Tuesday 5 February 2013

Lamb's lettuce dal.

We had a packet of lamb's lettuce lying since a few days. Neither of us is a salad's person. So I tried this lamb's lettuce dal and it came out very well to my surprise .Lamb's lettuce is a bit difference  from the normal lettuce. the leaves are slightly darker and smaller in size . Its also very slippery. You should be careful while chopping it .

Lamb's lettuce coarsly chopped - 2 cups .
Tuar dal                                      - 1/2 cup .
Green chillies                             - 2
Ginger /garlic paste  ( optional ) - 1/2 tsp.
Salt                                             - to taste.

For seasoning
Mustard seeds /  broken udad dal / one red chilly/ curry leaves /Sesame oil.

1. Boil and mash the tuar dal very smoothly and keep it aside .
2. In a heavy bottomed kadai, take  1 tbsp sesame oil and add the lamb's lettuce  chopped leaves.
3. close the lid and let it  fry for a few minutes on slow fire . Very quickly they will reduce to half their original quantity.
4 .AFter 5-10 minutes , once they are 'cooked' , add the boiled tuar dal .
5 . Add salt and close the lid again  to let it simmer.
6 .Finally take a smaller kadai.
7.Add 1 tbsp sesame oil ( or any oil of your choice) , add the ingredients for seasoning .
8 .Once they splutter, add the seasoning to the dal mixtue .
9. Garnish with lemon juice / coriander leaves as per your wish.  Tastes heavenly with hot rice .
10. If this is made a bit thick, then it can be had with chapati too.

Do try this and mail to me at suparcot@gmail.com .

Monday 4 February 2013

Kal dosa

Renu's recepie.
Idli rice - 3 cups
Raw rice - 1/2 cup
Udad dal -3/4 cup
Soak udad dal and immediately keep in the fridge. Let it soak for  3-4 hours in the fridge.
Soak both the  types of rice together for 3-4 hours .
Grind udad dal first for 15 minutes
It will puff up and fill the entire  grinder .
Remove the udad dal paste and grind the rice for  30 minutes.
Now add the udad dal also and grind together for 10 minutes until smooth .
Let it ferment overnight and make fluffly dosas the next day.