Sides Archives - I camp in my kitchen

Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15

Priya_Srinivasan — Sun, 09 Mar 2025 18:45:14 +0000

Aloo methi matar dal, a comforting dal with potatoes, peas, greens and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee.

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Potato Love

Potato, is our family vegetable. The love for potatoes begins with my father-in-law. My boys, nieces, and nephews all share a crazy love for a simple potato curry.

I take advantage of this potato love and add potatoes with all veggies. Like this aloo baingan curry and mixed vegetable cutlet. We once made a potato base pizza and a Irish potato apple bread.

Adding mashed potatoes to dough while making flatbreads, keeps it soft for long time. Especially for gluten free flours. Like this aloo roti or bajra aloo roti.

Today's Aloo Methi Matar Dal

Aloo methi matar is a famous north-indian style side dish. I have made this dry side dish into a luscious and creamy dal by adding a mix of lentils.

Kids at home love any kind of dal. Steaming hot rice with ladles of dal, is their favorite food. Since we make dal regularly, i try to mix and match dals in my cooking.

Like this Ek thali dal, which has a mix of lentils, veggies, spinach and beans. A wholesome meal when served with rice. Today's methi matar dal too has a combination of 2 dals.

Why as Dal?

Methi or fenugreek leaves has a slight bitter taste to it. When cooked well, you won't find that bitter taste, but kids and greens have different kind of relationship.

During his Show & tell activity, my little fella once said that if possible, he would eradicate green peas. He wanted them gone from the surface of the earth. Yeah, such is the love.

So i paired this healthy fenugreek leaves and green peas with their favorite potatoes and made it into a dal. No complaints heard. If you have kids like mine, check this potato methi cutlet. Yet another delish way to add fenugreek greens into your diet.

The Lunch Thali

Here is another simple to make weekday lunch thali. The lunch plate features

Steaming hot rice
Kothamalli thogayal | Coriander mint thogayal
Curry podi paneer fry (18-20 grams protein)
Beans curry with coconut
Aloo Methi Matar dal
Greek Yogurt (16 grams protein)

How to make Easy Tava Paneer Fry

Why you should try this Methi Matar Dal?

This delish no onion, no garlic dal is quick and easy to make. Simple and easy pressure cooker recipe. It can be made ahead and reheated just before serving.

This comforting dal, uses only chili and ginger for spice. A kid-friendly recipe. The spice level can be adjusted to suit adults too.

This creamy dal with mixed lentils and greens is a wholesome recipe, packing protein, carbs and fiber together. It is a versatile recipe, mix and match with other dal varieties or add more beans/greens and veggies to it. Make it more hearty.

If you are into meal prepping, double or triple the below recipe and store them well. This creamy dal can also be served with rice, roti and soft phulkas. This hearty dal packs well in lunch boxes.

Ingredients to Make Quick & Easy Potato Dal

Lentils & Legumes : The recipe uses a mix of moong dal and whole masoor dal. You can use any mix of dal for this aloo dal.
Vegetables & Greens : As the name suggests, this sattvic dal is made with aloo. It also includes methi (fenugreek leaves) and matar (green peas).

Spices : This creamy dal uses just green chilies and ginger for spice.
Tempering : Regular Indian tempering spices like mustard seeds, cumin, hing, curry leaves, red chili. And a tad bit of fenugreek seeds, that's what makes that sizzling tempering amazingly aromatic.

How to make Aloo Methi Matar Dal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure and keep all the dals ready. Wash and soak them in water for 15- 20 minutes. While the dal is soaking, prepare the vegetables.
Chop and keep methi leaves soaked in water. Peel and chop potatoes into cubes. Wash and chop tomatoes, chilies. Grate ginger and turmeric.

Take a pressure cooker. Add potato, peas, methi leaves. Add chopped tomatoes, grated ginger and turmeric. Drain the water from the dal and add it to the cooker.
Add Salt and enough water to cover the veggies and dal. Mix well. close the cooker and pressure cook for 4-5 whistles.
Open the cooker. Mash the dal roughly with a potato masher. Check the consistency of the dal. If too thick, add ½ cup water and take it to the stove, let it simmer for 10 minutes.

For Tempering, heat oil splutter mustard seeds, crackle cumin, add red chilies and hing.
Add the sizzling tempering to the dal. Garnish with fresh coriander leaves and take it off stove. Serve it along rice or roti.

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Aloo Methi Matar Dal | Potato & Spinach Dal | Lunch Thali #15

Aloo methi matar dal, a comforting dal with potatoes, peas, spinach and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee.

Course Delicious sides, Main Course, Side Dish

Cuisine Indian

Keyword Aloo methi matar, Easy dal recipe, Easy lunch ideas, Easy potato spinach dal, Easy vegan recipe, How to make dal in pressure cooker, Matar recipe, Methi matar dal, Methi recipe, Sattvic recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 240kcal

Equipment

Pressure cooker

Ingredients

50 grams fresh vendhya keerai | fenugreek leaves | methi leaves, 1 bunch of methi leaves, cleaned and chopped
175 grams potato 1 large potato, peeled and chopped
50 grams frozen peas
125 grams tomatoes 1 large tomato
¾ cup moong dal
⅓ cup whole masoor dal
4 green chilies
1 tablespoon grated fresh ginger
½ tablespoon grated fresh turmeric
Fresh coriander for garnish

Tempering

3 tablespoon groundnut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon methi seeds
¼ teaspoon hing or asafoetida

Instructions

Measure all the ingredients mentioned above and keep them ready on the kitchen counter.
Take the dals in a bowl, wash it with water for 2-3 times. Soak them in water for 15 minutes minimum.
Peel and chop the potatoes. Clean the methi leaves. Chop the potatoes, chilies, grate the turmeric and ginger.

How i clean methi leaves

I just cut it off the roots and roughly chop the rest of the leaves. Keep it soaked in water for 10 minutes for the dust to settle. Strain the leaves, soak in fresh water again for 2-3 minutes for any dirt to settle. Strain the leaves and keep it aside.

Let's make Aloo methi matar dal

In a pressure cooker, add chopped potatoes and peas. Add drained methi leaves.
Add the chopped tomatoes, chilies, grated ginger and turmeric. Drain the dal from water and add it to the cooker.
Add water to immerse all the ingredients added. about 3-4 cups of water. Add salt. Close the pressure cooker and cook it for 4-5 whistles.
Let the pressure drop on its own. Open the cooker and roughly mash the dal with a potato masher or back of the ladle.
The consistency should be good. If you find it too thick add ½ cup water and let it simmer for 5 minutes. If you find it thin, let it simmer for 10 minutes.

Let's do the tadka

Heat oil in a tadka pan, when hot, add the tadka ingredients mentioned in the list.
Add the sizzling tadka to the dal. Garnish it with fresh coriander and take it off the stove.
Serve it hot with rice and curry.

Storage Instructions

Any leftover dal can be refrigerated for 3 days in an air-tight container. While serving, remove the amount of dal you will consume for that time, reheat it in the microwave and serve hot.

