Dal Tadka

Dal Tadka is a popular Indian lentil dish known for its rich flavors and comforting taste. It is made with masoor dal (red lentils), cooked with aromatic spices and tempered with a flavorful tadka (tempering) of mustard seeds and urad dal. This vegetarian dish is not only delicious but also packed with essential nutrients. Let’s dive into the recipe and learn how to make this flavorful Dal Tadka at home!

Health Benefits:
Dal Tadka offers several health benefits due to its nutritious ingredients. Lentils are a great source of plant-based protein, fiber, and essential minerals. They provide a steady release of energy, promote digestion, and help maintain healthy cholesterol levels. The spices used in this recipe, such as ginger, garlic, and turmeric, have anti-inflammatory and antioxidant properties, boosting the immune system and promoting overall well-being.

Ingredients:

• 150g masoor dal (red lentils), washed and soaked for an hour
• 2 tomatoes, sliced thin
• 1 tsp grated ginger
• 1 clove of garlic, grated
• 2 bird’s eye chilies, sliced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida powder
• Salt to taste
• 1 tsp urad dal (split black lentils)
• 1 tsp mustard seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sugar (optional)
• Chopped coriander leaves for garnish

Instructions:

1. In a large saucepan, add the soaked masoor dal along with 400ml of water. Also, add the turmeric powder, asafoetida powder, sliced chilies, grated ginger, and grated garlic.
2. Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to make sure the dal doesn’t stick to the bottom of the pan. Cook until the dal turns soft and mushy.
3. Add salt to taste and mix well. Then, add the sliced tomatoes to the dal. Continue simmering until the tomatoes become soft and blend into the dal.
4. In a separate small pan, heat some oil or ghee over medium heat. Add the urad dal and mustard seeds. Let them crackle and turn golden brown.
5. Once the urad dal is golden brown and mustard seeds splutter, add the red chili powder to the tempering mixture. Stir it for a few seconds to release the flavors.
6. Carefully pour the tempering mixture over the cooked dal. Be cautious as it may splash. Mix well to incorporate the tempering flavors into the dal. Add the sugar and mix well.
7. Garnish the dal generously with chopped coriander leaves.

Serve the delicious Dal Tadka hot with steamed rice or Indian bread like roti or naan. Enjoy the aromatic flavors and wholesome goodness of this classic Indian dish!

Dal

Choi Sum Mulagootal 3.0

Choi Sum Mulagootal 3.0 is an upgraded version of the classic South Indian dish that combines the vibrant flavors of Choi Sum (Chinese flowering cabbage), lentils, and aromatic spices. This revamped recipe takes the traditional Keerai Mulagootal to new heights, offering an enhanced dining experience with its unique blend of ingredients. With its vibrant colors, aromatic spices, and nourishing components, Choi Sum Mulagootal 3.0 is a delightful and wholesome meal that will tantalize your taste buds. Let’s explore the health benefits, discover the ingredients, and learn how to prepare this delectable dish.

Health Benefits:
Choi Sum Mulagootal 3.0 not only offers a delightful culinary experience but also provides numerous health benefits. Here are some of them:

1. Nutrient-rich Choi Sum: Choi Sum, a cruciferous vegetable, is packed with essential vitamins and minerals. It is an excellent source of vitamins A, C, and K, which support immune function, promote healthy skin, and contribute to bone health. Choi Sum also contains dietary fiber, aiding digestion and promoting a healthy digestive system.
2. Protein-packed Lentils: The addition of lentils, particularly toor dal (pigeon peas), adds a substantial plant-based protein boost to Choi Sum Mulagootal 3.0. Protein is essential for tissue repair, muscle growth, and overall health, making this dish an excellent choice for vegetarians and vegans.
3. Antioxidant and Anti-inflammatory Properties: The aromatic spices used in Choi Sum Mulagootal 3.0, such as cumin, black pepper, and red chilies, are rich in antioxidants and anti-inflammatory compounds. These compounds help neutralize harmful free radicals in the body, reduce inflammation, and protect against chronic diseases.
4. Heart-Healthy: Choi Sum is low in calories and contains no cholesterol, making it heart-friendly. Lentils, on the other hand, are rich in soluble fiber, which helps lower cholesterol levels. The combination of Choi Sum, lentils, and spices in this dish contributes to heart health.

