Monday, January 2, 2012

Mung Dal with Green Papaya

Mung Dal / Split Yellow Lentil - 3/4 cup
Turmeric - a pinch
Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Curry Leaves - 5
Onion - 1/2 cup, finely chopped
Tomato - 1, finely chopped
Green Papaya - 1 cup, peeled and diced
Roasted Coriander Powder - 1/2 tsp

Cook the mung dal with 3 cups of water, salt and turmeric till soft and completely cooked. Mash with a fork and keep aside.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and saute for a few seconds. Then add the curry leaves, hing, chopped green chili and chopped onion.

Cook till the onion  gets soft. Now add the chopped green papaya, a little salt and roasted coriander powder. Cook till the papaya is half cooked.

Add the chopped tomato and cook till the papaya cubes are soft.

Now add the cooked dal and a cup of water. Check the seasoning. Bring the dal to a boil and cook till desired consistency is reached.

Patol Dopyaza / Spicy Pointed Gourd with Onions

Adapted from

Fresh tender Patol / Pointed Gourd - 15
Peanut Oil - 2 tbsp
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch (optional)
Bay Leaf - 1
Onion - 1, medium size, thinly sliced
Tomato - 1, thinly sliced
Ginger - 1 tsp, minced
Homemade Garam Masala - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp

Trim the ends of the patol and cut each patol lengthwise into 4 pieces. Sprinkle some turmeric and salt and mix well and keep aside for a few minutes.

Heat 1 tbsp oil in a skillet. Add the sliced patol and sate till they are golden brown and completely cooked. Remove and keep aside.

Heat the remaining 1 tbsp oil in the skillet. Add the cumin seeds. Once they start sizzling, add the hing and bay leaf. Then add the sliced onion and a little salt. Cook till the onion gets soft.

Add the grated ginger, a pinch of turmeric, red chili powder and sliced tomato and cook till oil separates.

Add the roasted coriander powder and the cooked patol.Mix everything well. Sprinkle some garam masala on top and cook for a few minutes more.

Serve with steamed brown rice and dal.

Chana Dal Sundal

Chana Dal / Split Bengal Gram - 1 cup, if possible soak overnight or for a few hours
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 2 pinches
Curry Leaves - 5
Green Chili - 2, finely chopped
Urad Dal / Black Lentil - 1 tbsp
Dessicated Coconut - 1 tbsp
Turmeric - a pinch
Peanut Oil - 1 tbsp

Add 3 cups of water in a sauce pan, add the washed chana dal, a pinch of turmeric and bring it to boil. Once it starts boiling, simmer and cook till the dal is just cooked. Do not overcook as we want the lentils to hold their shape and not get mushy. Drain any remaining water and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they start popping, add the hing, chopped green chili, curry leaves and urad dal. Saute till the dal starts to change color.

Add the dessicated coconut and cook till it starts to brown.

Add the cooked dal, salt and mix well and saute for a minute. Serve warm.