Gujrati Dal from Sukham Ayu - ICC January 2011

The Indian Cooking Challenge Recipe for the Month of January is from the Cook Book Sukham Ayu, Authored by Jigyasa Giri & Pratibha Jain.Thanks to Srivalli, for choosing a Simple, easy to make, yet tasty recipe!!! After a Week of Anti-biotics,i m still in the clutches of the Cold Devil!!! But, didn't want to miss this ICC, so here i m with Gujarati Dal!!!! 

Ingredients

½ Cup Split red gram (Toor dal)

½ tsp Turmeric powder
4 – 5 pieces Dry soft kokam or 2 tbsp tamarind pulp
1 – 3 tsp Jaggery

4 nos Hard dry dates (optional), halved
4 -5 pieces of  Drumstick
4 – 5 pieces of Yam 4-5 pieces
1 tbsp Ground-nuts
2 nos Green chillies, slited
a small piece of Ginger, chopped
2 tsp Coriander powder
1 tsp Cumin powder
¼ tsp Garam masala
Coriander leaves to garnish
Powdered rock salt to taste

The tempering 
2 tsp Cow's ghee
½ tsp Mustard seeds
¼ tsp Fenugreek seeds
½ tsp Cumin seeds
2 nos Dry red chillies 
hing a pinch
fistful of Curry leaves 

Method

Soak the Dal for half an hour, Pressure Cook till Soft, with little Turmeric. Churn Well. The veggies in the ingredient list are not compulsory, you can make this Dal, with no veggies too!!! Now, this came as an advantage to already cold-stricken Me!!! since i didnt go out shopping this week, my refrigerator veggies section, is almost dry!!! Lucky me, had some Yam!!! so i have used it in this!!!

In a heavy-bottom pan, add the Dal,  veggies and all the other ingredients, except garam masala and the tempering with a cup of water. Cook in a Low flame for 15-20 minutes, till the veggies are done.

Heat ghee in another kadai, splutter mustard seeds, add cumin, let it crackle, add hing, fenugreek and chillies, curry leaves. Pour this tempering over the dal!!! Garnish it with Garam Masala and fresh Coriander leaves!!! Serve Hot with Rice/roti!!! 

Actually i had mine with Dosa!!! Liked it much!!! The Tangy, Sweet, a mixture of all Taste!!!! My Kid enjoyed this tasty dal with Steaming Hot Rice!!!! A easy,quickie recipe and a nice change from the regular Tadka dal!!!!

Minty Mushroom Curry | Indian Curry Recipes

Mint Mushroom curry is the one I tried for the first time and tasted awesome. Mushroom is one of the super-foods. It is rich in fiber, protein and B vitamins. is cholesterol and fat free and low in calories, carbs and sodium. Mint is one of my favorite herbs and combining it with mushroom gave a flavorful curry.






Ingredients:
Serves -2-3
Mushroom - 8 oz ~ 1/4 kg
Pearl onions - 10 - halved

Gujarathi Dal for Indian Cooking Challenge

Indian cooking challenge recipe for the month of February is an authentic Gujarati dal from the award winning cookbook Sukham Ayu, authored by the duo- Jigyasa Giri & Pratibha Jain. Thanks to Jigyasa and Prathibha for sharing the recipe for the challenge. The recipe may not fit the bill for a challenge but it surely gave an opportunity to recreate the authentic flavor at home. That's also a purpose behind this ICC, to know about the authentic, regional recipes.

Now coming to the recipe, this is a simple recipe with ingredients easily available in an Indian kitchen. I must say, from the list of the ingredients, you will not be able to guess the taste and flavor of the final dish. For this, you must try and experience yourself. I literally ate only this dal and forgot about my rice. Basically, I love spicy and tangy food. The flavor and taste won me over.

 

 

 

You need

• Tuvar dal/Split red gram - ½ cup
• Turmeric powder ½ tsp
• Tamarind pulp - 2 tbspn (or dry soft kokum 4-5 pieces)
• Jaggery - 1 tspn
• Dry dates - 4,halved (I used lion dates)
• Drumstick/Muringakkai - 4-5 pieces, 2 inch length
• Yam/Chenai - 4-5 pieces, 1 inch cubes
• Groundnuts - 1 tbsp
• Green chillies - 2, slit
• Ginger -1 inch piece, chopped fine
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Garam masala - ¼ tsp (Used Kitchen king)
• Salt to taste

 Coriander leaves to garnish

 

 For the seasoning

•  Ghee - 2 tsp
•  Mustard seeds - ½ tsp
•  Fenugreek seeds - ¼ tsp
•  Cumin seeds - ½ tsp
•  Dry red chillies - 2
•  Asafoetida/Hing powder -¼ tsp
•  Curry leaves 5-6

 Method

 Pressure cook the dal along with yam pieces. I find yam taking a long time to cook. So pressure cooked it along with the dal. Add a pinch of turmeric and enough water to cover the dal. The dal should be cooked soft. When the pressure is released fully, remove the yam pieces and mash the dal well.

Take the mashed dal, cooked yam pieces and rest of the ingredients in a thick bottomed pan. Don't add garam masala and coriander leaves. Add a cup of water and let it simmer over low flame for 10 minutes. Take care that the dal doesn't stick to the bottom of the pan. So stir occasionally.

Heat a seasoning ladle with ghee. Add mustard seeds. When it pops, add fenugreek, followed by cumin, red chillies hing and curry leaves. Pour the seasoning into the simmering dal. Allow to boil for another 3 minutes. Remove from heat and garnish with coriander leaves.

 

Hot dal with steaming rice topped with a dollop of home made ghee will be the ultimate comfort food. Next time, I want to try with kokum and also include drumstick. I'm sure drumstick will take it to the next level. The recipe, from Sukham Ayu,  is well written with detailed instructions and the measurements are perfect.