Ingredients:

• 300 grams Choi Sum, washed, with leaves trimmed and set aside, and stems chopped
• 140 grams Toor Dal (pigeon peas), washed and soaked overnight
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed (about 400ml)

For the spice powder:

• 1/2 teaspoon cumin seeds
• 2 dry red chilies
• 1 tablespoon urad dal
• 1/2 teaspoon black pepper

For tempering:

• 1 tablespoon coconut oil (or any cooking oil)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida
• A sprig of curry leaves

Instructions:

1. In a pressure cooker, add the washed and soaked Toor Dal, chopped Choi Sum stems, turmeric powder, salt, and enough water to cover the ingredients. Close the pressure cooker with its lid and cook on high heat until it reaches full pressure. Then, reduce the heat to low and cook for about 8-10 minutes.
2. While the dal and Choi Sum stems are pressure cooking, dry roast the cumin seeds, dry red chilies, urad dal, and black pepper in a pan until they become fragrant, and the urad dal turns golden. Allow them to cool, and then grind them into a fine powder using a blender or spice grinder. Set aside.
3. Once the pressure is naturally released from the cooker, carefully open the lid. Add the Choi Sum leaves and the prepared spice powder to the cooker and stir them into the cooked dal and Choi Sum stem mixture.
4. In a separate small pan, heat the coconut oil for tempering. Add the mustard seeds, urad dal, and fenugreek seeds. Once the mustard seeds start to splutter and the urad dal turns golden, add the asafoetida and curry leaves. Fry for a few seconds until fragrant.
5. Pour the tempering mixture over the dal and Choi Sum mixture in the pressure cooker and give it a gentle stir.
6. Put the pressure cooker back on low heat and simmer for another 5-7 minutes, allowing the flavors to blend together.
7. Remove from heat and serve the Choi Sum Mulagootal 3.0 hot with steamed rice or Indian bread like chapati or fulkas.

Note: Adjust the spices and seasoning according to your taste preferences. Enjoy the delightful flavors and health benefits of Choi Sum Mulagootal 3.0!

Choi Sum, Dal, Mulagootal, New Recipe, Traditional

Pesarattu – Andhra-style Green Gram Dosa

Pesarattu is a popular breakfast dish from the southern Indian state of Andhra Pradesh. It is made using mung beans (green gram) and is typically served with Sambar, a lentil-based vegetable stew, or various chutneys.

Pesarattu is a nutritious and delicious dosa variant that offers a healthy start to the day. Made with soaked and ground mung beans, it is packed with protein and fiber. This savory pancake is mildly spiced with green chillies, flavored with onions and curry leaves, and cooked to perfection until crispy. Pesarattu is a favorite among dosa lovers for its unique taste and texture.

Health Benefits: Pesarattu is not only a flavorful dish but also provides several health benefits. Here are some key advantages:

1. High in Protein: Mung beans are a rich source of plant-based protein, making pesarattu a great choice for vegetarians and vegans.
2. Rich in Fiber: The use of whole mung beans in the batter ensures an adequate intake of dietary fiber, promoting digestion and aiding in weight management.
3. Low in Fat: Pesarattu is a low-fat dish, especially when cooked with minimal oil. It can be a healthier alternative to calorie-dense breakfast options.
4. Gluten-free and Nutritious: As pesarattu is made from mung beans, it is naturally gluten-free and can be enjoyed by individuals with gluten sensitivities or celiac disease. It also contains essential nutrients like iron, magnesium, and folate.

