Punjabi Kala Chana Masala - Chola/sookha chana/Black Chick Pea gravy

Chickpeas, also known as Garbanzo beans, Indian peas or Kabuli chana, are the brown coloured beans of a legume plant. These are green when raw and turn brown when dried. These are nutritious and rich in protein that makes the diet healthy. And the Black chickpeas or kala chana or Bengal gram or cholar dal(in bengali) are darker seeds and has smaller seeds and a rough coat. White chickpeas are lighter coloured, has larger seeds and a smoother coat.
Nutritional Value of Chickpeas (garbanzo beans, bengal gram) :
Chickpeas are high in protein and one of the earliest cultivated vegetables. Chickpeas are rich inPotassium, Phosphorus, magnesium and Calcium. It also has good amount of Iron, Sodium, selenium and small amount of Copper, Zinc and Manganese. Chickpeas are rich in choline with good amount of Vitamin A and C. It also has small amount of Vitamin E, K, B6, thiamin, riboflavin, niacin, folate and pantothenic acid.
Black chickpeas have a higher fiber content than Kabuli chana/white chickpeas and hence a very low Glycemic Index(GI) which may make them suitable for people with blood sugar problems.

Health Benefits of Chickpeas: 

Chickpeas make nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders like irritable bowel syndrome. Daily consumption of Chickpeas reduces risk of coronary heart disease and iron deficiency; helps stabilize the blood sugar levels.
So, include these members of legume family in your diet as much as possible to have a healthy diet.

Punjabi Kala Chana masala/Black Chickpea gravy

This recipe of kala chana is from Punjabi cuisine, is very tasty and flavourful, try it out.......................

Ingredients :

Kala chana/ black chickpeas/Chola : 1 cup
Boiled Potatoes : 2 (medium)

Onion : 2 (medium-chopped)
Ginger-garlic paste : 2 tblsp.
Tomato : 1 (big-chopped)
Tomato paste/puree : 2 tblsp.
Green Chilli : 1 or 2(chopped)
Turmeric powder : 2 tsp.
Red chilli powder : 2-3 tsp.
Coriander powder : 2 tsp.
Punjabi Chole Masala : 2 tsp.(I used Sanjeev Kapoor's Chloe masala; it was great)
Garam masasla powder : 1 tsp.
Salt to taste 
Oil : 2-3 tblsp.
Whole garam masala  : 2-3 of each(cardamom, cinnamon stick and cloves) 
Chat masala/dry mango(amchur) powder : 1 tblsp.

Fresh coriander leaves for garnishing



Method :

• Soak chick peas over night if possible or for 3-4 hours in hot water. Black chick peas soaks faster than white chick peas/ kabuli chana. Then pressure cook the dal until done about 20 minutes. Drain and reserve the cooking liquid. Boil potatoes until tender and cut into small pieces.
• Heat oil in a pan, add whole garam masala, wait for a minute , then add finely chopped onions and green chillies. Fry for a while, when onions turn slightly brown, add ginger-garlic paste. Stir to mix together. Add finely chopped tomatoes in it. Stir until tomatoes get soft ad pulpy.
• When tomatoes are soft, add all powdered spices with 1/4 cup water to cook the spices well. Stir fry the masalas until oil seperates, then add tomato puree/ paste into it. Stir again until it mixes well with the masala paste. Now add boiled chickpeas and potatoes. 
• Stir for a while, then add reserved water from boiled chickpeas and if needed add little more water, total about 1 and 1/2 cup of water. Season with salt. In medium heat, let it cook for about 6-7 minutes or until you get desired consistency of gravy, not too thin, not too thick kind. I like some gravy to enjoy with roti, paratha. 
• When the gravy is right, remove from heat and garnish with coriander leaves. Sprinkle some chat masala or dry mango powder/amchur powder over it and enjoy...................
  

Goes well with puri, roti/chapati or paratha, naan, any kind of Indian bread..............

Sending this to MLLA 19, hosted by EC of SImple Indian Food, event is the brainchild of Susan of The Well-seasoned Cook...

