Tuesday, January 06, 2009

Sprouted Dal Moth

Sprouted Dal Moth CurryThis dal, more popularly eaten in its namkeen or savoury form is really delicious when sprouted and eaten as a spicy dal. You can make this semi dry or more liquidy depending on what your meal is like. Delicious and high in nutrition, it has become one of the regulars in our home.

Ingredients and Method
Soak one cup of Dal Moth overnight. Wrap in a muslin cloth and keep it in a strainer to sprout use a sprouting dish.

Heat one teaspoon of oil.
Add a pinch of asafateda.
Add a teaspoon of cumin seeds, when they crackle, add 3 slit green chillies
Add 1/2 a teaspoon of ground garlic and 1/2 a teaspoon of ground ginger, Stir for 1 minute.
Add a pinch of turmeric, 1/ 2teaspoon coriander powder and 1/2 a teaspoon of red chilli powder and stir
Add the pulp of 3 freshly grated tomatoes. Stir and cook till the oil leaves the masala
Add the sprouts and salt to taste. Stir to mix well.
Add 1 1/2 cups of warm water of you want the consistency thin and 1/2 a cup for a more dry consistency to eat with rotis
Garnish with fresh coriander leaves and juice from 1/2 a lime.

Stuffed Whole Karela / Bitter Gourd

Stuffed Bitter Gourd/ KarelaIngredients
8 karelas/ bitter gourds
1 teaspoon salt
1 tablespoon oil/ghee

2 grated onions
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon fennel powder/ saunf
1 tablespoon of the grated skin of the Karela
salt to taste

1. Grate the outer skin off the karela. Keep one tablespoon aside (optional)
Bold2. Slit along one side and remove the seeds.
3. Soak them in salted water for half and hour. Squeeze out water.
4. Heat a little oil, fry grated onions and then add all the other ingredients in the same order as listed. Mix and turn off the fire.
5. Once cooled stuff the karelas and tie with string only if required. The stuffing masala once cooked sticks together in a tight consistency so does not generally fall out.
6. Heat oil, once hot add the karelas, lower heat and roll them around till browned evenly on each side.