Delicious, tangy and spicy in every bite, this instant tomato pickle is healthy and super delicious. As soon as warm weather comes knocking and tomatoes start appearing in the markets, I start making this instant tomato pickle. If you don’t want to use cherry tomatoes, you can use regular tomatoes, make sure that they are ripe but firm. Dont use very soft tomatoes else the pickle becomes a chutney 🙂
Picking in oil is the most common way to preserve seasonal vegetables and fruits in India. Though mustard oil is the first choice, with the rise in popularity of olive oil, with time its also a common picking oil now. You can skip or add anything to this pickle, I add sliced garlic, chilies, fresh tumeric and ginger. The combination of these work quite well together. The pickle is so good with anything- with flatbreads, on toasts, with eggs, chicken or fish or even some crackers on a cheese board. It keeps well in the fridge for about 8-10 days and gets better as it sits.
My grandmother used to keep busy entire summer pickling almost every vegetable you can think of and her pickles were the best, no one in our family has ever been able to replicate the taste and I mean it. But we keep trying from what we remember of her pickling process.
This pickle is super heathy- preserved in olive oil which is a heart friendly oil and full of anti inflammatory turmeric and ginger, a tablespoon of this pickle could well one of the best things to pair with your meals. Olive oil pickles are so fruity and here with all the fragrant indian spices, the pickling oil itself turns so flavorful with time, if you are left with just oil, dab it on your sandwiches or use it to cook parathas (yum!).
200gms (about 8oz)cherry tomatoes (cut in half if too big)
5-7garlic cloves, sliced
1/4cupfresh turmeric, cut in thin discs
1/4cupfresh ginger, cut in thin discs
1.5tsp sea salt
In a pan, on low heat set the olive oil to heat. Dont let it get smoky. If the olive oil gets smoky, it will lose most of its antioxidants and flavor. Also, the spices will get burnt when you add them.
Once the oil is hot, add the hing and the whole spices. Keep the flame on low medium. The spices wont crackle immediately and thats what we want. Let the spices infuse for 2-3 minutes on low heat in the oil so that the aroma of spices in infused in oil.Dont leave unattended.
The spices will swell and you will smell a very nice aroma as they infuse in the oil. Next, add the curry leaves carefully and let infuse for another 30 seconds.
Add turmeric and red chilli powder to the oil, mix and let cook for 10 seconds(they should not burn) followed by the tomatoes, garlic, ginger and turmeric. Sprinkle salt.
Mix everything gently and cook for 2-3 minutes till you see that the tomatoes skins are little soft but not falling apart. Take off the stove and let cool down a bit.
Transfer to a clean container and keep in fridge for upto a week. Enjoy!
A very cozy daal recipe from my grandma’s kitchen. Indians are known to mix lentils always and this is a unique combination of lacey split urad and earthly archer(pigeon pea lentils). Both the lentils are mixed and cooked together in with lots of hing and ginger and then tempered with mustard oil browned garlic slices and dried chillies. You can vary the quantity of each lentil as per your liking. I love deals when they are creamy lacey as well as have a lot of texture, this daal fits so well in that variety.
I remember making faces at this daal growing up but surprisingly enough it is now one of my favorite with rotis especially.
A few things to be kept in mind when making these. Don’t soak the lentils for more than 20 minutes for the right texture. Make them on the thicker side, they taste better than soupy. If you cannot find mustard oil, you can use ghee to temper them and don’t skimp on the garlic. Lastly, dont add salt when boiling the daal, add it later, it keeps the grains soft.
1/2 cup arhar daal
1/3 cup split urad daal
1 tbsp chopped ginger
1/4 tsp hing
1/2 tbsp mustard oil (or ghee)
2-2.5 cups water
salt to taste
Lemon juice, cilantro( to serve)
3-4 tbsp mustard oil (or ghee)
3-4 dried chillies, broken
12-15 garlic cloves, sliced
1.5 tsp cumin seeds
1/4 tsp hing
3/4 tsp hot red chilli powder (adjust to taste)
Wash the lentils 3-4 times until the water runs clear. Add them to a pressure cooker along with ginger, hing and oil.Add 2 cups water and let them soak in the cooker for 15-20 mins.
