Green Split Peas & Whole Masoor Dal Curry with kalonji tadka

Pressure cooker is one of my best gadget in the kitchen. I cook lentil/bean dals, soups, sambar, non-veg curries, rice, pulav, biryani, Kheer in pressure cooker. Today I cooked delicious Dal with Whole masoor and green split peas. This combination was easy and quick One-Pot-Recipe. I made slight variation to this Dal by giving kalonji tadka (nigella seeds), it infused curry with nice aroma. I avoided using any masala powder but spiced it with ginger and green chilies. Green split peas bring mushed up texture and brown lentils stay intact yet soft and tender.

Ingredients :-

• 1 Cup Whole Masoor Dal (brown lentils) - picked and rinsed.
• 1/2 Cup Green split peas - picked and rinsed.
• 1 medium size onion - finely chopped. ( 1 cup yield)
• 1 inch piece of ginger - finely crushed
• 6-7 Garlic cloves - finely crushed
• 5-6 green chilies - finely crushed
• 1 large size tomato - diced
• 1 Tb.spoon oil
• 1 Cup fresh cilantro - finely chopped
• 1 T.spoon - turmeric powder
• 6-7 Cups water

Whole Spices for Tadka /Tempering :-

• 1 Bay leaf - 2 inch long
• 1 T.spoon - Kalonji
  
• 5 cloves

Method of Cooking :-

1. Thoroughly rinse masoor dal and green split peas - Soak them in 5 cups water. Keep it aside.
2. Finely crush ginger,garlic and green chilies - Keep it aside.
3. Heat 1 Tb.spoon oil in pressure cooker or pressure pan (4 liter size). Add Kalonji - let it sizzle for 20 seconds. Add bay leaf and cloves - Saute for 15-20 seconds.
4. Add chopped onions - saute for 3-4 minutes on medium high heat.
5. Add finely crushed ginger, garlic, green chilies - Mix with onions and stir fry for one minute.
6. Pour in rinsed brown lentils and green split peas with total 5 cups water. Add 1 tspoon turmeric powder and salt. Leave it to simmer on high heat for 10 minutes.
7. Once it reaches boiling point - close pressure cooker lid with whistle on top. Maintain medium high heat, after it blows two whistles and as pressure starts building for third whistle - shut off the gas. It is o.k if third whistle blows. Transfer pressure cooker on heat proof surface.
8. Once it cools down transfer it back on stove. Add diced tomatoes, little chopped cilantro. Adjust salt level and add 1-2 cups water. Let it simmer on medium heat for 10-12 minutes without lid. Keep stirring at regular interval.
   
9. Add remaining cilantro and shut off the heat. Enjoy with rice, roti or as delicious soup.

Green beans & Butter beans - Kerala style Curry in Coconut gravy.

Today for lunch, I cooked this "Beans-Combination" curry in Kerala style. Mixing fresh green beans with butter beans in coconut gravy made delicious wholesome Curry.

Ingredients:-

• 2 1/2 Cup fresh cut Green beans - cut into 2 inch long pieces.
  
• 1 Can of butter beans (14 Oz) - rinsed thoroughly under running water.
• 1 Cup - finely chopped onions.
• 1 Cup fresh grated coconut.
• 1 Tb.spoon corriander seeds - make fine powder.
• 1 T.spoon Jeera powder - make fine powder.
• 1 Tb.spoon red chili powder. ( reduce quantity for less heat)
• 1/2 T.spoon turmeric powder.
• 1/2 cup fresh cilantro - finely chopped.
• 1 Tb.spoon cooking oil.
• 1 T.spoon mustard seeds.
• 12-15 curry leaves.
• 1 T.spoon coconut oil - (optional)

Preparing coconut paste

• Add fresh grated coconut with one cup warm water and red chili powder in a blender jar. Grind to fine paste. ( My blender jar is small so I made coconut paste in two batches..first batch I added half cup coconut and in next batch added remaining coconut with chili powder..this is the reason you see two types of pastes in the picture)
  

Method of Cooking :-

1. Heat 1 Tb.spoon cooking oil in heavy gauge pot. Add 1 tspoon mustard seeds, wait for few seconds till mustard seeds sizzle and splutter, quickly add chopped onions. Saute until onions turn soft and translucent - 3-4 minutes.
2. Add green beans, corriander, jeera powder, turmeric, little salt, 6-7 curry leaves - Mix all well and add half cup water. Let it cook on medium heat with covered lid for 7-8 minutes. Keep stirring at regular interval. You may add little more water if beans get too dry.
3. Add ground coconut+red chili powder paste. Mix well and let it cook for 2 minutes on medium heat.
4. Add rinsed butter beans and gently mix all well. Add remaining curry leaves, adjust salt and heat level......also add little water as per your desired curry consistency. (You may add 1tspoon coconut oil to get authentic Kerala flavor) Let it cook for 3-4 minutes on medium heat.
5. Garnish with fresh cilantro and enjoy with rice and roti.

