Moong sabut Daal:
Wash 1 ½ cups of moong sabut daal(whole green gram). Wash nicely. Pressure cook it with split green chilli and salt to taste.
For tadka, take little ghee in a vessel. Add sabut jeera(1tspn).Add 2 chopped onions. Mix nicely on low flame till roasted. Add 2 chopped tomatoes. Mix well. Add 1tspn dhania powder, 1 tspn red chilli powder, 1 tspn garam masala. Roast the mix for a good 3-4 mins, transfer to hot daal. Garnish with chopped coriander.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal –9/10
This daal has the highest proteins. Great as a lunch daal. Even If there is a bit extra, can be used for a later meal as daal patty sandwich or daal paranthas.
Karelas:
Take about 4 karelas. Scrape off the skin with a peeler. Marinate the karelas with a lot of salt .Leave it aside for 4 hrs. Wash the salt off under running water and squeeze each individual karela to remove the bitterness. Slit the karelas without splitting it into two.Either deep fry the slit karelas red brown for quicker results or shallow fry them on a low flame for a healthier option. While this is on the flame, get the masala ready.
Masala Mixture: 1 tspn,salt,3/4 tspnRed chilli pedr,1/2 tspn haldi powder,1 tspn dhania powder,3/4 tspn garam masala,3/4 tspn amchur.Mix it well.
Fill the fried karelas with the masala mixture.
In a non stick pan,add little oil,sprinkle some masala from the masala mixture. Add 2 onions that have been chopped lengthwise.Roast them brown. To this add the stuffed karelas. Mix Nicely.....Roast evenly on all sides ,on low flame for about 10 mins.
- Level of difficulty: Medium
- Serves 1
- Self Appraisal – 8/10
One subzi that is quite unpopular .Our serious suggestion.....Try this recipe and you will be proven wrong:-).
Wash 1 ½ cups of moong sabut daal(whole green gram). Wash nicely. Pressure cook it with split green chilli and salt to taste.
For tadka, take little ghee in a vessel. Add sabut jeera(1tspn).Add 2 chopped onions. Mix nicely on low flame till roasted. Add 2 chopped tomatoes. Mix well. Add 1tspn dhania powder, 1 tspn red chilli powder, 1 tspn garam masala. Roast the mix for a good 3-4 mins, transfer to hot daal. Garnish with chopped coriander.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal –9/10
This daal has the highest proteins. Great as a lunch daal. Even If there is a bit extra, can be used for a later meal as daal patty sandwich or daal paranthas.
Karelas:
Take about 4 karelas. Scrape off the skin with a peeler. Marinate the karelas with a lot of salt .Leave it aside for 4 hrs. Wash the salt off under running water and squeeze each individual karela to remove the bitterness. Slit the karelas without splitting it into two.Either deep fry the slit karelas red brown for quicker results or shallow fry them on a low flame for a healthier option. While this is on the flame, get the masala ready.
Masala Mixture: 1 tspn,salt,3/4 tspnRed chilli pedr,1/2 tspn haldi powder,1 tspn dhania powder,3/4 tspn garam masala,3/4 tspn amchur.Mix it well.
Fill the fried karelas with the masala mixture.
In a non stick pan,add little oil,sprinkle some masala from the masala mixture. Add 2 onions that have been chopped lengthwise.Roast them brown. To this add the stuffed karelas. Mix Nicely.....Roast evenly on all sides ,on low flame for about 10 mins.
- Level of difficulty: Medium
- Serves 1
- Self Appraisal – 8/10
One subzi that is quite unpopular .Our serious suggestion.....Try this recipe and you will be proven wrong:-).
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