Thursday, 28 June 2018

Mysore Pak/ Gram flour fudge

Mysore pak is a popular South Indian sweet believed to be originated from Mysore region of Karnataka. It is prepared with Gram flour, sugar, & Ghee (clarified butter). It can be stored for 10 days in airtight container.

Gram flour fudge

Here is a quick & simple recipe of Mysore pak which requires only 15 minutes. This is the  easiest mysore pak recipe that I have ever tried! There is no complicated procedure. I followed the original recipe from a Facebook group ‘Foodie’ which I follow the most. This recipe is from Savitha S. Bhat, who is a passionate cook & author of many value added recipes in the group!

Preparation & Cooking Time: 20 minutes
Serves: 25 pieces
Gram flour – 1 cup
Sugar – 2 cups
Ghee – 2 cups
Water – 1 cup

  • Grease a tray/ plate with a spoonful of ghee and set aside.
  • Take all the ingredients in a thick bottomed wok/ pan. Mix everything so that there are no lumps formed.
  • Switch on the stove on high flame. Stir the mixture continuously for 12-15 minutes. Switch off the stove when the frothy mix starts leaving the sides. It generally takes 15 minutes.
  • Transfer to the greased plate. Cut into desired shape when it cools a bit.
Serve fresh & store the left in an airtight container.

Mysore Pak
It is important to get the mysore pak out of heat on right time. If it is early, then you get the softer version. If it is late by 1-2 minutes, then you may not get the right pieces.

Wednesday, 27 June 2018

Pineapple Kheer/ Ananas Payasam

Pineapple or ananas is a tasty fruit goes well in juice, sweets and also curries.  My mother prepared it in summer holidays for us and we liked it.  It tastes good with sweet & tangy flavorHence sharing this simple recipe with you.

Pineapple pieces – 1 cup (finely chopped)
Thick coconut milk – 1 cup
Jaggery/ Sugar - ¾ cup, adjust according to taste and sweetness of pineapple
Rice flour/ Corn flour – 1 tsp (optional)
Cardamom powder – ¼ tsp


  • Peel off pineapple & chop it very fine.
  • Cook the pineapple pieces with little water or thin coconut milk. Check here for the process of extracting coconut milk.
  • Add sugar/ jaggery when pineapple is cooked. Boil well.
  • If you like thicker kheer, add 1 tsp corn/rice flour with little cold water and mix without lumps and add to the boiling kheer.
  • Add thick coconut milk at the end, bring to a boil. Sprinkle cardamom powder. Switch off the stove.
Serve hot or cold payasam/ kheer.

Saturday, 23 June 2018

Sandalwood for infant Colic & Cold

If you have a small baby at home, you would have come across a situation in which the baby cried continuously for at least an hour or more than that. It would normally happen in the evening or after midnight and not even a single person at home will have a clue what to do! The reason behind this is probably colic; in which baby will have a cramp like pain in stomach. The reason for this is not very well known.
Other reason for the cry may be common cold. For any of the situation, there is a home remedy followed by elders is sandalwood.

White Sandalwood or Srigandha (Kannada) is considered as holy wood. It is very expensive tree because of its medicinal properties! Karnataka is known as the motherland for sandalwood trees and hence the name Gandhadagudi (Temple of sandalwood).  Mysore is internationally recognized for its sandalwood products. Sandalwood is a common ingredient (not secret) in most of the beauty products. It is mainly used in the spa and massage centres because of the healing properties. It is anti-bacterial, anti-depressant!

How to do:
  • Take a spoonful of fresh pure sandalwood paste in watery state in a bowl, warm it up.
  • Feed ¼ tsp to the baby orally 
    • if baby is above 6 months old. Or,
    • If baby is new born & below 6 months, then make the baby lick just a pinch of the sandalwood paste with your clean finger.
  • Apply remaining paste on the forehead and around the ear of the baby. It gives a great relief from headache & ear pain if any!

Note: Suggested, to get the white sandalwood paste from the pure sandalwood stick. You can also use pure sandalwood powder by mixing it with 1 spoon of fresh water.

Steps to get Sandalwood paste from the stick:
  • Wash the Sandalwood stick.
  • Clean a rough surface such as a rubbing stone with fresh water.
  • Sprinkle little water on the surface of the stone. Rub the sandalwood stick on the surface lengthwise or clockwise. If you feel it is dry, add little water.
  • Finally collect the sandalwood extract with your fingers into a clean bowl.

