Hi friends
Today i started thinking to write a blog of my self before writing about my recipes. I am not that big fan of cooking. Then why a food blog, you may wonder? Like all you guys out there I didn't start this blog for the love of cooking or because I wanted to preserve my moms or grandmothers' recipes. I started it for my benefit really. I used to spend ages researching a recipe online (because I would have absolutely no clue) and then taking bits and pieces from here and there and create something that would soothe our taste buds and then forget to bookmark the page and go absolutely crazy trying to recreate the same thing again. The research bit all over again tested my patience and so I thought I should start a blog to record all those recipes I try, because cooking from books were so good and innovating :). I like cooking recipes because i feel even that is a type of discovery what we do daily in our work ..
I become very creative when i am cooking or trying new recipes for new taste but at the end of the day it will be the best and sometime the worst :) .But my partner anni is always with me.........:P :). Today i tried out a very old Indian recipe and easy one where
everyone use to like this when we r at one.I think the best combo is with papad and dried chilies .
Cooking Time: 20-30 mins
1 cup Moong Dal/split Yellow Lentils
4-6 Spring Onions, thinly sliced (Keep the green part separate from the white ones)
2-3 large Garlic Cloves, finely chopped
1 inch Ginger, finely chopped or grated
2-3 Green Chillies, slit
½ tsp Turmeric Powder
Juice of half of a lemon
2 tbsp fresh Coriander Leaves, chopped finely
Salt to taste
For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
½ tsp Mustard Seeds
Few Methi/Fenugreek Seeds (Optional)
¼ tsp Hing/Asafoetida(Optional)
1-2 Dry Red Chillies, halved
Few Curry Leaves
½ tbsp Ghee/Oil
.Preparation:
Wash the moong dal and leave it in water for 15 min. Wash spring onions and chop the greens and bulbs too. Do not discard either of them. Meanwhile, heat a vessel with a teaspoon of oil and add the urad dal, mustard seeds, red chili, asafoetida, curry leaves, green chillies and saute for sometime. Then add the washed dal and saute for 2 minutes until the oil covers the grains. Then, add the spring onions and let cook, covered without adding any water. After keeping covered 5-10 minutes, add salt and keep covered until done. the dal should remain intact and the spring onions soft. Remove from heat and add the juice of half of a lemon.Serve hot with hot rice and chips/fritters of your choice.
See its simple, very tasty and very healthy.........:) hope u try this out :)
Today i started thinking to write a blog of my self before writing about my recipes. I am not that big fan of cooking. Then why a food blog, you may wonder? Like all you guys out there I didn't start this blog for the love of cooking or because I wanted to preserve my moms or grandmothers' recipes. I started it for my benefit really. I used to spend ages researching a recipe online (because I would have absolutely no clue) and then taking bits and pieces from here and there and create something that would soothe our taste buds and then forget to bookmark the page and go absolutely crazy trying to recreate the same thing again. The research bit all over again tested my patience and so I thought I should start a blog to record all those recipes I try, because cooking from books were so good and innovating :). I like cooking recipes because i feel even that is a type of discovery what we do daily in our work ..
I become very creative when i am cooking or trying new recipes for new taste but at the end of the day it will be the best and sometime the worst :) .But my partner anni is always with me.........:P :). Today i tried out a very old Indian recipe and easy one where
everyone use to like this when we r at one.I think the best combo is with papad and dried chilies .
Moong & Spring Onion Dal (Indian Soup of Split Green Lentils and Spring Onion)
Prep Time: 10 minsCooking Time: 20-30 mins
1 cup Moong Dal/split Yellow Lentils
4-6 Spring Onions, thinly sliced (Keep the green part separate from the white ones)
2-3 large Garlic Cloves, finely chopped
1 inch Ginger, finely chopped or grated
2-3 Green Chillies, slit
½ tsp Turmeric Powder
Juice of half of a lemon
2 tbsp fresh Coriander Leaves, chopped finely
Salt to taste
For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
½ tsp Mustard Seeds
Few Methi/Fenugreek Seeds (Optional)
¼ tsp Hing/Asafoetida(Optional)
1-2 Dry Red Chillies, halved
Few Curry Leaves
½ tbsp Ghee/Oil
.Preparation:
Wash the moong dal and leave it in water for 15 min. Wash spring onions and chop the greens and bulbs too. Do not discard either of them. Meanwhile, heat a vessel with a teaspoon of oil and add the urad dal, mustard seeds, red chili, asafoetida, curry leaves, green chillies and saute for sometime. Then add the washed dal and saute for 2 minutes until the oil covers the grains. Then, add the spring onions and let cook, covered without adding any water. After keeping covered 5-10 minutes, add salt and keep covered until done. the dal should remain intact and the spring onions soft. Remove from heat and add the juice of half of a lemon.Serve hot with hot rice and chips/fritters of your choice.
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