Dal fry

Dear Readers,


Dal fry is often cooked at my home due to its nutritional value of protein and fast to cook and tasty as well. It can be substitute to main course . At home its usually with punjabi dishes and also at times in lunch with chapatti (indian bread). 
The entire taste of Dal fry is based on Tadka. Below is the recipe.


Ingredients:


Tur dal - 3 cup Boiled
Chopped onion - 1
Chopped tomato - 1
Chopped green chili - 1
Lemon juice - 1tbs
Salt 

For tempering:


Cooking oil - 4tbs
Black mustard seeds  (Rai) - 1tbs
Cumin Seeds (Jeera) - 1tbs
Clove - 4 to 5
Fenugreek Seeds (methi) - 1/2 tbs
Garlic Paste - 1 tbs
Neem leaves - 4 to 5
Chilli powder and turmeric - 1/2 spoon each
Asafoetida (hing) - 1/4 tbs


Preparation :

1. Heat cooking oil in deep pan and add black mustard seeds (rai) and cumin seeds (Jeera) to it.
2. When it starts crackling, add clove, fenugreek seeds (methi) , Neem leaves and garlic paste. Be careful while cooking as the crackling mustard seeds, cumin seeds and clove may pop out of the pan.
3. Add chilli powder and turmeric and asafoetida (hing) to it and quickly add the chopped onion and tomato and green chilli.
4. Let it cook for 5min and then add boiled dal to it.
5. Add 2 cup water and again add salt as per taste, lemon juice, chilli powder , turmeric and coriander powder.

Let it boil for 15min and keep stirring , garnish with coriander leaves and serve it hot.
                                     Serves 4 to 5 persons.

Methi Mutter Malai Sabji

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Hello everyone,

Today's recipe is of punjabi sabji. The story behind this recipe is interesting , we been to restaurant and read this in menu card, but it did not attract me much to order as combination of methi (fenugreek leaves) and mutter ( Green Peas) sound odd to me . Later on we were invited for dinner by one of my friend and had the same sabji. Really it was so delicious that i was convienced to cook on my own. There after i tried this at home twice and ready to share the recipe. The uniqueness of this sabji is it has all the ingredients like dry fruits, green vegetable, malai, along with different spices. No doubt easy and fast to cook, so here we go with the ingredients list and its method.

Ingredients:

Fenugreek Leaves  (Methi )- 400 gms

Green Peas ( mutter) - 200 gms

Malai - 1/2 cup 

Salt - 1tbs

Chilli powder , turmeric and coriander powder - 2tbs each

For  Gravy:

Cashew Nuts - 16 pieces

Green Chilli - 2

Mint ( Phudina leaves) - 50 gms

Clove - 2 to 3

Ginger paste - 2tbs

Garlic paste - 2tbs

Onion Chopped - 1

Salt, chilli powder, turmeric, and coriander powder - 1tbs each

Cooking oil - 3 tbs

How To:

1. For gravy, grind in food processor the cashew nuts, green chilli, mint clove along with ginger paste, garlic paste and chopped onion in addition to salt, chilli powder, turmeric and coriander powder as mentioned above.
2. If the green peas ( mutter) are frozen , boil it for a while before adding to the gravy.
3. Heat the cooking oil in a pan , add the gravy and 1/2 cup water to it and cook for 5min.
4. Add the fenugreek leaves ( methi) and the green peas ( mutter) to it and add 1 cup water.
5. Add 1tbs salt and 2tbs each of chilli powder, turmeric and coriander powder.
6. Let it cook for 10 min and the sabji is ready.
7. Malai if thick  or frozen then turn it into semi liquid and with spoon garnish it in round shape on the top of the sabji in the serving bowl.

Tip:

 Garnish malai on the hot sabji just before serving. 

Must say that while cooking this sabji, the smell of it did spread in the whole house  due to the gravy of cashew nut along with mint and fenugreek leaves ( methi). One can easily make out that some delicious dish is cooked. I am sure while reading itself feeling tempted , so don't wait and cook it as soon as possible . I had it with paratha, dal fry and jeera rice.  Serves 4 to 5 persons.