Friday, 22 June 2018

Pomelo, Coconut & vegetable Salad/ Dudlu huli, coconut salad

This particular salad is nutritionally very rich with multiple flavours depending on the vegetables or fruits you use. It works as a great appetizer with the tangy, sweet & spicy taste which sharpens the taste buds. Health benefits are numerous.

Now you may get a question, what is Pomelo? Yes, it is not very common name which we hear on regular basis. Pomelo or Chinese grapefruit is native to South Asia.  It is largest variety in citrus family resembling grapefruit in size. Dudlu Huli / Dodda huli (Kannada) found in Dakshina Kannada & Mangalore region is a variety of pomelo, which usually tastes tangy (tart) and mostly used in pickle making.  It goes well in the making of lemon rice & juice preparation.
Fruit size is about 3 times a normal orange.

Now let’s come back to the topic of making the salad.
Preparation Time: 15 minutes
Serves: 3-4
Pomelo/ Dudlu huli segments – 2, or 2-3 tbsp flesh on shredding
Freshly grated coconut – ¼ cup
Peanuts – 2 tbsp
Onion – 1 (medium)
Garlic cloves – 2-3
Shredded Cabbage – ½ cup, or any other vegetable can be used
Pomegranate seeds – 3-4 tbsp (any fruit of choice like fresh grapes can be added for sweetness)
Raisins – 1 tsp
Cashews & almonds – few (optional)
Coconut oil – 1 tbsp
Coriander leaves – few strands
Green chilli – 1 (chopped) or Red chilli powder – ½ tsp
Salt – to taste

  • Peel the pomelo (citrus fruit), collect 2 segments. Tear the membrane and get only juicy flesh. Discard the skin & seeds. Shred the fruit with fingers and keep aside.
  • Peel garlic, crush & chop fine. It can be used raw or fried if you don’t like the raw smell.
  • Peel Onion, wash and slice lengthwise or chop.
  • Fry peanuts with ¼ tsp of oil and keep aside.
  • Fry onions until brown.
  • Roast cashews & almonds.
  • In a large salad bowl, combine oil, red chilli powder or chopped green chilli. Add chopped garlic, mix. Now add all the ingredients one by one starting from cabbage (vegetable), fruit pomegranate, coconut gratings, fried onions & peanuts.
  • Add shredded pomelo, torn coriander leaves and salt. Mix well.
  • Top with the raisins & roasted nuts.
Lovely, tasty & attractive salad is ready to serve.

Mavinakai Sasive/ Karmani or Raw Mango Mustard flavored gravy

King of fruits/ Mango season is about to end and if you haven’t tried using raw mango in much of cooking, then here is a simplest recipe. It is very own of Dakshina Kannada/ Mangalore and goes great with kuchilu ganji & tuppa (ghee). This recipe is a without fire cooking except a simple seasoning requires fire! Please try this out with totapuri/ ginimoothi variety of mango which has the balanced taste of tanginess & sweetness! Even other varieties work fine for this.  Thanks to my sister in law Vinaya, who suggested this quickest recipe to me!!

Mango works as a great appetizer and calls for more rice especially when used raw or wild ripe mango. The tanginess makes you hungrier and your sense of taste improves. Check for Raw mango rice/ Mavinakai chitranna recipe here.

There is a saying ‘Coconut for Mango, Ginger for Jackfruit’. This is just because coconut balances the acidic nature of mango & ginger is helps in digestion of jackfruit.  Today’s recipe is a blend of mango & coconut with some basic spices. This is a variant of tambuli! Minimum ingredients & maximum taste! Go for it when you don’t feel like cooking big but want to have a tasty & light lunch.

Preparation time: 10 minutes
Serves: 4
Raw Mango (any) pieces – ¼ cup, suggested tender Totapuri
Grated fresh coconut – ¼ - ½ cup
Mustard seeds – 1 tsp
Dry Red chillis -2
Salt – to taste
Curry leaves – 1 sprig
Coconut oil – 1 tsp

  • Wash & chop the mango roughly discarding the seed. Skin can be added if non bitter variety.
  • Fry red chillis in few drops of oil till they become crispy.
  • Now take chopped mango, grated coconut, fried chillis & mustard seeds in a mixer jar. Grind all together to smooth paste adding salt & required water.
  • Transfer to a serving bowl; adjust to the required consistency adding water.
  • Prepare a seasoning of curry leaves in oil & add to the gravy.
  • Serve with (red) rice & any vegetable stir fry.