Chola bhaja - Fried Black chickpeas/kala chana.

My last post was a tea-time snack....here I am again with another great and healthy snack, which goes great with tea or coffee and it's not deep fried, so it's one of a kind guilt free and healthy snack. It is made of black chana or chola in Bengali. Just soak for few hours and then shallow fry them in medium heat, and you have home made healthy tea-time snack. I learned it from my friend, and from that day on it has become my hubby's favorite snack. It is nutritious and also quite filling.

Ingredients :

Black chickpeas/chola/kala chana : 1 cup
Onion : 1(medium-chopped)
Green chilli : 2(chopped)
Mustard Seeds : 1 tsp.
Oil : 2 tblsp.
Chilli powder : 1-2 tsp.
Salt to taste

Method :

• Soak chickpeas overnight if possible, or for 3-4 hours in hot water. WHen soaked totally, remove and pat dry.
• Heat oil in a wide pan, temper with mustard seeds. When seeds start to crackle, add chopped green chillies and finely chopped onions. Fry until onions turn light brown, then add Black chickpeas.
• Stir and mix with onions. Turn the heat to medium. Keep stirring them continuously for another 10 minutes. The key for this snack is in the frying. 
  
• After frying for 10 minutes in medium heat, you will find chickpeas became soft and cooked from inside. 
• Enjoy this yummy snack with tea or coffee, but consume immediately. Do not store them.
  

 Fried black chick peas is going to take part on MLLA:18, guest hosted by Srivalli and the creator of this event is Susan of The well-seasoned Cook.

Reposted Recipe :

Masala Peanuts

 Beguni Or Brinjal Fritters

Sending these 3 yummy tea time snacks to EC of Simple Indian Food for her event WYF : Tea Time Snack

Bengali's hot favorite : Kalai er dal O Pyaj-Aloo Posto(Split white urad dal and onion-potato with poppy seed)

My today's recipe is  hot favorite among bengalis...you ask any bengali about this...they can die for this awesomely cool comfort food, I mean if you give us a choice of a five course meal and this combo, any bengali will choose this one without any hesitation. ( I am sure?????..... at least me)
Kalai-er dal is a dal made of split (skin removed) white Urad dal. The special about this dal is the use of fennel seed unlike other dal has the usual cumin seed or panch phoron(mixture of five different seeds) as tempering. this dal has two versions, both are awesomely tasty. One is with roasted dal and another without roasting. As urad dal is little slimy or slippery in texture, if you roast the dal before making it, the slimy texture will go away. I love both versions and will give you both recipes, inredients are almost same in both versions, but the process varies a bit...you know what accompanies with this dal...yes, the famous Aloo posto (Potato in poppy seed paste). if you want a leisurely comfort food in a relax weekend lunch, have this combo and you'll love it, I guarantee you................

Now to the recipes....first Aloo posto...it is a dish made with potato and a paste of poppy seed. You can make this dish in many different ways, this time I made this with onion..so it is Pyaj-Aloor posto (Potato N Onion in poppy seed paste)

Ingredients : 

Potato : 2(medium)
Onion : 1 (medium)
Poppy seed : 2 tblsp.(heaped)
Black cumin seed(kalonji/kala jeera) : 1 tsp.
Tomato : 1/2 (chopped)
Green chilli : 2 (more or less accr. to your taste or omit)
Oil : 2 tblsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.(optional)
Salt to taste

Method : 

• Cut potatoes in small cube like pieces. Grind the poppy seed coarsely with green chillies in a coffee grinder. Do not make it too fine.
• Heat oil in a pan, temper with black cumin seed, when the aroma rises, add onions. Fry for a minute and then add potatoes. Add salt and stir fry for 2-3 minutes. Add turmeric powder and give it a good stir. 
• Add chopped tomatoes, red chilli powder mix it well and then add poppy seed paste. Cook on medium heat for few minutes, so that the paste can coat nicely with potatoes. Add enough water to cook the potatoes. Add little salt over it.
• Cover the lid and wait till all water dries up and potatoes are cooked. After the water dries up, check the seasoning, add if needed and stir fry the whole thing vigorously for 2-3 minutes to make it more dry and fried.
• Take out from heat and serve hot with any dal and white rice.....................

