An inspired Curry – Beef Kofta Curry/Indian Style Beef Meatballs Curry

I always believe that one should always associate themselves with people who inspire or push you to do your best rather than people who are negative and try to bring you down with their inability to do anything.  Thankfully blogging has introduced me to some amazingly inspiring personalities.  And this is what I love about the world of blogging, the fact that you end up meeting some seriously creative and passionate people who love sharing their love of food with everyone.

Last year I met Matt from Inspired food who is a very affable young man and a very serious food blogger and fabulous photographer. His blog is full of amazing recipes that he cooks and some beautifully shot food pictures. One has to just glance at his blog to see the amount of dedication he puts into every single post, I actually feel quiet ashamed to even mention my blog next to his wonderful blog.

Processed with VSCOcam with c1 presetA few weeks ago I was browsing through his blog and commented on a delicious looking post of “Pork, Veal and Apple meatballs” telling him how lovely they looked and how I would love to make Meatballs too. What I didn’t know was that my comment would get Matt to push me to be creative and make something so delicious and tempting that I had to blog about it too.

Processed with VSCOcam with c1 presetI love meatballs, I mean who doesn’t right? “Koftas” as we call them in India are a very luxurious treat reserved usually for special occasions especially the Non vegetarian versions of the Koftas as they require some planning and preparation. I have previously blogged about the vegetarian koftas which are a treat on their own.

IMG_1383And frankly speaking have never tried one with Meat. Also being in Perth, Meat is serious Business here and since I have never tried “Veal” I ended up using “Beef mince”. I also let the Koftas cook in a beautiful Tomato gravy but instead if adding “Cider” like Matt and making it robust, I gave it a smooth and velvety flavour with some “Cashew nuts”, a very Indian twist to his very Australian dish don’t you think?

This curry goes amazingly well with some hot Garlic naans or plain boiled Rice. It is a little heavy and indulgent but hey who said indulgence is bad.

Recipe (Cooking time 60 minutes, serves 6 people)

For the Koftas (meatballs)

500 gms good quality Beef mince

1 medium Onion very finely chopped (you must ensure the Onions are very fine)

1 green chilli finely chopped

1 tsp fresh Ginger paste

1 tsp Fresh Garlic paste

1 tsp Cardamom powder

½ tsp Clove powder

1 tsp Red chilli powder

1 tbsp freshly chopped green Coriander

Salt to taste

1 ½ tbsp Besan/Chickpea Flour (you may need ½ tbsp more if you are unable to bind your koftas).

1 cup Vegetable Oil

Method:

Bring all the ingredients for the Kofta except the Oil together and mix well.

Gently make soft medium sized balls. You should be able to make around 15 – 18 balls out of this. If you find that the Koftas are falling apart add ½ tbsp Besan to bind them together. It is important that you immediately fry the koftas and not keep them longer as the Salt & Onion will release water and will break them apart.

Heat the vegetable oil in a non-stick pan or kadhai/wok. Once heated add the meatballs and shallow fry them until Golden brown on all sides. This should take around 10 – 12 minutes. Be careful to not over fry them as they will further cook in the gravy.

Drain on a kitchen towel and keep them aside. Do not throw away the left over oil as we will prepare the gravy in the same pan.

For the Gravy

2 medium Onions roughly chopped

3 medium juicy ripe Tomatoes blanched in hot water

1 tsp Ginger paste

1 tsp Garlic paste

½ cup unsalted Cashew nuts soaked in hot water for 15 minutes or in plain water for a few hours.

1 tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam Masala powder

Salt to taste

½ inch Cinnamon stick

3 Cardamoms

Method:

In the same pan in which we fried the Koftas, if you have left over oil, add the Onions, Ginger and Garlic and sauté till the Onion is translucent.

Now add the blanched Tomatoes and cook till everything is mushed up.

Let this cool before adding the Onions and Tomato mixture in a grinder. Remove the Cashew nuts from the water and add them as well, blitzing everything in a smooth gravy.

Now in the same pan or a deep bottomed pan add ½ tsp Oil, Cardamoms and Cinnamon. Add the smooth Gravy and cover, letting it cook on a medium flame for 7 – 10 minutes.

You will know the gravy is ready when it starts leaving the sides of the pan. Now add the Red Chilli powder, Turmeric powder and Salt and Garam masala before adding 1 cup of warm water to the gravy (the consistency of the gravy has to be not too thick or too watery, so use your judgement here).

