by Currylicious | Apr 21, 2020 | BLOG, Recipes
1/2 cup Yellow Pigeon peas or Red Lentils
1 large Onion
1 Tomato
Fresh Ginger
3 cloves of Garlic
Pinch of Turmeric
Salt to taste
Cayenne
1 teaspoon Lemon Pepper
1 teaspoon Coriander powder
Canola Oil/ Vegetable Oil
1 teaspoon Cumin seeds
Cilantro for garnish
2 teaspoons Lemon Juice
Take 1/2 cup of Yellow Pigeon peas (you can also use Red Lentils) in a pot on a gas and add 1 cup water and keep covered till it cooks completely.You will know the lentils are cooked thoroughly once they turn mushy. Add salt to taste. Keep them aside.
Chop ginger,garlic and onions finely. Then heat a pan, add 2 teaspoons of ghee or clarified butter. Transfer the chopped onion, ginger and garlic to the pan. Also, add pinch of turmeric and cayenne, salt to taste, 1 teaspoon lemon pepper powder and saute well till the onions are caramelized. Then chop a tomato and add it to the pan. Sprinkle some water and keep covered till the chopped tomato cooks well and takes in all the flavors from the spices. This is called a “TARKA” in Indian Cuisine and adds richness to the humble dal which we cooked earlier. Once onion tomato ginger garlic paste is cooked and ready, add the “TARKA” to the cooked lentils. I like to use a hand blender and blend it a little so you can still see bits of caramelized onions and tomatoes. Squeeze some fresh lemon juice or add 2 teaspoons of lemon juice. Chop some cilantro leaves and use to garnish as well. Enjoy!
Nutrition facts
Lentils in general contain high levels of protein and the important aminoacids methionine, lysine and tryptophan.
by Currylicious | Dec 11, 2013 | Recipes
Ingredients:
1 can of chick peas
1 tsp mustard seeds
1 tsp cumin seeds
1tsp lemon pepper powder
1 tsp coriander powder
1 tsp cayenne powder
1 tsp turmeric
2 cloves of garlic
Salt to taste
Canola Oil
1/4 cup grated coconut- frozen or fresh
Preparation:
Heat a pan with canola oil. Add mustard seeds, cumin seeds and wait till splutters. Add turmeric, cayenne, coriander powder, salt and lemon pepper powder. Then chop garlic and add to the pan. Saute for less than a minute. Then transfer the chick peas from the can and mix well for about 3 min’s so it soaks in all the flavors of the spices.
Turn off the heat and add the grated coconut and mix well.
Enjoy! This is such a great healthy snack!
If you do not wish to use the caned chick peas, you can buy the packet of chick peas from the store and soak it overnight. Pressure cook it and use the cooked chick peas.
by Currylicious | Apr 11, 2012 | Nandini's Food Court
I never gave Chick Peas that much attention or respect that it deserved:) all this time until there was this weird craving of a snack once my kids got back from school. I always gave them cookies/ sandwiches/ cupcakes and was tempted to eat some myself. I decided to make something healthy for them as well as me one day and opened my pantry to find canned chickpeas!!!OKK K now what? So I opened it and made something that took me less than 5 minutes:) to prepare.
Now if you do not want to use the canned ones, you can always buy the packet of chick peas from the store and soak some overnight and pressure cook it! Well, I have 2 kids and I really need something that saves me time hence the readily available cooked ones works better for me:)
by Currylicious | Apr 10, 2012 | Recipes
Ingredients
1 large Onion
2 Tomatoes
1 tsp tomato puree
1 tsp cumin powder
1 tsp coriander powder
1 inch piece ginger/ 1 tsp ginger powder
3 cloves of garlic
1 tsp cayenne powder
Salt to taste
Sesame Oil(best) or if you cannot find it Canola oil is fine.
1/2 tsp Mustard seeds
Curry leaves -2/3
Preparation
Chop onions, tomatoes, ginger and garlic. Heat a pan with sesame oil and add the chopped garlic, ginger and onions.
Add salt, cayenne, cumin coriander powder and saute for about 5 minutes till the onions are light brown. Add the chopped tomatoes and saute till the tomatoes also take in all the flavors of the spices and are well cooked. Then transfer to a blender and blend well till smooth.
For garnish, add sesame oil to the pan and add mustard seeds and curry leaves till you hear them splutter!!!!
Transfer the blended chutney paste to the pan with garnish and mix well. Enjoy!!!
by Currylicious | Apr 9, 2012 | Nandini's Food Court
I have always been fascinated by the different ways one can present a CREPE- both savory and sweet! It is indeed one of my favorite dishes:)
Well, I made my version of Savory Crepe with a bright red tomato chutney and a green coriander chutney. The tangy flavor from the tomato chutney and the earthiness from the coriander chutney makes it a perfect dip for the crepe.
