I would second what Judith says, don't you think so? Such a versatile dish any time of the day or any time of the year!  I love it hot or cold so refreshing and so relishing.  whenever I go to a restaurant I always order soup and I don't mind skipping the starters.  For me, masala papad and soup is a delight, my kind of comfort food which I immensely enjoy.

This soup was inspired by a Punjabi restaurant which I had visited back when I was in India.  This soup is so versatile that I make it often not just on cold gloomy days but when my family are down the weather and do not want to eat anything, as it's so soothing to the tummy.   I make this often when I do not want to cook anything and just love a very plain hearty meal serve this some crusty bread.  I would call this a meal in itself!!

This is very good during summers as well, as Moong dal/ Yellow split lentil/ Mung beans is known for its cooling properties.  In India, people adopt Ayurveda in everyday life.  According to  Ayurveda Medicine,  people have three Doshas, Each person has one of the three doshas in that way his body works they are Vata, Pitta and Kapha.  Moong / Mung beans are used as split as I have used in this recipe or as a whole with the skin intact or you get them with the skin half attached with and are called chilka.  You also get Mung flour which can be used in versatile ways.

According to Ayurveda, it is Tridoshic ( Vata, pitta and Kapha) it has all the three dosha qualities and is considered as Sattvic diet. Moong dal is said to be considered to have a cooling effect in your body when your body feels heated up. It is very easy to cook and can be eaten raw by soaking them for 2 hours and also can be used in salads.  It's easy to cook and easy to digest.  According to western perspective, it is said to be an alkaline food, it is high in protein content as well as dietary fiber is said to have low GI index and is considered to be good for diabetic patients.

In just one line what I can say is,  it simply tastes good!!

Print

Dal Soup

This soup is very simple and easy to make, use it as a weeknight dinner! Light and refreshing.  The mild spicy and tangy taste makes you want for more.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

• 4 tbsp Moong dal
• 1 tbsp Red lentil (Masoor Dal)
• 1 tsp garlic
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 green chilli
• 1/2 tsp salt (or as required)
• 1/4 tsp Jeera powder
• 1/2 tsp Ghee or OIl
• 2 tbsp Onion
• 1/4 tsp Garam Masala powder (optional)
• 3 cups water
• 1 Lemon

Serving

• 1/2 cup cooked Basmati Rice
• 2 tbsp chopped coriander to garnish (optional)

Instructions

• 1. Wash and soak dal for few minutes. 2. Heat Ghee in a pan add chopped onions, garlic, ginger and slit green chillie. 3. Saute for few minutes, 4. Add the above said sauteed ingredients into a pressure cooker with the soaked Dal, jeera powder and Garam masala powder. 5. Add 2 cups of water and required amount of salt and pinch of hing.
  
• 6. In a low flame cook the Dal up to 3 to 4 whistles. switch off the stove. 7. Once the Pressure releases remove the slit green chilli, Blend the dal into a smooth puree. 8. pass it through a sieve so you get a very smooth consistency of the dal. 9. Add another cup of remaining water thin it down with the extra water you have, taste the soup and adjust the consistency and taste. 10. Boil the soup, switch off the stove. Slice the Lemon into thin round slices. Place a slice of lemon, add a tbsp of cooked rice. Pour the soup into the soup bowls.
  

Notes

 

Or you can just squeeze a tsp of lemon juice into each bowl add a tbsp of rice and pour the hot soup on top of it garnish with few coriander leaves, crushed black pepper and jeera then serve!! Serve it warm with papad or some crusty Garlic Bread.

The post Dal Soup appeared first on My Veg Fare.

This recipe is not something new as I said earlier, A new wine in an old bottle, A slight twist to our authentic Urad Dal vada recipe, A twist which our customers loved, so  has come to e-book, as my judges, critics showed a thumbs up sign, It all started with something I promised my kids I would prepare it when they came back from college, Now, what was it , It is something everybody loves , Gobi Manchurian, my kids love it as everybody who has tasted it do, It is a fusion of Indo-chinese cooking, but,  decided to make something else, ( Just like I twist my reicpes!!).   When Kalyani announced this month's Magic mingle - Urad dal and Lemon, I have been thinking, and I came up with this, I was a bit worried to post, as one of the posts I made with Haldiram's samosa and turned it into a chat, one of the readers thought that it was ridiculous to make chat like that, Personally I feel their is no such specific recipe that you have to make chat only with these, right ?.  In Bangalore we have so many chat center's and you would be surprised to know the different kind of chats people make, eat and enjoy.  Thinking in that line I thought why not when you like Vada, Dahi in your chat why not turn it into a chat., to make slightly healthier I added some more Dals to it, But, it totally your choice to make it the way you want to give it a twist.., I will give you some variations in the end.
Coming to my recipe.. what and how I made it. read through...