Bring the gravy to a boil before you add the Koftas gently. Let the Koftas gently simmer in the Gravy for 15 minutes or so.

For Garnishing:

Freshly chopped green Coriander.

1 – 2 tsp fresh Cream for Garnishing or if you want to be healthy use Greek yogurt with is thinned down with some water.

Handful of unsalted Cashew nuts

Before serving Garnish the curry with some Coriander, Cashew nuts, Cream or Yogurt on a bed of plain boiled rice or some hot naans to soak up all the flavours.

 

 

 

 

 

 

Say hello to Spring with some Strawberry slushie

I have always loved Winters. they are my favorite part of the year and I wish they would last forever. However nature has it’s own agenda and pattern and we Spring is almost at our doorstep.

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While I sat and pondered and wondered how hot it will get soon and the heat will be unbearable, I thought of doing something with the last packet of Strawberries left in my freezer and welcoming the beautiful Spring that had arrived in its full glory, making everything bright and beautiful.

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I wanted to make something easy and cold and a Strawberry slushie was the way to go. All I had to do was throw everything in the blender and blitz and done.

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This is a Non Alcoholic version but you can add a dash of Vodka to give it a kick if you wish to.

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Recipe (Ready in 10 minutes)

400 g Strawberries (I used frozen)

Juice of 1 Lemon

Ice Cubes

a few sprigs of Mint

1 cup water

2 tbsp Caster Sugar (use as per your taste)

1) Add the Strawberries and 1 tbsp of Caster Sugar in the blender and blitz.

2) Add 1 cup Water, Mint and the Ice and blitz again. Once done add the juice only of 1/2 a Lemon and blitz. If using Alcohol add it now.

3) If needed add the remaining Lemon juice and Sugar and blitz.

The slushie is not watery it is a bit thick because of all the Ice. Serve chilled with some mint leaves as garnish.

Recipe Courtesy : Jamie Oliver’s 30 minute meals.

Memories of childhood brought back with Carrot and Peas cooked the Indian way (Gajar Matar ki sabzi)

We all love food that has memories associated with it. A story, an incident, something that reminds you of why you fell in love with it or why you hate it.

My Carrot and Pea sabzi is one such dish which has some very fond memories tied to it. When I was around 15 I had some problems with my eye and my vision started to blur. After a few checks up I was recommended prescription glasses which at that time were very expensive.

Those were the days when we couldn’t afford a lot of things and buying a pair of glasses were something that was almost like a dream. And it made my mother feel really guilty and inadequate like mothers feel in such situations.

Then someone mentioned how eating Carrots was good for the eye sight and luckily we had a garden where we grew Carrots. So my darling mother in her zeal to fix her daughter’s eyes started to make everything with Carrot in it. And this dish was something she made almost every day till I got sick of it and even the thought of Carrots would make me want to throw up.

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I found it in my lunch box, for dinner and sometimes she would force feed it to me in breakfast as well. It was pure torture. Finally we did manage to buy a pair of prescription glasses for me but by that time I had developed a distaste for this dish and absolutely hated it.

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However after I moved away from home I somehow started making this dish again as it was associated with my mothers love. So every time I miss her I make this especially because we get Carrots all year round in Perth but I don’t have my mom here 🙁  I guess it is my way of acknowledging the pains that my mother went through to give us everything we needed.  So on that sombre not I will allow you to read the recipe which is very easy and stress free to make.

Recipe (Cooking time 30 minutes, serves 4)

5 – 6 medium sized Carrots

1 cup Green peas

1 tsp freshly grated Ginger

1 tsp Asafoetida

1 tsp Dry mango powder

1 tsp Red Chilli powder

1 tsp Cumin powder

Salt to taste

1 tsp Cumin

1 tsp Vegetable Oil

1) Boil the carrots in salted water till half cooked. Drain the water and chop the Carrots into bite size pieces and keep aside.

2) Heat oil in a pan and add the Cumin seeds, Asafoetida and fresh ginger. Once the seeds start to splutter add the Carrots and mix well.

3) Add the Green peas, cover and cook on a medium flame for 7 – 10 minutes.

4) Add some more Salt to taste, Cumin powder and Red chilli powder and mix well. Turn off the heat and add the Dry mango powder.

Serve with hot rotis.

