Delicious Restaurant style Dal Tadka without pressure cooker.

1) you need to soak the dal for atleast one hour.

1 cup toor dal (soaked in water for 1 hr.)
1 medium size chopped onion
1 medium size chopped tomato
1/2 tsp turmeric powder
1 tsp red chilli powder
salt to taste
1 tsp oil
1 tsp cumin seeds
a pinch of asafetida (hing)
2 tbsp ghee
1 cinnamon stick
1 chopped ginger
2 -3 cloves garlic
2 green chillies (as per your taste)
2 dried red chillies
1 tsp garam masala (optional)
Steps
1. Wash the dal nicely and soak it for 1 hour.
2. Drain out the water and boil the dal in a pan with 6 cups of water with little salt and turmeric and 3-4
drop of oil.
3. You need to stir the dal in between to make sure it does not stick to the bottom of the pan. You need to
add more water if the dal is not properly cooked. It would take around 1 hour for the dal to be properly
boiled.
4. Now for tempering, take a pan and add ghee in it.
5. When ghee is hot, add cumin seeds. When it begins to splutter, add hing(Asafetida), green and red
chilli, cinnamon, chopped ginger and garlic and onion. Saute it till the raw smell goes and the onion
becomes golden brown.
6. Now add the chopped Tomatoes and cook it on a high flame for 2 mins.
7. Now add salt and red chilli powder. Cook it for half a min and then add the boiled dal to this pan
8. Let the dal boil for 3 to 4 mins . Add garam masala if required. (I have not added it).
9. Put in a serving dish, sprinkle over chopped Coriander and serve hot.
10. To give it an extra taste and make it look like the dal of restaurants, heat oil once again in a pan, add a
few cumin seeds and a pinch of red chilli powder. Pour this over the dal and serve.




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1Aloo Poha and a glass of mosambi juice -Quick Breakfast Menu
How to make Aloo Poha

Prep time - under 10 mins
Cook time - under 10 mins
Serves - 2

Ingredients needed

Poha/Aval - 1 cup
Onion - 1 big finely chopped or 3/4 cup
Ginger - 1 inch piece finely chopped
Green chillies - 1 finely chopped
Potato -1 cup chopped or (1 cup boiled and cubed )
Turmeric powder - a pinch
Salt to taste
Lemon juice to taste

For the seasoning

Mustard -1 tsp
Urad dal - 1/2 tsp
Curry leaves - little

Preparation

Wash aval /poha under running water for 2-3 minutes and drain all the water with a help
of a colander or sieve. Keep it aside. In the meantime we will prepare the potato bhaji.

You can use either chopped (uncooked) potatoes or boiled and cubes potatoes.

Method

Heat a tsp of oil in a pan, add mustard seeds,when it splutters, add urad dal, when dal
turns golden brown, add onions and saute until it turns transparent.

Then add ginger, green chillies, turmeric powder and saute for a few more seconds.

Add cubed potatoes, salt needed and cook until the potatoes are soft. If using boiled
potatoes, saute for just a few seconds.

By this time the poha would have become soft. Fluff it gently with a fork and add to the
above.

Add few drops of lemon juice and mix well. Garnish with coriander leaves and serve hot.
A bowl of steaming hot aloo poha and a glass of Mosambi juice - Quick, healthy and
filling breakfast is ready in just 10 minutes time.






South Indian Style Bread Upma

Bread Upma Recipe - South Indian Style

Prep time - under 10 mins
Cook time - under 15 mins
Serves - 1

Ingredients needed

Bread - 5 slices (brown or white bread)
Onion- 1 big or 2 medium
Tomato - 2
Green chilli - 2 slit
Ginger -1/2 tsp finely chopped
Turmeric powder - a pinch
Sambar powder - 1 tsp
Ghee or oil - 2 tsp for frying bread
Salt to taste

For the seasoning

Oil - 2 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Preparation

Cut bread into squares or tear it into small pieces. Heat 2 tsp of ghee and roast the bread
until golden brown. Switch off and let the bread be in the heat of the pan. (Removing the
outer brown crust is optional)

Cut onions lengthwise.

Method
Heat oil in a pan, add mustard seeds, when it splutters, add onions, ginger, green
chillies, curry leaves and saute until onions turn transparent.

Then add chopped tomatoes, turmeric powder, sambar powder, salt needed and cook
until tomatoes are soft.

Then add bread pieces and toss until bread is well coated with the masala.

Serve hot.You do not need any side dish for this upma. You can have this even as a tea
time snack.






1 -2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger
2 -3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of
fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1 tablespoon fresh lemon juice
Directions:

1 Heat oil in a large, non-stick skillet over medium heat.

2 Add onion and ginger and saute about 3 minutes, or until tender.

3 Add curry powder and stir to coat onions evenly.

4 Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened,
stirring well.

5 Add black beans, chickpeas and salt to taste.

6 Stir to coat beans evenly.

7 Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.

8 Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.

9 Serve warm.

10 This dish goes nicely over some jasmine or basmati rice.