Showing posts with label dhal. Show all posts
Showing posts with label dhal. Show all posts
Thursday, April 10, 2014
Sweet Yellow Daal Dhal Recipe
Do not let the name of this recipe deceive you into thinking that it is a pudding or sweet sugar filled daal.
The reason that I call this dal recipe my sweet yellow daal is due to my method of cooking. I gently fry a combination of carrot, swede, parsnip and onion - then with a few more added ingredients I pour tiny amounts of water into the pan - this is just to cook the vegetables not to stew them - I only add more tiny drops of water when the vegetables look to be drying out. The result is a delicious dish of naturally sweet vegetables that tastes so intensely sweet that you would think that I had added sugar to the recipe.
I only use a small amount of my mild curry powder and lots of garlic to season and spice this daal recipe. It is a very very mild dish indeed as far a spices are concerned but the flavours are absolutely fantastic.
If you like, fresh or dried chillies can be added this dish for some heat if desired, but you really must try it mild first ....that is unless you are chilli mad!
My dal recipe is fully vegan and gluten free.
This recipe is very healthy for you as lentils, swedes, parsnips, carrots , onions and garlic have multiple vitamins, minerals and fibre that help your body function correctly.
The sweetness of my red lentil daal does not clash with the savoury factor of this dish because it is all so natural with no added sugars or flavourings.
Once you taste this amazing meal you will be making again and again.
Ingredients for Sweet Yellow Dal
1 Cup Red lentils
1 Large Carrot (chopped small)
1 Large Parsnip (chopped small)
1/4 Swede (chopped small)
1 Small onion (diced)
1 Garlic cloves (minced)
dried Coriander leaves (large pinch)
1 large tsp Chef Jeenas Mild curry powder
Tiny pinch Ginger powder
Salt to season
Water
Rice bran oil
See the sweet vegetables in only a tiny amoung of water.
1 Cup Red lentils
1 Large Carrot (chopped small)
1 Large Parsnip (chopped small)
1/4 Swede (chopped small)
1 Small onion (diced)
1 Garlic cloves (minced)
dried Coriander leaves (large pinch)
1 large tsp Chef Jeenas Mild curry powder
Tiny pinch Ginger powder
Salt to season
Water
Rice bran oil
See the sweet vegetables in only a tiny amoung of water.
How to cook a Sweet Yellow Daal
Rinse the red lentils thoroughly.
Bring to the boil in lightly salted water and simmer for 25 minutes or until the lentils are cooked.
Bring to the boil in lightly salted water and simmer for 25 minutes or until the lentils are cooked.
Use some rice bran oil to gently fry the onions, swede, carrot and parsnip for approximately 10 minutes. Be sure to stir frequently so that the vegetables do not burn.
After about 10 - 15 minutes add the garlic and stir well for a few minutes. Add the curry powder and coriander leaves stir well for a few minutes then add a small amount of water.
Simmer on a low heat and stir very often until the vegetables are cooked to a soft texture.
Do not pour water over the vegetables - just add tiny amounts of water to the vegetables as and when you need it to stop the vegetables drying out and burning.
Do not turn the vegetables into a stew by adding too much water or else it will ruin the dish.
Simmer on a low heat and stir very often until the vegetables are cooked to a soft texture.
Do not pour water over the vegetables - just add tiny amounts of water to the vegetables as and when you need it to stop the vegetables drying out and burning.
Do not turn the vegetables into a stew by adding too much water or else it will ruin the dish.
Add salt to season.
When the vegetables are cooked drain the water completely from the cooked red lentils.
Add the red lentils to the cooked vegetables stir well and check if it needs more salt to taste.
Add the red lentils to the cooked vegetables stir well and check if it needs more salt to taste.
You can serve my sweet red lentil daal with rice, bread or even pasta.
We ate ours with buckwheat pasta spirals.
Enjoy.
We ate ours with buckwheat pasta spirals.
Enjoy.
Thursday, March 13, 2014
PACHAI PARUPPU MOONG DHAL PAYASAM
The blizzard of 2010 is over. This was how all the news channels described the snowstorm. Our area recorded around 29 inches of snow. There was nothing to do since Friday except to watch news all day. Luckily we had our friend and her kid staying with for the weekend, so we had a good time staying at home. This is how our apartment complex looked after 26 inches of snow.
