Posts Tagged Lentils

khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Aloo Chana Curry

    Ingredients:

    1. 1/2 cup channa
    2. 2 large potatoes
    3. 2 eggplants
    4. 1 carrot
    5. water
    6. Tumeric
    7. Tomatoes 1 to 3
    8. Garlic paste 2tbsp
    9. Ginger paste 1/2 tbsp
    10. Salt
    11. 1 Onion
    12. Masala
    13. Sarso
    14. Jeera
    15. Methi
    16. Curry leaves
    17. Corinder leaves
    18. Oil 2-3 tbsp

    Method:

    1. Soak the Channa overnight (or soak it for 8 to 12 hours).
    2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
    3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
    4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
    5. Wash the tomatoes and cut it into small pieces.
    6. Take off the onion skin and cut it into into thin pieces lengthwise.
    7. Wash the coriander leaves and chop it into small pieces.
    8. Heat oil and splatter in jeera, methi and sarso.
    9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
    10. Fry this till garlic turns light brown.
    11. Add the channa, potatoes and eggplant.
    12. Add salt, tumeric and masala and mix well.
    13. Add 2 to 4 cups of water and salt
    14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
    15. Sprinkle the coriander leaves on top.
    16. Serve with rice, roti and chutney.

    Notes:

    The English name for Channa is Chickpeas

    Chickpeas (brown) /Chana
    Chickpeas (green) Cholia / Hara Chana
    Chickpeas (white) /Kabuli Chana

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