spoon

Quick Pumpkin Dal

3

Posted on 06-03-2011 | By: Radha

Category : Sambar/Kuzambu Varieties, Soup / Sopa

pumpkin

Red Pumpkin

Mong Dal

A few minutes in the kitchen, and this dish is done. The taste is amazing. I make this dal along with rasam for all those unexpected guests or anytime after a hectic shopping schedule. There are days where we have been out the whole day and eaten lunch outside. When it comes to dinner my family usually starts protesting as they want to eat home made food. My husband is very sensitive to processed foods or even freshly made food from restaurants. I’m not sure if it’s the oil or spices. He’s very sensitive to MSG.

Moong Dal

Cut pumpkin

I make the plain dal without any pumpkin, but if it’s there, then this dal is my husband’s most favorite. I love the sweetness of the pumpkin, and Ji (my husband) loves to bite into green chilies. The sweetness and the hotness contrast is very amazing. This dal goes great with any rice, preferably white rice and papads or chips. The dal is phenomenal with roti or store bought tortillas. When I make it a bit thinner, it’s a very filling soup all by itself. When I’m making it into a soup, I make sure I add a little quick cooking barley to make a truly wholesome and complete meal. The Soup by itself is a wonderful hot lunch to pack for oneself. Toss in some bread, a tall glass of fresh Fruit juice, and a salad and you have yourself a small feast!

Ingredients:

  • Red Pumpkin, 2 packed cups
  • Moong Dal, 1 cup
  • Green Chile, as required
  • Salt, as required
  • Sugar, 1 tsp (optional)
  • Curry Leaves, optional, 15
  • Cilantro, optional, 3 Tbsp finely chopped
  • Jeera Powder (Optinal), 1 tsp

Tempering:

  • Grapeseed Oil or Ghee: 1 Tbsp
  • 1 Tbsp Black Mustard Seeds
  • 1 Tsp, Cumin Seeds
  • 1 tsp Urad Dal
  • Red Chili, 2

Method:

Pressure cook Pumpkin and Moong Dal on High for 3 Whistles.

Do not force open pressure cooker, the pressure should release naturally.

Heat a thick bottomed pan.

Add Oil and complete tempering process.

Once spluttering stops, add Curry leaves and Green Chilies.

Add Boiled dal-pumpkin mixture.

Add salt, sugar, and cilantro.

Mix well and add Jeera powder or cumin powder. Stir again.

Turn off the flame and put the lid on.

Let sit for 10 minutes.

Serve immediately.

Can be kept in fridge, but tastes best when consumed immediately.

Adding a few cloves of fresh garlic to the tempering adds a subtle fragrance to it.

Radha’s Fit Mung Dal Soup: A Comforting Lentil Soup

Posted on 07-01-2011 | By: Radha

Category : Kootu/ Dals, Radha's Fit Recipes, Soup / Sopa

This soup is very easy to digest and was given to us when we were too sick to eat anything solid. This soup is also given as a first food for children. The taste is extremely delicious. You can buy Mung Dal as split beans or with it’s husk on. It looks green in color and is used widely in several curries. If it’s your first time, stick to buying split yellow Mung beans from Indian grocery store. The taste of this soup is so awesome that I make it atleast twice a week for that ‘comfort’ feeling. I also feel that it is a light food that restores balance and spirit to the wary soul.

Ingredients:

Mung Beans, split, 3/4 cup washed well

Turmeric, 1 tsp

Black Pepper, for garnish, as required

Salt, 1 tsp or as required

Cumin seeds, 1/2 tsp

Water, 6 Cups

Cilantro, finely chopped, 1 Tbsp

Toasted and pounded cumin, 1/2 tsp (Optional)

Toasted and pounded Coriander Seeds, 1/2 tsp (Optional)

Ghee, 1 tsp.

Curry Leaves, optional (10)

Method:

Remember that the more ghee you add, the better it tastes.

Ghee is recommended highly in ayurvedic cooking.

If Ghee is not available, use Organic Sesame Oil.

In a pressure pan, add Mung Beans, water, and salt.

Cook for one whistle and turn off.

After pressure is relieved, mix well to make sure that water and Beans mix well.

In a pot, heat ghee and add toasted cumin and fry lightly.

Curry leaves may be added at this time.

Add turmeric.

Pour the Soup in it and mix well.

Let the soup reach one boil and then turn it off.

Taste test for salt, and add pepper and pounded powders.

Pour into a serving bowl and garnish with cilantro.

Serve hot with multi grain bread slice or enjoy as is.

Radha’s Fit Soup : Spinach Barley Soup

Posted on 07-01-2011 | By: Radha

Category : Radha's Fit Recipes, Soup / Sopa

I love to drink this soup for lunch with a slice of whole grain bread and a small Organic Romain Lettuce Salad.

Spinach Barley Soup:

Fresh Baby spinach leaves or one small bag of frozen bag (as much as you like)
1 small White Onion, sliced fine
2 cloves Garlic crushed
1 large Tomato chopped into large pieces
Vegetable Broth (Organic) 3 Cups
Water, 3 Cups
Pearl Barley, 1/2 Cup
1 tsp Cumin
1 Green Chile
Salt and Pepper, as required
1 tsp Grapeseed Oil
1 tsp Sesame Oil

Method:

Barley cooks really faster if you soak it for a while or even better, if you have a pressure pan like mine.
In the pressure pan or heavy bottomed pan with a heavy lid, heat both oils. Add Cumin and toast.
Add onions and saute until transparent.
Add Tomato and saute for two minutes.
Add Green chile and salt.
Add spinach and saute until it wilts lightly.
Add Soaked Barley with the water it soaked in, the Broth, and Water.
Put the lid on, and if it’s a pressure pan, keep it for one whistle.
If using pan, boil until tender.
I love using a pressure pan as I know for sure that my soup has not evaporated and thickened out.
If I’m using a thick pan with lid, I make sure that the barley is soaked and cooked before starting out the recipe. That way I can be sure that my soup will not evaporate.
I love to add some cinnamon to this as it’s good for blood circulation and also tastes great.
Serve hot with a slice of whole grain bread, Salt, and Pepper.

Bread:

I usually use Ezekiel Sprouted bread.

Romaine Salad:

I usually break the Romaine hearts, add some fruit like water melon, and about 2 Tbsp of mixed raw nuts.
I drizzle a tsp of Walnut oil.
I make sure to use all organic ingredients

Green Peas Soup

Posted on 14-10-2010 | By: Radha

Category : Soup / Sopa

Green Peas Soup

This lovely and mild soup is a great stress buster for me. It’s filled with proteins and a lot of goodness. It’s a snap to make and I enjoy a warm bowl now and then. Even my kids love it. A hearty yet lite soup, a great way to beat the winter. Again, my MIL’s magic.

Ingredients:

Green Peas, 1 cup (Boil and blend into paste) + 1 Tbsp whole peas

1 Tbsp butter

Bay leaf, 2

1 tsp Cumin Powder

1 tsp Black Pepper + more according to desire

Fresh Cream, 2 Tbsp

1/2 tsp Honey

¼ teaspoon lemon juice

Method:

Heat butter in a pan and gently fry Bay leaf.

Add 1 tsp black pepper and 1 tsp cumin powder.

Fry briefly.

Ground peas paste, fry and add 1 cup water.

After boiling and cooling, strain the liquid.

Add fresh cream, 2 Tbsp.

Add 1 Tbsp peas that was reserved at the beginning.

Now add ¼ tsp lemon juice and ½ tsp honey and mix well.

Serve hot with a dot of butter and extra pepper if desired.