Matkichi (moth beans)Usal-1

Moad aalelya Matakichi UsaL
            a veggie of sprouted moth beans

      We all know the benefits of sprouted beans. Sprouting increases the protein contents. The seeds are soaked in water for 5-8 hours( according to the type of the seed). Soaked seeds(hence swollen) are then drained and covered and kept at room temperature between 20-25 degree Celsius to germinate. Moog (green beans) germinate faster than  matki( moth beans).
      In winter it takes longer time for beans to germinate. To expedite the process, it is better to soak the seeds in warm water and keep the soaked seeds covered in warm place (e.g. enclosed in pressure cooker or in an airtight container for that period)
      

Ingredients
1 cup sprouted maTki(moth beans)
1/2 cup chopped tomato
1/2 inch ginger (sliced)
1/2 tsp garam masala
1/2 tsp chili powder
salt to taste

Tempering
1tsp oil
2 garlic cloves
1/2  cup chopped onion
1/2tsp turmeric powder

Garnishing
chopped coriander leaves

Method

• Pressure cook the  sprouted maTki(moth beans) by just making it moist with water.
• Heat oil in the kadhai. Add crushed garlic cloves. Fry till they become light brown. 
• Add chopped onion and ginger slices. Fry till onion becomes  soft and transparent. 
• Add turmeric and chili powder. Mix well.
• Add chopped tomatoes. Add garam masala ans salt to taste.
• Add cooked maTki beans. Stir well. Sprinkle some water so it won't become dry.
• Cover with lid for 1-2 minutes.
• Garnish with chopped coriander leaves.

Note
Soak the 1/2 cup maTki  in approx. 1 cup water for 6-8 hours ( do not soak in excess water). Drain (if necessary)the extra water. Tie the soaked matki  lightly in a clean muslin cloth or  handkerchief. Or keep it covered in a warm place for 6-8 hours. ( So basically it takes almost 12-16 hrs to sprout depending upon the beans. If you want to make the veggie on Tuesday morning,then soak the beans on Monday morning before leaving for the office. Drain and keep it in warm place after you return home on Monday evening. So sprouted beans would be ready before hand on Tuesday morning)

Harbhara UsaL

A veggie from black chick peas or bengal gram. This bhaji/UsaL tastes good if made little  spicy.


Ingredients
1 cup black chickpeas (soaked in water for 5-6 hours)
salt to taste

To be ground in a paste
1 inch ginger
5-6 garlic cloves
1-2 green chilies
1/2 cup chopped coriander leaves
4-5 mint leaves

Tempering
2-3 tsp oil
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 tsp turmeric powder
1 tsp garam masala/malwani masala

Method

• Pressure cook soaked chana with enough water. (approx. double the quantity of chana)
• Grind the ingredients to a fine paste.
• Heat oil in a pan. Fry onion and ground masala paste. Add tomatoes and fry well. Add other powders.
• Mix in the cooked chana  along with the water in which it is cooked. Add salt and let it cook on medium-low flame.
• Do not make it too dry. It tastes better with some gravy in it.
• Garnish with chopped coriander leaves.
• Serve with chapati or bread.

Chole

Although Chole-Bhature is the monopoly of Punjabis,it has become every Indian's favorite. This is the dish which is there on  the menu cards of most of the restaurants in Mumbai.But still, you enjoy the original taste when you eat it on the roadside dhaba in North India.






Ingredients
1 cup kabuli chana/white chickpeas( washed & soaked overnight in enough water)
1 cup diced tomato
2-3 tsp ghee/oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
salt to taste

Dry masala
2 tsp coriander seeds
2 red dry chilies
a small piece of cinnamon
1/2 tsp cumin seeds
 Roast all these on a griddle with a drop or two of oil and grind in a mixer.

Masala Paste
1 cup chopped onion
1 cup chopped tomato
1 inch ginger
7-8 garlic cloves
4-5 green chilies
8-10 sticks of coriander leaves
Grind all these to make a smooth paste

Method

• Pressure cook the soaked chana (Do not throw the water if excess) with a bay leaf.
• Heat ghee/oil in  the sauce pan. Add cumin seeds, asafoetida, red chili powder,dry masala and saute a little.
• Add masala paste and fry for 2-3 minutes.
• Add cooked chole,salt to taste,coriander powder,turmeric powder. Mix well and bring it to boil.
• Garnish with tomato slices(optional) 
• Serve hot with roti/chapati/bhature/puri
  
  
  Note
  If in a hurry I use ready made Punjabi chole masala instead of dry masala, other procedure remains the same.
  
