Soya and Channa Dal Kebabs with Guava Chutney

Tweet

Yummy and healthy kebabs prepared with Soya and dal, served with guava chutney…

Ingredients:

1 cup Soya wadi, soaked

50 gm channa dal, soaked

2 bay leaves

4 cloves

1 inch cinnamon stick

2 whole red chilli

1/2 tsp chaat masala powder

1/2 tsp black salt

1” inch ginger

4-5 garlic cloves

Salt to taste

1 tbsp Oil

1-2 tbsp roasted channa powder (optional)

For guava chutney:

2 ripe guavas

1-2 green chilli

1 inch ginger

1 tsp roasted jeera powder

1/2 tsp black salt

Method:

For chutney:

Remove seeds from guavas and grind with remaining ingredients into a smooth paste using little water.

For Kebabs:

• Heat oil in pan, add whole spices and sauté till they crackle.
• Add ginger and garlic, sauté for a min.
• Now add soaked channa dal and soya wadi and mix well.
• Cook for 1-2 min and keep aside to cool. Remove bay leaves.
• Now make a paste of above mixture and add in remaining ingredients.
• Make small tikkis from the mixture. Shallow fry them on medium heat until both sides turn golden brown.
• Serve hot with guava chutney or any of your choice.

Tomato Dal Curry

Tweet

The distinct flavors of lentils combined with spices and tomatoes, make this dal recipe a delight.

Ingredients:

1 cup Arhar Dal/split skinned pigeon peas

2 medium sized tomatoes, chopped

1/2 tsp cumin

1/2 tsp turmeric powder

1/4 tsp red chili powder

A pinch of hing/asafoetida

1.5 tbsp ghee

2- 4 green chili 

Fresh green coriander for garnish

1tbsp lemon juice to finish off

Salt to taste

Method:

• Soak the lentils in hot water for about 30 minutes.
• Heat ghee in a pressure cooker. Add the cumin and then the hing.
• When the cumin sizzles and the hing is fragrant, add the green chili, tomatoes, red chilli powder salt and turmeric. Mix well, lower the heat and cook until the tomatoes are softened and completely mushed up.
• Drain the lentils and add it to the pressure cooker.
• Stir the lentils in with the mushed tomatoes; cook for about 3- 5 minutes until the tomatoes coat the lentils well.
• Add about 3-4 cups of water, cover and cook in the pressure cooker.
• When ready to serve, drizzle some more ghee, fresh cilantro and finish off with lemon juice.
• Serve with rice/roti.

Dal Tadka

Tweet

Ingredients

1cup yellow moong dal (split yellow gram)

1/4 cup masoor dal (split red lentil)

1/4 cup sliced onions

1/4 cup chopped tomatoes

2 green chillies, slit

1 tsp ginger- garlic paste

1/2 tsp turmeric powder (haldi)

Salt to taste

2 tbsp ghee

1/2 tsp mustard seeds ( rai / sarson)

1 whole dry kashmiri red chilli, broken into pieces

Method

• Clean, wash and soak both the dals in water for 20 minutes.
• Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
• Allow the steam to escape before opening the lid.
• Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
• For the tempering, heat the ghee in a deep pan and add the mustard seeds.
• When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
• Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
• Add dal, mix well and bring to boil. Serve hot with roti or rice.