Sambhar Powder

One of the reasons why I enjoy cooking is the aroma of spices. The aromas wafting around the home are heady.

I try to make most of my freshly ground spices at home like cumin/jeera powder, coriander/dhaniya powder and various other condiments that are a part of South Indian cuisine.

Sambhar is an important part of our cuisine. I tried the ready to cook powder initially and somehow it never matched up to what mom made. Since the first time I made the powder at home, I swore never to buy the it from the stores.

You need:

• 3 cups coriander / dhaniya seeds
• 1 cup split gram dal / channa dal
• 1 cup split black dal / urad dal
• 1/8 tsp fenugreek seeds / methi seeds
• 1/4 heaped tsp pepper corns
• 5 whole red chilies
• Few sprigs of curry leaves

Steps:

• In a deep pan, dry roast the first three ingredients on a low flame, one by one, till fragrant and slightly brown. Keep stirring continuously to avoid it getting burnt.
• Spread them out on a large plate or tray to cool.
• Roast the methi seeds and peppercorns till the methi changes colour.
• Turn off the heat and then roast the curry leaves and red chilies on the pan. Keep stirring continuously till the curry leaves become crisp.

• Once cooled, grind to a fine powder.
• Store it in an airtight container to retain freshness.
• Use as required to make delicious sambhar.

And that is my daughter in the red, she wanted to pose with the sambhar powder :)

Notes:

• Always use a dry spoon.
• Keep the container tightly closed when not in use.
• Using a tsp or two of the powder while making potato or brinjal roast makes it more flavorful.
• Use as curry powder to flavour noodles.
• Please adjust the quantities of pepper corns and red chilies depending on how spicy you like your sambhar.

Molagapodi / Gun Powder / Spicy Dry Chutney

This fiery powder will be a part of any idli / dosa eating South Indian household. Easy and uncomplicated, all it requires is gentle roasting of lentils and a few other ingredients, pulse them together to a course powder, and it is ready :)

Each household will have a separate recipe and coarseness to which they grind the powder. This is how I learnt to make it from my mother.

You Need:

• 1 cup split gram dal / channa dal
• 2 cups split black dal / urad dal
• Whole red chillies - as per taste
• 1 tbsp white sesame seeds / til
• 1/8 spn asofoetida / hing
• Salt

Steps:

• Dry roast the channa dal and the urad dal separately in a low flame till light brown in colour. Keep stirring to avoid burning.
• Spread it in a large tray to cool. You can put the lentils together after roasting to cool.
• On a very low flame slightly roast the sesame seeds till you get the fragrance.
• In the hot pan stir around the whole chillies that you need.
• When the lentils have cooled to room temperature, pulse them all together in the mixer with the other ingredients to a coarse powder. Check salt and spice and adjust as per taste.
• Transfer to clean and dry containers. Allow it to cool before you close the containers.
• Mix with sesame oil and have with steaming hot idlis, dosas, Aadai.

Notes:

• Store the powder in an air tight container. Always use a dry spoon. It stays fresh for about 2 months if stored outside. For longer, store in the refrigerator.
• I usually use red chillie powder as that helps me control the spice levels.
• Dry roast a few sprigs of curry leaves and grind with the rest of the ingredients for a varied flavour.
• Mix a spoonful of the powder with yogurt for a different taste.
• You can also dice idlis and season with mustard seeds, urad dal, curry leaves and a few tablespoons of this powder in hot sesame oil for a quick snack.

Five-Star Dal Makhani

A simple dish that tastes heavenly. A few lentils, a few spices, a little bit of stirring around and magic is ready.

When I go to an Indian restaurant, I judge their food by the quality of their Dal Makhani. If its not better than what I make, nah, I may just not go back there to eat again !!!

Get your ingredients right and you will have a winner each time.

