Mixed Dal(lentils) with Red Chard

Lentils(dal) is predominantly a major player in my kitchen. We love dals and we usually accompany it for our dinner with roti's / phulkas. The protein in the dal helps to satisfy our hunger faster and thereby eat less. I consume these often enough to cut the amount of rice I eat per day. I cannot do without rice though, hence eating minimal works for me. Also including greens at least twice each week is another habit in my kitchen. The nutrients that it has to give is immense. Try to buy fresh greens and cook them on the same day. That way nutrients are not lost too much.



Recently on my recent grocery shopping, I came across the freshest looking Red Chard. I bought them home and thought of making a stir fry. I was not too sure if it will go well with my khasta roti, so thought of making it into a dal instead. The afternoon lunch was a joke with not so much of protein hence I thought I will make a mixed dal constituting 5 different lentils cooked together and add in the red chard alongwith it. It turned out to be a very satisfying meal.

Ingrediants


• 1 onion, chopped
  
  
• 1 tomato
  
  
• 2-3 garlic, minced
  
  
• 1 inch ginger,grated
  
  
• 1-2 green chillies, thinly sliced (or as per taste)
  
  
• 2 tbsp each of Red lentil(masoor), pigeon peas(toor), whole black gram(urad), bengal gram(channa) and yellow lentils(moong)
  
  
• 1 cinnamon stick
  
  
• 2-3 cloves
  
  
• 1/2 tsp turmeric
  
  
• 1-2 tbsp lemon juice(as per taste)
  
  
• salt to taste
  
  
• 1 tsp caraway seeds
  
  
• 1 tsp dill seeds (optional)
  
  
• 1 bunch of Red Chard , washed and chopped
  
  

Method

In a saucepan, in 1/2 tsp oil add the spices. Saute for few seconds until aromatic. Add the onions and tomatoes along with salt, stir for 1 min and then add ginger and garlic.



Add the lentils(washed with cold water until clean water runs through),



stir for few more minutes and then add about 3 cups of water (or vegetale stock) along with turmeric.

Close the lid and cook for 8-10 minutes until the lentils are almost soft.

Add the chopped chard, close the lid and cook until the greens have wilted.



Few minutes before serving, add the lemon juice,



stir well and serve warm.

Onion Tomato Uthappam - South Indian Savoury Pancake

During Breakfast
She: “Honey! What do you want for breakfast? Is idli ok?”
He: “mm..Dint we have Idlis just yesterday? I want toast today…”

Packing Lunch
She: “Would you like me to pack Idlis for your box?”
He: “What..(Sulking!) no..no..They will be cold! Ok Ok your hotbox may help..but I don’t like idlis for lunch!”

Dinner
She: “I feel so tired..What a day! I don’t feel like cooking either…How about Idlis?”
He: “What’s with you and idlis! Never thought you were idlyentric!” [that’s Idli + eccentric = idlyentric for you].
She: (Sign!) “No I am not Idly crazy or something! It’s just that I have lots of idly batter – Just wanted to use it that’s all.”



I am sure this situation would have been “been there and done that” in many of your homes. It’s the same in mine too. Become enthusiastic and grind lots of idly batter and then cope with the family who suddenly become idly phobic. Enter idly clones and you end up making different varieties of tiffin with idly batter – idly fry, idly upma, kuzhi paniyarams,idly roast and ..and..yes Uthappams.Uthappams are South Indian pizzas, or you may call it savory pancakes and are mostly made with leftover Idly batter. They are instant, quick, simple and utterly delicious – of course provided you have the idly batter in hand. But then going by the taste, having leftovers in this case is warranted!:)You want to have some left over idly batter – so you end up making more batter. Any topping of your choice accompanied with spicy chutney’s make the meal.

Ingredients


• Left over idly batter
  
  
• 1 onion, chopped finely
  
  
• 1 tomato, chopped finely
  
  
• 2-3 green chilies, thinly sliced (or as per taste)
  
  
• few cilantro sprigs for garnish
  

Method

1.If you have stored the batter, make sure you bring the batter to room temperature before cooking.



2.In a skillet, greased with approx ¼ tsp oil and rubbed with half sliced onion, pour out 1 ladle of batter in the center.



3.It should be like a pancake, thick and shaped into a circle and then top it with little onion, tomato, chilies and cilantro.



4.After 2-3 min, when done – you will know if you lift it with your spatula easily without it sticking to the bottom- turn it the other side. Cook for another 2-3 min. You can pour about ¼-1/2 tsp of oil if needed around the uthappams.



5.Remove and serve. The aroma that’s wafts is amazing. Serve it with suggested accompaniments.

Suggested Accompaniments

1.Spicy idli chutney powder

2.Coconut Chutney

3.Onion Chutney

4.Tomato Chutney