Pudina (Mint) Dal

This is a simple recipe but I wanted to catalog it just so I remember that pudina goes well with split green mung dal.

1 cup split mung dal with skin
1 tsp fenugreek (methi) seeds (optional)
1 green chilly, slit

1-2 tsp ghee/oil
1 tsp nigella seeds (kalonji)
2 tsp jeera (cumin) seeds
5-7 curry leaves
ginger grated 1 tsp

1/4 - 1/2 cup pudina (mint) leaves
1/2 cup chopped onions
2 small tomatoes, chopped

1/2 tsp turmeric powder
1/2 tsp jeera (cumin) powder
1 tsp chilli powder
1/2 tsp coriander powder
salt to taste

juice of half a lemon
cilantro (coriander) leaves for garnish

Soak split mung dal for a couple hours with the fenugreek seeds. (This step is optional)
Boil the dal, fenugreek seeds and 1 green chilly until cooked or slightly mashed.
Heat oil/ghee in a pan and fry the jeera seeds, nigela seeds, curry leaves and ginger.
Add onions, mint leaves and turmeric powder and fry.
When onions and mint leaves are done (translucent and wilted respectively) add chopped tomatoes and cook.
When tomatoes lose their raw smell and are pulped up, add the cooked dal, cumin powder, coriander powder, chilli powder and salt. Let it boil so that the flavors blend. Remove from heat, add lemon juice and garnish with cialntro (coriander) leaves.

Notes:
1. Dal takes in more salt than you would expect.
2. Fenugreek seeds do not add to the taste as they taste bitter. But I add them just for the health factor as I don't get to use it much. They blend in with the dal and I seldom notice it in the dish.
3. Freeze ginger for easy grating.

Fennel Motley Dal

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.