Black eyed beans curry

Chawli Amti in Marathi

Serves: 3 to 4 persons
Time: 20 minutes (Excludes time for soaking chawli)

Ingredients:
1/2 cup Chavli
1/4 cup Onion, finely chopped
1 big Tomato, pureed
2 garlic cloves, peeled
For tempering: 3 tsp Oil, 2 pinches of Mustard seeds, 1/4 tsp cumin seeds, 1 green chili, 4 curry leaves, pinch of asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder
1/2 tsp Kanda-Lasun masala
1 tsp Tamarind pulp
2 tbsp Fresh grated coconut
2 tbsp Cilantro, finely chopped + 1 tsp for garnishing
salt to taste

Method:
1) Soak Chavli beans for atleast 3 hours. Pressure cook upto 1 or 2 whistles.
2) Heat a Kadai over medium flame. Add 2 tsp oil. Add mustard seeds and wait till its crackle. Then add cumin seeds, green chili (slit), curry leaves, asafoetida, turmeric powder, red chili powder and cilantro. Saute for few seconds. Add onion and cook until translucent.
3) After onion gets cooked, add tomato puree. Cook over medium low heat for few minutes. Now, add cooked chavli beans and a cup of water. Stir and add Kanda lasun Masala, tamarind pulp, coconut and salt.
4) Adjust the consistency by adding required amount of water. Cook for few minutes over medium heat.
Once the Amti is ready, heat oil in a tadka pan (very small pan). Add whole garlic cloves, pinch of asafoetida and pour it on the Amti. Stir. Garlish with cilantro and serve the amti with White rice.

Tips:
1) Add boiled, peeled and cubed potato to this curry to make it more flavorful.
2) You can add Goda masala or any other curry masala instead of Kanda Lasun Masala.

Tendli Dalimbi - Ivy Gourd and Vaal beans

Tendli Dalimbi Bhaji in Marathi

Serves: 3 persons
Time: approx 30 minutes

Ingredients:
1 to 1 and 1/4 cup Dalimbya (soaked, sprouted and peeled) (Step 1)
12 to 15 Ivy gourd (tondali)
For Tempering:
1 tbsp oil, 1/4 tsp mustard seeds, 1/2 tsp Cumin seeds, pinch of Hing, 1/4 tsp Turmeric powder, 1/2 tsp Red chili powder
4 curry leaves
2 tbsp dry coconut, grated
1 tsp cumin seeds
1 tsp jaggery
1/4 cup cilantro, finely chopped
2 tbsp fresh grated coconut
Salt to taste

Method:
1) Soak dry Vaal beans into warm water for 10 to 12 hours. Drain after around 12 hours. Put them into clean cheese cloth, gather all the edges and make a tight parcel. Place this parcel at a warm place for sprouting. It will take atleast 10 to 12 hours to get approx 1 cm long sprouts. Put the sprouted beans into warm water. Peel them gently without crumbling the beans. Immerse peeled beans into cold water.
2) Wash the tondli. Cut off the tips. Slice each tondali lengthwise and make 4 to 5 wedges. Immerse them into cold water.
3) Heat a pan, Add dry coconut (grated) and roast over medium heat until color changes to light brown. Remove it from the pan and add cumin seeds. Roast it until color turns to dark brown. Crush the cumin and coconut coarsely.
4) Heat oil in a wok. Add mustard seeds and allow them to pop. Then add cumin seeds, asafoetida, turmeric powder, and red chili powder. Also introduce curry leaves and cilantro. Saute for few seconds and add sliced tondali. Saute, cover and cook for 2 minutes over medium heat. Drain the peeled beans and add to the wok. Saute gently. Cover the pan and let the beans cook nicely. You can put steel plate on the pan and add some water in it. This will help to steam-cook the sabzi. Add Kokum and salt. Also add crushed cumin and coconut.
5) Once tondli and beans are almost cooked, add jaggery and cook for a minute.
Add fresh coconut, garnish with cilantro and serve hot with Chapati.

