Evergreendishes

Tag: indian cuisine

  • Mixed Dal / how to make tasty mixed dal

    Mixed Dal / how to make tasty mixed dal

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    mixed dal |  mixed dal recipe | north indian cooking | lunch ideas

    Mixed Dal is spicy and tasty, it makes a good accompaniment with roti, nan, steamed rice or even jeera rice.

    Dal is one of the essentials of daily cooking. I prefer using a combination of pulses as nutrients from various sources are derived. Being vegetarians, I try to provide a balanced diet by making dal regularly.

    A well prepared dal is not only tasty but goes well with both rice and flat bread. We often pair this with jeera rice too.

    Dal Methi is the one I commonly make at home. I have an e-book on Amazon titled, 30 Tasty Dal Recipes

    Mixed Dal
    Mixed Dal

    Ingredients:

    Measurement used : 1 cup =100 ml

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 tomato
    • 1 teaspoon red chilli powder
    • salt

    Method:

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Take a tip :

    • Depending on the quantity that you need, decrease the size of the cup. Otherwise, use a tablespoon of dal instead of a cup. The quantity I have given is sufficient for six people.
    • Adjust the measurement of dal to your preference, I prefer using this measurement.
    • Only oil may be used, but ghee gives a good taste.
    • Reduce the quantity of chilli powder if needed.

     

    Mixed Dal

    Mixed Dal is spicy and tasty accompaniment with rice or any kind of flat bread.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 to mato
    • 1 teaspoon red chilli powder
    • salt

    Method
     

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Pin it for later:

    Mixed dal is a spicy and tasty accompaniment with any meal. It tastes good with rice as well as flat breads.
    Mixed Dal

    A few dal recipes from my co-bloggers: Sukhi Pudine Ki Dal and Lucknowi Dal 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Millet Pulao / Foxtail millet Pulao

    Millet Pulao / Foxtail millet Pulao

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    Millet Pulao / Foxtail millet pulao is healthy, filling and tasty. It is ideal to serve for lunch or dinner.

    Foxtail millet is widely used in India and Asian countries. It is known as Navane in Kannada, korralu  or korra in Telugu, Kangni in Hindi, kang in Gujarati and Marathi,  Kaon Dana in Bengali and Kavalai in Tamil.

    It is an annual grass with slim and vertical leaves.The small seeds are covered with a thin, papery hull. It is removed by threshing. This is the highest grown millet in Asia and second widely used.

    Millets are ideal for all those who are conscious about their eating habits, it keeps a check on the weight.  It is diabetic friendly as it helps to regulate blood sugar levels. It is gluten-free. It is also good against heart ailments.

    Since I am using millets regularly, here is a millets pulao recipe that you can make for lunch or dinner. It is vegan and gluten-free.

    millet pulao / foxtail millet pulao
    Foxtail millet pulao is healthy and tasty.

    Children are used to eating the regular food, including millets required me to change it into something spicy for lunch, so I thought of making pulao with it.

    Ingredients:

    measurement used : 1 cup =150 ml

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 teaspoon chilli powder
    • 3 cup water

    Method:

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water, chilli powder and salt to it. Stir it. Let it cook on a medium flame.
    7. Keep it covered for ten minutes.
    8. Serve with any curry or yoghurt based salad.
    millet pulao / foxtail millet pulao

    Millet Pulao / Foxtail Millet Pulao

    5 from 6 votes
    Millet Pulao is filling, packed with nutrients and tasty.
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    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 tsp chilli powder
    • 3 cup water

    Method
     

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water and salt to it. Stir it. Let it cook on a medium, flame.
    7. Keep it covered for sometime.
    8. Serve with any curry or yoghurt based salad.

    Narmadha makes a foxtail sweet porridge ideal for children.Priya makes a sweet dish with this   Thinal Sarkarai Pongal while Kalyani, makes a spicy version Thinai Khara Pongal.

    Pin it for later :

    Millet pulao / Foxtail Millet Pulao is filling, packed with nutrients and tasty. It is ideal to serve for lunch or dinner.
    Millet Pulao / Foxtail Millet Pulao

    If you have liked this Foxtail Millet Pulao recipe, do share it with your family and friends. If you ever make it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.