Thursday, 21 June 2018

Chikoo jaggery Kulfi/ Sapota Bella Candy

This is a simple recipe to prepare chikoo kulfi with milk and jaggery. It tastes great and surely a treat if you love kulfi. Usually chikoos will get ripened all at once in a lot and surely there will be a question how to finish them. Then, the answer will be either milkshake, halwa or this tasty kulfi. The natural sweetness of this fruit calls for less sweetener (sugar/jaggery) making it best suitable fruit for desserts. Check for my post on Dry fruits Kulfi / Homemade creamy ice candies with nuts

Here you go with the recipe.
Preparation time: 6 hours
Cooking time: 15 minutes
Serves: 8 Kulfis
Well ripe Sapota/ Chikoo – 6-8 or 1.5 cups puree
Milk – 1.5 cups/ 150ml
Jaggery powder – ¼- ½ cup, adjust according to the taste & sweetness of chikoo
Corn flour – 1 tsp
Coconut powder/ grated coconut – 1 tbsp (optional)

  • Wash, peel the fruits and remove the seeds. Chop roughly.
  • Take a mixer jar, add coconut gratings and pulse couple of times to powder it. Add chopped chikoo, powdered jaggery & blend it to get the puree.
  • Now take a thick bottomed vessel, pour in the milk and bring it to boil.
  • Take a spoonful corn flour in a separate bowl; mix well with 2 tbsp of water. Add this to the boiling milk. Boil in low flame stirring frequently, until you get a thick consistency.
  • Switch off the heat, allow cooling.
  • Add the chikoo, coconut & jiggery mix to the milk still warm. Mix well.
  • Pour this in each kulfi mould, close with its lid. Keep in freezer for at least 6 hours.
  • Enjoy delicious kulfis after 6 hours of freezing!

If Kulfis don’t come out clean attaching to its stick while unmoulding, dip the form in a glass of hot water and then try.

Monday, 18 June 2018

Jackfruit Phirni

Phirni is a popular North Indian dessert usually prepared with Milk, rice & dry fruits. Though it is new to us, it’s another version ‘Rice Kheer’ is very own of South India! Phirni is an easy to make dessert and the taste enhances with the addition of fruits.
Recently I have tried it with mango and it tastes good. So this was my second trial with jackfruit and it did not disappoint me as well. As jackfruit is a best fruit goes very well in various desserts including payasam, it works well in phirni too. So try this out before the season ends here in India and enjoy with your family.
Check for the recipe of Eggless Nutty Jackfruit & Tender coconut Cupcakes.

Preparation time: 1 hour (+ 2 hours of refrigeration)
Cooking time: 15 minutes
Serves: 4 cups
Jackfruit bulbs – 8-10, ½ - ¾ cup pulp
Basmati rice – ¼ cup
Milk – 200 ml or 2 cups
Sugar – ¾ cup (adjust according to taste)
Roasted nuts (Almonds, cashews, pista) – 2 tsp
Cardamom powder – of 2-3 cardamoms (optional)

  • Wash and soak rice in water for 1-2 hours.
  • Drain water and grind it to rava consistency using a mixer. You can add 2-3 spoons of milk while grinding if required. Do not make it very fine paste.
  • Keep this rice paste aside.
  • In the same jar, take cleaned & deseeded jackfruit bulbs and blend to make a smooth puree. Keep that too aside.
  • Now, take a thick bottomed vessel, bring milk to boil.
  • When it starts boiling, add ground rice paste and stir to mix well. Cook the rice properly stirring the mixture frequently. Stirring avoids the mixture sticking to the bottom of vessel & burning. The rice will be cooked when the mixture starts thickening.
  • Add sugar and boil well. It will become semisolid in consistency. Add cardamom powder. Switch off the stove and set aside to cool down.
  • The cooking process will take about 10- 15 minutes.
  • Add the pureed jackfruit, when the rice & milk mixture cools down and comes to room temperature. Mix properly.
  • Chop the dry fruits (nuts) of choice and dry roast them before adding to the phirni.
  • Top the phirni with the roasted nuts, refrigerate for 1-2 hours before serving.

