Showing posts with label Dal. Show all posts
Showing posts with label Dal. Show all posts

Bisi Bele Millet Recipe [Video]

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Spicy South Indian one pot main made by simmering millet with lentils (dal), mix vegetables and spice blends. Vegan and healthy.

millet cooked with lentils, vegetables and spices

So, here I am with another Millet recipe. As I mentioned in my last week's post, I'm all on the millet wagon. I'm enjoying discovering these grains and creating recipes with them. I made a Pulao last week with Millet that tasted awesome. Leave me a comment if you want me to post that recipe.

Apart from that, I had a super tiring Saturday and a totally relaxing Sunday, just as I had planned, or not. So the whole saturday was spent gardening. If you are new here, I should let you know I have a small balcony garden where I try to grow vegetables organically. More recently, I've acquired a few flowers and fruit too, but majorly focusing on herbs and vegetables. My okra and chilli plant from last month have germinated and are coming along fine. This Saturday, I've been ambitious and planted daikon radish, beets, french beans, and brinjals. And I'm so excited!!

Sunday was the day I turned a year wiser. I spent it doing absolutely nothing. Breakfast was at Gee's place and lunch at my in law's. Dinner was take out. So all I did was lie around and watch reruns of sitcoms all day long. My dream day, almost. It would be perfect if the day was 48 hours long.

What would be your dream birthday celebration?

millet cooked with lentils, vegetables and spices


millet cooked with lentils, vegetables and spices


So back to my millet wagon, this Bisi Bele Millet is a take on the Bangalore classic, Bisi Bele Bhaat. Bisi Bele Bhaat is a simple one pot main dish made by making a sambar - a curry with lentils and vegetables and adding rice to it and simmering the two together. In today's recipe, I have replaced the rice with millet. I used little millet or samai. Navane or Foxtail Millet can be used too. You can also use Quinoa.

Bisi Bele Millet is a spicy one pot comfort dish that is perfect for those lazy evening when all you are all worked up but cannot be bothered to get a take out. This dish is even easier when you have done all the prep work in advance. The lentils/dal can be cooked and stored in the refrigerator and so can the millet. The vegetables can be diced and stored in the fridge too. So on the night you want to eat the Bisi Bele Millet, just put one pot on the stove and get it going.

Bisi Bele Millet tastes delicious with the traditional topping of spicy boondi. If you aren't vegan, then I highly recommend stirring a teaspoon of ghee or serving it with a side of raita.

millet cooked with lentils, vegetables and spices


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Bisi Bele Millet Recipe


millet cooked with lentils, vegetables and spicesSpicy South Indian one pot main dish made with cooked lentils, millet, mix vegetables and spice blends. Vegan and healthy meal.

Recipe Type:  Main
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Little Millet or Samai
2 cups cooked Pigeon Pea lentils or Toor Dal
2 cups mixed chopped Vegetables (Carrots, French Beans, Potato, Kohlrabi)
2 tsp Bisi Bele Bhaat Powder or Sambar Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
Pinch of Asafoetida (Hing)
Salt to taste
Water as required
2 tsp Oil
0.5 tsp Mustard Seeds
10-12 Curry leaves

Method:


1. Boil the diced vegetables until done. You can salt the water if you want.
2. Cook the vegetables until they are done, but not mushy.
3. Add salt, bisi bele bhaat powder, turmeric powder, red chilli powder and asafoetida. Mix well.
4. Add boiled lentils and mix well. Allow it to come to a rolling boil. Add a little water if it is too thick.
5. Add boiled millet and mix well. Allow it to cook on low heat for 5-6 minutes.
6. Heat oil in a small pan and add mustard seeds.
7. Once they splutter, add the curry leaves and immediately pour on the bisi bele millet.
8. Mix well.
9. Serve hot with raita.


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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce [Video Recipe]

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Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs.


So Summer is pretty much out of here. The fruits are going off the shelves. And pretty soon, so will the veggies. So I wanted to use up some gorgeous summer zucchini before it goes out and this Zucchini Pasta definitely improved my mood, and let's hope, my health too.

I am a stress eater. I wish I was the other kinda of person who feel no hunger when stressed, aka Gee. But unfortunately, I am drawn to food when I am stressed. Just yesterday, I downed 2 aloo parathas with so much butter. I was in a buttery heaven but I definitely bid goodbye to my diet. 

Recently I have been under quite a bit of stress. I also read somewhere that STEM careers are in the top of careers that cause a burn out in women along with medicine and journalism. So it's an accepted piece of the job. But all that stress is making me crave carbs - bread, rice, pasta. Just give it to ME!