Once soaked, put on the lid and pressure cook the lentils for 2-3 whistles on medium flame. Do not cook for too long else the lentils will lose their texture. Switch off the stove and let the pressure release naturally. Open the lid and add 1/2 cup cold water along with salt to taste. With the back of a spoon, mash the lentils for 1-2 minutes, gently so that they are creamy but the grains are not broken. Return to a low stove and cook for 3-5 minutes without stirring much. Take off the stove.
Tempering the Daal:- In a small saucepan or your tadka pan, warm up the mustard oil on low medium heat till its a bit smoky. Add the dried chillies and crisp them for 30 seconds, sliced garlic and cook them for 2-3 minutes until they are light brown. Add the cumin and hing next and sauté for 20 seconds. You will smell a nice aroma.
Take off the stove and add the red chilli powder. Add the tempering to the warm daal and mix well.
Since last year, our indian grocer is bringing to us green mango exports straight from the heart of India. Whats different about them you would ask? They are much smaller in size, fibrous & sour and bring back picture perfect memories of those pickles & sharbatin the kitchen that I have grown up on. I am making chutney with them, as well as adding them to lentils.
However, such special things do always come with a big price tag (I paid $12 for 5 small pieces), so after spending that fortune last week, I made sure to come up with something new. After much thinking, this granita was made to beat the extreme summers that have hit our part of the world.
On a different note, this summer, I have been lucky with homegrown herbs and a little vegetable patch after trying hard for years. Each year my pots fell victim to weeds and heat but this time, so far all looks great. Even a small twig of it feels so rewarding. I used homegrown mint to infuse the refreshing notes in this recipe. It is the tang of the green mangoes enhanced with sweet lemon & tart lime juice and grassy heat of the green chili which makes it special, along with a much-needed refreshing notes from fresh, homegrown mint to a lightly sweet, healthy dessert for summer months. Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it has a coarser texture. It is a very simple thing to make except that you need to stare open at a freezer scraping the bowl every other hour or so.
So if you do not desire to put in the baby sitting it needs, turn the same recipe to a sorbet. It tastes as good.
1.5 tablespoon fresh lime juice (adjust quantity depending on how tart the mangoes are)
1 tablespoon fresh lemon juice (adjust quantity depending on how tart the mangoes are)
1.5 teaspoon black salt (kala namak, reduce amount if the mangoes are really tart)
1/4 teaspoon regular salt ( or to taste)
Wash the mangoes. Bring the water to a rolling boil in a pot and add the whole mangoes. Let boil on high heat for 5-8 minutes or until the skin turns pale and they are slightly soft to touch(take care that the mango skins do not break open). Take the mangoes out of boiling water and leave to cool off. Once cooled, peel off (the skin will separate in a squeeze) and discard the skins.
While the magpies are boiling, in another small pot, combine sugar and water and place over medium heat,cook, stirring occasionally, until sugar is completely dissolved. Remove from the stove, immediately add the mint stems and leaves and leave aside to steep for about 3-5 minutes (do not leave for too long else the syrup will turn bitter). Strain the syrup through a sieve and let cool down.
Transfer the mango flesh and green chili( if using) to a blender and pulse to smooth. Take out in a large bowl and add the mint simple syrup, lime & lemon juice, black salt and salt to taste to it. Mix to combine. Strain through a sieve to a smooth mixture.
Pour mixture into a 11 inch by 7 inch glass pan. Cover and let freeze for 1 hour and 30 minutes uncovered. Scrape the icy edges with a fork. Freeze again. Scrape every 45 minutes until completely frozen (about 6-8 hours). Remove from freezer every hour or so; scrape with a fork until fluffy. Once semi solid ice crystals are formed, scrape till fluffy.Cover tightly and freeze. Can be made 1 day ahead. Keep frozen.
Scrape granita into bowls and serve garnished with lime wedges and mint.Dust with a pinch of chaat masala or black salt just before serving(optional).
