Broccoli-Cauliflower Kootu

This was based on the Cauliflower Kootu of Alemalu Vairavan and Patricia Marquardt in Healthy South Indian Cooking. I wanted something quick-ish and tasty, and remembered that I had some frozen homemade cooked masoor dal (red lentils), as well as the remainder of some frozen broccoli-&-cauliflower. I cooked them with some spices for this Kootu. The only thing was, I wasn't sure how much spice to add, and may have added a little too much. Otherwise, it was simple yet excellent. 

Punjabi Dal Palak 

(North Indian Kale & Legumes)

This was based on the spinach dal recipe of My Tasty Curry. I had kale, so I figured I'd try it this time; next time, it'll be spinach, like the recipe. I made the dish in an Instant Pot (not sponsored). Basically, I just cooked everything together for about 18 minutes on Manual/High Pressure, and let the pressure come down by itself.

This is a blend of spices, fresh ginger, greens, tomatoes, and 3 different kinds of legumes. I used mung dal (yellow split mung beans) and toor dal (pigeon peas), like the recipe, as well as masoor dal (red lentils). I didn't even think of pre-soaking the toor dal, but as I prefer to overcook dal anyway, it came out okay. I know better, so I count that as "operator error" (= my own error). The end result was just a little heavy and very thick -- but that just lends it more to other uses, so it's all good! 

I like having so many nutritious ingredients cooked all together like this. Next time, I'm sure it will be even yummier! 

My Tasty Curry Website, Punjabi Dal Palak

Dal Para(n)thas

(Indian Flatbread)

I made these Parathas with leftover Sambhar (South Indian Dal/Legumes & Veggies). I don't recall the specifics of what was in the Sambhar (as it was from the freezer), but it certainly contained tomatoes. In the interest of full disclosure, I'll mention that these weren't perfect . . . but I sure enjoyed them! Nice for a light meal with some whole-milk yogurt.

Chawla's Kitchen YouTube, Punjabi Dal Paratha / Dal Wali Roti

Punjabi Dal Fry, 

with Masoor Dal (Red Lentils), 

Tomatoes, Broccoli, & Cauliflower

This recipe was from Vegan Richa, and made in the Instant Pot (not sponsored). The tomatoes were leftover from a can, and the broccoli and cauliflower were frozen and defrosted, before I added them. Everything went together in the IP, which I set to cook extra (longer than the recipe) (to make sure the lentils were very well-cooked). The end result would have fit nicely into a 7-cup container, but I also put some in 2 smaller containers for the freezer. Instead of adding lemon juice directly, I squeezed fresh lemon juice over the portion of dal I was eating. This dal was good with toast (including as a sandwich), as well as over cooked potatoes. Yummy! 

Vegan Richa, Punjabi Dal Fry Recipe

Aloo Palak Dal 

(Spiced Potato Spinach Lentils)

This is based on the recipe of Vegan Richa. This was the first dish (vs individual veggies) that I made in the Instant Pot.

I left out the garlic and green chili, and used red lentils/masoor dal. I made the lentils first; when they were done, I stirred them, and they completely fell apart. (This was based on the advice that Vegan Richa had kindly given me.) While they were cooking, I cooked, on the stove, some canned tomatoes with spices, and I also cut up potatoes. (I included an extra potato.) I had thawed some pureed spinach which I'd frozen before.

Eventually, everything was added to the Instant Pot, and cooked according to the recipe. I did add a bit too much water, I think. However, the results were very warm, homey, and comforting in the cold weather, accompanied by a toasted half-pita bread.

Vegan Richa Facebook

Vegan Richa Website, Instant Pot Aloo Palak Dal

Lauki Chana Dal 

(Zucchini Chana Dal Curry)

This was based on the recipe of Not Out of the Box. The original recipe calls for bottle gourd, but since I didn't have that, I substituted zucchini. It looks a bit different than her beautiful photos, as I first ground up dry chana dal, mixed that with a little water, and then let it sit for a few hours, before adding it to the veggies. (I did this to save time. Otherwise, I have to soak chana dal for twice as long as the recipe, cook it for twice as long, and then put it through a blender or food processor. If I don't, then I can't eat it.) The dish also includes fresh tomatoes. I made this last month, but just realized I hadn't yet shared the pic. Although it doesn't look exactly like the original, it was still satisfying and nourishing. 

Not Out of the Box Facebook

Not Out of the Box Instagram, Lauki Chana Dal (Bottle Gourd Chana Dal Curry)

Not Out of the Box Website, Lauki Chana Dal (Bottle Gourd Chana Dal Curry)

Dal Paratha

This is an Indian flatbread made from a p flour mixed with leftover Channa Dal with Tomato. That was the legume dish, based on a recipe of @thegutlessfoodie on Instagram, featured recently. After a couple of days, I decided to "recycle" it, by turning it into this bread. It was so good, that I ate it all up in a couple of days, and remember it well.

