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.

Pongal - Simplest and heartiest soul food ever!

After Idli, the next common dish oft seen at a South Indian breakfast table is Pongal - a savoury pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauted in Ghee. The taste is mind blowing to say the least and filling. It is also one of the simplest dishes to make which does not need constant attention and gets done in matter of minutes - say approx 15min! with nada preparation. This is also called as Ven Pongal (meaning white pongal)/ Khara Pongal (meaning spicy/hot Pongal). This also has a major role to play in the celebration of Indian festival also called as "Pongal"



I make this not just for breakfast but also when I am short on time or when I am not so much in the mood to make anything fancy! Better this than eating out, or use any instant mixes laden with preservatives and god knows what else.



This is also a soul food for me, since it reminds me so much of home :) This is also one of those rare recipes for which not many variations are available. It has few standard ingredients without which one couldnt possibly relate this to Pongal otherwise.:)

Ingredients


• 1 cup short grained rice
  
  
• 1/4 + 2tbsp split green gram/moong dal ( I like it with more lentils)
  
  
• salt to taste
  

To Temper


• 1 tsp whole peppercorns
  
  
• 1 tsp cumin seeds
  
  
• 1" inch ginger, peeled and sliced thinly
  
  
• pinch of asafoetida
  
  
• few sprigs of curry leaves
  
  
• few unbroken cashews
  

Method

1.Wash and clean rice and lentil well until the water runs clear.



Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles (Indian cookers)



2.Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon



3.In the same pan, add the cashews and roast them till reddish color.



4. Now along with salt, add the tempered spice/nut mixture and mix well. Serve hot.



Alternate Method : Cooking using Stove top

I have also witnessed few families using the stove top method to make Pongal. In this method, saute the rice and lentil in little ghee in a pan and when lightly toasted, add salt and water and close the lid. Meanwhile temper the ingredients like above and add it to the rice-lentil mixture just before removing from heat.

This is my entry to FIC : Yellow hosted by Sunshinemon

Suggested Accompaniments

1. Eggplant Gotsu

2. Sambar

3. Coconut Chutney

4. Onion Chutney