Sorrel leaves which can be easily found in any Farmer's Market (in the Bay Area at least) or in any Indian store is my absolute favorite way to make dal. Growing up my mother used to make it once a week and now I do too. Today's version of Gongura Pappu (Sorrel Leaves Dal) With Peanuts is a recipe I stumbled upon on Youtube while looking for easy weeknight dinner ideas. The only hard part is to remove the sorrel leaves from their stems and rest is just a breeze. If you have never made this version of dal before, I urge you to try some. Poured over a hot bed of rice and served with some crunchy chips, it tastes divine. Now, if you will excuse me, I will have to take leave to prepare the sorrel leaves bunch sitting next to me as I type this post. :-) Enjoy!
Today I have so much to say and much to share with you all. This post is long (with lots of photographs) when compared to my other blogposts. If you are short of time and came here only for the three lentil dal recipe, then scroll down to the end of the post. :-)
Learn how to make sambar rice in one pot i.e pressure cooker. One dish to clean, one plate to serve and a bunch of chips with a bowl of yogurt is all that is needed to make it a full lunch or dinner meal. On busy (read as lazy) weeknights, such recipe ideas help us fill our tummies easily and quickly. To save time, I tend to chop veggies like - okra, green beans, tomato, bottle gourd, drumstick and refrigerate in air tight boxes.
Learn how to make a quick lemon dal or nimmakaya pappu (as it is called in Telugu). What I love about this simple dal is the tangy lemon juice combined with soothing dal into almost a soup like consistency. It tastes perfect as-is with loaf of crusty bread, pour over cooked rice or as a side dish for rotis. If you are looking for easy dinner ideas for one, this recipe fares very well in that category too!
This post from my good blogger friend Sra got me thinking. I read it. re-read it and was even compelled to tweet it. I felt she hit a homerun by aptly putting in words how we, bloggers feel almost every time we hitthat"Publish" button. I did write a few words on how this blog got started in my anniversary post and today's version is just an extension of it - a contemplation of sorts on Why I Still Blog ..
+ I blog because it gives me joy, immense joy.
+ I blog because there is an under nourished writer in me. Sigh! I don't even consider myself good at expressing myself - to put in words how and what I feel. And I want to change that, one post at a a time.
+ I blog because I make new friends almost every day. I read new blog posts which give a different perspective to life in general and inspire me to do and cook better.
+ I blog because I get to share stories and take notice of those moments which otherwise would be lost in oblivion.
+ I blog because I want to know my own story many years down the line. How my thoughts were shaped, what I did and why I made certain choices.
+ I blog because it is my platform to find support, to help people around. Remember how so many of you rallied with me to raise funds for little girls at Vaidehi Ashram. I can never forget that heartwarming gesture and each one you who came forward and lend their hand has a special place in my heart.
+ I blog because it is a reflection on bit and pieces of my every day life. Not in its entirety, but you get an idea.
+ I blog because a lot of effort and passion goes into duplicating my mother's recipes; it's more than just a list of ingredients and a set of directions to follow. I want to remember the aroma of freshly ground spices in her kitchen, how my mother smiles at a perfect bowl of dal and how we discuss on what to make next for the blog - that is something I always, always wait for!
+ I blog because it challenges and inspires me in more ways I can ever imagine. I do fail many at times like not finishing VeganMoFo challenge last month, but the journey itself where I constantly brainstorm what to cook next and how to photograph within the limited resources I have is worthy enough to give any challenge an honest attempt.
So, tell me friends why do you blog? I know how much effort it takes to bring one post to life. I want to know what is that one thing that inspires you to do what you the best. :-)
Today's recipe is from one of the first blogs I read very diligently. - Mahanandi. I am proud to say that Indira, the vivacious lady behind this popular blog is a good friend and I even had an opportunity to talk to her once. She occasionally blogs about food now and her posts these days are mostly about her garden and menu plans. But, I still adore her as she is one of the few people who influenced me to start my own blog.
This is Recipe 60 added to 2013 Recipe Archive. Check out the rest of the recipes too.
