Tag Archives: cumin

White Urad Dal – with aromatic spices

Urad Dal……simple, nourishing and absolutely delicious. The Dal is my father’s favorite made simply with a fabulous baghaar of mint, onions, cumin, cilantro and fresh ginger in ghee. The Roti is dough with Bajri, spelt, rye and whole wheat flour. Heavenly!

Urad dal, also known as white lentil or black lentil is  grown in the southern parts of Asia. This particular type is a split and washed Urad dal which is white. Rich with Protein and Vitamin B, it also has iron, folic acid, calcium, magnesium, potassium
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The recipe is extremely simple and it very little time to cook. The trick is to add just about enough water for the lentils to stay dry after cooked.

Here is what you need:

2 cups of white urad 

2 inched of fresh ginger

2 whole red chillies

2 greens chillies

1 tbsp dry mint

1 tsp cumin

1 tsp mustard seeds

2 cloves of garlic sliced

1 medium onion thinly sliced

fresh month and coriander

2 tbsp olive oil with 1 tsp of ghee

salt to taste

Soak the dal for 2-4 hours, drain and cook with about 1 1/2 inches of water, salt, an inch of ginger and 1 red chili. Boil until soft and watch closely so it does not stick. If there is excess water, you can drain so the dal stays dry.

Put the cooked dal in a serving dish and prepare the baghaar (tempering).

Heat oil in a pan and add onions and 1 whole red chili, once the onions begin to get barely brown, add garlic, cumin, green slices chillies. Then add dry mint for just 30 seconds.

Pout the baghaar over the dal and tope with cilantro, thin slices of ginger and fresh month.

Serve with fresh bajri/spelt roti.

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Spiced Black Beans with Garlic

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Black beans have an amazing protein and fiber content that contributes to the known benefits for the digestive tract and blood sugar regulatory systems. Aside from the benefits, they are absolutely delicious and easy to cook.

You can check out more health benefits here ( http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2)

I do not use the canned beans. Dried black beans are soaked overnight and cooked in a pressure cooker for about 15 minutes ( I add a piece of ginger root and red whole chilies and NO salt).They turn out perfect. I usually cook extra and freeze a batch to have at hand for quick cooking during weekdays.

This particular recipes can be served as soup or over rice. It has the zing of Indian spices that makes a bowl hard to resist.

 4 cups of cooked black beans

1 medium red onion – chopped

1 tablespoon of crushed garlic

1 tbsp of dry coriander

1 tbsp of cumin

2 green chilies

1/2 tsp dry ginger

1 cup of peeled crushed tomatoes

1 tbsp of olive oil

Fresh Cilantro

Salt to taste

 

In a heavy bottomed pan ( or slow cooker) add the olive oil and chopped onion. Saute for about 2 minutes until translucent. Add garlic, green chilies all the spices, tomatoes and the black beans with about a cup of water. There will be some water in the beans from previous pressure cooking so adjust accordingly.

Slow cook for about 1 – 2 hours, adding salt to taste. I cooked them in a slow cooker for 2 hours.

Add fresh cilantro and serve.

 

Matar Paneer with pepper – Indian cheese with peas and pepper

Quick, delicious and easy to make….

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A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces

1 tbsp mustard oil

1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds

a pinch of hing ( asafetida)

10 pieces of curry leaves

1 tsp tumeric powder

1 tsp coriander powder

1 cup peas

1 cup diced green/red pepper

Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier postsImage