here are a few easy recipes which are VERY GOOD:
1) MANGO CHITRANNA~
Ingredients
2 cups raw rice, washed and cooked such that the
grains remain seperate
1 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1 1/2 tsp lemon juice
2 tablespoon peanuts, skinned
2 dry red chillies
1 tsp urad dal
1 tsp channa dal
A small piece of ginger, crushed
3-4 green chillies, slit up to the top
1/2 tsp turmeric powder
2 tbsp grated coconut
Salt to taste
2 tbsp cooking oil
1/2 raw mango, grated finely*
Method
Heat the oil and add the dals,mustard seeds,
cumin, curry leaves, green chillies, red chillies,
peanuts and ginger.
When the dals turn brown, add the turmeric
and the ginger.
Fry for another minute till the mustard
crackles.
Now add the grated coconut and the lime juice
and reduce heat.
Heat through and remove.
Mix in the grated raw mango.
Mix this with cooked rice as required and
add salt to taste.
The lime mixture is usually mixed with the
cooked rice just before serving.
*For this recipe, the type of mango indicated is GREEN or UNRIPENED mango.
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Dal Makhani
Ingredients
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste
Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.
Preparation : 10 minutes
Cooking: 20 minutes, except for the time it takes to pressure-cook the lentils!
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this next (and last, for now) one is most excellent for folks who love spinach and asafoetida (like ME); it's called::
DAL PALAK
Ingredients
2 cups of frozen, thawed chopped spinach
1/2 cup of toor dal
1/2 cup frozen green peas,thawed
1 small onion, chopped
2 small tomatoes, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1-2 tsp each dhania-jeera (coriander-cumin), freshly roasted
and powdered
1/2 tsp amchoor (mango powder)
1/2 tsp black peppercorns, freshly powdered
4 green chillies, slit
Salt to taste
2 tbsp cooking oil or ghee (clarified butter)
Method
Wash the dal and pressure cook with 1 cup of water
till soft and mushy.
Heat the oil and add the cumin/mustard.
When they start crackling, add the slit green chillies
and ginger/garlic paste.
Add the onions after a minute and fry till the onions
turn color.
Add the tomatoes and fry till they become soft.
Now add all the dry powders and mix well.
Fry for about a minute.
Add the spinach, peas and the cooked dal.
Mix in salt to taste.
Add 1 cup of water and let it come to a boil on a
low flame.
Remove and serve immediately.
Note: To save time, I pressure cook large amounts
of dal at a time and refrigerate it. Also make the
powders ahead of time and store them in airtight
containers. You can also use ready made ginger and
garlic paste to quicken the time to make this dish.
Preparation : 5 minutes, except for the timings it'll take you to make the various powders and pastes (unless you purchase pre-made ones).
Cooking: 15 minutes
ENJOY!
