CHAR DAL KA DALCHA

CHAR DAL KA DALCHA
Hyderabadi preparation made using four dals
Preparation Time : 45-50 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Split Bengal gram (chana dal) 1/4 cup

Split pigeon pea (toor dal/arhar dal) 1/4 cup

Split red lentil (masoor dal) 2 tablespoons

Split green gram skinless (dhuli moong dal) 2 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 1/2 teaspoon

Salt to taste

Tamarind 1 lemon sized ball

Oil 3 tablespoons

Onions, sliced 2 medium

Ginger paste 2 teaspoons

Green chillies, slit 5-6

White pumpkin, 1 inch pieces 400 grams

Desi ghee 2 tablespoons

Cumin seeds 1 teaspoon

Whole dry red chillies, broken 5-6

Curry leaves 12-15

Garlic, chopped 6-8 cloves

METHOD
Soak all the dals in plenty of water for at least half an hour. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water. Pressure cook for four to five minutes or till it is completely cooked. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and set aside. Heat oil in a pan and add onions. Sauté till they turn light brown. Add ginger paste, the remaining red chilli powder and turmeric powder and slit green chillies. Stir-fry briefly and add white pumpkin pieces.

Recipe Tip :
Sauté for three to four minutes and add the cooked dals. Cook covered on medium heat for about ten minutes or till the white pumpkin pieces are tender. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally. Reduce heat and simmer for another five minutes. Heat ghee in a tempering pan, add cumin seeds and when they begin to change colour add dry red chillies broken into two and curry leaves. Stir-fry briefly and add garlic. Sauté till it turns light brown. Temper the dal with this mixture and cover it with a lid immediately to trap the flavours. Adjust seasoning and serve hot.

SAMBHAR

SAMBHAR
Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Split pigeon pea (toor dal/arhar dal) 1/2 cup

Turmeric powder 1/4 teaspoon

Oil 4 tablespoons

Pumpkin, peeled ,1 inch cubes6-8 pieces

Drumsticks , 2 1/2 inch pieces10-12 pieces

Asafoetida a pinch

Mustard seeds 1/2 teaspoon

Whole dry red chillies 4

Curry leaves 10-12

Sambhar onions, peeled 10-12

Tamarind pulp 1 tablespoon

Sambhar powder 1 1/2 teaspoons

Salt to taste

Fresh coriander leaves, finely chopped 1/4 cup

METHOD
Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed rice.

RED ONION TOMATO AND PASTA SALAD

RED ONION TOMATO AND PASTA SALAD
A delicious healthy salad of pastas, red onion and tomato toss in olive oil and red wine vinegar.
Preparation Time : 15 minutes
Cooking Time : 5-10 minutes

INGREDIENTS
Onion , thinly sliced 1 large

Tomatoes, quartered 4 medium

Pasta , in different shapes and cooked al dente3 cups

Yellow capsicum, roasted 1

Zucchini, sliced 2 small

Salt to taste

Fresh basil leaves to garnish

For dressing

Olive oil 4 tablespoons

Red wine vinegar 1 1/2 tablespoons

Dijon mustard 1 teaspoon

Castor sugar (caster sugar) 1/4 teaspoon

Salt to taste

Black peppercorns, crushed 12-15

Fresh basil leaves, torn 1/2 cup

METHOD
Cool the capsicum, peel and slice into strips ( see page…). Blanch the zucchini and refresh in cold water. Mix together all the ingredients for the dressing. Drain the pasta well and transfer to a large serving bowl. Add the dressing and toss well. Add the capsicum, zucchini, onion and tomatoes; toss well to mix. Cover the bowl and leave to stand at room temperature for about thirty minutes to allow the flavours to develop. Serve, garnished with sprigs of basil.

EGG FRIED RICE

EGG FRIED RICE

An oriental rice preparation made with assorted vegetables and scrambled egg.
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Eggs, whisked 2

Rice, cooked 2 cups

Spring onions with greens, finely chopped 2

Oil 1 tablespoon

Garlic 1 teaspoon

Carrot, finely chopped 1 medium

French beans, finely chopped 4-6

Green capsicum, finely chopped 1 medium

Soy sauce 2 teaspoons

Salt to taste

White pepper powder 1/4 teaspoon

Vinegar 1 tablespoon

METHOD

Reserve some spring onion greens for garnish. Heat oil in a wok, add garlic and spring onions and sauté for one minute. Add carrot, French beans and capsicum and continue to sauté for another minute. Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl. In the same wok, pour the whisked eggs and lightly scramble. Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens.

RAJMA RASMISA

RAJMA RASMISA

A nutritious kidney bean preparation, tastes excellent with steamed rice
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Red kidney beans (rajma), soaked overnight 1 1/2 cups

Salt to taste

Oil 3 tablespoons

Bay leaves 2

Onions, finely chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 6-8 cloves

Tomatoes, pureed 3 medium

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Red chilli powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

METHOD

Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.