Saturday, 16 June 2018

Sweet potato Moringa paratha

Sweet potato is nutritionally rich root vegetable. Though it is naturally sweet & contains higher amount of natural sugar, the research reports say the glycaemic index of which is low. It makes it a healthy vegetable even for diabetics. Otherwise, it is high in vitamin A & C making it good for eye health & immunity power! It is great source of potassium, antioxidants and dietary fibre. Best vegetable to ease constipation.
The sweet potato vine (creeper) is easy to grow and belongs to the family of morning glory (flowering plant). We had a creeper in the backyard and harvested good number of them this time. These can be used in multiple food items varying curries to sweets or desserts. Sweet potato makes a great ingredient for kheer/payasam as well as in halwa making! This starchy vegetable is best suited for the preparation of bajjis to chips. Here is a recipe to the parathas using sweet potato combined with drumstick leaves. Sweet potato alone can be used as well! Addition of greens is a great idea to add iron as well. These parathas are ideal for breakfast, lunch or even dinner. Try yourself & enjoy…

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 12 – 14 parathas
Sweet potato – 1 (medium), 1 cup
*Moringa/ Drumstick leaf powder – 2 tsp, or ¼ cup chopped fresh moringa leaves
Wheat flour – 2 cups
Salt - to taste
Red chilli powder – ½ tsp, adjust according to taste
Ghee/ butter – 1 tbsp
Ghee or Oil – For frying paratha
*Note: Moringa powder - Sun dried drumstick leaves powdered in a dry mixer jar.

  • Wash sweet potato and pressure cook with required water. It will be done in 3 whistles. Once done, set aside to cool.
  • When the sweet potato is cools completely, remove the outer skin and mash them well with the fingers in a large bowl.
  • Add wheat flour, moringa powder or chopped leaves, salt and chilli powder. Add in the butter/ ghee too. Mix and knead well to get soft dough. If it is too sticky, add little flour or if too dry, sprinkle little water while preparing dough. Set aside for 20-30 minutes.
  • Divide the dough into equal medium orange sized balls, roll and make round chapathis one by one.
  • Fry them on a heated griddle or tava flipping frequently. Apply ghee or oil on both the sides of paratha while frying. Remove from the tava when you find brown spots on both sides and cooked properly.
  • Finish all the dough following the above mentioned process. Store them in a hot box.
  • Serve hot/ warm with choice of side dish or with curds & pickles.
Here it is served pumpkin stirfry!

If you like the recipe, please share with your friends.

Friday, 15 June 2018

Drumstick/ Moringa flower Mudde palya

I have posted the recipe of Moringa leaves Chutneypowder recently. It was after a large branch of our drumstick tree has fallen down due to wind. Same branch bore many flowers too. Until then I haven’t used it in cooking, but knew it is edible and nutritious. These beautiful jasmine like flowers make a tasty side dish too!!!

My neighbour suggested mudde palya and prepared it on the same day when the flowers were fresh. It is delicious combination for white rice and one can try for chapathis as well.
Here you find the recipe of Mudde palya/ Muddi palya.

Now let us try drumstick flower palya recipe.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2-3
Drumstick flowers – 1 cup
Gram dal/ Tur dal – 1/3 cup, I used Gram dal here.
Green chillis – 2
Onion – 1 (medium)
Mustard seeds – ½ tsp
Coconut/ Cooking oil – 2 tsp
Red chilli – 1
Garlic pods – 4 (optional)
Salt – to taste
Turmeric powder – a pinch

Pick Moringa flowers, clean them by removing any insects or bugs found. Wash well in running water & spread on a clean towel for drying. It will take 5-10 minutes.
Wash dal of your choice well. Pressure cook washed dal with required water for 3-4 whistles.  When done, allow pressure to settle down.
Peel off & chop onions fine. Crush garlic & keep aside.
Now heat a pan. Add oil, mustard, cut red chillis, crushed garlic. Allow spluttering.
Add chopped onions & fry until translucent.
Add slit green chillis, cleaned drumstick flowers. Fry for 8-10 minutes sautéing occasionally. Flowers will not become too soft and texture will remain bit chewy.
Add salt, turmeric powder and mix once.
Now add pressure cooked dal and bring to boil. Switch off the stove.
Serve hot with rice/ rotis.

Note: Instead of frying the drumstick flowers in the seasoning, you can also pressure cook them with the dal.

