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Moong Dal

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My youngest sister is visiting. She and her family have just returned from Basel, Switzerland. I am planning the menu with some of her favorites. As a little girl, she used to love Moong dal or Masoor dal mixed with rice, a little curry gravy, and butter until it was mushy. Mama would make the mix into little bite-sized balls to feed her. It was an easy way to get her to eat, and the tradition was continued with the grandkids.

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Moong Dal

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
A hearty lentil soup, packed with flavor and tempered with aromatic spices to satisfy the pickiest eater!

Ingredients

  • 1 cup moong dal ( )
  • 5 cups water
  • 1 tbsp tumeric powder
  • 1 oz fresh ginger (grated or finely diced)
  • 4 pods fresh garlic (grated or finely diced)
  • 1 medium Serrano chili (finely chopped)
  • Salt (to taste)

Instructions 

  • Sort lentils and clean of any grit. Rinse at least 3 times. Placed in a large pan, cover with water, and let it soak 30 minutes. This will hasten the cooking process.
  • In a large pot (at least 4-5 quarts as lentils expand when cooked), add the lentils, tumeric powder, fresh ginger, garlic, Serrano chili and salt.
  • Cook on medium-high heat for 15 minutes. Reduce heat to medium-low and cook until the lentils are well blended but not too mushy. Approximately 30 mins. If the lentil appears too thick, you can add some hot water to bring it to the desired consistency. Dals are like thick soup and not runny.
  • Turn heat down to very low and tadka (temper) using one of the following methods.

Tempering #1

  • 2 tbsp cooking oil or ghee
    ½ medium onion, chopped fine
    1 medium tomato, chopped
    ¼ teaspoon red chili powder (optional)
  • Heat the oil. Add the chopped onions and sauté for 3-4 minutes until the onions are half brown.
  • Add the tomatoes and sauté for another 3-4 minutes until the tomatoes lose their moisture and the oil rises to the surface.
  • Add the chili powder (optional) and stir.
  • Pour the seasonings into the prepared dal. Stir the dal mixture and let it cook again for 3-5 minutes so that the seasoning is absorbed.
  • Garnish with fresh green coriander before serving.

Tempering #2

  • 1 tbsp cooking oil or clarified butter (ghee)
    1 tsp cumin seeds
    ½ tsp cumin powder
    ½ tsp garam masala
    ¼ tsp red chili powder (optional)
  • Heat the oil. Add the cumin seeds and brown lightly for a few seconds.
  • Turn off the heat, and add the cumin powder and garam masala.
  • Pour the tempering over the prepared dal and stir. Cook for another 5 minutes to absorb the spice flavors. 
  • Garnish with fresh chopped coriander before serving.

Notes

You can also add cumin seeds and the cumin powder and garam masala to  Seasoning #1. There are no hard or fast rules. Just a matter of your taste!
Dal is usually served with a sabzi, rice, or roti and condiments like pickles, papads, or raita.
I love this dal with just plain boiled Basmati rice and spicy Indian pickle.
Remember, cooking times may vary depending on your altitude (it affects the boiling point of water as well as cooking time—no kidding!) and, of course, there is the amount of heat from your stove. If you want to cut the cooking time, you can also first boil the dal in a manual pressure cooker or Instapot. Follow the manual's directions for cooking the lentils. I time it less than the manual indicates, that way I can control the consistency of the dal to my liking.
 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: dals, lentils
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In Drinks

Raspberry Lassi (Raspberry Yogurt Drink)

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Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My youngest sister and her daughters love it after a workout at the gym.

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Raspberry Lassi (Raspberry Yogurt Drink)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.

Ingredients

  • 1 cup plain yogurt (fat-free, low-fat, your choice)
  • 1 cup fresh raspberries (or berries of your choice)
  • 2-3 tbsp sugar (optional or sugar substitute)
  • 1 cup ice or ice cubes (crushed)

Instructions 

  • Place all the ingredients with a ½ cup of crushed ice in a blender (or hand whisk) and blend until smooth. Taste for sugar. Save the extra ice in case you want the drink colder.
  • Pour into long stemware or regular glasses. Garnish with chopped raspberries or raspberries on a cocktail stick.

Notes

You can substitute 1 cup of fresh raspberries for 1 cup of frozen raspberries.
You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.       
Course: Drinks
Cuisine: American, Indian
Keyword: drinks, lassi, raspberry, yogurt
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In Drinks

Mango Lassi (Mango Yogurt Shake)

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Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My nieces love it after their band has finished playing at a summer festival.

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Mango Lassi (Mango Yogurt Shake)

Prep Time 10 minutes
Cook Time 5 minutes
Servings 2
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.

Ingredients

  • 1 cup yogurt (full cream or low fat)
  • 2 mangoes (large, ripe, skin removed and diced)
  • 3 tbsp sugar (less or more to taste)
  • 2 tbsp lemon juice
  • 1 cup crushed ice

Instructions 

  • Place all the ingredients in your blender (or use a hand whisk) and blend until smooth.
  • Pour into long-stem glasses or regular glasses. Garnish with a wedge of mango or a few mint leaves.       