It is already Day 3 of VeganMoFo. (Check out Day 1 and Day 2) and am slowly warming up to the habit of writing everyday even if its just for a little while late at night.
Imagine a pot with five kinds of lentils (dals) seasoned with fresh spices and tomatoes simmering for dinner on a weeknight with hot (or leftover) rice or roti. How comforting does that sound. My mother used to make this irrespective of which season it is. It was wholesome and soupy consistency for summers and during winters this dish helped to banish those winter blues. For a blessedly comforting creaminess, it is important to cook the dal long and slow on low heat. I usually skip the garam masala at the end as we like it relatively plain and simple. Serve with chopped onion and lemon wedges on the side and there you have a perfect meal ready.
Enjoy!
Sending this dal recipe as an entry to My Legume Love Affair # 58, guest hosted at Chez Cayenne. This event was originally conceptualized by Susan and now gracefully run by Lisa.
Toor Dal Chutney | Kandi Pachadi as we call in Telugu
Being a working mom, with two picky-not-so-obedient kids and no support from either of in-laws, it was quite challenging for my mother to effectively take care of both work and home fronts. But, she did such a beautiful balancing act that we never felt she was not around or we are not being fed with proper home-cooked meals. Eating out in fancy restaurants was a bit of a luxury for us, growing up and reserved for only super-special occasions like birthdays.
Simple ingredients, quick & easy chutney recipe
On days when my mother would reach late at home, she would quickly whip up this super simple chutney for us. My dad would put the rice in the rice cooker, melt the ghee and fry few papads by the time she is home. In less than 15 minutes everything would come together and dinner is served. Even till today, this recipe tops the list of favorite-childhood-recipes-one-cherishes-forever. !! :-)
{Recipe} Toor Dal Chutney | Kandi Pachadi
Ingredients
1/2 cup toordal (split pigeon peas)
3-4 dry, whole red chillies
a pinch of turmeric powder
1 garlic clove
1 tsp cumin seeds (jeera)
1 tbsp tamarind pulp
1 tbsp oil
salt - to taste
For Tadka - (1 tsp each of mustard seeds, cumin seeds, urad dal) + few curry leaves + a pinch of hing + 1 tbsp oil
Preparation:
1. Heat a pan and add oil. Once hot, roast the toor dal until its light browni-sh color. Add in red chillies, garlic and cumin seeds. Fry for 1-2 minutes on low heat. Season with turmeric and salt. Remove from heat and cool a bit.
2. Grind the dal mixture along with tamarind to a coarse mixture by adding water little by little. Transfer the chutney into a serving bowl.
3. Heat oil in a small pan and add all the ingredients listed for "Tadka". Once the mustard seeds start to splutter, pour the tadka over chutney and Mix well.
4. Serve it with hot rice, ghee and papads. Yummilicious!
Some tastes of childhood you can never forget and can never fade away. It is a taste you regularly try to recall. Sometimes it works and most of the time it does not, especially if you are in a foreign land away from your home where eating a home-cooked meal by your mother is a distant dream. I was in such a situation for 6 long years until we came back to India for good last year.
After hogging and devouring on festive food, my mother would always make this simple, one-pot meal of Cabbage with Lentil Rice. This year's Diwali was no exception. Its comfort food to the tee.
2 cups basmati rice (or any other variety)
1 cup toor dal (yellow split pigeon peas)
2 cups chopped green cabbage
3-4 green chillies
1 tbsp ginger garlic paste
1/2 tsp chilli powder
few curry leaves
1 tsp garam masala powder
salt - to taste
1 tbsp oil
1/2 cup chopped onions
4.5 cups water
Preparation:
1. In a pressure pan, heat oil. Add green chillies, curry leaves, onions and ginger-garlic paste. Fry until light golden brown in color. Add garam masala, chilli powder and salt.
2. Add toor dal and cabbage. Saute for few minutes. Mix well.
3. Add rice and cook for 2 mins. Add water and stir everything once.
4. After 1 whistle, let the pressure cooker be on heat for 2 more minutes (don't wait until the second whistle) and turn it off.