So today, I was very reasonable. I cheated my stressed inner foodie. I had Quinoa Tava Pulao for lunch where I took this recipe and replaced the white rice with quinoa. Just healthifying my lunch. But that wasn't enough and I did it again for dinner. But honestly, I'm very happy, cause I did not miss my carbs at all.


So my dinner today is this ah-mazing Vegan Pasta where the pasta is actually just fine strips of zucchini. I don't own a spiralizer, so I just use my potato peeler to make fine ribbons of zucchini and then I cut it into thin strips with a sharp knife. This pasta done not really need to be cooked, I just tossed it in hot sauce and let the heat from the sauce soften it slightly. I have been considering investing in a good spiralizer for some time, so if you have suggestions on which product is good, leave me a comment. It will be really appreciated. 

The sauce - well, you can use ANY sauce you want when it comes to Pasta. But I LOVED this roasted red pepper sauce. And it is so simple. I wouldn't say quick, unless your roasted pepper came out of a bottle. But roasting your own peppers is not difficult at all. I rubbed the gorgeous red peppers with some good olive oil and roasted them in the oven. Keep turning them once in a while so that it chars throughout. Once you remove them from the oven, cover the peppers and keep aside for some time. Covering makes it very easy to peel. I just removed the peel and the stalk and seeds. I left the char on the pepper as is, cause I love the smokiness it adds to the sauce.  Once you are done roasting all you do is cook it with some onions and garlic and blend it into a sauce. Add oregano or thyme for added taste. I kept it simple and just added red chilli flakes for heat. 

The star of this dish is really the vegan meatballs made from red lentils, chickpeas and walnuts. It is so delicious, I'd suggest you make a lot more than what the recipe calls for. The below recipe made around 10 and I can tell you they were not enough. I could eat them just like a snack with tea. So take my advice and make more. You won't hate it. This is the only part of the meal that needs some planning. Especially since you have to soak dried chickpeas. While you could use canned one, the soaked dried ones give more texture to the meatballs, much like falafels. The flax egg, is optional if you are frying the meatballs, but they definitely made it moist. So I'd recommend it. You can also bake the meatballs. 

Finally just toss everything together and enjoy guilt-free!



If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce


Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs. 

Recipe Type:  Main
Cuisine:            International
Prep Time:     30 minutes
Cook time:     1 Hour 30 minutes
Total time:     10 Hours
Yield:                Serves 2

Ingredients:


For the Lentil Meatballs


0.5 cup dried Red Lentils
0.5 cup dried Chickpeas
1 Tbsp Flax seeds
4 Walnuts
4 Garlic Cloves
1 small Onion
1 Tbsp Flour
0.5 tsp Paprika
0.5 tsp Garlic Powder
2 tsp Oil
Salt to taste
Water as required
Oil to fry the meatballs

For the Roasted Pepper Sauce


3 Red Peppers (capsicum)
1 small Onion
4-5 Garlic Cloves
1 Tbsp Red Chilli Flakes
1.5 Tbsp Olive Oil
1 tsp Sugar (Optional)
Salt to taste
Water as required

For the Zucchini Spaghetti


2 medium Zucchini (around 6")

Method:

To make the Lentil Meatballs:


1. Soak the dried chickpeas in water for 8 hours.
2. Wash the dried red lentils and soak them in water for 30 minutes.
3. Heat 4 cups of water in a pan and allow it to come to a rolling boil.
4. Drain the lentils and add to the boiling water.
5. Cover and cook until the lentils are cooked through. Drain out the excess water and keep the lentil aside to cool.
6. Coarsely grind the walnuts.
7. Drain the chickpeas and coarsely grind them.
8. Grind the flax seeds into a powder. Mix in 2 Tbsp of water and keep aside.
9. Saute finely chopped garlic and finely chopped onion in 2 tsp olive oil until the onions are translucent.
10. Once the lentils have cooled, add the walnuts, ground chickpeas, sauteed onions and garlic, garlic powder, paprika, flour and salt and mix well.
11. Chill for 2 hours or freeze for 30 minutes. If the batter is still very wet to form balls, add a spoonful of flour or breadcrumbs.
12. Divide the batter into 10 equal parts and roll into balls using your palms.
13. Take a shallow pan and add oil to it. Once the oil is hot, add the meatballs.
14. Keep turning the meatballs when one side browns. Continue to cook until the entire meatball is browned.
15. You can also bake the meatballs.