Notes

When I feel lazy, but still crave a mango lassi, I buy a can of Kesar mango pulp from the Indian grocery store and use that instead of fresh mangoes, but I still prefer the taste of fresh mangoes in the lassi!
To substitute: Use 2 cups of canned mangoes for the fresh. Since it is in syrup, the pulp is quite sweet, be sure to adjust the sugar according to your taste.
You can also substitute almond or coconut yogurt for the milk yogurt.
You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.    
Course: Drinks
Cuisine: American, Indian
Keyword: lassi, mango, shake, yogurt
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In Bread

Roti (Indian Flatbread)

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Rotis, phulkas, chapattis—many names of the same delicious Indian flatbread!

I am a soon-to-be bride and my soon-to-be mother-in-law has taken me to visit my husband’s youngest Chachaji (Dad’s brother). It is lunchtime, and Chachiji (his wife) is making the rotis while I stand watching to see if I can help in any way. It is an art to roll the rotis and get them evenly round.

Other than taking some dough from our Cook and trying to roll it out as a kid, I never really had a chance to cook them myself, so when Chachiji hands me the rolling pin, I panic. I am on the spot!

I valiantly attempt to mimic her skills. Her two boys are laughing at my first attempt. Then strangely enough, I do the next one fairly well. By the fourth one, I am on a roll and my soon-to-be-in-laws look fairly pleased. I have saved face! I look triumphantly at my fiancé. He grins. Never mind if I am sweating profusely!!

Rotis are the ultimate comfort food for me, like rice and dal. There is nothing like the smell and taste of a hot roti straight off the tava (griddle). It is as good as a fresh-baked loaf of bread.

To fix the roti you will need a tava. Preferably, a cast-iron one, but a nonstick will do. You will also need a wooden chakla and belan (a rolling board and rolling pin). Some dry wheat flour in a flat bowl to use when rolling out the dough.

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Roti (Indian Flatbread)

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Rotis, phulkas, chapattis—many names of the same delicious Indian flatbread!

Ingredients

  • 2 cups whole wheat flour (found at Indian grocery or health food stores))
  • 1 cup water
  • ghee or butter (to butter roti)
  • salt (to taste)

Instructions 

To Prepare the Dough

  • In a large bowl or praath (round, flat Indian metal platter with a 2" rim), add 2 cups of flour.
  • Heap the flour in the center and make a little hollow in the middle of it. Slowly pour in the water, gradually mixing the mixture together to form a dough ball.
  • On a flat surface, roll the dough out, and knead the dough for about 8 minutes until you get a smooth and pliable dough.
  • Cover with a damp cloth and let rest it least 10 minutes before you use the dough. 

To Make the Rotis

  • Break off a golf-sized ball of dough and shape them into rounds. You should get 10-12 dough balls for 6-8 " diameter rotis.
    On a rolling board, flatten out the ball of dough with your fingers, palm side down. Dip the flattened dough into some dry flour, put it in the center of the rolling board, and roll it out until it is approximately 6"-8" in diameter. If you put more pressure on one side of the rolling pin it should give you an even roundness. The roti should be ⅛ of an inch (2-3 centimeters).
  • Meanwhile, heat the griddle over medium heat.
  • Pat the raw roti between the palms of your hand in a flipping motion to shake off the excess flour, then carefully lay it on the hot griddle. Within a minute, you will see bubbles appear on the surface. With a spatula, turn the roti over once more. With a napkin or paper towel rolled into a ball, gently press on the edges of the roti while trying to spin the roti around on the tava. It is an art learned with practice. This should puff the roti up. Don't be disheartened if the roti doesn't puff up on your first try.
  • If you have a gas burner, it is easier. Remove the roti with a pair of tongs and put it on the open flame. It should start to puff. Be quick or it can burn.
  • Whichever method you use, the roti is cooked when it has some nice brown spots on it, and the edges should be cooked.
  • Remove the cooked roti and spread it with ghee or butter.
  • Place a napkin in a deep dish and put the roti into this. Fold the edges of the napkin over the roti to keep it warm. Most Indians use an insulated container or a tortilla warmer to keep the rotis warm.
  • Continue making the rest of the rotis the same way.  Sandwich them together with the ghee- or butter side, so they do not smear all over the napkin.
  • Enjoy with dal, sabzi, or a meat dish.

Notes

I use salt only when I am mixing the dough for parathas, but you can add a pinch if you like.
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: chappati, phulka, roti

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In Main Dishes

Kaddu Sabzi (Spiced Pumpkin)

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Fall is here. The two apricot trees in my backyard have shed their leaves like a golden carpet. The market is flooded with pumpkins and conjures up images of Kaddu Sabzi Mama used to fix. Instead of trying to cut through the hard peel, the packs of washed and pre-cut pumpkin make it a quick fix. Our eldest sibling buys the whole squash and sticks it in the microwave. See notes. She knows I am fond of kaddu sabzi so will always give me some when she fixes it. Lucky me!

