Tortilla Bhel Cups with sprouted moong dhal

Earlier submitted this recipe for one of the Facebook event called #FFHTeatime. I would like to have munchy and crunchy savory snacks along with tea. I like explore tea with different condiments. You can find about it here. Tea time becomes much more fun when friends are with you. These bite sized bhel cups are mess free and easy grab snacks too.

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No onion No garlic – Dhal Palak

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Whenever I make dhal, be it North Indian style tadka or South Indian style Kadaiyal I do add garlic. But on thursdays or if I am making dhal for dhal parata, I go with this kind of simple dhal, without onion and garlic and without garam masala.

Its a comfort food which goes well with rice and roti and with the left over dhal, you can also make paratas. Also this is a light dhal as it is made with moong dhal and loaded with spinach. You can have this dhal during postpartum too by replacing the red chillies with pepper.

Here is the recipe:

Dhal Palak

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

  • Moong dhal – 1/2 cup
    • Soak the dhal for about 30 mts
  • Ripe Tomatoes – 3
  • Spinach – 1 bunch
  • Oil – 2 tsps
  • Cumin seeds/Jeera –  2 tbsps
  • Hing – 2 tsp
  • Dried Red chilly – 3
  • Cilantro – fine chopped 1 tsp
  • Salt – 2 tsps
  • Turmeric powder – 1/2 tsp
  • Cilantro – 1 tbsp

Steps:

  • Clean the spinach and chop them.

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  • Pressure cook the moong dhal along with tomatoes by adding a pinch of salt and turmeric and set aside.

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  • Heat the kadai and add oil.
  • Once the oil is hot, add cumin seeds, hing and dried red chillies broken into pieces.
  • As they start to splutter, add the chopped spinach, salt and turmeric powder.
  • Cook till they become soft. (It will take up to 4-5 minutes)

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  • Mash the dhal and tomato mixture.
  • Now add the mashed  dhal.
  • Let it boil well for 3-4 minutes.
  • Add the chopped cilantro and serve hot with rice or roti.

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Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46


Zucchini Kootu / Dhal

 

This zucchini kootu or dal or pappu is prepared with moong dal and zucchini (obviously) and this goes well with rice and roti. For me kitchen is a place for trying out different food experiments. This recipe is from one such experiment.  When I was making poori Masala, I was wondering what if substitute zucchini in place of potatoes. Why not? I tried with just two variations. Usually for poori Masala, I don’t add tomatoes. During my first attempt I added tomatoes and also coconut to get feel of usual kootu. It did came out good but it didn’t become a real big hit. So tried one more variation and this turned out to be a hit. In fact hubby mentioned it was like Saravana Bhavan Style kootu. ;-) ;-)

ZucchiniDal

Ok here is the recipe,

 Ingredients:

  • Zucchini: 3
  • Onion: 1 medium sized
  • Red chillies: 4
  • Oil : 2 tsps
  • Mustard seeds: 1tsp
  • Urad dhal : 1 tsp
  • Channa dhal: 1 tsp
  • Cumin powder: 1/4 tsp
  • Turmeric powder: 1/2 tsp
  • Salt – 2 tsps
  • Moong dhal – 1/4 cup
  • Water: 1 cup
  • Garlic cloves : 2
  • Hing : 1 tsp

Steps:

  • Pressure cook the moong dhal with the garlic cloves and mash it well.
  • Heat the oil and add mustard seeds, urad dhal and channa dhal.
  • Break the red chillies and add them as the mustard seeds starts to splutter.
  • Add hing and onions and fry them till they become translucent
  • Add the chopped zucchini and sprinkle some water and cover and cook for 3-4 minutes.
  • Now add salt, cumin powder and turmeric powder and cook till the zucchini becomes tender.
  • Now add the mashed moong dhal mixture and let it boil for couple of minutes and that’s it. :-)

ZucchiniParuppuKootu

Zucchini kootu/dhal is ready.

Notes:

  • You can add chopped ginger.
  • As red chillies are the only spicing agent, adjust accordingly.
  • You can do this kootu with chow-chow, bottle gourd also.