Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

          Whisk together the yoghurt, water, gram flour and salt to taste. Keep aside.

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

 Whisk together the yoghurt, water, gram flour & salt to taste. Keep aside.

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.

Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

Raw Jackfruit Sambar (Lentil Curry - South Indian style)

 

          Sambar in general is very commonly prepared in almost all South Indian homes. In fact every household have their very own way of preparing this traditional dish. Vegetables of your choice are generally added to it, drumstick being the most common veggie.

           So check out my version of Raw Jackfruit Sambar, that has its origin from Udipi in Karnataka where it is called Halasina kayi Huli. This simple lentil curry tastes just awesome not only with rice but also with idli, dosa, uttapam, etc. So check out the step by step pictorial recipe to prepare this yummy and nutritious recipe.

               Raw Jackfruit is a vegetarian mutton and is a popular meat substitute. It is a rich source of vitamins and minerals, dietary fiber, potassium and vitamin C. Besides, it is good for diabetics as it keeps the sugar level in control. 

               So to sum up, the consumption of Raw jackfruit is beneficial to our health. Various recipes can be dished out with this wonder veggie. However, for now, go ahead and prepare this yummy Raw Jackfruit Sambar and enjoy with your loved ones. 

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a small raw jackfruit, deskinned & cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. sambar powder
• 2 tbsp. fresh coconut paste
• 1 tsp. tamarind paste
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 tsp. garlic, chopped
• 1 tsp. ghee
• a sprig of coriander leaf to garnish

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk. To it add the chopped raw jackfruit and cook for 1 whistle.

          Add salt, sambar powder, coconut paste, tamarind paste and turmeric powder. 

          Add 1 cup water and bring it to a boil. Simmer for 2-3 minutes. When done, transfer to a serving dish. 

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida, curry leaves, dry red chilies, garlic and urad dal. Sauté for a minute on a low flame. 

          Then pour this tempering over the prepared sambar. Add a tsp. of ghee and  garnish with a sprig of coriander leaf. Relish with hot steamed rice. 

Note - 

1.  I have skipped jaggery / sugar in this recipe. You may add so if you wish. 

2.  I have made use of store bought sambar powder. But if preparing it at home, then grind the coconut along with the other ingredients. 

3.  I have added a tsp. of ghee to the end product as this makes the sambar more flavorful and aromatic. However, it is purely optional.

                            Pressure cook the dal in 1cup water for 4-5 whistles. Give it a whisk. 

                                 To it add the chopped raw jackfruit and cook for 1 whistle.

                  Add salt, sambar powder, coconut paste, tamarind paste & turmeric powder. 

                             Add 3/4 cup water & bring it to a boil. Simmer for 2-3 minutes. 

                             When done, transfer to a serving dish. 

                       Heat oil & temper with mustard seeds. After it stops crackling, add the

                         asafoetida, curry leaves, dry red chilies, garlic & urad dal. Sauté for a 

                         minute on a low flame. 

                                  Pour this tempering over the prepared sambar. 

                     Add a tsp. of ghee & garnish with a sprig of coriander leaf. Relish with 

                     hot steamed rice. 

Bhaja Muger Dal (Roasted Moong Dal / Green Gram Lentil - Bengali Style)

 

           This is a typical Bengali homemade style moong dal (Green gram lentil) recipe that is relished with hot steamed rice. It is a very popular dal recipe among most Bengalis. You can relish it with a dash of lime and some aloo bhaja (fried potatoes) as an accompaniment. Dry roasting the dal brings out the nutty flavor.

       This is a 'no onion & no garlic' dish. I gave a tempering of bay leaves, dry red chilies, cumin seeds and whole garam masala. Cumin seeds can also be replaced with panch phoron too. Some ghee is added to the end product for a more intense flavor. So check out the step by step pictorial recipe to prepare this great comfort food.

• 1/2 cup split moong dal (Green Gram)
• 2 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chilies
• 1 inch cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped 

            Dry roast the moong dal till light brown in color. Soak in water for 30 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well and keep aside.

            Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

            Now add the ginger and continue to fry for a minute more. Add the boiled dal, salt, turmeric powder and green chilies. Adjust water according to the consistency required.

            Simmer on a low flame for 2-3 minutes. When done, add the ghee and coriander leaves. Give it a stir and serve with hot steamed rice.

                      Dry roast the moong dal till light brown in color.

                        Soak in water for 30 minutes. 

Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well & keep aside.

     Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

               Add the ginger & continue to fry for a minute more. 

     Add the boiled dal, salt, turmeric powder & green chilies. Adjust water according to the consistency required. Simmer on a low flame for 2-3 minutes. 

                 When done, add the ghee & coriander leaves. 

                    Serve with hot steamed rice.

Moong Dal Fry (Green Gram Lentil Curry)

 

          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having it with some pickle or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. 

          It is a very common dal made in every household in the Northern parts of Punjab. This delicious Moong Dal Fry is also very popular in restaurants worldwide. So check out the step by step pictorial recipe to prepare this amazing dal fry.

• 1/2 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

            Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk and keep aside. 

            Heat oil in a pan and temper with cumin seeds, dry red chili and asafoetida. Allow it to splutter.

            Then add the onion, ginger, garlic, salt and turmeric powder. Sauté till light brown. 

            Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

            Garnish with lime juice, coriander and mint leaves. Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

      Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it

      a whisk and keep aside. 

        Heat oil in & temper with cumin seeds, dry red chilies & asafoetida. 

        Add onion, ginger, garlic, salt & turmeric powder. Sauté till light brown. 

                  Add boiled dal & green chilies. Simmer for 2-3 minutes. 

                     Garnish with lime juice, coriander and mint leaves.

         Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.