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Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast

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 ElephantYamRoast3Elephant yam grilled perfectly to a golden color in south Indian style for a delightful side

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. My mom does this in a different style by chopping them finely, boiling with turmeric powder, and pan roast with oil. Or She even slice them thinly, marinate, fry it deep. It is called Yam chips J Obviously all these takes a lot of oil :D! So I always prepare yam this way, if it is tasty and healthy this way, why not be healthy 😉 I made this with some caramelized shallot dal, rasam and curd rice.



My other favorite dry side dishes: Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry

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Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • Turmeric powder – ½ tsp
  • Tamarind pulp – 1 tbsp (soaking a small tamarind in water and extracting the juice out of it)
  • Chilli powder – 2 tsp
  • Fennel seeds – 2 tsp, blend it or use mortar & pestle.
  • Coriander powder – 1 tsp
  • Gram flour – 1 tbsp
  • Oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Salt – to taste
Instructions
  1. Take a pan, add the sliced yam with tamarind water, turmeric powder and salt. Boil it for around 7-10 minutes in medium flame till its boiled but not mushy. It should be in the same shape.

  2. Drain and add the Fennel seeds powder, chilli powder, coriander powder, gram flour, curry leaves and salt (if needed). Combine well.

  3. Heat a pan ( like dosa pan or a non-stick pan) , drizzle over some oil, arrange the yam pieces and cook in medium flame until it has golden brown spots on one side. Flip and cook the other side similarly.
  4. Cook in batches if you have more.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

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Potato Korma

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A rich coconut based vegan stew to go sides with flatbreads. Easy and Exotic!

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style potato Korma made with coconut, poppy seeds, cashews and green chilies. We always make kurma at our home always as a side dish for naan, paratha, roti, parotta, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is! I always make mixed vegetable kurma and this time I wanted to make potato only kurma. It is even more flavorful with the potato texture. I literally licked my plate when I was done. It was perfect. I always try to make classic Indian recipes with my own touch. I am not sure if this is the classic recipe followed by people for years, but my recipe was totally perfect with no single drawback. Try it and let me know 🙂 I always like to make curries at home, they make our home smell with aroma 🙂 and gravies are great for rice or rotis, dosa, breads and what not? 🙂  Feel free to add whatever vegetables you would like!

 PotatoKurma-12

Last two weeks was super busy with work at office, home, and then the food bloggers of Canada Conference FBC2015 held at Montreal. We had a really fun time and also very informative as  we had sessions on SEO for blogging, “Taking a leap” talk from Ricardo, Copyright and giveaways information sessions and of course great FOOD!!! 🙂

GIVEAWAY

And we have a giveaway this time, I received a Sabatier 6-inch cleaver in around September to review and I waited so long to post this review is because I wanted to use it for few days to see how it works. I haven’t used cleaver before much, I am not sure how this works with meat. It is surely great for meat lovers chopping.  I tried this for my vegetables to chop big vegetables, chop finely the herbs, smash garlic cloves, and move the vegetables with the knife. It is not really heavy but not too light and it is perfectly sharpened. I would surely ask you to be careful with the knife as it is really sharp. The only thing I was not comfortable about the knife is that I was chopping for some time and the handle made me tired and uncomfortable. But I guess it is always the case with most cleavers.

 

The great news today is that SABATIER  is offering readers of Relishthebite the chance to win a 6-inch cleaver Knife (Similar to the one in the picture I have shown below). The giveaway is open to all residents of Canada (Including Quebec) only. (Apologies to my other country readers)

To enter, just leave a comment below answering the question – “Do you like Indian food? If so, which one? :)”

  1. Visit RelishthebiteFacebook page, like it  also!
  2. Follow Relishthebite on Twitter page.
  3. The giveaway closes at 23:59 November 14th , 2015

a Rafflecopter giveaway

 The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Sabatier.

Disclaimer: I was given this beautiful Sabatier knife to try and review. However, all opinions are my own as always.

PotatoKurma-11

4.7 from 10 reviews
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Potato Korma + Sabatier Knife GIVEAWAY
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, large, washed, peeled and cubed and keep it in water
  • Cumin seeds – 1 tsp
  • Onion – 1 , finely chopped (large), ~ 1 cup
  • Tomato – 1.5, finely chopped ~ ¾ cup
  • Ginger – garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Coriander leaves – for garnish
  • Cooking oil – 1 tbsp

    To blend:
  • Coconut – 3 tbsp (fresh/ desiccated)
  • Poppy seeds – ½ tsp (khus-khus)
  • Fennel seeds – ¾ tsp
  • Garlic – 3
  • Cashew nuts – 6
  • Green chillies – 3
  • Bay leaf – 1
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – ½ inch piece
Instructions
  1. Blend everything under “to blend” and keep it aside.
  2. Take a pan with oil in medium heat; add some cumin seeds, when it changes color, add the onions with little salt and sauté until transparent.