PS: Try and get Carrots which are not too sweet or you will not enjoy this dish at all.

The Paneer with a facelift – Paneer Lababdar (Cottage Cheese in a creamy tangy gravy)

We are a family that loves our Paneer (Cottage cheese), It is a regular guest on our dinning table which makes its appearance on a fortnightly basis.

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These soft fluffy pillow like Cheese is so delicious and versatile that I can try and do something different with it without making it too repetitive and boring.

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One of my favorite ways of making Paneer is is Paneer Lababdar or the facelift Paneer as we like to call it. By facelift I mean frying it before cooking it in a gravy full of Cream and Almonds.

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Yes this dish is not for the faint hearted as it has all the velvety creamy goodness in it which ofcourse is bad is for our health and so good for my taste buds. Hence I don’t make it often and when we do we just serve it on its own with some hot plain rotis and raita (yogurt dip), hoping to give our tummies a little respite.

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This is also a great vegetarian party dish and the gravy can be made in advanced and freezed to be used whenever you want it to. If you can’t find Paneer from your local Indian shop you can buy some low fat unsalted Ricotta cheese from your local store deli or roasted Chicken Breast with for a non vegetarian version and it tastes as delicious. It is almost like a cross between Shahi Paneer and Butter Paneer but none of those.

Here is the recipe (cooking time 40 – 45 minutes)

1 cup fresh or frozen Paneer

1 large Onion roughly chopped

2 medium Tomatoes blanched in hot water

2 Green chillies

1/3 cup Almonds ground to a paste

3 Garlic cloves

1 tsp Ginger paste

1 tbsp fresh Cream

1 tsp Cumin seeds

2 cloves

1 tbsp Butter

1 tbsp vegetable Oil

1 tsp Red chilli powder

Salt to taste

1 tsp crushed Fenugreek leaves (Kasuri Methi)

4 Cardamoms

1 small Cinnamon Stick

1/3 cup Peas (optional)

Cooking the Paneer:

1) Heat the oil in a pan and fry the Cottage cheese gently on all sides till it is a light Golden Brown in color. You need to be gentle as if the Cheese is cooked too long it will taste like rubber.

2) Remove the Paneer on a kitchen towel and let it stand till you get the gravy ready.

For the Gravy :

1) Heat Butter in a pan and add the Ginger, Garlic, Cardamom, Cinnamon & Cloves.

2) Add the Onion and Green chillies and saute till the Onions are almost translucent.

3) Add the blanched Tomatoes and let them cook till everything gets all mushy and soft.

4) Turn of the heat and let it cook before you blitz it to a fine paste.

Do not add Water, Cream and Almond paste if you are making this gravy to freeze.

5) Heat the same pan and add the Cumin seeds and the blitzed paste, cover and cook for a few minutes on a medium flame till the butter starts to leave the pan.

6) Add the Almond paste , Red Chilli powder and Salt and mix well.

7) Add the Cream, mix well and then add 1/2 or 1 cup of hot water to the pan and let it come to a boil. Add the green Peas and let them cook for 5 – 7 minutes and turn off the heat.

8) Add the fried Paneer to the gravy and sprinkle the fenugreek leaves. Cover and let it sit till you are ready to serve. The Paneer will soak up all the hot gravy thirstily but still hold its firmness. Garnish with some Cream is you wish (too much of Cream can never be bad can it)

Serve hot with steamed Rice or Rotis.

What does an Indian eat when we live abroad – Guvar (cluster beans) ki Sabzi

Sometimes living away from home can have its own downfall. You miss your family, your friends; you miss the luxury of having a maid, a laundry man and vegetables/fruits etc delivered to your doorstep at no extra charge. But most importantly you miss the food.

Not that we don’t cook Indian food here, we do almost on a daily basis. However there are a lot of vegetables that we don’t get here and I miss them. Vegetables like Small Brinjals (Baingan), Fresh Fenugreek (Methi), Cluster Beans (Guvar), Jackfruit (kathal) and a lot of other ones.

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So whenever I go for my monthly Indian food shopping I hunt for frozen vegetables to see if there is something good available and a lot of times I hit jackpot and come back home with packets of frozen goodies. I know they don’t taste the same but what the hell they look the same.

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My treasure box this month had a few packets of Cluster Beans or Guvar as we call them in India. These beans are a bit like French Beans but taste completely different, they are also a little bitter so somewhat of an acquired taste. D doesn’t really enjoy them so I try and avoid making them.

