Quinoa Moong Daal

Ingredients:
Quinoa – 1/2 cup washed
Mung Daal – 1/2 cup washed
Water – 4 cups
Salt – to taste
Ginger – 1 Tbsp minced
Ghee/ Butter) – 1 Tbsp
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed or sliced thinly
1 Green Chilly slit
1 Tomato – chopped
Cilantro for garnishing
1tsp Lime Juice – to taste

Method:
1. In a large pot, add Quinoa, Moong Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.

GATTE KI KADHI

Gatte ki kadhi is a rajasthani recipe. It is easy & very delicious which can be eaten with parathas or pulao. I learn't this recipe from "manjulas kitchen".

Ingredients:
For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 tsp chili powder adjust to taste
• 1/2 tsp salt
• 1/8 tsp turmeric (haldi)
• 3 tbsp yogurt (dahi)
• 3 tbsp oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tbsp besan (gram flour)
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp chili powder adjust to taste
• 1 tsp jeera powder (cumin powder)
• 1 tsp salt or to taste
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/8 tsp asafetida (hing)
• 2 whole red chilies
• 1 bay leaf (tejpatha)
• 2 laung (cloves)
• few curry leaves (karipatha)
• 2 tbsp chopped cilantro (garnish)

Method:
For Gattes

• Mix all the ingredients of gattes in a bowl and make soft dough. A little amount of water can be used if needed. The dough will be a little sticky; wetting your fingers with oil will help.
• Divide the dough into 4 or 5 parts & roll each one between your palms into a long smooth log (not too thick or thin). Oil your palms to prevent the dough from sticking.
• Boil 3 cups of water in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 8 minutes.
•  Remove the cooked Gatte logs from the water and let them cool. Keep the water aside don’t throw.
• Slice the logs into approx. ¾ inch pieces & Set the Gatte logs aside.

For The Kadhi:

• Mix yogurt, gram flour, turmeric, chili powder, and jeera powder and whisk it well to make a smooth paste. It will be thick (don’t add water).
• Pour the oil into pan over medium heat. Add the cumin seeds, mustard seeds, and asafetida, bayleaf, cloves, dry red chillies, curry leaves & stir for a few seconds.
• Pour in the yogurt paste & whisk for approx. 3 minutes.
• Add the gatte water which we kept aside & stir until the gravy comes to a boil.
• Add salt to taste.
• Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer until it is a little thick like soup. Turn off the heat.
• Add cilantro & cover the pot for a few more minutes.
• Serve with rice, pulao, or parathas!  I served it with methi  parathas.

Palak Dal

INGREDIENTS
Spinach finely chopped 15-20 leaves
1/2 cup Split green gram or moong dal
1/2 tsp Turmeric powder
a pinch Asafoetida/hing
2tbsp Oil
1tsp cumin seeds/jeera
5 cloves of Garlic chopped
1" Ginger piece chopped
1 Green chilli sliced
1 medium Onion chopped
1 dried red chilli (optional)
11/2 tsp Salt or to taste
1tsp Lemon juice

METHOD
Cook moong dal with a pinch of turmeric powder on gas stove till its soft. Heat oil (or ghee) in a separate pan & add cumin seeds, garlic, ginger, dry red chili, green chillies and sauté for one min. Add onion and continue to sauté till onion gets lightly browned. Add chopped spinach and sauté for half a min. Add the remaining turmeric powder, hing and stir. Add dal and mix well. Add one cup water, salt and stir. Add lemon juice just before serving.

Dal Makhani

Dal Makhani is a delicacy of NorthIndia filled with rich proteins and fiber .It is one my favorite dishes simmered with ghee tomatoes, onions, lentils and beans along with ginger, garlic and few other spices (garam masala). Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients:
1 cup Whole Urad or black gram lentil
1/3 cup Kidney beans (Rajma)
1" stick Cinnamon (dalchini)
2 Cloves(laung)
2 Cardamoms (elaichi)
2tsp Red chilli powder
1 tsp turmeric powder
3-4 tbs Ghee or butter
1 tsp Cumin seeds (Jeera)
1 tbsp minced ginger & garlic
1 medium onion chopped
1½ cups fresh tomato pulp
1/2 tsp Garam Masala
Salt to taste
Pinch of hing (Asafetida)
Garnishing:
1/2 cup fresh cream.
2 tbsp Chopped coriander leaves

Method:

Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt. Whisk well till the dal is almost mashed.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
Serve hot with Naan or Paratha or with Rice.

Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.