Kale - Mango Dhal

Really I too was confused to name this blend of dhal & I never made this combo in any dishes. Yetho thonichu, I started making it. I shared it with my friend Nithya and she liked it to my surprise.              

No doubt, I'll also like whatever I make. This time when I went to india I got freshly made Red Chilli Powder & Corriander Powder. There is a drastic difference in taste, smell & color with this homemade powder. We have many plants back in India for curry leaves. So we made powder out of it by drying it and I am using it directly in all the curries. Voooooow very tasty & healthy. My DD is also consuming curry leaves happily.                    

Methi powder I just grind it in Mixie and have it ready all the times.               

                       

Ingredients:              

Moong Dhal -------------> 1.5 cups                   

Kale ---------------------> 1 bunch, chopped

Raw Mango -------------> Chopped into big chunks

Zucchini -----------------> 1, cubed

Onion --------------------> 1 cup Chopped fine

Tomato ------------------> 1 cup chopped fine

Green Chillies -----------> 2

Methi Powder -----------> 1 tsp

Chilli powder ------------> 2 tsp

Turmeric ----------------> 1 tsp

Tamarind Water --------> 1 cup

Salt ----------------------> A2Y taste

Seasoning                  

Mustard seeds -----------> 1 tsp

Jeera ---------------------> 1 tsp

                       

Procedure                  

v  In a wide sauce pan, pre wash moon dhal and cook it.                       

v  When it is half cooked, add Kale, Mango & Zuchinni, Salt; close with the lid               

v  In another saute pan, do the seasoning with 5 tsp oil; add methi powder, curry leaves powder, Turmeric Powder            

v  Add Onions, Tomatoes, Green Chilies, Chilli Powder until the onions are translucent.                        

v  Meantime, make sure dhaal mixture& the vegetables are cooked                 

v  Now add the onion mixture over the Dhal.                 

v  Pour the Tamraind water also.            

v  Bring it to boil then leave it in medium; close with the lid.                 

v  Garnish with Cilantro               

It goes well will any spicy curry like, Cauliflower curry or Potato kara curry                 

                       

Ideas:            

ü  I use both Moong Dhal & Red Lentils together or mostly Red lentils alone for making dhaal. I like the taste & smell of this lentil.                  

ThanniSaaru

"Green Leaves Soup" This is the closest name I can come up with for this recipe name. It is another traditional healthy recipe by my DM for Ulcers in Stomach & Mouth.                   

In India, my Mom prepares it with Drumstick leaves, Agathi Keerai (Agathi Leaves) or Black Night Shade Leaves                 

Last weekend, all of a sudden I felt like having this Thannisaru, but I didn't have any of these leaves and also very hardly I find drumstick leaves in the Chinese Store.               

On seeing the bunch of Kale Leaves in fridge, my "Idea Bulb" is turned ON instantly.  U r rite, I made this Thannisaaru with Kale leaves.  Kale is considered as a highly nutritious vegatable with powerful anti-oxidant properties.             

                       

Ingredients:              

Kale---------------------> 1 Bunch, washed and Chopped

Small Onions----------> 5 Chopped (Shallots also fine)

Garlic-------------------> 8 cloves Chopped

Milk---------------------> 1 cup boiled, cooled

Salt---------------------> A2Y taste

                       

Procedure:                 

• Add little Water in Saucepan followed by Onions & Garlic, Salt            
• Once it starts boiling add the cut Kale leaves             
• Closed it with the lid to avoid the loss of nutrients.                
• Cook it for 5 minutes, my Mom always makes sure the Green leaves/Vegetables doesn't change color while cooking. "பச்சை நிறம் குன்றாமல் சமைக்கணும்" இது என்னுடைய அம்மா சொல்லி கொடுத்தது. So I also try the same.  This way nutrional value of Vegetables is saved a lot.                  
• Pour the milk over the cooked leaves.            
• Serve it with hot rice & Potato Kara curry or Vazhakkai Kara curry. It tasted soooo good; my DF & DH liked it  very much.                 

                       

Ideas:             

I have seen friends making with cocunut milk and do the seasoning with Jeera seeds.