To make the Roasted Pepper Sauce:


1. Preheat the oven to 200 degree C.
2. Coat the red peppers with 0.5 tbsp of olive oil.
3. Bake in the oven for 30 minutes. Turn the peppers after every 10 minutes.
4. Remove the peppers from the oven and place in a bowl. Cover and keep aside.
5. Once the peppers have cooled, peel the peppers and remove the stalk and the seeds. Chop roughly and keep aside.
6. Heat the remaining oil in a pan.
7. Crush the garlic and chop them roughly. Add the garlic to the pan.
8. Once the garlic is fragrant, add finely chopped onion and fry until translucent.
9. Add the red pepper and mix well.
10. Add the red chilli flakes, salt and 0.5 cup of water.
11. Cook until the water reduces.
12. Remove from heat and allow to cool.
13. Grind into a smooth puree with little water.
14. Add the puree back to the pan and allow it to heat up.
15. Add more salt, paprika or sugar if required at this stage depending on your taste.
16. You can store this sauce in a clean glass jar in the fridge for 2-3 days after it cools.

To make the Zucchini Spaghetti and assembling:


1. Use a spiralizer to make zucchini spaghetti or slice the zucchini into fine strips.
2. Heat up the roasted red pepper sauce.
3. Add the zucchini to the sauce and mix well. Leave it on the heat for 2-3 minutes until the zucchini is cooked to your liking.
4. Add the meatballs and mix well.
5. You can top the pasta with parmesan.
6. Serve hot with crusty bread.


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Lentil Soup with Roasted Pumpkin and Dumplings

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Warm hearty healthy vegan Lentil Soup with cumin roasted pumpkin and broken wheat dumplings for cold rainy evenings!

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

I'm blogging after a long time - one and a half months!! The last two months were tough. Too much happening at work, I was stressed out a lot and the thought of opening my laptop once I had shut down the office one was so stressful, I let the blog slide for a while. Add to that I had some unplanned weekend travel that left me exhausted. Toss in a sore throat and a runny nose with that and I'm sure you understand how bad the past 2 months were for me.

I did not stop cooking though, I cooked a lot!! Hoping to get all those recipes on the blog soon. First one comes today - Lentil Soup with Roasted Pumpkin and Dumplings!! (whew! long name)

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

Is it raining where you are? It definitely is pouring cats, dogs and elephants where I am and I have a higher chance of survival if I were a whale. Not sure if it is our friendly South West monsoons gone rogue or the effects of a depression in Bay of Bengal, but we've received a lot more rain than the city can handle. Flooded roads are adding to traffic and increasing travel time exponentially. 

With rain, comes wind - sharp and cold!! And all this cloudy cold is making me crave is hot hot HOT.. What's hotter and more comforting than soup on a cold windy day? Let us assume that I'm only talking about food for now. So Soup it is!! 

I was browsing through some really old magazines of mine and I chanced upon my sole copy of BBC Good Food magazine. I'm really upset they stopped the magazine in India. I hope they see the merit of starting it again someday. Waiting with crossed fingers! But yeah, the magazine had this exact recipe of Lentil Soup with roasted pumpkin and dumplings that I adapted from. 

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com


This soup has 3 components - Lentils, Pumpkin and Dumplings.

Lentils - While the recipe mentioned Puy lentils, I used whole red lentils or Masoor. This cut down my cooking time as well as expense in half. To start with, just boil the lentils in water along with a little salt until they are done. Stop cooking before they are mushy enough to become dal. The lentils should preferably hold their shape and have the slightest of the bite in them. Cook them in vegetable broth for added flavor.

Pumpkin - Red pumpkin is roasted along with olive oil, salt, chilli powder and lots of cumin. Cube it and then roast it to reduce cooking time. These taste fabulous, so advise you to make a little extra, you can nibble on them as you cook. I definitely lost a good quantity of them to Raj and Gee while I cooked. A part of the pumpkin is pureed with the lentils and added to the soup while the rest can be just tossed in adding to the texture of the soup.

Dumplings - The recipe called for fine Bulghar wheat, what I used was Dalia or broken wheat, an Indian breakfast staple along with some millets. I soaked both the dalia and fox tail millets (navane) for half hour before draining and mixing in chopped onions, chopped coriander, salt, pepper, a tiny teaspoon of oil and plain flour. Mixed it and shaped into marble sized balls. I boiled them in water for 15-20 minutes until the wheat was almost cooked. Boil them in stock for added flavor.

The last step was combining all the 3 components and simmering for 10 minutes until everything came together. Garnish with chopped coriander and you are ready to serve.

