Buckwheat, Split-skin-on Moong Dal and Quinoa Curry infused with Cilantro (Hara Dhania), enriched with Chayote cubes.

Different varieties of  Lentils/Beans/grains  are my favorite cooking ingredients. They contain protein, vitamins, minerals, fibers so it gives me great cooking satisfaction. Every time I let my instincts decide to pick the combination, this time -- "Quinoa, Split moong Dal, Buckwheat" got paired up. I further enriched it with chayote chunks. No Garam masala  is used except one single bay leaf to go with generously used  fresh cilantro (हरा धनिया) and at the end I gave Cumin Tadka. This is tasty, healthy  wholesome vegan-gluten free curry.

Ingredients :-

• 1 Cup finely chopped onions
• 1.5 inch ginger piece - finely crushed
• 5-6 garlic cloves - finely crushed
• 3-4 green chilies - finely crushed
• 1 Bay leaf ( 3 inch long)
• 1 chayote squash - peel skin, remove seed, cut in half an inch cubes ( known as chow chow, Bangalore brinjal, Bangalore Kathirikai)
• 1/2 Cup -  split green moong dal with skin
• 1/2 Cup - Quinoa
• 1/2 Cup - Buckwheat groats
• 1 Tb.spoon oil + 1 Tspoon oil for Tadka/Vaghar/Phodni/tempering
• 1 heaped T.spoon Jeera (cumin)
• 2 Cups  - fresh finely crushed cilantro (Use small mixer jar) + some chopped cilantro for garnish
• 6 Cups water

Cooking Process :-

1. Wash-Rinse split moong beans, soak in water and keep it aside. Mix Quinoa and buckwheat, rinse together until water runs clear, drain water and keep it aside.
2. Combine ginger+garlic+green chilies+ 1 cup chopped cilantro  in a small blender jar;  finely crush without adding water.
3. Heat 1 tablespoon oil in pressure cooker/ pressure pan, (This curry/dahl can be cooked in stock pot too) add 1 bay leaf, sizzle for 15 seconds  then add chopped onions - saute for 5-6 minutes until they turn soft and translucent. Add crushed ginger-garlic-green chilies-cilantro  mixture - saute for one minute.
4. Now add only split moong beans and cubed chayote squash with 4 cups water, Simmer it on high heat for 10 minutes without putting  pressure cooker lid.
5. Add rinsed quinoa+buckwheat, salt and two more cups of water. Once it starts boiling close pressure cooker/pan lid and place whistle. Reduce flames to medium. Once it builds enough pressure inside cooker and ready to blow first whistle reduce the heat to lowest setting. Allow one whistle and shut off the heat in 2-3 minutes.
6. Once pressure cooker completely cools down, open the lid and check the consistency. You may add little water if you find it too thick. If you add water then again simmer for 4-5 minutes on medium heat.
7. Final Tempering :- In a small skillet heat 1 teaspoon oil, just hot not smoking hot. Add one heaped teaspoon cumin seeds; sizzle for 15 seconds or until cumin seeds slightly get dark in color and get aromatic..quickly shut off the heat and add one cup finely crushed cilantro in tadka oil, stir-saute well for 30 seconds and quickly pour over cooked curry.  This additional one cup finely crushed cilantro sauteed in Tadka oil will bring green glow and  flavor the curry with  intense cilantro aroma. Before serving garnish with few more chopped fresh cilantro leaves. Enjoy with rice and roti or as a wholesome thick soup.

Note :-  I cooked this curry in prestige junior supreme pressure pan, 2 liter size was a bit congested too cook so use bigger  than 3 liter size pressure cooker. For cooking this curry in pot use at least 4 quart size pot.

For one more Indian style Quinoa recipe - "Quinoa Spicy pulao with samo rice" Click

This picture is taken after cooking step No.4,  before closing pressure cooker lid.

