Ok I have a recipe after a long time.
I'm sure many people must be making this, or variations of it.
But i'm so thrilled mine turned out great today and I must put it down for myself. I used to make it earlier but in the past three years, for some unfathomable reason, I had stopped.
Including a dal in a subji/palya is a great way for me to mask the taste of a vegetable you don't like (i would love to try this with cabbage which i hate in the cooked form). It also adds volume when you're short of any vegetable. And most importantly it easily adds protein to your day's requirements.
What you need:
Capsicum - 4, chopped medium
Onion - 2, chopped
Kadle bele/Channa dal - a small cup
Green chilli -one (more if you like your food spicy)
Curry leaves
Coriander
Ginger
Jeera
Red chilli powder
Turmeric
Lime or amchoor powder
For seasoning -- mustard, jeera, oma/ajwain, uddin bele/urad dal
Salt and sugar to taste
Method:
1. Soak the channa dal for two hours. Drain excess water.
2. Pop it into the mixer along with the chillie, some chunks of ginger, some jeera, salt and sugar to taste, turmeric, a dash of red chilli powder, curry leaves and coriander (chopped)
3. Grind it (DON'T ADD WATER), but just enough to make it a grainy grainy mixture -- don't let it become a paste. It should be chunky...it's ok if you see some unground pieces of dal in it as well.
4. Heat oil in a pan/kadai/bandle, splutter the seasoning (you can vary it and add all you want).
5. Fry the onions light brown.
6. Add the dal mixture and cook it well too (it cooks pretty fast). Cover and let it cook, but keep stirring or dal may stick.
7. Add the capsicum.
8. Taste and check to adjust salt /spice levels. You can sprinkle on some red chilli powder if it sin't giving you a kick ;-)
9. Sprinkle on some drops of lime or add some amchoor powder to add the tang. Cover for a short while and it's done.
I'm sure many people must be making this, or variations of it.
But i'm so thrilled mine turned out great today and I must put it down for myself. I used to make it earlier but in the past three years, for some unfathomable reason, I had stopped.
Including a dal in a subji/palya is a great way for me to mask the taste of a vegetable you don't like (i would love to try this with cabbage which i hate in the cooked form). It also adds volume when you're short of any vegetable. And most importantly it easily adds protein to your day's requirements.
What you need:
Capsicum - 4, chopped medium
Onion - 2, chopped
Kadle bele/Channa dal - a small cup
Green chilli -one (more if you like your food spicy)
Curry leaves
Coriander
Ginger
Jeera
Red chilli powder
Turmeric
Lime or amchoor powder
For seasoning -- mustard, jeera, oma/ajwain, uddin bele/urad dal
Salt and sugar to taste
Method:
1. Soak the channa dal for two hours. Drain excess water.
2. Pop it into the mixer along with the chillie, some chunks of ginger, some jeera, salt and sugar to taste, turmeric, a dash of red chilli powder, curry leaves and coriander (chopped)
3. Grind it (DON'T ADD WATER), but just enough to make it a grainy grainy mixture -- don't let it become a paste. It should be chunky...it's ok if you see some unground pieces of dal in it as well.
4. Heat oil in a pan/kadai/bandle, splutter the seasoning (you can vary it and add all you want).
5. Fry the onions light brown.
6. Add the dal mixture and cook it well too (it cooks pretty fast). Cover and let it cook, but keep stirring or dal may stick.
7. Add the capsicum.
8. Taste and check to adjust salt /spice levels. You can sprinkle on some red chilli powder if it sin't giving you a kick ;-)
9. Sprinkle on some drops of lime or add some amchoor powder to add the tang. Cover for a short while and it's done.
