Crispy Moong Dal Cheela ( Green Gram Pancakes)

Nutritious, crispy, pancake is made with Green Gram Flour, grated boiled potato and spices.

Ingredients:

• 2 cups Moong flour (Green Gram Flour)
• 1 medium potato, boiled and grated
• 2-3 green chilies chopped fine
• One bunch of green coriander leaves chopped fine
• 1”ginger piece grated
• ½ tsp cumin seeds
• Pinch of asafetida ( hing)
• 1 tsp chaat masala (available in Indian Grocery Stores)
• Salt to taste
• Cooking oil for shallow frying

Method:

• Take Moong flour in a bowl.
• Add enough water to make a batter of pouring consistency.
• Beat the mixture with hand beater to make it a smooth paste. Leave to rest for half an hour.
• Add grated boiled potato, chopped onion, green chilies, coriander leaves, ginger, cumin seeds, asafetida, salt, chaat masala and 1 tbsp of hot oil.
• Heat a flat pan/griddle and grease it. When moderately hot, wipe it clean with a cloth.
• Pour one ladleful of batter on the griddle and spread it with the back of the ladle or a flat bottomed Katori, in circular way, to make round cheela on a medium flame.
• Sprinkle some oil around the edges of cheela (pancake) and some oil on the upper side of the cheela. When one side is light brown, flip it over. Drizzle oil around and cook on other side also till golden brown.
• Serve hot with chutney of your choice.

Do You Know?

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

Urad Chana Masala

This is a typical spicy Dhaba Dal. Make it for lunch or dinner, goes well with Tandoori Roti.

Ingredients:

• 1 cup dhuli urad dal (split skinned black lentil)
• ½ cup chana dal (split skinned Bengal gram)
• 1 tbsp cooking oil
• Salt to taste
• 1/2 tsp turmeric powder
• ¼ cup fried onion
• 2-3 green chilies slit longitudinally

For Masala:

• 3 tbsp oil
• 1 bay leaf
• 3-4 cloves
• 2 green cardamoms
• 1 ginger garlic paste
• ½ cup tomato crushed
• 1 tsp red chili powder
• A dollop of butter
• 1 tbsp lemon juice
• Chopped coriander leaves
• 2 tbsp ghee (clarified butter)
• 1 dry red chili ( broken into small pieces)
• Pinch of asafetida (optional)
• 1 tsp cumin seeds
• 2 garlic cloves chopped fine
• Salt

Method:

• Soak chana dal and urad dal separately for 2 hours.
• After 2 hours, put chana dal in a pressure cooker. Add 4 cups of water, green chilies, fried onion, turmeric powder, and one tbsp of cooking oil. Stir well.
• Cover the pressure cooker and set on high flame. After the first 'whistle' or ‘pressure release’, reduce the flame to slow and cook for one more ‘whistle’. Turn off the flame and allow the pressure cooker to cool.
• Open the pressure cooker when cooled, and add soaked urad dal and salt. Cover the pressure cooker again and set on the stove. Turn off the flame after two ‘pressure releases’ and allow the pressure cooker to cool.
• In the mean time prepare masala for dal: In a small pan, heat the oil; add bay leaf, cloves, green cardamoms and half tsp cumin seeds. When seeds stop spluttering, add ginger garlic paste; fry till the rawness of ginger garlic paste has gone. Add chopped tomato, red chili powder and little salt and cook till tomato is soft and mushy. Add this spice mixture to the boiled lentils in cooker, stir to blend and simmer for 2-3 minutes.
• Check the consistency of dal. If it is too thick, add some warm water and stir carefully until the consistency is right. Remember Dal always thickens when it gets cooler and cooler.
• Add butter, chopped coriander leaves and lemon juice and continue simmering till both the lentils and spices are well blended with each other.
• Now remove dal mix from fire and spoon out into a serving dish.
• Garnish with ‘tadka’. Heat 2 tbsp ghee in a small pan on medium flame. Add ½ tsp cumin seeds and fry till spluttering stops. Add chopped garlic, and fry till garlic is just pink. Add now whole red chili and a pinch of red chili powder. Remove from fire and immediately pour over dal mix before chili gets burnt.
• Serve hot with Tandoori Roti, Sookhi Sabji,and Salad.