URAD DAL VADA CHAT

INGREDIENTS:
FOR THE VADAS
1 Cup Urad Dal
2 tbsp Channa dal
1 tbsp Moong dal
2 tbsp cup Horse Gram / Kollu
1 tbsp Poha / Avalakki /thick flattened Rice flakes
1/4 cup +2 tbsp water
2 tbsp Lemon Juice
1 capsicum / Pepper
3 to 4 Green chillies
1 tsp coarsely crushed Pepper
1'' Fresh Ginger
salt as required ( 1 and 1/2 tsp)
A pinch of Asafoetida
A pinch of Baking soda

FOR THE CHAT
2 Carrots finely grated
2 Onions chopped fine

1 tsp Chilli powder
1 tbsp Lemon juice
2 to 4 tbsp finely chopped coriander leaves
1/2 tsp salt
2 tsp Chat masala powder

FOR GARNISHING
Fine Sev and spiced Mixture ( I have used murmura mixture) as required
Sweet Chutney
Green Chutney

FOR DAHI MASALA
1 Cup of fresh thick Yogurt / Dahi / soy yogurt
1/w tsp sugar
1/2 tsp Chat masala
1/4 tsp salt
1/4 to 1/2 tsp Chilli powder ( as required)

METHOD:

FOR MAKING VADAS
Soak Urad dal, channa dal, moong dal and Horse gram for 3 hours.  Wash and soak poha saperately.
Chop Capsicum / green pepper, Green chillies, curry leaves and crushed Black Pepper.
Grind all the soaked Ingredients above with ginger and poha in it. use very little water, by sprinkling or tbsp water now and then, and grinding it into a smooth paste,
Important point: Do not add too much water, this will make the batter obsorb more oil and vadas will be very oily and kind of losses its texture, Once it is completely grinded well, you will notice that batter when picked will not stick to your hands, it will fluffy.

Once the batter is ready add all the other Ingredients mix well and fry them in hot oil, make small round balls with a small hole in the middle and fry them. Heat the oil, hold your palm on top of the oil ( not very close ), when you feel the heat that means your oil is hot, keep the flame to medium add a drop of the batter to check if it is hot, within a few seconds if the batter springs on to the top that means your oil is perfect. Now fry the batter as vadas, once they are golden red in colour, take them out of the oil and drain them on a kitchen paper.

METHOD TO MAKE THE CHAT
Grate carrots, chop onion, and all the other Ingredients under chat mix well and keep aside, do not add salt.
Once the vadas are ready add salt and lemon juice to the chat otherwise it will start giving out water, so add it in the end mix well just before serving.

METHOD TO MAKE DAHI MASALA
Take 1 or 2 cups of Plain Yogurt / Dahi in a bowl to this add little salt ( not too much as vada, chat mixture all have salt in it ), then add required quantity to chat masala, chilli powder, sugar accordingly as required to the quantity of Yogurt you are using. Above I have give for the quantity of one cup mix well and use.

ASSEMBLING DAL DAHI VADA CHAT
Cut the vadas horizontally into half, place them on a plate, sprinkle the chat mixture on top of it, then add the sev or some spicy mixture on top of it, add sweet chutney, green chutney as required to the Dal vada, you can enjoy the chat as it is or you can add Dahi Masala to it and enjoy the chat.

We all loved the chat with Dahi / Yogurt Masala, it was very tasty.  So, I decided to call this Dal Dahi Vada Chat.
This was my chat as I just ate one (a little bit one was mine!!) , cut the vadas horizontally into half, sprinkle the chat on top of it as shown in the pictures, then pour Dahi Masala on top of it. Enjoy...

This Chat goes to Magic Mingle of Kalyani's this month she gave us Urad dal and Lemon juice., tune in I have some more recipes on this combo..

VARIATION: You can just make this with only Urad dal,  You can omit capsicum/peppers from this above recipe, Make it VEGAN by not using Yogurt in this recipe or you can use soy yogurt.