French Green Lentil and Whole Masoor Dal Spicy curry.

This hearty & nourishing spicy lentil curry is perfect dish to warm up cold winter days. French Green lentils look like whole masoor dal except they are dark greenish, blackish in color. They cook quick and look very tempting with their tiny flat round shape. Seasoned with ginger, garlic and few spices makes this curry aromatic and delicious.

Ingredients:-

• 1 Cup French Green lentil - Soak in water for 1 hour
• 1 Cup Whole Masoor Dal - Soak in water for 1 hour
• 1 Large size onion - chopped.
• 2 Large size tomatoes - diced.
• 1 1/2 inch piece of ginger - minced
• 6-7 large size fresh garlic cloves - minced
• 1 Bay leaf - 2 inch size.
• 10-12 fresh curry leaves
• 1 Cup fresh chopped cilantro.
• 1 Tsp. red chili powder
• 1 Tsp. turmeric powder
  
• 1 Tbsp. Garam Masala
• 1 Tsp. brown sugar or little jaggery.
  

Pre-Cooking Lentil

1. Rinse French green lentil and Masoor Dal in water. Soak in water for at least one hour. After half an hour again thoroughly rinse lentil in water and re-soak in fresh water.
2. Take pressure pan/pressure cooker and add soaked lentils with minimum 3 cups water. Add salt and let it simmer, after it starts boiling put lid with whistle. After first whistle reduce heat to low,very soon it will build enough steam inside pressure cooker and as second whistle is blown, immediately turn off the gas .Place pressure cooker aside on heat proof surface.

Lentils Soaked in water

Pressure cooked Lentils

Method of cooking:-

1. Take 4 quart heavy bottom pot and heat 1 Tb.spoon oil. Add bay leaf and fry for 15 seconds. Add chopped onions. Saute them on medium heat till they turn translucent - about 4-5 minutes.
2. Add minced ginger and garlic - combine with onion and stir-fry for 1 minute.
3. Add 1 tb.spoon Garam masala , 5-6 curry leaves - Mix and stir for 1 minute.
4. Add half chopped tomatoes (rest save for later step) and saute for 2 minutes.
5. Now pour cooked Lentils into pot and add 2 Cups water.Stir and Mix.
   
6. Add red chili powder,turmeric , brown sugar and little chopped cilantro.Let curry simmer for 5-6 minutes on medium heat.
7. Add remaining diced tomatoes and curry leaves, add little more salt as per taste, adjust consistency of curry by adding little more water.Let it simmer for 7-8 minutes on low medium heat.Make sure that all lentils are cooked and tender.
   
8. Lastly garnish with fresh cilantro and enjoy with rice or roti. You may also enjoy as spicy lentil soup by topping it with melted ghee or butter.
   

Radish and Black eyed peas with Milpero & Guajillo Chili sauce

I don't regularly cook radish but this recipe is an attempt to bring more interesting taste to radish subzi. Recently I found two mexican ingredients which can get well complemented in Indian cooking. First one is Milpero Tomatillo which is miniature version of Tomatillo. They have good sour taste. Second is Guajillo dry chili, these are very mild and have great bright red color. Milpero and Guajillo chilies along with black eyed peas made this Radish subzi tasty.

Ingredients:-

• 2 cup Radish - cubed in 1/2 inch size. (preboil in microwave for 7-8 minutes)
• 1 Can of Black eyed Peas - thoroughly rinsed under water.
• 4-5 Milpero - cut in small pieces.
• 1 Tb.spoon oil.
• 1 Medium size onion - finely chopped.
• 3-4 guajillo dry chilies (3-4 inch long) Soak in hot water for half an hour.
• 2 cloves of fresh garlic.
• 1 T.spoon Garam Masala.
• 1.T.spoon red chili powder.
• 1 small boiled potato or 1/2 cup instant mashed potato flakes.
• 1 Cup fresh finely chopped cilantro.