Video

Notes

The measurement mentioned above is after peeling and chopping the potatoes and cleaning the spinach leaves.

Nutrition

The post Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15 appeared first on I camp in my kitchen.

Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

Priya_Srinivasan — Wed, 12 Feb 2025 18:41:38 +0000

Ek thali dal, a comforting dal with vegetables, spinach and mixed lentils. A no onion, garlic, rich gravy made with ground cashew masala paste, rendering a creamy nutty taste.

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Dal Chawal

Dal-chawal is India's staple food. While we enjoy pizza, pasta, wraps, and rolls, simple dal-chawal is our true comfort.

Dal's simplicity and versatility make it one of the quickest and easiest dishes to prepare. Just pressure cook it with basic spices like chilies and cumin. Add a delicious tempering of mustard seeds, cumin seeds with curry leaves to make it irresistible.

Each Indian state and its regions have their own distinct dal recipes. In South India, dal is often prepared as kootu, a thick stew of vegetables and dal with spice powder.

In contrast, North Indian recipes vary, utilizing different spices, sometimes with vegetables, sometimes without.

We enjoy the simplicity of lachko dal and the richness of dal lucknowi. Both my boys love the delicious Sindhi specialty tridali dal and palak dal.

Ek Thali Dal Story

I used to hoard a lot of cookbooks. There was a time, i used to sit and read cookbooks. Tarla Dalal, Menu rani chellam, Mallika Badrinath, Sanjeev Kapoor books were in my collection.

These cookbooks had just a glossy picture of the dish, and just the recipe. Only later i realized, i yearn for the story behind the recipe.

I remember my friend Huma, lending me this Ariana bundy's Pomegranates & Roses. Oh loved that book, the way each recipes were told with a story, just brilliant. I made this Pomegranate jelly from that book.

Today's Ek thali dal, is inspired from Sanjeev Kapoor's Dal & Kadhis cookbook. The name still intrigues me.

Ek thali means "one plate" in Hindi and Dal is the dish. I am guessing. Since this dal recipe includes a lot of vegetables along with spinach and a mix of dal, it is wholesome. It is named Ek thali, meaning everything in one plate. Again, just a guess.

The Lunch Thali

After a very long time, presenting you all with a Lunch Thali (plate). A weekday vegetarian lunch thali with carbs and loads of protein. The lunch features,

Steaming hot rice
Ek thali dal
Paruppu Rasam
Broadbeans Poriyal | Broadbeans dry curry
Chutneywale Paneer
Cucumber slices
Greek yogurt (16g protein)

Why you should try this Ek thali dal

This delish no onion, no garlic dal is quick and easy to make. Simple and easy pressure cooker recipe. It can be made ahead and reheated just before serving.

This creamy dal with mixed lentils and vegetables is a wholesome recipe, packing protein, carbs and fiber together. It is a versatile recipe, mix and match with other dal varieties and add more veggies and greens to it. Make it more hearty.

If you are into meal prepping, double or triple the below recipe and store them well. This creamy dal can also be served with rice, roti and soft phulkas. This aromatic dal packs well in lunch boxes.

Chutneywale Paneer Youtube Video

Ingredients to Make Rich & Creamy Dal

Lentils & Legumes : The recipe uses a mix of dals. Like Whole masoor, split green gram, chana dal, and brown chickpeas. The original recipe used white chana.
Vegetables & Greens : This all in one dal uses cabbage, Spinach and tomatoes.

Spices : This creamy dal uses rich a masala paste.
The Rich masala paste consists of cashews, fresh coconut, fresh ginger, turmeric and chilies. Along with cumin and coriander seeds imparting an amazing aroma to the dal.

Tempering : Regular Indian tempering spices like mustard seeds, cumin, hing, curry leaves, green chili. And a tad bit of fenugreek seeds, that's what makes that sizzling tempering amazingly aromatic.

How to make Rich Aromatic Dal in Pressure Cooker

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure and keep all the dals ready. Wash and soak them in water for 30 minutes. While the dal is soaking, prepare the vegetables.
Chop and keep palak soaked in water, Clean and chop cabbage. Wash and chop tomatoes.
Let's make the coconut masala. Take all the ingredients given under 'To grind' to a fine paste with water.
Take a pressure cooker. Add the veggies, palak leaves, tomatoes. Drain the water from the dal and add it to the cooker.
Add the ground masala to this. Wash the blender jar with water and add it to the cooker. Add Salt. Mix well.

Close the pressure cooker. Pressure cook for 4-5 whistles. Let the pressure drop naturally.
Open the cooker. Mash the dal roughly with a potato masher. Check the consistency of the dal. If too thick, add ½ cup water and take it to the stove, let it simmer for 10 minutes.
For Tempering, heat oil splutter mustard seeds, crackle cumin, add chopped green chilies, hing, curry leaves powder and fenugreek seeds.
Add the sizzling tempering to the dal. Garnish with fresh coriander leaves and take it off stove. Serve it along rice or roti.

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Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

Ek thali dal, a comforting dal with vegetables, spinach and mixed lentils. A rich gravy made with ground cashew masala paste, rendering a creamy nutty taste

Course Delicious sides, Main Course

Cuisine Indian

Keyword All in one dal, Bachelor cooking, Easy pressure cooker recipes, How to make mixed dal, Mixed dal with vegetables, Sanjeev Kapoor dal recipe, Spinach and vegetable dal recipe, Spinach dal

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 212kcal

Equipment

Pressure cooker or Instant pot

Ingredients

¼ cup whole masoor dal
¼ cup Dhuli Moong/Split Moong dal with skin
¼ cup Chana dal/Kadalai paruppu/Gram dal
¼ cup brown chickpeas Soaked overnight and drained
75 grams palak leaves Spinach, chopped
100 grams cabbage chopped
225 grams tomatoes chopped
1.5 teaspoon salt or to taste

To grind

¼ cup fresh coconut i used 2 wedges of fresh coconut meat
3 tablespoon broken cashewnuts
1 tablespoon coriander seeds
1.5 teaspoon cumin seeds
2 tablespoon freshly chopped ginger
1 tablespoon freshly chopped turmeric you can also use ½ teaspoon turmeric powder
4-5 round red chilies

Tempering

1 tablespoon groundnut oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon methi seeds
2 green chilies chopped
¼ teaspoon hing/asafoetida
½ teaspoon curry leaves powder or a sprig of curry leaf

