Chana Masala

Chana Masala is a easy gravy for your chapati or rice. A blend of coconut with spices makes the gravy is tasty. This gravy is made from the Black or KalaChana. 

Chana is Brown Chickpea , a Indian legume variety, healthy and rich in proteins, gluten free and vegan delight. You can add it to make salads, sundal also.

Ingredients

• 1 cup boiled Kala Chana(kadle)

  

  Chana Masala

  
  
• Salt-taste
• Water
• Jeera-1/2 tsp
• Green Chilies-2-3
• Ginger-small piece
• Coconut-1/4 cup grated
• Onion-1/2 cup chopped
• Tomato-1/4 cup chopped 

Seasoning:

• 1 tsp oil
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few

• Method :  
  
  
  Soak the chana previous night in water. Next day in a pressure cooker, cook the chana well for 4-5 whistles. Meanwhile grind grated coconut , onion, ginger, jeera, chilies with less water. Next in a vessel , add the cooked chana,  add the ground paste and mix. Add salt, chopped tomato  and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan, add the seasoning items, once done add to the sabzi. Garnish with coriander leaves.
  
  
  Serve Chana Masala hot with white rice or chapati.

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Avarekayi Saaru / Avarekayi Rasam

Avarekayi Saaru  is a rasam variety made from nutritious and healthy Avarekaalu. Try it if you want something tangy and spicy accompaniment for rice. 

Ingredients:
1 cup Avarekayi

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp boiled kaalu
1/2-1 tsp Jeera

1/2 tsp kalamiri

1-2 tsp rasam pwd
1-2 green chilies.
3-4 tbsp Grated coconut, Fresh
 

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the legumes well. Grind together the items mentioned under for grinding.  Keep it aside. Take a pan, add the ground paste. Add water and mix well. Let it boil for some time. Next add tamarind paste, jaggery and salt simmer for 10-15 mins. Season with the mustard, hing and curry leaves. Enjoy the Avarekayi saaru hot with rice.


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Legumes N Grains

Indian Pulses or the Legumes and Lentils are the protein boosters and provide a number of health benefits. They are important sources of fiber, proteins, vitamins, and minerals and an important requirement of balanced diet.

Legumes N Grains

Urad dal 

Urad dal is the dal that is used to make Idlis and Dosas in South India. It is rich in protein and the iron and frequently used in vegan diets.

Toor dal 

Toor dal is the most important lentil used in almost all Indian homes. It is part of daily diet as it is used to make Dal or Rasam or Sambar and served with rice or chapati. It is yellow in color and is highly nutritious, with high in protein, and vitamins.

Rajma

Kidney beans are healthy and contains high amount of fiber. This is normally eaten by North Indians. 

Green Moong/ Moong Daal /Mung

Moong dal is healthy and rich in nutrients and used in a variety of traditional vegetable dishes. Moong is easy to cook and  relatively easy to digest and suitable for all ages, kids and adults alike. It can be eaten in full or split. There are a variety of dishes that can be done by this legume. Check the link for interesting recipes.

 Chawli / Black eyed Beans

Lohbia are black-eyed beans and also called black-eyed peas. These are rich in fiber and as a high-potassium and can be cooked in variety of ways. Check the link for interesting recipes.

Kabuli Chana / Chole /

Kabul Kadale or Chickpeas beans are a good source of nutrients. It is loaded with proteins and can be combined with healthy greens to prepare a curry. The all time favourite Chole is made from this legume.

Chana Dal

Also known as Bengal Gram. This is the most popular legume in India. Chana dal is used daily for seasoning in South Indian cooking and to make deserts like Holige and Hyagreeva.

Peas

These are available in white and green color. They are pressure cooked and normally used to make Ragda Patties.

These above lentils and pulses can be stored for long in glass or steel containers with air tight lids , closed to protect it from insects, moisture and heat.

Dahi Vada

Dahi Vada yummy vadas (made from lentils-urad dal) added to seasoned, spicy yogurt. Enjoy chilled. 

The combination of lentils and yogurt in Dahi Vada provides a proper balance of protein, carbohydrates, and fats, and with the interesting flavors of chutneys and toppings can help keep you feel full and satisfied for longer periods, making it a satisfying snack or meal option.

Ingredients:

Dahi Vada

1 cup urad dal (for vadas)

(pre-soaked)

2-3 green chillis 

salt to taste
oil - frying
Water
Topping

2 cups yogurt(curds)

1 tsp red chilli powder

1 tsp chaat masala 

1/2 tsp jeera pwd

pinch-sugar(opt)

Method-

 Grind the urad dal with chillies into fine paste.

Add salt to the mix. Prepare the vadas and fry them in oil.

Add these vadas into warm water and let it for 15-20 secs. 

Squeeze any excess water. Meanwhile prepare the dahi mix-add chilli, jeera pwd, salt, chaat masala, sugar and mix well. 

For serving, keep the vadas in a bowl, add the seasoned curds over the vadas. Garnish with coriander leaves and pinch of chaat masala. 

Serve Dahi Vada chilled.

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