5. Once the pressure has subsided, lightly fluff with fork and serve with any spicy accompaniment.
Below is a step by step pictorial of how to make Cabbage Lentil Rice.
Rinse rice couple of times. No need of prior soaking.
In a pressure pan, heat oil. Add green chillies, curry leaves, onions and ginger-garlic paste. Fry until light golden brown in color.
Add rinsed toor dal . Saute for few minutes. Mix well.
Add chopped cabbage. Toss lightly.
Add rice.
Add water and stir everything once. After 1 whistle, let the pressure cooker be on heat for 2 more minutes (don't wait until the second whistle) and turn it off..
Once the pressure has subsided, lightly fluff with fork
Serve hot with any spicy side dish and/or raita. Yum!
It is Holiday Season and best time to spread some happy cheer all around. Its time to give-away something special to my lovely readers who support me all along the way. One lucky winner who resides in India only (Others, Check these giveaways and enter there) will be chosen for an opportunity win this fabulous prize. A chance to win a Canon Powershot A810 Point & Shoot Camera(Choice of color - Black, Silver or Red) along with 4 GB SDHC Card + Case + Charger
Here is what you need to do:
1. Leave a comment on this post. As simple as that.
To increase your chances in the random drawing, do one or more of the following and leave a comment once you did so. 2. Follow Cooking With Siri on Facebook and/or Follow me on Twitter. - @sirime
4. Tweet about this giveaway. Feel free to use the below text - {Holiday #Giveaway} #Enter for a chance to #win a Canon PowerShot Camera at @sirime's blog. Details - http://tinyurl.com/canoncameragiveaway
If you are already liked me on facebook, following on twitter or subscribed to RSS feed, just leave a comment letting me know and you are entered in the giveaway automatically! This giveaway is open for Indian residents only and You don't have to be a blogger to win the camera. Last date for participation is November 30th 2012 midnight IST and one winner randomly picked will be announced on December 1st 2012. .
“Lentils are friendly—the Miss Congeniality of the bean world.” ~ Laurie Colwin
Indeed they are!!
Almost 52 weeks ago, when Susan first announced an event dedicated to legumes, I was one of those who was super duper happy. Since then, I have been closely participating, following and sometimes guesthosting the My Legume Love Affair event. Each month, the MLLA roundup showcase such an amazing array of legume recipes and almost always it helped me to make my lunches and dinners a tad bit more interesting!
Lentils, dals in particular are a primary source of protein for we, vegetarians and form an essential part of our Indian cuisine. There are countless recipes using various forms and shapes plus these are easiest form of dried legumes to use. Today's reipce - Broccoli Paruppu Usili, is one such protein-packed-low-fat dish. Usually made with any kind of lentils and vegetables, this dish is a staple in Tamizh households and I have been meaning to make this for a really long time. It as delicious as I expected and will be made again & again. I am sure of it.
Sending this recipe as an entry to My Legume Love Affair # 52, this month guest hosted by dear Sra of When My Soup Comes Alive.
Below is a step by step pictorial about how to make the Broccoli Paruppu Usili is made.
Soak the dals and cut broccoli into florets.
grind together the soaked dals, green chiilies and salt. the mixture must be coarse and not too fine
In an idli cooker, place few spoon fuls of dal mixture on each plate and steam for 10-12 mins.
Boil the florets for few minutes.
heat oil and add cumin seeds, mustard seeds, hing and curry leaves. Add the broccoli florets and saute 2-3 mins. then sprinkle the dal mixture over the top and mix. Let it cook for 6-7 minutes on low-medium flame
Transfer in a serving bowl and sprinkle freshly grated coconut. Enjoy!
I have a special relationship with dal. When I absolutely run out of ideas for our supper or when I am depressed/sad, I automatically go for a bowl of dal (preferably yellow) and rice. It makes me happy from deep within, soothes my soul. and puts back the smile of my face. :-)
But there are only so many I can make dal. Isn't it..and this is one such delicious way - kerala-style with coconut..
Enjoy!
Cooking lentils is one of the quickest way to pep up a dull, morose day!