Now to the dal, first unroasted one, i.e Kacha kalai er dal

Ingredients : 

Split white Urad dal : 1 cup
Dry red chilli : (Break into 2)
Fenugreek seed(methi dana) : 1 tsp.
Fennel seed(mouri) : 2 tblsp.(dry grind into powder)
Ginger : 1"(grated)
Green chilli : 2-3
Oil : 2 tblsp.
Turmeric powder : 2 tsp.
Salt to taste

Method : 

• Soak urad dal in water for about 1/2 an hour as it takes comparatively more time to cook. Soaking before cooking it, will need less time to cook. Pressure cook the dal until it is soft and done. When done, open the cooker. If water dries up, add 1 cup of water. With a wire masher, mash the dal. Add little salt and turmeric powder and let it cook for 2-3 minutes. Keep it aside.
  
• Heat oil in a pan, when it is really hot and smoky, lower the flame, add dry red chillies, green chillies and fenugreek seeds. When seeds slightly change colour(turn brown, not dark brown---do not burn fenugreek seeds, the whole dal will taste bitter), pour the cooked dal over it. 
• Cook for 2-3 minutes. Finally, when you have your desired consistency(it is not a thick dal, and also not so watery, kind of a smooth consistency) of dal, check the seasoning. Add ginger juice (squeeze the ginger paste and add only the juice) and powdered feneel seed. Cook for 1 minute and take out from heat. Your dal is ready.

Now the recipe of fried one, i.e., Bhaja kalai er dal

Ingredients are same as above, only no fenugreek seed. I dont have the picture of this version, next time I make it, I'll add it for sure.

Method :

• Dry roast the dal and then wash and soak the dal as above. Then pressure cook it until done.
• Add 1 cup of water, with a wire whisk, mash the dal and give it a smooth texture. Add little salt and turmeric and cook for 2-3 minutes. Keep it aside.
• Wet grind fennel seed and ginger to a fine paste(ada-mouri bata). 
  
• Heat oil in a pan, when its hot and smoky, add dry red chilli, green chilli and the paste of ginger and fennel seed (ada-mouri bata). Fry the paste for a while in medium flame, when you get the sweet smell of the paste, add the dal. Check the seasoning and cook for 2-3 minutes. Your dal is ready. 
• Enjoy with Aloo posto and hot white rice............
  

TRY AND LET EM KNOW IF YOU LIKED IT OR NOT............

Full meal idea: Subzi dal and Kasoori gobi

My spotlight : fish is over. Thanks again to all 20 bloggers to make this event a success. My friend Sharmila of Kichu Khon has suggested me to put my next spotlight on festive food this month as Bengalis' durga puja is coming in 2 weeks. That was a very good Idea, Sharmila. But I've to disappoint you, Sharmila. I wanted to but as I'll be away on holiday during this time and so many festive food event going on in the blogosphere, thought to pass it this time and will try to participate on those events.
After all those fishy posts, thought to post a vegetarian complete full meal, which I make quite often..simple and delicious..Subji dal and kasoori gobhi, wat do u say, isn't it a good combination? I just love this combo............so without much edo, lets's go for the recipe..

Sabji Dal::::::::::::

Ingredients : 

Yellow Moong Dal : 1/2 cup
Massor dal or Toor dal : 1/2 cup(can use both)
Mixed vegetables(carrot, cauliflower, capsicum) : 1 cup
Green Peas : 1/3 cup
Mustard seeds : 1/2 tsp.
Cumin seeds (jeera) : 1/2 tsp.
Dry red chilli : 1(break into 2)
Green chili : 1(chopped)
Onion(medium) : 1(chopped)
Ginger-green chili paste : 2 tsp.
Garlic paste : 1/2 tsp.
Tomato(large) : 1(finely chopped)
Red Chili powder : 1 tsp.
Turmeric powder : 2 tsp.
Oil : 2 tbslsp.
Salt to taste
Chopped coriander for garnishing

Method : 

• Wash and pressure-cook the dals together with 2 cups of water and little salt till the dals are tender. Open the cooker and add 1/2 cup of warm water in the cooked dal, Keep aside.  
• Cut the vegetables in small chunks. Heat oil in a pan, fry carrots, cauliflower and capsicum in medium flame until 2/3 done. Keep them aside.
  