  

DaLichi AamTi

This DaLichi AamTi is our family characteristic you can say. Without this curry our Sunday lunch feels incomplete.It's very simple but tastes awesome.

Ingredients
1/2 cup ToorDaL
1 small onion chopped
2 green chilies (slit)
2-3 coriander sprigs (just cut it with hands do not chop it fine)
1/2 tsp turmeric powder


To be ground or just crushed in khul-batta
a medium size tamarind piece (butuk)
2 tsp grated coconut
2-3 pepper corns(optional)

Garnishing
1 tsp coconut oil

Method

• Pressure cook DaL,onion,coriander,chili,turmeric powder
• Grind/crush coconut,tamarind and/or pepper corns
• Transfer the  cooked dal contents in a pan
• Mix in the coconut mixture and add little water to get the consistency
• Bring it to boil. Add salt. Stir. Turn the gas off.
• Add 2-3 drops of coconut oil.
• Serve hot with steamed rice.(Fish fry as an accompaniment would be like seventh heaven)
  
  
  Note
    Tempering is not required here.

This one is with raw mango and not tamarind.

kuLthache pithale

 

 Kulthache Pithale, steamed rice with bhajalela suka bombil (dried bombay duck roasted on gas) is my hubby's favorite menu for dinner on a rainy day.

KuLthache Pithale

Kulith (horse gram) Gravy

Ingredients
1 cup kulith pith/flour( ready-made is good & easily available, homemade is definitely better)
2 cups water
2-3 kokum/aamsul/sol
2 tsp freshly grated coconut
salt to taste

Tempering
2 tsp oil 3-4 cloves of garlic(without peeling just crush it)
1 medium onion(chopped)
2-3 green chilies(slit)
1/2 tsp turmeric powder

Method

1. Heat the oil in the kadai.
2. Give tadka of garlic. saute it for a while till it gets light golden brown.
3. Add onion and fry till it becomes soft and changes its color
4. Add all other tempering ingredients.
5. Add 1 cup of water
6. While the water boils make a  smooth thick paste of the kulith flour in one cup of water.
7. Add salt and let it boil. simmer the flame.
8. Add the paste slowly in the water while stirring it.
9. Add grated coconut.
10. Let the mixture cook
11. Add kokum and take off the flame.

Note

• The mixture shines as it cooks.
• Cook till you get the desired consistency.
• It should not be too runny (like saar) or too thick( like ZuNka)
• Do not boil after adding kokum.
• You can give tadka in groundnut oil and put 3-4 drops of coconut oil if you like.

Moong dal shira

Satyanarayan Pooja is very popular in India and so the prasadacha shira  is the combination of wheat semolina, banana etc. whereas moong dal shira is prepared with moong dal or yellow split peas which are very high in protein content.

Moogachya DaLicha Shira
   Yellow split peas sweet


Ingredients
1 cup moog dal(soaked in sufficient water for 3-4 hours)
1/2 -3/4 cup ghee (as per your taste)
1 cup milk +1 cup water (hot)
3/4 cup sugar
1 pinch of salt

Garnishing
7-8  almonds (blanched and peeled and sliced)
saffron or keshar (sticks soaked in  1-2 tsp of milk)

1 tsp cardamom powder(optional)
raisins as required




Method
1.Drain  the soaked moog dal and grind it in a mixer. (don't add additional water)
2.Heat heavy bottomed pan. Add half the ghee.
3.Add moog dal paste. Saute fry in ghee. Add remaining  ghee and saute till the dal changes its colour to golden brown.(it takes little patience)
4.Stir in hot milk and water slowly. Stir well. Cover the pan for 4-5 minutes.
5.Mix sugar and salt.
6.Add garnishing
8.Serve warm with some more ghee(optional)


Note
It's a heavy dish and preferably eaten all by itself.
I made it all natural but you can add lemon food color to enhance its appearance.