| Chickpeas Curry |
| Gujarat Daal |
| Sambhar with Veggie |
| Chole [chickpeas] |
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Serves: 6 [1/2 Cup each] Points per serving: 2
Ingredients:
1 cup red lentils 1 small onion chopped 1 tsp cumin seeds 1 tsp mustard seeds 1 t-cup chopped spinach 2 tsp lemon juice 1 tomato chopped ½ tsp turmeric powder 2 hot green peppers chopped 1 tsp chopped ginger ½ tsp chopped garlic 2-3 tsp oil (any will do) Salt to taste 1 tsp Chopped coriander leaves
Method:
Boil lentils with three cups of water and cook till done.
Heat oil, add cumin seeds, mustard seeds and chopped onions and fry for 3-4 minutes. Then add ginger, garlic and hot green peppers. Fry for few minutes.
Stir in the chopped spinach, tomato, turmeric, cooked lentils and salt to taste. Boil in slow simmer for 5 minutes. Add the lemon juice and coriander leaves. Serve hot with steamed rice.
You can use moong lentils for this recipe too.
Ingredients:
1 can (medium size) garbanzo beans, drained
and rinsed. Method:
Gujarati Daal - Toor Daal Soup
Serves: 8 [1/2 cup each] Points Per Serving : 1
Ingredients:
3/4 cup toor daal 4 cups water 1/4 tsp turmeric 1 big tomato 1 tbsp lemon juice 4 tsp sugar pinch of hing [asafetida] 1/4 tsp cumin seeds 1/4 tsp mustard seeds 1 small bay leaf 1 small cinnamon stick 1 tsp veggie oil 2 tbsp chopped coriander leaves
Method:
Clean toor daal and wash in 3-4 changes of water
Pressure cook toor daal with 3 cups of water, salt, turmeric and chopped tomato. Cook over medium heat till done. Cool till pressure is done or in a saucepan add toor daal, water, salt, turmeric bring to boil over high heat. Reduce the heat cover with lid and simmer until the daal is tender and soupy [ about 45 to 60 minutes].
Add the tomato in the later stages of cooking.
Lightly beat the daal to blend it. Add sugar and lemon juice and mix gently.
Seasoning :
Heat oil in a small frying pan. Add asafetida, mustard seeds, cumin seeds, bay leaf, cinnamon stick. Cover with lid. Once seeds start popping, remove from the heat, add curry leaves and pour this over the daal. Stir to combine. Garnish with coriander leaves and serve hot.
Serving: 10 [1/2 cup each] Points Per serving: 1
Ingredients:
1 cup toor daal 1 medium onion chopped 1 medium tomato chopped 1/2 cup carrots finely sliced 1/2 cup French beans finely chopped 3 tsps sambhar powder 1/2 tsp turmeric powder 1 tsp tamarind paste 2tsp veggie oil Pinch of hing [asafetida] 1/2 tsp mustard seeds 1/2 tsp cumin seeds Few curry leaves Salt to taste
Method:
Clean toor daal and wash in 3-4 changes of water
Pressure cook toor daal with 3 cups of water, salt, turmeric and chopped tomato. Cook over medium heat till done. Cool till pressure is done or in a saucepan add toor daal, water, salt, turmeric bring to boil over high heat. Reduce the heat cover with lid and simmer until the daal is tender and soupy [about 45 to 60 minutes].
When the daal is done add onion tomato, carrot, green beans and sambhar powder. Bring to boil reduce heat and simmer for 10 minutes or until veggie are tender.
Add tamarind paste and continue to simmer
Seasoning:
Heat oil in a small frying pan. when it is medium heat Add hing [asafetida], curryleaves. Once seeds start popping add the daal mixture and stir. Serve hot.
Chole
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