Sunday, November 29, 2015

Posted by Mala at 1:00:00 AM 2 comments
Name sounds strange??? Well.....I decided to use colour coded vegetables in this dhal today.....They are 1. Yellow pumpkin, which is called Kaddu in Hindi,   has a rich orange colour, which clearly exhibits the presence of Beta Carotene, and hence is an excellent anti oxidant. This also prevents premature ageing. 2. Carrots......which are very good for eye sight, and again has rich orange colour...3.Red bell peppers.......which has the highes amount of Vitamin C......and is deep red in colour....... 4. Tomatoes, known for its lycopene, which prevents prostrate cancer, and low sodium content which lowers blood pressure., and again , is red in colour.....So,  half the name is justified.....the Thadka, seasoning, is done in the end and not at the beginning.....This thadka, as the final chapter, adds more aroma and flavour to the Dhal. Ok now??
Also, I have used split mung dhal, split black urad dhal and tur dhal...which are  high in protein....


Ingredients

Tur dhal - 1/4 cup
Split mung dhal - 1/4 cup
Split black urad dhal - 1/4 cup
Turmeric powder - 1/4 tsp
Yellow pumpkin (also called squash) - 3/4 cup, cubed
Carrots - 1/2 cup, cubed
Chilli powder - 3/4 tsp
Dhania powder - 3/4 tsp
Jeera powder - 3/4 tsp
salt to taste
Coriander leaves for garnishing

For the thadka (Seasoning)
Cooking oil - 2 tsps
Ghee - 1 tsp
Jeera - 1 tsp
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Slit green chillies - 2-3
Finely chopped ginger - 1 tsp
Kasuri methi - 1 tsp, crushed
Curry leaves - handful

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 10 mts; Soaking time: 30 mts; Cooking time: 15 mts

Serves 3-4


Dhals, soaked for 30 minutes, pressure cooked with Pumpkins, carrots, chilli , coriander,  jeera   and turmeric powders

Mix well. Add salt

For the thadka


In oil plus ghee, season the above mentioned ingredients, add bell peppers and tomatoes, and saute well, along with a pinch of salt, so that they become mushy soon. Keep the flames on low.



                                                               Kasuri methi and salt added

Pour this mushy mixture on top of dhal.


If it is too thick, add some hot water, allow to simmer for 5-10 minutes.


Serve hot with Spinach Rotis. Isn't your meal a wholesome one??



This post first appeared in www.malpatskitchen.com






2 comments:

  1. The title of this exotic combination of veggies and dal recipe sounds quirky alright! When u go deep into the dish, you can happily pick up gems which are so high in respect of nutrition and taste! Very well illustrated step by step method ,as usual given by you so precisely.! A definite try in my recipe list.Thank you for posting .

    ReplyDelete