Dal Tadka

Dal Tadka is a simple everyday comfort food eaten with rice. There are several ways of preparing dal tadka which uses slightly different Lentils and process. I try to use very less spices and as much as possible use fresh herbs and spices.

Ingredients:

• 1 cup toor dal 
• 1 cup moong dal
• ▢1 teaspoon turmeric powder
• ▢1.5 teaspoon salt divided, adjust to taste
• ▢4 cups water
• ▢1 inch ginger
• ▢1 green chili
• ▢1.5 tablespoons ghee 22 ml, also known as clarified butter or use oil
• ▢1 teaspoon cumin seeds
• ▢1 teaspoon cumin powder
• ▢
• ▢1 medium onion 150 grams, chopped
• ▢2 medium tomatoes chopped
• ▢1/2 teaspoon coriander powder
• ▢1/4 teaspoon kashmiri red chili powder
• ▢1/8 teaspoon red chili powder or adjust to taste
• ▢2 tablespoons chopped cilantro
• ▢1 teaspoon kasuri methi crushed, dried fenugreek leaves
• 1 Tablespoon Butter
• 1 Tablespoon oil

Tempering/Tadka

• ▢2 teaspoons ghee 10 ml
• ▢8 large garlic cloves chopped
• ▢1/4 teaspoon hing/asafoetida
• ▢2 dried red chilies
• ▢1/4 teaspoon kashmiri red chili powder

Instructions 

• Pressure cook add toor dal and moong dal along with turmeric, 1 teaspoon salt and 3 cups water.
• Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release. Set it aside.
• Meanwhile grate 1-inch ginger and cut green chili. Set it aside.
• In a heavy bottom pan, heat butter and oil on medium heat. Once hot, add the cumin seeds. Saute for few seconds until fragrant.
• Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color.
• Add the ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away.
• Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cover and cook for 7 to 8 minutes until tomatoes are very soft and cooked.
• Then add the coriander powder, cumin powder, kashmiri red chili powder. Stir the spices with the masala for few 30 seconds.
• Add the boiled dal to the pan and mix. Add more water if the dal is thick. Let the dal simmer for 3 to 4 minutes. Add crushed kasuri methi.
• For the tempering/tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 2 chopped garlic cloves. Also add hing and dried red chilies.
• Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat.
• Pour tempering over the dal and mix. 

Whole wheat garlic naan

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Naan:

• 1.5 cup whole wheat flour or all purpose flour
• 1/2 cup curd
• 1 tsp salt
• 1 tsp powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Vegan version:

• 2 cup whole wheat flour or all purpose flour
• 2 Tbsp oil
• 1/2 cup water
• 1/2 tsp instant yeast
• 3 Tbsp water for yeast mixture
• 1 tsp sugar
• 1 tsp salt
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Naan ready to be cooked

Instructions

Regular Naan:

1. Mix all the ingredients except toppings. Mix well to combine and cover with a towel. Let the dough sit for 25 - 30 mins in a warm place.
2. Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Vegan Naan:

1. First mix yeast, water, sugar and keep aside
2. In a bowl, mix flour, garlic and oil
3. Add the above yeast mixture with 1/2 cup water and knead into a smooth dough
4. Cover with a towel and set it aside for 45min to an hour until doubled.

Common steps for both versions:

1. Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds. 
2. Heat a cast iron or heavy bottom skillet over medium high heat. 
3. Flip the naan over and add a generous amount of water. Make sure its a lot of water, this will help the naan to stick to the skillet when we flip over on the burner.
4. When the skillet is hot, transfer the naan to the skillet, sticking the wet side to the skillet. Press a little.
5. Cook for few min on one side and flip the skillet over the burner and cook for few min.
6. Apply garlic-butter mix on the hot naan for additional garlic flavor. Skip this step for vegan version
7. Enjoy with any Indian curries.

Channa masala

Ingredients: 

• 3 Tbsp oil 
• 1 red onion, finely diced
• 1 Tbsp ground cumin
• 1 Tbsp jeera
• 1 Tbsp onion seeds
• 2 Tsp ajjwain seeds
• 1Tbsp ground coriander
• Sea salt to taste 
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
• 2 Tbsp fresh ginger, minced
• 1/2 cup fresh cilantro, chopped
• 1 Tbsp everest channa masala powder (any brand works)
• 1 tsp chili powder
• 1 tsp ground turmeric
• 4 medium sized finely diced tomatoes
• 2 cups chickpeas, soaked and drained
• 1 tsp sugar
• 2 Tbsp kauri methi

Instructions:

1. Heat a large pot over medium heat. Once hot, add oil, cumin, onion seeds, ajjwain, onion and one-third of the salt 
2. Add chopped/crushed garlic, ginger, cilantro to the pan with the onions.
3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
4. Next add pureed tomatoes and chickpeas and remaining salt. Add the channa masala powder and stir well, until oil separates out.

   If the mixture looks a little too thick, add water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer
6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
7. Remove from heat and cook in a pressure cooker or instant pot for 20min. 
   Stir to mix, then let cool slightly before serving. Fresh cilantro for excellent garnish. 

Double decker paratha

I was very confused as to how will both sweet vegetables i.e. Peas and Carrot go along. They both are sweet in taste. But I was amazed by the combination with proper quantity of green chillies. In this recipe the proportion of chillies is very important, we need to keep that in mind.

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings

What all you will need:
12 chapatis

For The Carrot Stuffing
1/2 cup grated carrot
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/2 tsp oil
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp chopped coriander (dhania)
1/2 tsp oil
salt to taste

Other Ingredients
2 tsp oil for cooking

How do we make them:
For the carrot stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed
1. Spread 1 tablespoon of the carrot stuffing on one chapatti and cover with another chapatti.
2. Then spread 1 tablespoon of the green peas stuffing, place another chapatti on the top and press firmly to seal the edges.
3. Cook the resultant double decker parathas on a tava (griddle) on both sides, using a little oil.
R4. epeat with the remaining chapattis and stuffing to make 3 more parathas.
Serve hot.

Muli or raddish paratha

Muli or Raddish paratha

Servings - 4 persons

Preparation time - 20 min

Ingredients :
1 teaspoon green chilly finely chopped
2 teaspoon dhaniya-jeera powder
1/2 teaspoon turmeric powder
250 grams Muli or raddish
1/2 Asafoetida (Hing)
Cilantro/coriander
2 teaspoon jeera
salt to taste
Oil




Method :

1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and
haldi to it. Then add jeera.

2. Add grated raddish and chopped cilantro.

3. Add salt and green chilly. Fry it for sometime.

4. Roll the wheat flour ball in a small circle. Put some muli/raddish masala
into the circle. Fold in the shape you wish and roll it into the shape
you wish.

5. Roast the paratha in butter and have hot with any sabji or pickle of
your choice.

Coriander/Cilantro paratha

Coriander/cilantro paratha

Makes 8 parathas

Time of preparation - 20 min

Ingredients :
1 bunch Cilantro/coriander (makes 8 parathas)
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1/2 Asafoetida (Hing)
2 teaspoon jeera
salt to taste
Oil




Method :
1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and haldi to it. Then add jeera.
2. Add the chopped cilantro.
3. Add salt and red chilly powder. Fry it for sometime.
4. Roll the wheat flour ball in a small circle. Put some cilantro masala into the circle. Fold in the shape you wish and roll it into the shape you wish.
5. Roast the paratha in butter and have hot with any sabji of your choice.