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)

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

• Pesarattu Upma 

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

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• 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

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