Cabbage Moongdal curry

BM #105: Week 3, Day 2
Theme : Easy side dishes for rice/roti

This is a new recipe for me and I learnt it from my mother in law. I clicked the step wise pictures when she was cooking to make it’s easier for me to try it later when she is not around. I have already made this multiple times after she left and this has become an alternate way to prepare cabbage. My go to recipe has always been coconut based cabbage Thoran.

I have seen recipes where moong dal is cooked first and then the veggies are added. Here, everything is added together and yet the dal cooks to perfection. It needs to be stirred in between, but it’s mostly a handsfree kind of recipe. You don’t have to babysit it continuously.

Turmeric is usually not added to cabbage. But it’s my father in law’s way of preparing and my husband loved (and still loves) the bright color. So my mother in law adds it whenever she prepares it too. You can skip it if you want.

Read on for the recipe.

Ingredients:

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon broken urad dal
  • 2-3 green chilies, chopped
  • 1/4 cup moongdal
  • 1.5 cups water
  • 1/2 of a small cabbage, chopped (about 2-2.5 cups)
  • 1/2 teaspoon turmeric powder
  • Salt as needed

Method:

Heat oil in a pan. Add the mustard seeds and once it’s done popping, add the urad dal. Mix a little so that it turns a little golden.

Add chopped green chilies. Sauté for a minute until it is fried a bit.

Add moongdal and water. You needn’t to wash the dal.Add cabbage in a heap in the middle and add the turmeric powder on top.

Cover and cook until the dal is done, stirring in between. You may have to sprinkle some more water if the cabbage seems to stick to the bottom of the pan before the dal is cooked. Remove from the heat and serve with rice and gravy of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

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Aloo paratha

 

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 BM# 102 : Week 3, Day 1
Theme : Restaurant recreations

When we were growing up, the culture of eating outside wasn’t there. In fact, eating outside was considered as a last option when there is absolutely no other way out. There were two main reasons for this -1) there weren’t main clean and neat hotels then. 2) affordability. It was only after we got jobs and moved out of our home, that we started eating out.

My brother moved out when he got a job in Bangalore. The couple of times that I visited him, he had taken me to home style Punjabi dhabas near his place. The fare would be simple – couple varieties of parathas and maybe some curries. We have never looked at the Curries there. We would order aloo parathas most of the time and relish it with thick delicious yogurt and the pickle.

My husband wants a curry for parathas, where as I feel that the curry takes the limelight off the paratha. Aloo parathas are easy to make and there is no one single recipe to make this. Every household has its own variations but the end product is always delicious. If you are making parathas for the first time, it’s a good idea to watch some videos first. And also remember that rolling out rotis gets better with practice. So don’t be disheartened if the first few parathas tend to be a little difficult to make.

Read on for the recipe while.

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Ingredients:

For the dough

  • 2 cups whole wheat flour
  • 1 teaspoon oil, optional
  • Salt as needed
  • Water for kneading the dough

For the filling:

  • 4 medium potatoes, boiled and peeled
  • 2 teaspoons of oil
  • 1 medium onion, chopped finely
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon aamchur
  • 1/2 teaspoon garam masala
  • Salt as needed

Method:

  • In a big bowl, add the flour. Add oil and slowly kneed together, adding water in steps to make a dough. Stop adding water when the dough comes together and kneed until it’s smooth.Set aside and let it rest for 30 minutes.
  • Peel and mash the boiled potatoes. There shouldn’t be any big lumps. Keep aside.
  • You can add all the masalas and the chopped onions to the potato mix directly, but I like to sauté the onions before that. It’s an optional step. Sauté the onions and ginger garlic paste in oil and once the onions turn pink, add the masalas. Turn off the heat and mix it in.
  • Add the mashed potatoes and mix everything well.
  • Take a lemon sized ball of the dough and roll it using a rolling pin into a 4″ size roti. You might have to use some flour to the rolling surface so that the dough doesn’t stick to it. Now Take a lemon sized ball of the filling and keep it in the middle.
  • Bring the edges together so that the filling gets enclosed inside the dough.
  • Seal the edges by pinching together so that the filling doesn’t come outside.

    Roll this again using some flour to a big paratha.

    Cook the paratha in heated pan and brush it with some ghee. While the paratha is cooking on the stove, you can start rolling and filling the next paratha.

    Once the bottom is cooked, flip it and cook the other side too. Brush with more ghee if you prefer. Take off the heat once it’s cooked and set aside. Repeat with the rest of the dough.

  • Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

    Brinjal Theeyal

    BM# 101: Week 4, Day 2
    Theme : 
    1 ingredient, 3 side dishes

    At my parents house, every single day, the lunch consists of a coconut based sambar and a vegetable side dish. A bean based (Chana, rajma, moong beans, even peanut) chundal is also made on most days. There are two reasons for the coconut sambars. One – my father doesn’t like dal based sambars, he claims it gives him gas. Two- we have a lot of coconut trees in our backyard and so coconuts are available to us throughout the year free of cost.

