This is a wholesome and a nutritious recipe that has both lentils and mixed veggies. I prepared in a Bengali style by tempering it with panch phoron and whole garam masala. Masoor Dal (Red Lentils) is a common dal preferred in most of the Bengali homes. So I try to prepare it in various ways.
This is best relished with hot streamed rice, accompanied by either aloo bhaja (fried potato strips), begun bhaja (fried eggplants) or just fried / roasted papads. This is a "no onion-no garlic" dal recipe, so it can be well incorporated in those fasting days.
I just added ginger, which if preferred, can also be omitted. But make sure to add some ghee and coriander leaves to the end product to enhance the flavour. It can also be served to young kids along with some mashed brown rice for a well balanced meal. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup masoor dal (red lentils), soaked for an hour
- 1 cup mixed veggies (pumpkin, bottle gourd, green papaya, radish, etc), chopped
- 1/4 cup green peas
- 1 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds)
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. ginger, finely chopped
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 tbsp. coriander leaves, chopped
- 1 tsp. ghee (clarified butter)
Boil dal along with the chopped veggies and green peas in 1 & 1/2 cups water for 2-3 whistles. Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms and cloves.
Sauté till it stops spluttering. Then add the ginger and green chilies. Fry for a few seconds. Add in the boiled dal, salt and turmeric powder.
Simmer on low to med. heat for 2-3 minutes. Add coriander leaves and ghee. Give it a stir and garnish with more coriander leaves. Serve with rice or chapatis.
Boil dal, chopped veggies & green peas in 1 & 1/2 cups water for 2-3 whistles.
Heat oil & temper with panch phoron, cinnamon, cardamoms & cloves.
Add ginger & green chilies. Sauté for a few seconds.
Add boiled dal, salt & turmeric powder. Simmer for 2-3 minutes.
Add coriander leaves & ghee.
Garnish with more coriander leaves & serve with rice or chapatis.
It is a well known fact that this soup has its origin from the British Raj. It is also called as an Anglo Indian Soup. The name derives from the Tamil word 'Milagu' & 'Thanni', meaning 'Pepper Water'. Whatever the reason, this soup tastes simply superb and very filling too. It is a curried soup with the flavors of lentil, rice, apple and all other spices.
It is finished off with coconut milk and lime juice to get a tangy taste. So if you are looking for a light meal then go for this amazing curried soup. For this you need to check out the step by step pictorial recipe to prepare it.
- 1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
- 1/4 cup brown rice, soaked for an hour
- 1 apple, chopped
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. garam masala powder
- 1/2 tsp. pepper powder
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder or to taste
- salt to taste
- juice of 1 lemon
- 1/2 cup coconut milk (room temperature)
- 2 tbsp. oil
- 4-5 cups water / vegetable stock
- 1 tsp. coriander leaves, chopped
- 1 tbsp. fried onions
Heat oil and sauté the onion till light brown. Add the ginger-garlic paste, and all the dry spice powders mixed with some water. Sauté till the oil separates from the sides of the pan.
Add the chopped apple, soaked tuvar dal, soaked rice and the stock. Pressure cook for 3-4 whistles.
When cool, blend into a puree. Adjust the consistency as desired. Simmer on a medium flame till it comes to a boil.
Switch off the flame and add the coconut milk and lemon juice. Serve, garnished with coriander leaves and fried onions for an exciting light meal.
Note-
1. Carrots and potatoes are also used in this soup, but I had to skip the latter as it was not readily available at that moment. And I substituted potatoes for rice.
2. For a non-veg. version you can add chicken stock / mutton yakhni.
Soak dal & rice in sufficient water for an hour.
Heat oil & sauté onion till light brown.
Add ginger-garlic paste & all dry spice powders mixed with a little
water. Sauté till oil separates from sides of the pan.
Add chopped apple, soaked tuvar dal, soaked rice ....
...... and stock.
Pressure cook for 3-4 whistles.
When cool, blend into a puree. Simmer on medium flame till it comes to a boil. Switch off the flame & add coconut milk & lemon juice.
Serve, garnished with coriander leaves & fried onions.
This is a traditional and a delicious lentil preparation from the region of Odisha. It is unique in the sense that it is cooked with all the vegetables thus making it very healthy and nutritious. It is very popular in every Odia household and is a must on an Odia platter. It can be relished either with rice or chapatis. So check out an easy step by step pictorial recipe to prepare this simple delicacy.
- 1/2 cup Tuvar dal (split pigeon pea lentil), soaked for 30 minutes
- 3-4 cups chopped mixed veggies (bottle gourd, beans, pumpkin, raw papaya, eggplant, raw banana, broad beans, cauliflower, potato, radish)
- 2 tbsp. mustard oil
- 1 tsp. panch phoron
- 2 bay leaves
- 2 dry red chilies
- 1 onion, chopped
- 1 tsp. ginger, chopped
- salt to taste
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. garam masala powder
- 1 tbsp. ghee
- 1 tbsp. fresh grated coconut
- 1 tsp. coriander leaves, chopped
Pressure cook the dal along with all the chopped veggies and 2 cups water for 2 whistles. Keep aside.
Heat oil in a pan and temper with bay leaves, dry red chilies and panch phoron. After it stops spluttering, add the onion, ginger and turmeric powder. Sauté till light brown.
Add the boiled dal, cumin powder, salt, garam masala powder and red chili powder. Cover and simmer for 2-3 minutes.
When done, add ghee and mix well. Garnish with fresh grated coconut and coriander leaves. Serve with hot steamed rice.
Note -
1. If preferred, you can add the soft veggies after the lentil is boiled. Then pressure cook for another whistle till done.
Cut all the veggies & keep aside.
Pressure cook dal along with all the chopped veggie & 2 cups water
for 2 whistles. Keep aside.
Heat oil & temper with bay leaves, dry red chilies & panch phoron.
After it stops spluttering, add onion, ginger & turmeric powder. Sauté
till light brown.
Add the boiled dal, salt,
cumin powder, garam masala powder & red chili powder. Cover &
simmer for 2-3 minutes.
When done, add ghee & mix well.
Garnish with fresh grated coconut & coriander leaves. Serve with hot
steamed rice.