This soup is very hearty and filling, it can keep you going for hours.

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

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You can find more soup recipes here.


Lentil Soup with Roasted Pumpkin and Dumplings


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.comLentil soup with added cumin roasted pumpkins and dumplings made of broken wheat.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     45 minutes
Cook time:     60 minutes
Yield:                Serves 2-3

Ingredients:


150 gms Whole Red Lentils / Masoor
150 gms Pumpkin
4 Tbsp Broken Wheat / Dalia
2 Tbsp Foxtail Millet
2 Tbsp All Purpose Flour / Maida
1 small Onion
3 Tbsp chopped Coriander
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Pepper Powder
2 Tbsp Extra Virgin Olive Oil
Salt to taste
Water as required
4-5 tsp Oil

Method:


Soak the lentils in water for 30 minutes.
Soak the broken wheat and foxtail millet in water for 30 minutes.
Boil 3 cups of water in a large pot and add 0.5 tsp of salt to it.
Drain the lentils and add to the pot of boiling water and cook until the lentils are done.
Drain out the broken wheat and millets. Add all purpose flour, finely chopped onions, 1 Tbsp chopped coriander, salt and 0.5 tsp pepper. Mix until combined. If it is runny, add more flour.
Shape into marble sized balls.
Boil 2 cups of water in a pot and add the dumplings into it. Cook for 15-20 minutes or until the dumplings are cooked.
Dice the pumpkin into bite sized pieces. Rub with olive oil, red chilli powder, cumin and salt. Lay onto a baking sheet.
Preheat the oven to 200 degree C. Bake the pumpkin for 20-25 minutes or until done.
Blend 1/3rd of the pumpkin with 1/3rd of the lentils and add to the boiled lentils. Add salt and pepper as required. Add more water if required and simmer for 10 minutes.
Add the remaining pumpkin and the dumplings and simmer for 5 minutes.
Garnish with the remaining chopped coriander and serve hot.


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com




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Pancharangi Dal | Panchmel Dal

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Cozy Comfort Food. Three words to describe the dish of the day - Dal. When you want to feel that cozy under a blanket feeling not outside but inside you, I say make dal. It is warm, hearty and healthy. No guilt trips to the gym either.

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Dal is such an essential part of Indian cooking. From north to south, east to west, every region has their version of dal. I have so many dal recipes with me that I rotate frequently, some have made it to the blog and some may never make it here. Try out this Spinach Dal or this Restaurant Style Dal Fry sometime.

For those who have never attempted to make dal, I encourage you to do so. It is such a forgiving dish. You can add anything or absolutely nothing to dal, and it will still taste good. The simplest dal we make is something called "Tove" where all you add is a simple tempering of mustard seeds, curry leaves and green chilli to already cooked pigeon pea lentils or toor dal. Salt is added after it is served. Dal can be that basic. Or it can be cooked with ginger-garlic, tomatoes and spices. Or with vegetables like this Heerekai Tove / Ridgegourd Dal.

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Panchrangi Dal or Panchmel Dal is a mixed lentil dal that uses 5 different types of lentils - Toor Dal or Split Pigeon Peas, Chana Dal or Split Bengal Gram, Sabut Urad Dal or Black lentils, Moong Dal or split Mung Beans and the last is not really a dal - Moong or Mung beans. I learnt this recipe from my Aunt who lives in Gujarat. Pancharangi Dal or Panchmel Dal is a famous recipe across Gujarat and Rajasthan in Western India. These places are arid and hence, home to a lot of delicious spicy lentil recipes.

The dals are soaked for 30 minutes to 1 hour and then cooked until done. Dal is meant to be mushy in general. So cook until all the dals are well cooked. Then mush them up with a spoon. Fry finely chopped onions until translucent, then add the ginger-garlic paste and fry till fragrant. Toss in the chopped tomatoes and spices and cook well. Add the lentils and little water along with salt and simmer until you have the consistency you desire. 

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com


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Pancharangi Dal | Panchmel Dal


How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.comPancharangi Dal | Panchmel Dal is a Gujarati Dal made from 5 different types of dals and beans. It is a spicy mixed lentil soup.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


0.5 cup Toor Dal (Pigeon Pea Lentils)
0.5 cup Moong Dal
0.5 cup Moong Beans
0.5 cup Chana Dal (Split Bengal Gram)
4 Tbsp Sabut Urad Dal (Whole black lentils)
1 Onion
2 Tomatoes
1 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
3 tsp Coriander Powder
2 tsp Cumin Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
3-4 tsp Oil
Salt to taste
Water as required

Method:


Soak all the dals in water for at least 30 mins.
Cook in a pressure cooked until cooked.
Heat oil in a kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the cumin seeds and allow them to brown slightly.
Add the chopped onions and fry until translucent.
Add the ginger-garlic paste and stir fry until for 2-3 minutes until fragrant.
Add the chopped tomato and cook for 1-2 minutes.
Add all the spices to the tomato and cook until the tomato is a paste
Add the cooked dal, salt and water. Simmer for 5-6 minutes or until you get the consistency you desire.
Garnish with chopped coriander leaves.
Serve hot with rice or roti.


