Thursday, July 16, 2015

Posted by Mala at 2:00:00 AM No comments
                            Black eyed chick pea, aka  Cowpea,is also known as   Karamani (tamil), Lobia (hindi), and I wonder, whether enough light has been thrown upon its numerous health benefits!!!It has great amounts of fibre, excelent supply of iron and lot of vitamins and minerals. Its flavour is awesome, that too, with less spices. It lowers cholestrol, amazing for diabetics, rich antioxidant, good for stomach and low in calories.
                           There are white, brown and red varieties, and I have chosen the red lobia, also called Clay Cowpea, and have instilled the flavour of methi into it, which again, aids digestion, helps heartburn, acid reflux and is a great preventive for colon cancer.
                          This is a very Saatvik dhal, no onions in it, so can be made on Amavasya or any other pooja days too.


                                                               Red Lobia dhal - 1/4 cup
                                                               Tur dhal - 1/4 cup
                                                               Masoor dhal - 1/4 cup
                                                               Grated tomatoes - 2 ripe ones
                                                               Turmeric powder - 1/4 tsp
                                                               Sambar powder - 3/4 tsp
                                                               Coriander powder - 1/2 tsp
                                                               Jeera powder - 1/2 tsp
                                                               Salt to taste
                                                               Crushed Kasoori methi - 1 tsp
                                                               Lemon juice - 1tsp
                                                              Ghee - 2 tsps
                                                              Jeera for seasoning - 1 tsp

                                                  Recipe Cuisine: North Indian; Category: Dhals
                                                  Prep time: 10mts; Cooking time: 25mts

                                                                           Serves 4

                                       All 3 dhals ready to be  soaked in hot water for 1/2 hour.


Grated tomatoes, all spice powders, crushed kasoori methi, turmeric etc added to the soaked dhal

Pressure cooked for 10 minutes. I always lower the flame after the first whistle, set the timer for 10 minutes and cook. This way, it does not stick to the bottom. Cooked to perfection! Salt added to taste

 After opening the cooker, don't mash it up. Red Clay peas will lose their shape. Gently stir them with a ladle, this way, tur and masoor will get mashed, and the Clay peas will retain their shape. Adjust the consistency by adding hot water to the dhal.

After the addition of hot water

          Season jeera in 2 tsps ghee. I normally don't even add curry leaves or coriander leaves to this dhal, fearing, they may affect the flavour of methi and the simple & nutritious Clay peas. Add lime juice and mix well.

Enjoy this superb, saatvik, nutrition laden dhal with rotis or rice. Please season in ghee only, it adds so much flavour to this dhal!


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