    I have already shared my mother’s most used recipe here, it just involves grinding shredded coconut with sambar powder. Today’s post is a little more elaborate than that. This was not a frequent recipe at home, but my brother used to prepare it every now and then with great results. He prefers pearl onions or bitter gourd for theeyal. You can use any vegetable of your choice, I have used brinjal here today.

    Read on for the recipe.

    Ingredients:

    For roasting and grinding

    • 1 teaspoon coconut oil
    • 3/4 cup shredded coconut
    • 3-4 dried red chilies (or more per taste)
    • 1 tablespoon coriander seeds

    For the gravy

    • 2 tablespoons coconut oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon fenugreek seeds
    • A pinch of hing
    • A sprig of curry leaves
    • 1 medium onion, thinly sliced (optional)
    • 2 eggplants, sliced into thin long pieces
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon tamarind paste
    • 2 cups water
    • Salt as needed

    Method:

    1. Heat oil in a pan and add the coriander seeds and dried red chilies, sauté for a couple of minutes until the coriander seeds change color. Take off the heat and transfer to a blender jar.
    2. Now add shredded coconut to the same pan and sauté until it turns golden brown, this might take about 6-8 minutes or so. Keep stirring all the time and keep the heat medium-low to avoid burning. Transfer it to the blender jar and once it’s cooled, grind into a paste adding a little water as needed. Set aside.
    3. Heat 2 tablespoons coconut oil in a pan. Add mustard seeds and curry leaves. Once the seeds crackle, add the fenugreek seeds and hing.
    4. Add the sliced onions and brinjal pieces. Cook, stirring in between, until it’s almost cooked.
    5. Add the prepared coconut paste. Add one cup of water to the blender jar to dislodge the any remaining paste stuck to the jar and add this water also to the pot. Add another cup of water along with the tamarind paste. You can add more water if you want it a little thinner consistency.
    6. Bring it to a boil and cook covered in low heat for about 10-15 minutes until it turns thick and oil floats on top. Turn off heat and serve with rice and a side dish of your choice.

    Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

    Chana masala

    BM# 101: Week 3, Day 3
    Theme : 
    Creamy gravies

    Last month, my old neighbors had come over home. With the kids at school, there was enough time to relax and catch up with each other. We had a mini pot luck and had a great lunch. I had made three gravies that day, two of which I am posting for this theme. I hadn’t picked this theme when I was preparing the meal, it was just good luck that I took pictures of the thali. My friends had brought in vegetable biriyani and bisibela bath. It was served along with the Chana masala, Chettinad mushroom curry and a mixed vegetable curry. Do check out the carrot halwa recipe too, it is a simple and easy way to make this great dessert.

    Coming to the Chana masala recipe, this is again from Vegan Richa’s Indian Kitchen. After trying the mushroom curry recipe from the book, I made this first when we had some friends coming over. I didn’t have enough time to soak Chana, so I cooked it for one hour in Instant Pot before making this gravy. If you have time, you can soak the Chana overnight and cook it before making this curry. I already have a recipe for Chana masala in the blog, but this recipe has enough differences to make a separate post.

    Read on for the recipe.

    Recipe source: Vegan Richa’s Indian kitchen

    Ingredients:

    • 2 cups dried chickpeas, soaked overnight
    • 6 medium tomatoes, chopped roughly
    • 2″ long piece of ginger
    • 6-8 garlic cloves
    • 2 green chilies
    • 1 teaspoon lemon juice
    • 2 teaspoon oil or ghee
    • 1 medium onion, chopped finely
    • 1 teaspoon ground cumin
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon chili powder
    • A good pinch of hing
    • 2 teaspoons Chana masala or Garam masala
    • Salt as needed
    • About 2 cups of water*
    • Coriander leaves and lemon juice for garnishing and serving

    *You can use the water Chana was cooked in.

    Method:

    1. Drain and Pressure cook the soaked Chana with enough water until it’s done. Let the pressure release naturally. Set aside.
    2. In a blender, combine tomatoes, ginger, garlic, chilies and 1/2 cup cooked (and cooled) chickpeas. Set aside.
    3. Heat oil or ghee in a pan. Add the chopped onions and cook till it turns pink. Add all the masala powders – cumin, turmeric, chili, garam (or Chana) masala, hing and salt. Mix well.
    4. Add the puréed tomato paste. Cover and cook for about 10 minutes, stirring in between to prevent tomatoes from sticking to the bottom of the pan. Add a little water in case that happens. Reduce the heat and cook for another 10 minutes until the mixture is dry and starts to leave the side of the pan.
    5. Add cooked chickpeas and about 2 to 2.5 cups of water. You can use the water in which Chana was cooked. Cover and cook for about 15 minutes, taste testing in between to adjust the seasoning. Take off the heat and serve garnished with coriander leaves, minced onion and lemon juice. This pairs very well with rotis and plain basmati rice.

    Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.