Do you know?

The seasoning is what makes the dal come alive. Dal is fat free and nature has designed it to absorb various combinations of seasonings and spices.

The standard ingredients of seasoning are mustard seeds, cumin seeds, asafetida, red chilies or chili powder, onions, green chilies, ginger, garlic, tomatoes, curry leaves.

Mixed Dal Vada

Masala Vada is very popular in South India which is made by combining Chana Dal, Arhar Dal and Urad Dal.

I made some changes because I wanted to use whole Dal (Dal with the skin), so Arhar is replaced by Sabit Moong in my recipe.

Although color of Vadas is little darker but it is more crunchy and nutritious than Masala Vada.

These can be eaten as a snack or as a part of the meal.

Ingredients:

• ½ cup Chana dal (split Bengal Gram)
• ½ cup Sabit Moong (Green Gram)
• ½ cup dhuli Urad dal (split skinned Black Gram)
• 1 Onion chopped finely
• 8-10 Curry Leaves
• 1 tbsp Ginger chopped finely
• 4-5 Green Chilies chopped finely
• 2 tbsp Cilantro (Coriander Leaves) chopped fine
• A pinch of Hing (Asafetida)
• Salt to taste
• Oil to deep fry

Method:

• Wash and soak dals separately for 2-3 hours. Drain. Keep a handful of chana dal aside. Grind drained dals together with ginger, curry leaves and salt to a coarse batter (thick paste). Add only spoonful of water at a time if required.
• Take out dal paste in a bowl, add hing and keep aside for at least an hour. Add now chopped onion, chopped green chilies, chopped coriander leaves and the handful of chana dal (which was kept aside) and mix well.

• Heat sufficient oil in a kadhai/wok on medium heat.
• Shape the batter into 1 ½ inch round ball on your palm and lightly press it to flattish shape.

• When the oil is hot enough, fry these vadas in oil till golden brown from both sides turning as needed.

• Drain on an absorbent paper and serve Mixed Dal Vadas hot with Coconut Chutney/ Green Chutney/Tomato Chutney.

Do You Know?

In Ayurveda, hing is used to aid digestion, cure colic, and stagnation in the gastro intestinal tract. It reduces the growth of flora in the gut, especially candida, directly reducing gas.

It destroys worms and has anti-viral properties.

It nourishes the nervous tissue in case of stagnation with high vata, sciatica, paralysis, and epilepsy.

It was used to fight the flu during World War I.

Mangochi / Moong Dal Potli

'Mangochi' (Paneer like pieces), made from ground green gram, are cooked in traditional yogurt gravy.

Ground skinned split green gram is tied in cheese cloth to make ‘potli’, which is boiled in water to make ‘mangochi’.

Ingredients:

• 1 cup split skinned green gram lentil ( dhuli moong dal )
• 1 big onion paste
• 1 tbsp tomato paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ cup yogurt
• tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp garam masala
• 1 bay leaf
• 2-3 black cardamom
• Small stick of cinnamon
• 5 tbsp cooking oil
• Muslin cloth bag
• tsp lemon juice

Method:

• Wash and soak green gram for 2 hours.
• Grind it with minimum water in a fine thick paste. Add ½ tsp salt to it.

• Boil about 15 cups of water in a pan.
• Tie ground dal in a cheese cloth to make a ‘Potli’. Add this dal ‘potli’ to boiling water. (Please note that you should start making ‘potli’ only when water starts boiling).