• In the same oil, temper with broken dry red chilli, mustard and cumin seeds. When they crackle, add chopped green chilies and chopped onion and saute for 3 to 4 minutes. Add the ginger-green chili paste, garlic paste, tomato and again saute for about 3-4 more minutes or till tomatoes softens and raw smell of garlic and ginger evaporates. 
• Add the chilli powder, turmeric powder, mixed fried vegetables and mix well. Add the dals, green peas, season with salt and simmer for 8-10 minutes. 
• Garnish with the chopped coriander.

Yummy subzi dal is ready to serve with any Indian bread or rice.

Kasoori Gobi : A yummy dish made with gobi/cauliflower and kasoori methi(dry fenugreek leaves)
I just love the flavour of kasoori methi. So this time I tried my hands on kasoori gobi, the famous North Indian dish....and loved it.

Ingredients:

Cauliflower : 1(cut into medium size florets)
Green peas ; 1/3 cup (optional) 

Ginger-garlic-green chilli paste : 2 tblsp.(1" ginger+3 cloves garlic+1 green chilli-green chilli can be omitted)

Tomato(big) : 1(chopped)
Cumin seeds(jeera) : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp.
Coriander powder : 2 tsp.
Kasuri methi(dry fenugreek leaves) : 2 tsp.
Salt to taste
Sugar : 1 tsp.

Oil : 3 tblsp.

Method :

• Cut cauliflower in medium size florets and dip in a bowl of water with a pinch of salt.
• Heat oil in a pan, fry cauliflower florets until lightly browned. Keep them aside.
• In the same oil, temper with cumin seeds, add ginger-garlic-green chilli paste, saute for 2-3 minutes, then add chopped tomatoes, saute till tomato softens, then add all powdered spices mixed with 3 tblsp. of water.
• Cook the spices well till oil seperates. Add kasuri methi and fried cauliflower. Mix well and season with salt and add a pinch of sugar. Add 1/2 cup of water just to cook cauliflower. When water evaporates, add reen peas, mix everything well, check the seasoning. Remove from heat and serve hot.
• You can garnish with coriander leaves if you want, but I just want to have the flavour of kasuri methi,so I don't add coriander leaves.
  

So friends, try this combo some time....it is quick to make and result is just awesome....

Pindi Chana(Chickpeas in Rawalpindi Style)

Pindi chana, a chick pea dish originated in the Punjab province of recent day Pakistan(in the city of Rawalpindi), is very different from the usual chana masala, which is I think native of Indian side of Punjab, city of Amritsar. It doesn't have the usual onion-ginger-garlic-tomato gravy base. But this dish got a super tangy distinctive flavour from Anar dana(pomegranate seed) and Amchur (dry mango) powder. It is another way different from usual, is in the colour of the dish. It gets blackish colour using tea bags while cooking the chick peas. I got this recipe from my 5 years old pressure cooker recipe booklet....never thought of trying this recipe...I was also bored with the usual chana masala, so thought to try this out...and oh boy, what I was missing!! If you are also bored with your chana masala, try this out..............won't regret!!!!!!!!!!!!!!!!!!!



