Adas Bil Hamod Or Lebanese Lentil Lemon Soup

Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.

You may like one more brown or red lentil recipe on this blog

Whole Masoor dal or red lentil curry

Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Source

Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.

I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia

This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.

Recipe

Brown lentil or whole Masoor dal – 1 cup

Onion – 1 large, finely chopped

Garlic – 3 cloves, minced

Spinach – 50 gram

Cilantro or coriander leaves – 1/2 cup, chopped

Dried mint leaves – 1 tablespoon, crushed

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Lemon juice – 3 tablespoon

Olive oil – 2 tablespoon

Water – 5 – 6 cup or as require

Method

1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.

2. Chop the spinach leaves. Discard the stem.

3.Heat oil in a pan. Add finely chopped onion.

4. Fry till the onions becomes translucent.

5. Add minced garlic and fry till the onions becomes brown.

6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.

7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.

8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.

9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.

10. You can add 1 cup or more water if require to get your desired consistency.

11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.

12. Garnish with mint leaves.

Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

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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Lemon Rosemary Pasta

Pasta with rosemary, oregano, tomato and lemon.

Bored with white sauce pasta? Then try this lemony pasta this time.
Very delicious and aromatic pasta. Lemon and rosemary mixed flavour made it’s taste lip-smacking.

Lemony taste blend with rosemary, oregano and tomato makes the taste awesome.
I have used penne pasta but you can use elbow or any pasta. You can use Basil or any herb of your choice.

Recipe

Penne pasta – 110 gram, boiled

Tomato – 2

Garlic – 4-5

Onion – 1, thinly sliced

Grated ginger – 1 teaspoon

Salt – 1/2 teaspoon or to taste

Dried rosemary – 1 teaspoon

Oregano – 2 teaspoon

Lemon juice – 1 & 1/2 tablespoon

Lemon zest – 1/4 teaspoon

Black pepper powder – 1 teaspoon or to taste

Red chilli flakes – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Sliced almonds to garnish

Method

1. Grind the tomatoes with garlic.

2. Dry roast sliced almonds and keep aside.

3. Heat oil or butter in a pan. Add sliced onion.

4. When the onion starts to change it’s colour into light brown add grated ginger. Fry for few seconds.

5. Add ground tomatoes and garlic. Saute till oil leaves the sides and raw smell of garlic goes away.

6. Add rosemary, oregano, salt black pepper powder and chilli flakes. Saute for few seconds. You can little water from boiled pasta if you feel it too dry.

7. Add lemon juice and lemon zest. Mix well.

8. Add boiled pasta and toss till everything mixed and coated well. You can add little more water if require.

9. Taste and adjust the seasoning. Remove from heat.

10. Garnish with toasted sliced almonds. Serve hot.

Notes

1. You can use Basil or any herb of your choice.

2. Add black pepper and chilli flakes according to your taste.

3. You can use penne, elbow or any pasta.

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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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

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 Salad

Corn salad.
Delicious refreshing filling and healthy salad. Perfect for this hot weather.
Just mix sweet corn, parsley, tomato, cucumber and onion with a tangy delicious dressing. Topped with roasted almond and sesame seeds. And your salad will be ready in a jiffy.
Roasted crunchy almond and sesame seeds will make this salad delish.

You can get some more salad recipe here.
Peas chickpea low calorie salad

Mango pomegranate tender coconut salsa

Fruity salad with corn cucumber and parsley

Its my 300 post on the blog. Sharing this healthy salad and coming soon with one more interesting recipe for you.
Sending this post to the 151 #Foodiemonday bloghop #Corn theme.

I have mentioned above that recipe is very easy and simple. I have used 1 tablespoon almond in it but if you like more crunch then you can use 2 tablespoon sliced roasted almond. If you don’t like parsley then you can use cilantro or coriander leaves, mint, basil or any other herb of your choice.

Recipe

Sweet corn – 1/2 cup

Tomato – 2, chopped

Onion – 1, sliced

Parsley – 1/4 cup

Cucumber – 1

Lemon juice – 2 tablespoon

Vinegar – 2 tablespoon

Mustard powder – 3/4 teaspoon

Black pepper powder – 1 teaspoon

Salt to taste

Olive oil – 2 teaspoon

Almond – 1 tablespoon

Sesame seeds – 1 tablespoon

Method

1. For dressing, in a bowl mix olive oil, salt, mustard powder, lemon juice, vinegar, salt and black pepper powder. Whisk well and keep aside.

