Skinless moong beans with bottle gourd: Moong dal with lauki

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IMG_1269In a matter of weeks, the world has turned upside down. Who would have thought that we would witness this pandemic first hand. Countries are in lockdown, social distancing is the key word of late.

We are all mindful of the food we cook for our family. Something that can be put together easily without pinching the pocket, that will be healthy and will mostly use pantry staples.

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Dal aka lentils or beans are a must in any Indian pantry. These are rich in proteins, the skin on ones are extra high in fibre, not mega pricey, making them a staple food for the masses.

There are innumerable ways to cook Dal. It could be spicy or bland, sweetish or sweet and sour. Throw in some seasonal vegetables, it can be an almost one pot meal with a side of either rice or bread.

IMG_1271 Today”s recipe is one that uses minimum spices, the bottle gourd adds extra nutrients, elevating this homey dish to a five star one.

When goings are tough don’t we all look for something like this?

Recipe; Serves 4 as side.

Ingredients;

Skinless moong dal                                                  one cup

Bottle gourd                                                             one medium

Cooking oil                                                               1 Tbsp

Ghee                                                                         11/2 Tbsp

Grated ginger                                                            1 Tbsp

Turmeric powder                                                        1 tsp

Cumin seeds                                                               1 tsp

Salt to taste

Dried red chillies                                                            2

Green chillies                                                                 2 sliced ( optional )

Jaggery                                                                           1 tsp

Method;

Dry roast the moong dal on medium heat till very lightly coloured, add the oil and fry for another minute. Add a cup of water, cook till half done. Add water as needed, the dish is neither runny nor solid.

Wash the bottle gourd and cut in thin slices ( about half a cm ). Throw in these to the half cooked dal, also add the turmeric powder, jaggery and grated ginger, salt, green chillies and continue cooking till the gourd and dal are cooked, not mushy. Both the dal and gourd should hold shape. Put the gas off.

In a separate pan, heat the ghee, when hot throw in the dried red chillies, cumin seeds, wait till it gets light brown in colour, add this on to the dal.

Adjust salt to taste and enjoy with rice.

 

Sauteed Amaranth leaves: Notey shaag

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There are foods, and then there are superfoods. With a storehouse of phytonutrients, vitamins, minerals, antioxidants and fibres, Amaranth leaves belong to the superfood family.

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Cooked in salads, soups, stews there are so many ways of enjoying these leaves. In Bengali cooking gentle sauteing  the Notey shaag with minimum spices is common. Served as a first course, it is enjoyed with a side of warm rice.

Here is the recipe of these humble Amaranth leaves.

How do you cook these leaves? Would love to hear from you. Leave a comment for me below. Thank you.

Recipe: Serves 4

Ingredients

Amaranth leaves                           500 gms

Mustard oil                                  3 tbsps

Nigella seeds                             1 tsp

Dried red chillies                          2

Fresh green chiliies                      2

Garlic pods (Sliced)                      3

Salt                                            to taste

Method ;

Wash the leaves thoroughly and chop them fine. Take the mustard oil in a deep bottomed pan on high heat. Add the nigella seeds, dried red chillies, saute for a few seconds and then add the green chillies and slices of garlic. saute again for a few seconds, making sure not to burn the garlic slices.Throw the leaves in, cover and cook for about 7 to 8 minutes till done. Sprinkle salt, give it a nice mix.

Enjoy with hot rice and a side of mustard sauce aka kasundi.