Split green moong dal fry

Note: whole moong dal has its green outer skin intact. The lentils are yellow on the inside. Split green moong dal retains the green skin in the packaging.

Ingredients:
Split green moong dal - 2 cups
Turmeric - a pinch
Oil - 1/2 tsp + 2 tbsp
Cumin seeds - 1 tsp
Onion, large, sliced thin - 1/2
Serrano peppers, sliced lengthwise (optional) - 2
Ginger, finely chopped - 2" piece
Garlic, finely chopped - 2 tsp
Garam masala - 2 tsp
Tomatoes, small, quartered (or use canned) - 3
Salt - to taste
Coriander leaves, chopped - 3/4 cup

Method:
Wash and drain the dal. Place in a container with 4 cups of water, a pinch of turmeric, and 1/2 tsp of oil. Bring to a boil on high heat. Immediately reduce the heat to medium low and cook covered until done. Take care that the dal should still retain its structure and not become completely mushy.

In a separate pan, heat 2 tbsp oil until hot. Add the cumin seeds and let them splutter (less than a minute). Add the onions and stir well to coat. Add the serrano peppers. Cook until the onions start turning brown, then add the ginger and garlic and stir for a couple of minutes. Mix in the garam masala and stir for a couple of minutes, then add the tomato pieces. Mash them lightly and let cook for about 5 minutes. Then add the cooked lentils, salt, and water (you can control the amount of extra water depending on the desired consistency of the final dish, so start with a small amount and gradually increase it if you like), mix well, cover and cook for five minutes. Garnish with coriander leaves.

Serve hot with rice or chapatis/wheat tortillas.

Author:
Shrinkingsodacan

Mixed vegetable pulao

Ingredients:
Rice - 2 cups (preferably washed and soaked in water for 20 min)
Onion, thinly sliced - 1
Bell pepper, cut into strips - 1
Frozen veggies (broccoli or cauliflower florets, peas, carrots) - totalling 1 cup
Button mushrooms, sliced - 1 cup
Serrano peppers, cut into strips (optional) - 2
Cloves - 4
Bay leaves - 4 small
Cinnamon - 2" stick
Butter, ghee, or oil - 2-3 tbsp
Salt - to taste

Method:
Heat the ghee until it is hot. When ready, add the cloves, bay leaves, and cinnamon and stir for a minute. Add the onions and mix well. Stir fry until the onions start turning brown. One by one, add the following ingredients and mix to coat well: the mushrooms, the rice, the peas and carrots, and the broccoli or cauliflower florets. Add 3 cups of water and salt and mix well. Cook on a high flame until the mixture starts to boil, then cook covered on a low flame until done.

Serve with papad and raita.

Author:
Shrinkingsodacan

Palak mutter malai (Spinach and peas with cream)

Ingredients:
Spinach, boiled and chopped - 1 kg (I used two bags of frozen spinach and microwaved it for 10 min)
Peas, boiled till soft - 1/2 kg (I used one bag of frozen peas)
Cashews - 400 g (salted is fine, but avoid using the roasted/spiced/sweetened kinds)
Onion, cut into large chunks - 1 big
Garam masala - 1 tbsp
Sugar - 2 tsp
Kasuri methi (dried fenugreek leaves) - 1 tbsp (optional, works well with the cream)
Salt - to taste (I ended up using about 1 tbsp)
Cream - 1 cup
Cumin seeds - 2 tsp
Oil - 4 tbsp

Method:
Soak the cashews in water for 15 min. Drain and blend into a fine paste using as little water as possible. Set aside.
Blend the onion pieces into a fine paste using as little water as possible.

Heat 3 tbsp oil in a wok on high flame. When hot, add cumin seeds. When they crackle, add the onion paste and mix well. Fry on medium high heat until the oil separates to the sides. This may take long if the onion paste is watery; if so, cook on high heat until dried out and then add some more oil. When the onion paste is dried and the oil separates, add the cashew paste and mix well. Fry, stirring occasionally, until the bottom is slightly browned. Add a little more oil (or butter or ghee) and fry some more. Mix in the salt, garam masala, sugar, and kasuri methi. Add the boiled spinach and mix well. Cook for five minutes and then mix in the peas. Turn off the stove after another five minutes. Mix in the cream and serve hot with chapatis, naan, tortillas, or rice.

Optionally, stir in 2 tbsp of Sriracha sauce before serving.

Author: Shrinkingsodacan.
Source: This recipe.

Bread Upma

Ingredients:
Bread, toasted and cut into bite-size pieces (I used brown or multigrain bread) - 8 slices
Onion - 1 huge (I used a red onion)
Tomatoes, cut into large pieces - 3-4 small
Chana dal - 1/4 cup
Mustard seeds - 1 tsp
Serrano peppers, chopped fine - 3
Curry leaves (optional) - 1 stalk
Cashews (optional) - 1/2 cup
Turmeric powder (optional) - 1/2 tsp
Garam masala - 1.5 tsp
Salt - to taste
Oil or ghee - 2 tbsp
Coriander leaves, chopped fine - 1/2 cup

Time (cook + prep): 25-30 min.
Servings: 2-3

Method:
Turn on the stove, place a wok with the oil on it and wait till hot. Add cashews, mustard seeds, and chana dal and stir for a couple of minutes. Add the serrano peppers and stir well to coat. Add the onions and fry until golden brown. Add the garam masala and stir for a minute. Add the tomatoes and salt and stir well. Add juice from the can if using canned tomatoes, or add 1/4 cup water. Stir well and cook for 5 minutes. There should be enough liquid that the bread pieces can soak up, but not enough that the pieces become completely soggy and mushy. Add the bread pieces, stir well to coat with the sauce/onions. Garnish with coriander leaves before serving.

Author: Shrinkingsodacan
Source: Alternation to mom's recipe.

Chicken curry with pureed vegetables

Ingredients:
Chicken legs, skinned - 8-10
Onion, sliced thinly - 1 large
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp or to taste
Garam masala powder - 2 tsp
Potatoes, diced into large pieces - 4
Tomatoes, quartered - 3 large
Oil - 4 tbsp
Cloves - 6
Cardamom - 6 pods
Green chillies, sliced lengthwise - 6 medium
Lemon juice - 1/2 cup or to taste
Salt - about 1.5 tsp or to taste
Optional:
Boiled green vegetables (zucchini, spinach, green beans, peas) - 4 cups

Time: (cook + prep) about an hour.
Servings: 6-8

Method:
If using them, purée the boiled green vegetables and set aside.

Heat 3 tbsp oil in a big vessel (I used a pressure cooker). Add the cloves and cardamom and stir fry for a couple of minutes, then add the onion, salt, and ginger-garlic paste and sauté.

When the onions start turning golden brown, if all the oil has been absorbed, add the remaining oil and mix well. Add garam masala and turmeric and stir for a couple of minutes. Add the tomato pieces and mix well, letting it cook for a couple of minutes.

Place the chicken legs in the container, and turn them enough to coat with the sauce. Add water to the level of the chicken legs. Add the potato pieces. Cover and cook for 30 min on a medium-low flame (I used a pressure cooker).

If using them, pour the puréed vegetables over the gravy and mix well. Cook for another 10 min.

Before serving, mix the lemon juice into the gravy. Garnish with coriander leaves.

Author: Shrinkingsodacan
Source: A variation of Naslim's recipe