Coming on to this recipe, I made this for our wedding anniversary. January and February are special months for us since our birthdays and wedding anniversaries fall during these months. I prepared a variety of dishes ranging from cinnamon rolls (this was my first attempt) to the usual chocolate cake I make. The cinnamon rolls were the top sellers. I used white whole wheat flour and I used chopped walnuts and dry fruits for the filling. Then I used a honey butter glaze on top. It was rich and delicious yet a little bit on the healthier side. Here are some of the pictures of dishes I made for our birthdays. The lunch menu I made for my hubby’s birthday consists of egg briyani, gobi Manchurian, raita, and plain rice and rasam with chocolate cake.
Today I am posting the recipe for the payasam. This is very traditional dessert recipe and an easy one. I used the microwave to cook the dhal and I have used agave nectar instead of sugar. When preparing this payasam for kids, I would recommend going for the full fat and full sugar version with jaggery and desi ghee. I have also used a lot of nuts and dry fruits to make it richer. Nuts pack a powerful nutritional punch and a delicious way to increase your good cholesterol (HDL) levels and they are filling too. I used a darker version of agave nectar and the taste of agave nectar in this paysam was almost like the regular ones with jaggery.
INGREDIENTS:
1. Split moong dhal, 1 cup.
2. Agave nectar/brown sugar/any sugar substitute, 1 cup.
3. Cardamom pods, 2.
4. Ghee/butter 1 tablespoon (I have used Promise Activ Butter here).
5. Dry fruits, raisins, and mixed nuts like cashews, pistachio etc chopped, around ½ cup.
6. Whole milk or condensed milk, 1 cup.
PREPARATION:
Crush the cardamom pods coarsely. Wash the dhal well and transfer it to a microwave-safe dish. Add enough water to cover the dhal, add the cardamom powder, and microwave it on high for 15-20 minutes until the lentils are cooked and soft. Meanwhile, heat a small pan with the butter or ghee and fry the dry fruits and nuts until good aroma comes from the mixture. Pour this over the cooked dhal, add the sugar or sweetener, and milk. Mix everything well and microwave for 5 more minutes. Some water can be added for the desired consistency, add extra ghee if needed and enjoy hot or cold.
Read More..
Coming on to this recipe, I made this for our wedding anniversary. January and February are special months for us since our birthdays and wedding anniversaries fall during these months. I prepared a variety of dishes ranging from cinnamon rolls (this was my first attempt) to the usual chocolate cake I make. The cinnamon rolls were the top sellers. I used white whole wheat flour and I used chopped walnuts and dry fruits for the filling. Then I used a honey butter glaze on top. It was rich and delicious yet a little bit on the healthier side. Here are some of the pictures of dishes I made for our birthdays. The lunch menu I made for my hubby’s birthday consists of egg briyani, gobi Manchurian, raita, and plain rice and rasam with chocolate cake.
Today I am posting the recipe for the payasam. This is very traditional dessert recipe and an easy one. I used the microwave to cook the dhal and I have used agave nectar instead of sugar. When preparing this payasam for kids, I would recommend going for the full fat and full sugar version with jaggery and desi ghee. I have also used a lot of nuts and dry fruits to make it richer. Nuts pack a powerful nutritional punch and a delicious way to increase your good cholesterol (HDL) levels and they are filling too. I used a darker version of agave nectar and the taste of agave nectar in this paysam was almost like the regular ones with jaggery.
INGREDIENTS:
1. Split moong dhal, 1 cup.
2. Agave nectar/brown sugar/any sugar substitute, 1 cup.
3. Cardamom pods, 2.
4. Ghee/butter 1 tablespoon (I have used Promise Activ Butter here).
5. Dry fruits, raisins, and mixed nuts like cashews, pistachio etc chopped, around ½ cup.
6. Whole milk or condensed milk, 1 cup.
PREPARATION:
Crush the cardamom pods coarsely. Wash the dhal well and transfer it to a microwave-safe dish. Add enough water to cover the dhal, add the cardamom powder, and microwave it on high for 15-20 minutes until the lentils are cooked and soft. Meanwhile, heat a small pan with the butter or ghee and fry the dry fruits and nuts until good aroma comes from the mixture. Pour this over the cooked dhal, add the sugar or sweetener, and milk. Mix everything well and microwave for 5 more minutes. Some water can be added for the desired consistency, add extra ghee if needed and enjoy hot or cold.
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