Hariyali Chicken/Dhania Chicken/ No Oil Chicken/Microwave Chicken

Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.

You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.

1. Sikkimese chicken curry

2. Chicken kosha with whole garlic and potato

3. Zafrani chicken

4. Chicken dak bungalow

5. Chicken clear soup

6. Chicken chaap

Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.

You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.

Recipe

Chicken – 800 gram

Onion – 1 medium, chopped

Tomato – 1 medium, chopped

Cilantro or coriander leaves – 2 cup tightly packed, chopped

Ginger – 1 & 1/2 inch piece, chopped

Garlic – 6 – 7 cloves

Green chilli – 4 – 5 or to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Lemon juice – 3 tablespoon

Yogurt – 2 tablespoon

Method

1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.

2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.

3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.

4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.

5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.

6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. You can use more garlic if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Kidney Beans Or Rajma Spinach Kabab

Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.

You may like some more Kabab and cutlets recipe on this blog.

1. Green gram Kabab

2. Soya egg shami Kabab

3. Oats black chickpea Kabab

4. Yellow and red lentil cutlets

5. Potato barnyard millet cutlets

6. Mix veg cutlets

7. Beetroot cutlets

8. Soya paneer lollipop

9. Aloo chop or potato fritters

10. Sprouts and oats pan fried cutlets

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
Source

And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.

Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.

Recipe

Kidney beans or rajma – 1/2 cup

Chana dal or Bengal gram – 1/4 cup

Paneer or cottage cheese – 1/2 cup, mashed or grated

Potato – 2 medium, boiled

Palak or spinach – 100 gram

Breadcrumb – 2 tablespoon + for coating

Salt to taste

Green chilli – 2 – 3 or to taste, finely chopped

Coriander leaves or cilantro – handful, chopped

Onion – 2, sliced

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Chaat masala powder – 2 teaspoon

Freshly ground black pepper – 1/2 teaspoon or to taste

Garam masala powder – 1/2 teaspoon

Oil – 2 tablespoon + for shallow fry

Method

1. Rinse and soak rajma and chana dal in sufficient water overnight.

2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.

3. Strain and mash the rajma and chana dal well.

4. Peel and mash the boiled potatoes.

5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.

6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.

7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.

8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.

9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.

For gluten free and vegan options see notes.

10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.

11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.

12. Heat a pan and spread little oil.
Shallow fry all the patties.

13. Turn the patties upside down. And fry the other side till brown.

14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.

Notes
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy

Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy.
If you don’t like the bitterness of methi or fenugreek leaves then its perfect for you. Kofta or balls are delicious and mildly flavoured with methi. And the palak or spinach gravy is rich creamy and delicious. I didn’t add cream but if you like, you can add 1 – 2 Tablespoon cream at the end.

This week our 177 #Foodiemonday bloghop theme is magic with fresh methi leaves.
I don’t like methi but don’t want to skip bloghop. So made it and this kofta curry is a super hit among my family.
This week Sasmita Sahoo Samanta who blog at First Timer Cook suggested the theme this week. Visit her blog for mouthwatering recipes. Thanks Sasmita for this wonderful suggestion.

I always avoid to deep fry the kofte. But this time I have fried them. You can use your appe pan to fry the kofta in very little oil or you can shallow fry. You can also use almond instead of cashew nuts if you want. Soak the almonds in hot water or microwave for 1 minute with water and peel when cool. Cornflour can be used instead of besan or chickpea flour.

Recipe

For kofta

Methi or fenugreek leaves – 1 cup, chopped

Paneer or cottage cheese – 1 cup, crumbled

Potatoes – 2 medium, boiled and peeled

Besan or chickpea flour – 3 tablespoon

Salt to taste

Black pepper powder – 1/2 teaspoon

Grated ginger – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Oil to fry

For gravy

Palak or spinach – 3 cup, roughly chopped

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Onion – 1, chopped

Garlic – 2 – 3 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 chopped

Tomato – 2 medium, chopped

Cashew nuts – 10 – 12

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Salt to taste

Sugar – 1/4 teaspoon, optional

Oil – 2 tablespoon

Butter – 1 tablespoon

Water – 1 & 1/2 cup

Grated coconut to garnish

Method

1. Mash the boiled potatoes.

2. Chop the methi or fenugreek leaves finely in a food processor. Or blend with paneer or cottage cheese in a blender. Don’t add water. We don’t need paste, just make fine pieces of fenugreek leaves and combine with paneer.

3. Mix finely chopped fenugreek leaves with crumble paneer, boiled and mashed potatoes, salt, cumin powder, chaat masala powder, black pepper powder, garam masala powder and besan or chickpea flour. You can add minced garlic if you want.

4. Mix everything well. Make small balls. You can make 14 – 15 balls with this dough.

5. Heat oil in a pan or wok. Slid the balls in the oil, 3 – 4 at a time. Flip with a slatted spatula to fry all the sides.

