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.

Apple Bran Muffins - Nutrition powerhouse made eggless

You have had a healthy and simple lunch, you are happy that you ate sensibly, you put a nice blue tick near that particular meal in your "Eat Sensibly Resolution Chart" and feeling mighty pleased about it. Tick, Tock, Tick...the clock ticks away slowly the hand creeping towards 4:00 PM and something else creeps in your belly! Hey is a wild cat nearby? Is someone watching your favourite Animal Planet channel? No..No wait a minute? Is that growl coming from your stomach..yeah it is! Hunger pangs and the tongue starts playing dirty tricks - making you imagine - that Jalapeno chips wonderfully crunch, in your mouth; how about that 'tadak' sound when you bite that nutty chocolate bar, mm...and and how about that delicious looking bagel with a nice filling of cream cheese making eyes with you..........aaaaaaaah!!!!

No, No, you say, looking at your chart!. Then you think of diverting by checking your mails and you get entries for events you are hosting where your fellow foodies are Flaunting .Their . Wares . You start feeling like a dog! No not in a derogatory way..but you so resemble one, salivating this way! You are like OK, THAT's IT and try to grab that Cream cheese bagel - and that's when I say STOP! Here is another yummy alternative which wont make you feel that you are on a diet or something.



Apple Bran muffins is the way to go - They have that Jalepeno chip like crunch as soon as you bite into it and 2 seconds later, you get a nice chewy texture like that bagel and in the end you feel like you have bitten away the nutty chocolate bar to glory - except that you havent. What you did was eat into a nutrition powerhouse that is so ridiculously low in calories in return of immense benefits that its not even funny! It has a fruit, goodness of wheat and wheat bran, nuts and spices which make blend it all together. Don't go by the appearance - This is one Abraham Lincoln model - The packaging isnt pretty - but whats inside is worth all the time, effort and money :)

Ingredients


• 1 apple, grated ( pls dont peel the skin! There are nutrients in there)
  
  
• 1 cup wheat bran
  
  
• 1 cup whole wheat pastry flour
  
  
• 1/4 cup All purpose flour
  
  
• 1 cup milk
  
  
• 1/4 cup pecans ( or walnuts)
  
  
• 2 tbsp brown sugar ( this muffin is v mildly sweet, the way I like it. You can add more if you desire..)
  
  
• 1 tbsp butter
  
  
• 1/4 tsp nutmeg
  
  
• 1/2 tsp cinnamon
  
  
• 1/4 cup applesauce
  
  
• 1/4 cup oil
  
  
• 1/2 tsp vanilla extract
  
  
• 1 tbsp baking powder
  
  

Method

1.Preheat Oven to 375F. Mix all the wet ingredients together along with the spices.



2.In a seperate bowl, add all the dry ingredients together.



3.Now mix both of them together.



4.Drop spoonfuls of the dough into a lined muffin pan.



5.Bake them for 20-30 min until golden brown.



Cool them in a counter and enjoy!

Gujarati Kadhi

Kadhi is to North India as Mor Kuzhambu is to the south - the only exception probably that Coconut is added to the latter. When there is less time to cook or when I dont feel like making elaborate side dishes, then I tend to make Kadhi's often. They are simple yet delicious and does not involve slogging. They are light yet filling.



Gujarati Kadhi's tend to be little more runny than the usual kadhi's. Here is the way I make it, thanks to my mom.

Ingredients


• 1 1/2 cup Curd ( full fat works better than skim ones)
  
  
• 1 1/2 cup water
  
  
• 2 generous tbsp besan (chickpea flour)
  
  
• 1 tbsp Ghee ( or Oil )
  
  
• 1 tsp cumin seeds
  
  
• 1 tsp mustard seeds
  
  
• 1 generous pinch turmeric
  
  
• 1 pinch asafoedita
  
  
• 1/4 tsp Fenugreek seeds ( methi/vendayam)
  
  
• few springs of curry leaves and cilantro
  
  
• 2-3 cloves
  
  
• 1 cinnamon stick
  
  
• 1-2 dried red chilli
  
  
• 1 inch piece of ginger, peeled and chopped into thin slices
  
  
• salt to taste
  

Method

Take a large bowl and mix yogurt and water and blend well till there are lumps



In a small bowl mix chickpea flour with little of the above mixture till it forms into a paste. This helps to avoid lumps when added to the yogurt mixture.



Mix both of them well till blended.



In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with Ghee/oil



Add the mixture.



Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil. The heat should be minimum.



Garnish it with cilantro and serve with roti/phulkas.



This is my entry to Vindu's RCI : Gujarat Event