Ingredients:
1/2 cup Toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric powder
Seasoning:
1 tablespoon ghee or clarified butter can be substituted with oil
1 tablespoon channa dal
1 tablespoon urad dal
1/2 teaspoon of mustard seeds
a pinch of fenugreek seeds or methi
2 dry red chili or according to taste
1/4 teaspoon of asafoetida
1 tablespoon of lemon juice
a few cilantro leaves for garnish
Enough water for preparation
Preparation: Cook the dal in 2 cups of water in medium high heat, when the water starts boiling reduce the heat to medium-low. Let the dal cook for 30 to 35 minutes or until it is cooked.
For seasoning heat clarified butter in a pan on medium heat add channa dal and urad dal, when the dal sizzles add mustard seeds, when the mustard seeds crack add the dry chili and fenugreek seeds turn the heat off add turmeric and asafoetida and add it to the cooked dal. Add salt and mix. If the dal is too thick add some water let it come to a boil. Turn the heat off add lemon juice and garnish with cilantro leaves.
Serve with rice or chapati.
Serves 2.
Toor dal is a very important part of Indian vegetarian diet. It is high in protein. In southern India toor dal is used to make a variety of soups, with and without vegetables.
1 lbs of fresh green beans can be substituted with frozen beans
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt or according to preference
Seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds
1 tablespoon of urad daal
1 dry red chili optional
Wash and cut the beans. To a pan on medium heat add oil, when the oil is hot add urad daal, wait for the daal to sizzle, add mustard seed and wait for it to crack once it has stopped cracking add the dry red chili and wait for a few seconds add the beans stir, add turmeric and salt mix cover the pan and cook for 2 minutes on medium heat. After 2 minutes remove the cover stir and let it cook till the beans are done. It takes a total of 8 to 10 minutes for the beans to cook stirring occasionally. It tastes best when it is cooked el dante. Served with rice or chapati. Serves 2.
This is a typical Tamil recipe. It is a simple dish to make. The best thing about beans is that it is so filling. Everybody loves beans. It is cheap and available throughout the year. To pick beans the ends should snap easily and they need to be green and free of black and brown spots.
1 lbs eggplant
5 tablespoon oil
2 tablespoon dhania or coriander seeds
1 tablespoon channa dal
2 dry red chili
1/2 teaspoon salt
Wash and cut each eggplant into four lengthwise pieces.
Dry roast the dhania or coriander seeds, channa dal and red chili until they are brown and it gives out an aroma let it cool and grind into a powder.
Place a pan on the burner on medium heat add oil add the cut eggplant. Cover and cook for 2 minutes. After 2 minutes remove the cover and stir. Let it cook for about 8 to 10 minutes till it is done. Turn the heat off add the dry powder and salt. Served with rice or chapati.
This serves about 4 people.
There are so many varieties of eggplant - Italian, Indian, Japanese etc. They come in many colors also. While picking eggplant they should feel firm, free of blemish and the stem should be green. This is native to India. It is so popular in India that there is at least one eggplant dish served during festivities and celebrations. There are numerous recipes for this versatile vegetable. "Ennai Kathirikai" is a very popular Tamil recipe.
1 lbs okra
4 tablespoon oil
1 1/2 garam masala
1/2 teaspoon salt
Okra is washed and cut into bite size pieces
Heat a pan (preferably a non-stick) on medium heat to it add oil. When the oil is warm add the okra, stir, cover and let it cook for 2 minutes. After 2 minutes remove the cover stir and let it cook till is is done. Cook till it is crisp. Add garam masala, salt and stir.
This serves 4 people.
This vegetable can stand heat and grows during summer. It is available in plenty in summer. To pick fresh okra they should be green. If the tail end snaps easily it is fresh. The recipe above is simple but it can be enhanced with red chili powder