6. When the ball becomes golden brown remove from oil and place on paper towel.

7. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, chopped onion, green chilli, garlic and chopped ginger. Stir and fry till the onion becomes light brown.

8. Now add the tomatoes, chopped spinach or palak and cashew nuts.

9. Saute till spinach and tomatoes cooked well and dried up.

10. Remove from heat and let it cool down.
When cool grind the mixture into a smooth paste.

11. Heat butter in a pan. You can use oil if you don’t want to use butter.

12. Add the ground paste. Add salt, sugar, cumin powder, coriander powder, garam masala powder and turmeric powder,. Mix well.

13. Saute the mixture till dried up completely. Stir continuously to avoid sticking at the bottom of the pan.

14. Add water and when it starts to rolling boil reduce the heat. Simmer for 6 – 7 minutes.

15. Add the balls and boil for 1 – 2 minutes. Balls or kofte are soft, so don’t cook more than it to avoid breaking the balls.

16. Remove from heat and garnish with grated coconut. You can garnish with ginger julienne, sliced onions, lemon wedges or tomato slices.

Serve hot with roti, paratha, puri, naan or any bread.

Notes

1. You can use more garlic if you like

2. Add chilli according to your taste.

3. Almond can be used instead of cashew nuts.

4. You can use cornflour instead of besan or chickpea flour for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Tomato Saar

Tomato saar.
Delicious spicy curry with ripe tomatoes from Maharashtra cuisine.

According to Wikipedia Maharashtra is the name of a state of India and its language is Marathi. In area it is the third-biggest state of India. Mumbai is the capital of Maharashtra. Pune is the cultural and educational capital.
The food of Maharashtra is different in each place. The people in the Konkan region eat more rice and the ones near the ocean eat a lot of fish. In eastern Maharashtra, most people eat a lot of wheat, jowar, and bajra. Other important things people eat in Maharashtra are lentils, onions, tomatoes, potatoes, chilies, garlic, ginger, and aamras. Many people also eat chicken and mutton.

Tomato is known scientifically as Solanum lycopersicum, the tomato is the berry of a plant from the nightshade family, native to South America. Despite technically being a fruit, the tomato is generally categorized as a vegetable.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

They are also a great source of vitamin C, potassium, folate and vitamin K.
Source

This month in Shhhhh cooking secretly challenge facebook group we are sharing different dishes from Maharashtra cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Priya Mahesh. Who blog at Www.at200deg.com
Priya gave me two easy to use ingredients hing or asafoetida and jeera or cumin. And I gave her turmeric and ginger. Check out her blog for the amazing recipe she shared with these ingredients.

You may like some more tomato recipes here

Marinara sauce

Tomato coconut chickpea curry

Onion tomato chutney or dip

Tomato cilantro egg drop soup

Bitter gourd with tomato

This tomato saar goes well with hot steamed rice. I have added kokum in it. I love the mild tangy taste of kokum. But if you don’t have kokum, use tamarind paste or you can skip it if you don’t like tangy taste.

Recipe

Tomato – 4 medium

Water – 2 cup

Ginger – 1/2 inch piece

Green chilli – 2

Cumin powder – 1 teaspoon

Coconut – 1/2 cup, finely chopped or grated

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 12

Dry red chilli – 1

Hing or asafoetida – a pinch

Turmeric powder – 1/4 teaspoon

Jaggery powder or sugar – 1/2 teaspoon

Kokum – 2 – 3 pieces, optional

Cilantro or coriander leaves – 1 tablespoon, chopped + to garnish

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut.

2. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 6 – 8 minutes or until the skin starts to separate. Don’t discard the water we will use it.

3. Let the tomatoes cool down. Discard the stem. Peel and grind into a smooth paste.

4. Grind the coconut, green chilli and ginger. Make a smooth paste. You can add 2 – 3 garlic cloves if you want. I didn’t.

5. Add cumin powder and keep aside. If you are using whole cumin add it with coconut, chilli and ginger and grind.

6. Heat oil in a pan. Add mustard seeds.

7. When the seeds start to splutter add cumin seeds and let them splutter.

8. Add dry red chilli. Now add hing or asafoetida and curry leaves.

9. Add coconut, chilli, ginger, cumin paste and turmeric powder. Mix well.

10. Saute till the mixture dried up.

11. Add ground tomatoes, salt, kokum and chopped cilantro or coriander leaves. Mix well.

12. Add the water we have used to boil tomatoes. When it starts to rolling boil reduce the heat. Cook on simmer for 10 minutes.

13. Remove from heat. Garnish with coriander leaves.

14. Serve hot with steamed rice.

Notes

1. Add green chilli according to your taste.
2. If you don’t have kokum then you can use 1 teaspoon tamarind paste or if you don’t like tangy taste skip it.
3. Use fully ripe red tomatoes to make tomato saar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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