2. Dry roast the almonds and sesame seeds.
Let the almonds cool down and slice them.

3. In a bowl mix sweet corn, cubed cucumber, chopped tomatoes, sliced onion and parsley leaves.

4. Mix the dressing in it. Combine everything well.

5. Taste and add more salt and lemon juice if require.
Sprinkle roasted sliced almonds and roasted sesame seeds over it.

6. Cover and keep in refrigerator for at least 30 minutes.

Serve chilled

Enjoy……

Notes

1. If you don’t have parsley then you can use cilantro, mint, basil or any herb of your choice.

2. You can add 1 tablespoon more roasted and sliced almond if you like the crunchiness in your salad.

3. You can use broccoli, capsicum, bell peppers, carrot, radish or whatever vegetable you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Spicy Pineapple Virgin Margarita

Spicy pineapple virgin margarita.
A chilled delicious refreshing alcohol free drink.
Sweetness of pineapple, flavour of cumin and mint, hint of chilli and pink salt and tanginess of lemon makes the drink super yummy 😋

Pineapples are rich in vitamins, enzymes and antioxidants. They may help boost the immune system, build strong bones and aid indigestion. Also, despite their sweetness, pineapples are low in calories.
Source

So you can call it a healthy drink. Diet conscious people can enjoy this guilt free delicious drink.

I made it with or without sparkling water. Both are superbly delicious. You can serve it as a party drink. I didn’t add sugar in it. But if you like you can add sugar or sugar syrup according to your taste. I love this drink with the natural sweetness of pineapple.

Recipe

Pineapple – 1 heaped cup, chopped

Mint leaves – 7 – 8

Water – 1/2 cup

Black salt – 1/2 teaspoon or to taste

Chilli flakes or red chilli powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Blend pineapple and mint leaves with water in a blender.

2. Strain the juice with a strainer.
Add pink or black salt, chilli flakes or powder, cumin powder and lemon juice. Blend again. You can add some ice cube with it.

3. Taste and add more salt and lemon juice if require.

4. Rub lemon on the rim of the glass. Now dip the rim in pink salt.

5. Place some ice cube in the glass. Pour pineapple mixture over it.

6. Garnish with lemon wedges and serve chilled.
Enjoy…….

Notes

1. You can add sugar or sugar syrup if you like.

2. I didn’t use sparkling water but if you want add it just before serving.

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

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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Fruity Salad With Corn Cucumber And Parsley

Fruity salad with corn, cucumber, and Parsley.
A perfect dish for this scorching summer. And a great way to feed kids fruit. A chilled bowl of this fruit salad is filling, delicious and easy to make.

You can use any fruit of your choice. I have used watermelon, pineapple and mango with sweet corn, cucumber, tomato and Parsley.

You can use grapes, banana, apples, kiwi, pomegranate, orange or any fruits you have. If you don’t like Parsley then you can use mint, basil, cilantro or coriander leaves or any herb of your choice. Mix salt and pepper. Drizzle lemon juice and serve immediately or keep in refrigerator and serve chilled. Enjoy a bowl full of chilled fruity salad.
You can get two more salad recipes here.

Pea chickpea low calorie salad

Mango pomegranate tender coconut salsa

Our this week’s 149th #Foodiemonday bloghop theme is #salad.
When all the members vote for salad, I thought of my favourite fruit salad. Yes I love it as lunch in this hot weather. You can adjust the pepper powder according to your taste. Use any fruit available in your pantry. Lemon juice, black salt and pepper powder will make your salad delicious.

Recipe

Sweet corn – 1 cup

Cucumber – 1 cup, diced

Watermelon – 1 cup, scooped or cubed

Pineapple – 1 cup, diced

Mango – 1 cup, scooped or cubed

Tomato – 2, small

Black salt or rock salt – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 2 tablespoon

Chopped Parsley – 2 tablespoon

Method

1. Chop the tomatoes in small pieces. Take only outer part. Remove the pulp or seed. Don’t discard, you can use it in the curries.

2. In a bowl add all the ingredients and chopped tomatoes. You can use halved cherry tomatoes if you want.

3. Add salt, pepper powder and lemon juice.

4. Mix well. Taste and adjust the seasoning. Add more salt, pepper and lemon juice if require.

5. Serve immediately or keep in refrigerator and serve chilled.

Notes –

1. You can use any fruit of your choice.

2. If you don’t have Parsley then you can use chopped mint leaves, basil, cilantro or any herb of your choice.

3. You can also use finely sliced 1 onion in it.

4. You can add chopped green chilli if you like your salad spicy.

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

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.

Please visit my facebook page and hit the like button to get the latest update.

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