The post Dal Dahi Vada Chat appeared first on My Veg Fare.

Hi Everybody, Hope you all had a wonderful Sankranthi / Bihu / Lohri / Pongal /Bhoghi whatever way you want to call it.., we all Hindu celebrate this festival with such festivity, the auspicious time and the rituals are so important to us, The important thing you might have noted is the day it falls on January 14th every year, which never changes once or twice exceptionally, where in it might fall on January 13th or 15th very rarely.
This festival is celebrated in different regions in different names and traditions, and different sweets made on this occasion.  As this is a harvest festival we use all kind of vegetables as well...
Courtesy Wikipedia...

Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotir Gamaya'- may you go higher & higher, to more & more Light and never to Darkness.

I have used Red Sugar Candy / Segappu Kalkandu / Kempu Kallu Sakkare which is said to be a good one compared to the white one, In  Ayurveda and Home remedies, you would find every body always asking  us to use in  Kashayams and  powders this as sweetener or Honey as sweetener  this also helps in cough, cold etc.., I do not have much knowledge about this.., If anybody know any tips on this do share it here in the comment so everybody will have a update on it...
Here is how I made it...

SWEET PONGAL WITH KALKANDU / KALLU SAKKARE / SUGAR CANDY
Cooking time: 40 minutes
Serves 2 to 3

INGREDIENTS:
1/3 cup Rice
3 tbsp Moong Dal / Pacchai or Paitham Paruppu / Hesaru Bele / Senagu pappu
180 grms Kalkandu / sugar candy /Kallu Sakkre*
1/4 cup Ghee
6 to 7 Broken Cashews
10 to 12 Raisins
1/4 tsp powdered Yelakka / Cardamom / Elakki
A Pinch of Edible Camphor / Pacchai Karpoora 
A Pinch of Nutmeg powder
1 Cup Milk
1 Cup Water + 1/4 cup

METHOD:
In a frying pan add a 1/4 tsp of Ghee and fry Moong dal for few minutes in a low flame until it changes to golden colour and a nice aroma comes out of it.  Remove it on to a plate and keep it aside until needed.
In a Pressure cooker** take 1 cup of Milk with 1 cup of water add the roasted Moong dal and washed Rice together and cook for three whistles in medium flame.*** until well cooked.

Do this after your cooker is in the process of cooling... In a thick bottomed vessel take 1/4 cup of water and Sugar candy / Kalkandu / Kallu sakkre,  heat them together for few minutes until all the sugar candy dissolves in it, keep it in a low flame when doing this then filter the liquid and put it back on the stove. and boil it for 1 string consistency****
Once it has reached 1 string consistency immediately add the cooked rice to it, keep the stove in the low flame, to this add edible Camphor, powdered Cardamom  and Nutmeg powder and a 2 tbsp of ghee and close it with a lid.
Now in a small frying pan heat the remaining ghee, add the raisins first when they start bubbling up add the broken cashews when you see a light change in colour, switch of the stove and keep it aside this helps in not burning the cashews too much.

You can see that the Rice, Dal and Kalkandu mixture might be a bit liquidy, that is fine when it is still in a semi liquidy form remove it from the stove, garnish with raisins and cashews mix them well together and now it is ready to be served.

MY NOTES:
* I used 180 grams if you like it more sweeter you can increase it to 200 grms which would be sufficient
** I have used Pressure cooker for a quick version
Points to remember as it has got milk in it, you should be very careful I just cook it exactly for 13 minutes if it doesn't give out a whistle I just switch off the stove when it is 13 minutes.
***Other wise cook both dal and rice without covering the pressure cooker lid for few minutes just keeping a ladle and covering it half with a plate in a low flame for few minutes when the rice is 3/4th cooked add an extra bit of water (1/4) cup and then close the lid and cook for few more minutes around 6 to 7 minutes if it gives out whistle then that is fine other wise just switch off the stove and check and cook until it is well done. Other wise without any cooker you can just cook with a ladle immersed and a plate covered on top until it is well done. If you are directly cooking this way do not forget to use a thick bottomed vessel.
**** Do not over boil, kalkandu looses its sweetness and it caramelizes to dark deep red colour but it will be tasteless and will not have any sweetness either.  when it is over boiled so keep an eye on it once it reaches one string consistency immediately switch off the stove scrape down the vessel around and pour the liquid onto the rice and mix well.

