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Cranberry Masoor Dal

23 Nov

cranberry_masoor_dal
Cranberry Masoor Dal.

Masoor dal / red lentils are cooked in water till soft but not mushy. Fresh cranberries are washed and chopped up. Cranberries are cooked along with the masoor dal and finished with spices. Serve cranberry masoor dal with steamed rice or with roti.
Makes: around 4 Servings of Cranberry Masoor Dal.

Ingredients:

Red Lentils / Masoor Dal 1 1/2 Cups
Fresh Cranberries 1 – 1 1/4 Cups
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Wash and roughly chop the fresh cranberries.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for good 15 minutes or until dal is just translucent.
Add the chopped cranberries, half of sliced green chiles, turmeric powder and salt.
Boil for few more minutes or until cranberries are soft.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and sliced garlic.
Fry till garlic turns light golden brown.
Remove from heat and add to the above pot with cranberry dal.
Boil the cranberry dal for a minute and remove from heat.
Serve cranberry masoor dal with steamed rice or with roti.
Notes: Make sure cranberries are cooked well before removing from heat.

Suggestions: If cranberries are not cooked well, put it back on heat and cook till done.
Variations: Add a pinch of garam masala once the garlic is cooked. You can also boil cranberries separately and add to the boiled red lentils if you wish.
Other Names: Cranberry Masoor Dal.

Ridge Gourd Capsicum Curry

23 Nov

ridge_gourd_capsicum
Beerakaya Butta Pacchi Mirchi Kura.

Ridge gourd is peeled and chopped into small chunks. They are then cooked in oil along with spices and chopped red bell pepper. The curry is seasoned with spice powder before removing from heat. Serve ridge gourd capsicum curry over plain steamed rice or with roti.
Makes: around 4 Servings of Ridge Gourd Capsicum Curry.

Ingredients:

Ridge Gourd 1 Small (app 10 inch long)
Red Bell Pepper / Capsicum 1
Onion 1
Red Chili Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Wash, remove stem, discard seeds and chop red bell pepper into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ridge gourd pieces, onion, red bell pepper and salt.
Fry for a minute or two, add a splash of water and cook covered on low flame till ridge gourd pieces are soft.
Uncover and stir in red chili powder.
Stir fry for a minute or two to evaporate any excess moisture.
Serve ridge gourd capsicum curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well.

Suggestions: If ridge gourd pieces are not cooked, add few more tablespoons of water and cook covered till done. If ridge gourd is tender, let the bell pepper cook a little before adding the ridge gourd.
Variations: Add few pinches of coriander powder or a pinch of garam masala along with red chili powder if you wish. Check other recipes with ridge gourd here.
Other Names: Ridge Gourd Capsicum Curry, Beerakaya Butta Pacchi Mirchi Kura.