  3. Add in the ginger garlic paste and sauté for a minute. Then add tomatoes, turmeric powder, red chilli powder, coriander powder and sauté till it becomes soft and mushy and oozes some oil out.

  4. Now add the cubed potatoes and sauté them on medium heat for 2-3 minutes.
  5. Reduce heat, and Add 1.5 cups of water, add salt adjusting per your taste (remember potatoes need more salt than any veggie) and cook covered on medium – low flame for 6-8 minutes. Remember to look in the middle because you don’t want them to be mushy.

  6. Add the ground paste when it has some water left inside the pan, combine and close the lid for 2-3 minutes.

  7. Remove lid and simmer till you get the desired gravy consistency which is not very dry or very much liquidy.
  8. Garnish with fresh coriander leaves and serve with hot rice or rotis.
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Taste great with hot naan, paratha or plain rice, ghee rice, peas pulao, vegetable biryani.

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Drumstick Masala/ Murungakkai Masala

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Drumstickcurry-9A south Indian vegan gourmet stir fry made with simple ingredients.

Drumstick/ Moringa/ Murungakkai is a long, green slender vegetable which is commonly found in Indian shops. The flower, the leaves and the whole vegetable is edible and it is been in south Indian for years. When you cook the whole vegetable by boiling in a curry, it remains particularly high in vitamin C (which may be degraded variably by cooking). And also it is a good source of  potassium, dietary fiber and magnesium. The leaves can be used like any other green leaves (like spinach). When you cook the vegetable, chop the ends and trash it. Cut the vegetable, cook them and when you eat it, chew the entire piece, extract pulp and juice while chewing, omitting the fibrous part.  Or you can boil them, use the inside juicy pulpy part in your cooking directly. Let me know if you have questions. The vegetable as a whole is very flavorful, tasty, gives great aroma and you can use them in your favorite part of curry. I made this with as a side dish for rasam and dal. I usually don’t get them anywhere near, have to travel bit to get it in Indian store. Once my sister gave it to me from Toronto and I made this. It’s been really long since I made these, but posting it for you 🙂 as I really don’t want to miss this delicious healthy Indian stir fry.




For Other Indian Stir fry recipes : Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry, Bitter gourd stir fry, okra/ladys finger stir fry.

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5.0 from 2 reviews
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Drumstick Masala/ Murungakkai Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 2 tsp
  • Cinnamon – 1/ 2 inch piece, 1
  • Cloves – 2
  • Cardamom – 2
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Drumstick – 4
  • Garlic – 3 chopped
  • Big Onion – 1 finely chopped
  • Tomato – 1 small, finely chopped
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Jaggery – a pinch
  • Salt – to taste

    To grind:
  • Coconut – 2 tbsp, grated
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 3
  • Ginger – 1 inch
Instructions
  1. Trim the ends of the drumstick, cut it into 1.5 inch long and set aside.
  2. Grind the ingredients under “to grind”. And set aside.

  3. Heat oil in medium heat, add cinnamon, cloves, cardamom and sauté for few seconds. Then add the mustard seeds, when it crackles, add the curry leaves and sauté well.

  4. Now add the garlic, onions, little salt and fry till golden brown. Add tomato and turmeric powder, and sauté well till it becomes soft and pulpy.

  5. Add drumstick, red chilli powder, coriander powder, little salt, ½ cup of water and cover and cook for few minutes until the drumstick turns tender. It took around 8 mins.(medium to low heat).

  6. When it cooked soft and has little water left inside, add the blended paste, jaggery and with little water if it is already dry. Or just add the blended paste with no water. (check salt at this stage)
  7. Let it cook till it becomes semi dry. Switch it off and garnish with some chopped coriander leaves.
Notes
1. You can replace with red chilli powder with coriander powder.
2. You can cook little more and make it super dry, it totally depends on the consistency you want.
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Serve it with some rice and dal/rasam/sambar.

Mini Paneer/Tofu Corn Sandwich

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Another quick 10 minute sandwich for breakfast 🙂 . Do not skip breakfast!

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast.



