Pink Lentil Fritters aka Musoor Dal er Bora

In my childhood days when it used to come to a niramish din(the day when people are supposed to eat vegetarian food only) at our home, my ma used to cook dal and rice on some 'no non-veg' days and I hated eating dal and rice that time. Then it was only musoor dal er bora that she made to make me convince to finish my meal. 

Though now I prefer regular dal rice in most of the days as I do not crave for spicy or junk foods untill I am really bored and also my love for these moong dal fritters still remains the same.

Specially in hot Summer days the combination of Plain steamed rice, musoor dal sedho(Pink lentil cooked with salt, sugar, turmeric powder, green chillies and added few drops of mustard oil after it is cooked) and Musoor dal er bora brings heaven for me.

Ingredients(8 fritters):

1. Musoor dal(Pink lentil), 1/2 cup
2. Onion, 1 : chopped
3. Green chillies,2
4. Kalo jeera(Nigella seeds), 2 tsp
5. Salt to taste
6. Sugar, 2 tsp
7. Turmeric powder, 2 tsp
8. Mustard oil, 8 tbsp

Methods:

Soak dal for 30 minutes and then blend dal and green chillies into a smooth paste. Use 3 tbsp water for that.

I can't take to bite green chillies. So, I blended them . You can add chopped green chillies if you want.

Mix all other ingredients and 1 tbsp mustard oil with the paste and set aside fo 10 minutes.

In a pan heat oil and as the smoke comes out take some mixture in your hand and slide into oil. Fry the sides till they are golden brown. Keep the flame at mid-point.

Remove from oil and serve hot with rice and dal or just like that.

Dalia Khichdi

A Broken Wheat preparation perfect for breakfast and low fat diet.

Ingredients(4 servings):

1. Dalia(Broken wheat) , 100 gm
2. Moong dal, 50 gm
3. Ginger paste, 1 tbsp
4. Garam masala powder, 2 tsp
5. Green chillies, 2-3
6. Salt to taste
7. Turmeric powder, 1 tsp
8. Sugar, 1 tsp ( to balance the acidity of food)
9. Mustard oil, 2 tbsp 

Usually mustard oil is used to make khichdi , but you can use olive oil/ soybean oil.

Garam masala powder is actually roasted and powdered cardamom, cinnamon, bay leaf, cloves, Black cumin seeds. All these ingredints are known to increase metabolism that in turn burns body fat.

Methods:

Clean dalia and dal, marinate with salt, sugar, turmeric powder, garam masala powder for 10 minutes.

In a pan heat oil. Temper with red chilli and cumin seeds. As the smoke comes out add marinated broken wheat and stir for a minute. Add green chillies and 2 cups water. Lower the flame and allow the dalia to turn soft.

You can cook in pressure cooker. The process will remain some. Turn off the flame after 2 whistles. This takes less time to cook than in kadhai or pan.

Serve hot.

Radhaballavi

Radhaballavis are part of a typical weekend breakfast in a Bengali's home. Round and fluffy puris, stuffed with arhar dal(split pigeon peas) can be enjoyable with alu dam or masala aloo. These puris just make your day when enjoyed with family.

Ingrediemts(12 puris):

1. All purpose flour, 200 gm
2. Arhar dal(Split Pigeon peas), 150 gm
3. Fennel seeds, 2 tbsp
4. Ginger, 1"
5. Salt, 1 tsp
6. Sugar, 1 tsp
7. Soybean oil / Any refined oil

Methods:

Soak dal overnight.

Blend dal ginger and fennel seeds together . Do not add more than 2 tbsp water to blend. Roast fennel seeds lightly before blending. You can make fennel powder beforehand and then use for blending too. In a pan add 2 tbsp oil and cook the mixture with 1 tsp salt and 1 and 1/2 tsp sugar till the water evaporates and it forms a dough like consistency.

Combine flour, 1 tsp salt and 1 tsp sugar. Knead the dough with luke warm water and then keep aside for 30 minutes prior to cooking.

Make small balls out of dough and roll into 5" diameter. You can also measure using your finger, it's a little more than the length of your index finger.

Place 1 tbsp stuffing right in the middle and then fold the sides to the centre. Roll the dough again to same diameter. Apply firm pressure to roll otherwise the stuffing will come out.

In a pan heat enough oil for deep frying. Slide one puri into oil. As they start to inflate and change colour flip the puri. Fry both the sides till golden brown and then remove from flame. Keep the flame medium and fry puris one by one.

Serve hot. 

Tarka Dal(low fat)

 This is purely punjabi dish , where green lentils are cooked in butter and thickened using ginger garlic paste and some common powdered spices. Though taste of this recipe here has been developed maintaining the calorie level and making it easily digestible. 

Tarka dal comes with all the goodness as they are known for reducing blood cholesterol providing a healthy heart, full of insoluble dietary fibre improves digestive system. Beside they are rich source of protien( third highest source of protien), supplies energy to body. Also this lentil is low in calorie content- 1 cup cooked lentil contains 230 calories, so easily can be added in a weight reducing diet. Last but not least lentils are good surce of magnesium too.

Ingredients (4 bowl servings):

1. Green lentils (known as mug korai in bengal), 200 gm
2. Spilt yellow peas, 100 gm (optional, added to a develop a better taste)
3. Onion, 2 medium
4. Garlic cloves, 4-5
5. Ginger, 1"
6. Green chillies,4
7. Cottage cheese (qty mentioned below)
8. Garam masala powder, 2 tsp
9. Coriander Powder, 1/2 tbsp
10. Turmeric powder, 1 tsp
11. Kashmiri red chilli powder, 1 tsp( Optional)
12. Whole dry red chilli, 1
13. Bay leaf, 1
14. Cumin seeds, 1 tsp
15. Curd, 2 tbsp
16. Salt to taste
17. Sugar, 1 tsp
18. Mustard oil
19. Low fat butter, 1 tsp (optional)
20. Coriander leaves, 1 handfull

Methods:

Soak dal overnight.

Cook dal in pressure cooker with 3 whistles and after it is cooked mash little using a spatula or hand blender.

In  a pan heat oil and temper with whole dry red chilli, bay leaf and cumin seeds. After a minute add half a sliced onion and saute for a minute. Add  a pinch of salt.                               

    

Blend together remaining onion, garlic cloves, garam masala powder, coriander powder, turmeric powder and    add into oil. Saute for a minute . Add salt, sugar, green  chillies and curd, cook for a minute. Mash 1 handfull of  cottage cheese and add. Add 1 small cup of  water and cook  until oil seperates from spices.

Now cook dal in spices for 2- 3 minutes. Add a small cup of water and cook until thickens to a nicy creamy dal. Spread butter. Garnish with chopped coriander leaves.

Enjoy with roti or bread.