VERDICT:
Absolutely divine, had a demand for me to make it again so made it again the next day, Everybody at home and friends just loved it, It was so delicious and with a beautiful aroma and colour, kids who doesn't like sweets at all demanded me to prepare again as I had made very little 

This also goes to fifty-two-weeks of 2013 project by Aparna and Sra for the second week as Garnet as theme.., enjoyed immensely...
Here is my Garnety click for the second week

The post Segappu Kalkandu ( Kempu Kallu Sakkre ) Pongal / Lentil and Rice Sweet Porridge made with Sugar Candy appeared first on My Veg Fare.

This is one of the most classic authentic South Indian recipe, which you would have seen in many blogs, It is best to eat it really warm.  Some do like it, some don't, anyways I love this for a lot of reasons, particularly when I am travelling.  When ever I go to India and I am travelling my breakfast in Hotels / Restaurants would be this or Idlies. For two reasons,  Moong dal in this helps to keep your body cool. Ginger, Pepper and Cumin keeps it more healthy and  easily digestible not a very spicy food either. well, when it comes to Ghee may be they would have messed it up but again it will not be like home-made with pure Ghee, but, will not have too much Ghee in it either so adjustable than eating oily Dosa / Poori etc.., As said earlier Idlies are definitely perfect breakfast as they are steam cooked and again easily digestible.  well, that was quite a long list of things I had to say.. coming back to this recipe.
This is the month of Marghazi, a month completely dedicated to Lord vishnu by Andal for her love for him, which I have mentioned about her and about the significance in my older posts. Check here if you are interested.  This whole starting from December 14th  everyday we offer Ven Pongal to the God as Prasadam / Neivaidyam , My mum even today makes this everyday in a little Vangala Kinni ( bronze small bowl ). well, you know why I mentioned amma and not me, I don't make it everyday but try and make it once in a week, Usually on a saturday, festival or not.., Even in Temples this is given as prashadam every day and the temples open very early and close early as well in this month.

VEN PONGAL / KHARA PONGAL ( RICE AND MOONG DAL KHICHDI )
Cooking time: 30 minutes
Serves 4

INGREDIENTS:
1 Cup Raw Rice ( I use sona Masoori)
1/4 + 2 tbsp cup Moong dal  / Payatham (Pasi ) Paruppu / Hesaru Bele / Pesara Pappu
1 tsp Coarsely crushed Cumin seeds
1 tsp whole pepper corns
1'' Grated Ginger
Salt as Required ( around 2 tsp )*
3 and 1/2 Cups of water ( see notes )
1 Cup Milk ( see notes)

SEASONINGS:
1 tsp whole Cumin seeds
1 tsp Coarsely Crushed Pepper corns
1 sprig (10-15) Curry leaves
2 tbsp Chopped ( broken) Cashews
1/4 Pure Ghee**

METHOD:
Coarsely Crush Pepper and Cumin in a pestle and mortar.
Grate Ginger finely.
In a pan with a tsp of Ghee in a medium  flame fry Moong dal until it gives a nice aroma.
In a Pressure cooker, take  water  and milk add the fried Moong dal
Then add washed Rice into this as well.
Add required quantity of salt, grated Ginger, Crushed cumin and whole pepper,
Close the lid and pressure cook for 2 whistles / 3 whistles***
Meanwhile in a little wok / pan heat in a medium flame 2 tbsp of Ghee, to this add crushed Pepper and whole cumin seeds  lower the flame then add broken cashew nuts fry for a minute once they start changing colour switch off the stove remove it from the stove then add curry leaves give a few seconds stir then add the remaining ghee in it and set aside.
Once the cooker is cool, Remove the lid add the seasonings completely mix well and now it is ready to serve.

NOTES:
The water and milk I have suggested will make a perfectly cooked pongal, If you like it a bit more liquidy like my Hubby does, add extra warm milk or water whatever you prefer and mix well.
* Remember to adjust salt  the amount I have suggested is the salt I use, as well.
**I have also suggested 1/4 cup Ghee, you can reduce or increase it as much as  Ghee required.
***If you prefer it not too much cooked  you can switch off the stove, If you want it very soft then wait for 3 whistles and then switch off the stove.
Do not burn the cumin seeds it will taste differently, that is why I have suggested you to keep the flame low.

The post Ven Pongal / Khara Pongal ( Rice & Moong Dal Khicdi / One pot Meal ) appeared first on My Veg Fare.

