Add a dash of yumminess to your Wednesday with these special vegetarian recipes by the celebrity chef Sanjeev Kapoor.
TREVTI DAL
Ingredients
1. ⅓ cup skinless split green gram (moong dal), soaked
2. ⅓ cup split pigeon peas (toovar dal), soaked
3. ⅓ cup split Bengal gram (chana dal), soaked
4. ½ teaspoon turmeric powder
5. 1 inch ginger, grated
6. 2 green chillies, slit
7. 1 tablespoon ghee
8. Salt to taste
9. 2 large onions, finely chopped
10. ½ teaspoon red chilli powder
Method
1. Drain and mix the three dals and place them in a pressure cooker. Add three cups of water, the turmeric powder, ginger, green chillies, one-fourth teaspoon ghee and salt, and cook under pressure till the pressure is released three times (three whistles), or till completely cooked.
2. Heat the remaining ghee in a non-stick pan; add the onions and sauté till well browned. Stir in the chilli powder and take the pan off the heat.
3. Just before serving, reheat the dal, add the sautéed onions and mix well. Serve hot with rice.
Chef’s Note: Add some chopped garlic with the onions for a different flavour.
CHANA DAL IN COCONUT GRAVY
Ingredients
1. Split Bengal gram (chana dal), soaked for 4 hours and drained: 1 cup
2. Scraped fresh coconut: 2 tbsps
3. Salt to taste
4. Oil: 2 tbsps
5. Dried red chillies: 4-3
6. Split skinless black gram (dhuli urad dal): 1 tsp
7. Mustard seeds: 1 tsp
8. Asafoetida (hing): ¼ tsp
9. Curry leaves: 12-15
Method
1. Boil 2 cup water in a non-stick pan. Add split Bengal gram and salt, mix well, cover and cook till the gram is done.
2. Heat oil in another non-stick pan. Roughly chop dried red chillies.
3. Add black gram and mustard seeds to the 2nd pan, and let the seeds splutter. Add asafoetida, curry leaves and dried chillies and mix well.
4. Add the tempering to the cooked Bengal gram and mix well. Cover and cook for a minute.
5. Lightly mash the Bengal gram with the back of the ladle. Add coconut and mix well. Simmer for a minute.
6. Transfer into a serving bowl and serve immediately.