You need:

• 1/4 cup kidney beans / rajma
• 1/4 cup black gram / full black urad dal
• 1/4 cup split gram dal / channa dal
• 1 medium onion chopped fine
• 2 tomatoes chopped fine
• 2 green chillies chopped fine
• 1" piece ginger cleaned
• 1/4 tsp turmeric powder / haldi
• 1 tsp red chillie powder
• 1 - 2 tbsp fresh cream
• 2 tbsp clarified butter / ghee or regular butter
• Salt
• Corriander leaves chopped - for garnishing

Steps:

• Wash lentils well and soak for 6-8 hours. Then pressure cook till soft along with the full piece of ginger.
• Return to the heat and mash till mushy. Let it boil for 10 minutes. Add water if required and keep stirring. Add salt.

• In a pot heat 1 tbsp of ghee and sauté the chopped onions till soft.
• Add the tomatoes and chillies and cook.
• Once the tomatoes have softened, add turmeric and chillie powder.
• Sauté till you get a fragrant aroma and add the lentil mush to it.
• Let it come to a boil. Check seasonings. Take off heat.

• Add the fresh cream and ghee / butter.
• Garnish with chopped coriander leaves.

Serve hot with steamed rice or rotis.

Notes:

• Add more butter or cream for a more rich taste.
• I always feel this dish tastes better the next day. You can make it earlier and do the last three steps before serving.
• If you are going to have it with rotis, let it be a little thicker. Add a little more water if you will be having it with steamed rice.

Spinach Lentil Curry / Palak Dal (South Indian style) / Keerai Molagutal

I try to include spinach in our meals on a weekly basis. We told our daughter it's the vegetable that Hulk eats to get his strength, and yes, it worked :)

This is a simple curry that goes well with steamed rice.

You need:

• 1 big bunch spinach washed well and finely chopped
• 1/2 cup split and husked green gram / moong dal
• 1/4 tsp turmeric powder
• 5 tbsp fresh grated coconut
• 1 tsp cumin seeds / jeera
• A big pinch mustard seeds
• 1 sprig curry leaves

For the seasoning:

• 2 tsp Oil
• Mustard seeds
• Split skinned black dal / split urad dal

Steps:

• Wash the moong dal. Add 1 and 1/4 cup water along with the chopped spinach and turmeric powder.
• Pressure cook till the dal is well cooked.
• Grind to a paste the coconut, cumin seeds, mustard seeds and curry leaves with a little water.
• In a pan, heat the oil. Add the mustard seeds. When it splutters, add the urad dal and fry till its slightly brown.
• Add the coconut paste and a 1/4 cup water and let it boil.
• Add the dal and spinach which has been slightly mashed with the back of a ladle.
• Season with salt. Let it come to a boil.
• Serve hot with steamed rice and lime pickle.

Notes:

• The curry in my picture looks slightly greenish as I had blended some blanched spinach prior to making the coconut paste. The curry would originally look more yellow.
• You can also blanch the spinach, purée it and add it with the cooked dal to the coconut paste.

Broken Wheat Aadai

Over the years I have got into the routine of preparing hot breakfasts. Along with it also came the task of thinking of something new for each day of the week.

Aadai is easy, and requires no fermenting time. Once you grind it, it's ready to be made.

You need:

• 1 cup broken wheat / lapsi
• 1/4 heaped cup of split, skinned, black dal / urad dal
• 1/4 heaped cup of split gram dal / channa dal
• 1/4 heaped cup of split pigeon peas / tur dal
• Dried red chillies - as per taste
• A handful of curry leaves
• A big pinch asafetida
• Salt as required

Steps:

• Wash the broken wheat and the dals in water a few times and soak for a minimum of 4 hours.
• Grind to a paste adding the rest of the ingredients.
• Heat non-stick girdle. When it is reasonable hot, take one laddle full of the batter and spread it like for a dosa.
• Drizzle a little oil around it. Once it is cooked turn to other side and cook till golden brown.
• Serve hot.

Notes:

• You can substitute the broken wheat with idli rice or use half and half of both. There will be a difference in the texture and taste.
• Alternatively grind using a piece of ginger and green chillies instead of the red chillie.
• You can coarse grind the batter for a crunchier Aadai.
• Instead of grinding the curry leaves, you can fine chop and add to the batter for a varied taste.
• Grind a small onion while making the batter for an onion flavored Aadai.
• Onion Tomato Chutney goes well with the Aadai.
• And for the absolute non-calorie conscious, what goes best with the Aadai is a generous dollop of butter :)