Ingredients :
Chickpeas(garbanzo beans) : 2 cups
Pomegranate seeds : 2 tblsp.(easily available in Indian stores)
Cumin seeds : 11/2 tblsp.
Cardamom : 3-4
Cinnamon : 2-3 sticks (1")
Cloves : 5-6
Turmeric powder : 1 tsp.
Coriander powder : 3 tsp.
Black pepper powder : 2 tsp. (as per taste)
Garam masala powder : 2 tsp. (available in Indian stores)
Amchur(dry mango) powder : 2 tblsp.
Green chillies : 3-4(slitted)
Ginger : 1" ( cut into thin strips)
Oil : 2 tblsp. + 1 tblsp. Ghee(clarified butter)
Onion(medium) : 1(sliced or cut into rings for decoration)
Lemon : 1 ( cut into wedges)
Tea(black) bag : 1

Method :

• Soak chick peas overnight or in hot water for 4 hours. Then in a pressure cooker, put soaked chick peas, enough water, salt, tea bagcardamoms, cinnamon and cloves and cook until done but not too soft. Allow to cool and then discard tea bag and whole spices. Keep aside.
  
• In the meantime, take a pan/tawa, roast together pomegranate and cumin seeds in medium flame. When you get the aroma, transfer them to a coffee grinder and grind to a powder.
• Open the cooker, drain off the excess liquid and reserve for later use. Now add all the spices to boiled chick peas in teh same cooker/pan - pomegranate-cumin, mango powder, turmeric, coriander, garam masala, freshly ground pepper. Mix till chickpeas are nicely coated with spices. Sprinkle ginger and chillies on top.
• In another small pan, heat oil and ghee until smoky and pour evenly over chickpeas. Mix thoroughly and add reserved cooking liquid. Place pan/cooker on medium flame, adjust seasoning and cook till liquid dries up and oil shows seperately, stirring occasionally OR you can keep little gravy nicely coated with chick peas(as I did, I wanted to have it with naan, so kept a semi-dry gravy)
• Place chickpeas on serving dish, garnish with onion rings and lemon wedges.
  

Goes very well with any Indian bread like paratha, naan, chapati or with plain rice/jeera rice. I served it with Punjabi Kulche(stuffed naan)... and it was yummmmyyyyyyyyyy
Sending this yummy chick pea dish to MLLA:13, an event created by Susan of Well-seasoned cook and this month hosted by Sunshinemom of Toungue Ticklers...

Green Moong & Cabbage Pakora

Cabbage pakora or badhakopir bada is a quite common in bengali kitchen. Thinly sliced cabbages in gram flour batter with some green chillies in it, shallow fried in oil, goes very well as a side dish with any dal. This time I thought to give it a little twist, So I made it with green moong instead of gram flour and we had them with tea as an afternoon snack. Don't worry, this is not a deep-fried snack, I've shallow fried it and it tasted yumm and totally nutritious. This is how I made it............


Ingredients :
Greem moong dal : 1/2 cup (soaked & boiled)
Cabbage : 1/2 (thinly sliced)
Onion : 1 (chopped)
Ginger-garlic paste : 2 tblsp.
Green chilli : 1-2(chopped)
Red chilli powder : 2 tsp.
Chat masala : 2 tsp.
Cornflour : about 1/3 cup or as needed
Fresh coriander leaves : 1/2 a bunch(chopped)
Salt to taste
Oil : 3 tblsp.

Method :

• Soak green moong dal in hot water for 3-4 hours, then boil it. Then mash the dal with the back of a spatula a bit.
• Heat 2 tblsp. oil in a pan, fry sliced onions until brown. Add ginger-garlic paste, saute for a minute, then add mashed dal. Add red chilli powder, chat masala and salt to taste. Mix everything well. Remove from pan and keep aside. Let it cool for a while.
• In a big bowl, take mashed spiced dal, add sliced cabbages, green chillies, chopped coriander leaves and cornflour to soak the moisture from the dal. Give it a good stir and make a smooth batter.
• Heat rest of the oil in a pan, add 1 tblsp. full of batter in oil and fry them until light brown on one side, then flip to the other side and fry until light brown.

Serve immediately with any chutney(tamarind chutney or green chutney) or just plain ketchup and enjoy every bite of them ........... any one want a bite?
Sending these yummy pakoras to Sunday Snacks : Spill the beans, hosted this month by Priya of Akshayapaatram, event is brainchild of Hima of SnackORama, followed by Pallavi of All Thingz Yummy

Masoor Dal Vada (Red lentil fritters)

This is one of the popular dal vada(lentil fritters) among bengalis. You can munch this with tea or can be eaten as a side dish with any dal(lentil soup). It is very crispy and very easy to make. I don't know about other cuisines of India, but bengalis love masoor dal(red lentil) and use more than any other lentils. Masoor dal has the most protien value than any other dal(lentil), so in Bengal it is considered as a "Non-veg" dal. Any way, now to the recipe.................