Ingredients:

• 160 grams mung beans, washed and soaked overnight
• 4 green chillies (adjust to taste)
• Salt, to taste
• 1/4 teaspoon asafoetida
• Oil for cooking
• 1 medium-sized onion, finely chopped
• 1 sprig curry leaves, torn up

Instructions:

1. Wash the mung beans thoroughly and soak them overnight in water.
2. Drain off the water from the soaked mung beans and transfer them to a mixer jar or blender.
3. Add 4 green chillies (adjust the quantity according to your spice preference) to the jar with the mung beans.
4. Grind the mung beans and green chillies together to form a smooth batter. If needed, add a little water to achieve the desired consistency.
5. Transfer the batter to a large bowl and add salt, asafoetida, onions, and curry leaves. Mix well.
6. Heat a dosa pan or non-stick skillet on medium heat and lightly grease it with oil.
7. Pour a ladleful of the batter onto the center of the pan and spread it gently in a circular motion to form a thin pesarattu.
8. Drizzle some oil around the edges of the pesarattu and cook on low to medium heat until the bottom turns golden brown and crispy.
9. Flip the pesarattu and cook for another minute or until the other side is cooked as well.
10. Remove the pesarattu from the pan and serve hot with Sambar or any chutney or pickle of your preference.

Enjoy your nutritious and flavorful Andhra-style Pesarattu!

Note: This is a recipe shared by my significant other.

Dal, Guest Post, Mung Bean, Pesarattu

Aloo Bhindi

Aloo Bhindi is a delicious and tangy Indian dish that combines the flavors of okra (bhindi) and potatoes (aloo). This quick and easy stir-fry is packed with nutrients and offers a delightful blend of spices. Let’s explore the health benefits of the ingredients and learn how to make this flavorful Aloo Bhindi.

Health Benefits:
Okra (Bhindi): Okra is a low-calorie vegetable that is rich in dietary fiber, vitamins (such as vitamin C and vitamin K), and minerals (including potassium and magnesium). It is also known for its potential antioxidant and anti-inflammatory properties.

Potatoes (Aloo): Potatoes are a good source of carbohydrates and provide essential nutrients like vitamin C, vitamin B6, and potassium. They also contain dietary fiber and antioxidants that may contribute to overall health and wellbeing.

Ingredients:

• 250 grams okra (bhindi), washed, dried, and cut into 1-inch pieces
• 150 grams potatoes (aloo), washed, peeled (optional) and cut into small cubes
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon aamchur (dried mango powder)
• Salt to taste
• 2 tablespoons oil

Instructions:

1. Heat oil in a large skillet or frying pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.
4. Add the cubed potatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they are slightly golden and partially cooked.
5. Add the okra (bhindi) to the pan and mix well with the potatoes and onions. Stir-fry for about 5 minutes until the okra is cooked and tender.
6. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well to combine all the spices with the vegetables.
7. Reduce the heat to low, cover the pan, and let the vegetables cook for another 8-10 minutes until the flavors meld together and the tomatoes are soft.
8. Remove the lid and sprinkle garam masala and aamchur (dried mango powder) over the stir-fry. Stir well to incorporate the spices.
9. Cook for an additional 1-2 minutes to allow the flavors to blend.
10. Remove from heat and transfer the Aloo Bhindi to a serving dish.
11. Serve hot with roti, naan, or steamed rice.

Enjoy this flavorful dish as a satisfying main course or a delicious side dish. It’s a perfect way to savor the goodness of vegetables and spices in a traditional Indian recipe while reaping the health benefits they offer.

New Recipe, Okra, Onion, Potato, Tomato

Carrot and Peas Thoran 3.0

Carrot peas thoran is a delicious and nutritious South Indian dish that is typically prepared as a side dish or a part of the main course. It is a dry stir-fry made with thinly sliced carrots, fresh green peas, and a blend of aromatic spices. Thoran is a popular preparation in Kerala cuisine and is known for its vibrant colour, flavors and simplicity.

Ingredients:

• 1 large carrot, diced into very small pieces
• 120 g green peas (freshly shelled or frozen)
• 2 green chilies, sliced thin
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida powder
• Salt to taste
• A generous pinch of brown sugar
• 7-8 curry leaves
• 3/4 tsp mustard seeds
• 1 tbsp urad dal (split black gram)
• 2 tsp cooking oil

Instructions:

1. Heat the cooking oil in a pot or wok over medium flame.
2. Add the mustard seeds and let them splutter.
3. Add the sliced green chilies, and urad dal. Sauté until the dal turns light golden brown.
4. Add the curry leaves, turmeric powder, and asafoetida powder. Mix well.
5. Add the diced carrots and green peas.
6. Sprinkle salt to taste and add a generous pinch of brown sugar.
7. Mix everything well and reduce the heat to low.
8. Cover the pot with a lid and let the vegetables cook in their own steam for about 10 minutes.
9. After 10 minutes, remove the lid and check if the carrots are cooked. They should be tender.
10. If the carrots are cooked, let the thoran cook uncovered on low heat for another 2-3 minutes.
11. Taste the thoran and adjust the salt and sugar if needed.
12. You can serve this dish with rotis, rice and dal, or rice and yogurt.
13. For a variation, you can substitute the green peas with thinly sliced French or runner beans.
14. If desired, you can also add freshly grated coconut at the end or 1 tsp of dry, unsweetened, desiccated coconut.

Carrot, Peas, Tempering, Thoran, Traditional

Dosa

Dosa

Dosa, a popular South Indian dish, has gained worldwide recognition for its thin, crispy, and savory pancake-like texture. This recipe will guide you through the process of making traditional dosa using Matta rice, urad dal, and fenugreek seeds.

Dosa has a long-standing history in South Indian cuisine, originating from the southern regions where rice and lentils are staple ingredients. Over time, dosa has become a beloved street food and restaurant favorite due to its delightful taste and crispy appeal.

Health Benefits of Dosa:
Dosa offers various health benefits, making it a nutritious meal choice. Some of its advantages include:

1. Carbohydrate-rich: Dosa provides ample energy due to its high carbohydrate content, which is essential for maintaining stamina and fueling the body.
2. Fermented goodness: The natural fermentation process involved in making dosa enhances nutrient availability and aids in digestion. It also promotes the growth of beneficial gut bacteria.
3. Protein-packed: The combination of rice and urad dal in dosa provides a complete protein profile, making it an excellent vegetarian protein source.
4. Low in fat: Dosa is relatively low in fat, especially when prepared with minimal oil or ghee. It can be a healthier alternative to other fried snacks.

Ingredients:

• 150 grams Matta rice
• 50 grams urad dal
• 1/4 teaspoon fenugreek seeds
• Salt to taste

Instructions:

1. Rinse the Matta rice, urad dal, and fenugreek seeds under running water. Soak them in water for 4 to 6 hours or overnight.
2. Drain the soaked rice, urad dal, and fenugreek seeds.
3. Grind the rice, urad dal, and fenugreek seeds together in a blender or mixer. Gradually add water to achieve a slightly thick but pourable batter consistency. Add salt to taste and mix well.
4. Transfer the batter to a large bowl, cover it with a lid, and allow it to ferment for 8 to 12 hours or until it doubles in volume.
5. Stir the fermented batter well. Adjust the consistency by adding a little water if it is too thick.
6. Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat. Sprinkle a few drops of water on the tawa. If the water sizzles and evaporates immediately, the tawa is ready.
7. Pour a ladleful of the dosa batter onto the center of the hot tawa. Use the back of the ladle to spread the batter in a circular motion, forming a thin dosa.
8. Drizzle a little oil or ghee around the edges and on the surface of the dosa. Cook it on medium heat until the bottom turns golden brown and crisp.
9. Gently flip the dosa using a spatula and cook the other side for a minute or two.
10. Remove the dosa from the tawa and serve it hot with chutney, sambar, or your preferred accompaniments.
11. Repeat the process with the remaining batter to make more dosas.

Note: While dosas can be made without fermentation, it is important to note that the taste and texture may not be optimal. Fermentation not only enhances the flavor of dosas but also brings about its own health benefits. The natural fermentation process increases the bioavailability of nutrients and promotes the growth of beneficial bacteria, making dosas more nutritious and easier to digest. Therefore, for the best taste and nutritional value, it is recommended to allow the dosa batter to ferment as per the instructions provided.

Enjoy the delightful and crispy dosas, perfectly blending flavors and textures, along with your favorite accompaniments.

Dosa, Matta Rice, Rice, Rice (米饭 mǐfàn), Traditional

Paarikka Puli Pachadi (Bitter Gourd Tamarind Chutney)

This recipe belongs to my significant other.