This is one of my favorite sandwiches and I made a mini one with it. My sister loves paneer and I made this for her :)! Easy, quick and tasty one. Takes about 10 minutes to get ready and are super fresh and delicious. Bored with your toast? Spread this delicious homemade paneer tofu mix sauce on your bread and enjoy! This bread toast is easy to fix up with less effort for kids. You can sandwich them between tortilla or roti/naan .

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You can even make this as full sandwich rather than mini sandwiches. We can even have this as an appetizer, snack, pot luck party dish. Sanwiches always in my favorite food list for my mornings. If I am bored with oats, I just go and make my own spread sandwich :)!

Other favorite similar recipes: Breakfast recipes under 20 Minutes, Paneer Recipe collection.



Vegan note: Replace Paneer with tofu.

PaneerSandwich-10

5.0 from 1 reviews
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Mini Paneer/Tofu Corn Sandwich
Author: 
Recipe type: Appetizer
Cuisine: Indian
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Paneer/ Firm tofu – ½ cup crumbled
  • Corn (frozen) – ¼ cup
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp
  • Green chilli – 1, finely chopped
  • Capsicum/ Bell Pepper – 2 tbsp, finely chopped
  • Tomato ketchup – 2 tsp
  • Red chilli powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
Instructions
  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add capsicum and sauté for a minute, then add chilli powder, garam masala powder, tomato sauce and salt. I would give a quick stir, it should not be too dry or too saucy.

  3. Then add corn and paneer/tofu crumble. Mix well.
  4. Cook for a minute, garnish with coriander leaves and switch off.

  5. Toast the bread (with little butter or plain) on both sides. Chop the sides, cut them into mini sizes, Spread the filling on the top side, chop and squeeze some lime juice to garnish. Close the sandwich and fix a tooth pick to it.
Notes
1. I used frozen corn, you can use fresh corn , boil for few minutes, dry and keep it.
2. Replace corn with any veggies like peas or carrot.
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Insanely Delicious Lamb & Chicken Recipes

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 Lamb&chicken

For my lamb & chicken recipe lovers 🙂 here is the collection!  I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.


Lamb/ Mutton Recipes:  People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat. Spicy Honey Rack of Lamb Rackoflamb-9 This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! Recipe is here. Restaurant Style Lamb Biryani LAmbBiryani-5 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here. Lamb Spinach Curry/ Saag Gosht

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Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.Recipe is here.

Kadai Gosht/ Lamb Curry

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Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. Recipe is here.

Ambur Mutton Biryani


 Amburbiryani Ambur biryani is one of the south-Indian special biryani recipes. Perfecr for guest or Sunday lunch! Recipe is here. Lamb pepper curry roast LambRoast-2 Imagine yourself in India right away with this piquant lamb curry! Recipe is here. Mutton Sukka/ Goat CUrry MuttonSukkaRelishthebiteName It is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.Recipe is here.

Hyderabadi Lamb Biryani

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A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Lamb Shami Kabab 

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Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good. Recipe is here.

Lamb Vindaloo

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A Classic Indian spicy thick curry made with lamb meat in vinegar and spices! Recipe is here.

Chicken Recipes: I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. :) we have thousands of recipes to try in every cuisine.  :) few comfort foods are the ones I try always. But these days, I am trying to even change that.

Coconut Butter Chicken Roast chickenroast-2_relishthebite Chicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.Recipe is here.

Spicy Chicken Roast

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An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.Recipe is here.

Chicken Dum Biryani Restaurant Style

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Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here.

Pepper Chicken Curry/ Kozhi Milagu Curry

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Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.Recipe is here.

Spicy Chicken stir fry Egg noodles

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This dish is sneakily easy. 30 minutes to finish :) and you are done :) you can use any vegetable that gets wasted in your refrigerator.Recipe is here. Chicken 65 Chicken65 This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.Recipe is here. Sweet and Spicy Garlic Chicken Drumsticks Sweetandspicychicken-13 It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.Recipe is here.  Enjoy!!!! 🙂  

Chicken Drumstick Masala

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Spice coated chicken cooked and slow roasted in the hot pan scraping up the juices. Recipe is here.

Home Style Spicy Chicken Dry Roast

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Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

Healthy Mexican Corn quinoa Casserole + Corning Ware Giveaway

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Casserole-9-2It has all of the flavors you love in traditional Mexican food, but is much healthier! And I have a giveaway this time for you :)!