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But we have house guests at the moment R and M and M suggested we make them the Maharashtrian way with Peanuts and Coconut. I was a little skeptical at first but I gave it a try and they turned out to be smashing and went perfectly with hot Rotis. It is funny how we can use 1 main ingredient and cook it in so many ways to give it a completely different flavor.

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Hope you enjoy this recipe.

Recipe (Cooking time 30 minutes, serves 4)

350 Gms Chopped Cluster Beans

½ cup roasted unsalted Peanuts ground into paste

¼ cup fresh or frozen desiccated Coconut

1 Large Onion finely chopped

1 tsp Red Chilli powder

1 tsp Cumin Powder

½ tsp Turmeric powder

1 tsp Vegetable Oil

1 tsp Cumin seeds

1/2 tsp Sugar

Salt to taste

1) Heat oil in a non-stick pan and cumin seeds and chopped Onions, sauté till the onions have turned translucent.

2) Add the chopper Cluster beans to the Onion. If you are using frozen beans like I have just add them directly to the pan without thawing them.

3) Cover the pan and cook on a medium flame for 10 minutes you don’t want them to be really mushy.

4) Add the Peanuts, Salt, Cumin powder, Red Chili powder and Turmeric powder. Mix and cover cooking for another 7 – 10 minute on a slow flame.

5) Turn the gas off and add the dessicated Coconut and Sugar mixing well before you serve it hot.

Another dal from the block – Simple Moong Dal fry

Moong Dal is a staple in my house, it is something I make religiously and can never get enough of. Not only is it super easy and simple to make, it is also extremely nutritious and healthy.

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The dal is not a very good looking one but It is an excellent source of Protein and recommended for weight loss and Diabetes. Since I am on a no carb kick of late, I have been making this Dal often and having bowlfuls of it for dinner and lunch.

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As for most things I cook, I usually chuck all the ingredients of this Dal, which are very few in the pressure cooker and let it do it’s own thing for sometime till it goes all mushy. And then I do a tempering with Ghee, Garlic and Red chilli powder to give it the lift that it so desperately needs and voila the not so good looking dal becomes a very scrumptious one in a jiffy.

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And because I love Ghee I usually sprinkle a little extra when I serve it. The warm Ghee is perfect for the winter months and makes the dal even more tasty.

Recipe (cooking time 45 minutes, serves 4 – 6)

1 Coffee cup Green Moong Dal

2 medium sized Tomatoes

3 – 4 Green Chillies

1 tsp freshly grated Ginger

1 tsp Red chilli Powder

1 1/2 tsp Amchur (Dry Mango) powder

1 tsp Cumin Seeds

3 – 4 cloves of Garlic finely chopped or thinly sliced

1 tbsp Ghee or unsalted Butter

1 tsp Turmeric powder

Salt to taste

freshly chopped Coriander and some Ginger to garnish

1) Wash the dal in running water several times before you put it in a pressure cooker with chopped Tomatoes, Turmeric powder, Green Chillies ,grated Ginger, Salt to taste  and 1 tsp of Ghee. Cover and let it cook on a high flame for the first 2 – 3 whistles. After that turn the heat to a medium flame and let the dal cook gently for 25 – 30 minutes. If you are not using a pressure cooker, cook the dal in a thick bottomed pan till it turns soft and mushy, throwing the scum that gets collected on top.

2) Once the dal is cooked let the steam release before you open the cooker.

3) Heat a pan and add the remaining Ghee and let it heat up. Add the cumin seeds and Garlic and let the garlic turn brown gently (the burnt taste of the Garlic goes well the dal). Add the Red chilli powder and let it heat for a minute till you transfer the tempering to the dal.

4) Mix everything well and add the Amchur powder as per your taste. Turn the heat off and serve the dal with some fresh Coriander and Ginger and maybe,  just maybe if you love Ghee as must as I do just add a little extra warm Ghee and see how the dal dances in your mouth.

Happy Cooking.

And life unravels itself – Potato fry with Peanuts (Warm Potato Salad wih Peanuts)

Life is mysterious and it always surprises us. We think we have everything together and then something happens or someone does something which makes you think and re-evaluate your life about where you are going and what you want to do with your life.

