Categories
Easy Recipes Lentils Side Dishes Soups Vegetarian

Aamer Dal- Red Lentils With Green Mango

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Tips on Cooking that perfect bowl of dal:-

  1. Adding salt at the beginning can toughen the grain.So preferably add salt after the lentils have cooked.
  2. Adding tomatoes/lemon juice or any acidic ingredient can lengthen the cooking time.Add these after the lentils have become almost 80% tender.
  3. Very old lentils [6 months or older] can take longer time to cook and may not taste great.Try to use a fresh batch.
  4. Adding a tsp of mustard/olive oil/ghee can really bring out the flavors of the grain.Try it.
  5. Since cooking & soaking time of each kind of lentil vary, its always better to keep a watch so that they do not overcook. A perfect cooked dal has a nutty taste to it.

Ingredients: [Serves 2]

Printable Recipe

  • 1 cup red lentils , broken
  • 3 cups of water
  • 1 tsp ghee (or any neutral oil)
  • 1 large, sour green mango [or 1/2 cup grated mango, or use lime juice at the end for tang]
  • 1 tsp turmeric powder
  • 1/3 cup chopped tomatoes
  • Salt to taste
  • Cilantro to garnish
  • Generous pinch of garam masala
For tempering
  • 4 tbsp ghee
  • 1.5 tsp cumin seeds
  • 2 cloves
  • 2 dry red chillies
  • 1/4 tsp Nigella seeds (optional)
  • 1/4 tsp black mustard seeds
  • 1/2 tsp red chilli powder/cayenne (adjust to taste)

Method:
  • Peel the skin from the mango and finely grate it.Set aside.
  • In a bowl,wash the red lentils under a stream of water 2-3 times.
  • After washing, tip them in a pressure cooker or large, heavy bottomed pot along with turmeric, tomatoes, ghee and grated mango(if using) and let soak in water.Note: Although I have given the measure of water above,it is totally your call.As a thumb rule, the water should be enough to cover and rise 1.5″-2″ above the lentils. Let soak in water for at least 1.5 hours.
  • Cooking the lentils [Any one of the below]:-
  1. Using Pressure Cooker {this is what I do} :- Cook the lentils [along with soaking water] for 8-10 minutes on medium heat till the first whistle.Immediately remove from heat and wait till the steam completely escapes..Again this time will vary if you are using whole lentils.Once the lentils are cooked add salt.
  2. Cooking in a pot :-Add lentils [along with water] and simmer on medium heat, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.Once the lentils are cooked, add salt.
  • Tempering :-In a small sauce pan, heat the ghee till hot on medium heat.Add the cumin, mustard & Nigella seeds.Wait till they crackle.Add the cloves & dry chillies.Cook for 20 seconds.Remove from heat and add the red chilli powder.Immediately add this tempering to cooked dal.
  • Stir in the tempering and garnish with cilantro, sprinkle with garam masala
  • Serve warm as a soup or with steamed rice.
Notes:-
  • If you are adjusting the water after the lentils have cooked, add warm water.
  • You can cube or slice the mangoes too, grating them is a personal preference.
  • Sometimes I add a tomato or two, if my mangoes are not very sour.
  • If soaked properly, red lentils quick very quickly, to keep a watch as they cook.
Enjoy and Thanks for stopping by!
Categories
Brunch Non vegetarian one pot meals Rice Dishes

Fragrant Coconut-Saffron Rice Pilaf With Minty Chicken Balls

 

 

 

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Dont forget to see the notes in the end.

What I need:

For the chicken balls: [Makes 15-18 medium size balls]

  • 1 lb minced chicken [or lamb or beef]
  • 2 tbsp grated ginger
  • 1 tbsp grated garlic
  • 1/4 cup mint leaves,finely chopped
  • 1/8 tsp grated nutmeg
  • Black pepper powder to taste
  • 1 egg [optional]
  • 1-2 tbsp fresh lemon juice
  • 2 tsp salt

You can add any spices you like to the meat balls, I kept them simple.

For the pilaf:

  • 1 cup basmati rice, thoroughly washed 2-3 times in a stream of water.
  • 2 cups coconut milk + 1 cup water/chicken stock
  • 1/2 cup finely chopped onions
  • 8-10 fresh curry leaves
  • Whole spices: 2-3 cloves,1 cinnamon stick,4-5 green cardamom,2 bay leaves+4 dry red chillies
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli powder
  • generous pinch of saffron strands mixed with 1 tbsp warm milk
  • 2 tbsp extra virgin coconut oil + 2 tbsp canola oil
  • Salt to taste

How I did it:

  • For the chicken balls:In a medium bowl,mix all the ingredients with the minced chicken except salt, cover the bowl with cling film and let it sit for at least 3 hours in the refrigerator.You may or may not need egg depending about the if how moist your minced chicken is.
  • After refrigeration, mix in the salt and make small balls with the chicken mince.Set aside.Dont make very big balls because the balls with increase in size once cooked.
  • In a wide-mouthed pot/kadai with a lid, heat the on medium heat.Once heated, add the finely chopped onions to the oil and cook until just turning brown.
  • Next add all the whole spices to the onions and saute for about 2 minutes.Add the curry leaves to next.Be slightly careful when you add curry leaves because they will crackle as soon as they hit oil.
  • Once the curry leaves have crackled, add the coconut milk+water/chicken stock, red chilli & turmeric powder and salt to the utensil and let it come to a boil.

  • Once boiling, add a single chicken ball to and see if it retains its shape.If yes, add the rest of the balls.If the chicken ball start falling apart, you will need to add more binder like cornstarch/eggs to the mince and make balls again.
  • Cook the chicken balls in the coconut milk till they are almost done.An easy way to test this is that when you take out a ball and cut it half way , you will see a little reddish centre.
  • Drain the chicken balls from the coconut milk and set aside.Let the liquid cool to room temperature in the pot.
  • For the Pilaf : Next measure out the liquid in the utensil to ensure the quantity of liquid which your rice type needs to cook.For example, 1 cup of my rice quality cooks in 2.5 cups of water.Add the washed rice to the pot and let the rice soak for at least 2 hours.
  • Once rice has soaked,let the rice cook on medium-high heat, lid on,till 90% cooked.Add the chicken balls and saffron to the rice, give it a gentle stir and let steam until rice is 100% cooked.About 5 minutes.
  • Mint -Cucumber Raita[Yogurt]: Add chopped fresh cucumber and 1 tbsp finely ground fresh mint leaves to 2 cups of plain beaten thick yogurt and season with roasted cumin powder, salt/black salt, red chilli powder as per liking.
  • Serve warm with cucumber & mint yogurt!

Notes:

  • Curry leaves are available in dry or fresh forms at all the indian grocery stores.They add great flavor and aroma to any dish/lentils just like herb.
  • Though coconut oil adds a lot of authentic flavor to rice,but you can completely replace it with any oil u want.I used part of it for flavor.
  • Be very careful of the cooking time once chicken balls have been added to the rice pot.They turn hard in no time.
  • You can use cubed chicken also in place of chicken balls,adjust the cooking time of chicken accordingly.
  • The only flaw I saw in the dish was that the leftover chicken balls became little hard the next day when I reheated them.But rice tasted much better the next day.

Enjoy!

Sending this to Hearth n Soul #34

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