Wednesday, 13 June 2018

Eggless Nutty Jackfruit & Tender coconut Cupcakes

I usually prefer fruit flavored muffins or cakes over plain ones! I also learnt from my baking experiments that fruits like banana, apple, jackfruit etc… make a good replacement for eggs. A jackfruit flavored bake was in to do list for a long time. Finally, I got a very sweet & tasty jackfruit yesterday from a neighbor. I couldn’t wait more to do it and yes, I did it. I had about half a cup of tender coconut pulp which was neither too tender nor too hard. So, pureed both jackfruit & tender coconut with little jaggery, mixed with flour to make the dough and baked it for 25 minutes. It was such a good textured and aromatic cupcake.
Jackfruit or Halasina hannu (in kannada), a nutritionally rich, seasonal & tropical fruit. It is high calorie fruit which is majorly supplied by the carbohydrates & sugar. It also contains some amount proteins & fat. It contains almost every vitamin & minerals, various antioxidants and dietary fiber. It makes a perfect food to overcome the situation of starvation & malnutrition. Hence the saying ‘Hasidavanige Halasu, Undavanige Maavu’ in kannada which means Jackfruit for one who is hungry & Mango for one whose stomach is full!
This fruit is consumed in various ways and in any form. Tender jackfruit to well ripe ones takes their place in culinary activities. Fruits can be eaten as it is or can be used in preparation of desserts like halwa, kheer, appa and breakfast kadubu (or kottige). Raw jackfruit can be used in making curries.
Note: It is suggested avoiding this fruit for diabetics or eat them monitoring glucose level!

Here is the recipe for the cupcake or muffins.
Preparation Time: 15 minutes (if flesh is ready for consumption)
Bake Time: 25 minutes
Serves: 6 medium muffins
Jackfruit bulbs – 8-10 (cleaned & deseeded), ½ cup puree
Tender coconut pulp - ½ cup puree (optional), if not using it increase jackfruit puree to 1 cup
Fine semolina/ Chiroti rava – ½ cup
All-purpose flour/ Maida – ½ cup
Sugar/ Powdered jaggery – ¾ cup
Baking soda – ¼ tsp
Baking powder – ¼ tsp
Salt – ¼ tsp
Milk – ¼ cup
Ghee/ clarified butter – 2 tbsp
Chopped nuts (Almonds & cashwes) – 6-8 each

  • Clean jackfruit bulb/ flesh, remove seeds and chop roughly.
  • Puree jackfruit & tender coconut pulp in a mixer to get a coarse texture. Do not make it too smooth. You should have 1 cup of this puree, it can be only jackfruit or combination of both. Mix the sugar or jaggery, which you are using. Keep aside.
  • In a large mixing bowl, combine rava (semolina), maida, salt, baking powder & baking soda.
  • Add the fruit puree to the dry ingredients. Mix once with a spatula. A spatula is enough for all the mixing.
  • Add milk, ghee to the same. Combine well to get a batter without any lumps. This cake mix consistency should be thick and not runny.
  • Add in chopped nuts and mix thoroughly. Do not beat it fast. Set aside the batter for  2-3 minutes.
  • Preheat the oven to 180 deg Celsius.
  • Fill the muffin liner/ form (3/4th) with the batter.
  • Bake for 20 - 25 minutes. Mine took 25 minutes. 

Once done, remove from the oven. Allow cooling. The delicious muffins are ready to serve when warm.

Tuesday, 12 June 2018

Steamed Rice balls/ Akki Kadubu/ Akki Mudde

Akki Mudde/ Unde/ Kadubu or Pundi (Tulu), is a South Canara & Malnad specialty breakfast. It requires little effort in making the food which can be served later. So it makes its entry to the top list of easy breakfast items. It can be served the next morning if prepared in the evening. There are various methods of preparing this particular dish and it can be done with either white or boiled rice. I used to wet grind the rice to make them earlier, in which there is no thumb rule to measure water. It makes the process difficult for a new cook as the imbalance of water usage spoils the mudde sometimes. Today, I am sharing a simple way to make this with white rice. The recipe which is followed is by my sister- in- law, Veena and I learnt it from her. Thanks a lot to her!
This can be served with chutney or jaggery syrup or any vegetable curry. My husband’s favourite combination is this with plain stew/ saaru! Check for my post on Black Chickpeas Stew.

