Dal Makani in Whole Masoor dal( Black color)

Dal Makani in Masoor dal? I know its very awkward right. But I should promise you it tastes the same like WHole Urad dal's Dal Makani. Other than , normal Onions, Tomatoes,Garam masala, I have added a new ingredient to it and the tastes had become so much better.The secret ingredients in Capsicum. The aroma of it gives better result and surely tastes 5 star Restaurant style. My husband really likes this taste than the usual Dal Makani in hotels.

Here is the simple recipe:

Whole Moong dal - 1 cup
Onions - 1 Big
Tomatoes - 3-4 chopped big
Capsicum - 1 Chopped big
Turmeric powder - 1 spn
Red Chilli powder - 1 spn
Coriander powder- 1 spn
Jeera Powder - 1 spn
Kasuri Methi -a tsp
Salt and oil
Garam Masala- 1 tsp
Ginger-Garlic paste- 1 tsp
Jeera- 1 tsp

Coriander leaves for Garnishing.

A day before doing this, was Thursday. Since I don't have onions and garlic on that day. I prepared, simple dal makani using tomatoes only. Next day, I make over with Onions and capsicum. Anyhow, I will give the whole recipe .

Method:

1) Soak Dal for about 15- 20 mts in water.Place it in the cooker for about 6 whistles.
2) While doing that, you can cut onions, tomatoes, Capsicum ready and also Ginger-Garlic paste.
3) In a kadai with oil, put the mustard and wait till it splutters. Then add Onions and Capsicum and fry for about 10- 15 mts.
4) As soon as this done, Add all the powders ( turmeric, Chilli , Coriander and Cumin Powder) and fry for about 2 mts.
5) Immediately add tomatoes , and fry for about 5- 8 mts.
6) If the cooker pressure is off,just remove the lid and add the gravy of Onions,TOmatoes and Capsicum in to it. Add salt, Kasuri Methi and Garam Masala and Close the lid.
7) Keep it for about 3 whistles and switch it off. Atlast Garnish with Coriander leaves.

For presentation, you can add Cream on top of it :)

Just try it and let me know.

Green Chillies-Ginger Thokku

Believe me or not, my mother did this recipe about 4 times in a month. Every time, she prepared, we really dont know how it went so soon.Its also good for health because it contains lots of ginger. We can have it as side dish for Dosa or Idly or just with Curd rice.

Recipe will be written shortly...

White Rajma curry

I have already experimented with Rajma before but with just tomato paste available in US stores. Just like that day, I wanted to get white rajma and try it with that.My friends have told me, that white rajma still tastes better. So, here is the white rajma-no onions/garlic recipe for you. You might wonder what?without onions that too without Garlic? DOes it taste good? Yes it tasted very delicious. Here is the recipe.


Ingredients:

White Rajma -1.5 cup
Tomatoes- 5 chopped finely
Ginger - 3 tsps ( you might need a lot, since Rajma contains gas)
Jeera- 1 tsp
Jeera powder/Coriander Powder/Turmeric POwder/Chilli powder- 1 tsp each
Garam masala - a pinch
Kasoori methi - a pinch
Oil n salt.

Method:

1) Soak rajma in the early morning with hot water. Take it out in the evening and pressure cook for about 10 whistles.
2) In a kadai with oil, put the jeera and all the powders,ginger except Garam masala and add the tomatoes.
3) Let it fry for about 5 -8 mts.
4) Once the pressure is released add the rajma to the kadai and put the salt.Put it back in the cooker and give it 3 whistles.
5) After the release of pressure, add garam masala and coriander leaves.

Ta--Da..its ready. This is simple yet delicious. People who doesnt like or add Onions/garlic but wanted to try Rajma, could give it a try. This is as equivalent to the adding of onions/garlic.

Legume Affair -Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body

I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.




Ingredients:

Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)
Salt

Onions- 1 chopped finely

Method:

1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

P.S : You can do stuffed pesarattu also. I added chopped onions, which was so delicious. :)

And also, this is just a re-post of the same before. Just for the Legume affair.