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Kaddu Sabzi (Pumpkin)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Pumpkin sautéed in a blend of spices that fill the home with a warm, delicious aroma on a cold, Fall day.

Ingredients

  • 1 lb kaddu (Peel top skin and chop into bite sized pieces or take the easy way out and buy the ready-made pre-washed and cut pack available at most grocery stores )
  • 1 medium onion (finely chopped)
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • ⅛ tsp fenugreek seeds
  • 1 tsp (heaped) tomato paste
  • 1 medium Serrano chili (or dried red chili, both optional, depending on how spicy you like your meal!)
  • ½ tsp Salt (or to taste)
  • 2 tbsp cooking oil
  • 2 tbsp fresh cilanto (finely chopped)
  • 2 tbsp cocktail peanuts (or raw peanuts (shelled and skinned) sautéed in a little oil)

Instructions 

  • Heat oil in a wok or deep saucepan on medium heat. When the oil is well heated, add  mustard seeds. Wait until the seeds start to splutter, then, add the cumin and fenugreek seeds. About 20 seconds.
  • Stir the seeds, and then add whole green chili or red chili powder (optional). If you like it chili hot, chop the green chili in half or dice them.
  • Add onions and sauté till half brown, about 7-8 minutes.
  • Add tomato paste, kaddu, salt and half of the cilantro. Stir till the tomato paste to coat the pumpkin evenly. Cover and cook on low until half cooked, approximated 5-7 minutes.
  • Uncover and cook, stirring occasionally, until the pumpkin is tender and starts to brown a little, approximately 5-6 minutes. At this stage, slightly mash it with the back of a cooking spoon  to get a chunky texture. Drizzle some oil along the edges of the sabzi. Stir a couple of times, making sure to scrape from the bottom.
  • Spoon into a serving dish. Serve garnished with sautéed peanuts or cocktail peanuts and the rest of the chopped coriander. 
  • Goes well with roti and, of course, plain rice and dal.

Notes

Our eldest sibling buys a whole Butternut squash and preps it this way.
Wash the squash and jab a few holes all around it with a knife. Then place it in the microwave and zap it on high for approximately 8 minutes each side till half cooked. Then split it in half and scrape the seeds out. Now scoop out the remaining flesh and use that to cook.  
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: kadu, pumpkin

Vegetable vendor, India – Photo by Mediocre Studio on Unsplash

 

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In Gluten Free

Kala Zeera Gajar Chawal (Black Cumin Carrot Pilaf)

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I first learned to make this dish when my husband, who was in the Air Force at that time, was attending Defence Services Staff College in Wellington, India. We were about 300 couples that were 30+ years old. It was a fun time for the ladies, though the husbands were kept busy studying. With dinner parties almost every other day, there was a great exchange of recipes and competitive cooking. Thank you, Mimi, for this recipe!

This is a good rice dish when inviting guests over as it is light on the stomach and goes well with vegetarian and non-vegetarian curries, curried vegetables, and dals.

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Kala Zeera Gajar Chawal (Black Cumin Carrot Pilaf)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
A flavor-packed rice pilaf with spices and carrots.

Ingredients

  • 2 cups basmati rice
  • ½ carrot (peeled and coarsely grated)
  • 2 tbsp cooking oil
  • 4 cups water
  • Salt to taste

Seasonings

  • 2 bay leaves
  • 2 small green cardamoms
  • 1 large black cardamom
  • 4-5 cloves
  • 1 small cinnamon stick
  • 1 whole green Serrano chili (optional)

Garnish

  • ½ cup thinly sliced onions (sautéed golden brown)
  • ¼ cup sautéed cashew nuts (optional)
  • 3 hard-boiled eggs (peeled and cut in half)

Instructions 

  • Sort and clean rice of any grit. Place in a pot or bowl and wash 3-4 times, rubbing grains gently between your fingers. Cover with at least 2 inches of water and let soak for 15-20 minutes, then drain.
  • In a large pot, heat oil on medium heat. Add cumin, cardamoms, cloves, and cinnamon at once, stir for a minute, and add drained rice. Sauté carefully for 3-4 few minutes until most of the moisture is evaporated and the rice grains start to look translucent, approx. 5 minutes. (Do not brown!)
  • Add 4 cups of water and salt to taste, then cover and bring to a boil for 15 minutes.
  • When the water is half evaporated and you see little pits appearing on top of the rice, add the grated carrot, stir slowly and gently, then cover and let simmer on low heat for about 10-15 minutes. Keep a careful eye on it at this stage to make sure no rice is sticking to the bottom of the pot. You can test to see if it is done by taking a cooked grain and squishing it with your finger. If it is granular, it needs to cook a little more.
    You can also heat the oven to 180-200°F, and once you add the grated carrot, put the pot in the oven and let it cook for another half an hour. Make sure it is a pot that can handle oven heat—you don’t want melted handles on your best non-stick!
  • Serve on a rice platter or dish and garnish with boiled eggs, fried onions, and cashew nuts.
Course: Side Dish
Cuisine: Indian
Keyword: carrots, rice, spices

Photo by Indian Army – Wikipedia

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