And I don’t know what this realization has done, it has turned a switch off in my life and I feel the need to take a step back and examine myself, my feelings, my life and my goals. One thing I am sure off is that I want to continue blogging because my love for food has not changed and will not change.

I want to keep this love growing and make me grow with it as well. So after almost 3 weeks of no posts I decided to do something today and it had to be easy. The Potato fry with Peanuts is simple and delicious. A perfect accompaniment with a vegetarian meal and goes particularly well with this Dal fry recipe.

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The crunchiness of the Peanuts matches well with the fried Potatoes. Infact you can sprinkle some Lemon juice once the Potatoes have cooled down and serve it like a salad.

Recipe (serves 4, cooking time 20 minutes)

4 large Potatoes

3/4 cup roasted unsalted Peanuts

5 -6 Curry leaves

4 Green chillies

1 tsp Turmeric powder

Salt to taste

1/2 tsp Asafoetida (hing)

1 tsp Mustard seeds

1 tbsp Vegetable Oil

Freshly chopped Coriander

1) Cut the Potatoes in small cubes with the skin on and boil them in water with Salt and Turmeric for 10 minutes. Drain the water and keep them aside.

2) While the Potatoes are boiling, blitz the Peanuts in a grinder. Don’t grind it into a fine powder. The Peanut pieces taste delicious with each bite.

3) Heat oil in a pan and the Mustard seeds, add Asafoetida and Curry leaves. Once the seeds start to splutter add the Potatoes and fry them on a medium flame.

4) Add the crushed Peanuts and Green chillies and cook for a few more minutes. As the Potatoes were boiled earlier they would already be cooked, however frying them in the oil and adding the Peanuts make the Potatoes really crispy.

Sprinkle some Coriander leaves before serving. Trust me this is one Potato dish you would love to have in your kitchen.

Recipe source : 50 Great Curries of India – Camilla Punjabi

A lazy Sunday evening dinner – Warm Quinoa Salad with roasted Salmon and vegetables

Gosh, I have been lazy of late. Only 1 post in the whole week which is over and a new week begins tomorrow. As it gets colder in Perth, the layers of fat that have built up on me have made me lethargic. I cannot be bothered to move from the couch when I am home and have been procrastinating doing up a blog post for a few days now.

However one cannot procrastinate forever and here I am back to my blog trying to think of words and food to entice the readers to my blog and make them stop and take a minute to read it.

Even though I cook everyday, I tend to run out of ideas on what to blog about more often then not. I know I need to gather my thoughts and plan my posts more often (Not very smart for a serial planner am I).

So while I figure out how to get more organized, I made this very easy and simple warm Quinoa salad for dinner, tossing any left over vegetables I had in my fridge in the warm oven to roast to give the Salad some body.

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Quinoa is a wonder grain and is widely popular now due to its high Iron and Fiber content. Quinoa in its natural state has a coating of bitter-tasting Saponin making it bitter and unpalatable. Therefore it is extremely important that it is soaked in Water for sometime and washed well before you cook it, otherwise you will never enjoy it. It is rice like in texture and goes decently well with most Indian curries or as a Salad.

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Everything I cooked for this Salad was cooked and assembled under 40 minutes apart from the Quinoa which I soaked for 3 hours and washed several times very carefully. If you want a vegetarian version of this Salad you can skip the Salmon and add a Potato burger instead.

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I have divided the recipe into 3 sections which I have cooked side by side and then just assembled on a plate.

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Recipe (Cooking time 40 minutes, Serves 2)

For the Quinoa:

1 Cup Quinoa soaked in water for 2 – 3 hours and washed really well

Salt to taste

Juice of half a lemon

2 cups water to cook the Quinoa

Add 2 cups water for 1 cup Quinoa in a thick bottomed vessel and let it cook like you would cook rice. Add the salt during the cooking and Lemon juice once the Quinoa is cooked and you fluff it with a fork.

Roasted Vegetables (you can use any vegetables you want here)

1 medium sized Zucchini cut into bite sized pieces

1 medium Pumpkin cut into bite sized pieces

1 carrot cut into bite sized pieces

Olive Oil to drizzle on the vegetables while roasting them

Salt & Pepper to taste

Put the chopped vegetables on a roasting tray and drizzle the Olive oil. Salt and Pepper and roast at 180 C in a oven till done.