Instructions

Measure all the dal mentioned above and keep it ready on the counter. The original recipe uses kabuli chana or the white chickpeas. I had brown chickpeas readily available in the freezer. So, i have used that.
Wash all the dals in water 2-3 times. Keep it soaked in water for 30 minutes minimum. While the dal is soaking let's prep the vegetables and the fresh spice paste.
Wash and chop the palak leaves and cabbage. Wash and chop the tomatoes and keep it aside.
For the fresh spice paste. Take in a blender jar, all ingredients mentioned under 'To grind '. Grind to a fine paste with ¼ cup of water.
In a pressure cooker, dump all the chopped vegetables, tomatoes . Drain the dal and add it to the veggies. Add the ground fresh spice paste.
Add 1 cup of water to the blender jar, wash and add that water to the pressure cooker. Water should be submerging all the veggies and dal.
Add salt to this, mix well. Close the cooker and pressure cook it for 4-5 whistles.
Once done, let the pressure fall on its own. Once ready, open the cooker.
Mash it roughly with a potato masher or back of the ladle. Check the consistency of the dal.
If too runny, take it to the stove, let it simmer for 10-15 minutes. If too thick, add ½ cup warm water and take it to the stove and let it simmer for 5-8 minutes.
Lets do the tempering. In a tadka pan, heat oil, splutter mustard seeds, crackle cumin, add chopped green chilies, hing, curry leaves powder and methi seeds.
Pour this sizzling tempering over the dal. Garnish with fresh coriander leaves and take it off the stove.
Serve the dal with rice and roti.

Storage Instructions

Any leftover dal can be refrigerated for 3 days in an air-tight container. While serving, remove the amount of dal you will consume for that time, reheat it in the microwave and serve hot.

Notes

The original recipe uses 1 teaspoon of poppy seeds or khus khus in the spice paste. Since it is banned in my country, i have skipped it.
Since fresh turmeric is in season, i have used it in the recipe. You can replace it with turmeric powder as mentioned.
You can also add other veggies like carrot, green peas, potato and beans to the dal.

Nutrition

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Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Priya_Srinivasan — Sun, 02 Feb 2025 18:06:21 +0000

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy vegan recipe made pressure cooker. Makes a full meal with rice.

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Dal : Ultimate Comfort Meal

Our love for dal is infinite. I make dal 3-4 times in a week. My elder one is a happy kid with a perfectly spiced dal and steaming hot rice. And not forget the oodles of ghee on top. So, when I chose langarwali dal, I knew who would be happy eating it.

Dal is super flexible and versatile. Throw in different lentils, veggies, proteins, spices, herbs, and even some tangy stuff like tamarind. Serve it up over rice with some achar (spicy pickle) or your favorite chutney.

At home, dal happens at least twice a week. This creamy potato dal is my younger fella's preference. Whereas my elder one would love any dal recipe like this sindhi dal or saayi dal.

Personally, my go-to comfort food is ek thaali dal. It is made with a mixture of dal, legumes includes some spinach too. The dal is spiced with a rich masala of cashew and coconut. With steaming hot rice and ladles of ek thali dal, it is pure bliss on plate.

While North-India has Dal recipes, south-india we have rich and creamy kootu. Kootu can be made with any vegetable and greens. Check this yummy zucchini kootu made in instant pot.

What is Langar?

Langar, meaning "community kitchen". Langar is a distinctive tradition in Sikhism that embodies equality, selfless service, and community spirit. It focuses on providing free meals to everyone, regardless of background, social status, or religion. This practice symbolizes unity, compassion, and humility, reflecting the teachings of the Sikh Gurus.

Langar serves a vegetarian meal that accommodates all dietary restrictions. The simple yet nutritious food typically includes lentils, rice, bread, and vegetables.

Langar Dal

I packed this simple and nutritious dal along with Ging er-garlic rice for my hubby's lunch. The recipe is simple, with no fancy ingredients, just pressure cooked dal with spices and tadka.

My kids love dal with their flatbreads too. Check this soft and fluffy naan bread to pair with this simple dal.

This creamy and delish dal has a similar taste to Dal Makhani. As this recipe too uses sabut urad dal/whole black urad dal, along with aromatic chana dal.

The creamy dal lives up to the definition of comfort food. Steaming hot rice, langarwali dal, and some ghee make it divine along with some papad/pickle.

Ingredients to Make Amritsari Dal

Dal : The Dal recipe uses whole urad dal with skin. This is known as black gram. It is used along with chana dal or gram dal.
Spices : Simple spices are used. Lots of fresh ginger, green chili for the heat. You can use red chili powder instead and some freshly pounded coriander seeds.

Tempering : A simple tempering of mustard and cumin. I have used hing, you can avoid.
Garnish : I have added a handful of chopped fresh coriander leaves to the dal.

How to make Langar Dal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure and take dals in a bowl. Wash with water 2-3 times. Soak it in fresh water for an hour.
Drain the excess water. Take the dal in a pressure cooker, add salt and turmeric powder. Add freshly pounded coriander powder to this.
Add enough water and pressure cook the dal for 4-5 whistles or until soft.
Let the pressure fall off on its own. open the pressure cooker and mash the dal roughly with a potato masher.

Heat oil in a pan, add tempering of mustard seeds, cumin seeds. Add chopped chili, tomatoes and ginger to this.
Let the tomatoes cook until mushy. Now add the mashed dal to this and ½ cup of water. Let this simmer for 10 minutes.
Garnish the dal with fresh coriander leaves and take it off the stove. Serve hot with rice and curry.

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Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy recipe made pressure cooker. Makes a full meal with rice.

Course Main Course

Cuisine Indian, Punjabi

Keyword Chana dal recipe, Easy dal recipe, Easy vegan recipe, Gurudwara dal recipe, How to make amritsari dal, How to make dal for lunch, Langar kitchen special dal, Punjabi dal recipe, Urad dal recipe, Vegan lunch ideas

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Calories 205kcal

Equipment

Instant Pot or Pressure cooker

Ingredients

1 cup whole urad dal with skin/Whole black gram
½ cup chana dal/Gram dal
1 large tomatoes finely chopped
1 teaspoon freshly grated ginger
3 teaspoon green chili or use red chili powder 1 tsp
1 teaspoon coriander seeds freshly pounded
fresh coriander leaves for garnish
1.5 teaspoon salt or to taste

Tempering

2 teaspoon oil
¼ tsp mustard seeds optional
½ teaspoon cumin seeds
¼ teaspoon hing

Instructions

Wash and soak both the dals together for an hour or two. After the said time, drain the soaking water, add fresh water until the dal immerse well.
Add turmeric powder, salt and coriander powder. Pressure cook the dal for 4-5 whistles or until done.
Once pressure cooked, let the pressure fall on its own, remove the dal. Roughly mash the dal with a potato masher.
Heat a pan with oil, crackle cumin seeds, add green chilies and sauté for a minute. Next add tomatoes and ginger and sauté until tomatoes turn mushy.
Add the cooked dal and ¼ cup of water, mix well. Check and adjust salt.
Let this simmer until the flavors mingle well and the dal turns to desired consistency. I left it for another 10-12 minutes simmering on medium heat and removed.
Garnish it with fresh coriander leaves and serve it warm with steaming hot rice.