Paarikka Puli Pachadi, also known as Bitter Gourd Tamarind Chutney, is a tangy and flavorful South Indian dish made with bitter gourd, tamarind, and a blend of aromatic spices. This chutney strikes a perfect balance of flavors by combining the natural bitterness of the gourd with the tanginess of tamarind and the heat of spices. Despite its bitter taste, bitter gourd is known for its numerous health benefits, including its ability to regulate blood sugar levels and aid digestion. Paarikka Puli Pachadi can be enjoyed as a side dish with rice, rotis, or any Indian bread.

Ingredients:

For dry roasting and grinding:

• 1 teaspoon rice
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds
• 1/2 teaspoon fenugreek seeds
• 4 dry red chillies

For tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 tablespoon chana dal
• 1/2 teaspoon asafoetida
• 2 sprigs of curry leaves
• 2 dry red chillies

Other ingredients:

• 200 grams bitter gourd, washed, deseeded, and sliced
• 6 green chillies (adjust to taste)
• 1/2 teaspoon turmeric powder
• Extract from one golf ball-sized tamarind
• Salt, to taste
• 1 teaspoon brown sugar

Instructions:

Dry Roasting and Grinding:

• In a pan, dry roast the rice, black pepper, sesame seeds, fenugreek seeds, and dry red chillies until they become aromatic and slightly golden. Remove from heat and let them cool down.
• Once cooled, grind the roasted ingredients into a fine powder using a grinder or blender. Set aside.

Tempering:

• Heat oil in a wok or frying pan over medium heat.
• Add chana dal and mustard seeds. Wait for the chana dal to turn golden brown and the mustard seeds to splutter.
• Add asafoetida, curry leaves, and dry red chillies. Stir fry until the curry leaves turn crispy.
• Add green chillies and sauté until they release their aroma.

Cooking the Bitter Gourd:

• Add the sliced bitter gourd to the wok and mix well with the tempering ingredients.
• Add turmeric powder and salt to taste. Mix again to coat the bitter gourd slices evenly.
• Pour in the tamarind extract and stir well.
• Cover the pan and allow the bitter gourd to cook until it becomes tender, stirring occasionally.

Adding the Spice Mix:

• Once the bitter gourd is tender, add the ground spice mix that you prepared earlier.
• Sprinkle brown sugar over the mixture and mix everything together until well combined.

Adjusting Seasoning and Consistency:

• Taste the Paarikka Puli Pachadi and adjust the seasoning, adding more salt or spice if necessary.
• If the chutney appears dry, you can add a little water to adjust the consistency. Cook for another minute or two.

Serving:

• Paarikka Puli Pachadi is now ready to be served.
• Serve it as a side dish with steamed rice, Thayir Sadam (curd rice), or any Indian bread like rotis or fulkas.

Enjoy the tangy and flavorful Paarikka Puli Pachadi, and savor its health benefits!

Bitter Gourd, Chutney, Guest Post, Pachadi, Tamarind, Traditional

It is all in the mind

There are moments in life when we find solace and contentment in our own company, relishing the tranquility of being alone. However, there are also instances when solitude feels haunting, and a sense of loneliness engulfs us. Similarly, there are times when we find ourselves in a crowd but feel utterly isolated as the world seems to pass us by. On the other hand, there are occasions when we thrive in social settings, feeling like the life of the party. Why do we experience such contrasting emotions and perspectives in seemingly similar circumstances? Is it solely a reflection of our mindset at a given moment, or are there other factors at play?

The contrasting feelings and perspectives we encounter are indeed influenced by our state of mind and attitude at a particular point in time. Our thoughts, emotions, and overall mental state play a significant role in how we perceive and experience different situations. For instance, individuals who appreciate solitude and value their own company often find solace and contentment when alone. The absence of external distractions allows them to experience a sense of tranquility and peace. Conversely, those who rely heavily on social interactions for fulfillment may feel a profound sense of loneliness when left to their own devices. Importantly, the same individual can experience both perspectives, depending on their mindset and emotional state.

Our emotional state plays a crucial role in shaping our experiences. When we are feeling happy, confident, or energized, we may perceive ourselves as the life of the party, even in a crowded setting. Our positive emotional state enhances our perception of social connectedness and our ability to engage with others. Conversely, if we are feeling down, anxious, or disconnected, we may struggle to find a sense of belonging within a crowd, leading to feelings of isolation and invisibility.