Along with garam masala or the hot indian spice blend which got more popular in the west, I find chaat masala equally versatile and quite frequently used in my kitchen. ‘Chaat‘ translates to any snack or food item served on the streets in the northern parts of India and ‘Masala‘ in Hindi refers to any sort of (dry or wet) spice blend. If you happen to hit streets in India for food, mostly everything that you will order will come to your table speckled with generous pinches of chaat masala, of course making it lip smacking good and adding a myriad array of tart, salty and hot flavors all at once.It is essentially the spice blend which you will spot on top of pakoras(fritters), tandoori chicken, kebab platters, murgh tikka, chaat items (of course), mixed in with raita (yogurt dip) and sometimes sprinkled over side salads and onions in indian restaurants here.The one which punches all the senses in the first bite and with a tempting flavor profile of tang and heat.
I would essentially compare chaat masala to the movie theatre popcorn seasoning (oh I love those) which come in all sorts of flavors and add the much-needed zip to your treat.The only difference that can be pointed here is that even though the spice blends differ from brand to brand and home to home and cook to cook but all are referred to as just ‘chaat masala‘. If you are buying from the stores, pick up a couple of brands, try, choose your favorite and stick to it. I am using the same brand for more than a decade and its worth all your money. While you will sniff and taste warm and (slightly) bitter notes in garam masala, chaat masala is sour and peppery with a pronounced heat level. It is a strong blend, one with a kick, in aroma as well to taste.
After I came to the States, like many immigrants starting their life, building bit by bit, accepting the smoothness of life here (trust me it didn’t come easy),I recollect how in those days, we did not own a car and trip to indian grocers was a hardly a once or twice a month activity.Even after making ten lists, I would forget a lot of pantry staples. It was during that time that I delved into making my own spice blends.I found this recipe last month scribbled at the back of an old notebook while I was spring cleaning the garage of old boxes from moving and with an afternoon to kill ahead of me, I blended up some chaat masala. For those of you who happen to live in a place where indian grocer are quite far away to drive to or simply just to try your hand at homemade blends,this recipe could be a starting point. Play with it. Measure, grind, sniff and taste. Add or take items as per your liking. Let the flavor and aroma of spice that you like shine.
For all practical reasons, almost always,I go and pick up a pouch from the grocer shelf for the heck of convenience but it is less in comparison to homemade.Trust me on that. Make some and sprinkle on anything and everything you want. It goes very well on top of cut up raw vegetables like cucumbers, celery, radishes or baby carrots. Add it to marinades (just be cautious of heat) and salad dressings. Use it on grilled meats or seafood. My favorite way is to dredge a lime wedge in it and slowly savor it, try it, its addictive!
7-8 whole dried red kashmiri chillies (remove stems, adjust to taste)
scant 1/2 teaspoon ajwain (carrom) seeds
1 tablespoon whole black peppercorns
1 small green cardamom, whole
1 small clove
1 inch cinnamon stick
3 tablespoons amchoor (dry mango powder)
scant 1/4 teaspoon citric acid powder
1.5 teaspoon kashmiri chilli powder (or paprika)
1 tsp extra hot red chilli powder
1teaspoon kala namak(black salt, available in indian stores)
3-4 dried mint leaves
2 tablespoon salt (or to taste)
In a dry skillet, lightly dry roast coriander seeds, cumin seeds, whole chillies, ajwain, peppercorns, cardamom, cloves and cinnamon stick, each spice one at a time, separately, on low heat. Do not let the spices turn brown. Let cool completely.
Put the roasted spices along with other items into dry coffee grinder or spice grinder and blitz to a fine powder.
Store in air tight container at room temperature for up to 6 months.
I could go on and on about my love for vegetarian dishes and fresh produce, but there are certain things from my growing years that I stopped cooking after coming to the States for I was unable to find the ingredients. Add to that list a few varieties of squashes, jackfruit and some tropical fruits.No, I am not complaining but there are few dishes from the childhood years that were deep down in the memory, their taste lingering in my mind every now and then as the seasons came and went. Arbi or colocasia or taro root belongs to that category.
A starchy vegetable that is reminiscent of the afternoons spent with badi mummy (my grandmother) in the house verandah, below the small window with green frame that opened into the kitchen. While the loo(loo is a strong, hot and dry summer afternoon wind which blows over the plains of north India) gushed outside, seated on the takhat (a wide wooden bench) she constantly greased her palms with strong-smelling mustard oil,the knife too while that small pile of the arbi infront of her was prepped for dinner. Once the plump tubers were diced, who ever, amongst the women in the family was taking dinner making forward was instructed to use copius amounts of amchoor(dry mango powder) while cooking it. A side of warm dal tadka(tempered lentils) with rice, a hot pickle and one of the most satisfying, light vegetarian meal was put together in under an hour.