Bright red color of Guajillo chili paste

Preparations before cooking:-

1. Preboil cubed radish in microwave for 6-7 minutes. Use lightly salted water. Drain water and keep aside.
2. Soak chilies in hot water for half an hour and make fine paste in blender with 2 fresh garlic cloves. Use half cup water.
3. If instant mashed potato flakes are not available then cut one small potato in cubes and boil in microwave for 3-4 minutes in lightly salted water.
   

Method of Cooking:-

1. Heat 1 Tb.spoon oil in heavy bottom pan. Add finely chopped onions and stir-fry till onions turn soft, 3-4 minutes.
2. Add cut Milpero and stir-fry with onions for 2-3 minutes.
3. Add ground paste of chilies, mix and stir, for one minute.
4. Add little salt, red chili powder and Garam Masala. Mix all well and saute for one minute.
5. Add boiled Radish. Mix with gravy and let it cook on medium flame for 3-4 minutes. Keep stirring at regular interval.
   
6. Add fully rinsed and drained black eyed peas - Stir well for a minute.
   
7. Add 1/2 cup instant mashed potato flakes. (Alternatively You may use one small cubed and boiled potato) Now add one cup water and adjust gravy and level of salt. Sprinkle little chopped cilantro. Cover with lid and let it cook for 7-8 minutes on medium heat.Keep stirring at regular intervals. Check if radish are tender.
   
8. Finally garnish with remaining cilantro and enjoy with rice and roti.
   

Rajma & Aloo - Masaledaar Curry.

Kidney beans are one of my favorite beans. I like its bold red color and rich taste.One can make quick spicy Rajma curry with canned kidney beans.This is very simple recipe. Making quick spice blend from scratch makes this curry more zesty.

Ingredients:-

1. One large onion - finely chopped.
2. 5 Garlic cloves - finely minced.
3. 1 inch piece of ginger - finely minced.
4. 1 Tbspoon cooking oil.
   
5. 2 Medium size tomato - chopped in big chunks.
6. Half cup chopped fresh cilantro.
7. 1 Can of Kidney beans - thoroughly rinse beans under water.
8. 1 Teaspoon red chilli powder.
9. 1 medium sized Potato (4 inch long) - Cut in cubes and boil in microwave for 5 minutes in salted water

Spice Blend:-

1. 6 cloves
2. One bay leaf - (3 inch long)
3. 1 tspoon -shahajeera
4. Half inch piece of cinnamon
5. 1 tspoon - corriander seeds
   

Make fine powder of above spices. ( No need to pre-roast)

Method of preparation :-

1. Take thick gauge pot. Heat 2 Tbspoon oil. Add chopped onions and saute for 3-4 minutes on high heat.
2. Add minced ginger and garlic and stir for one minute. Reduce flames to medium.
   
3. Add chopped tomatoes . Mix and saute for 2 minutes . Add little salt.
   
4. Add ground spice powder, red chilli powder, rinsed kidney beans. Mix all and fry for one minute.
   
5. Add 1 cup water. Let it cook for 2-3 minutes.
6. Add boiled potatoes and little fresh chopped cilantro. Add little more salt. Mix all well.
7. Let it cook for 7-8 minutes. In the mean time crush 4-5 pieces of potato in pan.( Hold piece of potato between spoon and pot edge and press) This will thicken the gravy.
8. Add little more fresh chopped cilantro and shut off gas. Cover with lid and let it stay for some time before serving.
   

Enjoy with roti or rice.

Lentil Fusion Curry with Barley, Sorghum, Masoor, Moong

This is yet another combination of grains/peas/Daal..Use of Barley and Sorghum bring very unique taste and texture to this Lentil Curry.

Ingredients :-

1. One medium size onion- chopped fine.
2. 2 large size tomatoes - Diced.
3. 7-8 cloves of garlic - minced.
4. 2 inch piece of ginger - minced.
5. 3 stems of curry leaves.
6. 1 Tb.spoon Garam Masala.
7. 1 Tb.spoon Goda Masala.
8. 1 T.spoon Turmeric.
9. Little red chilli powder.
10. 2Tb.spoon cooking oil.
11. 1 Cup chopped fresh cilantro.

Lentil Fusion :-

1. 1/4 cup Barley.
2. 1/4 cup Sorghum.
3. 1/4 cup split green peas (can be replaced with Chana Dal).
4. 1/4 cup split moong dal with skin.
5. One Cup whole masoor Dal (I have added little french green lentil).

