Tadka Dal | Dhaba Style Mix Dal Fry

For the second day of cooking Lentil in 3 different way, I have yet another Tadka dal. I know you must be wondering after having posted so many different dals, what more can I possible have! Even I thought so and was surprised that combining different dals, can get you such differently tasting and so delicious dals.

Infact I had tough time deciding on what lentil recipe I could post. I had this teen dal recipe written in my dairy and seeing it was a combination I am yet to try, I decided to make it. Hubby dear liked the dal a lot and infact wanted me to make this quite regular.

So even if it might sound regular, you should try this combination. I always stock a pack of Masoor dal always. I simply put it in the freezer and forget. So it really comes handy when I make such dals. I somehow like how simple a masoor tastes.

Or you could simply check the Dals collected over the years!

All this means that, end of the day even after a heavy dose of rich food, our comfort food will always be a dal.

Nothing like a simple dinner that can get done under 30 mins, with both these dals and roti.

Dhaba Style Mix Dal Fry

Ingredients Needed:

Toor dal - 1/2 cup
Split Yellow Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Onion minced - 1 small
Green Chillies sliced - 3
Ginger grated - 1/4 tsp.
Whole Cumin seeds    1/2 tsp
Red chilli powder  1/4 tsp.
Ghee/ Butter - 2 tbsp
Salt to taste
Coriander leaves, finely chopped    1/2 tbsp.

How to make the Tadka Dal

Mix and wash dals well. Pressure cook for 3 whistles, till soft but not overcooked.

Once the pressure falls down, remove the lid and mash the dal when it is still hot and add enough water.

Heat ghee/butter in a deep non stick pan.

Add cumin seeds, then add onion, ginger and green chilies. Stir fry till soft and nicely browned

Now red chilies and salt, mix well. Add the cooked dal, mix everything together well.

Bring to a boil. Simmer for 3-4 minutes.

Garnish with chopped coriander and lemon juice.

Serve hot with rice, rotis, etc.

Bikaneri Paratha | Dal Stuffed Bikaneri Paratha

We are starting the third week of BM#54. I will be cooking lentils in three different ways. Lentils provide all the protein to a vegetarian and one has to include all different dals in a meal, if one has to get the required protein intake.

Though I have been a vegetarian for the best part of my life, I have never really given much importance to it. A year back I went on a severe exercise regime and ignored my diet. Result was ending up with bad cramps, that none of the doctors could even understand. I finally realized myself and when I told that to my ortho, he was shocked that I am a vegetarian. He then went on to say how one must include at least three different lentil in a meal to compensate or even to get just enough for us to be alright.

Imagine my shock. I hardly ever include more than one and talk about three or more! Anyway the moral of the story was, I should stock up my lentil recipes and make them more. This weeks theme is no where near me making them all the time. Still it was worth the efforts.

The day one recipe is something I made long time back from Sapana's space. The parathas were very good, I wonder why i never posted it, lucky me, it was all there for me to just post it now! The picture setup was inspired by Nalini, who had done a similar setup during the time I had made this. Mine were no where close to how wonderfully Nalini plates her dishes, still it was worth the try.

These dal stuffed parathas are a great source of energy for breakfast. You could make the stuffing ahead and freeze if required. Even just refrigerating will do, you can just make parathas for morning breakfast.

Bikaneri Paratha

Ingredients Needed

For the outer layer:

Wheat flour - 1 cup
All purpose flour/ Maida - 1/4 cup
A pinch salt
Water as required
Oil for cooking the parathas

For filling:

Split Yellow Moong dal - 1/4 cup
Handful of channa dal
Green Chilli - 2 medium
Cumin seeds - 1 tsp
Ginger, grated - 1"
Red Chilli powder 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Amchoor powder - 1/4 tsp
Oil - 2 tsp

How to make the Paratha:

Knead the flours together with salt and ensure the dough is soft, yet stiff. Keep it covered till you make the filling.

Wash and soak Moong dal in water for 1 hour. Drain and grind to make a smooth paste.

Heat oil in a pan, add cumin seeds, once it splutters, add the grated ginger and chopped green chillies.

Add the salt, spice powders and let it get cooked well. This takes about couple of mins.

Now add dal paste and mix well. Let it get cooked well and the mixture dries up.

Set it aside to cool. Divide into small balls.

To make the Bikaneri Paratha

Pinch out equal balls from the dough. Dust well and flatten on the sides. Place the dall balls and enclose on all sides completely.

Dust again and gently roll it out.

Heat a tawa and cook the Paratha on both sides using oil.

Serve with curds and pickle.

Vegetarian Fajitas | Veggie Fajitas with Grilled Corn, Beans and Salsa

For the second day of Tortillas Dishes, I decided to make a Fajitas. Only after taking this up, I realized I was confused between a Fajita, taco and for that matter the quesdillas as well.

So that meant I do some research on the different types of Tortilla dishes, especially how different a Fajita is from a Taco or a Quessadilla.

For a Fajitas, frilled meat is served with tortillas and assorted condiments on the side. This can be eaten as a taco or burrito style.

A Quesadillas is a large tortilla, folded in half, stuffed with Queso (cheese) and other optional stuffing, then grilled on the outside.

Tacos are traditionally small palm sized tortilla, warmed and served open faced or lightly folded. The stuffing can be spiced meat/vegetable garnish. These can be optionally served with cheese.

Burritos on the other hand is similar to a taco in ingredients but uses a larger tortilla served as a closed, cylindrical "wrap".

So coming back to the Fajitas, apart from the grilled meat, condiments, to make a vegetarian version, you could use grilled bell pepper, grilled onions.

I made Vegetarian Fajitas with Refined Beans, Grilled Corn along with Fresh onion, roasted corn and tomato Salsa on a bed of tomato salsa sauce.

Veggie Fajitas with Grilled Corn, Beans and Salsa


For the Tortillas
Flour Tortillas - 2 big
Tomato Salsa - 2 tbsp

For the Grilled corn

Sweet Corn on cob - 1
Olive oil
Salt

For the Refined Beans

Beans/ Rajma - 1 cup
Onions - 2 tbsp
Salt
Fajitas Seasonings - 1/2 tsp
Green and Red Jalapenos - 2
Oil -1 tsp

Grilled Corn, Onion, tomato Salsa - 2 tbsp

How to make the Refined Beans

Soak the bean overnight and change waters couple of times before pressure cooking. Add enough water and pressure cook till tender.

Heat a pan with oil, toss the tenderr beans, add finely chopped onions, chopped jalapones. Add salt and fajita seasonings. Toss everything and combine well.

For the Grilled corn

Smear the oil a bit on the boiled sweet corn, grill it over high flame till its grilled on all sides. Sprinkle salt over it

To assemble the Fajitas

Warm the tortillas over hot pan.

Transfer to a serving plate, spread the tomato salsa in the middle, spread a base of beans over it followed by Roasted Corn onion and tomato salsa.

Fold on both sides and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM