The Indian Foodie, Author at The Indian Foodie

In Gluten Free

Masoor Dal (Red Lentil Dal)

Amongst our family favorite meals gowning up is Masoor Dal. I loved having it with plain boiled rice, spicy store-bought Indian pickles, and plain yogurt. Mom, being from the South of India, had the cook temper it in a South Indian style.

I have given you two different ways to temper the lentil. The first one is the South Indian style, and the other is a regular tempering style. Enjoy!

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Masoor Dal (Red Lentil Dal)

Prep Time 15

Cook Time 45

Total Time 1

Servings 4

A delicious, fragrant, savory soup or stew-like hearty main dish, full of healthy protein and perfect for any palate.

Ingredients

1 cup red lentil ()
½ medium onion (chopped)
½ medium tomato (quartered)
1 medium Serrano chili (optional)
3-4 flakes fresh garlic (finely chopped)
½ tsp tumeric
salt to taste
4-5 cups water

Tempering (Tadka South-Indian Style)

1-2 tbsp cooking oil
½ tsp mustard seeds
6-7 fresh curry leaves (found in Indian grocery stores)
½ medium onion (diced)
1 medium tomato (diced)
½ tsp red chili or cayenne powder (optional)
fresh cilantro (chopped fine, for garnish)

Tempering Style (Regular)

2 tbsp cooking oil
½ tsp cumin seeds
½ medium onion (diced)
1 medium tomato (diced)
½ tsp red chili powder (optional)
1 tsp cumin powder
¼ tsp garam masala

Instructions

To Prepare

Sort and clean lentils (preferably on a white plate that shows up grit better).
Rinse several times in cold water A friend told me to strain them through a steamer strainer to wash out any grit I may have missed.

To Cook

Put lentils in a 6-quart stock pot or deep saucepan. Lentils expand while cooking so do not use too small a pot.
Add 4-5 cups water, the chopped or sliced onion, tomato, serrano chili, garlic, turmeric, and salt.
Boil covered for 15 mins. Be sure to leave the lid slightly open so that the dal does not boil over. Once it comes to a boil, reduce heat to medium-low, stirring occasionally. Approximately 15-20 minutes.
You may initially have some frothing at the surface which can be skimmed off with a spoon.
Cook for 30-40 minutes until well blended but not too mushy. If the water seems to be drying up during cooking, add half to a cup more of hot water. Turn heat off.

Tempering (Tadka South-Indian Style)

In a small frying pan heat oil on medium heat. When hot, add the mustard seeds.
When they stop spluttering (about 30 seconds), add curry leaves and onions. Sauté until onions are almost half brown. Approximately 4-5 minutes.
Add chopped tomato and sauté until oil starts to surface. Turn heat off.
Add the chili powder to taste (optional). Stir into the cooked dal. Let it season for 5 minutes for the flavors of the tadka to be absorbed before pouring the dal into a serving dish.
Garnish with chopped cilantro before serving.

Tempering Style (Regular)

Heal oil in a small sauté pan.
Add cumin seeds. As soon as they start to splutter, add the onions and sauté until half brown.
Add tomatoes and cook for about 3 mins until the moisture evaporates and the oil starts to surface on the sides. Turn off the heat.
Add the chili, cumin, and garam masala powder. Stir into the cooked dal.
Let sit for 5 minutes more before serving, so the flavors of the tadka are absorbed.
Garnish with chopped cilantro before serving.

Notes

1. Serve with plain boiled rice and any Indian styled vegetable or curried meat or chicken.

2. You can also serve the dal with just pickles and yogurt..

3. If you are using a manual pressure cooker or InstaPot, follow the cooking directions in the manual. Use about 3 cups of water. If the consistency of the dal is too thick, you can always add hot water to thin it out.

4. Remember dals are thick and soupy never watery!

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: dals, red lentil, soup

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In Recipes

Kachumber Raita

By The Indian Foodie

Kachumber Raita is a side dish made out of yogurt mixed with fresh vegetables. The raita compliments a meal, especially pilafs. It tastes good with dal and rice as well.

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Kachumber Raita

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Kachumber Raita is a variation of Kachumber which is an Indian salsa blend of raw vegetables green chili and cilantro.