Notes

You can cook the dal in the Instant pot also. Pressure cook for 8 minutes and let the pressure release naturally for 10 minutes, then do a quick pressure release.
Check this Instant pot zucchini kootu recipe for guidelines

Nutrition

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Silken Chickpeas Gravy | Mashed Chana Gravy | Vegan

Priya_Srinivasan — Sun, 13 Aug 2023 20:21:22 +0000

Silken chickpeas gravy, a spiced mash of soft chickpeas, cooked to a gravy consistency. This vegan gravy pairs well with rice and roti's.

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There are days you feel like not cooking anything, but also cannot order outside. You crave for a simple home cooked meal without much sweat in the kitchen. Today's recipe of silken chickpea gravy comes handy for such days.

It is quick, easy and very simple to make. The gravy can be made thick or thin according to your preference. This delicious gravy can be served with both rice and roti. My kids loved it with rice, whereas my husband enjoyed it with soft phulkas.

If you are looking for some simple dal recipes to pair with your rice and roti, Try this Cholar dal, a Bengali delicacy made with chana dal or this Chana dal, simple pressure cooked chana dal, tempered with spices or this exotic Kothalor Chakoi, dal with jackfruit seeds from Indian state of Tripura

Why you would love this chickpeas gravy

This sumptuous protein rich chickpeas gravy a decade old recipe, inspired from holycow Vegan blog

Simple and easy to make
can be served with both rice and roti
No extra vegetables needed, No fancy spices
Rich in protein , Vegan friendly, Nut-free, Soy-free recipe.
Can be easily made for a crowd.

Ingredients to make Mashed Chana Gravy

Chickpeas : You can use a can of chickpeas or soak raw chickpeas overnight and pressure cook them soft and use it for the gravy. I have used canned chickpeas.

Spices : This delish chickpea gravy uses green chilies, ginger along with garam masala powder, pav bhaji masala and turmeric powder for spices.

Tempering : I have used cold pressed groundnut oil, cumin seeds, red chilies along with fresh curry leaves for tempering.
Garnish : A handful of fresh coriander leaves.

Instructions to make Silken Chickpea Gravy

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Drain the chickpeas and wash them once under running water. Take the drained chickpeas along with green chilies, ginger and curry leaves in a blender. Add ¼ cup of water and blend it smooth.
Heat oil in a kadai, once hot crackle cumin, add hing and red chilies. Next add chopped tomatoes to this , add all the dry masala and salt to this. Cover and cook until tomatoes become soft.
Once the tomatoes are cooked, add the blended chickpeas to this. Add ¼ cup water to the blender jar, wash and add that water to the pan. Mix well.

Let this cook for another 10 minutes in a medium flame, for the flavors to mingle.
After 10 minutes, check for consistency, if its too thick , add ¼ cup water and mix. If you feel the gravy is too thin, let it boil for few minutes to thicken.
Once done, garnish with fresh coriander leaves. Serve it hot with rice or roti.

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Silken Chickpea Gravy | Mashed Chana Gravy | Vegan

Silken chickpea gravy, a spiced mash of cooked chickpeas, cooked to a gravy consistency. This vegan gravy pairs well with rice and roti's.

Course Delicious sides, Main Course, Side Dish

Cuisine Indian

Keyword Chana recipe, Chickpeas gravy, Mashed chickpeas, Silken chickpeas, Spiced chana mash, Vegan chana recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 138kcal

Equipment

Magic bullet blender

Ingredients

400 grams canned chickpeas
150 grams tomato one red juicy tomato
3 green chilies
1 inch piece of fresh ginger
½ teaspoon garam masala
1 teaspoon pav bhaji masala
½ teaspoon turmeric powder
1 teaspoon salt or to taste
few curry leaves
fresh coriander leaves for garnish

Tempering

2 teaspoon cold pressed groundnut oil
1 teaspoon cumin seeds
¼ teaspoon hing/asafoetida
2 red chilies i used curd chilies
few curry leaves

Instructions

Drain the chickpeas from the can, take it in a colander and rinse it well in running water. Let it drain well.
In a blender take the drained chickpeas, along with green chilies, curry leaves and ginger. Add ¼ cup of water and blend it smooth.
In a pan, heat oil given under 'tempering', when hot crackle cumin seeds. Add red chilies, hing and curry leaves to hot oil.
To this now add chopped tomatoes, turmeric powder, garam masala, and pav bhaji masala. Mix well.
Add salt and ¼ cup of water to this. Cover and cook until tomatoes become soft.
Once the tomatoes are done, add the blended chickpeas to this. Add ¼ cup water to the blender jar, wash and add that water also to the pan.
Let this gravy cook in simmer for 10 minutes, for the flavors to mingle. Once done, check the consistency.
If the gravy is too thick, add ¼ cup - ½ cup water to adjust the consistency. If the gravy is thin, let it boil for 5-8 minutes or until it thickens.
Once done, take it off the stove, garnish it with fresh coriander leaves. Serve it hot with Rice and roti.

Notes

You can also use raw chickpeas to make this. If using raw chickpeas. Soak them in water overnight or at least for 8 hours.
Drain, add fresh water and pressure cook the chickpeas for 4-5 whistles or until soft.
Drain the excess water and use the soft chickpeas in the recipe.

Nutrition

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Kollu Masala Curry| Horse-gram Coconut Masala

Priya_Srinivasan — Sun, 10 Apr 2022 19:30:12 +0000

Kollu masala curry, a delicious gravy made with horse-gram also know as kulith. Soft cooked horse-gram is flavored with a freshly ground masala with coconut and green chilies.

Horse-gram coconut masala, a rich gravy pairs well with rice and flatbreads too.

Jump to Recipe

Roti for Lunch
Some delicious gravy to pair with Roti
Kollu Masala Story
How to make this Kollu Coconut Masala Curry
Recipe Card for Horse-gram Coconut Masala
Do you like this recipe? PIN IT

Roti for Lunch

I make roti almost every other day, either for lunch or for dinner. Both my kiddos love to eat roti for their lunch box. My lil one prefers it with labneh/curd cheese, and my elder one loves it with a spicy side.

With so many roti days, I definitely have to look for different curries. My hubby is a happy soul with this capsicum paneer subzi, Tandori Cauliflower subzi or this vibrant green peas masala with peanuts .

Both my kids are happy with just paneer subzi or a lip-smacking chilli paneer. But there all time favorite is aloo ke jhol.

Some delicious gravy to pair with Roti

Kollu Masala Story

When you have interest in cooking, you have a crazy energy to try new things, with that same crazy energy I once tried something new, with horse-gram/kulith/kollu. It was a such a disaster, my hubby begged me not to make that side again.

Horse-gram has different taste, more earthy, to put it decent, which many might not like. I found cooking with baking soda, cuts that sharp taste. The day I made this coconut masala for lunch, kids and my parents were at home, and they all had an extra serving of the curry, my elder one liked it so much, that he licked the bowl clean.

No, i m not exaggerating any part here. 😇 This is a perfect curry that goes well with rice. It can also be paired with roti. Do try and let me know how you liked it.

