Tadke Wali Chana Dal Raita (Tempered Bengal Gram in Yoghurt Sauce)

          Raita is an amazingly healthy and an yummy side dish made of yoghurt to which veggies /  fruits / herbs are added. It is an essential accompaniment to Biryani, pulao, khichdi, jeera rice or any type of Indian bread. 

          There are various types of raita that you can dish out. But today let me share an unusual raita prepared with boiled chana dal. I added a tempering to it which took it to another level. So check out the step by step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal Gram Lentil), soaked overnight
• 1 cup yoghurt, whisked well
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana  dal (Bengal gram)
• 1 sprig curry leaves
• 2 slit fresh green / red chilies

          Pressure cook chana dal in 1 cup water for one whistle. Drain and keep aside. In a bowl, mix together chana dal, yoghurt, salt and coriander leaves.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, chana dal, curry leaves and the chilies.

          Sauté for a few seconds and switch off the flame. Pour this tempering over the prepared raita and enjoy as a side dish with pulao, plain biryani, khichdi, jeera rice or any form of Indian bread.

                    Pressure cook chana dal in 1 cup water for one whistle. Drain & keep aside.

                                Mix chana dal, yoghurt, salt & coriander leaves.

                  Heat oil & temper with mustard seeds. Then add urad dal, chana dal, curry
                  leaves & chilies. Sauté few seconds & switch off the flame. 

                                 Pour this tempering over the raita. 

                          Enjoy with pulao, plain biryani, jeera rice, khichdi or Indian bread.

Chane Ki Dal - Haryana Style

          This is just a simple, healthy and at the same time a delicious chana dal (Bengal gram) in yoghurt. This can be termed as a raita as there is no cooking involved. I came across this awesome and a bit of an 'off the beaten track' recipe in one of the cookery shows and so decided to give it a try. It can be relished with any form of rice or Indian bread. So check out the step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal gram lentil), soaked overnight
• 1 tsp. fennel seeds
• 1 cup yoghurt
• 1 tsp. mustard seeds, soaked in water for an hour
• 2 green chilies
• 1/2 tsp. turmeric powder
• salt to taste
• 1-2 tbsp. coriander leaves (opt)
• 1/2 tsp. red chili flakes (opt)

          Boil the dal in 1 cup water along with turmeric powder and fennel seeds for one whistle. Then separate the lentil from the stock. Keep aside.

          Grind the mustard seeds, green chilies, a pinch of turmeric powder and little water to a paste. 

          Mix the paste along with the yoghurt and salt. Whisk well and add to the boiled and drained chana dal.

          Garnish with coriander leaves and chili flakes and serve as a side dish or as raita. Goes well with any form of rice or Indian bread.

                   Boil dal in 1 cup water along with turmeric powder & fennel seeds for
                   one whistle. Then separate the lentil from the stock. Keep aside.

                Grind mustard seeds, green chilies, a pinch of turmeric powder & little
                water to a paste. Mix paste with yoghurt & salt. Whisk well.

                               Add to the boiled & drained chana dal.

                                Garnish with coriander leaves & chili flakes.

                   Serve as a side dish or as raita. Goes well with any form of rice or Indian 
                   bread.

Poha Sooji Dosa (Flattened Rice-Semolina Pancakes)

          Want a healthy breakfast? Then try Poha Sooji Dosa. Very easy and nutritious, it is an instant version as there is no fermenting required. You can dish out in a short notice. So next time thinking of preparing dosa for breakfast, do give this recipe a try.

          It is an excellent weekend breakfast if you would like to introduce healthy eating in the family. It is also a perfect lunch box meal and a great after school snack. Add any chopped veggies that your kid likes to make them more healthy. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups poha (flattened rice) I used brown poha
• 1 & 1/2 cups sooji (semolina)
• 1 tbsp. oil
• 1-2 dry red chilies, broken
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 1 tbsp. chana dal (Bengal gram lentil)
• 1-2 sprig curry leaves
• 1 cup yoghurt
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 2 tsp. idli podi (gun powder) 
• 1/2 tsp. baking soda
• pinch of asafoetida (opt)
• salt to taste
• oil to shallow fry
• coconut chutney & sambar to serve

          Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Sauté for a few seconds.

          Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.

          Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.

          Add more water to have a batter like consistency. Heat the tawa / griddle and add few drops of oil. Sprinkle some water and wait till it sizzles off. Wipe dry with a kitchen towel.

          Pour a ladle of the dosa batter and spread it evenly into a round circle with the back of the ladle. Drizzle some oil over and around the edges of the dosa.

          Cook on a medium flame till one side is done, before flipping it over to cook the other side. When done, transfer to a serving plate. 

          Make similar dosas with the remaining batter. Serve them hot with coconut chutney and sambar.

                                  Heat oil & temper with mustard seeds & whole red chili. 

                   Add curry leaves, asafoetida, urad dal & chana dal. Sauté few seconds.

                Add sooji & poha. Stir fry for 2-3 min. or till you get a nice aroma. Set aside 
                to cool down.

                       Add yoghurt, green chilies, coriander leaves, idli podi, baking soda, 
                       asafoetida (opt), salt & 2 cups water. 

                                  Mix well & set aside for 25-30 minutes.

                    Pour a ladle of the dosa batter & spread it evenly into a round circle with
                    the back of the ladle. Drizzle some oil over & around the edges.

                     Cook on a med. flame till one side is done, before flipping it over to cook
                     the other side. 

                              Serve them hot with coconut chutney & sambar.