Ingredients1 cup yellow moong dal1 teaspoon black mustard seeds1 teaspoon cumin seeds1/2 cup chopped onion, preferably red onion2 pinches asafoetida (hing)1/2 jalapeno, finely chopped (or 1/4 tsp cayenne powder)1 medium tomato, finely chopped1/4 teaspoon turmeric powder1 Tablespoon ghee2 Tablespoonss chopped cilantroSalt, to tasteInstructionsBoil 1 cup moong dal in 3 cups water in a 3 qt pot over medium heat, do not cover the pot.In a small frying pan, heat ghee, and when the ghee is hot, add mustard seeds and allow mustard seeds to crackle.Add cumin seeds, hing, jalapeno, onion and saute for 4-5 minutes over medium heat, stirring every minute.Add tomato and cook for a couple of minutes.Add this seasoning to cooked dal, add salt and mix well. Taste,...
Ingredients1 bunch fresh fenugreek leaves, leaves removed and stem discarded, leaves then rinsed and finely chopped1 medium sized Idaho potato, rinsed and chopped in 1 inch cubes2 dried red chilies, each broken into two1 teaspoon finely chopped garlic1 teaspoon cumin seeds2 Tablespoons light oil1/2 tsp turmeric powder1/2 jalapeno, finely chopped OPTIONAL1 medium size tomato, tomato on the vine would be good, finely chopped1/2 tsp salt InstructionsIn a 3 qt pot over medium heat, heat oil and saute cumin seeds, garlic and dry red chilies in hot oil. Add potatoes and stir, cook potatoes on medium low heat (covered) for 5 - 7 minutes, stirring every 2 minutes so that all sides of the potato are cooked and slightly brown in...
Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below. Ingredients 4 cups chopped fresh mustard leaves 1 cup frozen chopped spinach 1 cube frozen fenugreek leaves OPTIONAL 1/2 teaspoon cayenne powder 2 teaspoons turmeric powder 1 Tablespoon grated ginger1 Tablespoon grated garlic2 Tablespoons corn meal 2 Tablespoons butter 1 cup red onion, finely chopped Salt to taste1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL MethodIn a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.Carefully puree this mixture...
My sister-in-law Archana has taught me this recipe. It is made only with 5 ingredients and it is yum! It is a great accompaniment with a hearty soup or with a spicy stew. Ingredients1/2 cup dried fenugreek leaves (Kasuri Methi) - available at the Indian store2 cups chopped red tomatoes1 tbsp cumin seeds1 tbsp ghee or butter1 cup white basmati riceSaltMethodIn a mixing bowl, wash basmati rice 3 times in cold running water, and each time, drain all the water without wasting a single grain of rice. Set aside.In a 4 qt pot (wide pot), heat ghee on medium heat. Once ghee is hot, add cumin seeds and fenugreek leaves, saute for a minute.Add tomatoes and cook for 5...
I made Mummy's corn dish, and not surprisingly it never fails to impress anyone and everyone... Ingredients 4 corn on the cob, rinse and take out kernels from the cob, using a knife 1 tbsp oil 1/2 tsp turmeric powder 1 tbsp cumin seeds 1 tsp mustard seeds 10 curry leaves OPTIONAL Salt to taste1/2 jalapeno, finely chopped 1/2 cup shredded coconut 2 tbsps cilantro, finely chopped Instructions Use a food processor to mash corn kernels, set aside. In a non-stick saute pan (3 qt), heat oil over medium heat and add mustard seeds when the oil is hot, allow seeds to crackle. Add cumin seeds, jalapeno and saute for half a minute.Add curry leaves (tear each leaf into...