There are more than one way I have eaten this root growing up, but necessarily in savory preparations. Never saw a sweet prepared with it, quite unlike the way it is used in the rest of south asia – in making puddings and ice creams or even candy.I thronged our asian grocers almost every weekend until last week I spotted these hairy skinned, mud covered arbi tucked inside a grumpy cardboard box in the corner. Oh my! I notched a little closer, one touch between my palms and in a blink I knew they were perfectly ripe and ready to come home with me.
This recipe today is very simple, very less ingredients and really you can taste the sweet gummy tuber in this preparation. You would need to get ajwain (or carrot seeds) though, they lend an amazing flavor which enhance the unique taste as well as aids in digestion of this vegetable. A sprinkle of chaat masala and squirt of fresh lemon juice at the end is one of my favorite ways to dress it up.
1/4 teaspoon amchoor (dry mango powder or squirt fresh lemon juice at end)
salt to taste
Chopped cilantro – for garnish
Sprinkle of chaat masala (optional, to taste)
Grease your palms liberally with oil or wear gloves when handling raw taro root. It could be quite itchy without.
Finish the dish with some sour element, dry mango powder (amchoor) as in the recipe, vinegary or fresh lime/lemon juice. Sometimes, the cooked vegetable can itch the throat. But not to worry. The sour element only adds to the taste.
Using the peeler, peel off the skins of the arbi. Wash under running water. Completely dry with a kitchen towel. Slice length wise into half. Cut batons from each half.
Heat up the oil in a saute pan on medium. Temper the oil with ajwain, cumin,green chillies and hing powder.Immediately add the arbi and stir around to coat the batons in oil. Sprinkle the red chili powder and amchoor. Also add the salt. Stir again to combine.
Reduce heat to low, cover the pan and let cook for 12-15 minutes till the arbi is soft but not mushy.
Hello dear readers, before we hop to our little food talk, I would like your support in nominations of this year’s Saveur blog awards. It would mean a world to me if you could stop by for a couple of minutes and drop in a nomination for my little blog if you like & appreciate what I am doing here.The nominations are open till March 13th 2015You do not need to sign up or anything. Just basic information and an email address will do. Thank you so much.
Now to our food chat! You know there is a thing about simple things in life. Many of the simple foods get lost in the day today ritual of making something ‘special’ for dinner.You don’t even realize often that the main dish tastes so awesome because of the sides that accompany it. These simple dishes are so worthy for the taste and choice they lend to our dinner table that I just realized the other day that I need to include them here, for this blog is my day today cooking journal, an agglomeration of our favorite foods.
Talking about favorites, this is one of the husband’s favorite vegetarian dish.It is something that is cooked every alternate week for dinner, it is tasty and wholesome.Something unusual with bell pepper or shimla mirch (as we call it in hindi) other than adding it to noodles or stir fries. Lightly spiced peppers and potato stir fried in oil and served with lentils and rice. I have made it umpteen times in the last few years of our marriage and now I can cook this in my sleep. So very simple and quick to prepare.Not much measuring or skills needed here for this is a very straight recipe with basic indian ingredients.
Must have been the month of February.On this short trip to Delhi where days pass by in a blink,I made it a routine to accompany mom to the weekly monday bazaar in our neighborhood. A sabzi bazaar (farmer’s market) which I had been visiting after a decade but still could manage to remember faces of few vendors from the fading memories of so many years of living faraway. The same chaos & crowds, everybody in a hurry, women holding kids with one hand & vegetable bags in other, bargaining & arguing over pennies,buzzing street side eateries and rows and rows of fresh fruits, vegetables, colorful spices,handmade pottery and fragrant marigold flowers on display.An idyllic time,with spring in full swing and fresh produce in the sight.The green bell peppers, which were in season at that time in India are much smaller in size, crunchy and strong-tasting than the ones we get here in the States. I have never seen those over here.