MOONG DAL IDLIS

INGREDIENTS:
3 and 1/2 Red Rice ( Kaikuttu Rice ) or white Idli Rice / Sona Masoori Rice
1 Cup Moong Dal
1 Cup Urad Dal
1/2 Cup Cooked Rice
1 tsp Fenugreek seeds
1/2 tbsp Whole Pepper
1 tsp Salt
1/4 to 1/2 cup water

METHOD:
Soak separately Red Rice or White Idli Rice in enough water, Urad Dal in an other bowl, Moong Dal in an other bowl for at least 5 to 6 hours.
Grind Rice, cooked Rice, fenugreek seeds and Moong dal together, If you have a grinder like mine a small one, it is better to grind each of them separately which is a better option. Grind Rice, fenugreek seeds and cooked rice together.This way you can grind Moong dal a bit coarsely. At the end you can add pepper into the grinder  or you can coarsely grind pepper then add it to the batter. 
Grind Urad dal very well to a very smooth consistency.
Do not add too much water while you are grinding for Idli batter, use around 1 and 1/4 cup of water that would be more than enough.
Mix together all the batters with salt and leave it to ferment overnight or around 7 to 8 hours.
Once the batter is fermented grease the Idli moulds and make Idlis as you always do, steam Idlis around 12 to 13 minutes, do not steam more than that, Idlis become hard.
Updated on 12th : I had missed two things when I typed yesterday so I have updated it today :), sorry for this.
I served with Tomato and Ridge gourd chutney, a microwaved version, will post it soon.

sending this to Magic Mingle #7 of Kalyani's - Moong dal and Pepper..

The post Moong Dal Idlis (Yellow split Dal & Red Rice steamed Dumplings ) appeared first on My Veg Fare.

One day I was just talking to my sis and when I asked her what did she have breakfast she was telling me that she had Kande pohe, of course your guess is right ? She lives in North India, Her cooking is mostly influenced with North Indian cooking, Lived there for almost 18 to 20 years now!!. I have written down loads of recipes from her book which she has collected from her friends from long time.  Well, this recipe has nothing to do with North Indian cooking, it just came to me talking to her, when she said she had made Avalakki (pohe) Chitranna, that's what we call in Karnataka, what you call in North of India as Kande Pohe, and I was planning to make Ven Pongal (Khara pongal / Moong dal Khichdi ), It just hit to me why not make Khara Pongal with Poha, she was laughing and said I should try it out and tell her, so from then onwards I have been making this Pongal, which is perfect for Upvaas / Fasting during the holy days.
So here how I made it.., It's not a big hit in my family, just like ven pongal my kids don't like it much either, My Husband and me we like pongal, but my Husband is not a big fan of Avalakki / Poha , It's only after our marriage I used to make all sorts of recipes with pongal, funnily his mother never made, so, he is not really into it. But, In my Mom's house we all love poha and we are used to it..
So, It is totally you like this or not like it, is this recipe..., If you like it and try it do tell me...

AVALAKKI / POHE PONGAL ( KHICHDI )

INGREDIENTS:
1 Cup of Broken Avalakki / Pohe
1/2 Cup Moong Dal / Hesaru Bele / Pesaru pappu
1 tsp Mustard seeds
2 to 3 green chilies
1 sprig of Curry Leaves
2 to 3 tbsp Coriander leaves
1/2 tbsp of salt
3 tbsp of Oil
1 tbsp Channa dal
1 tbsp Urad dal
Water

SEASONINGS:
3 to 4 tbsp Ghee
1 tsp Pepper corn
1 tsp Jeera / Cumin

Next step....

METHOD:
First of all soak Moong dal in water at least for 1 hour.
In a mixie grind the Avalakki / Poha corasely, don't grind too much it will be become a powder which is no use to us then, wash avalakki 3 to 4 times and clean it, careful, fill water move your hand around like rinsing, leave it to stand for a 2 to 3 seconds it settles immediately drain the water using your hand as a sieve to stop the pohe running off 🙂 ( hope you understand what I am trying to tell you ) do this as indicated so you will get rid of the dirt.
This dirt usually comes out from beating the rice grains ( pohe is nothing but beaten rice with the husk and it is cleaned of nearly from the husk ).
Then fill in the water just exactly an half an inch above the pohe and leave it for some time.