Pundi/rice balls

Preparation Time: 10 minutes
Cooking time: 30 – 45 minutes
Serves: 20 -24 medium rice ball, approximate 4 - 5 persons
Dosa Rice/ White rice – 4 cups
Water – 8 cups
Salt - to taste
Grated Coconut – ½ cup (optional)
Steamer - to Cook

  • Wash 4 cups of rice for couple of times with water. Drain completely.
  • Spread on a clean towel to dry. It will take about 10 minutes for the drying process. After this, there should not be trace of water!
  • Take the rice in a dry mixer jar and churn couple of times in order to get coarse powder. Again this process of cracking rice is important. It should not be powdered fine. This rice rava should look like broken wheat or dalia (godhi kadi) in size.
  • Take a large wok or pan. Add 8 cups (double the rice measure) of water and heat it. Water should just come to boiling point.
  • Add salt, grated coconut & ground rice. Mix well in order to avoid the formation of lumps.
  • Keep stirring & mixing properly. Switch off the stove when it forms a single mass which starts to leave the pan.
  • Set aside and allow cooling a bit. Do not cool completely before forming balls.
  • Now, keep the steamer ready by filling required water. One can use a pressure cooker too to steam cook the rice balls, without placing weight.
  • Wet your palms by dipping in clean water, take small orange sized rice batter prepared and make balls using both the palms and place each balls inside steamer leaving little space in the centre for steam to circulate properly. Finish off all the batter this way.
  • Cook above prepared balls for 20-30 minutes. This can be done the morning before serving.
  • Serve with coconut chutney or jaggery syrup which makes a perfect combination.
Kadubu/ akki unde

Wednesday, 6 June 2018

Mango Rasayana/ Mavina hannina Rasayana

Summer is incomplete without mango rasayana. This rich dessert is a must try at least once in mango season. I am sharing traditional Mangalore style Rasayana which is prepared with coconut milk and sugar/ jaggery as sweetener. This is served alone as dessert or as a special combination to Neer dosa or Ottu Shavige!
Check here for the recipe of Neer Dosa or process of Extracting coconut milk.

So try this recipe before the Mango season ends and enjoy!
Preparation Time: 20 minutes
Serves: 2
Ripe Mango (Any variety, non-fibrous) - 2
Sugar/ Jaggery – 4 tbsp, adjust as per requirement. I prefer sugar over jaggery for taste.
Thick Coconut milk – 1 cup
Dry fruits (cashews & raisins, chopped & roasted) – 2 tsp (optional)
  • Peel off the mangoes & chop the pulp finely. Squeeze the seed well to extract the pulp/ juice completely. Discard the seeds.
  • Mix sugar/ jaggery to the chopped fruit and set aside for 10 minutes.
  • Add coconut milk and roasted dry fruits. Serve fresh or chilled.
It tastes heavenly!

Monday, 4 June 2018

Whole Masoor Dal/ Red Lentil Curry

Pulses and lentils being rich sources of protein are ideal to have in everyday diet. They supply the major requirement of protein, vitamins & minerals! Today’s post focuses on one such lentil that is red lentil or whole masoor. This gravy makes a great combination to chapathi/ roti/ poori or even goes well with rice.

Look for my other recipes with lentils and pulses. Kaalu Sambar / Curry made of Pulses and Black Chickpeas Rasam (stew)/ Black Chana saaru.

Here is the recipe for Whole Masoor Dal.
Preparation time: 1 hour
Cooking time: 20 minutes
Serves - 3-4
Whole Masoor dal – 1 cup
Cumin Seeds – 1 tsp
Ginger – ½ inch piece, crushed
Garlic pods – 4-6, crushed
Tomatoes – 2 (medium)
Onions – 1 (medium)
Oil/ Ghee/ Butter – 2 tbsp
Green Chilli – 1
Red Chilli Powder – ½ tsp
Turmeric powder – ½ tsp
Garam Masala powder - ½ tsp
Coriander leaves – few strands
Salt – to taste
Cream – for garnishing (optional)
  • Soak masoor dal for at least 1 hour. It is fine to use the dal soaked overnight too.
  • Pressure cook soaked dal with 3 cups of water. It will be cooked in 3 whistles. Set aside until pressure settle down.
  • Chop cleaned onions & tomatoes and keep separate. Slit/ chop green chilli, keep aside.
  • Peel & crush ginger and garlic well.
  • Heat 2 tbsp oil or butter in a pan/ wok. Add cumin seeds and allow crackling.
  • Add chopped onions & fry until brown (you will get nice aroma). Do this in medium flame & avoid burning.
  • Add crushed ginger & garlic. Fry until raw smell goes away.
  • Add chopped tomatoes and green chilli. Fry them sautéing in between until tomatoes are cooked & becomes tender.
  • Add chilli powder & turmeric powder.
  • Add the cooked masoor dal and add water to adjust the consistency as needed. Press & mash some dal with the spoon to get the thicker gravy.
  • Add garam masala, salt to taste and simmer for 4-5 minutes.
  • Garnish with chopped coriander leaves. Switch of the stove.
  • Serve hot with rotis or rice, adding cream on top!