You know with such recipes, no two people will have the same way of making them. This is how I make my version with basic pantry spices, tomatoes, garlic and lots of kasuri methi(dry fenugreek leaves) at the end. It pairs well with steamed basmati rice – dal tadka and a side of mango pickle.You could also wrap it up in triangle parathas (flatbread) and green chutney for a hearty lunch.The recipe is vegan & gluten free friendly.
2 large green bell peppers (or use 1 each of red & one green pepper, see notes)
1 large yellow potato
4 tbsp mustard oil (substitute with olive or canola)
1/4 tsp salt
1 medium red onion (~1/3 cup when chopped)
2 fat garlic cloves, finely chopped
1/2 teaspoon cumin seeds
2 small tomatoes (~1/2 cup when finely chopped)
3/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon amchoor (dry mango powder, or substitute with fresh lime juice at end)
3/4 teaspoon red chilli powder (or cayenne adjust to taste)
1 teaspoon kasuri methi (dried fenugreek leaves, skip if not available)
1/4 tsp garam masala (optional)
salt to taste
You can mix up red bell peppers and green peppers in this recipe for more color & taste variation.I do it many times and like how red bell peppers add a sweet note to it.
You can use boiled or par boiled potatoes in this recipe if you want to make it quicker. But I prefer cooking them in the same pan as the rest of the curry, since they taste better with those sticky bits at the bottom of the pan.
To retain the green color of the bell peppers, do not cover them for more than 2-3 minutes covered with lid after you add them to the pan.
Wash the bell peppers, clean & discard the seeds & veins and dice them in 2″ pieces. Also wash the potatoes and peel (or not) the skins. Cut the potatoes in similar size as the bell peppers and let soak in a bowl of water until you are ready to cook. Dry the potatoes using a kitchen or paper towel before adding it to the pan.
In a heavy bottomed, wide saute pan (I use my 10″) or a kadhai(indian wok),heat up the oil on medium till you see light ripples on the surface. Reduce the heat to low and add the chopped onion and potatoes to the hot oil. Add the cumin seeds and 1/4 to salt and stir so that the potatoes are covered in oil. On low heat, cover the pan and let cook for 2-3 minutes till the potatoes begin to soften. Add the chopped tomatoes next along with coriander, red chili, turmeric and amchoor powder. Stir around and cover with a lid and let cook on low heat. There should be enough liquid from the tomatoes but you can add a tablespoon or two of water if at any point you feel that the potatoes and the spice mix is sticking to the bottom of the pan.Let cook till the till the potatoes are fork tender (but not mushy).
Add the bell pepper next along with salt to taste, cover and let cook on medium heat for another 3-5 minutes till the peppers start changing color and begin to soften. I like peppers with a little bite but you can cook them longer. Add the kasuri methi & garam masala next, stir around, bump up the heat to high and let fry up for another minute or so.
The week that went by was such a mixed bag. It started when many of my spice jars came tumbling down on the counter while clumsy moi was trying to fetch something from at the back of the rack. Few of them, brought from Kerala (indian state known for its premium spices),travelled with mum last year and I was almost in tears looking at my counter.Hah, actually not! Thankfully, the jars didn’t break and as of now I am sitting on two or three cupfuls of forced homemade spice mixture of sorts which I need to put to use in future.
Then, my tripod started behaving weird.Out and out.The socket to grip the camera & lens got free and the next day the extension arm won’t stay in place.Before clicking next set of pictures, I have to get a new one now.We will see when that happens because tomorrow we are leaving for a family trip after more than a couple of years since I was pregnant. You can tag along on Instagram in case you want.It has been a long stay at home and I am really looking forward to some time away from cleaning & cooking & solo baby watching.!.Couple of trips got booked in between and got cancelled for some reason or the other, so until I set my toe on that plane, fingers crossed lovelies! Right now,while I am sitting surrounded by ziploc stuffed with cherrios & m&ms,scattered diapers,half packed bags and un ironed clothes,don’t ask me why I am writing a blog post instead. Just don’t.
My mum confirmed that she would be visiting us in December this year and I can hardly wait! Then, the weather in the Valley came dropping down. I am loving it since winters are my more favorite of the seasons. I pulled out those leg warmers and those furry, fuzzy coats. Happppy!Then, as always the cold weather succeeded in pushing me towards heavy deep-fried, robust food and earlier this week, I prepared this super spicy chill gobhi with warm tones of ginger, a strong garlic flavor and kick from chillies for our meatless monday dinner.