Meanwhile drain the water from the soaked Moong dal, with a 1/4 cup of water in a very low flame cook it using a pressure cooker or directly in a pan with enough water until they become soft but not loose too much of their shape. ( it cooks very quickly, I have a very small cooker I use it  and cook it just exactly around 10 minutes )
After an hour or so, your poha would have completely soaked, squeeze if any extra water in them using your fist take a morsel in your fist squeeze and put it in a plate, do like this for all of it.  So, all the Avalakki is fluffy and nice.
In a wok heat oil add mustard seeds, when it is spluttering add green chillies and the dals saute them until they change colour add curry leaves then add the cooked Moong Dal mix it well, then add poha which you have kept ready.

Mix this poha with the Moong Dal and also salt well together. close a lid and leave it in a low flame.
In a small pan / wok heat Ghee, crush pepper and cumin seeds coarsely add this to the Ghee leave it for a minute and switch it of quickly.
Add this seasoning to the Khichdi mix well and serve it hot with Coconut chutney..
If desired you can squeeze bit of lemon to make it more flaourful.

I am sending this to Magic Mingle #7 of Kalyani's this month she has announced two Magic Ingredients Moong Dal and Pepper.  These two are my favourite combination tune for more recipes from these two combo...

The post Avalakki Pongal / Pohe ki Khichdi ( Atukulu Pongal ) appeared first on My Veg Fare.

• 250 gms of Moong daal /Hesaru Bele
• 2 cups of mixed chopped vegetables (cauliflower,beans,peas,carrots,capsicums)
• 3-4 green chillies
• salt to taste
• oil for frying

1. Soak Moong dal washed and soaked for 2 hours, drain all the water completely and grind into a smooth paste without any water, if it doesn't grind add a tbsp of water and grind, it is important to add very little water, if you add more water it starts absorbing more oil.
2. Then cook cauliflower, french beans, carrots, peas and drain all the water from them do not throw the water but keep it aside for future use.
3. Then wash wipe and chop the capsicums and add them directly do not cook them.
4. To the finely ground moong dal paste add all the cooked completely drained veggies and capsicum mix well, with salt to taste and with little coriander leaves finely chopped.
5. Take a wok and heat oil for frying using a spoon or your hand drop small whole walnut sized balls into the wok and fry until cooked
6. Drain them in kitchen towel and keep aside.

• 7 to 8 Ripe Tomatoes
• 1/4 cup /cottage cheese mashed (paneer)
• 2 medium sized Onions
• 1'' Ginger
• 5-6 cloves of Garlic
• 2 tbsp Red Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp of turmeric powder
• 1 tsp Garam Masala powder
• 1 tbsp of tamarind juice or 1 tsp Amchur powder
• few sprigs of coriander leaves to garnish
• 4 tbsp of oil

1. Grind Onion, ginger and garlic into a fine paste and keep aside
2. Take water in a loarge bowl and put tomatoes into it and remove their skins once well cooked, this is called blanching, and then chop into one or two pieces and allow it to cool
3. Once they are cool grind them into a smooth paste
4. Heat oil and fry the onion paste till brown (that actually takes some time!!).
5. Add the ground tomatoes once they start boiling add chilli powder, coriander powder, garam masala powder, turmeric powder, Tamarind or Amchur powder and salt to taste.
6. Add the mashed cottage cheese (paneer).
7. Mix well and cook for further five minutes.
8. Add the water from the kofta recipe which you had kept aside when drained, mix well and allow it to boil for further five minutes
9. Now add the koftas and allow it to boil once or twice, add a little bit of Garam Masala powder and garnish with coriander leaves and serve hot with puris, chapatis, pulkas or Rice.

The post Dal Kofta with Tomato Curry By the Book appeared first on My Veg Fare.

What so special ?, you must be thinking, why has she posted this ?, Of course everybody in India, know what koshumbari is, there is nothing special about it, But then why did I post it ? As my daughter said, ''because it is an authentic recipe which my mom, paati made and it will be their always when ever I need it, mummy post what ever you cook''.  well, that is how my koshumbari has come to the blog!!, and of course my daughters are my photographers, they always arrange them and take some pictures and upload them to the computer ( but sometimes I have to keep asking them if they have uploaded so I can post !!).  Well, what ever it is or however long time they take to do it, they always don't forget to take pictures before they eat and upload them, I must thank them for that.  Thank you so much girls, I love you.
This is a simple salad, which is so delicious, you can just munch it any time.  It is quite filling as well, you can do lot of variations with this recipe.

