Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Grilled Potatoes

Grilled potatoes.
An easy and delicious potato recipe. Simple way to cook potatoes. Sharing two different ways and flavours to grill the potatoes. One is on grill pan and for other I have used my halogen oven. If you don’t have halogen oven then you can make it in your microwave or OTG.
Potatoes are available in every season. You can get this vegetable round the year. And its known as a comfort food. Weather you make simple mashed potato or make spicy curry or mix it with any other vegetables it will make your dish delicious.

And potatoes are not bad for our health at all.
Potatoes are naturally gluten-free and they’re packed with nutritional benefits needed for a healthy lifestyle. Potatoes are one of the world’s most versatile vegetables. Foundational in a wide range of international and all-American cuisine, potatoes are the perfect blank canvas for a variety of flavors. This is welcome news when your good health depends on eating a gluten-free diet.
An ideal substitution for some of your favorite bread, grain and pasta-based dishes, potatoes add a boost of nutritional benefits.
Important to a healthy diet, one medium-sized (5.3oz) skin-on potato has:
Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium and antioxidants.
Resistant starch.

Source

Our this week’s 159 #Foodiemonday bloghop theme is #GrilledRecipes.
I am not in a mood or situation to make something fancy because maintenance work is on full swing in our house. But I don’t want to skip. And humble potato comes to rescue. So here is a simple easy and delicious grilled potato recipe for you. I make it so often. Enjoy it as a snack or a side dish.
I have used two different marination for the potatoes. One is with Italian flavour and other is with tandoori masala. Made one in grill pan and one in halogen oven.

Recipe

Potato – 2 large

Olive oil – 4 tablespoon

Salt – 1/2 teaspoon +1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon or to taste

With tandoori masala

Potatoes – 2 large

Salt – 1/4 teaspoon +1 teaspoon

Thick yogurt – 3 tablespoon

Tandoori masala – 1 tablespoon

Oil for greasing the pan

Method 1

1. Wash and peel the potatoes. You can also make it with skin.

2. Make thick slices.

3. Heat sufficient water in a pan. Add 1 teaspoon oil.

4. When the water starts to rolling boil slide the potato slices.

5. Boil for 5 – 6 minutes.

6. Drain the water.

7. Marinate with olive oil, 1/2 teaspoon salt, garlic powder, oregano and chilli flakes.
Marinate for 30 minutes.

8. Now heat a grill pan and grease it with little oil.

9. Place the potato slices on it.

10. When it becomes brown flip and fry the other side too.

Serve hot.

Method 2

1. Heat water in a pan. Add 1 teaspoon salt. When it starts to rolling boil slide the potato slices.

2. Drain the water and marinate with 1/4 teaspoon salt, thick yogurt and tandoori masala.
Marinate for 30 minutes.

3. Arrange the potato slices on a baking tray.

4. Grill on 200° for 6 minutes. If its not perfectly brown grill for 1 – 2 minutes more. Every oven takes different time so check after 6 minutes.

5. Flip the potato slices and grill the other side for 5 – 6 minutes again.

6. Take out your grilled potatoes on a serving plate.
Serve hot as a snack with tea or coffee or serve as a side dish.
Enjoy….

Notes

1. Tandoori masala has enough oil so don’t need to add extra oil.

2. If you don’t have halogen oven then you can grill it in microwave or OTG.

3. You can use black pepper powder instead of chili flakes or use both if you want more spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Batata Bhaji Or Maharashtrian Dry Potato

Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.

I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.

Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.

I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.

You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.

Recipe

Potatoes – 7 – 8 medium

Curry leaves – 15 – 16

Ginger – 1 inch piece

Green chilli – 2 – 3, finely chopped

Rai or mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Chana dal or Bengal gram – a pinch

Udad dal or split and husked black lentil – a pinch

Cilantro or coriander leaves – handful, chopped

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1/2 teaspoon, optional

Oil – 2 – 3 tablespoon

Method

1. Boil and peel the potatoes. Make small pieces.

2. Grate the ginger.

3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.

4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.

5. Now add curry leaves and asafetida or hing. Fry for few seconds.

6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.

7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.

8. Remove from heat. Garnish with cilantro or coriander leaves.

Serve hot with puri, paratha, roti or naan.

Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊

Notes

1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.

2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.

2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.

3. Use chilli according to your taste.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Dal Palak Or Pigeon Peas With Spinach

Dal palak or pigeon peas with spinach.
A delicious, healthy and easy to make lentil. Make it thick or thin as per your choice. You can serve this delicious dal with steamed rice or roti.

Pigeon peas or tuar dal or arhar dal can be delicious with cumin, hing or garlic tadka or tempering. But today we will make it more healthy and delicious with spinach or palak.

And we all know about low calorie and low fat spinach.
Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Source

Pigeon peas or tuar dal are low in fat, very high in protein and dietary fiber.
As well as being a good source of fiber and protein, pigeon peas contain various other healthy nutrients. They contain vitamin C and several member of the B vitamin family including folate and thiamin. They also come with a number of essential minerals including iron, manganese, potassium, and phosphorus.
Source

This dal is very easy to make. If you want you can omit ghee or clarified butter. You can use refined oil instead of ghee. In that case add at least 1 teaspoon ghee add the end for flavour.

Recipe

Pigeon peas or Tuar dal/arhar dal – 1/2 cup

Spinach – 3 cup, cleaned, washed and finely chopped

Tomato – 2 medium, chopped

Green chilli – 1 – 2 chopped

Garlic – 4-5 cloves, crushed or grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt to taste

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Hing or asafetida – 1/4 teaspoon

Ghee or clarified butter – 2 tablespoon

For tadka or tempering

Ghee or clarified butter – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Hing or asafetida – a pinch

Dry red chilli – 1 – 2

Kasmiri red chilli powder – 1/2 teaspoon

Method

Soak tuar dal or pigeon peas for 30 minutes. Boil the dal with salt and turmeric powder in a pressure cooker until dal becomes soft.

Heat 2 tablespoon ghee or clarified butter in a pan. Add cumin seeds. When cumin seeds starts to splutter add Asafetida or hing.

Now add chopped tomatoes, garlic, ginger and green chilli. Saute till tomatoes become mushy.

Add chopped spinach and cumin powder.
Saute for 2-3 minutes or until the spinach becomes soft.

Add boiled dal. Add water as require. If you want thick dal don’t add much water.

Let it boil on low flame for 8-10 minutes or till you get your desired consistency.
Taste and adjust the seasoning. Add chopped cilantro or coriander leaves. Mix well and remove from heat.

Heat 1 teaspoon ghee or clarified butter in a pan. Add cumin seeds and dry red chilli. When the seeds starts to splutter add hing or asafetida and switch off the flame.

Now add kashmiri red chilli powder and pour the tempering into the dal.

Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

 

Note

1. If you want you can omit ghee or clarified butter. You can make it with refined oil.

2. If you are using refined oil add at least 1 teaspoon ghee or clarified butter at the end for flavour.

 

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Sprouts Sundal 

Sprouts sundal.

Very easy to make yet delicious dish made with mung sprouts.

You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.

Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish.  It can be prepared using different legumes.

 Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy. 

I have shared two more sprouts recipes.

Sprouts and oats cutlets

Sprouts appe 

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Source

I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method. 

Recipe 


Mung sprouts – 1 heaped cup 

Curry leaves – 10 – 12

Cumin seeds – 1/2 teaspoon

Mustard seeds or rai – 1/4 teaspoon

Dry red chilli – 1

Asafoetida or hing – a small pinch 

Green chilli – 1 chopped

Ginger – 1/2 inch piece, grated

Salt to taste

Cumin powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon

Oil – 1 tablespoon

Fresh coconut – 1/3 cup, grated 

Lemon juice – 1 teaspoon

Pomegranate seeds and grated coconut to garnish 

Method 


Wash and soak the green mung beans overnight.

Next day drain the water completely. Beans should be moist.

Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.

Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.

Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.

Add grated ginger and green chilli. Saute for one minute.

Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.

Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.

Saute for 5 – 6 minutes on low medium heat.

Remove from heat. Add grated coconut and lemon juice. Mix well.

Taste and adjust the seasoning.

Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.

Notes –

1. If you want to use onion add sliced one onion with curry leaves.

2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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