Ingredients :
Masoor dal(red lentil) : 1 cup
Green chilli : 1 or 2(blanched)/ red chilli powder : as per taste
Black Cumin seeds(kalonji/kali jeera) : 2 tsp.
Whole wheat/white/corn flour for binding
A pinch of baking soda
Salt to taste
Oil for shallow frying
Fresh coriander leaves : a bunch (blanched)

Method :

• Soak masoor dal for 1 hour in cold water. Drain whole water from dal and grind into a fine paste without using water or if needed use 2 tbsp. water.
• Mix all other ingredients into the paste except oil and flour. lastly mix wheat flour to make it a thick paste.
• Heat enough oil to fry, you can use your hand or use a spoon to drop little of the paste into the oil and form any kind of shape, round or long, big or small.
  
• When it turns brown in one side, flip to the other side. Take it off when both sides turn brown.
  

Tips : First, lower the flame and drop the paste into the oil, then increase the flame to medium. Fry in medium flame to let it cook from inside.
Serve immediately after frying with some ketchup or chilli sauce. It tastes great when hot......................enjoy

Sending this yummy starter to MLLA 10: starters & desserts hosted by Coco Cooks and brainchild of Susan of Well Seasoned Cook
Also this is going to another nice event Think Spice : Think Kalonji @Ammalu's Kitchen, the event is originally started by Sunita of Sunita's World

Masala dal & Broccoli N Potato in black pepper sauce

I am sure like me you also are in search for some simple and easy to cook recipes to make our daily meals something enjoyable. Today I would like to share with you some simple, easy to cook recipes which make your meal simply divine. Masala Dal and Broccoli N Potato in Black pepper sauce with chapati, a comfort food for anybody............
This masala dal recipe, I tried from this cooking site(Daawat) and I just fell in love with this dal.



Ingredients for Masala Dal :

Toor dal (split gram) : 1 cup
Onions : 2 (medium)
Garlic : 3-4 cloves
Ginger : 1 "
Tomato : 2 (medium)
Green chilli : 1 ( chopped)
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp.
Coriander powder : 2 tsp.
Cumin powder : 1 tsp.
Butter or Oil : 2 tblsp.(tablespoon)
Cardamoms & cloves : 3 of each
Cinnamon : 1 (1")
Salt to taste
A bunch of coriander leaves

Method :

• Soak the dal in hot water for about 30-45 minutes. Boil it in the pressure cooker for only two whistles. It should be just boiled and not too soft. In the blender, grind together 1 onion, garlic, ginger, green chilli, coriander leaves and tomatoes. Set aside.
• Heat oil or butter in a pan, add cinnamon, cardamom & cloves, wait till they turn brown, then add the other onion sliced in it. Fry till brown, add grounded masala, adding all the powdered spices in it and salt. Stir fry well adding little water. The trick to get this dal very tasty, fry the masala well in low flame for about 5-7 minutes.
  
• When all the water evaporates and oil seperates from the masala, pour boiled dal in it and 1/2 cup hot water to make gravy. Add salt to taste. Boil for a while to get your required consistency. Masala dal is ready..........

Serve hot with roti, paratha, or plain rice and papad. I prefer this delicious dal with some spicy vegetable dish. I will share that, too. This is my mom's one of the unique recipes which I learnt from her and still couldn't forget the yummy taste of it.
Broccoli N Potato in black pepper sauce
My mom used to make this with potato only, but I like to add some green vegetable with it. I am a green vege fan :-)


Ingredients :
Baby potatoes or plain potato : 7-10 pieces
Broccoli : few florets (big pieces0
Black pepper powder : 4-5 tblsp.(tablespoon)
Ginger paste : 2 tblsp.
Turmeric powder : 1/2 tsp.(teaspoon)
Salt to taste
Oil : 3 tblsp.