How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

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Tondekayee Chutney | Tendli Chutney | Tindora Chutney

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Today was Potluck at office. I took Dahi Kebab and Pathrode. My other friends got some really amazing dishes that I not only ate but packed in a box and got it home for dinner to share with my family.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

Lunch was definitely my only extravagant meal of the week. I've been eating super simple food all week. More because the weather is just awesome and I cannot be coaxed out of bed to cook. It's been drizzling all through the week and it is cold outside. Perfect weather for snoozing, don't you think?

So what food does a lazy me cook or eat? Dosa and Chutney! I can eat that all week long and not get bored - true blue South Indian at heart and stomach. 

Let's get real, 50% of the taste of the dosa comes from its accompaniment, whether it is chutney or sambar. But I'm totally a chutney girl. So throughout this blog, you'll find me talking chutney many a times. And this Tondekayee Chutney is just one among my favorites. 

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com


There is this little cart or gaadi near my house that makes awesome pillowy soft dosa and idli. It is a simple affair and very economical. The dosa is always served with 2 chutneys, a green coriander-coconut chutney and a red chutney. For a long time I believed the red chutney was made from tomatoes, so every time I made the chutney, I was always left wondering why my chutney tasted so different from his. I found out from Raj that the red chutney is actually made from ripe tondekayee (tendli | tindora | ivy gourd). The non foodie in the house knew more about chutneys than I did, what a shocker for me.

To make this chutney you need ripe tondekayee, the ones you usually throw away as they are squishy and mushy. Quarter the tondekayee and fry them up along with red chillies, garlic, chana dal (split bengal gram) and urad dal (split black gram). Grind it along with tamarind, salt, jaggery or sugar and a little water to a smooth chutney once the mixture has cooled. Add a tempering of mustard seeds and curry leaves, and enjoy your crispy hot dosa with this red chutney.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

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Tondekayee Chutney | Tendli Chutney | Tindora Chutney


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com
Tondekayee Chutney | Tendli Chutney | Tindora Chutney is a South Indian chutney made from ripe ivy gourd and mixed dals. 

Recipe Type:  Side
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                1 bowl


Ingredients:


18-20 ripe Tondekayee (Tendli or Tindora or Ivy Gourd)
2 dry Red Chillies
2-3 Garlic cloves, peeled and crushed
1.5 Tbsp Chana Dal
0.5 Tbsp Urad Dal
1 tsp Tamarind Pulp
1/2 tsp Jaggery powder or Sugar (Optional)
4-5 tsp Oil
1/2 tsp Mustard Seeds
1 sprig Curry Leaves
Salt to taste
Water as required

Method:


Wash and chop the tondekayee into quarters.
Heat oil in a pan.
Add the chana dal, urad dal and red chilli and fry for 2-3 minutes on low heat until the dals are slightly browned.
Add the garlic and chopped tondekayee and mix well.
Cover and cook for 8-10 minutes on low heat.
Remove from heat and allow to cool.
Grind the fried mixture along with tamarind, jaggery, salt and 2-3 Tbsp of water into a coarse paste.
Remove to a serving bowl.
Heat the remaining oil in a small pan and add the mustard seeds. Once they splutter, add the curry leaves and immediately pour this tempering onto the chutney.
Serve the chutney with rice or dosa.
It stays fresh for around 7 days in the fridge.


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

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Protein Packed Mixed Dal Handvo

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How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I had been waiting for this long weekend for ages and it has gone in a poof.. Somehow, all my long weekends seem busier than my regular 2 day weekends. Any of you out there with me on this one?

So, what did you do this Ganesh Chaturthi? I hope you all had a wonderful Chaturthi.

I spent my days cleaning the house before the festival and then just cooking, cooking and more cooking. Whew! Does life get busy around festivals!

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I made these super delicious Steamed Modaks. I love them sooo much more than the fried ones. I think I ate more than all others combined. 