• Boil for about 20-30 minutes till the ‘potli’ is hard from outside.
• Take out ‘potli’ from water and cool it by dipping in cold water.
• Dal will change in a paneer like structure. Remove it from the muslin cloth bag

• Cut it into 1” square pieces (mangochi).

• In a non sticking pan heat 2tbsp of oil. Fry the ‘mangochi’ in it till golden brown. Take out in a plate and keep aside.

• Add remaining oil in the same pan and heat it. When it becomes hot, add bay leaf, black cardamom and cinnamon.
• Add paste of onion, ginger and garlic; fry it till golden brown.
• Stir in tomato paste, coriander, red chili, turmeric powder, and yogurt. Cook on slow flame till masala leaves oil. Mix in garam masala and salt.
• Add ‘mangochi’ and 2 cups of water in it. Simmer it for 10 minutes. Adjust the amount of water according to your choice.

• When done, remove it from fire. Add lemon juice and take out in a serving dish.
• Garnish with chopped coriander.
• Serve it with Nan or Tandoori Roti.

Do You Know?

• Bouquet garni is a classic herb mixture used in cooking meats and vegetables. Traditionally, this mixture is tied up in cheesecloth for easy removal after flavoring.

Moong Dal Pakodas

Make Pakodas with soaked ground Green Gram and lots of finely chopped vegetables and serve with chutney of your choice.

Ingredients:

• 2 cups split Green Gram with skin ( Hari Moong Dal )
• 2 tbsp Green Chilies finely chopped
• 2 tbsp Green Coriander leaves chopped fine
• ½ cup Potato cubed
• ½ cup Cauliflower chopped
• ½ cup Onion chopped fine
• ½ cup Tomato chopped fine
• ½ tsp Cumin (jeera)
• pinch of Asafetida ( hing)
• 1 tsp Red Chili powder
• 1 tsp Chat Masala
• 2 tbsp Corn flour
• ¼ tsp Baking Powder
• Salt to taste
• Cooking oil for deep frying

Method:

• Soak dal for 2 hours.
• Drain and grind in a mixer grinder with minimum water to a paste.
• Beat the mixture with hand to make it a smooth paste.
• Add all vegetables and spices along with 1 tbsp of hot oil.
• Let the batter rest for about ½ an hour at a warm place.
• Heat the oil in a Kadhai or Wok for deep-frying on medium flame. Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden from all sides.
• Remove from the oil and drain them onto an absorbent paper.
• Serve the hot pakodas with coriander / mint chutney or Ketchup.

Do You Know?

The high fiber content of Green Gram yields complex carbohydrates, which aid digestion.

Complex carbohydrates are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level.

Those who suffer from diabetes or high cholesterol are recommended frequent consumption of Green Gram.

Medu Vadas

Medu Vadas are crispy doughnut shaped fritters made with urad dal (split skinned black lentil). They are usually served alongside idli (South Indian savory cakes) as part of a perfect South Indian breakfast.

Ingredients

• 1cup Urad dal (split skinned black lentil)
• 1” Ginger grated
• 3-4 Green chilies chopped fine
• ½ tsp Pepper corns crushed
• ¼ tsp Hing (Asafetida)
• 2-3 Curry leaves chopped fine
• 2 tbsp Coriander leaves chopped fine
• Oil for deep frying
• Salt to taste

Method:

• Soak the urad dal in enough water for about 3-4 hours. Drain it.
• Grind drained dal to a smooth batter (thick paste). Add only spoonful of water at a time if required. Grind until the batter turns fluffy.
• Keep this urad dal batter aside for 3-4 hours and let it ferment a bit.
• Now add all other ingredients except the oil. Mix well.
• Heat the oil in a kadai or wok on medium heat.
• Wet your fingers and palm and take a small portion of batter. Shape it into a ball and then poke your thumb in the center so that a hole is formed (doughnut like structure is formed). Gently invert the vada in the oil. Make other medu vada similarly and place them in oil. Do not overcrowd the kadhai/wok to avoid sticking of vadas with each other.
• When the medu vadas are cooked from underneath, turn them over with a slotted spoon. Vadas should be golden brown from both the sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.
• Drain on an absorbent paper.
• Serve hot with Sambhar and Coconut Chutney.