Method :

• If you're using baby potatoes, then use as whole, otherwise cut in medium size pieces. Boil them until tender not too soft. Cut the broccoli florets in big chunks and cook in microwave until nearly done. It takes about 5-7 minutes in High.
  
• Heat Oil in a pan, add ginger paste and turmeric powder. Stir fry for a minute and then add black pepper powder mixed with 1/4 cup hot water. Cook for 4-5 minutes until oil seperates. Then add potatoes and broccoli florets. Mix well with the masala paste, add salt to taste.
  
• Cook in low flame uncovered for 2-3 minutes. You are done.

Wasn't it easy to cook and something different..............I am sure you all will love this.
I am sure these easy to follow recipes are just perfect for this
nice event "Recieps for rest of us : Dinner" at
Siri's Corner, which is initiated by Ramki
Of One page Cookbook. So sending them to you, Siri...........





And only Broccoli n Potato in black pepper sauce goes to "Think spice : Think Pepper" event hosted
this month by Divya Vikram of Dil Se. This nice event was originally started by Sunita of Sunita's World.

Garlic Flavoured Masoor Dal

Masoor dal is simply a comfort food. For bengalis, specially. After a long vacation, when you're tired eating outside food and you crave for something home-made, this dal with hot rice with mashed potato, ummmmmmm. Today I would like to share a recipe which is my mom's invention. She used to make this dal specially with roti-sabji. This is an one of a kind recipe which I never heard of anyone making or never ate anywhere. This is my favorite dal recipe and became favorite to my daughter, too. BTW, she is not a dal fan. I always need to struggle a lot to make her eat dal, but this dal is her favorite. Thank you, mom, you & your recipe rocks................

Ingredients :
Red masoor dal : 1 cup
Dry red chilli : 1(break into 2)
Onion : 1 (medium)
Garlic : 4 cloves (big, if small use 6-7)
Tomato : 1 (small)
Green chilli : 2 (chopped)
Cumin seeds : 1 tsp.
Turmeric Powder : 2 tsp.
Salt to taste
Oil : 2 tbsp.
Coriander leaves for garnishing

Method :

• Boil the dal in pressure cooker upto 2 whistle. Masoor dal cooks very fast. Open the cooker when it cools and put the cooker on heat, add 1 cup water and mash dal with a spoon and add salt and turmeric powder. Cook for 2 minutes and set aside.
• Slice onion lengthwise, grated garlic cloves and chop the tomatoes in small pieces.
  
• Now for tempering, heat oil in a pan, when oil is really hot, add dry red chilli and cumin seeds. When they change color, add onions and tomatoes. Fry until onions get brown, then add grated garlic. Stir for a minute or two, when you can get the flavor of garlic, add mashed dal to it.
• Check the seasoning and cook for another 3-4 minutes. Take pan out of heat and garnish with fresh coriander leaves.

Enjoy this mouth-watering dal with chapati, paratha and with hot plain rice ..............

Ghugni (Dry Yellow/White Peas Curry)

Ghugni or dry white peas curry is another all time favorite snack or any time food of bengalis. Tradtionally, it is served as a late breakfast or evening snack. Today, I would like to share with you the recipe...................it's very easy to make and you can make anyone happy with this...at least in my home, this is my husband's all-time favorite snack or actually you can serve him anytime.....


