This recipe uses Tuvar dal, which is the most commonly used lentil in India, every other lentil follows.Ingredients1 cup tuvar dal (split pigeon peas)2 tablespoons ghee (use another tsp or so, for garnish if you would like)1/4 teaspoon asafoetida (hing)1 teaspoon mustard seeds1 teaspoon cumin seeds3 cloves garlic (roughly chopped)1/2 jalapeno, finely chopped4-5 curry leaves (torn into half, each)1 medium sized Roma tomato (chopped)1 teaspoon turmeric powder1/2 teaspoon cayenne powderSalt to taste1 tablespoon jaggery/sugarInstructionsUsing a pressure cooker, cook dal (that has been rinsed once and drained) until 3 whistles or until completely cooked. You will normally need 3 whistles and 3 cups of water to cook 1 cup dal. You can also soak dal overnight in 3 cups water and...
She makes very good Cholay, Punjabi style since she is a punjabi, and has agreed to share her recipe with me. I am sharing it with you guys, but its not mine, its her's. Thank you Auntyji!Ingredients2 cups garbanzo beans (they should be 2 cups after they are soaked overnight, the water has been drained and pressure cooked in fresh water + 1 teaspoon salt for 4 whistles), so use about 1 cup raw garbanzo beans and soak overnight. Alternatively, you can use canned chickpeas, drain the water and rinse the chickpeas, set aside1 medium red onion, finely chopped4 tablespoons oil2 tablespoons fresh ginger, grated (with the skin-on is fine)1 teaspoon turmeric powder1 jalapeno finely chopped2 cups tomatoes, finely chopped1...
I made this very simple okra dish last night, it is so simple that it only requires 3 ingredients. It is usually made in Bengal, and is inspired by the main spice mix of Bengal called Panchphoran (which is a medley of 5 whole spices - fenugreek seeds, onion seeds, mustard seeds, fennel seeds and cumin seeds).Ingredients2 tablespoons Panchphoran4 cups fresh okra, ends trimmed off and sliced horizontally into 2 so that you get 2 long piecesSalt, to taste, about 3/4 teaspoonInstructionsHeat oil in a non-stick fry pan and when the oil is hot, add Panchphoran and saute for a couple of minutes.Add salt and okra, mix carefully so that the panchphoran is spread on all the okra pieces.Cook for...
Most Indian homes that I am aware of will make this dish when one is sick or tired. It is a very simple dish, humble and quick to make. There are many versions to this dish, some add ginger and garlic while others add other vegetables and make it. The key is to make this dish only in pure ghee, with white basmati rice and toor dal. Every other way has some addition or variation to it. This is as Indian as it can get...reminds me of one of the most humble ways to cook.Ingredients1 cup white basmati rice1 cup toor dal (split yellow lentils)1 tablespoon cumin seeds1 jalapeno, finely chopped2 tablespoons ghee1/2 teaspoon turmeric powder1 teaspoon salt2 tablespoons ghee...
Ingredients8 jumbo prawns, deshelled and deveined1/2 cup light coconut milk1 tablespoon coriander powder1 teaspoon turmeric powder1 tablespoon paprika powder1/2 teaspoon cayenne powder1 teaspoon salt2 tablespoons oil1 tablespoon ginger garlic paste2 tablespoons cilantro, choppedInstructionsHeat oil in a 3 qt medium pot over medium heat.Add ginger garlic paste and saute for a couple of minutes.Meanwhile, prepare a paste of the remaining ingredients except cilantro and shrimp.Add this paste to the ginger garlic. Stir and bring it to a boil.Add shrimp and mix, cook covered for 7-8 minutes on medium-low heat.Garnish with cilantro and serve hot.