How to make this Kollu Coconut Masala Curry

Please check the Recipe card below for the exact measurements and detailed instructions on how to make this delicious curry.

Horse-gram or kulith needs to be soaked for a minimum of 8 hours.
Drain the soaked dal, wash it once in running water. Add fresh water and 2 pinches of baking soda to this and pressure cook for 4-5 whistles.
Once done, let the pressure fall on its own. While horse-gram is pressure cooking, soak the cashewnuts in warm water for 15 minutes.
Let us make the masala by grinding coconut, soaked cashewnuts, chilies, coriander leaves and ginger with little water.
Heat a pan, add tempering of mustard, cumin, curry leaves and chilies. Add the cooked dal to this and the ground masala, top it with ¼ cup water and enough salt.
Let this cook for 8-10 minutes for the flavors to mingle. Take it off heat, serve it warm with rice or roti.

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Recipe Card for Horse-gram Coconut Masala

Kollu Masala Curry| Horse-gram Coconut Masala

Kollu masala curry, a delicious gravy made with horse-gram also know as kulith. Soft cooked horse-gram is flavored with a freshly ground masala with coconut and green chilies.

Course Delicious sides, Main Course, Side Dish

Cuisine Indian, North-Indian

Keyword chapathi side dish, coconut masala curry, healthy side-dish, horsegram curry, how to make side dish with horse gram, Kollu masala, Kollu recipes, kulith masala, Roti side-dish

Prep Time 8

Cook Time 45

Total Time 8 43

Servings People

Calories

Ingredients

¾ cup horsegram/Kulith/Kollu
2 pinches of baking soda
¼ teaspoon salt or as per taste
2 pinches of turmeric powder
1 to mato finely chopped
¼ teaspoon salt for the masala

For the masala

½ cup freshly grated coconut
2 nos green chilies
4-5 nos cashewnuts
a small piece of ginger
handful of fresh coriander leaves

Tempering

2-3 teaspoon of oil i prefer coconut oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1-2 nos red chilies broken (optional) Add according to your spice level
4-5 nos curry leaves torn into pieces

Instructions

Soak the horsegram overnight in water or atleast a minimum of 8 hours. Next day, drain all the soaked water from the dal.
Take horse gram in a pressure cooker, add enough water, baking soda,salt and turmeric powder to the dal. Pressure cook for 4-5 whistles or until soft.
While the horsegram is cooking, soak cashewnuts in hot water for 15 minutes.
Let the pressure release on its own. Once done, drain the water. keep the dal aside.
Now let us prepare the masala. In a mixer, grind together coconut, soaked cashewnuts, chilies, ginger and coriander. Add ¼ cup of water and grind this to a smooth paste. If you need more water, add another 1 or 2 tablespoon not more than that.
Heat a pan with coconut oil, splutter mustard seeds, crackle cumin seeds, add curry leaves and red chilies. Add chopped tomatoes to this and saute until they turn mushy.
Now add the ground masala to this and the cooked horsegram dal. Add ½ cup water to this and salt. Let this simmer for few minutes, until the masala flavors blends well with the dal and the curry thickens.
Once done, garnish with fresh corinader leaves and serve warm with steaming hot rice or alongside roti.

Serve this delicious kollu coconut masala warm with rice or roti. It tastes delish with with both.

This rich kollu curry packs well in lunch boxes. The curry might thicken a bit as it rest. Add little warm water to adjust consistency and spices accordingly.

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Kadamba Poriyal | Mixed Vegetable Subzi

Priya_Srinivasan — Mon, 14 Feb 2022 16:56:28 +0000

Kadamba poriyal, a simple and quick stir-fry of mixed vegetables with coconut. This easy poriyal pairs well with rice and roti.

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What is Poriyal?
More Poriyal Recipes
The Lunch Menu
Ingredients needed for this Mixed vegetable Subzi
Step by Step Instructions to make this simple mixed vegetable subzi
Recipe Card for Kadamba Poriyal
How to Serve this mixed vegetable poriyal
More Thali Ideas

What is Poriyal?

Poriyal, tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Broadbeans Poriyal, French beans poriyal are some common stir-fries in a south-Indian kitchen.

Kadambam is tamil word for a mix. So, here kadamba poriyal means mixed vegetables stir-fry.

More Poriyal Recipes

The Lunch Menu

Today's lunch thali is a simple Tamil brahmin lunch. Most days of the week you will find rasam and dry subzi in the menu. So, I try to combine kootu/dal and rasam with a dry subzi for our lunch. Its a win-win for everyone and a wholesome meal in minutes, with less stress in the kitchen.

Keerai Kootu
Jeera rasam
Kadamba poriyal
Steaming hot rice

Ingredients needed for this Mixed vegetable Subzi

Mixed Vegetables, I have used potatoes, carrots, capsicums and tomato for this curry. You can add fresh beans, fresh peas, cauliflower too to this mixed vegetable poriyal.
Spice, I have used sambar powder to spice the mixed vegetable subzi. You can also use green chilies instead of sambar powder
Coconut, fresh coconut is used in this mixed veg curry. Do not skip the coconut it adds a wonderful aroma and freshness to the subzi.
Tempering, the usual Indian tempering necessaries, the mighty mustard seeds, flavorsome hing and aromatic curry leaves are used in this mixed vegetable dry curry.

Step by Step Instructions to make this simple mixed vegetable subzi

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash, peel and chop all the vegetables mentioned. I have used here potatoes, capsicums and carrots along with tomatoes for this mixed vegetable poriyal.
Heat a kadai with oil, when hot splutter mustard seeds, add hing and curry leaves. Dump the chopped vegetables to this hot tempering.

Add sambar powder, salt and turmeric powder to this and mix well. Add little water to this mixed vegetable subzi. Cover and cook for 8-10 minutes.
After the said time, remove cover, mix well add coconut and let it cook for 2-3 minutes.
Remove from heat, mix and serve it warm with rice or roti.

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Recipe Card for Kadamba Poriyal

Mixed Vegetable Poriyal | Stir-fry | Dry subzi

Mixed vegetable poriyal, a simple and quick stir-fry of mixed vegetables with coconut. This easy poriyal pairs well with rice and roti.