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Buckwheat and whole Red Lentil Curry/Usal/Thick soup - Weekend Lunch Thali

New years first Sunday, I prepared simple soul food for lunch. Lentil-Grain fusion curry was made with combination of whole Masoor Dal (Whole Red Lentil) and  Buckwheat groats, for side veggies I cooked Kerala style cabbage thoran and carrot salad with toasted sesame seeds. Enjoyed with hot rotis and fluffy par boiled rice. It was simple yet very satisfying lunch.

Note - Published on 12th April 2011

Whole Masoor Dal & Buckwheat Usal / Curry

Ingredients:-

• 1 Cup  whole Red Lentil (whole Masoor dal)
• 1/4 Cup whole Buckwheat groats
• 1 medium size onion - finely chopped
• 5-6 fresh garlic cloves - finely crushed
• 1.5 inch piece of ginger - finely crushed
• 12-15 fresh curry leaves
• 1 Tb.spoon oil
• 6-7 cups water
• 1 T.spoon red chili powder
• 1/2 T.spoon turmeric powder
• 1 heaped T.spoon Garam Masala  or you can use Goda, Malvani, Kpra - Zatpat Amti-bhaji Masala, also you can mix and match two different types of  ready-made masalas. 
• 1 T.spoon brown sugar
• 1 Cup - fresh chopped cilantro 

Curry Cooking  Process :-

1. Rinse Masoor Dal and Buckwheat thoroughly in water . Keep it aside by adding 4 cups water. No pre soaking is required. (If you are not using pressure cooker then soak Masoor Dal for 4 hours to reduce cooking time. Buckwheat cooks faster so 30 minutes  soaking should be fine.)
2. Heat 1 tablespoon oil  in pressure cooker / pressure pan  (minimum 4 quart size) - toss in 7-8 curry leaves and sizzle for 10 seconds. Add chopped onions, saute for 7-8 minutes on medium flame until they get soft and translucent.
3. Add finely crushed ginger and garlic, saute for 1 minute.
4. Add red chili powder, turmeric powder and garam masala or your choice of masala as suggested in the ingredients. Mix well - saute for 1-2 minutes on a medium low heat.
5. Now pour in soaked whole red lentils and Buckwheat along with 4 cups of water.Add salt, 1 teaspoon brown sugar. Mix well  and continue to simmer on high heat until it starts to boil. Close the pressure cooker lid and pressure cook until it blows two whistles. Quickly shut-off the heat and allow to cool down. It is o.k if it blows third whistle after you shut off the heat.
6. After pressure cooker is cooled down - switch on the heat again and add 2 more cups of water, you can adjust water quantity as per your desired consistency. Add remaining curry leaves and fresh chopped cilantro. Simmer it uncovered for 10-12 minutes on medium heat.
7. Serve over rice or enjoy with roti. Also this curry can be served  in a bowl as thick soup by drizzling warm  melted ghee.

Note :- You can enrich this curry/soup by adding some greens, veggies.. Like this black eyed peas curry enriched with Lauki and  this Split moong Dal enriched with Tomatillo and spinach.
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Carrot Salad with toasted sesame seeds 

Ingredients :-

• 2 Carrots - 7-8 inch long ( julienne cut - yield should be 1 heaped cup)
• 1 Green chili - finely chopped
• 5-6 Curry leaves
• 1/4 cup - finely chopped fresh cilantro
• 1 T.spoon Sesame seeds
• 1 T.spoon vinegar
• 1/4 T.spoon sugar
• 1 T.spoon oil

Process :- Heat 1 teaspoon oil, once it is moderately hot add chopped green chilies and 5-6 curry leaves..sizzle it for 15 seconds, now quickly add 1 teaspoon sesame seeds..stir for 10 seconds. Now add carrots...Stir fry on high heat for 2 minutes. Sprinkle 1 teaspoon vinegar and 1/4 teaspoon sugar, little salt. Stir fry for 2 more minutes on medium heat - remove from heat.Garnish with cilantro.

