I love dals with lemon juice. Latha’s lemon rasam has been a great hit at my home. We also love dali thoy with some lemon juice on top. I want to slowly increase the usage of lemon and decrease tamarind and tomato in my cooking. Lets see how that goes.
This dal is inspired by Sanjeev Kapoor’s Dal bahar recipe that I had seen few years ago on TV. I replaced toor dal with masoor dal (the red colored split masoor dal ) since I wanted some change from “friendly neighborhood dal ” – toor dal . We both love the taste of this dal. It is very mild but very tasty. It is one of those, which you go on and on and on eating even after your rice is done :).
In the above picture, you cannot actually see any other vegetables except drum sticks. Wonder where they disappeared, I blame it on gravity. They must have sunk to the bottom :).
Sending this to EC’s AFAM lemon .
Ingredients: 2/3 cup toor dal or masoor dal 1 cup vegetables – green beans, carrots, drum sticks, cauliflower (I use avrekaLu also) 1/4 cup onions(optional) 1/2 tea spn mustard seeds 1/2 tea spn cumin seeds 5-6 curry leaves 1 tea spn fresh ginger-garlic paste 4 green chillies 1/2 tea spn chilli powder ( I didn’t use this ) A pinch turmeric 3-4 strands coriander leaves 1 tbl spn lemon juice Oil Salt
Method: Soak dal in water for about 30mins. Heat oil and add mustard seeds. When they start popping, add cumin seeds. Add curry leaves, green chilies, ginger garlic paste, onions. Fry till the onions turn brownish. Then add turmeric powder, chilli powder, salt, dal , vegetables and cook till done(this can be cooked in pressure cooker to save time). Add coriander leaves, lemon juice. Cook for few minutes. Serve hot with rice.
Serves : 3-4 Preparation time : 30mins
Some of you already know my love for baking. I have been baking atleast one new kind every 15 days or so. I want to post them here so that I remember them. This is one such bread I baked a while ago.
I got the recipe in Taste of home magazine. I made quite a number of changes to original recipe. We love spicy breads, so I included chilli flakes in it. The bread was just out of this world. As soon as it came out of oven, we attacked it, even without giving it the required resting time. I love to eat it with blueberry jam that I made a couple of days ago.
Ingredients: 1 and 1/2 cups whole wheat flour + some more 1 and 1/2 cups all purpose flour 1 and 1/2 tea spn active dry yeast 1/4 cup warm water 1 cup warm milk 1 tbl spn butter 1 egg 1 and 1/2 tea spns sugar 1 tea spn salt 1 cup shredded cheddar cheese 1/4 tea spn red chilli flakes Olive oil
Method: Dissolve the yeast in luke warm water. Leave it aside till the yeast becomes active. Add sugar, salt, milk, melted butter, egg and mix gently. Now add the flours and mix with hand. Take the dough on a lightly floured surface. Add about 1/4 cup of wheat flour if the dough is too sticky. Knead for about 8mins till the dough becomes smooth. Cover with a plastic wrap or damp towel and leave it for 1 hr till the dough becomes double in volume. Press down the dough. Add cheddar cheese, chilli flakes and mix again. Shape into a loaf. Keep the loaf on greased baking sheet. Cover with plastic wrap and leave for around 45mins till it doubles in volume again. Brush the top with little olive oil. Preheat the oven at 350F for about 10mins. Bake for about 30-40mins till the bread is done.
