MASOOR DAL (RED LENTIL)

                                                                         Masoor dal(red lentils)  is a popular dish known to stimulate lactation in nursing mothers. ie; good for both mother and baby.is rich in iron and a great source of fibre,also rich in vitamins,folic acid,several minerals ,notably iron,zinc and is virtually fat free.It is exeptionaly nutricious and delicious too.nowadays i cant think lunch without masoor dal  seasoned with various types  of tadka/baghar/chhaunk/garnish.



and here is the recipe:
Ingredients:
Masoor dal  100g
1/2 tsp turmeric powder
2 tsp salt
1 litre water

Method:
Mix all the ingredients in a pressure cooker close the lid and place on the gas on high flame.after1 whistle  bring the heat down and let it simmer for about 15 to 20 minutes. remove from gas.when cool remove the lid. this dal is ready to garnished.



for tadka/garnish
type 1(simple)
1 tbsp pure ghee
1 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds

method:
Heat ghee in a pan.add the seeds when splutter pour the dal/lentil mix very well.remove from fire.serve with rice or roti/indian flat bread.



type 2(my fovourite)
2 tbsp mustard oil
1 tsp carom seeds
1 tsp cumin seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tbsp crushed garlic
1 tbsp crushed ginger

Method:
Heat oil a pan.add the seeds when splutter add crushed garlic and ginger ,add dal and mix well.Remove from fire.serve.new mums eat or drink atlest two times a day  for your good health .:)


type 3(spicy)
1 tbsp oil
1 red dried chilly
1 chopped green chilly
1/2 tsp carom seeds
1/4 tsp onion seeds
1  finely chopped tomato
1 tbsp crushed garlic
1 tbsp crushed ginger
salt  to taste
1 pinch turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder(optional)
2 tbsp finely chopped cilantro leaves


Method:
Heat oil a pan.add the seeds and red chilly when splutter add crushed garlic and ginger  mix well,add turmeric and salt after 1 min add chopped tomato,mix .after  2 min add all the powders after 2-3 minutes a nice aroma will come.now por the dal add cilantro leaves and mix very  well. remove from fire. serve weth rice or roti.


type 4(with herbs)
1 tbsp oil
1/2 tsp  carom seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
hand full mint leaves
hand full curry leaves
hand full chopped coriander/cilantro leaves

Method:
Heat oil a pan.add the seeds and red chilly when splutter add curry and mint leaves one by one after a min add dal mix well add cilantro leaves.serve.

arhar dal with kathal {pigeon beans with jackfruit}

Today is Chaitra Durgashtami  and was not in mood to cook veggie with onion and garlic .so i tried dal with jack fruit.The flesh of the jack fruit is starchy, fibrous and is a source of dietary fiber.pigeon beans contain high levels of protein and the important amino acidsmethionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. . here is my recipe:

Ingredients:
4 cup chopped kathal( baby jack fruit without seeds)
1 cup arhar(toor) dal
1/2 tsp turmeric powder
3 chopped tomatoes
1 tsp grated ginger
salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/4 tsp kitchen king powder
1 tsp oil
1pinch asafoetida
1 tsp cumin seeds

Method:
                Pressure cook dal with kathal,turmeric powder,salt and all powders except garam masala.cook for 3-4 whistle or till done.

                Heat  oil in a pan when hot add cumin seeds when splutter add asafoetida ,then add chopped tomatoes and grated ginger ,a pinch of turmeric,salt saute for a min.add cooked dal-kathal.mix very well .add garam masala simmer the flame and close the lid for 10-12 minutes.

serve with rice .   its really delicious and mouth watering.
this is part of "Design a menu" check here..

Also going to  cooking with whole food toor dal/pigeon beans  and Kiran's announcement page.....

sending this recipe to  Charita's and Aarnavi's "C for Colourful Currys" 

This is going to  For the love of cricket and legume  and Susan’s MLAA