor Dal, a quick 5 minute dal that my mother often made. I still make that a lot. I love the flavours. A tadka of zeera, garlic and hari mirch complete it.
Now my dal repertoire has grown with many years of food blogging and traveling across India. I love the pure comfort of dals from Uttar Pradesh to the genius use of dals down south. Every part of India celebrates this macro nutrient or power house of protein in their own special way. From a finger licking good haleem, to a Parsi dhansak, to moong dal dhoklas and cheelas, the more you indulge in this cheapest form of protein the better. Dress it up, sizzle it, grind it to perfection, simmer it to luxury, or soak it into a salad, DALS THE WAY TO GO!
To mark World Water Day, I’m here with Tata I-Shakti dals to serve you three easy dal recipes that require minimum water to wash since they are unpolished. They cook faster too. The recipes use very little water in ingredients. One simple salad inspired by a typical Koshambri a dear friend made a few months ago, though his was with carrots, radish and peanuts. The bhune masale wali masoor dal is an old UP favourite which has been stepped up using seasonal greens, rocket in this case, as I have it growing in abundance. The peppery leaves add interesting flavour to it, and reduces the requirement for extra water. The third is a really quick coconut based dal chutney that I learnt when I was in Bangalore recently.
All these recipes are dal based, so naturally protein and fibre rich. With their high fibre content, pulses lower cholesterol levels and protect the heart. They are also an important source of iron and vitamin B in a vegetarian diet. Pulses are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre. According to the World Health Organisation, dals are a healthy substitute for meat, which has more fat and cholesterol.
Do you have a favourite way of doing dal? I’d love to know.
[print_this]Recipe: Dal Koshambri / Moong Dal Carrot & Cucumber Salad
Summary: A light summery salad that is protein and fibre rich. Pomegranate adds to the appeal. Soak the dals in about 2 cups of water, then drain and use the water to cook rice in, knead dough with, or just drink it up! No cooking, means less water!
Prep Time: 15 minutes Total Time: 25 minutes Ingredients:
3/4 cup TATA I-Shakti Chana Dal and 1/4 TATA I-Shakti Moong Dal soaked overnight and drained
2 small English cucumbers, chopped fine {I leave the skin on
1/4 coconut, grated
1 small carrot, grated
1/2 cup pomegranate kernels
2-3 green chilies, finely chopped
Juice of 1 lime
Salt
Pinch of sugar
Tempering
1 tbsp oil
1 tsp mustard seeds
1 tsp
A generous pinch of asafoetida
2-3 sprigs of curry leaves
Method:
Place all ingredients except lime juice in a large bowl. Squeeze over the juice of 1 lime and mix well. Taste and adjust seasoning.
To temper
Heat oil in a small saucepan. When hot throw in mustard seeds, followed by urad dal. When they splutter add the hing and curry leaves. Fry over medium low until the leaves are crisp. Pour over the salad. Serve immediately.
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[print_this]Recipe: Spicy Kadele Bele Chutney / Chana Dal Chutney
Summary: A spicy and tangy dal based chutney which is power house of energy and taste. The play of flavours is wonderful. The dal is cooked dry,a dnthe chutney uses only minimal water by way of the soaked tamarind.
Prep Time: 5 minutes Total Time: 20 minutes Ingredients:
5 tsp TATA I-Shakti Chana Dal
3-4 dry red chilies {as per taste}
3-4 sprigs curry leaves
1/4 – 1/2 tsp hing
1/2 tsp methi seeds
1 tsp oil
3/4 cup grated coconut
1 small ball tamarind, soaked in 3/4 cup water
Tempering / tadka
1 tablespoon oil
1 teaspoon mustard seeds
pinch hing
2-3 whole red chilies
5-6 curry leaves
Method:
Heat oil in a heavy bottom wok. Add the chana dal, red chilies, curry leaves, hing and methi seeds. Roast over low heat until the dal turns a light pink. Do not brown.
Grind to a coarse powder {or a consistency you would like}
Squeeze and strain the tamarind. Add the coconut and tamarind water to the ground chana dal and mix well. Season with salt.
To Temper
Heat oil in a small saucepan. When hot throw in mustard seeds, followed by the hing and curry leaves. Fry over medium low until the leaves are crisp. Add red chilies and turn off heat. Pour over the chutney.
Serve with idli, dosa or serve with fresh boiled rice.
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[print_this]Recipe: Sabut Masoor Aur Hare Patte ki Dal / Whole Masoor Dal with Rocket
Summary: A traditional protein and fibre rich dal gets a makeover with the addition of winter greens. The dal uses less water as it takes moisture from the greens, and also from yogurt. This dal is pure comfort
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
1 1/2 cup masoor chilka, soaked for an hour
1 1/2 tbsp virgin coconut oil }{or oil, ghee of your choice}
Heat oil in pressure cooker. Add hing, then chopped onions. Fry onions until golden brown.
Add ginger garlic pastes and green chilies. Sauté for 2 minutes, then add dry masalas, sauté for 30 seconds.
Add chopped tomatoes and sauté for 5-7 minutes over high heat until they release oil.
Now add the greens and sauté for 2 minutes until wilted. Add the soaked dal with water, add salt to taste and cook under pressure until done, for 12-15 minutes.
Let it sit as is for at least 15-20 minutes cooking in its own steam. Open and check if dal is soft, else cook under pressure for another 5-7 minutes. Mash some dal with the back f a spoon to give the dal a creamy consistency.
Stir through whisked yogurt and simmer for 5 minutes.
Taste and adjust seasoning. If you like a tangy dal, squeeze in half a lime before serving.
Top with a spoon of ghee and serve over hot rice, or with chapatis, parathas etc.
