Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Dal is a compulsory side dish included in everyday meal at my house. Be it masoor dal, moong dal, matar dal, chana dal, urad dal, toor dal, etc. Most of the time I cook dal along with some veggies. So, Today I am sharing the recipe for mixed vegetable moong dal.
This delicious dal could be taken with rice or roti but I generally prefer it with rice. Let’s take a look at the recipe for mixed vegetable moong dal.

Ingredients

Moong dal 1 cup of cup size 120 ml
Cauliflower small sized florets 1 cup
Carrot cut into small cubes ½ cup
Beans cut into small pieces ½ cup
Green peas ½ cup
Ginger paste ½ tbsp
Green chilli paste ½ tbsp
Turmeric powder 1 tsp
Bay leaf 1
Dry red chilli 1
Cumin seeds 1 tsp
Salt as per taste
Sugar as per taste
Ghee ½ tbsp
Oil 2 + 1 tbsp

Procedure

• Dry roast the moong dal at medium flames until it turns light golden brown in colour
• Wash the roasted dal and pressure cook it along with 3 cups of water and salt to 1 whistle at medium flames and keep aside
• Heat 2 tbsp of oil in a frying pan at medium high flames. Once heated, add the veggies except the green peas and fry for about 2 minutes or until their colour changes a little
• Now strain out the fried veggies from excess oil and add these to the pressure cooker containing the cooked dal, add the green peas and mix well. Pressure cook all the ingredients one more time to 1 whistle at high flames and then switch off the flames and release pressure
• Open the cover of the cooker, add turmeric powder and sugar and mix well. Place the cooker on oven at medium high flames and add 1 and ½ cup of warm water. Stir well and bring the dal to a boil.
• Let the dal boil for a minute and then switch off the flames and keep aside.
• Add the remaining oil in a kadhai and place it on medium flames. Once the oil gets heated well, temper it with the whole spices.
• Then add the ginger paste and green chilli paste along with 1 tbsp of warm water and stir and roast the spices until its raw smell disappears and oil starts separating.
• At this stage empty all the content of the pressure cooker into the kadhai and stir well. Bring the dal to a boil by increasing the flames to maximum.
• Once the dal starts boiling, reduce the flames to medium and cover and cook for ½ a minute
• After ½ a minute, open cover and check the salt and sugar and adjust if required. Then add the ghee and stir and mix well. Cover the dal and switch off the flames.
• Let the dal rest for a minute. Your mixed vegetable moong dal is ready to be served.

Hello friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing a healthy curry recipe which I make with raw papaya and potatoes along with split yellow pea lentils fritters. It goes very well with rice or roti.
So, lets take a look at the recipe for raw papaya curry with split yellow pea lentil fritters

Ingredients

Raw papaya 1 small sized, cut into small cubes
Potatoes 2 medium sized, cut into small cubes
Split yellow pea lentils 2/3rd cup soaked overnight
Ginger paste 1 tsp + 1/2 tbsp
Green chilli paste 1 tsp + ½ tbsp
Bay leaf 1
Cumin seeds 1 tsp
Black cumin or kalonji 1 tsp
Turmeric powder 1/2 + 1/2 tsp
Kashmiri red chilli powder ½ + 1 tsp
Cumin powder ½ tsp
Garam masala powder 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Oil 3 tbsp + enough to deep fry the fritters

Procedure

• Grind the soaked lentils to make a paste of coarse texture without adding water.
• Mix lentils paste along with 1 tsp each of ginger and green chilli paste, ½ tsp each of turmeric and red chilli powder, kalonji and salt as per taste in a mixing bowl
• Heat enough oil in a kadhai at medium high flames. Once the oil gets heated, take small portions of the lentils mixture and gently drop in the oil and fry these until they turns golden brown in colour.
• Once all the fritters get fried, strain them out from the oil and keep aside
• In another kadhai, heat the remaining oil at medium high flames. Once heated, lower the flames to medium low and temper it with bay leaf and cumin seeds
• Add the papaya and potato pieces into it and stir and fry for about 1 minute.
• Add the remaining ginger and green chilli paste. Stir and mix well with the veggies and cook until the raw smell of the ginger and green chilli disappears.
• Add the remaining turmeric and red chilli powder, cumin powder, salt as per taste and 1 or 2 tbsp of warm water and mix all the ingredients well.
• Keep roasting the veggies along with the spices until oil starts separating from the spices.
• At this stage, add 1 cup or about 240ml of hot water and mix well. Once the water starts boiling, stir well and cover. Cook it at medium to low flames for 10 to 12 minutes.
• After 10 minutes, Open cover and add the sugar as per taste and mix well. Do not let the gravy to dry up much as the fritters will soak in some juices from the gravy.
• Add the fritters and gently mix with the curry. Reduce the flames to minimum and cover and cook for ½ a minute
• Open cover add the ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest a little
• Papaya with split yellow pea lentils curry is ready to be served.

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Manchurian is the recipes that is generally created by the Chinese restaurants of India and slightly resembles to the cooking technique of a traditional Chinese cuisine. This manchurian can be of various items such as of meat, different vegetables, mixed vegetables and paneer, cooked in a dark brown sauce.

