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Red split lentils (lentil soup)
11/2   cup red split lentils (masoor dal)
2 medium sized tomatoes
1 teaspoon ground turmeric
1¾ tsp salt
2 tablespoon vegetable oil/ghee
½ tsp whole cumin seeds or five spice mixture ( Panchporan)
2 cloves garlic, peeled and finely chopped
¼ tsp red chili powder (cayenne pepper) or 1 green chili
Put the red lentil dal in a bowl and wash them in several changes of water. Drain and put in a small heavy pan with 6 cups of water and the turmeric. Bring to a boil. Cover partially; turn the heat to low and simmer gently for 45 minutes or longer until soft. Add the salt and stir it in. Chop two tomatoes and add to the dal.
Heat the oil/ghee in a small frying pan over a medium flame. When hot put in the cumin/5 spice mixture seeds and then add the garlic and green chili/chillie powder. Stir once and add the contents of the frying pan to the cooked dal. Stir to mix. Garnish with cilantro and lemon juice

Eggplant Bharta

2 large egg plants
2 big onion finally chopped
1 green chilli/
2 tablespoon fine cut ginger or grated
2 big tomatoes finally chopped/ 2 tbsp lemon juice (option)
1/2 tsp red chilli powder/cayenne
2 tsp coriander powder
salt to taste
1 tsp cumin seeds
2 tablespoons fresh cilantro to garnish
1 tsp Garam Masala

3 tbsp olive or canola oil

Preheat the broiler, with the pan 6 inches from the fire.Broil the eggplants, turning often, 45 minutes or until tender and the skin is well charred. Transfer to paper bag and let stand 10 minutes; peel and discard skin. Or on a gas stovetop char the eggplants over fire.

 In a large bowl, mash the eggplant to a coarse pulp. Set aside.
 Heat 3 tbs of oil in a pan. When hot, put some cumin seeds into it. After about 5 seconds put the finely chopped onion into it. When the onions are light golden brown, add the finely cut green chillies and ginger into it. Heat it for 2-3 minutes. Then add tomatoes and stir for 10 to 12 minutes so the oil separates in the pan.. If you are not using tomatoes go to the next step . Add coriander powder and garam masala and add the eggplant to it. Stir it well and crush the eggplant as much as possible. Keep stirring until egg plant mixes well into this onion and tomato paste. (10 minutes) Garnish with coriander leaves and serve hot with Parathas or Roti. You may add lemon juice on top  for  flavor.

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