Course Main Course, Side Dish, Sides

Cuisine South-Indian

Keyword Dry subzi recipe, Easy subzi, Easy vegan recipe, mixed vegetable recipe, Potatoes and capsicums, Quick curry recipe, Quick poriyal recipe

Prep Time 10

Cook Time 15

Total Time 23

Servings people

Calories

Ingredients

2 nos potatoes peeled and chopped into cubes
2 nos carrots peeled and chopped into cubes
2 nos capsicums chopped into small cubes
1 no medium tomato chopped
1½ teaspoon sambar powder
¼ teaspoon turmeric powder
1 teaspoon salt
⅓ cup Fresh coconut

Tempering

1 tablespoon vegetable oil
½ teaspoon mustard seeds/kadugu
¼ teaspoon cumin seeds/jeera
⅛ teaspoon hing/asafoetida
few curry leaves

Instructions

Wash, peel and chop the vegetables into small chunks. I have used here potatoes, capsicums and carrots. You can also add French beans, cauliflower and green peas to this list.
Heat a kadai with oil, when hot, splutter mustard seeds, cumin seeds, hing/asafoetida and curry leaves.
Add the chopped tomatoes to this along with turmeric powder and cook until tomatoes turn soft.
To this now add the chopped vegetables, sambar powder and salt. Add ⅓ cup of water to this mixed vegetables. Cover and cook for 10-12 minutes in a medium flame.
Half way through the cooking, open the cover, add grated coconut to this, continue covering and cooking for the rest of the specified time.
Once the said time is done, open the cover, check the doneness of the veggies. The potatoes must be fork tender. take it off the heat.
Serve this delicious mixed vegetable subzi with rice or roti. It can also be used as stuffing in roti rolls along with some green chutney or tomato sauce.

Video

How to Serve this mixed vegetable poriyal

Serve this mixed vegetable dry curry as an accompaniment with rice like I have served here in the thali.
You can also serve this colorful mixed vegetable curry with roti. If you prefer dry subzi with your bread, then this mixed vegetable curry is for you. This dry subzi gets done in minutes and is apt for packing into lunch boxes.
To serve this flavorsome curry to kids, I suggest keeping it as a stuffing in bread or roti and roll it along with some green chutney or a dab of tomato sauce. It will be a wholesome meal and a hearty lunchbox meal.

More Thali Ideas

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Broccoli Poriyal | Broccoli Stir-fry | Indian Style

Priya_Srinivasan — Mon, 26 Jul 2021 17:12:15 +0000

Broccoli poriyal, quick and easy stir-fry of broccoli with chilies and coconut. A delicious poriyal, pairs well with rice and roti.

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Poriyal
About the Recipe
Lunch Thali
The Ingredients
Step by Step Instructions on how to make this Broccoli Stir-fry
More Poriyal Recipes
Recipe
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Poriyal

Poriyal, tamil name given to dry curries, a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Carrot Poriyal, Keerai Poriyal are some common stir-fries in a South-Indian kitchen.

About the Recipe

This delicious south-indian style broccoli stir-fry is a quick and easy side to try. Some don't prefer to eat broccoli raw, i m one of that some. It should be cooked quick with less water possible. This stir-fry with chilies and coconut, is a perfect recipe that ticks all the above check-list.

Broccoli stir-fry takes just 10 minutes to make. An apt recipe to make during the morning rush for lunchbox. To keep the broccoli poriyal vibrant, transfer the curry immediately to another serving bowl.

It is similar to the Cauliflower poriyal which i make regularly.

An easy recipe to make on days you don't feel like spending lot of time in the kitchen. This colorful broccoli stir-fry can be enjoyed, as such like a salad. I prefer to eat mine as such in a large bowl, with handful of crunchy nuts on top.

Lunch Thali

I served this tempting broccoli poriyal with

The Ingredients

Broccoli, I have used florets of 1 big head of broccoli for this stir-fry. I usually trim the end stump and remove the stalks separately to make kootu/dal with it.
Spice, I have used green chilies in the recipe, red chilies can also be used.
Coconut, do not miss coconut, it adds a wonderful aroma and flavor to the poriyal.
Tempering, usual mustard seeds, hing and curry leaves are used.

Step by Step Instructions on how to make this Broccoli Stir-fry

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

To make broccoli poriyal, cut the broccoli florets, and soak them in plain water and salt. Let this sit for 15 minutes, then drain the florets completely. As i mentioned above, I cut the stalks and use them to make kootu/dal later.

Heat a pan with oil, splutter mustard seeds, cumin seeds, curry leaves, and hing. Add chopped green chilies and sauté.

To this now add drained broccoli, saute well. Next add coconut, salt and turmeric powder. Sprinkle little water, cover and cook for 10 minutes in a medium flame.

After the said time, remove the cover and let it sit on the flame for another 2-3 minutes. Take the poriyal off the heat and transfer it to a serving bowl, this ensures the broccoli stays fresh and green. Serve it warm along with rice.
This vibrant broccoli poriyal can be served with roti or made into a wrap with mint chutney and greens.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

More Poriyal Recipes

Recipe

Broccoli Poriyal | Broccoli Stir-fry | Indian Style

Broccoli poriyal, quick and easy stir-fry of broccoli with chilies and coconut. This delicious broccoli poriyal pairs well with rice and can also be served with roti.

Course Main Course, Side Dish

Cuisine Asian, Indian, South-Indian

Keyword 10 minute poriyal, Broccoli curry, Broccoli dry subzi, Broccoli recipe, Broccoli subzi, Green poriyal, How to make poriyal, Quick and easy poriyal, Quick poriyal, Tambrahm style poriyal recipe, Thengai pottu curry

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories

Ingredients

1 no medium sized broccoli
2 nos green chilies or to taste make it 3 if you prefer spicy curry
⅓ cup grated coconut fresh or frozen
1 teaspoon salt or to taste
2 teaspoon oil
1 teaspoon mustard seeds/kadugu
⅛ teaspoon hing/asafoetida
hing/asafoetida
a sprig of curry leaf

Instructions

I have used one medium sized broccoli for this stir-fry, cut the florets and the stalks separately. I save the stalks and make dal/kootu some other day. Soak the broccoli florets in plain water mixed with salt for 10 minutes. Then drain completely
Heat a kadai/pan with oil, when hot splutter mustard seeds, hing, chilies and curry leaves.
To this hot tempering, add the drained broccoli florets. Mix well.
To this now add salt, grated coconut, and turmeric powder. Mix well.
Sprinkle little water. Cover and cook for 8-10 minutes in a medium flame.
After the said time, remove the cover, the broccoli will be tender and cooked. Let it sit for another 2-3 minutes on the heat. Then take it off the heat.
Remove the broccoli poriyal to another serving bowl. This ensures the subzi stays vibrant and colorful. If it stays in the hot pan, there is a chance it might keep cooking and lose its vibrancy.
Serve this vibrant poriyal with rice or roti.

Video

Enjoy this tempting and easy poriyal with rice or roti. I would love to eat it as such or make it as a wrap with some mint chutney.

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Capsicum Zunka/Capsicum and besan ki subzi

Priya_Srinivasan — Mon, 09 Nov 2020 10:02:00 +0000

Capsicum Zunka or Jhunka, a Maharashtrian speciality dish made with besan flour/gram flour and simple pantry spices.

Zunka, a flavorsome dry curry that pairs well with rice and rotis. A pretty quick recipe that can be made easily on a busy day, so it is apt for lunch boxes. Gram flour, called as "kadalai maavu" in tamil and "besan" in hindi. Capsicum zunka, also called as besan wali shimla mirch.

The dish can be made with other veggies like okra, cabbage and also with greens like methi. It takes just 30 minutes to make this curry, so it is great to make when you are in a hurry or when u have surprise guests and don't want to spend too much time in the kitchen.

