Spicy Masoor Dal/Red Lentils cooked in spicy gravy

September 16, 2012 ~ Huma ~ Leave a comment

Assemble together the following ingredients to prepare this yummy Dal. The spice can be varied according to your taste.Quick to prepare and tastes delicious.

This recipe serves 3-4 people.

1 cup red lentil/Masoor Dal (soaked for 30 min)

1 medium size onion

1 small size tomato

1tsp of ginger & garlic paste

1/2 tsp red chilly powder (can be adjusted to your taste)

2 pinches of turmeric powder

Salt to taste

1 green chilly

2 tbsp chopped green coriander

3 tbsp oil

1/2 cup water

Heat oil in a deep pan. When hot add in chopped onion.Add in ginger garlic paste when onion starts browning. At this stage stir continuously or else the masala will start sticking the bottom.
Now add red chilly powder, turmeric & salt. Give it a stir .
Then add chopped tomatoes.
When tomatoes become mushy, add the red lentil/masoor dal, chopped coriander leaves and green chilly. Fry a a few sec. Now add 1/2 cup of water.Cook on a medium flame till dal is cooked but not mushy.This takes approximately 6-7 minutes. Ready to serve.

Garnish with chopped coriander & serve with onions & Paratha or Naan .

Pursalane Dal/ Kulfa dal

August 27, 2012 ~ Huma ~ Leave a comment

Purslane or kulfa has more omega-3 fatty acids than in some of fish oils or any other leafy vegetable plant.If you are vegetarian this is the answer for getting omega 3 fatty acids.

en.wikipedia.org

It is low in fats but again a rich source of minerals & dietary fiber, It has also vitamims A, C & E which are known for their antioxident powers.This wonderful soft leafy vegetable has slightly sour & salty taste. It can be used in salads, sandwiches, in combination with other vegetables. Source of information

Today I share with you one of my favourite recipes Pursalane/kulfa with chana dal. Due to its sour and salty taste it gives a new texture and delicious taste to a normally bland chana dal.

Ingredients

1 bunch pursalane leaves/ kulfa in hindi & urdu.

1cup chana dal soaked for hour

1 medium size chopped onion

1 medium size chopped tomato

1 tsp ginger garlic paste

1/2 tsp chilly powder

1/4 tsp turmeric powder

1/2 tsp salt

1/4 tsp garam masala powder

2 green chilly

4 tbsp oil

1 1/2 cup water

Heat oil in a pan. When hot add chopped onion.

When onion becomes light pale, add in ginger garlic paste.Fry for a few secs.Now add in turmeric powder,red chilly powder & salt.Fry for few secs then add in chopped tomato. Now fry this on a medium flame till all the tomato gets mashed up and oils separates.

Now add the soaked chana dal.Add in water. Pressure cook it for 4-5 whistles. If making in a pan, the quantity of water will be 3 cups. Cover the pan and cook on a medium flame till dal is soft but not mushy. This also depends on the quality of the dal. Here we get dals from African continent so it takes longer time to cook.

Now add the chopped pursalane/kulfa leaves in the cooked dal. Add in 1/4 tsp garam masala powder.Cook till the desired consistency.

Garnish with slit green chillies & Serve hot with rice and roti

Mag ni Dal no Chilo / Whole Lentil Savory Crepes

June 2, 2012April 4, 2020 ~ Huma ~ 1 Comment

Mag ni Dal no Chilo / Whole Lentil Savory Crepes , are savory crepes prepared using green lentil. This lentils are perfect for breakfast or light dinner.

Our dinners are very light food mostly consisting of wraps, salads, sandwiches or chila. Reason being the weather here. It’s quite humid almost eight months of the year. So we try to keep our dinner light and have it after maghreb prayer.

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Syrian Chickpeas

April 26, 2012March 16, 2016 ~ Huma ~ 1 Comment

Any time dish for hunger pangs. Nutritious & tasty. Just the blend of few spices & you have it in less than a minute. No measurement just seasoning with the spices according to your taste buds.

For Middle eastern Chickpeas you need a bowl of boiled chickpeas. I always prepare my chickpeas at home (Soaked overnight & then boiled with salt) rather than going for canned one.

This recipe is for one person. Put the chickpeas in a bowl.Chicpeas should be warm not hot.

Now the magic begins. Sprinkle 5 pinches of cumin powder, 3 pinch of coriander powder & 2 pinch of Sumac

Add the juice of 1 lemon . Ready to serve & eat.

Now take a spoon , dive in & Njoy………