Tag: dals

Methi Dal with Bitter gourd seasoning:

March 1, 2017

I have harvested fresh bitter gourd from my green patch and I wanted to use them as fresh as possible.

So, the result is this dal. If you like methi leaves and bitter gourd,  this is a must try dish. It surprisingly tasted really great and pairs really well with hot rice as well as Whole wheat roti.

In this recipe, I did two seasonings. At initial stage of cooking as well as at the end stage.

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Ingredients:

Toor dal – ½ cup

Chana dal /Bengal gram dal – ½ cup

Moong dal/green gram – ½ cup

Tomato – 1

Tamarind paste – ½  teaspoon

Salt

Coriander leaves – to garnish.

For first seasoning:

Oil – 1 table spoon ,Cumin – ½ teaspoon, Hing – ¼ tsp, Crushed garlic -7 to 8,Green chillies – 4 to 5, Curry leaves – 1 spring and Methi leaves – 1  fistful.

For Second seasoning:

Ghee – 1 table spoon, Bitter gourd – 1, red chilli powder – ½ tsp and curry leaves – 1 spring.

Method:

  • Wash all the three dals and cook. I usually fry Moong dal before washing. If you like to fry, u can do that or use as it is.
  • Cook this in cooker by adding sufficient water, little turmeric and drop of oil.
  • Wash bitter gourd, chop this into bite size pieces and mix in little salt and keep aside.
  • Chop tomatoes, methi leaves, green chillies and coriander leaves.
  • Now do the first seasoning, take one thick vessel (I usually use clay pot), pour oil, when it is hot, add cumin, hing, crushed garlic, green chillies and curry leaves and fry for a while.
  • Next add methi leaves and fry until it wilts.

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  • Add tomatoes, while frying add salt and cook till tomato becomes mushy.
  • Add cooked dal, tamarind paste, required amount of water and boil.
  • Once again, do the seasoning. Take all the materials under second seasoning.
  • Heat the ghee, add salted bitter gourd bits and fry until it becomes brown, and Switch off the gas. Add red chilli powder, curry leaves to this hot ghee and pour this seasoning over the dal.
  • Garnish with coriander leaves.
  • Enjoy this dal with Rice or Roti.

Bonda Soup:

November 30, 2016

I am a hard-core fan of “Bonda Soup”. It is very soothing to have in winter evenings.  Usually this is an after lunch snack at most of the Darshini’s in Bangalore.

Bonda soup is nothing but Fried Black gram dal fritters or uddina vada which is soaked in Ginger and pepper flavoured dal.

bonda

 

For this, we have to make Bonda at first:

Ingredients:

Urad dal – 1 cup

Salt

Green chilli -1

Coconut pieces – 1 table spoon

Curry leaves – 1 spring.

Method:

-Soak Urad dal for 1 to 2 hours. Grind this smoothly by adding little by little water at interval. Add salt.

-Batter should be smooth and fine. Usage of grinder will yield perfect batter. If you are using mixer grinder, you can use chilled water for grinding, so that batter will not become hot while grinding.

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– Add chopped curry leaves, green chilli and coconut bits.

-Keep oil in a kadai, for deep frying.

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-When oil becomes hot, make small round bonda’s, fry this in a medium heat and keep it ready.

Next we are making the Soup.

Ingredients:

Toor dal – ½ cup

Green gram/Moong dal – ½ cup

Green chillies -2

Ginger – 1” piece

Salt

Hing – ½ tea spoon

Turmeric – ½ tea spoon

Curry leaves – 1 spring

Cumin – 1 teaspoon

Black pepper – 1 teaspoon

Seasoning: Ghee – 1 teaspoon, mustard – 1 teaspoon, Cumin – ½ teaspoon, Red chilli -1, curry leaves – 1 spring.

Method:

  • Take both the dals ,Wash and cook this in a cooker

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-Cool completely and churn this cooked dal by using hand blender or mixer jar.

-Now Take one vessel ,pour this dal, add salt ,turmeric ,one spring curry leaves ,hing ,chopped green chillies ,ginger juveniles.

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-Take one pestle and mortar, crush pepper and cumin and add this powder too.

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-Boil it nicely, until green chillies are cooked.

-Add seasoning by putting ghee, mustard, cumin, red chilli and curry leaves.

bonda-soup

 

-Now Soup is ready.-To serve, you should take one serving bowl; Keep couple of Bonda’s and pour one or two ladle full of Soup, garnish with coriander leaves, and serve.