Tips:
1) For sour taste, little tamarind pulp can be used instead of kokum.
2) Some people prefer this vegetable with little watery consistency. To make it little watery, add little water while cooking the vegetables.
3) Add a tsp of Maharashtrian goda masala or garam masala for make the vegetable more flavorful.

Samosa Chaat

Samosa Chat in Marathi

Serves: 3 persons
Time: 30 to 40 Minutes (Excluding Samosa preparation)

Ingredients:
6 Samosas (medium) - Click here for Samosa Recipe
1/4 cup Green chutney
1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe)
1/2 cup yogurt + pinch of salt (beaten)
1 tsp Chat masala
1/2 tsp Rock salt
1/2 tsp red chili powder
1/2 cup onion, finely chopped
1/2 cup finely chopped tomato
2 tbsp finely chopped cilantro,
1/4 cup fine sev
Chana Masala Gravy
1 cup boiled white chickpeas
For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder
Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili
1 medium tomato, pureed
1 tsp Chole masala
1/4 tsp Amchoor Powder (Dry Mango Powder)
Salt to taste



Method:
Chana Masala Gravy
1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes.
Samosa Chat
2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.

Masoor Usal

Masoor Usal

Ingredients:
½ cup Masoor (whole brown lentils)
1 medium onion
¼ cup fresh grated Coconut
For tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, 1 tsp Red chili Powder
2-3 Curry leaves
1-2 Kokum
1 tsp Sugar
Salt to taste
2 tbsp chopped cilantro for garnishing


Method:
1) Soak ½ cup Masoor overnight in water. Drain and put them into clean cotton cloth. Hold all the edges of cloth and tie tightly. Keep it in warm place, atleast for 10-12 hours.
2) After Masoor gets sprouted, finely chop onion. Heat 2 tsp oil in a wok, add Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili Powder, 2-3 Curry leaves and grated coconut. Then add chopped onion. Add salt.
3) Stir fry onion till it becomes translucent. Then add Sprouted Masoor and Kokum. Cover the wok with lid. Keep the heat on medium. Do not add water. let the Masoor cook on steam. Sauté in between. Add sugar.
4) Once masoor are done, garnish with cilantro. Serve hot with Chapati.

Note:
1) If you climate is cold, it coul slow down the sprouting process. Then just preheat the oven for 2 minutes. Turn off the oven and Put the tied masoor in the oven. It will keep Masoor warm and make them sprout.

Masoor Dal

Masoor Amati in Marathi


Ingredients:
1/2 cup Masoor (Red Lentils)
1 Tomato, chopped
2-3 Garlic cloves, crushed
2 tbsp scraped coconut
2 tbsp Cilantro, finely chopped
1 tsp Cumin powder
2 tsp Goda Masala
1 tbsp Jaggery
2 Kokum
For Tempering: 2 tsp Oil, 1/4 tsp Mustard seeds, 1/4 tsp Cumin, Pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder, 2 to 3 Curry leaves
Salt to taste

Method:
1) Roast Red lentils over medium heat for about 15 to 20 minutes. Let it cool down.
2) Pressure cook Red Lentils to 3 to 4 whistles.
3) Heat 2 tsp Oil in a wok. Add Mustard seeds, Cumin, Asafoetida, Turmeric, Red Chili Powder and curry leaves. Saute for 5 seconds and add crushed Garlic and coconut. saute for a minute and add add chopped tomato. saute till tomato becomes mushy.
4) Mash cooked lentils a little bit and add it to the wok. Add 1 cup or more water to get desire consistency. Let the dal boil for 2 minutes.
5) Add Kokum, Goda masala, salt and Jaggery. Give a nice stir and let it boil over medium heat for 4 to 5 minutes. Garnish with Cilantro. Serve with hot White rice.

Note:
1) If you don't want the sweetness, skip Jaggery. Also, you can substitute Goda Masala with Curry Masala or Garam Masala.

Labels:
Lentil Soup, Healthy Winter soup, Red Lentil Soup