CUCUMBER-MOONGDAL KOSHUMBARI

INGREDIENTS:

• 1 whole cucumber
• 2 to 3 green chillies
• 4 to 5 sprigs of coriander
• salt as required
• A fist full of moong dal
• a pinch of asafoetida
• 1 tbsp of oil
• 1 tsp mustard seeds
• 1 or 2 tbsp of fresh grated coconut

METHOD

1. First of all soak Moong dal for an hour or so, it becomes quite soft when you break with your nails it just splits, you would know it , It even swells up. Once it is well soaked, drain the water completely and keep it aside.
2. Cut the cucumber into thin slices just as shown in picture, you can use the skin too, if you don't mind eating it, and is definitely good for health.
3. Mix Moong dal, cucumber, grated coconut and finely chopped coriander leaves
4. Take a kadai heat oil in it and then add mustard seeds once they splutter add the chopped green chillies, once they slightly change colour, pour it on top of the cucumber mixture, on it add the pinch of asafoetida
5. Just before serving add the required quantity of salt and mix everything together and serve immediately.
6. You can also add a squeeze of (1 to 2 tbsp) lemon juice which is optional, and of course it gives a great taste to the koshambari

Note: If you add salt prior to the Kosambari it gives out water and you wouldn't be able to enjoy the real juicy taste of the kosambari.  I am not saying it won't be nice later on but it tastes more delicious with the juice still in it, even today when all of us (my sisters and  me) when we go to amma's house, we actually fight for the juice, so daddy would share it to all of us, that juice mixed with every thing tastes so nice we mix it with rice and eat, when my hubby saw this first time after our marriage, he was surprised and asked us how can we eat that, and he hates koshambari as they give out water. I don't do it as often as we used to do in mom's house, mom always makes different types of kosambari's and they are on her everyday menu list!!, like the pulkas, My hubby never eats any kosambari's !!, (Mom he doesn't know what he is missing - poor chap - says my daughter).  Bless her, we love it and we enjoy it, whenever I make it.

You all agree with me right ?, If you haven't tried it...., go ahead and try it out.. you will be hooked.

The post Cucumber-moongdal Koshumbari/Kosambari (Salad) appeared first on My Veg Fare.

This dish I am posting is my husband's specialty  He loves cooking ,trying new dishes & new vegetables, Because of him I think, I have tried different kind of vegetables after coming here, , he will eat whatever I cook!!!!, isn't that great!!, Here is the method he cooks this recipe with all the different kind of greens I bring home, My children love his Keerai Masial, Here is the recipe,

He started cooking with Dill (Sabasige soppu) leaves, then he used it with spinach, sometimes when I get Kale or some green leaves I get in the supermarket, or with Rocket-spinach-Watercress combo!!!, But on Monday he cooked it with Spinach-Dill combo.....

SPINACH-DILL COMBO KEERAI MASIAL :

Here are the ingredients for the macial :

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Poricha Rasam / Moong dal Rasam

This Rasam is made by Moong dal and is so flavourful, it can be also had as a soup. It's perfect for winter days.

Course Rasam varieties

Cuisine South Indian / Main Meal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• 1/4 cup or fistful of Moong dal/Hesaru Bele/Paitham paruppu
• 1 sprig of curry leaves
• 2 to 3 sprig of coriander leaves
• salt to taste
• Tamarind Gooseberry size
• To Grind:
• 1/2 tbsp of Black gram dal/Urad dal
• 1 tsp of pepper
• 1 or 2 Red chillies
• a pinch of asafoetida
• 1/2 tsp of cumin seeds
• 1 tbsp of grated fresh coconut or Dry Coconut optional

Instructions

• Cook dal with enough water say around 2 glasses of water in a pressure cooker
• Except for cumin and coconut, fry all the Ingredients in a tsp of ghee or oil until they change the colour
• Grind all the ingredients to a fine powder
• Take the cooked dal in a vessel, with enough water in it and squeeze the tamarind extract, add to it and boil for some time so that the raw smell seizes from it
• Then add the ground masala powder and boil it while the rasam froths up, remove from fire, garnish with curry leaves and coriander leaves
• Season it with a tsp of oil and mustard seeds.

Notes

NOTE: You can squeeze lime juice when you are eating this Rasam mixed with rice and it gives a great taste to the dish. You can decrease the quantity of pepper, chillies and tamarind according to your taste.

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