Roasted Salmon

2 Salmon Fillets

Olive Oil to drizzle

Salt & Pepper to taste

Juice of half a Lemon

Just 20 minutes before your Vegetables are roasted, marinate the Salmon with the Olive Oil, Salt, Pepper and Olive oil for only 10 minutes. Add the Salmon in the roasting pan with the vegetables and cook for 7 – 10 minutes till done.

Assembly:

Fluff up the Quinoa with a fork and add it on a tray, adding the Roasted Vegetables and mixing them gently. Plate individual portions of the Salad and put the Salmon on top. Serve with a glass of Chilled White wine. It cannot get easier then this.

The He- Man Dal – Punj Rattani Dal (5 Gems Lentil Soup/Dal)

My younger brother was a terribly fussy eater when we were growing up. He hardly ate anything. My mom had to cajole, cuddle, force and sometimes even threaten him to eat his lunch and dinner.

Everyday my mom would try and make something really delicious for his meal in school and he would come back with the lunch box untouched. My poor mother used to get sleepless nights, worrying about the fact that her boy may not grow as healthy as the other boys of his age.

So she would make funny names of Dals and vegetables that she cooked to tempt him to eat. One of his favorite cartoon character was “He-Man”. So my mom invented a “He Man Dal” which according to her version was a Dal that “He-Man” ate everyday to be strong and fight the evil “Skeletor”. Ofcourse sucker that my brother was he believed it and he would sit in front of the TV and drink a bowl full of this dal in which my mom would mix pieces of Chapatis laden with Ghee, so her “He-Man” would grow up to be a tall and strong boy.

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This “He – Man dal”  is really a ” Punj Rattani Dal or a 5 Gems Dal”. It is a delicious concoction of 5 tasty and super healthy Dals which my brother slurped up with joy. The gems or rattan in this case are – Moong, Urad, Chana, Masoor and Toor dal.

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This Dal can be eaten with Chapatis, Rice, as a soup with some crusty Bread and the left over Dal can be used to knead flour to make healthy chapatis. The Yogurt in this Dal gives it a tangy flavor and makes it super tasty.

Even though the fussy eater is now 6.2 in height and can eat enough for 3 people everytime he comes home on holiday my doting mom makes it for him. Here is the recipe for you to try.

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Recipe – (Cooking time 40 – 45 minutes, serves 4-6 )

7 tsp (30 grams) Toor dal (Pigeon Peas)

7 tsp (30 grams) Yellow Moong Dal (Moong Beans)

7 tsp (30 grams) Masoor Dal (Red Lentils)

7 tsp (30 grams) Chana Dal (Yellow Gram)

7 tsp (30 grams) Urad Dal (White Lentil)

1 large Onion finely Chopped

2 tsp Ghee

Salt to taste

1 tsp Cumin seeds

1 1/2 tsp Red Chili powder

1 tsp Coriander powder

1 tsp Turmeric powder

For the Tempering

1 large Tomato finely chopped

1 tsp Fennel seeds

1 tsp Garam masala powder

1 tsp Cumin powder

1/4 cup Yogurt  whisked (at room temperature)

1 tbsp Butter

Freshly chopped Coriander and 2 – 3 Green chilies (slit) to garnish.

1) Clean and wash all the Dals together and let them soak in water for atleast 15 minutes. Heat a deep bottomed pan or a pressure cooker add Ghee and the Cumin seeds.

2) Once they start to splutter add the chopped Onions and saute till translucent.

3) Drain all the water from the Dal and add it to the pan, sauteing for 5 minutes. Add Salt to taste and 3 -4 cups Water and let it cook. If using Pressure cooker let it cook for 6 whistles. Turn the heat off and let the steam off before opening the lid of the cooker.

4) Put the Dal back on a low heat (without the pressure cookers lid) and remove the scum from the top. Add the Red Chili powder, Turmeric, Coriander powder and mix well.

5)For the tempering in another pan heat the Butter and add the Fennel seeds. Once they start to splutter add the chopped Tomatoes and let them cook till the Butter starts to separate. Add the Cumin, Garam masala and the yogurt, cooking for 1 -2 minutes before adding the tempering the Dal.

6) Cook the Dal on a low flame for 7 – 10 minutes before removing it from the heat.

7) Check for seasoning and serve hot with chopped Coriander and slit Green chilies.

“Recipe source  – Prashad, cooking with Indian masters by JKalra”.