A very healthy comfort food to satisfy your craving.This combination makes the dish juicy and crunchy. This dish is very healthy and also palatable. They look beautiful when you plate them. I always love Mexican food. Burritos, tostadas, taco ..enchiladas. You can always do your own taco plate with the veggies/meat you have at home. Just top it with some spices and colourful veggies to make it vibrant. Becaise I love Mexican food, this casserole hits all of the right spot for me. The spice level wzas perfect to me, if you think it is more, just reduce!

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This delicious casserole is purely vegetarian and healthy! You can layer this in the pan like the way you want, avoid quinoa or avoid tacos. You can have them without tacos or just place over tacos after its cooked, garnish and enjoy it as for Tuesday tacos.I wanted to make this totally a healthy vegetarian guilt free food!  I just mixed everything together and bake it, how simple it is  right. You can even avoid the onion sauté and just mix everything in a bowl and bake it straight!

My other favorite mexican recipes : Roasted Cauliflower tacos with cilantro lime creama, Mexican mini mushroom quesadilla.

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GIVEAWAY: 

The great news today is that CW by Corningware is offering readers of Relishthebite the chance to win a 2.5 Quart Vermillion Baker (Similar to Red one in the four piece picture- Retail Value $21.99). The giveaway is open to all residents of Canada (Including Quebec) only. ( sorry to my other country readers)

  1. To enter, just leave a comment below, answering the question: What is the recipe you would love to make in this 2.5 Quart Baker?
  2. Visit Relishthebite Facebook page, like it 🙂 also!
  3. Follow Relishthebite on Twitter page.

The giveaway closes at 23:59 October 20th, 2015

The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Corningware.

a Rafflecopter giveaway

IMG_1582

5.0 from 6 reviews
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Healthy Mexican Corn quinoa Casserole + Corning Ware Giveaway
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Bell Pepper – 2 , chopped
  • Garlic – 4, finely chopped
  • Jalepeno – 1, chopped finely
  • Onion – 1, chopped finely
  • Frozen corn – 2 cups
  • Chilli powder – 2 tsp
  • Cumin powder – 2 tsp
  • Cheese – 2 cups, grated (Mexican blend or some mozzarella & cheddar mix)
  • Wheat / corn tortilla – 6
  • Quinoa – 2 cups, cooked
  • Refried beans (I used small red kidney beans ) – 1 can ( which means cooked)
  • Red Enchilada sauce – 1 cup
  • Oil – 2 tsp
  • Salt to taste
  • Cilantro/Guacamole/ Avacado/sour cream/ green onions – for garnish
  • Lime juice – 1 tbsp
Instructions
  1. Preparations: Cook 1 cup of quinoa in 3 cups of water according to package instructions, set aside. Lightly oil the baking dish.
  2. In a skillet, add little oil, add the onion, pepper, jalapeno, garlic, little pepper and sauté them for few minutes.

  3. Meanwhile, preheat oven to 375 degrees F.
  4. Then now to the skillet, add the corn, beans, enchilada sauce, chilli powder, 2 tbsp of water, salt to taste and cumin powder. Keep sautéing till the raw smell leaves for 2 minutes.

  5. Then add the quinoa to the skillet, mix and switch off.
  6. Now take the oil greased baking dish, just spread little enchilada sauce, then place half of the tortillas ( I cut them into half), cooked veggies, 1 cup of cheese, then again rest of the tortilla, cooked veggies, rest of the cheese and squeezed some lime on top.

  7. Bake it by covering with foil for 15-20 minutes. Remove it when the sauce is bubbling and the cheese is melted.
  8. Garnish with some sour cream/ yogurt and green onions/ cilantro on top.
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Disclaimer: World Kitchen sponsored this post, I was given this beautiful four-piece set of Corningware baking dishes to try and I’ve been compensated monetarily for this recipe. However, all opinions are my own as always.

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CLIF Organic Trail Mix bar Review

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cliforganicBars have been a part of my daily life for almost two years now. I love to have it whenever I work out. It surely helps me to work out more. And I have heard from my friends and family that they prefer these too. So when I received these new CLIF Organic Trail Mix Bars, I was super excited to try them. These bars are totally organic, great source of fiber, healthy, vegan, vegetarian and are gluten free. 🙂 Cool, right?

