I had some left over fennel from yesterday ... So today's post is another recipe of a surprisingly delectable dish with fennel. It includes all portions of the fennel - the white bulb, green shoots and the dill-like leaves. (They taste similar to dill as well without Dill's strong flavor). I would go as far as saying I prefer fennel leaves to Dill.
Ingredients:
1/4 cup chana dal
1/4 cup split green mung dal
1/2 cup toor dal
1/4 cup masoor dal
1 tsp fenugreek/methi seeds
1 fennel bulb (more or less)
tadka:
1 tsp jeera
1/2 tsp nigella/onion seeds
1 green chilly
seasoning:
1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp oil/ghee
Boil the dals and fenugreek seeds together in a pressure cooker until completed cooked and mashed up. keep aside.
Chop the fennel bulb, and shoots. The shoots may have some fibrous portions that may need to be stringed/removed. How I did that was if my knife did not go through a portion of the shoot, I just peeled it away and discarded it. While cutting the shoots, the leaves separate as well eliminating the need for any other prepping.
Heat oil/ghee and sputter the cumin seeds and nigella seeds along with a slit green chilly. Add the chopped fennel and saute lightly.
Once the fennel pieces soften, add the boiled dal with the spices (chilly powder, turmeric). I even added left over rasam. Boil and then simmer for 10 minutes.
Serve with roti.
Footnote:
Nigella seeds/onions seeds have a wonderful flavor but it can be quite strong. Need only 1/2 tsp at the most to season a dish.
The greener and the more tender leaves and shoots of the fennel can be added at the end for fresher flavor.
I would NOT add onions or cilantro to the dish to maintain fennel's unique flavor.
Ingredients:
1/4 cup chana dal
1/4 cup split green mung dal
1/2 cup toor dal
1/4 cup masoor dal
1 tsp fenugreek/methi seeds
1 fennel bulb (more or less)
tadka:
1 tsp jeera
1/2 tsp nigella/onion seeds
1 green chilly
seasoning:
1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp oil/ghee
Boil the dals and fenugreek seeds together in a pressure cooker until completed cooked and mashed up. keep aside.
Chop the fennel bulb, and shoots. The shoots may have some fibrous portions that may need to be stringed/removed. How I did that was if my knife did not go through a portion of the shoot, I just peeled it away and discarded it. While cutting the shoots, the leaves separate as well eliminating the need for any other prepping.
Heat oil/ghee and sputter the cumin seeds and nigella seeds along with a slit green chilly. Add the chopped fennel and saute lightly.
Once the fennel pieces soften, add the boiled dal with the spices (chilly powder, turmeric). I even added left over rasam. Boil and then simmer for 10 minutes.
Serve with roti.
Footnote:
Nigella seeds/onions seeds have a wonderful flavor but it can be quite strong. Need only 1/2 tsp at the most to season a dish.
The greener and the more tender leaves and shoots of the fennel can be added at the end for fresher flavor.
I would NOT add onions or cilantro to the dish to maintain fennel's unique flavor.
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