Have you wanted to make something healthy yet yummy? Something that doesn’t require buying 100’s of healthy ingredients before getting started? Well, I’ve been there and most of the time I’m inspired to cook healthy meals, I often end up not doing it because I do not have those ingredients in my pantry and then you know what happens :p Mission healthy food : FAILS! Hahaha
But who comes to rescue during these tragic moments of course my MOM 🙂 This lentils recipe is not only super yummy but super super healthy as well and guess what : all the ingredients used are almost available all the time. So instead of having you all to read more of my stupid tragic stories, let’s just get started.
- Moong Dal/ Split yellow lentils – 1 cup
- Medium sized tomato – 1 roughly chopped
- Calabash /bottle gourd/ Lauki – 1/2 cup roughly chopped
- Small onion – 1 roughly chopped
- Red chilli powder – 1 1/2 tsp (you can add more or less as per your taste)
- Turmeric powder – 1/4 tsp
- Kitchen king masala or Garam masala – 1/2 tsp ( optional)
- Fresh lemon juice – 1 tsp (optional)
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Curry leaves – 4-5
- Ghee/ Clarified butter or oil – 2 tbsp
- Wash the lentils and let it soak atleast for 30 mins ( It cooks faster if done this way. If in a hurry, it can be skipped as well)
- Put lentils, veggies and a little salt to a pressure cooker and let it cook up to 3 whistles.
- Let the cooker cool down, then open it and whisk the dal/ lentils till everything looks incorporated.
- For the seasoning, take a small pan or kadai – add ghee (can be substituted by oil), mustard seeds, cumin seeds, turmeric powder and red chilli powder.
- As you see them splutter, add them to the lentils. Add salt as per your taste.
- Add the Kitchen king masala/ garam masala and switch off the stove.
- Add lemon juice and mix everything together.
- Tada!! The yummy dal is ready to be served with roti’s/ rice or can just be eaten as is.
If the dal looks dry, you can add water to it. I added 1 cup of water and let it boil before serving it
Hope you all enjoyed this recipe.
Until next time, Adios!
Stay happy, stay healthy 🙂
This was my first experience ever with a cooking class overseas and I must admit, I was overwhelmed.
It is always so much fun to share stories and tales of your country in an international community. Here, at the International Center at Stanford, I’ve been able to try out different things and the journey has been simply amazing. I’m sharing with all of you, the joy & spirit of togetherness got by food. 🙂
Here is a glimpse of the first class that I taught here. We cooked Red Kidney Beans Gravy with Peas Rice. Recipes are given below!
Happy cooking & sharing 🙂
Red Kidney Beans
Ingredients : ( Serves 2)
Kidney Beans – 1 can or soaked overnight & boiled
Water – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Onions – 2 medium, finely chopped/ blended
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Chilli powder – 1 tsp
Garam Masala – 1 tsp or Rajma masala ( 2 tsp)
- In a medium size pan on medium heat, add in the Oil.
- Allow it to heat up and add in the Onions & stir frequently.
- Add in the Ginger and Garlic, mix well and cook till the onions start to brown.
- Add in the Tomato Puree. Mix again.
- Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
- Add in Coriander Powder, Chaat Masala & Garam Masala or Rajma Masala.
- Add in a little water to help mix in the dry spices and to prevent it from burning.
- Cook for a couple of minutes
- Add the kidney beans. Mix well and allow it to come to a boil again. Add salt as per taste.
- Add in some of the fresh Cilantro leaves and keep some for garnishing.
Basmati rice – 1 cup
Green peas (fresh or frozen)-1 cup
Coriander leaves – fistful/ finely chopped
Salt as required
For the seasoning
Oil – 1 1/2 tbsp
Cumin seeds – 1 tsp (optional)
Cinnamon – 1 inch piece
Bay leaves – 2
- Heat oil in a pan and add the ingredients mentioned under seasoning.
- Saute for a few seconds.
- Add peas, chopped coriander leaves. Add rice and saute until the water (if any) evaporates.
- Add 2 cups of water, salt as per taste (approximately 2 tsp salt) and bring it to boil.
- Cover the pan with a lid and let it cook completely.
- Garnish with coriander leaves and enjoy 🙂