I have written about indo-chinese a couple of times in my previous posts. I often make indo-chinese in our house since there is not much to order from restaurants here. When making vegetarian dishes,though paneer is more popular in India, I find cauliflower as good an option too.This firm vegetable, usually cornered as bland, when coated in spicy batter, deep-fried and with hot sauce tastes meaty and satisfying. And then, technically you are eating a vegetable,so little less guilt.The dish has got some bold, saucy flavors.
There is not much chinese about this recipe or for that matter any indo-chinese recipe except the use of garlic, soy sauce & vinegar.But certainly it is not a curry and an amazing fusion dish with lots going on- cripsy, spicy, tangy, hints of sweet.Pair this recipe with plain rice, indian fried rice or serve as an appetizer or snack with drinks if you like.
Ingredients (Serves 2-3)
For the Sauce
2 Kashmiri dry chillies (these give a beautiful color and good amount of heat but use any mild or hot chill variety you like)
2 garlic cloves, roughly chopped
1.5 tsp cornstarch +3 tbsp cold water
4 tbsp canola oil (or vegetable or grapeseed oil)
2 tsp finely chopped fresh ginger
1 fat garlic clove, finely chopped
1-2 Thai bird chillies, finely chopped (adjust quantity of taste, de seed if you like less hot)
1/4 -1/3 cup water (or as required to make the batter)
Canola Oil for frying (or vegetable oil)
Making the Sauce
Soak the red chillies in warm water for 5-7 minutes. Using your mortar and pestle, make a smooth paste of the soaked chillies and garlic using with 1-2 tbsp of soaking water. You can de seed the chillies if you like less hot. Set aside.
Mix cornstarch with cold water. Set aside
In a wok/wide mouthed pan,heat up the oil to smoking hot. Add chopped garlic & ginger,green chillies and cook for 1 minute or till you smell the aroma. Do not let burn. Next add the onions & scallion.Cook for 2-3 minutes or till light brown in color. Add the chilli-garlic paste that we made earlier and saute till the raw smell is gone, about a minute or so. At any point you feel that the mix is drying or sticking to bottom of the pan, add a splash of water. Add soy sauce next along with tomato chill sauce and sesame oil. Saute for 1-2 minutes.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens to desired consistency.
Next, taste & adjust the salt. Sprinkle the garam masala, add honey & vinegar and stir everything well. (If you want a thinner sauce add some water right now).Let simmer for another 1 minutes. Put off the heat and let sit while you fry up the cauliflower (recipe below).
Deep Frying the Cauliflower
Cut the cauliflower florets into halves.Do not cut very small else the florets will turn mushy while frying and not hold up in the sauce. Wash thoroughly under running water & let the water drain.Pat the florets completely dry.
In your fryer or in a heavy bottomed wide pan/wok let the 2-3 inches of canola oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth and thick batter.Dip the gobhi florets one by one in the batter and deep fry on low-medium heat till golden brown.Drain on paper towel.
Note – I do not boil the cauliflower before frying. I want the cauliflower to have a bite after deep-frying. However, do not fry the florets on very high heat either else they will be raw from inside.
Warm up the sauce prepared earlier if it gets cold. Gently add the fried cauliflower florets to the sauce and toss. Garnish with chopped ginger, chillies and cilantro if you like. Serve immediately!
I usually make the sauce first and then fry up the cauliflower.This makes sure that the cauliflower stays crisp.If you are making the fritters first, let them stay warm in a 200 degree F oven while you make the sauce)
You can use little tomato paste and sriracha in this recipe if you do not have tomato-chilli sauce.Adjust quantity to liking. Go light on vinegar at the end since the tomato paste is quite acidic.
Adding tomato – chilli sauce adds sweetness too, you can adjust the level of sweet in this recipe either by adding ketchup or honey/agave/sugar.