Ingredients

2 cups plain yogurt (whole or low fat )
1 medium onion (chopped fine)
1 medium tomato (chopped fine)
1 medium Serrano chili (chopped fine, optional)
2 tbsp fresh cilantro (chopped fine—save a little for garnish)
½ tsp salt
¼ tsp black pepper powder

Instructions

In a bowl beat yogurt until smooth. If it is too thick add a dash of water.
Gently stir in salt and pepper and do a taste test. Add more or less salt and pepper if you desire.
Add the chopped vegetables. Mix all the ingredients so they are well coated with the yogurt.
Pour into a serving dish and garnish with a sprinkling of chili powder and roasted cumin powder.

Course: Side Dish

Cuisine: Indian

Keyword: cucumber, kachumber, raita, yogurt

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In Breakfast

Anda ka Bhujiya (Indian Style Scrambled Eggs)

By The Indian Foodie

Scrambled eggs rolled in with parathas were always a quick and easy go-to for breakfast. It was easy to prepare in a short amount of time for so many kids, and it was substantial!! Along with what we called Tiffin Allu (potatoes), it was a quick fix for lunch on most school days. Some of our friends, tired of their sandwiches, would swap lunch with us, and we would sit and enjoy each other’s meal.

I have also added left-over cooked rice to the eggs as a quick meal. It also tastes great on toast topped with ketchup! My favorite way to have it is with parathas.

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Anda ka Bhujiya (Indian-Style Scrambled Eggs)

Prep Time 10

Cook Time 15

Total Time 25

Servings 6

Scrambled eggs rolled in tortillas or parathas, a quick and easy go-to snack. Also perfect for egg wraps!

Ingredients

6 eggs
½ medium onion (yellow or red)
1 Serrano chili (finely diced, optional)
2 medium tomatoes (diced)
1 tbsp fresh green coriander (choped)
2 tbsp cooking oil (olive or coconut oil)
¼ tsp mustard seeds
⅛ tsp pepper or cracked pepped powder
3 fresh curry leaves (optional, found at Indian grocery stores)
Salt to taste

Instructions

Heat oil in a frying pan on medium heat. Add mustard seeds. They will start to splutter. After about 30 seconds, add the curry leaves and the chopped chili. Stir a couple of times and then add the chopped onions and sauté until onions are translucent and start to brown slightly. About 3 minutes.
Now add the tomatoes. Cook, stirring occasionally for about 5 minutes until tomatoes start to lose their moisture.
Now add the beaten eggs and stir briskly into the tomato-onion mixture.
Continue cooking until the eggs are cooked and not runny.
Sprinkle with the chopped coriander and stir a few times.
Remove pan from heat and spoon into a serving dish.
Sprinkle with the remaining chopped coriander.
Serve for breakfast with toast or parathas.

Notes

You can also use all egg whites or one yolk and the rest egg whites. I prefer it with yolks.

For Egg Wraps:

Wrap the scrambled eggs in tortillas that have been lightly sautéed in a frying pan with a little oil.

For parathas:

You can buy a packet of plain ready made parathas at any Indian Grocery Stores. Trader Joe's also sells great Malabar parathas.

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In Main Dishes

Tandoori Chicken

By The Indian Foodie

Who hasn’t heard of Tandoori Chicken?

History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.

Source: To read more, click here, timesofindia.com

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Tandoori Chicken

Prep Time 6 15

Cook Time 45

Total Time 7

Servings 6

Classic Indian marinated chicken specialty, spiced and grilled to perfection.

Ingredients

2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
1 tbsp garlic paste
1 tbsp ginger paste
1½ tsp cumin powder
1 tsp salt (or to taste)
¾ tsp chili powder
1 tsp coriander powder
1 tbsp tomato paste
1 cup plain yogurt (fat free, low fat, or whole milk)
2½ tbsp vinegar
2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
½ tsp garam masala
1 oz butter
few drops red food color (optional)

Instructions

Mix all the spices into a smooth paste.
Rub into chicken and marinate for at least 6 hours.
Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
Dot the chicken with butter.
Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
Brush occasionally with the marinade to prevent it from drying out.
When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
Serve with naans or rotis.

Notes

Pan Fry:

You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.

Course: Main Course

Cuisine: Indian

Keyword: chicken, tandoori

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In Main Dishes

Bharwa Baingan (Stuffed Eggplant)

By The Indian Foodie

Our fourth-youngest sibling is at the Indian grocery store. She calls me.

“They have those small round eggplants, you want some?”

“Not really.” I respond, she can’t see the broad smile I have on my face.

