Chana Masala
Ingredients:
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter
Direction:
First heat the oil on medium high heat. Fry onions until they get slightly brown. Reduce the heat to medium. Add garlic, paste and curry. Simmer and stir for about 2 minutes. Add liquid, chickpeas, salt, lemon juice and black pepper. Then simmer it for 5-6 minutes, stirring continuously. Add red pepper to taste. Add butter and stir a bit to melt it. Simmer and stir for 5 minutes or more or until the peas are softened and the dish is hot. Serve over rice.
Idli
Ingredients:
Long Grain rice 4 cups
Rice 2 cups
Urad dal whole 1 cup
Salt to taste.
Direction:
First soak the long grain rice for 6-7 hrs and Urad dal for an hour. Dry grind the converted rice. Then grind the soaked rice to a coarse paste and urad to a fine paste. Mix all the three, add salt and let it ferment at least for a day. Steam it and serve it hot with chutney and sambhar.
Cholar Dal
Ingredients:
250 gms cholar or channa dal
1 teaspoon turmeric paste.
1/4 teaspoon chili paste.
1 tbls coriander paste.
2 tbls cumin paste.
1 tbls garam masala paste.
4 -8 green chilies, slit.
Salt to taste.
1/4 coconut finely grated.
1 tbls ghee.
2 teaspoons sugar.
3 bay leaves.
Salt to taste.
Direction
First wash the dal and keep it aside for half an hour and add to the boiling water in the bowl. Add turmeric and chili paste and stir. Simmer over medium fire till the dal is done. Mix well. Then add the coriander, cumin, garam masala paste, green chillies, salt and sugar. Again mix it thoroughly and cook till the dal is softened and cooked. In another pan, heat the ghee, add bay leaves and garam masala. When it stops spluttering, pour the dal. Then add coconut stir and remove from fire. Serve it hot with rice and roti.
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