Furthermore, our level of self-awareness and self-esteem significantly influences our perception of solitude and socializing. Individuals with a strong sense of self and healthy self-esteem are more likely to feel at ease and confident in various situations. They possess the ability to navigate both solitude and crowds with a balanced perspective, recognizing that their worth and contentment are not solely dependent on external factors. Conversely, individuals with low self-esteem or a lack of self-confidence may be more prone to feeling lonely or disconnected, even when surrounded by others.

External factors such as specific circumstances, social dynamics, and the level of interaction available in a given scenario can also contribute to our experiences. These external factors can either amplify or alleviate our feelings of solitude or social connectedness, further influencing our perception of the situation.

Recognizing the impact of mindset, environment, and self-awareness on our experiences is vital in managing and directing our thoughts towards a positive direction. By cultivating self-awareness, we gain a deeper understanding of our changing perspectives and needs. Engaging in self-reflection allows us to identify patterns and triggers that affect our emotional state, empowering us to make conscious choices about how we approach solitude and socializing.

Practicing self-care is also essential in nurturing a positive mindset. Taking time for activities that bring us joy, practicing mindfulness or meditation, and engaging in hobbies or pursuits that promote self-fulfillment can contribute to a healthier outlook. Seeking social support from trusted friends or loved ones can provide a sense of connection and alleviate feelings of loneliness.

In conclusion, our experiences of solitude and socializing are not solely determined by external circumstances but are intricately linked to our mindset, emotional state, and self-awareness. Understanding these dynamics enables us to navigate the contrasting perspectives we encounter. Being aware of our changing perspectives empowers us to manage our thoughts and emotions, ultimately steering them towards a positive direction. By practicing self-care, seeking social support, and cultivating a positive mindset, we can enhance our overall well-being and find fulfillment in both solitude and social interactions.

It is within the depths of our own minds where the true power lies. Our experiences of solitude and socializing are not solely dictated by external circumstances, but rather shaped by the thoughts, emotions, and perspectives we cultivate within ourselves.

Note: The seed of this blog was sown while having a routine banter with my daughter about ‘being alone and feeling lonely’ not being the same. She does bring out the intellectual (बुद्धिजीवी/buddhijīvī) in me.

Random Thoughts

Hairy Gourd Mulagootal

Hairy gourd mulagootal is a delectable South Indian dish that showcases the unique flavors of hairy gourd cooked with a blend of aromatic spices and lentils. This nutritious and flavorsome dish offers not only a delightful culinary experience but also several health benefits.

Hairy gourd, also known as hairy melon or fuzzy gourd, is a vegetable with a distinct appearance, featuring a hairy or spiky outer skin and a pale green flesh. It is commonly used in South Indian cuisine for its tender texture and mild taste. Hairy gourd is packed with essential nutrients, making it a valuable addition to a balanced diet.

One of the notable health benefits of hairy gourd is its low-calorie content, making it suitable for weight management. It is also a good source of dietary fiber, which aids in digestion, promotes a healthy digestive system, and helps maintain regular bowel movements.

Additionally, hairy gourd is rich in vitamins A and C, which are essential for supporting immune function and maintaining healthy skin. It also provides minerals such as calcium and iron, which contribute to bone health and proper oxygen transport in the body.

When combined with lentils and aromatic spices, hairy gourd mulagootal becomes a wholesome and nutritious dish. Lentils, such as toor dal or pigeon peas, are a great source of plant-based protein, dietary fiber, and various vitamins and minerals. Lentils also offer benefits such as improved blood sugar control and heart health.

The aromatic spices used in hairy gourd mulagootal, including turmeric, cumin seeds, black pepper, and fenugreek seeds, not only elevate the flavors but also provide their own health-promoting properties. Turmeric contains curcumin, a compound with potent anti-inflammatory and antioxidant effects. Cumin seeds aid in digestion and have been traditionally used for their potential digestive benefits. Black pepper improves digestion and enhances nutrient absorption, while fenugreek seeds offer fiber and have been associated with blood sugar regulation.