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Cabbage Thoran

Ingredients :-

• 1 small size half cabbage - ( sliced - yield 2 Cups heaped )
• 1 T.spoon - oil
• 5-6 Curry leaves
• 2 green chilies - finely chopped
• 1/2 T.spoon Turmeric
• 1/2 T.spoon cumin
• 1/2 Cup - lightly packed fresh grated coconut
• 1/4 Cup - finely chopped fresh cilantro

Process :- This flavorful Thoran/stir fry subzi from Kerala cuisine  is very simple to prepare. Take small size half cabbage and finely slice in  1.5 inch length strips. (2 cup packed heaped) Heat 1 teaspoon oil, add 5-6 curry leaves and chopped chilies - sizzle for 10 seconds. Add half teaspoon cumin and half teaspoon  turmeric - stir and sizzle for 10 seconds. Now quickly add sliced cabbage, mix well, sprinkle salt  and cook on medium heat for 5-6 minutes. Do stir at regular interval. Now add 1 tablespoon water - mix well and cook uncovered for another 4-5 minutes on low medium heat. Garnish with fresh coconut and  chopped cilantro.

For Cabbage Thoran with carrots and green peas click this  Recipe.

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Skin on Split Moong Dal Curry with Spinach and Tomatillo. / (NC Fall Season pictures - 1 )

In Indian cooking Split moong Dal with skin  is well known for its easy to digest quality. It cooks quickly and adapts to various recipes like Curry,  Usal, Dosa, Vada, Khichadi. I gave slight sour twist by adding Tomatillo. No garam masla is used in this curry. All ingredientes and herbs together bring nice green tone to this nutritious Mung Dal curry.

Scroll down to enjoy beautiful glimpses of fall foliage  shots captured around home.

Ingredients :-

• 3/4 Cup Split moong Dal with skin - picked and rinsed.
• 1/4 Cup split green peas (soak for half an hour)
• 1 Cup diced Tomatillo
• 1.5 Cup tightly pressed  frozen chopped Spinach ( If using fresh - take 3 Cups chopped)
• 6-7 cloves of garlic - finely crushed
• 1.5 inch piece of ginger - finely crushed
• 3-4 green chilies - finely crushed
• 8-12 curry leaves
• 1 medium size onion - finely chopped

Cooking Process :-

Step - A

1. This curry is cooked in two seperate cooking steps and later combined together to retain green color of Spinach.  Heat 1 tbsp oil in pressure pan or pressure cooker. Add  curry leaves and sizzle for 6-7 seconds. Add chopped onions and saute on medium heat until they are soft and translucent.
2. Now add rinsed split moong dal + green split peas with 2 Cups water. Add salt and let it simmer. Once it starts boiling cover the pressure pan lid. Allow one whistle then quickly reduce the heat to low, after 5-6 minutes shut off the heat. During this process it is ok if it blows second whistle. Keep pressure cook aside to cool.

Step - B

1. Combine and finely crush ginger, garlic, green chilies.
2. Heat 1 tbsp oil in a skillet. Add crushed ginger, garlic, green chilies..sizzle for 10-15 seconds..quickly add diced tomatillo - saute for 5-6 minutes. Sprinkle little water if it gets completely dry.
3. Mix chopped spinach, little salt -saute on medium low flame for 7-8 minutes.
4. Now combine Spinach+Tomatillo mixture with cooked split moong dal in cooker. Place pressure pan again on heat and simmer for 7-8 minutes on medium temperature. Adjust consistency by adding little more water. Enjoy with rice/roti...also enjoy in a bowl as thick hearty soup by drizzling spoonful of hot melted ghee.

Note :- In absence of pressure cooker you can cook split moong dal on stovetop. Take 3 quart size pot and follow step-A...Here mung beans will absorb water so increase water quantity. It should take 30-35 minutes to have tender cooked texture.

Mixing together Spinach+Tomatillo mixture with cooked Moong Dal+Green split peas

 

  

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First four pictures are taken almost at the same spot with interval of few days..watch for the  changes in colors.

