Zucchini Dal

It has been so hot here lately that I haven't had much inclination toiling in a hot kitchen to bring lunch / dinner to the table. Living off sandwiches for a while, bot K and i were craving some good old Indian food. I had a couple of zucchinis in the fridge ... and this dal was created. No masalas (spices) were used and the taste was awesome. Try it out for yourselves.

2 medium sized zucchinis, peeled and cut into 1" cubes
1 cup chana dal
1 small onion, chopped
1 beefsteak or 2 roma tomatoes, chopped
3 green chillies, slit lengthwise
2 cloves garlic, coarsely chopped
1/2 tsp cumin seeds
2 tsp ghee
Salt to taste
2 cups water
Chopped coriander / cilantro leaves, to garnish

In a pressure cooker, add dal + tomato + onion + green chillies + 2 cups water + salt. Cook for 2 whistles, remove from heat and keep aside. When the cooker cools down, remove the cover and mix the dal - zucchini once. Put the cooker without the cover on low heat and let simmer.
In a small pan, heat 2 tsp ghee. Add the cumin seeds and chopped garlic. When the garlic begins to turn brown add the tadka to the dal. Mix well, add the chopped cilantro and serve hot with plain rice. Enjoy !

Image courtesy : Food Network

Chana Dal

This dal is comes under the "comfort food" category for me. Ma used to make Chana Dal as a treat if we did something great and so I have very happy memories associated with this Dal. Her cooking has a lot of influence of Uttar Pradesh, since she spent her formative years there. It is a very simple recipe where Ginger and Garlic enhance the slightly nutty flavor of the Dal.
Ma would cook the dal for about 2 hours, but I don't have that kind of patience, so I cooked the dal in the pressure cooker. Served with rice or Paratha this is like heaven for the taste buds. Try it, and you will not be disappointed.
Nutrition Info : Chana dal has a low glycemic index so it is good for Diabetics. It is also high in fibre, protein and Zinc.

1 cup Chana dal, cleaned
1" ginger, sliced thin
3 cloves garlic, chopped
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp cumin seeds
1/2 tsp red chilli powder (you can increase the amount, depending upon your heat comfort)
1 tsp ghee
Salt to taste
Chopped coriander for garnish
Cook the dal + 2 cups water + ginger + turmeric + salt in a pressure cooker till done. Release the steam, remove the cooker cover and on low flame cook for a couple of minutes. Remove from heat and keep aside.
Heat ghee in a small pan and add cumin seeds + garlic. Cook for a minute and add the garam masala powder + red chilli powder. Mix well and pour on the cokked dal. Add the chopped coriander leaves, mix well and cook on medium heat for about 5 minutes. (You can add a little water if the dal is thick). Serve hot with Rice / Paratha and a serving of cool Raita. Enjoy !

Lal Chana - Red Garbanzo Curry

Both K and I like Garbanzo. As a student, many a meal was made using the combination of Rice, Spinach and Garbanzo beans. For variety we used to switch between the white, green and reddish brown garbanzo. Hummus, Garbanzo curry, as a snack ... there was no end to how we used this versatile bean.
One of my favorite garbanzo curry is the way Ma makes it. Today, I am going to share her recipe with you.

1 cup dried garbanzo, soaked overnight in warm water
1 medium tomato, chopped
2 onions - 1 onion sliced fine; 1 onion chopped fine
2 garlic pods, chopped
1" ginger, grated
2 Bay leaves
1 black cardamom
1" stick cinnamon
2 cloves
2 green cardamoms
1 potato, cubed (I used Red potato)
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
To garnish : 2 green chillies, sliced lengthwise & chopped coriander leaves
Oil
In a pressure cooker, put garbanzo beans, chopped tomato, chopped onion, garlic, ginger, bay leaf, cardamoms, cinnamon stick, cloves, cubed potato, 1 tbsp oil, 3 cups water and pressure cook for 3 whistles. Remove from heat and cool.
Heat oil in a pan and add the cumin seeds. When the seeds begin to sizzle, add the sliced onion and cook till the onion turns brown. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and salt and cook till the masala is cooked. Keep sprinkling water occasionally so that the masal does not stick to the pan. Add this masala to the garbanzo curry and cook on medium low heat for about 10 minutes, till all the flavors have blended. Garnish with chopped coriander leaves and green chillies and serve hot with Rice / Paratha / Roti. Enjoy !!!

Spinach-Split Pea Dal- Palak Chana Dal

Dinner : Naan, Baked Potato, Spinach-Split Pea Dal

I had seen this recipe on Indira's blog and since then had been wanting to try it out. Dal Palak (Spinach Dal) was a staple in my house during the winter days, but we used Moong Dal instead of Chana Dal. I definitely wanted to try this recipe with the Split Pea. I decided then that I was going to make this dish. A quick trip to the Grocery store and I was good to go. Thanks Indira for this wonderful recipe.

1 cup mixed green and yellow split pea (You get this packet at Trader Joe's)
1 small packet baby spinach
1 medium sized onion, sliced fine
4 fat cloves of garlic, minced
3 tomatoes, chopped
1" ginger, finely grated
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
4 cups water
Salt to taste
Oil

Wash the split pea and soak in warm water for about 15 minutes.
Heat oil in a pan, add the garlic and cook for a couple of seconds. Now add the sliced onion and cook till it turns pink. Add the grated ginger and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.
Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked. Serve hot on a bed of rice / Roti / Paratha or just by itself and enjoy.