Overall, hairy gourd mulagootal offers a delicious way to enjoy the unique flavors of hairy gourd while reaping the nutritional benefits it provides. It can be savored as a main course with steamed rice or enjoyed as a side dish with roti or bread, offering a delightful blend of taste and wellness.

Ingredients:

• 300 grams Hairy Gourd (Dodka/Turai), peeled and cut into bite-sized pieces
• 120 grams Toor Dal (Pigeon Peas), washed and soaked for at least 2 hours
• 250 ml water
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Asafoetida Powder
• Salt to taste
• 1 teaspoon Urad Dal (Black Lentils)
• 1 teaspoon Cumin Seeds
• 3 dry Red Chillies
• 1/2 teaspoon Black Pepper
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Black Lentils)
• A few Fenugreek Seeds
• 2 tablespoons Coconut Oil

Instructions:

1. Peel the hairy gourd and cut it into bite-sized pieces. Set aside.
2. In a pressure cooker, add the washed and soaked Toor Dal, hairy gourd pieces, water, turmeric powder, asafoetida powder, and salt.
3. Close the pressure cooker and cook on medium heat until you hear 3-4 whistles.
4. While the pressure cooker is releasing pressure, dry roast the Urad Dal, Cumin Seeds, dry Red Chillies, and Black Pepper in a pan over low heat until they turn aromatic and the dal turns golden brown. Allow the mixture to cool down.
5. Transfer the cooled roasted dal and spice mixture to a grinder or mortar and pestle. Grind into a fine powder.
6. Open the pressure cooker once the pressure is released naturally. Add the ground spice powder to the cooked dal and hairy gourd in the pressure cooker. Mix well. The hairy gourd should cook in the retained heat and remain tender.
7. In a separate small pan, heat coconut oil over medium heat.
8. Add the Mustard Seeds, Urad Dal, and Fenugreek Seeds to the pan. Allow them to splutter.
9. Pour the tempered spices over the hairy gourd mulagootal in the pressure cooker. Mix well.
10. Taste and adjust the seasoning if needed.
11. Serve the hairy gourd mulagootal hot with steamed rice or as a side dish with roti or bread.

Enjoy the flavorful and nutritious hairy gourd mulagootal, packed with the goodness of hairy gourd and aromatic spices!

Dal, Hairy Gourd, Mulagootal, Traditional

Matta Rice

Matta rice, also known as Kerala red rice or Palakkadan Matta rice, is a unique and traditional variety of rice primarily cultivated in the southern state of Kerala, India. It has a rich history dating back centuries and is deeply ingrained in the local culinary traditions.

Matta rice is characterized by its reddish-brown color, which is attributed to the presence of the bran layers on the rice grains. Unlike white rice, Matta rice is unpolished or partially polished, retaining its bran and germ layers, which lends it a distinct flavor, texture, and numerous health benefits.

In terms of health benefits, Matta rice is highly regarded for its nutritional value. It is rich in dietary fiber, particularly in the bran layers, which aids digestion, promotes bowel regularity, and helps prevent constipation. The rice also contains essential minerals such as magnesium, manganese, and zinc, contributing to bone health, immune function, and energy production. Additionally, Matta rice offers natural antioxidants, including phenolic compounds and flavonoids, which protect the body against free radicals and reduce the risk of chronic diseases. Furthermore, its low glycemic index makes it a favorable choice for individuals managing blood sugar levels or diabetes.

The production of Matta rice follows traditional farming methods in Kerala. The rice is cultivated in rice fields, carefully tended to during its growth, and harvested when the plants reach maturity. After harvesting, the panicles are dried in the sun to reduce moisture content. The rice grains are then minimally processed, with the outer husks removed by threshing or pounding, preserving the bran layers and germ. The processed Matta rice is thoroughly cleaned, sorted, and packaged for distribution and sale.

Overall, Matta rice stands out for its unique taste, texture, and cultural significance in Kerala. Its historical roots, coupled with its health benefits and traditional production methods, have made it a cherished staple in Indian cuisine.

Did you know?, Matta Rice, Rice, Rice (米饭 mǐfàn)

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   Dosa – Gastronaut's Kitchen

   May 5, 2024

   […] texture. This recipe will guide you through the process of making traditional dosa using Matta rice, urad dal, and fenugreek […]

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