Make this dal (lentil) recipe with toor dal only. Curry leaves are a MUST and are only available at Indian grocery stores.Ingredients1 cup split pigeon pea/ toor dal1/2 cup red onion, finely chopped7-8 curry leaves, each torn in 21 jalapeno, finely chopped1/4 teaspoon cayenne powder1 tablespoon sugar2 tablespoons ghee1 teaspoon black mustard seeds, whole1 teaspoon cumin seeds2 pinches aforesaid/ hing OPTIONAL3 cloves of garlic1/2 teaspoon turmeric powder1 large tomato, finely chopped3 cloves garlic, finely choppedSalt to tasteInstructionsIf you do not have a pressure cooker, don't worry. Soak lentils (after washing it once in cold water) in 2 cups water, preferably overnight.In a 5 qt pot, add soaked lentils with any left over water and 3 cups of water, turmeric, jalapeno...
Pulao is pilaf in Hindi. My Dad's favorite pulao recipe, this recipe tastes best during the winter season, when cauliflower and peas are sweeter than what they are throughout the year. Cook this rice in winter, and your family and friends will appreciate your effort even more...Ingredients 2 tablespoons ghee WHOLE SPICES:1 teaspoon cumin seeds 2 dried bay leaves6-7 black peppercorns4 green cardamom pods, muddled (use seeds and skin)1 cinnamon stick, broken into two1 medium-size red onion, sliced1 teaspoon of sea salt2 cups cauliflower florets, broken in 2-inch pieces1 1/2 cups white basmati rice, rinsed under cold running water, drained and set aside1 cup frozen green peas, thawed1 teaspoon of ground garam masalaInstructionsHeat ghee over medium heat in a 5 qt saucepan, preferably...
Ingredients1 small cabbage, thinly sliced in 2 inch long pieces and rinsed, set aside2 dried red chillies, each broken into two1 teaspoon cumin seeds1 teaspoon mustard seeds1 teaspoon turmeric powder2 tablespoons oilSalt to taste2 tablespoon coconut, either shredded unsweetened or freshly grated OPTIONAL1 cup fresh green peas OR 1 cup frozen green peas (if adding frozen green peas, then add peas only in the end, no need to cook it in the sauce pan).InstructionsIn a 5 qt sauce pan, heat oil over medium heat. Add mustard seeds when the oil is hot and allow it to crackle. Add cumin seeds, dried red chillies and saute for a minute. Add cabbage and mix, then add all powdered spices and mix well....
Ingredients2 bunches fenugreek leaves3 cloves garlic, thinly sliced2 dried red chillies, broken into 2, each1 tablespoon oil1 teaspoon cumin seeds1/2 teaspoon turmeric powder1 medium tomato, finely choppedSalt to tasteInstructionsHeat oil over medium heat and saute cumin seeds for half a minute. Add in garlic and saute for a couple of minutes, or untl light brown in color. Add red chilies, mix and add tomatoes, cook covered for about 5 minutes or until all tomato is pulped down. Add turmeric leaves, methi leaves and mix well. Cook covered on medium heat for 5 minutes, stirring every minute.Adjust salt and cook covered for another 3-4 minutes. Serve hot!Note: If you wish, you can add sliced potato and cook with tomatoes, before adding...
'Baingan Bharta' or eggplant curry is one of the popular Indian curry dishes. This curry is from the Indian state of Punjab. Naturally vegan, the key to make this curry is to roast the eggplant directly over fire. This gives a smokey flavor to the dish. You may even use this curry as a dip for your parties.