The flavors of the new CLIF Organic Trail Mix Bars are:

  • Coconut Almond Peanut
  • Dark Chocolate Peanut Butter
  • Dark Chocolate Cherry Almond
  • Dark Chocolate Almond Sea Salt
  • Dark Chocolate Pomegranate Raspberry

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I liked the way they have that large pieces of nuts and chocolates. Personally, I totally love the dark chocolate pomegranate raspberry in all of that and found it healthier than others. And the other dark chocolate bars were in my travel kit always, easy for on the go snack. And coconut almond peanut was like a dessert to me which was perfect that was not super sweet but perfect for a good dessert. Their retail price is around $1.99 and can be found in most major grocery stores and natural food stores such as Loblaws, Whole Foods, Sobeys, Wal-Mart, Longos, Safeway, Thrifty Foods, Save on Foods, Federated Coop, Calgary Coop, IGA, Costco, Shoppers Drug Mart, London Drugs, Rexall, Jean Coutu, most airports, Mac’s, Couche-Tard, Shell, Canadian Tire, 7 Eleven, Moutain Equipment Coop, Running Room, Sport Chek, Amazon.ca, Spud.ca. More details here.

I have tried CLIF bars before but when I knew this is organic, I wanted to try it :)! It was very tasty. Most bars had choc chunks 😉 so obvious that it is tasty.  These are different from Original Clif bars, it has way more fibre and less carbs and also it is higher in fat which is the only negative I would say. But few tasty things are worth the fat 😉 I think!

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I always recommend Bars to people even though they are higher in sugar because it keeps us energetic. So these bars are great-tasting crunchy snack, organic, vegan, vegetarian, nutritious, gluten free and I totally recommend these bars for a try! 🙂 Those have an active lifestyle, these bars are ideal for them.

 

Disclaimer: CLIF bar provided me with my 10 CLIF Organic Trail Mix Bars for sampling and review purposes.  I’m not being paid, and CLIF Bar has not reviewed this post prior to publication. However all opinions are my own as always. 

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Whole Green lentil recipe/ Punjabi Sabut Moong Dal Recipe

by 10 Comments

GreenMoongdal

Insanely delicious & addictive Indian classic dal. Perfect for weeknight! So easy & healthy, no more takeaway!

It’s an authentic culinary dish from North Indian cuisine. It has only a handful of ingredients but yet the flavor and the spices with the fragrance ghee make the dish finger licking good for all seasons. I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and perfect comfort food. And also healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week atleast. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want.

You can have this as soup. This dal taste great with plain rice and some papad/veggies stir fry or paratha & some salad.


Vegan Note: use any oil in this recipe instead of ghee. 



My other Favorite Dal/ Lentil recipes: Dal with caramelized shallots, Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup,Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai,spinach with lentils/ Keerai Moolagootal.



GreenMoongdal

4.8 from 6 reviews
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Whole Green lentil recipe/ Punjabi Sabut Moong Dal Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Green Moong Dal – 1 cup
  • • Tomatoes – 2 medium sized, chopped
  • • Onions – 1 medium sized, chopped
  • • Green Chilli – 1, chopped
  • • Garlic – 5, finely chopped
  • • Ginger – ½ inch, finely chopped
  • • Red chili powder – 1 tsp
  • • Turmeric powder – ¼ tsp
  • • Cumin powder – ½ tsp
  • • Garam Masala – 1 tsp
  • • Jaggery – ½ tbsp
  • • Lemon juice – ½ tbsp
  • • Dry Methi leaves – 1 tsp
  • • Coriander leaves – to garnish
  • • Salt – 2 tbsp

    For Tempering:
  • • Mustard seeds – ½ tsp
  • • Dry Red chillies – 3, broken
  • • Asafoetida – a pinch
  • • Curry leaves – 1 sprig
Instructions
  1. Rinse lentils and soak for an hour. And keep it in pressure cooker with tomatoes, onions, garlic, ginger, green chilles, turmeric powder with 3.5 -4 cups of water for 7-8 whistles in medium heat .
  2. Mash the lentils using a wooden spoon or a masher to a smooth mixture.
  3. Add the ½ tsp red chilli powder, cumin powder, garam masala and salt to the dal.
  4. Bring the dal to boil in medium-low heat for 5 minutes and add jaggery and methi leaves to it in this step. If you find the consistency to the dal becomes thick, add more water. If you think it’s too liquidy, boil it for few more minutes.
  5. It’s time to temper by heating oil or ghee in a pan, then add the mustard seeds, ½ tsp of red chilli powder and then when its pops, add the asafetida, curry leaves and red chillies. Fry for a few seconds but don’t burn it.
  6. Pour the tempering on top of dal. And squeeze some lemon juice and stir with the seasonings. Garnish with coriander leaves.
Notes
1. If you think it’s too spicy, you can reduce the green chillies.
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GreenMoongdal

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