Chawla's Kitchen YouTube, Punjabi Dal Paratha / Dal Wali Roti

Channa Dal with Tomato

This is based on a recipe of @theGutlessFoodie on Instagram. I was inspired by her dal/legume recipe and photo of July 3. However, for some reason, when I actually made it, I thought her recipe used channa dal rather than moong dal. I already had some dry ground channa dal that had been soaking for a couple of hours when I realized this, so I just decided to use it, anyway. I didn't have curry leaves, either, and had to leave out the garlic and green chilies (not good for me). And then I was using some leftover crushed tomatoes, and realized how much of it there was, only when I added it to the dal. The end result was good, but looked nothing like the original it was based on. Maybe next time! 

The Gutless Foodie Facebook 

@theGutlessFoodie Instagram, 3 July 2017

Spring Veggie Sambhar

This version follows the general method in Healthy South Indian Cooking, by Alemalu Vairavan and Patricia Marquardt. Sambhar is a soupy veggie and dal/legume dish of South India. This one includes a spring veggie mix, of carrots, zucchini, and yellow squash. Too bad that several ingredients that make it look pretty, always sink to the bottom! 

I used, for the first time, the ground up "flour" of toovar/toor/arhar dal (split pigeon peas). For me to be able to eat legumes, they have to be thoroughly soaked (even if normally they wouldn't require soaking), then cooked twice as long as normal, and then ground up in a food processor or with an immersion blender. This takes a lot more time and effort than usual; even a pressure cooker would only help somewhat. So, I decided to try grinding up dry dal, mixing it with some water, and leaving it for a couple of hours to "soak." Afterwards, I would then add it to the dish, and cook it for a normal time. This dish, is the first time I've tried this method, and it seemed to work well.

As part of the sambhar here, I used carrot water, drained from the canned carrots used in the Handvo featured here recently. (I didn't want to waste the vitamins!)

• Pesarattu Upma 

• (Whole Green Mung Bean Dosa with Cream of Rice)

• 
  

• The Pesarattu/Moong Dal Dosa here, based on the recent recipe on YouTube by Easy Cooking with Ekta, is a South Indian "crepe" made of soaked and ground-up whole green mung beans. It is very hearty, and so, it could be good for someone who likes meat, but has to cut back. Here, it is filled with Upma, made from Cream of Rice (but usually made with sooji/rava/like Cream of Wheat), as well as tomatoes, yogurt, and spices. I understand, from what I've seen online recently, that this combination of Pesarattu and Upma is traditional. I think the two together, provide a successful balance, and am glad I tried the combination!

• The Upma recipe is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking.

Easy Cooking with Ekta YouTube, Moong Dal Dosa / Pesarattu Recipe

Dal Wali Roti/Dal Paratha 

(Indian flatbread whose dough includes leftover dal/legumes) 

Valentine's Day Special

This Dal Wali Roti/Dal Paratha wants to wish you a Happy Valentine's Day! (You can see the earlier photo from today, below, for general details on the parathas.) When I went to take photos of the parathas, I noticed this one's unique shape, which was quite accidental, and decided to take a photo and save it for the big day. So here it is!

Chawla's Kitchen YouTube, Punjabi Dal Parathas / Dal Wali Roti

Dal Wali Roti/Dal Parathas 

(Indian flatbread whose dough includes leftover dal/legumes)

These are based on YouTube video from Chawla's Kitchen. In this case, the leftover dal has already been featured here on Feb 9 & 11. The #tbt Grilled Veggie Sandwich leftover filling of cannellini beans, mixed veggies, and spices, turned into the filling for the Veggie Bites (with the addition of mashed potato). And there was still more filling left. What to do with it? Add flour and turn it into Dal Wali Roti/Parathas!

I made this dough and put it in the fridge for the next day. When I went to make the roti, they were pretty good but not optimum, and I realized: next time, it would be better to take the dough from the fridge earlier, to allow it time to come to room temperature. So, I learned a valuable lesson, at the same time as I munched on paranthas for dinner!

Chawla's Kitchen YouTube, Punjabi Dal Paratha / Dal Wali Roti

Baked Masala Dal Vada

This is based on an idea from Archana's Kitchen, and using frozen leftover dal/legumes (see Dec 13 photo for details). After I thawed the dal in the fridge, I added some mashed potato (you can use the instant kind, if that's what you have) and rice flour, and put it back in the fridge for a bit. After I arranged the vadai on a baking sheet, I sprayed with baking spray, and baked at 375 F, for about 20 minutes per side. I was pleasantly surprised at how crispy they were! Perfect with ketchup or chutney. 

Archana's Kitchen Website, Baked Masala Dal Vada Recipe

Dal Parathas

These were made according to Chawla's Kitchen method of making the dough for this Indian flat griddlebread. It's a good way to use up leftover dal (legumes), and this contained the last of some lentil soup that I'd gotten at the supermarket deli. I'd never made it before this, but now I know it's always an option! Made with oil, so it's vegan. 

Chawla's Kitchen YouTube, Punjabi Dal Paratha, Dal Wali Roti