How to make this subzi

Firstly we need to roast the chickpea flour/besan until it is aromatic and golden. Take care while roasting, do not burn the flour, keep the flame simmer and roast.

Remove the besan to another plate, add oil, temper with mustard, hing and curry leaves. Saute onion and chilies, until onions turn translucent. Next add cubed capsicums, followed by the spice powders. Cover and cook until the capsicums are half done.

Add salt to the curry, and if you feel the masalas are burning, sprinkle water. Once the capsicum is almost done, it is time to add besan to the subzi. Add besan in batches, if you dump it all at once, they will clump together into one big mass.

Keep stirring as you add the flour, add 1 tablespoon of oil to the subzi, this will help it getting the besan crisper, at first it might look as if the besan is clumped with the vegetable, as you keep stirring and add oil, it becomes crisper and separates. Once done, remove from stove, garnish with fresh coriander leaves and serve warm.

Capsicum Zunka | Capsicum and besan ki subzi

Zunka or Jhunka, is a Maharashtrian speciality dish made with besan flour/gram flour and simple pantry spices.

Course Main Course, Side Dish, Sides

Cuisine Indian

Keyword Capsicum zunka recipe, How to make zunka, Roti side-dish, Side-dish for rice/roti

Prep Time 5

Cook Time 25

Total Time 30

Calories

Ingredients

4 nos Capsicums cut into cubes
4 tablespoon besan/chickpea flour/gram flour
2 nos green chilies slit lengthwise
1 no large onion thinly sliced
½ teaspoon red chili powder
1 tsp coriander powder
¾ teaspoon salt or to taste
¼ teaspoon turmeric powder
½ teaspoon garam masala

Tempering

1 tablespoon coconut oil + 2 tablespoon extra or any vegetable oil
½ teaspoon mustard seeds
¼ teaspoon hing/asafoetida
a sprig of curry leaf

Instructions

Wash and capsicums into cubes. Thinly slice the onions and slit the chilies lengthwise.
In a wide pan, add besan/chickpea flour/gram flour and dry roast it until the color changes to a golden brown,take care not to burn the flour. Keep the flame simmer, while roasting
Remove the roasted flour on to a clean plate. Now in the same pan, heat oil given 'Tempering', splutter mustard seeds, add hing and curry leaves.
Next add sliced onions and green chilies, saute until onions translucent.
Next add the cubed capsicums, and saute for a minute or two. To this add red chili powder, coriander powder, turmeric powder. Mix well.
Cover and cook for 3-5 minutes, until the capsicums are half-done. Remove the cover, add salt and 2 tablespoon of water to the curry, mix well and cover and cook for 8-10 minutes.
By this time, capsicums would have cooked well. Now, slowly add the roasted besan/chickpea flour to the subzi and stir well.
Do not add the flour all at once, add it in batches and stir as you add. After adding flour let it cook for another 8-10 minutes in a simmer flame.
It might first look as if the curry is all clumped up together, add 1 or 2 tablespoon of oil to the subzi and mix, as the flour gets crisp, the subzi will separate.
After 5 minutes, remove from heat, garnish with fresh coriander leaves and serve hot with roti or rice.

Video

Zunka is the most prefered subzi with capsicum at home. Both my kids hate capsicums and the only way they prefer to eat it is as zunka. They make a delicious side with both roti and rice, in fact when i made them recently i served it with rice.

More interesting side-dishes

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An old post from 2012, updated with content for better engagement

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Aloo Moong Subzi/Potato & mung bean curry

Priya_Srinivasan — Tue, 08 Sep 2020 11:01:00 +0000

Aloo Moong subzi /Potato & mung bean curry , side-dish made with potatoes and whole green gram. A delicious side that pairs well with rice and roti's

Potatoes are everyones favorite. I jocularly say, if someone hates potatoes, they must be aliens. Potatoes pair well with any vegetable, Aloo Gobhi, Aloo palak, Aloo bhindi, the list is endless.

Mung bean or green gram is available in various forms including whole, split, skinned etc. The whole green gram has a beautiful olive green color , is processed to remove the skin in the mill, to get yellow moong.

Yellow moong dal is often used in south-indian cooking, with whole gren gram used occasionally for sundal, pesarattu etc. I prefer to cook with split green gram with skin as it adds a great aroma and taste. The saayi dal recipe made with split green moong is a favorite recipe at home to enoy with steaming hot rice and ghee.

Aloo moong, a delicious gravy with potatoes, with soft cooked potatoes and mung bean. I mostly pack mixed rice dishes or roti's for my hubby's lunch box. He prefers gravy based sides with his breads and dry subzi with rice.

Potato gravies

Aloo ke jhol, simple onion tomatoes based gravy with soft cooked potatoes, you can eat them as such in a bowl
Mathura ke dubki wale aloo, a finger licking gravy made just with tomatos and simple spices.
Raswale batata nu shaak , simple subzi with potatoes and spices cooked in plain water.

How to make aloo-moong

Green moong/whole moong , soaked overnight and cooked soft. I prefer soaking the beans overnight, as it speeds the cooking process, some prefer to soak it in warm water for an hour or two. Wash, peel, cube the potateos, parboil it and kept ready.

Saute onions, chilies and garlic until translucent. Add chopped tomatoes with spices, let it cook until they become soft. Add cooked moong and potatoes to this onion-tomato mix and let it simmer together. Garnish with coriander leaves and serve hot with roti/rice. \

The Ingredients

Green moong/whole moong and potatoes are the star ingredients of the recipe
Onions and tomatoes, add volume to the gravy. If making sathvik skip onions.
Garlic, ginger and green chilies, add flavor to the gravy, if making sathvik, omit the garlic
Masalas, Red chili powder, coriander powder, garam masala and turmeric are used in the recipe

Aloo Moong| Potato & Mung bean, Side-dish for roti

Aloo Moong/Potato & mung bean, side-dish made with potatoes and whole green gram. A delicious side that pairs well with rice and roti's

Course Main Course, Side Dish

Cuisine Indian

Keyword Mung bean recipe, Potato side dish, Roti side-dish, Sweet potato recipe, Whole moong dal

Prep Time 8

Cook Time 45

Total Time 8 45

Servings

Calories

Ingredients

1 cup green moong dal whole green moong
1 large potato
1 large onion finely chopped
2 nos medium-sized tomatoes finely chopped
2 cloves garlic minced
1 no green chili slit lengthwise
1 teaspoon ginger julienes
½ teaspoon red chili powder increase to ¾ or 1 teaspoon if you prefer a spicy subzi
1 teaspoon coriander powder
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
¼ cup milk optional, can be replaced with water
2 teaspoon oil
½ teaspoon cumin seeds
fresh coriander leaves for garnish

