Astho Kalai Dal - Whole Black Lentils

Astho Kalai Dal

Astho Kalai Dal which simply refers to whole black lentils, are richer than lentils that are served daily, because the black lentils have not been hulled and contain much more fiber than the hulled and split lentils. Whole lentils don't break down completely, leaving a watery residue so to make it thick and creamy, channa dal is cooked along with the urad dal. It's a popular dish among truckers who dine at truck stops or 'dhabas' all over India. 

The lentils are soaked for half an hour and pressure cooked  with onions, ginger and a variety of spices. In spite of using only half a stick of butter, these lentils were creamy and delicious. They go well with hot, steamed rice or with a variety of Indian breads.

Dal Makhani - Buttery Lentils

Dal Makhani

Dal Makhani which translates to Buttery Lentils is generally made with a lot of butter and cream. This is a lighter version (inspired by the late Tarla Dalal) of a dish that originated in the Punjab region of India. It's a popular dish among truckers who dine at truck stops all over India called 'dhabas'. Because it is made so rich with butter and cream, it is served on special occasions like weddings and festivals.

The base is a combination of whole urad dal and rajma or red kidney beans. The legumes are soaked overnight and pressure cooked the next day with onions, ginger and a variety of spices. In place of dry kidney beans, I used a can to save time.

In spite of using only half a stick of butter, these lentils were creamy and delicious. They go well with hot, steamed rice or with a variety of Indian breads.

Baingan Bhartha

Stir-Fried Eggplants & Peas

When we lived in Defense Colony in New Delhi, there was a dhaba in the corner of our street.  The vegetarian dishes there were wholesome, but some non-vegetarian dishes were very rich. This eggplant preparation was a favorite and something the whole family enjoyed.  It is very simple to make and requires that large eggplants be roasted prior to mashing and cooking. I had oriental eggplant which, as suggested by my niece, I chopped instead of roasting.  The next time, I will chop the oriental eggplant in much smaller pieces so that they practically disintegrate during the slow cooking process.

 

Ingredients:

4 large oriental eggplants, chopped finely

4 Tbsp. vegetable oil

1 tsp. cumin seeds or shah jeera

2 green chilies, chopped fine

3 large onions, chopped fine

1 Tbsp. garlic paste

1 Tbsp. ginger paste

1 Tbsp. tomato paste

3 medium Roma tomatoes, chopped fine  

½ tsp. coriander powder

¼ tsp. cumin powder

½ tsp. garam masala powder

¼ tsp. sugar

2 Tbsp. cilantro, chopped fine

1 tsp. ghee

 

Preparation:

1.    Sputter cumin seeds and chopped chilies in hot oil over medium-high heat.

2.    Add onions and stir-fry until soft and translucent.

3.    Add garlic, ginger and tomato pastes and stir-fry for a minute.

4.    Reduce heat to medium-low and add tomatoes and powdered spices.

5.    Stir well and cook until oil resurfaces.

6.    Add eggplant pieces, stir, cover and simmer again until oil resurfaces.

7.    Stir in frozen peas, cover and cook until peas are cooked.

8.    Garnish with sugar, cilantro and ghee and cook for another minute or two.

9.    Serve hot with cooked basmati rice or chapatis.