Tuesday, May 10, 2011

Chainsoo (Uttaranchal recipe - urad dal)


  • Urad dal (whole) - 1 cup

  • Oil - (preferably mustard) : 1/2 cup

  • Garlic - 4 to 5 cloves

  • Cumin seeds - 1 tsp

  • Black pepper - 4 nos

  • Red chillies (whole) - 4 to 5

  • Asafetida - 1 pinch

  • Dry coriander powder - 1/2 tsp

  • Red chilli powder - 1/2 tsp

  • Turmeric powder - 1/4 tsp

  • Water - 3 cups

  • Salt - to taste

  • Garam Masala - 1/2 tsp

Procedure



  1. Roast urad dal for 3-5 minutes until it becomes aromatic. Grind the roasted seeds to a coarse powder.

  2. Heat oil in Karhai. Add garlic cloves, cumin seeds, red chillies, black pepper, and hing (asafetida)

  3. Add dal powder and roast for 1-2 minutes. Add turmeric powder, coriander powder, red chilli powder, salt and water. Bring to a boil.

  4. Cover and cook till the dal becomes very soft. Simmer for 20-30 minutes.

  5. Garnish with garam masala and coriander leaves.

Tuesday, May 3, 2011

Toor dal with Capsicum

Ingredients

  • Toor dal (cooked and mashed) - 1/4 cup
  • Capsicum (cut into medium sized chunks) - (10-15)
  • Curry leaves - 10
  • One tomato cut very small
  • Mustard seeds (Rai) - 1 tsp
  • 1 inch cinnamon (dalchini)
  • Fenugreek seeds (Methi ke daane) - (4-5)
  • Cumin seeds (Jeera) - 1 tsp
  • Asafetida (Hing) - 1 pinch
  • Turmeric powder (Haldi) - 1/2 tsp
  • Cumin (Jeera powder) - 1/2 tsp
  • Coriander (dhania) powder - 1 tsp
  • Red chilli powder - to taste
  • Salt - to taste
  • Amchur (dry mango powder) - to taste
  • 1 - 2 tbsp oil

Procedure:

  1. Heat oil in a kadai (wok)
  2. Add mustard seeds. After they stop spluttering, add dalchini, hing, jeera, and methi seeds. Saute for 10 seconds on a medium flame.
  3. Add Kadi patta (curry leaves)
  4. Add the dal and around 1 cup water (if the dal is very thick)
  5. Add Haldi
  6. Add the capsicum and cook on medium flame for 10 minutes
  7. Add salt, red chilli powder, jeera powder, dhania powder, amchur powder and mix.
  8. Add tomatoes and cook for another 2-3 minutes.
Goes well with both rotis and rice.