Masoor Dal Pulao (Red Lentil Rice)

Masoor Dal Pulao (Red Lentil Rice)

For almost two weeks now, I have barely had the energy to cook even a basic meal leave alone anything new or special. Unfortunately this time the road to recovery seems so far off that I am not there yet. For the same reason my appetite has come down and the only thing I am able to enjoy is the traditional ‘paruppu sadam’ (pigeon peas mixed with rice and ghee). I was pretty sure I would not get any better staying away from vegetables and hence today I had to drag myself into the kitchen and make an easy and quick recipe which would have dal and vegetables in it. Before gathering the energy I had to send some important emails and then looked for some dal rice recipes. As with most dishes many people have posted many different varieties of recipes and I am just going to add one more to the list! I made it with barely any energy in my body so you can imagine how simple it must be!

¼ cup red lentil (masoor dal), rinsed
¾ cup basmati rice, rinsed and drained
1 red onion, chopped
1 tomato, chopped
1 cup green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon sambar powder (or use a mixture of coriander powder and red chilly powder)
½ -1 teaspoon red chilly flakes
Cooking oil
Salt to taste
Turmeric powder
A piece of whole spices like bay leaf, cinnamon stick, star anise, cloves

Heat a tablespoon oil in a wok or skillet and add the whole spices. Once the spices heat up, add the rice and fry until it turns colour.

Add a few drops oil to the rinsed dal, add the rice and a cup of water and pressure cook (note that quantity of water may vary depending on the quality of rice. Usually people go with adding two portions of water to one portion of rice but for me, that does not work)

In the wok, heat some oil and add cumin seeds. Once it splutters add the red onion and fry until it changes colour

Add the tomato and peas and cook until done

Add turmeric powder, sambar powder and red chilly flakes and salt and cook for about 3 minutes then add the rice and mix well and remove the whole spices if you prefer

Garnish with chopped coriander and serve with a raita or if you have more, make a nice side dish!

This way of frying the rice and pressure cooking helps me keep the grains separate as I am wary of the dal-rice mixture become mushy like a kichdi if I cook it in the saucepan itself. I am going to try this recipe with brown rice next time.

Kadala Curry (Black Chickpea/Channa Curry)

Kadala Curry (Black Chickpea/Channa Curry)

Channa or chickpea is a great source of low fat protein. As it is quite easy to make a curry with it, I usually keep some dry chickpeas as well as tinned ones handy. Despite being more nutritious the black chickpea does not always find a place in my kitchen. I would only buy it if I intend to do anything specific. So this time I had specifically planned to make kadla curry and probably the best accompaniment for it – puttu. This dish however turned out great with rice, chapatti as well. This is different from the typical channa dish as it is more south Indian style, specifically Kerala style. My husband was introduced to this dish in a Keralite run restaurant in Banglore. I never got to taste it and had to guess ingredients based on the description he gave. The first attempt was a while ago and was alright but this was great. Here is how I do it...

1 tin black channa (black chickpea)
1 onion, finely chopped
3 large tomatoes, finely chopped
1 sprig curry leaves
Turmeric powder
Asafoetida
1 teaspoon sambar powder (or chilly powder)
1 teaspoon mustard seeds

For the masala paste:
1-2 inch long ginger piece
3-5 dry red chillies (adjust according to your preference)
1 large onion, coarsely chopped
2 tablespoon grated coconut/coconut powder/dessicated coconut
Cooking oil, preferably coconut oil

With the exception of coconut, fry all other ingredients mentioned for masala paste until onion is done. Cool and grind to paste along with coconut and required amount of water

In a skillet/wok, add couple of spoons of oil and once hot add mustard seeds. Allow it to crackle and add turmeric powder, asafoetida and onions and fry until it changes colour

Add the chopped tomatoes and curry leaves and little water and cook until the tomatoes become mushy

Add the chickpea (drained and rinsed), the ground masala paste and sambar powder. Add required amount of water and simmer for 10-15 minutes or until desired consistency is reached. Season with salt and bear in mind that tinned chickpea already have some salt.

Serve hot

Banana Bread Loaf

Banana Bread Loaf

Did you notice that it has been a while since I posted a recipe on my blog? Well, it is because I am supposed to be on vacation. Having said that I did not mean to take a break from my blog as I thought I have more opportunity to not just post my drafts but also make more new dishes. Time and again I get reminded that man proposes god disposes. Leave alone cooking, I have been so unwell that I have not been able to even eat. Last few days have been the worst days and hope no one has to endure such pain. Anyway, I had written this recipe a while ago but never got to post it. Finally, here it goes...

1 cup plain flour and whole wheat flour mixture (you could use just plain flour too)
1 ripe banana, mashed to puree
Less than ¼ cup sugar
¼ cup milk
2 tablespoon unsalted butter
1 teaspoon baking powder
1 pinch salt
1 pinch baking soda
4 teaspoons curd/yoghurt
1 teaspoon vegetable oil

Sift together the flour, baking powder, baking soda and salt. Then add the sugar

Add the banana puree, milk, melted butter, yoghurt and oil and fold the mixture until combined

Grease a loaf tin and pour the batter and bake for 20-25 minutes at 180degC.

Cool for good few minutes and cut into slices

To check if bread is done, insert a tooth pick in the centre and if it comes out clean, it is done. You could add even a spice like cinnamon or nutmeg to the batter.