Instructions

I prefer to soaking the dal overnight, as it reduces the cooking time well. If in hurry the dal can also be soaked in warm water for an hour or two and pressure cooked to get a soft texture.
Cook it on the stove top or pressure cooker until done. Or microwave cook it for 8-10 minutes @ MW high. Dal shouldn't turn mushy.
Peel the Potato, cut into cubes and cook them in Microwave for 8 minutes or on the stove-top until done. These too shouldn't turn mushy.
When i cook potatoes on the stove-top, i switch-off the stove once the water has boiled for 5 minutes. Cover and keep for another 5 minutes. Drain and set aside. They will be AL Dante.
Heat oil in a Kadai/Non-Stick pan, throw in the cumin seeds, when it crackles, add onions, slited green chili, garlic, ginger and saute until onions turn translucent
Add tomatoes, Red Chili powder, coriander powder, turmeric powder, garam masala Powder and ½ cup of water. Let the tomatoes cook and release oil
Add cooked potatoes and cooked moong, salt and another ½ Cup of water and milk. If skipping milk, add more water
Cover and cook for 8-10 minutes in a simmer flame. Take it off the stove, Garnish with fresh coriander leaves and serve with roti's/rice

Serve this delicious potato and mung bean subzi with rice/roti's. My hubby loves them with roti's whereas both my kids love it with steaming hot rice.

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Note : An old post, published in October 2012, updated with new content.

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Green Peas Curry Recipe | Simple Matar Masala for Chapati & Rice

Priya_Srinivasan — Sun, 30 Aug 2020 08:44:00 +0000

Simple green peas masala recipe made with pantry spices. This easy matar masala pairs perfectly with chapati, roti, or rice. Ready in under 30 minutes.

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Green Peas Masala | Easy Matar Masala Recipe

Green peas masala is one of those comforting, everyday curries that comes together quickly with simple ingredients. Made with green peas simmered in a mildly spiced onion-tomato gravy, this dish pairs beautifully with chapati, roti, or even a simple bowl of rice.

This homestyle matar masala skips heavy cream but still delivers a rich, flavorful gravy that feels satisfying and wholesome

Why You'll Love This Recipe

Works with fresh or frozen peas
Quick and easy , ready in under 30 minutes
Uses basic pantry ingredients
No cream, yet naturally flavorful
Perfect for lunchboxes or quick dinners

How We Usually Serve It

This green peas masala rarely sits alone on the table. Most days, it's paired with soft chapatis, perfect for scooping up that flavorful gravy.

On busier days, I serve it with plain rice and papad, simple and comforting. This delish peas curry tastes brilliant with jeera rice or this ginger garlic rice.

And sometimes, when I want to make it feel a little special, it goes with poori. That combination never fails.

More Green Peas Recipe

For a long time, I have never tried a subzi with green peas alone, always combined it with potatoes, cauliflower and paneer. Green peas has a sweetish taste, which many might not prefer, both my kiddos avoid green peas for the same reason, especially my younger one, he can navigate around peas in his food.

Once i adjusted that sweet taste with proper spices, the little fella was fine to have peas in his plate. At home this potato peas masala is his favorite. This gravy pairs beautifully with roti's and make a perfect lunch box recipe.

We love this minty peas rice paired with sana thongba, a Manipuri style potato paneer curry. A perfect combination a spicy rice meal paired with a creamy gravy.

If you love green peas, you should try this green peas stew.

If you think green peas are only for curries and stews, think again! Here is a brilliant peas masala rolls. Yeasted dough stuffed with spicy green peas masala and baked to perfection.

Today's green peas masala is a delicious gravy, pairs perfectly with hot roti's and fluffy cooked rice.

The Ingredients

Green peas, I have used frozem peas
Onion and tomatoes along with garlic gives volume to the curry and also makes it saucy and flavorful. If you want to make it sathvik, omit the onion and garlic in the recipe.
Almonds, add richness to the gravy. if avoiding onions, do add more almonds.
Spices, the usual spices red chili, coriander powder, garam masala and turmeric powder is in the curry.
Garnishes, fresh coriander leaves and fresh ginger.

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Green Peas Curry Recipe | Simple Matar Masala for Chapati & Rice

Simple green peas masala recipe made with pantry spices. This easy matar masala pairs perfectly with chapati, roti, or rice. Ready in under 30 minutes.

Course Main Course, Side Dish

Cuisine Indian

Keyword Chickpeas recipe, How to make peas curry, How to peas masala, Peas curry, Peas masala recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 73kcal

Ingredients

2 cups green peas i used frozen
2 medium onions chopped
2 medium tomatoes chopped
3 almonds
1 green chili slited lengthwise
2 cloves garlic finely chopped
1 tsp red chili powder
1½ teaspoon corinader powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon cumin seeds
1 tsp shredded ginger
fresh coriander leaves for garnish

Instructions

Chop onion and tomatoes accordingly. In a pan, add a tablespoon of oil, crackle cumin seeds, add chopped onions, slited green chili, chopped garlic and shredded ginger. Saute until onion turn tanslucent.
Add chopped tomatoes to this, add ¼ cup water and almonds. Cook until tomatoes turn mushy. Take it off the stove, let it cool for 10 minutes.
Using a hand blender, blend the contents until smooth. If you do not have a hand blender, use your regular blender. Since the contents might be hot, take care while blending.
After blending, take it back to stove, add the red chili, coriander, tumeric and garam masala to the gravy and add ½ cup water and cook until the rawness escapes and oil separates.
Add frozen/fresh peas to this and mix well . Cover and cook in a simmer flame, until the flavors mingle well.
Since i used frozen peas, the water was enough, incase you are using fresh peas, add ¼ cup of water to the gravy.
Let the gravy simmer for 10-12 minutes after adding peas. The gravy shouldn't be thin or too thick, once it reaches the right consistency,
Take it off the stove, garnish with fresh corinader and serve hot with Roti's.

Nutrition

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Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15

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Aloo Methi Matar Dal | Potato & Spinach Dal | Lunch Thali #15

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Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

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Instructions

Storage Instructions

Notes

Nutrition

Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Dal : Ultimate Comfort Meal

What is Langar?

Langar Dal

Ingredients to Make Amritsari Dal

How to make Langar Dal

Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Equipment

Ingredients

Tempering

Instructions

Notes

Nutrition

Silken Chickpeas Gravy | Mashed Chana Gravy | Vegan

Why you would love this chickpeas gravy

Ingredients to make Mashed Chana Gravy

Instructions to make Silken Chickpea Gravy

Silken Chickpea Gravy | Mashed Chana Gravy | Vegan

Equipment

Ingredients

Tempering

Instructions

Notes

Nutrition

Kollu Masala Curry| Horse-gram Coconut Masala

Table of contents

Roti for Lunch

Some delicious gravy to pair with Roti

Kollu Masala Story

How to make this Kollu Coconut Masala Curry

Recipe Card for Horse-gram Coconut Masala

Kollu Masala Curry| Horse-gram Coconut Masala

Ingredients

For the masala

Tempering

Instructions

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Kadamba Poriyal | Mixed Vegetable Subzi

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What is Poriyal?

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