Yellow Dal

Ingredients

  • Toor dal - 4 tsp Or 1 ½ tbsp
  • Red Ripe Tomatoes - 1 small 
  • Olive Oil - 1tsp
  • Ginger Root, 1 tsp 
  • Salt - to taste
  • Red chilli - as per taste
  • Cumin Powder - 1/2 tsp
  • Coriander Powder - 1/2 tsp 
  • Lemon juice - squeeze lime as per taste
  • Black Mustard Seeds - 1 tsp
  • Water - depending on dal consistency

Method

  • Wash and cook the lentils in a pressure cooker for about 10 minutes.
  • While the Lentils are cooking prepare the tomatoes, ginger and chillies. 
  • Once lentils are cooked, remove and puree them when they are a little cooler.
  • Set aside.
  • In a  pot add oil and heat.
  • Add mustard seeds to the oil and wait for them to pop.
  • Once mustard seeds have popped add the tomatoes, saute for about 1 minute. 
  • Add the pureed lentils and water.  
  • Now add the chillies and ginger and the rest of the spices.
  • Simmer the flame for about 15 minutes.
  • Check water levels regularly so as to not burn the dal.
  • Taste to see if there is a little sour kick to the dal, if not add some lemon juice.   

Palak Curry

Ingredients

  • Spinach – 1 bowl
  • Yoghurt – 20g
  • Gram flour (besan) – 15g
  • Oil – ½ tsp
  • Green chillies – 1-2 no.
  • Ginger - 1 inch piece
  • Dried button red chillies (bor mirchi) – 2-3 no.
  • Onion- 15g
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Salt - to taste
  • Turmeric powder - a pinch

Methods

  • Whisk gram flour and yogurt till smooth.
  • Add 2 cups water and whisk again. Heat oil in a non-stick pan. Grind together green chillies, 10-12 spinach leaves and ginger with a little water to a fine puree.
  • Add this to the yogurt mixture and mix well.
  • Add red chillies to the oil in the pan and sauté.
  • Cut the onion into small cubes.
  • Add mustard seeds and cumin seeds to the pan along with onion and sauté till the onion softens.
  • Add yogurt mixture, salt, turmeric powder and mix.
  • Cook on medium heat, stirring, till the gram flour gets cooked and the kadhi thicken.
  • Chop remaining spinach leaves and add to the kadhi and simmer for a couple of minutes.
  • Serve hot.

Curd Shurba

Ingredients

  • Fresh low-fat curds-4 cups
  • Plain flour (maida)- 1 tbsp
  • Turmeric powder (haldi)- 1/4 tsp
  • Low-fat milk (99.7% fat-free)- 2 tbsp
  • Oil-1 tsp
  • Cumin seeds (jeera)- 1/2 tsp
  • Finely chopped onions-1/4 cup
  • 2 green chillies , finely chopped
  • Grated ginger (adrak) , optional-1/2 tsp
  • Finely chopped tomatoes-2 to 4 tsp
  • Finely chopped cucumber-1 tbsp

For The Garnish
       1 tbsp chopped coriander (dhania)

 

Method

  1. Beat the curds, plain flour, turmeric powder and milk together.
  2. Heat the oil in a deep non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the onions, green chillies and ginger and sauté for a minute.
  4. Add the curds mixture and salt, mix well and boil for a few minutes.
  5. Add the tomatoes and cucumber, mix well and cook for 1 more minute.
  6. Serve hot garnished with coriander.

Five Grain Dal

INGREDIENTS

  • Dal [split Bengal gram(chana dal), split black gram skinless(dhuli urad dal), split pigeon pea(toor dal), split red lentil(masoor dal), split green gram skinless(Moong dal)] – 30gms 
  • Fresh coriander leaves – a few springs
  • Turmeric powder – ¼ tsp 
  • Red chilli powder – ½ tsp
  • Salt – to taste
  • Garlic – 3 cloves
  • Oil – ½ tsp
  • Cumin seeds – ½ tsp
  • Mustard seeds – ½ tsp 
  • Whole dry red chillies – ½ tsp

Methods

  • Pick and wash all dals with plenty of water.
  • Then soak in two cups of water for half an hour.
  • Drain and leave aside.
  • Clean, wash and chop coriander leaves.
  • Peel, wash garlic and chop finely. 
  • Boil the dals in three cups of water along with turmeric powder until almost cooked.
  • Add red chili powder and salt.
  • Mix well, boil for another few minutes to cook the dals properly. 
  • Take the pan off the heat.
  • Heat oil in pan, add cumin seeds and mustard seeds, cook for a moment.
  • Add chopped garlic and whole red chillies and sauté until garlic turns brown.
  • Add this to cooked dal and keep covered for two to three minutes. 
  • Stir dal well, garnish with chopped coriander leaves and serve hot.