Ingredients :
Dry white/green/yellow peas(vatana) : 1 cup
Potato : 1 (medium)
Onion : 2 (medium)
Tomato : 1 (medium)(blanched)
green Chillies : 1 or 2(slitted)
Ginger-garlic paste : 2 tblsp.
Turmeric powder : 2 tsp.
Chilli powder : 2 tsp.
Coriander powder : 1 tsp.
Cumin powder : 2 tsp.
Bay leaves : 2
Cardamom : 2 or 3
Cinnamon : 1(1")
Cloves : 2 or 3
Cumin Seeds : 2 tblsp.
Dry red chilli : 1 (medium)
Salt to taste
Oil : 3 tblsp.
Tamarind Juice : 3-4 tblsp. or lime juice
Fresh coconut slices : few (small)(optional)
Fresh coriander leaves for garnishing

Method :

• Soak the dry peas overnight or 3-4 hours in hot water. Pressure cook with little salt until it is just done not mushy.
• Dry roast cumin seeds and red chilli until light brown and immidiately grind them into fine powder and store in a contaimer for later use. You can keep it for long time.
• If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tblsp. of water for 10 minutes. Then squeeze the pulp, throw away the seed and pulp and you will get the juice. Keep it aside.
• Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves, cardamom, cinnamon and cloves, when they change their color, add onions and fry until it gets brown.
• Then add ginger-garlic paste, tomatoes, green chillies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp. of water and mix the spices and cook until oil seperates. then add the boiled peas and potatoes.
• Mix well with the spices, season with salt and add 2/3 cup water and let it cook for 5-7 minutes. Remember : It's not a dry preepration, it has to have semi-thick gravy. It tastes better when hot.
  
• Finally, add coconut slices over the top and take it out off heat.
• Serving : Take a bowl, put the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chilli powder and a spoon of tamarind or lemon juice.

It can also serve as a main course meal, then it tastes amazing with puri or paratha.

Want to send it to My Legume love affair : Sixth Helping-Hot & Spicy hosted by Suganya of Tasty Palettes, originally started by Susan
of Well seasoned cook

Green Moong Tadka Dal

Green Moong is full of protein and fiber, a super food for vegetarians. I always keep this moong bean in my pantry. It is very easy to make and tasty, too. According to Ayurveda, moong dal cuts fat from your body. If you want to loose fat from your body, consume moong dal as much as possible.

Green Moong Bean

So try this recipe and enjoy this nutritious dal after a long day of work...You'll get instant energy. Bon Apetit!!!!!!

Ingredients :
Green Moong : 1-2 cups
Onion : 1 (chopped finely)
Garlic : 2 cloves(blanched)
Ginger-garlic paste : 1 tblsp.(tablespoon)
Tomato : 1 (medium-chopped finely)
Green Chillies : 2 (to taste)
Turmeric Powder : 2 tsp.(teaspoon)
Chilli powder : 1-2 tsp.
Coriander Powder : 2 tsp.
Cardamom : 2-3
Cloves : 2-3
Cinnamon : 1 stick (1")
Cumin seeds : 1 tsp.
Garam masala powder : 2 tsp.(powder of cardamom, cinnamon & cloves)
Ghee : 2 tsp.
Oil : 2 tblsp.
Fresh coriander leaves & raw onions for garnishing

Method :

• Soak the dal overnight or for 3-4 hours in hot water. Then pressure cook the dal with little salt until done.
  
• In a cooking vessel, pour oil and make it hot. Then add Cardamoms, cinnamon & cloves. Wait till they crackle, then add cumin seeds and blanched garlic. Fry for a minute and add onions. Stir fry until onions turn soft and transparent.
• Then add ginger-garlic paste and stir until raw smell of ginger and garlic goes. Then add chopped tomatoes and green chillies. When tomatoes turn soft, add all the powdered spices. Mix well until masalas cooks well about 2-3 minutes, then add cooked moong dal.
  
• Mix well with the masalas and add about 1 cup of hot water. Let it cook for 5 minutes in medium flame. Season with salt. Finally add ghee and garam masala powder. Mix well with the dal and take it off the heat.
• Garnish with onion rings and fresh coriander leaves. This super tasty dal pairs nicely with chapatis, paratha or naan.

Note : You can use sprouted moong dal instead of whole moong. It is more nutritious than whole moong.
Making moong sprouts :

• Soak the green moon dal overnight with lots of water.
• Next day morning, drain all the water, cover the dal with lid and keep them in warm place.
• In 1- 2 days, the sprouts will come out. Keep them in the refrigerator for further use.

This is my another contribution to Vegan Ventures Round 2 by Tasty Palettes.