 

Black Eyed Peas (Chawli) Curry with Dudhi (Lauki/Bottle Gourd)

I always stock variety of canned beans for ease of preparation and to add more nutrition and variety to Lentil-Bean-Grain based dishes...even adding them to sabjis, greens, soups brings lot of enrichment. Today I made black eyed peas curry for dinner..to make it more nutritious and interesting I added Dudhi/Lauki (Bottle gourd) and added one raw Green tomato to bring little sourness. All combinations blended well to make delicious hearty curry. We enjoyed this curry with chapati,green beans thoran, Surmai fish fry.

Ingredients :-

• 1 Can of Black eyed peas (15 oz.)
• 1 Cup cubed pieces of Dudhi - Boil in microwave for 6 minutes in salted water.
• 1 medium size green tomato - diced
• 1 large size ripe tomato - diced
• 1 medium size onion finely chopped
• 5-6 Garlic cloves - finely minced
• Ginger piece 1 inch long - finely minced
• 1/2 T.spoon - Turmeric power
• 1 T.spoon - Red chili powder
• 1/2 T.spoon Garam masala
• 1/2 T.spoon any other Masala of your choice - I used Rasoi Magic "Asli Maharashtrian Usal Masala" - Other options like subzi masala, goda masala ,malvani masala,Badshah Rajwadi Masala .This is optional ... you may use 1 tspoon Garam masala.
  
• 3-4 cups water
• 1 Cup - fresh chopped cilantro
  

Method of Cooking Black eyed Peas Curry :-

1. Empty black eyed peas into colander - rinse several times under running water until all Can liquid is washed away... drain all water and Keep it aside.
2. Place 1 cup full cubed pieces of Dudhi/Bottle gourd in glass bowl..cover with 1 cup lightly salted water and microwave for 6 minutes. Keep aside.
3. In a three quart heavy bottom pot heat oil, then add the chopped onions, when they have softened, add finely minced ginger and garlic, stir to combine..then add turmeric powder,red chili powder and two type of Masala powders - Stir for 1 minute.
4. Now add diced green tomatoes and saute for 2 minutes on medium heat until green tomatoes are partially softened.
5. Pour in rinsed black-eyed peas - Mix well with gravy base. Add three cups water, little salt, few chopped fresh corriander leaves. Cover, increase the heat to high and simmer for 3-4 minutes.
6. Add boiled dudhi pieces along with stock. Put diced ripe tomato. Stir and cook for an additional 5-6 minutes on medium high heat. Reduce heat to low and let it simmer for another 3-4 minutes. Garnish with fresh chopped cilantro leaves.
7. This simple and hearty curry dish can be served hot with rice, roti or can even be enjoyed as a soup.

Roti,Surmai fish fry,Black eyed peas curry,Green beans thoran.

Quinoa & Millet Soup with Cauliflower and Carrots

This is simple and satisfying Quinoa-Millet soup, flavored with ginger-garlic-cilantro and spiced up with green chilies. Cauliflower and carrots made it more appealing and enhanced nutrition,texture.

Ingredients :-

• 1/4 Cup Millet - picked and rinsed
• 3/4 cup Quinoa-picked and rinsed(check for tiny stones even it is pre-washed)
• 1/2 Cup peanut size cauliflower florets
• 1/2 Cup diced carrots
• 1 Medium size onion - finely chopped
• 3-4 cloves of fresh garlic - finely crushed
• 1 inch piece of ginger - finely crushed
• 3-4 Green chilies - finely chopped
• 1/2 tspoon - turmeric powder
• 1/4 tspoon - sugar (optional)
• 1/2 Cup - fresh chopped cilantro
• 1 tbspoon oil
• 4-5 cups water
  

Method of making Quinoa Soup :-

1. Heat 1 tbspoon oil in 3 quart heavy bottom pot. Add onions - Saute for 3-4 minutes on medium high heat until onions turn soft.
   