To add to this Raj has a potluck in office and he wanted to take these Almond Chocolate Brownies. Thanks to my small oven, we had to keep baking it batches and it kept us in the house watching the oven for a long time.

But the festivities are done, the sweets have taken a toll on my weight for sure. It's now time to get back to something nutritious and healthy. These Protein Packed Mixed Dal Handvo or Handva as it is sometimes called, was just the thing I had in mind for Tuesday breakfast. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

To tell you the truth, I wasn't convinced about Handvo when I watched it on TV. I wondered if it could taste so good as the show presenter was saying. Then, I tried it at home, following this recipe from Tarla Dalal and I must say, those guys on TV weren't lying, it is absolutely delicious. And healthy too... Now I can have my cake and eat it too!!

Handvo is a pan fried savory Gujarati cake made using a fermented batter of mixed dals or lentils and rice. Along with the dals, you can add grated vegetables like carrot or bottle gourd. I've always made it with bottle gourd or lauki and I really like the fact that it keeps the Handvo nice and moist. I've also added a few spices like coriander and cumin, and I highly recommend you to add them as well. 

To make Mixed Dal Handvo, we need to firstly soak the dals and rice for 6-8 hours. Then grind it into a thick cake like batter. Add some sour curd or yogurt and allow it to ferment for 3-4 hours or overnight. Then add the grated bottle gourd, spices, baking soda and pan fry it. You can fry it in a kadhai or in a pan as I did. You can also bake it in the oven. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

The Handvo has a simple tempering of mustard seeds, carom seeds, asafoetida and sesame seeds that gives the Handvo its crispy and flavorful crust. 

If you liked this, you may also like:

  • Kothimbir Vadi - Pan fried coriander and chickpea flour (besan) savory cake.
  • Adai - Dosa or crepe made from mixed dals (lentils)
  • Instant Cucumber Dhokla - Steamed Gujarati snack made using chickpea flour or besan and cucumber.




Protein Packed Mixed Dal Handvo

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com
Mixed Dal Handvo is a Gujarati savory cake made with rice, various dals and bottle gourd.

Recipe Type:  Snacks / Breakfast
Cuisine:            Gujarati
Prep Time:     10hours
Cook time:     45 minutes
Yield:                Serves 4

Ingredients:


1/2 cup Rice
1/4 cup Toor Dal (Pigeon Pea Lentils)
1 Tbsp Urad Dal (Split black gram)
1 Tbsp Chana Dal (Split Bengal gram)
1 Tbsp Moong Dal (Split green gram)
2 Tbsp Yogurt or Curd
1 cup grated Bottle Gourd or Lauki
1 tsp Lime juice
1 tsp Coriander Powder
1/4 tsp Cumin Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli paste
1/4 tsp Jaggery powder or Sugar
1 Tbsp Coriander Leaves (finely chopped)
A pinch of Baking Soda
4-5 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
1 tsp Carom seeds or Ajwain
2 pinches Asafoetida or Hing
Salt to taste
Water as required

Method:


Wash and soak the rice and all the dals 6-8 hours.
Drain the water and grind it with a little water until smooth. The consistency should be similar to idli batter or cake batter.
Add the curd and allow it to ferment in a warm place for 3-4 hours or overnight.
Add the grated bottle gourd, lime juice, coriander powder, cumin powder, red chilli powder, turmeric powder, ginger-green chilli paste, jaggery powder, coriander leaves, 1 tsp Oil and salt and mix well.
Add the baking soda and 1 Tbsp of water and mix well and keep aside for 15-20 minutes.
Now heat 1-2 tsp Oil in a kadhai or a frying pan. Once the oil is hot, add half the mustard seeds.
Once they have spluttered, add half the sesame seeds, carom seeds and a pinch of hing.
Immediately pour in half the handvo batter. Cover and cook on low heat for 10-12 minutes until the base of the handvo turns crisp and golden brown.
Now gently with the help of 2 spatulas or spoons, flip the handvo. Cook until the other side is crisp and golden brown. Spoon in 1 tsp of Oil if required.
Cook the other half of the batter the same way.
Cut into cubes and serve hot with mint coriander chutney.


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Restaurant Style Dal Fry | How to make Dhal Fry

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restaurant dal dhal fry tadka toor tuvar pigeon pea split lentil

I simply love Dal... Especially the restaurant kind. You know, with that hint of ginger and fragrance of the garlic combined with the slight heat from the green chilli and tartness of the tomatoes?

