Muringa Ila Parippu Kootan (Drumstick leaves curry with toor dal)

Yesterday was my grandmother’s birthday (Happy Birthday Muthassi!) and I wanted to make something that she loves ( but she is totally off non-veg now because of her ayurvedic medicines….y?y??)I asked my maid to bring some drumstick leaves (muringa ila) that my grandmom was craving to have (my grand mom gave me step by step instructions too!). Drumstick leaves are highly nutritious. They are filled with iron, potassium and proteins. 

      I made 'Muringa ila parippu kootan', 'Muringa ila upperi'(drumstick leaves stir fry) and 'Paccha manzha uppilittedhe' (fresh mango pickle). She loved them all (though I’m not very fond of drumstick leaves). Now, let me share the recipe of “Muringa ila parippu kootan” and the rest will be posted soon. 

Preparation time: 40 -45 minutes
Cooking time: 15 minutes
Serves: 6-7

You need: 

1 cup toor dal 

1 ½ cup drumstick leaves
5-7 shallots (pearl onions)
¼ tsp turmeric powder
1 1/2 tsp red chilli powder 

1 cup grated coconut
½ tsp cumin seeds (jeera)
salt to taste
water as required

For garnishing:
1 tbsp coconut oil
10-15 shallots (chopped fine)

Step-by-step: 

Wash and pressure cook the toor dal for 2whistles. Once cool, open the cooker, mash the dal and keep aside 

Clean the drumstick leaves by removing the leaves from the stem and discarding the yellow leaves (now you know why the preparation time is 45 minutes, I hate this process!) 
Wash 2-3 times and allow it to drain 

Grind the pearl onions and ½ tsp chilli powder to a paste (don’t worry if the paste is not smooth) 

In a kadhai, pour the cooked dal 
As the dal starts boiling add the onion chilli paste. Let it cook for about 10minutes on medium flame (till the chilli powder loses its raw smell) 

Now add turmeric powder and chilli powder and stir for another 5 minutes 
Add the required amount of water (to get a curry consistency) 

Meanwhile, make a paste with grated coconut and cumin (you’ll find this to be a common combination in Kerala vegetarian cuisine)
Now add the muringa ila (by now you should know...yeah! drumstick leaves) and salt 

Let the muringa ila cook on medium flame (this will take about 10 minutes) 

Pour in the cumin coconut paste and cook it boils again. Turn off the flame 

In a small tempering pan, heat coconut oil 

Tip in and fry the shallots till dark brown 

Once done, pour over the muringa ila kootan (hmm…love the smell of coconut oil. 
Do not waste any bit of it. Pour a little water into the same pan, once it boils pour over the kootan) 

Serve with piping hot rice, pappads and fresh mango pickle. 

My grandmother loved every moment yesterday…especially the lunch and she hasn’t stopped raving about my Muringa ila kootan ...least to say, I haven’t stopped beaming. 

Let me know what you think of this recipe…and do post your feedback

Yours tastefully!!

Sending this recipe to Kiran's "Cooking with Whole foods" hosted by "Veggie Platter"

Channa Masala / Chole masala

What comes to your mind when you think of Channa?...yes!! the yummy channa batura. In my childhood days, my mother used to make poori channa for most of our family gatherings or birthday parties (on demand of course). But now since my hubby and I are on a diet (trying to be very strict), we have opted for phulkas instead of the batura/poori. But it’s such a delicious dish that you can eat it with just anything…phulka, poori, pav, chapathi, batura, bread, parathas,… Now let’s move on to the easy and simple channa masala recipe

Preparation time: 10minutes (plus time for soaking channa)
Cooking time: 30-40minutes
Serves: 5-6

You need:

2 cups kabuli channa (chick peas)
2 medium sized onions (chopped fine)
2 big tomatoes (chopped fine)
2 green chilies (slit into half)
2 tsp ginger garlic paste
3tbsp oil
1 tsp red chilli powder (alter according to taste)
½ tsp turmeric powder
½ tsp cumin powder (jeera)
½ tsp fennel powder
1 tsp chaat masala
1 tsp garam masala
1 tsp channa masala
¼ tsp asafoetida (hing)
salt to taste
water as required

For garnishing:
Coriander leaves (chopped fine)
Juice of half a lemon

Step-by-step:
Soak channa overnight or for at least 8 to 10 hrs. (If you don’t have much time and you have very little quantity of channa, just fill a thermos flask with some hot water, add the channa and it’s ready in half the time) 

Heat oil in a pressure cooker and add the finely chopped onions. Once they begin to change colour, add the ginger garlic paste. Fry it the paste loses its raw smell. Now add the chopped tomato and fry again 

When the oil separates from the tomato mixture add red chilli powder, turmeric powder, cumin powder, fennel powder, chaat masala (1/2tsp), garam masala (1/2tsp), channa masala, asafoetida and salt. Fry for 5 minutes in low heat. Chop and add the fresh coriander stalks


Check the salt and spice and adjust accordingly 

Add the kabuli channa and give it a good mix 

Pour enough water to cover the channa and pressure cook for 5-6 whistles -It should become soft but not mushy (after the 2nd whistle, it starts smelling divine) 

Turn off the heat and sprinkle half a tsp each of chaat masala and garam masala 

Squeeze the juice of half a lemon and garnish with chopped coriander leaves 

Serve piping hot with roti/bread of your choice and some chopped onions

Enjoy your evening!!

Yours tastefully!!

Dal Fry !!

As simple as it can get...
 
An easy and basic dish that’s probably a part of everyday dining. Made in a jiffy and hassle free, I always make sure that at least one cup of cooked toor dal is stocked in my fridge (Now that’s a free tip!)

Preparation time: 10 mins
Cooking time: 10 mins
Servings: 2-3

Ingredients:                                        

1 cup of toor dal
1 medium sized onion (chopped fine)
3 pods of garlic (crushed)
1 green chilli (slit lengthwise)
1 medium sized tomato (chopped fine)
1/2 tsp of turmeric powder
1/2 tsp chilli powder
2 tbsp of cooking oil
salt as per taste
Water (if required)

For tempering:
½ tsp of cumin seeds
½ tsp of fennel seeds For garnishing:
2 tbsp of fresh coriander (chopped fine)

Step-by-step:
 Wash dal thoroughly. Add 2 cups of water and pressure cook (I usually d0n’t go beyond 2 whistles so that it’s cooked but still has the moisture and is easy to mash)

 While the dal cools down, chop up the onions and tomatoes, crush the garlic pods and slit a green chilli and keep aside

Once cooled, mash the dal

Now heat 2 tbsp of oil in a kadai or a saucepan. Add the ingredients for tempering

When the seeds start popping, add the chopped onion and green chilli

Fry the onions on low flame for about 2 mins

As the onions get ready, wash and chop the coriander leaves fine for the garnish (Chop the stalks fine and add it to the tomato.. this should enhance the flavour)

Into the kadhai goes the chopped tomato and cook till they are soft. Add the garlic, salt and a tsp of chilli powder and fry for a minute. (Hmmm…savour the lovely aroma of garlic)

Pour in the mashed dal and bring to a boil. Simmer for about 5 minutes. (Add water in the right proportion but make sure it’s not watery )

Garnish it with chopped fresh coriander leaves

Serve hot with phulkas, chapathis or steamed white rice

Write in and tell me how this simple dish made fingers lick...

Yours Tastefully!!

Sending this recipe to Kiran's "Cooking with Whole foods" hosted by "Veggie Platter"