Urad Dal Masala

If you go to an  Indian grocery store you will see that urad dal is available in three types:
1) Whole urad dal which is black
2) Split urad dal which is black and white
3) Split and washed urad dal which is white.

In today’s recipe I used the 3rd type also known as ‘white lentil’. In Indian cuisine it is generally used to make a dry dal masala dish, unlike most dal dishes which are quite liquidy in consistency. I was never the biggest fan of this dish as a kid but I’ve got older I’ve oddly grown to love it. The thing that I love about cooking this dal is that it’s so simple to make-you don’t need a pressure cooker. You won’t find this dish at any Indian restaurant but it’s regularly made in the Sawhney household!  Check out the recipe and try out this authentic dal dish for yourself 🙂

Serves 4

What we need:

For dahl:
250g split washed urad dal (white in colour)
1 tsp salt
1/2 tsp turmeric
For Masala:
3 tbsp olive oil
2 tsp cumin seeds
1 tsp mustard seeds
Pinch of asafoetida powder (hing)
1/2 onion, finely diced
2 garlic cloves, grated
2 tbsp ginger, grated
2 large fresh tomatoes
1 tsp tomato puree
4 mushrooms, diced (optional)
1/2 green or red chilli, finely diced (optional)
1/2 cup of fresh coriander (cilantro), finely chopped
1 tsp salt
1/2 tsp garam maslala
Pinch paprika powder

How we do:

  • Soak the dal in water for 2-4 hours.
  • In a pot, add the dal and add water so it is approx 2″ above the dal. Add salt and turmeric powder. Bring to a boil and simmer for about 10 minutes or until the dal becomes soft. If there is any excess water, drain it.
  • Heat the oil in a pan. Once hot, add the cumin seeds, mustard seeds and asafoetida powder. When they begin to sizzle, add the onion and fresh chilli. Mix well and cook until golden brown.
  • Add the garlic and ginger. Cook four a couple minutes and add the salt, garam masala and paprika powder. Add the tomatos and puree. Mix and cook for a  few minutes. Now add the mushrooms and stir.
  • Once the oil begins to separate from the masala, add the dal and mix well for 2-3 minutes. Add the coriander.
  • BALLE BALLE! You’re good to go. Best served with hot chappatis.

Tandoori Chicken

Tandoori chicken is probably one of the most popular Indian Non Veg dishes. It is generally made at my house when we have dinner parties as an appetizer or as a Summer dish with a side salad.  The basic ingredients for making tandoori chicken are a certain set of spices, yoghurt, lemon and coriander. However, whilst prepping my chicken last week, half way through I looked in the fridge and realised there was no yoghurt to be seen. Nada. So after panicking and a fair bit of rummaging in the fridge, I decided to use milk instead, just to at least help bind all the spices together. I was anxious when I pulled it out of the oven. But the end result? Spicy, flavorful succulent chicken. Pops even said he liked it better than how I usually make it.  So I think this is going to be my new recipe. Also as you can see, the chicken is not red; I opted out usng the red colouring that is usually added. I guess  you can call this ‘unsterotypical tandoori chicken’? All in all this recipe is super easy and super healthy! Have a looky:

Serves 4-6

What we need:
1 whole chicken, skinned and portioned
1 tbsp grated ginger
4 cloves garlic, grated
1 lemon
3 tsp salt
1 tsp garam masala
1/2 tsp chilli powder
1 tsp tandoori masala
1/2 tsp elaichi powder
1 tbsp milk
handful fresh chopped coriander
3 tbsp olive oil

How we do:

  • In a bowl add the chicken and all ingredients listed above and mix well.
  • Marinade and refrigerate for at least 4 hours or overnight. (If you are in a rush, you can cook it immediately, it’s just the longer you let it marinade, the more flavorful the chicken will be) .
  • Preheat oven at the maximum temperature and cook for 10-12 minutes on each size.
  • Balle Balle!! Best served with salad and naan/chappati.


Guacamole

Summer is around the corner and guacamole is a really good accompaniment to wraps, burgers, salads, nachos and potato chips. Also, avocados contain the fats that are good for us so guilt free indulgence all the way!  I’m not a big fan of the store bought stuff so I decided to make it fresh at home. Try it out, let me know what you think..

What we need:
4 avocados
1/2 onion, finely chopped
1 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp ginger juice (optional)
1 tsp salt (or according to taste)
1/2 tsp black pepper
handful of chopped coriander

How we do:

  • Carefully slice each avocado in half, lengthwise and remove the inner stone. Spoon out the flesh into a bowl.
  • Add the remaining ingredients and mash well until creamy but a but chunky.
  • Balle Balle! You’re done! How simple was that?