Do You Know?

In South India eating from a banana leaf is very common because it is considered hygienic and healthy. Any guest can be served on a banana leaf which is considered humble and respectful. It is considered auspicious to put a bit of sweet dish (dessert) on the banana leaf to eat before the actual meal is placed thereon.

According to tradition, one has to eat rice first, then dal, iron-rich vegetables and curd. This is the order in which food is served and consumed as well. It is even more traditional to sit on the floor on a mat and eat one’s food.

To show your appreciation after a satisfying meal, fold the banana leaf towards you (i.e. inwards) to signify that the meal was good. Folding the opposite direction (i.e. upwards /away from you) signifies that the meal was not satisfying.

Masala Dal

A combination of four lentils makes this lentil special.

Ingredients:

• ¼ cup dhuli moong dal (split skinned green gram)
• ¼ cup dhuli urad dal(split skinned black lentil)
• ¼ cup chana dal ( split skinned bengal gram)
• ¼ cup arhar dal (pigeon pea)
• 1 tsp turmeric powder
• Salt to taste
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 1 tsp garam masala powder

Masala

• 1 bay leaf
• 1 small piece of cinnamon
• 4 cloves
• 1 brown cardamom
• 2 dry red chilies
• Pinch of asafetida
• ½ tsp mustard seeds
• 1 medium onions finely chopped
• 1 tsp ginger grated
• 1 tsp garlic paste
• 1 medium tomato finely chopped
• 2 green chilies chopped
• 1 tbsp red chili powder
• 3 tbsp ghee (clarified butter) or oil

Garnishing

• 2 tbsp chopped coriander leaves
• Sliced onion
• Dollop of butter

Method:

• Wash all dals together and soak for 10 minutes.
• After 10 minutes, put dals in a pressure cooker. Add 4 cups of water, one tbsp of cooking oil, salt and turmeric powder. Cover the pressure cooker and set on high flame. After the first pressure release, turn off the flame and open the pressure cooker when it is cool.
• Stir the boiled lentils well to blend into a smooth consistency. If it is too thick, add some warm water and stir until the consistency is right.
• While lentils are being cooked, prepare masala for dal. Heat ghee in a frying pan. Add mustard seeds. When they stop spluttering add dry red chili, asafetida, bay leaf, cinnamon, cloves, and cardamoms; fry for few seconds. Add onions and fry (stirring constantly) until golden brown.
• Now add ginger and garlic paste and fry till it is pink. Stir in chopped green chilies, tomatoes, red chili powder and salt; turn heat to low and continue cooking until the tomatoes turn into a mush (stirring constantly so that tomato mixture doesn't stick). Masala is ready.
• Pour this masala over dal. Put it on slow heat and let it simmer for 5-6 minutes. Add garam masala powder, chopped coriander leaves and lemon juice.
• Take out in a serving dish. Pour hot butter over dal.
• Garnish with chopped coriander leaves.
• Serve with hot crispy Tandoori Roti or Nan, Sabji, Raita and Salad.

Do You Know?

There are two causes of Flatulence (excess gas in the digestive tract): one is increased intake of gas (aerophagia), for example, from air you swallow; second is increased production of gases like hydrogen and carbon dioxide, as certain undigested foods are broken down by harmless bacteria normally found in your colon.

Aerophagia can occur with improper swallowing while eating or even unconscious swallowing of air out of habit. Activities that cause you to swallow air include rapid drinking, chewing gum, use of tobacco products, sucking on hard candy, drinking carbonated beverages etc.

Foods that produce gas in one person may not cause gas in another. Some common bacteria in the large intestine can destroy the hydrogen that other bacteria produce. The balance of the 2 types of bacteria may explain why some people have more gas than others.

