Beetroot Dal Tadka

This is one of the most yummiest dal recipe ever. And this is super high in nutritional value also . This is a great vegetarian option and if you eat eggs increase the nutritional value that much by adding egg to it.

Beetroot Dal Tadka (Lentils with beetroot)

Beetroot dal anda tadka

Ingredients:

 

1. 1/2 cup of finely chopped onions
2. few curry leaves
3. 2 dried red chillies
4. 1 can shoestring cut beetroot (or 1 -2 cups fresh beetroot chopped and boiled for 1 whistle)
5. 1/4 cup each of chana dal and green or yellow moong soaked in water for 30-60 minutes
6.  2 tablespoons oil divided
7. 1/2 teaspoon each of ginger-garlic paste, cumin, mustard seeds, turmeric, chilli powder, coriander powder, salt and asoefitida.

2 Eggs if using eggs (Non vegetarian option)

Pressure cook the dal for 3 whistles and set aside.

 In a pan heat 1 tablespoon oil and make scrambled eggs with little salt. Drain and set aside (Non vegetarian option)

In a pan heat the remaining oil and add cumin, mustard seeds and 2 dried chillies and curry leaves and fry till they start to splutter. Add onions and fry for 5 minutes. Add ginger garlic paste and fry for a minute. Add bettroot and all the powder ingredients and stir well. Add the pressure cooked dal and scrambled eggs (Non vegetarian option) and stir well. Simmer for 5-7 minutes. Garnish with coriander and enjoy with Tavva Paratha

Dal Tadka and Patta Gobi Phugina

Cabbage is one of those vegetables which becomes delicious when paired with any other vegetable or meat. Today it was scrambled eggs with Cabbage. And with it I also made my new favorite lentil recipe-the Tadka Dal and yummy hot dinner was ready

Dal Tadka (Split peas and lentil soup)

Tadka Dal

Ingredients:

1. 1/2 cup Chana dal or yellow split peas
2. 1/2 cup Masoor dal
3. 1/2 cup roughly chopped onions
4. 1/2 cup chopped tomato
5. 1/2 cup plain yogurt beaten
6. 1 tablespoon finely chopped onions
7. 1 tablespoon oil
8. 2 garlic pods chopped fine
9. 1/2 teaspoon each of cumin, urad dal, mustard seeds, asafoetida
10. 3 dried red chillies broken
11. few curry leaves
12. 1/2 teaspoon each of coriander powder, garam masala, salt or to taste

In a pressure cooker cook the chana dal and masoor dal along with tomatoes and onions for 4-5 whistles with 2 cups water. Mash then after the steam from the cooker escapes.

In a pan heat the oil and fry the cumin, mustard seeds and urad dal, red chillies and curry leaves till they splutter. Add finely chopped onions and fry till they become brown. Add garlic and fry till they become a little brown. Add this to the dal along with all the spices and yogurt and 2 cups of water Bring to a boil and simmer for 10 minutes. garnish with cilantro and enjoy

Cabbage Fry 

Cabbage Fry

Ingredients:

1. 1/2 medium sized cabbage chopped fine about 4 cups
2. 2 medium tomatoes chopped fine, about 1/2 cup
3. 1/2 cup chopped onions
4. 1 serrano chilli chopped
5. 1/2 teaspoon each of ginger garlic paste, salt, chilli powder, turmeric, coriander powder
6. 2 tablespoons oil

In a pan heat the oil and fry the onions till they become translucent. Add green chillies and ginger garlic paste and fry for a minute. Add tomatoes and cook covered for 5 minutes. Add all the powdered ingredients mix well and add the cabbage. Stir well and cover and cook for 15 minutes. Garnish with Cilantro and enjoy

Patta Gobi Phugina (Scrambled eggs with Cabbage)

Scrambled eggs with Cabbage

Ingredients:

1. 3-4 cups cabbage fry 
2. 2 large eggs well beaten

In the pan you cooked cabbage fry for 15 minutes, add the beaten eggs and stir well to combine in the process scrambling the eggs. Cover and cook for 3 minutes. garnish with cilantro and enjoy

Turai Dal and crispy fried fish

Today, I was busy making some bead earrings and totally forgot to keep track of the time. But the time I turned to look at the clock it was almost 12 o'clock and I didn't make any preparations for lunch and my kiddos were getting hunggy (typo on purpose)
                      Anyway, so I made an effort to get lunch ready as soon as possible. And while things were still simmering I started feeding my kids so I forgot to take proper photos. So...the menu was Turai (Ridgegourd) with toor dal and papd or appadam and crispy fried Pollock fillets

Turai Dal (Ridgegourd with yellow pigeon peas)

Turai Dal

Ingredients:

1. 2-3 medium sized ridgegourd peeled and give it as taste test to check for bitterness
2. 1/2 cup yellow pigeon peas dry roasted
3. 1 tablespoon oil
4. 1 heaped tablespoon chopped onion
5. 1/2 teaspoon each of cumin, mustard seeds, urad dal, chana dal, asafetida, finely chopped garlic, turmeric
6. 2-3 dried red chillies broken
7. few curry leaves

After peeling the turai save the peel for Ridge gourd peel chutney
Slice the ridge gourd into thin quarters and in a pressure cooker, cook the dal and turai for 4-5 whistles with a cup of water and turmeric. Open the cooker after the steam escapes and mash the dal
In a pan heat the oil and add cumin, mustard seeds, urad dal and chana dal and fry for 2 minutes. Add onions and fry for 2-3 minutes. Add the rest of the ingredients and fry for a few more minutes. If the pan is big enough add the turai dal to this or add this to the dal and simmer till it gets to the consistency of your liking. Garnish with handfull of chopped cilantro and enjoy with hot steamy rice and ghee.


Crispy fried fish (Pollock fillets shallow fried with spice rub)
Ingredients:

1. 3 pollock fillets cut into 3 pieces each
2. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder, ginger garlic paste
3. Oil for frying

Mix the spices together. Pat dry the fish and spinkle the spices on both side and set aside. Heat about 1/2 cm oil in a pan and drop the fish and fry for 5-6 minutes on each side or until fish gets crispy. Serve as is or with rice