Hope all of you had a lovely 4th of July. We took a little vacation to LA and Malibu.It was our first road trip ever & could not have been more fun.We spent a lot of time on beaches, sun bathing, chatting and eating fresh seafood. A visit to botanical gardens and theme park rounded off the trip. All in all, LA was definitely a respite from the over the top hot weather in Vegas right now. Its 113 F/45 C as I type this 🙁
Breaking loose from almost a perfect vacation, our car refused to behave a couple of times in the middle of Mojave desert while driving back. Being 4th of July and with everything closed, we almost reached a point when we decided to stay over in nearby town for the night. However, thanks to few God sent personnel at gas stations,we managed way back home.
I normally don’t binge during vacations,still all the outside food makes me want to eat simple, clean meals for the days that follow. I came home wanting just that. This salad is my go to recipe for those days.
Yellow Mung lentils (dal) are de skinned whole mung bean and have a very mild taste. I have grown eating them in this dryish preparation either as a side with flat breads or mixed with ghee & rice as well as salad. Since yellow mung lentils are quick to cook, this salad can be fixed in no time.Once you cook the lentils, it’s just a matter of chopping the veggies and tossing everything together with lots of lemon juice. I added a handful of ready to eat edamame beans & there it was – a hearty, protein packed salad which is so light & summery. And yup..so healthy!
Did I tell you..this is my 150th post…kinda feels good 🙂
Lentils form a big part of indian cuisine – meals are far from complete without them – soups, fritters, flat breads, stews, patties…you will find them used in all ways imaginable. India being a vegetarian country, we get our daily protein dose from them. I cook lentils daily in some way or the other. P is more of a lentil soup person, I enjoy them either way.
I was introduced to edamame after I came to USA. I did not care for them much initially but knowing how good they are, now I try to include them in our diet as much as possible.I am still away from eating them all on their own but have found a perfect way to eat them this way – overshadowed by earthy taste of lentils & crunch of fresh vegetables – hardly making their presence felt.
Ingredients (Serves 3-4)
1/2 cup yellow mung dal, split
2 cups water (for soaking)
1 tbsp mustard oil (substitute with any oil of choice)
1 tsp jeera (cumin)
1/4 tsp hing (asafoetida)
1/2 tsp minced fresh ginger
1/4 tsp turmeric powder
salt to taste
3- 4 tbsp water (for cooking)
For the salad
1/4 cup each chopped red onion,cucumber, tomatoes (use any veggies of choice in any quantity you like)
1/4 cup edamame (I used ready to eat, if using raw, see note in method)
4-5 fresh mint/cilantro leaves, chopped
1 green chillies, finely chopped
Red pepper flakes (to taste)
1.5 tbsp fresh lime/lemon juice (or to taste)
Olive Oil (to drizzle)
salt to adjust
Cooking Lentils – Thoroughly wash the mung lentils 2-3 times under stream of water. Soak the lentils in 2 cups of water for atleast 2.5 -3 hours. Once soaked, drain out the soaking liquid. Set aside.
In a medium pot with lid, heat the oil on medium. Once you see ripples on the surface of the oil, reduce the heat to low. Temper the oil with jeera & hing. Wait for 10-15 seconds till the jeera crackles & you smell the aroma of hing. Add the minced ginger & turmeric powder next & saute for another 10 seconds.
Next, add the soaked lentils and salt to taste. Stir well to coat the lentils in the tempering. Add 3 tbsp of water to the pot and cover. Let cook on low heat for 8-12 minutes till the lentils are thoroughly cooked but retain their shape. You need to check 1-2 times in between to see that the lentils are not sticking to the pot bottom, if so, add a tbsp of water. Dont peek too much while the lentils cook, the idea is so steam them slowly on low heat.
Note :- If using fresh edamame beans, add them to the pot towards the last 3-4 minutes of cooking, so that they steam with the lentils.This will ensure that they remain green & crunchy.
Once cooked, put the stove off and let the lentils & edamame sit covered for another 5-8 minutes till they cool down a bit. Fluff gently using a fork and let them cool off completely. At this point, if you want to make the salad later, you can refrigerate the lentils in air tight containers for 1-2 days.
Assembling the Salad – In a medium bowl, toss the cooled lentils & edamame with the chopped vegetables, mint, cilantro & green chillies. Squirt lemon juice, add red pepper flakes, olive oil (if using) and salt to taste. Combine well and serve at room temperature.