“You sure?” she asks, again.

I laugh. “Why? Would you like me to fix them?”

She bursts out laughing. “Yes. I’m picking them up.”

I recall stuffed eggplant was one of Mama’s favorite sabzis. Years later, when she was in poor health, I would fix it for her whenever she had a craving to eat it.

Eggplants are also known as Brinjal or Aubergine and are cooked in a variety of ways.

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Bharwa Baingan (Stuffed Eggplant)

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Ingredients

8 small round eggplants
2 medium onions (finely diced)
2 large tomatoes (diced)
1 tsp salt (or to taste)
4 tbsp cooking oil (to fry the masala mixture)
2 tbsp cooking oil (to cook the eggplants)

Masala Mixture

¼ tsp tumeric powder
1 tsp cumin powder
½ tsp garam masala
¼ tsp red chili powder (or to taste)
1 tbsp green cilantro (chopped)

Instructions

Prepare Ahead

Wash the eggplants. Leaving a small portion of the stalk intact, make a crisscross cut at the rounded edge, splitting the eggplant into four parts held together by the stalk. Set aside.

To Cook

Heat 2 tbsp oil in Wok or skillet.
Add the onions and fry onions till ¾ brown.
Add all the masala mixture, and fry for a few more minutes until fragrant.
Add the chopped tomatoes and sauté until they start to curl, and the oil starts to surface on the edges of the pan.
Pour the masala mixture into a bowl and cool until it is easier to handle.

To Stuff the Eggplant

Using a teaspoon, stuff the inside of the eggplants with masala mixture.
Heat another 2 tbsp oil in the same wok or pan.
Add the stuffed eggplant.
Sprinkle about 3-4 tablespoons of water over the eggplants.
Cover and cook on low heat till tender, stirring occasionally, and carefully so that the eggplants don't break apart, until done. Approximately 15 minutes.
Garnish with Cilantro.

Notes

Goes well with a dal and rotis or tortillas, or dal and rice. I enjoy it on toast, too.

Variations:

1. If you're pressed for time, just rub the eggplant with the masala. Sauté the onions and tomatoes, and then toss in the eggplant and follow the recipe.

2. Omit the onions and tomatoes. Add ½ teaspoon of amchur (mango powder, available at any Indian grocery store) to the masala. Then rub the masala and salt on the inside of the eggplants and cook them as per the recipe.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: baingan, eggplant

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In Side Dish

Kachumber (Indian Salsa)

By The Indian Foodie

Kachumber is a chopped Indian style salsa that is used in lieu of salads. It is simple, healthy, and quick to prepare. Consisting of chopped fresh tomatoes, onions, cucumbers, and tossed with lemon or lime juice and seasonings, it is the perfect side dish to any Indian, Mediterranean, Mexican, or barbecue meal!

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Kachumber (Indian Salsa)

Prep Time 15

Cook Time 1

Total Time 17

Servings 4

Kachumber is a chopped Indian style salsa that is used in lieu of salads.

Ingredients

1 medium red or white onion (finely chopped)
1 medium tomato (finely chopped)
1 medium Serrano chili (chopped fine, optional or red chili powder, to your taste)
1 tbsp fresh cilantro (washed well and finely chopped)
salt and pepper (to taste)
juice of ½ lemon or lime (optional)

Instructions

Place all the chopped ingredients in a mixing bowl.
Optional, add the Serrano chili and toss into the Kachumber. You can substitute the Serrano chili for red chili powder (to your taste, of course!).
Add salt and pepper to taste.
Toss gently together with a fork.
Transfer it to a serving bowl.
Garnish with chopped green cilantro, chili powder, pepper, or cumin powder.

Notes

Kachumber is a great meal to prepare ahead of time as it gives the dish time to soak in all the flavors.

I enjoy it with dal and rice, or as a side to tandoori chicken or tangy barbecue chicken.

Kachumber Raita

You can also add a cup or more (to your taste) of yogurt to the salad and make it into a raita. Omit lemon or lime juice if you are adding yogurt.

Chickpeas (Garbanzo Beans) Kachumber

You can also add cooked chickpeas and serve the kachumber on a bed of lettuce for a filling main-course salad and serve it with rotis. Or roll it into a wrap.

Course: Salad, Side Dish

Cuisine: American, Indian, Mediterranean, Mexican

Keyword: cucumber, kachumber, onion, salsa, tomato

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