Tag: steamed rice

Categories
Protein rich food

(169) Whole White Toor.(Lentil)

Ingredients

  • ½ cup whole white toor.
  • 1½ cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Soda bi carb.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 finely chopped medium size Onions.
  • 1 finely chopped medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.
  • ½ tsp. grated ginger.

Method

  1. Soak whole toor overnight after adding soda bi carb.
  2. Next morning drain water and check grains . Discard hard waterless grains.
  3. Wash thoroughly for 2-3 times. Add Water, Salt and turmeric powder.
  4. Pressure cook upto 4 whistles.
  5. Open the lid when pressure releases.
  6. Drain water and keep aside.
  7. In nonstick pan heat oil. Add mustard seeds and wait for crackling sound. Add Asafoetida powder, curry leaves and chopped onion.
  8. Saute till translucent. Now add chopped tomato and again saute till it becomes tender.
  9. Add all dry ingredients and saute till oil separates.
  10. Add coriander leaves and cooked whole toor. Mix thoroughly.
  11. Add required quantity of drained liquid which we kept aside.
  12. Close the lid and simmer for 5 minutes.
  13. Taste the dish before serving. Serve hot with Roti, Paratha, Bhakhri, Bajra roti, Jowar roti, Steamed rice or like a chat after mixing Green chutney, red sweet chutney, Besan sev and curd or as you wish.

List of my other recipes

Categories
Protein rich food

(166)Khata Udad( Black Gram).

Ingredients

  • ½ cup whole udad ( Black Gram).
  • ¾ cup water for cooking.
  • 1 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • ½ cup Curd.
  • 2 cup water.
  • Tempering Ingredients ( Vaghar)
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 whole Red chillies.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Wash and soak Udad overnight.
  2. Drain water. Check and separate out hard water less grains. Wash twice and cook in pressure cooker upto 3 whistles.
  3. When pressure releases, remove the pan from cooker and strain cooked Udad.
  4. Discard drained water and keep aside Udad.
  5. In pan mix curd and water with the help of churner. Add whole Udad from strainer and heat on medium flame. Stir continuously otherwise curd starts curdling.
  6. After 2-3 boils switch off the flame or on another stove heat oil in tempering vessel.
  7. Add Cumin seeds and wait for crackling sound. Add Asafoetida powder and red chillies. Add Curry leaves and Coriander leaves. Soute for 10-15 seconds.
  8. Add this vaghar to boiling Udad and again cook for 2-3 boils. Stir continuously.
  9. Taste the dish before serving. Serve hot with steamed rice and bajri roti or jowar roti.