Barley, Sorghum and split green peas rinse well in water and soak for 1 1/2 hours.

Split moong and whole masoor Dal rinse and keep aside few minutes before you start to cook.

Method Of Cooking :-

1. Heat 2 Tb.spoon oil in pressure cooker ( 4 quart size or bigger). Add chopped onion. Stir for 4 minutes on high heat.
2. Reduce heat to medium. Add minced ginger and garlic - stir for 1 minute.
3. Add one chopped Tomato, little turmeric and stir for 1 minute.
4. Add 1Tb.Garam masala and 1Tb.spoon Goda Masala ( you may add just one masala of your choice. Recommended ready made masala is Rasoi Magic - Asli maharashtrian Usal Masala). Add one stem of Curry leaf and stir for 2 minutes.
5. Add soaked Barley/Sorgum/Split green peas and stir. Add rinsed whole masoor Dal and split moong dal. Add 6 cup water. Add salt, little red chilli powder. Mix all well and wait till it start to boil.
6. Add another chopped tomato and one stem of curry leaf.
7. As curry starts to boil cover the pressure cooker lid. Wait till the pressure builds up and cooker is ready to blow its first whistle. As soon as first whistle is blown, shut off the Gas.
8. After cooker cools down, open the lid and add 1-2 cups of water. Adjust as per your desire of consistency. Start Gas and set to medium low and let it cook for 5-8 minutes...Add fresh cilantro and last stem of curry leaf…Your delicious Lentil fusion curry is ready.

You can enjoy this with Rice/Roti or as Spicy lentil soup.

Wholesome Curry with Lentil Fusion

Lentils,Pulses,grains,beans,peas are part of routine Indian cooking.Their variety/colors/flavors/textures and high nutritional value adds in making the most tastiest healthiest Indian curries.One can go on with infinite variations with lentil cooking.

This particular lentil Fusion curry is mix & match of Dal/Peas/grains with dash of few Indian spices and fresh herbs.

Ingredients:-

A) Lentils

1. One cup whole masoor dal.
2. 1/4 cup Barley.
3. 2 tb.spoon whole Urad dal with skin.
4. 1/2 cup split skinless moong dal.
5. 1 can of Crowder Peas duly rinsed and drained.
   
   

First four lentils thoroughly rinse in water and pressure cook for one whistle.In absence of pressure cooker take 6 quart stockpot and cook for at least 30-40 minutes with enough water till lentils turns soft.(Add salt while cooking lentils)These don't need pre-soaking so after rinsing they are ready to cook.

B) Spices

1. 2 Tb.spoon corriander seeds.
2. 1 Tb.spoon Jeera.
3. 6 cloves.
   
   

Make fine powder of above spices. This can be replaced by 2 Tb.spoon Garam Masala or Goda Masala.

C) Other Ingredients

1. 1 large onion -chopped.
2. 8-10 cloves of garlic -finely crushed.
3. 2 inch piece of ginger-finely crushed.
4. 3 stems of curry leaf.
5. 3 Large roma tomatoes -cut in cubes.
6. 1 Tb.spoon brown sugar or Jaggery. (optional)
7. 2 Tb.spoon Tamarind pulp (optional)
8. 1 Tspoon turmeric.
9. 1 Tspoon red chilli powder.
10. 2 Tb.spoon cooking oil.
11. 1 cup Fresh cilantro -chopped.

Method of Cooking:-

1. Take big size thick gauge pot (4-6 quart).Heat 2Tb.spoon oil.Add chopped onion.Fry on high heat for 4 minutes.Keep stiring.
2. Add crushed ginger and garlic and stir for 2 minutes.Add one stem of curry leaf.
3. Add 2 diced tomatoes and fry for 3-4 minutes.
4. Add ground spice powder,red chilli powder,turmeric powder..stir for 2 minutes.
5. Add cooked lentils (don't add all water used for cooking lentils) Add rinsed crowder peas from CAN..Mix well and stir.Based on your desired consistancy add 3-4 cups of water.
6. Add another stem of curry leaf and remaining chopped tomato.Add 1Tb.spoon brown sugar and 2Tb.spoon tamrind pulp..Mix well and let it cook on medium heat for 8-10 minutes.Keep stiring.
7. Lastly garnish with cilantro and add last stem of curry leaf.Your Indian Fusion Lentil Curry is ready to eat with rice/roti or just enjoy in big bowl with dollop of butter.