Black eyed chick pea, aka Cowpea,is also known as Karamani (tamil), Lobia (hindi), and I wonder, whether enough light has been thrown upon its numerous health benefits!!!It has great amounts of fibre, excelent supply of iron and lot of vitamins and minerals. Its flavour is awesome, that too, with less spices. It lowers cholestrol, amazing for diabetics, rich antioxidant, good for stomach and low in calories.
There are white, brown and red varieties, and I have chosen the red lobia, also called Clay Cowpea, and have instilled the flavour of methi into it, which again, aids digestion, helps heartburn, acid reflux and is a great preventive for colon cancer.
This is a very Saatvik dhal, no onions in it, so can be made on Amavasya or any other pooja days too.
Red Lobia dhal - 1/4 cup
Tur dhal - 1/4 cup
Masoor dhal - 1/4 cup
Grated tomatoes - 2 ripe ones
Turmeric powder - 1/4 tsp
Sambar powder - 3/4 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Salt to taste
Crushed Kasoori methi - 1 tsp
Lemon juice - 1tsp
Ghee - 2 tsps
Jeera for seasoning - 1 tsp
Recipe Cuisine: North Indian; Category: Dhals
Prep time: 10mts; Cooking time: 25mts
Serves 4
All 3 dhals ready to be soaked in hot water for 1/2 hour.
Season jeera in 2 tsps ghee. I normally don't even add curry leaves or coriander leaves to this dhal, fearing, they may affect the flavour of methi and the simple & nutritious Clay peas. Add lime juice and mix well.
Enjoy this superb, saatvik, nutrition laden dhal with rotis or rice. Please season in ghee only, it adds so much flavour to this dhal!
There are white, brown and red varieties, and I have chosen the red lobia, also called Clay Cowpea, and have instilled the flavour of methi into it, which again, aids digestion, helps heartburn, acid reflux and is a great preventive for colon cancer.
This is a very Saatvik dhal, no onions in it, so can be made on Amavasya or any other pooja days too.
Ingredients
Red Lobia dhal - 1/4 cup
Tur dhal - 1/4 cup
Masoor dhal - 1/4 cup
Grated tomatoes - 2 ripe ones
Turmeric powder - 1/4 tsp
Sambar powder - 3/4 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Salt to taste
Crushed Kasoori methi - 1 tsp
Lemon juice - 1tsp
Ghee - 2 tsps
Jeera for seasoning - 1 tsp
Recipe Cuisine: North Indian; Category: Dhals
Prep time: 10mts; Cooking time: 25mts
Serves 4
All 3 dhals ready to be soaked in hot water for 1/2 hour.
Grated tomatoes, all spice powders, crushed kasoori methi, turmeric etc added to the soaked dhal
Pressure cooked for 10 minutes. I always lower the flame after the first whistle, set the timer for 10 minutes and cook. This way, it does not stick to the bottom. Cooked to perfection! Salt added to taste
After opening the cooker, don't mash it up. Red Clay peas will lose their shape. Gently stir them with a ladle, this way, tur and masoor will get mashed, and the Clay peas will retain their shape. Adjust the consistency by adding hot water to the dhal.
After the addition of hot water
Season jeera in 2 tsps ghee. I normally don't even add curry leaves or coriander leaves to this dhal, fearing, they may affect the flavour of methi and the simple & nutritious Clay peas. Add lime juice and mix well.
Served with methi roti and mixed veg curry
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.