Have you had a tiring day cleaning that cupboard or working on your taxes? Do you crave comfort food? How would you like a warm bowl of hearty, filling and guilt-free healthy Dal? That's my go-to comfort food when I'm short for time, hungry (cranky too...) and tired. Some warm dal with white rice and a side of mango pickle. Yummm... Getting the picture? 

restaurant dal dhal fry tadka toor tuvar pigeon pea split lentil

As much as I love dal with rice, my love for Dal-Roti is even greater. Almost a must-order when we visit a restaurant. I almost always order Dal with roti in restaurants, mostly because they get it spot on and with all that spicy food on the table, sometimes you need something to tone it down. 

There are so many ways in which you can make dal, the simplest being with just a tempering of mustard seeds, curry leaves and green chilli or you can try this recipe for a more flavorful version.

If you remember the universal truths from my previous post - Avarekalu Uppit . This dal fry totally satisfies that truth. It is one of the basic Indian dishes your mom will expect you to know how to cook.

restaurant dal fry dhal tadka toor tuvar pigeon pea split lentil

Dal is also probably the simplest Indian dish you can make and let me tell you the biggest plus point - You cannot mess it up!!! Well, as long as you are tasting for salt along the way, that is. And if you by chance did mess up, worry not, it is equally easy to fix it too.

Dal or Dhal can me made from any type of lentil, although there are a few popular ones based on the region. North Indians make dal from Chana Dal or Moong Dal while the South Indians swear by the Toor Dal. You can make this recipe with any other type of lentil or dal you have and it will taste just as good. Promise!!!

restaurant dal fry dhal tadka toor tuvar pigeon pea split lentil

If you liked this Dal Fry recipe, you may also like:


restaurant dal fry dhal tadka toor tuvar pigeon pea split lentilRestaurant Syle Dal Fry


Dal or Pigeon Pea Lentils cooked in restaurant style. 

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:                Serves 2-3

Ingredients:


1/2 cup Toor Dal or Arhar Dal or Pigeon Pea Lentils
1 Onion
1 Tomato
1-2 Green Chilli
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds or Jeera
1 pinch Asafoetida or Hing
1/2 tsp Turmeric Powder
8-10 Curry leaves
2-3 tsp Oil
Water as required
Salt to taste
Coriander leaves for garnish

Method:


Wash the dal at least twice.
Pressure cook the dal in 1.5 cups of water until done.
Mash the dal and keep aside.
Chop the onion and tomato finely.
Chop or slit the green chilli.
Heat oil in a pan and add the mustard seeds.
Once they start spluttering, add the cumin seeds.
Add the onion, ginger paste, garlic paste and green chilli and fry until the onions are slightly browned.
Add the curry leaves and fry for 1 minute.
Add the tomatoes and fry for 2-3 minutes until they become soft.
Add the turmeric powder and the asafoetida powder and mix well.
Add in the cooked dal, salt and water as required. Adjust the water according to the consistency you desire.
Simmer for 5-6 minutes.
Garnish with chopped coriander leaves and serve hot with rice or rotis.

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Khara Pongal

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Khara Pongal Ven Ghee Khichdi moong dal rice

I spent 10 hours travelling by train yesterday. 10 long HOURS.
Can you imagine starting out at 5am, travelling by train for 5 hours and then spending a few hours at your destination and then travelling 5 hours in train coming back and then charging through the horrible HORRIBLE traffic home and having to cook your own dinner???

5am is close to mid night for me. I'm so not a morning person.


I was exhausted. I was more than exhausted, I don't even have a word for it. It was late to order food or parcel something from a restaurant. I was hungry and I had to eat. At times like this, come out the simplest recipes where I don't need to do a thing and magically delicious food appears on the table.

Khara Pongal is one of those magic recipes. Pongal is a South Indian version of Khichdi. To make khara pongal, all you need to do is dump rice, moong dal, water, ginger and a few other things into the rice cooker or pressure cooker and let it do its thing. And VOILA! 15-20 mins later, food on your table. It is just as simple as that.

Khara Pongal Ven Ghee Khichdi moong dal rice

So I washed and soaked my rice and moong dal as soon as I walked into the house. You can skip the soaking and directly cook it together but it may take you a little more time than what I took. Soaking for at least 30 minutes is recommended.

I'd never had Pongal until I moved to Bangalore. I'd never eaten rice for breakfast either until I moved to Bangalore. Then in the office cafeteria, I had khara pongal with masala vada for the first time for breakfast and it was love at first bite. Since then, I've been making it when ever I'm short of time.

Khara Pongal Ven Ghee Khichdi moong dal rice

Pongal is meant to be mushy, so don't worry about overcooking it. In fact, go ahead overcook it. This is why is generally fed to little kids as it needs no chewing. If serving it to kids, do not add the peppercorns and the chilli. 

