Dal is that quintessential dish in every Indian kitchen. Usually every family has their own unique spin on a dal recipe and this one is one where all the ingredients for the tadka and the ‘bagar’ is cooked together with the dal.
Here I am using equal parts of the pro nature 5 in one dal alongwith regular moong dal for the meal to be a little more nutritious.
Wash and soak dal and keep aside. Then cut 2 medium onions, 1 tomato, 10 cloves of garlic, 1 inch piece of ginger and 2 green chillies. You can add less or keep the chilies whole without cutting them if you don’t like the spice
In a pressure cooker heat 2 tbsp of ghee and add a tsp each of cumin seeds and mustard seeds. Let them crackle and then add the garlic,ginger,green chillies and 8-10 curry leaves.
Once the garlic turns golden add the chopped onions and saute till translucent.
Add the chopped tomato and cook till the tomato turns mushy.
Add 1 tsp of turmeric powder, 1/2 tsp of pepper powder, 1/2 tsp of red chilly powder and saute for 2 minutes.
Then add the washed dal to this and stir for a couple of minutes. Add 2 tbsp of chopped coriander leaves and mix. Now add 3 and a half parts of water to the dal and stir well.
Then add 1 1/2 tsp of salt( salt to taste) and 1/2 tsp garam masala. I used the badshah garam masala.
Pressure cook for 3 whistles on a low flame and let the steam depressurize naturally.
Your dal is ready to serve!
Jeera rice is my favourite rice dish to make. I love the taste of cumin and the addition of peas adds to the health factor of this dish.
I used 1 cup of the the 24 mantra organic sonamasuri rice which I picked up from my local supermarket. This rice is supposedly gluten free.
I then chopped two onions
I heated two tbsp of ghee in a vessel and added two tsp of cumin seeds.
Allow the cumin seeds to splutter and then add the chopped onions.
After the onions turn translucent add the peas and saute for 5 mins.
Then add two cups of water( for 1 part rice add double the quantity of water)
Once this comes to a rolling boil, add the rice in and cover and cook on a medium flame. When holes appear in the rice put on low flame for two minutes.
Then turn the flame off ,keep covered with lid. I added a clothe over the lid with a weight on top to prevent the steam from escaping.
Let this sit for around ten minutes.
Your rice is ready. Enjoy with some yummy pickle!
We all know that sprouts are very good for health and this recipe is made at home atleast once a week. It is simple to make with a preparation time of less that 20 minutes.Don’t be fooled by its deceptive simpleness. It turns out so delicious that you will want to keep trying this out again and again.
I used a readymade packet of moon sprouts that is fairly wasy to come by. This is available at most supermarkets in India.
Start by washing your sprouts well. Chop a small onion, a few cloves of garlic and 1 inch piece of ginger. I chopped a couple of green chillies in half. I used 8-10 curry leaves.
In a pressure cooker add a tbsp of ghee(clarified butter). When this heats up crackle a tsp of cumin seeds. Add the chopped ginger,garlic, green chillies and curry leaves. Fry till the garlic turns golden brown. Add the onion and saute till it turns translucent. Then add 1/2 tsp of turmeric powder.
Then add the washed sprouts to this and salt to taste( I added a tsp of pink himalayan salt) and 1 tsp of everest kitchen king masala and stirred for a couple of minutes.
Add around half to 3/4 cup of water and cover the pressure cooker and cook on a medium flame for 3 whistles.( which should take less than 5 minutes)
Turn the flame off and let the cover be till the steam escapes naturally.