Dal Fry (Spicy Fried Lentil curry)

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1/4 cup red lentils
1/4 cup yellow moong dal (Whole green gram )
1/8 cup masoor dal (red gram )
1/8 cup channa dal (chickpeas )
1/4 teaspoon Garam masala powder
3/4 cup onion (finely chopped)
1/3 cup tomatoes (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
4 tablespoon ghee
salt to taste

Garnish
3-4 hot green chilies
1/2 teaspoon cumin
1/2 teaspoon mustard seed
2/3 teaspoon garlic paste
2/3 teaspoon ginger paste
2 tablespoon coriander (chopped)
1/2 thickly chopped onion

Instructions:Preparation

1 Mix and wash thoroughly all Dals (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done.
2 Heat ½ of ghee and fry onions. Add all of the spices until onions are fried until light golden brown.
3 Add the onion and mixture to Dals (lentils) and cook until done.
4 Heat remaining ghee in a small saucepan on a high. Pour fried garnish to Dal.

5. Finish it by adding chopped coriander.

Serve it with Naan, Rice or Roti

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Stir Fry: Kai Kang Dang (Chicken Curry with Coconut Milk) | Submitted By: Meghan

1/2 cup coconut milk1 tablespoon red curry paste1 pound skinless, boneless chicken breast, cut in bite-sized pieces2 cups coconut milk3 tablespoons fish sauce1 tablespoon brown sugar3/4 cup bamboo shoots, drained2 cups frozen mixed vegetables, thawed1/2 red bell pepper, sliced1/2 orange bell pepper, sliced3/4 cup fresh Thai basil leaves2 tablespoons fresh lime juiceBring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm. Amount Per Serving  Calories: 385 | Total Fat: 26.5g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Kai Kang Dang (Chicken Curry with Coconut Milk)

Servings Per Recipe: 5

Amount Per Serving

Calories: 385

Total Fat: 26.5gCholesterol: 47mgSodium: 801mgTotal Carbs: 18.1g    Dietary Fiber: 4.6gProtein: 23.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the amount of curry paste...we like it spicy! (served with Thai chili sauce at the table, which everyone used to spice it up!) i did not used veggies, but did add half a white onion, sliced thin. served over Jasmine rice. i almost never eat seconds, but i could not get enough of this. EXCELLENT! Was this review helpful? [ YES ]
5 users found this review helpful i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it...

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Sprouted Math (Mooth) Curry

Ingredients:
2 cups sprouted math ( mooth lentil )
chopped red / green chilli1 tsp mustard seedspinch of hing2 tsp garlic paste1/2 tsp cumin powder1/2 tsp turmeric powder1/2 tsp garam masala
salt to taste2 tsp oil
Method:
Soak the math overnight and sprout them.
Heat oil in a pan. Add mustard seeds, chillies and hing.When the mustard seeds crackle, add the garlic paste. Stir for a minute.Now add turmeric powder, cumin powder and garam masala.Add 2 cups of water.When the water comes to a boil, add the sprouts.Add salt and cook covered on a low flame.When the math grains are soft, turn off the heat.Ready to serve.

Serving Suggestions:
Can be served with rice or chapatis.
Tip:
I have added 2 cups of water for 2 cups of math because I wanted it to have a little gravy. If you want it dry, add less water.Some people like to add onion alse. For that, add it before adding the garlic paste and cook it till golden brown and follow the same procedure.You can use 'goda masala' - a maharashtrian speciality - instead of garam masala for a different taste.


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Capsicum and Beans (Avarekai) Curry

A very different blend of spices with healthy green veggies. Enjoy this dish and let me know how it turns out...

Ingredients: 1 cup boiled flat beans/avarekai/papdi/lima beans1 small capsicum ( bell pepper ) , finely cubed3 small tomatoes, diced.1tsp ginger garlic paste2 tsp oilsalt to taste1/2 tsp kashmiri red mirch powderpinch of hing1 medium sized onion1 tbsp poppy seeds2 tbsp soaked beaten rice flakes (poha)5 peppercorns3 garlic cloves1 stick cinnamon2 dried red chillies2 clovesAdd a little water and make a paste from the above ingredientsHeat oil in a pan. Add hing.Add the ginger garlic paste. Now add the ground paste.Cook it thoroughly till it leaves oil.Add the tomatoes, capsicum, beans, kashmiri red mirch powder and salt.Add 1 cup water and cook it with lid covered for 15-20 minutes.Make sure the beans are tender. Turn off the heat.Ready to serve.You can add any other vegetables you like.
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