Pongal is a vegan dish, but what takes it to a totally different level is the Ghee or clarified butter tempering that's poured over it. I say, the more the ghee, the better it tastes. If you are not vegan, don't forget this step. 




Khara Pongal


Khara Pongal Ven Ghee Khichdi moong dal riceKhara Pongal is a quick dish made by cooking together rice and moong dal with ginger and tempered with ghee.

Recipe Type:  Main
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:


1/2 cup Rice (uncooked)
1/2 cup Moong Dal (uncooked)
3 cups Water 1/2 tsp Black Peppercorns
3/4" Ginger
1/2 tsp of Turmeric Powder
Salt to taste
3-4 tsp Ghee
8-10 Curry Leaves
1 tsp Cumin seeds

Method:


Method:


Wash the rice and dal and keep aside for 30 minutes.
Add the washed rice and dal to a pressure cooker with the water, turmeric powder, black peppercorns, grated or sliced ginger and salt.
Pressure cook for 15 minutes or for 5-6 whistles. Pongal is meant to be mushy so don't worry about overcooking it.
Heat the ghee in a small pan and add cumin seeds to it.
Once they brown slightly, turn off the heat and add the curry leaves.
Pour this tempering over the khara pongal and mix well.
Serve hot with some raita

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Medu Vada | Uddina Vada | Savoury Donut

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What's the most famous South Indian breakfast? Dosa or Idli? I'm on Team Idli. Now what's idli without the crisp vada and a steaming cup of strong filter coffee, right? I'm drooling over my keyboard right now. Slurp! Slurp! For the uninitiated, Medu vada or Uddina vada is a savoury fried fritter with a hole in the center, exactly like a donut. Only, unlike a donut, this is made of ground soaked black gram. It is confusing to call it black gram, cause what we really need here is de-skinned black gram, which is white in colour :)



I've been fighting a losing battle with weight loss for a long time now. Although I rarely order a vada in a restaurant (I try very hard to avoid deep fried foods), I don't mind swooping into hubby dearest's plate and having  a bite or two or may be half the vada *sheepish smile*  I like to think if it isn't in my plate, it isn't my calories :P (could be the reason for my loss).

This week, out of the blue, hubby dearest made a breakfast request, "Can you make medu vada for breakfast on the weekend?". He's generally ok with anything (as far as he isn't asked to cook), so a request is treated with great respect. I brought out all my tools aka, my mixer/blender, the phone and of course, the internet :) I've made vadas before and struggled to get the hole in the center. My mom told me a simple trick that made vada making extremely easy. Keep a bowl of water close by. Dip your hands in the water and then pick up a little dough in your hand, flatten it and make a hole using your thumb or fingers of your other hand and then gently slide it into the oil.




You can eat these vadas soaked in sambar or with a side of chutney, and for fussy kids, a side of tomato ketchup should be just fine. The below recipe made around 8 small vadas.


Medu Vada | Uddina Vada | Savoury Donut


Medu Vada is an Indian deep fried savory donut made from lentils. A popular South Indian breakfast along with Idli.

Recipe Type:  Snacks / Breakfast
Cuisine:          South Indian
Prep Time:     3 Hours (Including lentil soaking time)
Cook time:     30 minutes
Yield:              8

Ingredients:

3/4 cup Urad dal / Deskinned Black Gram
8-10 Black pepper corns (Optional)
1/2 tsp Cumin seeds (Optional)
8-10 Curry leaves (Optional)
1 Tbsp chopped Coriander leaves (Optional)
A pinch of Baking soda
Salt
Water
Oil for deep frying

Method:

Soak the dal in water for around 2-4 hours. You can leave it overnight too if your place isn't very hot.
Drain the dal and grind into a fine batter. Use as less water as possible. The dough should be slightly on the thicker side. I used around 1-2 tbsp of water only.
Add the salt, cooking soda and all/ any of the other optional ingredients
Heat oil in a thick bottomed pan for deep frying.
Now keep a bowl of water near you. Soak your hands in the water. Pick up a small lump of batter and place it on your fingers.
Make a hole in the center using either your thumb or fingers of your other hand.
You can use a oiled banana leaf or even an oiled flat spoon to place the batter instead of your fingers.
Now gently slide this batter into the oil.  Cook until golden brown on both sides.
Remove with a slotted spoon and drain excess oil on paper towels.
Serve it nice and hot with chutney/sambar or as I said with tomato ketchup for the kids.
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