2. Add crushed ginger,garlic and chopped green chilies,turmeric powder - Saute for one minute.
   
3. Add rinsed Quinoa and Millet with 4 cups water. Bring it to boil and let it simmer for 10 minutes on medium high heat without lid. Do stir at interval.
   
4. Now add cauliflower florets and diced carrots ,salt along with few chopped corriander leaves - Cook for another 10 minutes on medium heat..keep stirring at regular interval.
   
5. Quinoa and Millet will absorb water so Soup/curry will thicken after 15 minutes..you may add little more water and bring your desired consistency. Add little sugar and remaining cilantro leaves. Cover it with lid and let it stay on stove for five minutes on very low heat.
   
6. Serve warm in a bowl with dollop of butter or ghee.. or drizzle some olive oil. You may enjoy with rice and roti too.
   

Note :-

This recipe has lot of room for variations. You can use different combination of veggies,greens. Add some spice seasonings like cumin,ajwain,kalonji,black pepper...throw in more herbs..garnish with fresh grated coconut. Quinoa gets very well adapted with Indian style cooking.

Bhajia / Pakora with Sprouted Moong Beans

It was a pleasant evening , cravings were perfect to enjoy some deep fried snack...Cup full sprouted Moong Beans were laying in my fridge..so decided to make Bhajia/Pakora by adding them to regular Bhajia batter. I made delicious chat chutney without Tamarind and Dates. You must try this quick chutney made from Jamaican Jerk sauce which tastes as tempting as Sweet-Sour Chat chutney.For earlier Tofu-Onion-Bhajia/Pakoda recipe click here....

Ingredients :-

• 1 Cup Sprouted Moong beans.
• 1 Cup Besan (chick Pea flour)
• 1 large size onion - roughly chopped
• 5-6 green chilies - finely chopped
• 1 Cup fresh Cilantro -roughly chopped
• 1/4 Cup water
• 1/4 T.spoon baking soda
• 1/2 T.spoon Ajwain seeds (owa)
  
• Oil for deep frying - 2 cups

Method of making Bhajia :-

1. Take a medium size bowl - Add 1 cup Besan with 1/4 cup water. Beat well , remove all lumps and make fine thick paste.
2. Add salt, ajwain seeds, chopped onions, green chilies, cilantro - Combine well.
3. Put sprouted beans and baking soda - gently mix in the batter. If you find batter too dry and thick while mixing then add little water.
4. Heat 2 cups oil in Kadhai or as much as you need for 2-inch depth. (It will depend on your Kadhai)
   
5. To test oil temperature - Drop peanut size batter into the oil , if it quickly raises to surface and floats at top that indicates oil is ready for frying pakora. It should not quickly turn brown and maintain bright yellow color.Always maintain medium heat and in between you may increase little heat but quickly decrease it back to medium heat.
6. For dropping pakodas in oil you can use regular eating spoon . If you are familiar with dropping Pakora with hand then merge tips of all five finger together..dip them in batter and collect walnut size batter , gently place 6-10 pakoras in each batch carefully -Fry frequently turning with slotted spoon or Zara for at least 2 minutes or until each bhajia turns light brown.
7. Take out fried bhajia from oil and place them on the tray lined with paper towel.Repeat next batch..you can make around 20-25 bhajia/pakora. Serve them hot with sweet sour chutney or ketchup.
   

Quick Sweet-Sour Chutney with Jamaican Jerk sauce :-

• Take 1/4 cup Jerk sauce. ( World Harbors Jamaican Jerk Sauce.)
• 4-5 green chilies
• 2 small Galic cloves
• 1 Cup tightly pressed - roughly chopped fresh cilantro
• 10-15 fresh mint leaves
• 1/2 T.spoon Chat Masala
• 1/4 T.spoon black salt (Sanchar)
  
• 1 T.spoon Vinegar
  

Mix and finely grind all above ingredients in a small jar of blender...your sweet and sour chutney is ready... Enjoy with hot Pakodas/ Bhajia...also this chutney can be perfectly relished as "All-In-One-Chat-Chutney".