My Lunch ...............15




On some days I cannot bear to eat rice and so suffice myself with some hot rotis, made oil free and have some interesting side dishes.

On such occasion a basic dal is a must of course.

Here my lunch consists of rotis, a spicy potato curry laced with lingering aroma of fenugreek leaves, a spicy dal made of Chana dal, Moong sal and Masoor dal.

I also have a yummy chick pea salad made of cooked chick peas.
I just need to wash it all down with a chilled glass of spiced buttermilk.

The recipe for spicy potatoes with the fragrance of fenugreek is as follows.


Chop some peeled potatoes into smallpieces. In a pan add some oil, pop the mustard seeds, cumin seeds, about 1/2 a tsp of each add a tsp of chilli powder, then add the shoppe potato pieces.

Add a pinch of turmeric powder, a dash of asafoetida powder, sprinkle some water just enoug to cook the potatoes, add some curry leaves for a flavour.
When the potatoes seem cooked within minutes, crush some dried  fenugreek dried and stir well.



The recipe for the spicy dal is also very easy.


Take equal proportions of the chana dal, moong dal / paasi parup, Masoor dal and wash them first.

Then with little water , pressure cook till 2 whistles.
Meanwhile in  a pan add some oil, ad chopped  green chilis, cumin seeds, 1 tbsp grated ginger, some curry leaves, a pinch of turmeric powder, 1/2 chopped tomatoes. Add a tsp of Kashmiri chili powder.
Toss everything well, till the tomatoes look softened.

Meanwhile remove the pressure cooked  dals from the cooker, mash lightly with a wooden spatula, add it to the seasonings with chopped tomatoes,  add little water if the dal looks little thick, mix well, let the mashed dal absorb the flavors of the seasonings.

Garnish with chopped cilantro, check for salt. Remove from flame, add crushed dried fenugreek leaves for a great flavor.


The chickpeas salad

 is made of cooked chick peas tossed with some chopped onions, tomatoes, green chillis and salt.

Garnish with cilantro and add some lime juice when cooled.A seasoning of mustard seeds with green chillies may be made.


Tip

To save time in cooking , chickpeas after soaking for 6 hours or overnight, can be kept in the pressure cooker when cooking the dal , itself, add another plate for potatoes to be cooked whole.When cooled, chop into smaller pieces, so within 12 minutes all the three dishes can be made in one go instead of cooking separately.