Amritsari Chhole

Amritsari chhole (a dish of chick peas), is one such dish which is full of 'firing' spices. It is a traditional North Indian cuisine.

As a side dish, it can go well with puri, Paratha or bhature.

Ingredients:

• 1 cup Kabuli Chana (Chickpeas)
• 1 teabag or 1 Amla (Gooseberry) dry or fresh
• 2-3 black cardamoms
• Salt to taste
• ¼ tsp black salt
• 2 bay leaves
• 1 medium onion finely chopped
• 1 tbsp fresh ginger garlic paste
• 1 tomato chopped finely
• 3-4 green chilies finely chopped
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp coriander powder
• ½ tsp amchur powder
• 2-3 tsp coriander leaves finely chopped
• 1 tsp ginger Juliennes
• 3-4 tbsp vegetable oil
• lemon juice

For Dry Spices

• 6 Cloves
• 1 small Cinnamon stick
• 1 tsp Black Pepper
• 1 tsp cumin seeds
• 2 tsp Anardana

Method:

• Soak Kabuli Chana (Chickpeas) overnight in water.
• Take a pressure cooker and put Chana, tea bag or Amla (Indian Gooseberry), black cardamoms, little salt and 4-5 cups of water. Boil for 5 to 7 minutes or until they are just done. Do not overcook the Chana. After cooking discard the teabag.
• In a pan, roast all dry spices and make a coarse powder of these in a grinder. Please note that roasting should be done till they start getting burnt and turn black without using any oil. Keep aside for later use.
• In a separate pan heat oil, add bay leaves and chopped onion. Fry till golden brown. Add ginger garlic paste and fry till pink.
• Add chopped tomato and cook until tomato is soft and pulpy.
• Add red chili powder, coriander powder, garam masala, amchur, chopped green chilies and fry for a minute.
• Add now all the boiled Chhole (keep water separately) in the pan and mix well for 2-3 minutes.
• Add ground dry spices and black salt.
• Add now water in which Chhole were boiled earlier. Let it bring to a boil and then simmer for 5-7 minutes. If the curry looks too thick then add some water.
• Garnish with chopped coriander leaves, onion rings, green chili halves and ginger juliennes.
• Squeeze lemon over it and eat as a side dish with curry, raita and onion salad.
  
  

Do You Know?

Amla (Indian Gooseberry) is a valuable remedy for enriching hair growth and pigmentation. The fruit, cut into pieces, is dried preferably in the shade. These pieces are boiled in coconut oil till the solid matter becomes charred. This darkish oil is excellent in preventing graying.

Chana Dal with Spring Onion

Chana dal goes very well with spring onion. Serve it with hot rotis and curry of your choice.

Ingredients:

• ¼ cup chana dal
• 2-3 Spring onions
• 2 dry red chili (broken into pieces)
• 2 green chilies chopped fine
• ½ tsp mustard seeds
• 3-4 cloves
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp lemon juice
• Salt to taste

Method:

• Soak chana dal overnight.
• Wash and clean onions. Cut crosswise in thin slices.
• Heat 2 tbsp oil in a pan over medium heat, add mustard seeds and cloves.
• When seeds stop spluttering, add ginger garlic paste. Fry for a minute.
• Add soaked chana dal, chopped spring onion, red chili powder, turmeric powder and salt. Add ¼ cup of water and cook covered over low heat till dal is just tender. It should not be soft and mushy.
• If any water is left, cook it without lid till dal is completely dry.
• Add lemon juice and serve with roti and curry of your choice.

Do You Know?

Scallions, sometimes called spring onions or green onions are a popular salad ingredient. They are just small onions intended to be harvested young. They are cold hardy vegetables and come in purple, red and white. Nutritionally, they are high in vitamins A, C and K, with lots of potassium, calcium and iron.