Today I am sharing the recipe of gobi manchurian i.e. manchurian of cauliflower. This is a delicious veg dish which tastes great along with fried rice or rumali roti or paranthas. So, lets take a look at the recipe for gobi manchurian.

Ingredients

Cauliflower cut into small florets 2 cups
Onion 1 medium chopped
Green chilli 4 or 5 chopped
Spring onion greens chopped 1 tbsp
Sesame seeds 1 tsp
Ginger 1” piece minced
Garlic 5 or 6 cloves minced
Ginger paste ½ tsp
Garlic paste ½ tsp
Red chilli powder 1 tsp
Black pepper powder 1 + 1 tsp
All purpose flour or maida 4 to 6 tbsp
Corn flour 4 + 1 tbsp
Soya sauce 1 tbsp
Hot chilli sauce ½ tbsp
Tomato sauce ½ tbsp
Salt as per taste
Oil 2 tbsp + enough for deep frying the cauliflower florets

Procedure

• Take 2 and ½ cups of water in a kadhai or saucepan, add 2 tsp salt, cauliflower florets and set the pan on high flames
• Once the water starts boiling, wait for 1 minutes and then switch off the flames. Strain the florets from water and keep aside
• In a large mixing bowl, add the all purpose flour and corn flour, ginger garlic paste, red chilli powder, 1 tsp black pepper powder, salt, along with a little water to make a batter neither too thick nor too thin
• Add the cauliflower florets to this batter and mix well such that each of the florets get well coated with the batter
• Heat enough oil to deep fry the florets in a kadhai at medium high flames. Once the oil is heated, drop the cauliflower florets one by one into the oil and fry these untill they turns light golden in colour. Do not over crowd the florets while frying.
• Once fried, strain out the florets from oil and keep aside. Now increase the flames to maximum and let the oil gets highly heated.
• Again add the fried florets to the hot oil and fry them one more time at maximum flames untill they turn golden brown in colour. Once fried, strain out the florets from the oil and keep aside
• Heat the remaining oil In another kadhai or wok at medium high flames. One heated, add the minced ginger and garlic and sauté for few seconds
• Add the chopped green chillies and onion and sauté and fry for ½ a minute
• Add salt and black pepper powder and mix well
• Add soya sauce, hot chilli sauce and tomato sauce and mix and stir for ½ a minute.
• Add ½ a cup of hot water and stir well. Bring the sauce to a boil and then cover and simmer for a minute
• While the sauce is getting cooked, in a small bowl, take the remaining 1 tbsp corn flour, 1 tbsp water and mix well
• Open cover, add the corn flour slurry and stir well. Once the sauce has thickned, add the cauliflower florets mix well and switch off the flames. Cover and let it rest for some time
• Finally add the chopped onion greens and sesame seeds mix well and serve hot gobi manchurian with fried rice or roti or paratha or any dish of your choice.

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I am back with the recipe of another Bengali veg dish today. Fulkopi kosha or cauliflower roast is a dry cauliflower curry which is quite popular among the Bengalis.

Let’s check the recipe for Bengali style cauliflower roast.

Ingredients

Cauliflower 1 medium sized, cut into medium florets

Green peas 1/2 a cup

Tomato 1 medium sized, chopped

Green chillies 4 or 5

Ginger 1” piece, roughly chopped

Curd 2 tbsp

Poppy seeds 1and 1/2 tbsp soaked in a tbsp of warm water for about 15 minutes

Cashew nuts 4 or 5

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4 or 5

Black cardamom 1

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala powder 1 tsp

Salt and sugar as per taste

Ghee 1 tsp

Oil 4 +2 tbsp

Procedure

• Take 2 cups of water in a saucepan, add the cauliflower florets and set the pan on high flames.
• Once water starts boiling, switch off the flames and strain out the florets from water and keep aside.
• Heat 4 tbsp of oil in a kadhai at medium high flames. Once heated, add the cauliflower florets, sprinkle 1/2 tsp of turmeric powder, mix well and fry these until golden brown spots appear on the florets
• Now take out the fried cauliflower florets from the kadhai and keep aside.
• Add the remaining oil in the same kadhai and heat. Temper the oil with whole spices and then add chopped tomatoes. Stir and cook the tomatoes until they turn mushy.
• While the tomatoes are being cooked, grind the ginger and green chillies along with a little water to make a fine paste.
• One the tomatoes get cooked well, add the ginger-chilli paste and sauté until it’s raw smell disappears.
• Add the powder spices except garam masala powder, 1 tbsp of water and mix well with the other ingredients. Roast the spices for about 1/2 a minute.
• While the spices are getting roasted, grind the poppy seeds, cashews along with the soaking water to make a fine paste. In a small bowl, take curd, salt, sugar and 1/2 tbsp of water and mix well
• Once oil starts separating from the spices, reduce flame to minimum, add curd mixture, poppy cashew paste and mix well with the other spices.
• Add green peas and mix well with the roasting spices. Stir and cook for a minute and then add 1/2 a cup of warm water and mix well. Cover and cook the gravy for a minute.
• Now open cover and add the cauliflower florets and mix well with the gravy. Agin cover and cook for about 5 to 7 minutes at minimum flames.
• Open cover, add ghee and garam masala, mix well and the cover.
• Switch off the flames and allow the curry to rest for sometime.
• Serve cauliflower flower roast with any dish of your choice.