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STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI
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STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

by Hearty Food Talks
written by Hearty Food Talks

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

Stuffed Baby Eggplant Curry or Masala Bharli Vangi is an authentic spicy curry recipe made with purple baby eggplants and a blend of rich spices. Stuffed Eggplant Curry is one of the most popular curries from the Marathi cuisines, loaded with a special goda masala. Typically, served with indian flatbread or roti, but can also be served as a side to dal rice combination.

Ingredients

  • 7 to 8 Fresh Baby Eggplants 🍆 
  • 1/4 cup Raw Peanuts 🥜 
  • 1 tsp. Cumin Seeds
  • 1 tbsp. Sesame Seeds
  • 2 tbsps. Fresh or Dry Coconut Flakes/Ribbons 
  • 1/2 to 3/4 inch piece Ginger
  • 2 to 4 Garlic Cloves
  • 2 medium Green Chilies 
  • 1 to 2 tsps. Tamarind Paste
  • 1 tsp. Jaggery Powder (optional)
  • 1 cup Fresh Coriander 
  • 1 to 2 tbsps. Olive oil
  • 1/2 to 3/4 tsp. Mustard Seeds
  • 4 to 6 Fresh Curry Leaves
  • A good pinch of Asafetida (hing)
  • 1 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Turmeric
  • 1 tsp. Coriander Powder
  • 1 to 2 tsps. Goda Masala
  • 1/2 tsp. Kasturi Methi
  • 1/2 tsp. Garam Masala 
  • 1 tsp. Salt

Nicely rinse, slit them lengthwise (twice, perpendicular to each other like a + sign from the bottom of the veggie, without touching the crown of it). Keep them in bowl filled with drinking water.

Start preparing the eggplants’ stuffing by dry roasting the peanut on a low-medium heat for 5 to 8 minutes.

Once roasted nicely, turn off the heat. Transfer them to a separate plate. Try to remove the skin by rubbing the peanuts between a kitchen towel.

In the same pan dry roast cumins, sesame seeds, and coconut.

Add back the roasted peanuts to the pan and let all these cool down to room temperature.

Transfer the mixture to a small blender jar. Add green chilies, ginger, garlic, and tamarind paste to it.

Plus fresh coriander, and grind into a fine paste,

Stuffing ingredients turned into a paste.

Spicy stuffing ready for the eggplants.

Stuff the eggplants as shown in the picture.

Heat some oil and place the stuffed eggplants to cook well from all the sides. Keep the heat on low or low-medium.

Cover the lid off and on, to let cook the eggplants perfectly from deep inside.

Once the stuffed eggplants are done. Keep them aside in a bowl or plate for later use. Thereafter, prepare the gravy with oil, mustard seeds, and curry leaves.

Add onions, ginger, garlic, tomatoes, chilies, coriander powder, goda masala, turmeric, red chili powder. Cook them well. Add the leftover stuffing and cook it for 5 minutes. Add water and bring the gravy to a boil. Let it simmer for 5 minutes.

Gently place the eggplants into the gravy. Cover the lid and cook for 5 minutes. Turn the eggplants upside down and likewise for 2 to 3 times.

Garnish with fresh Coriander leaves, Kasturi Methi, and garam masala.

Stuffed Baby Eggplants Curry is ready to serve.

Notes: 

Served with homemade roti, chapati, or phulka. Sometimes, I also add a little jaggery to the stuffing and gravy. 

This is a very delicious and traditional recipe from Western India. Worth making in double quantity. Reason being, it’s a time taking recipe and tastes amazing on the very next day.

Special Goda Masala is easily available in most of the Indian grocery stores. At the sametime it can also be prepared at home. 

Please check my ‘How To’ blog section for a flavorful Goda Masala recipe. 

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Curry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

Masoor dal is the same thing as red lentils, quite popular and easy to find in most of the grocery stores. These are pretty economic and cook fast, making them a great choice for a simple weekday meal. 

Masoor Dal is considered good for the heart as it helps to lower cholesterol and blood pressure levels. It contains dietary fibers as well as proteins which helps in maintaining normal blood pressure. It is also a good source of folate which reduces the risk of heart diseases.

Ingredients:

  • 1 cup Whole Red Lentils
  • 1/4  to 1/2 tsp. Turmeric Powder 
  • 1/2 tsp. Salt
    Seasoning: 
  • 2 tsps. Olive Oil
  • 1/2 tsp. Cumin Seeds
  • 2 Whole Red Peppers 
  • A good pinch of Asafetida (hing)
  • 2 cloves of Garlic (finely chopped or minced) 🧄 
  • 1/2 to 1 inch Ginger (finely chopped)
  • 1 medium Red Onion (finely chopped)
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder 
  • 2 medium Tomatoes (finely chopped)
  • 1 to 2 medium Green Chilies (finely chopped) 
  • A few springs of Fresh Coriander (finely chopped)
  • 1/4 to 1/2 tsp. Garam Masala 
  • 1 tsp. Salt
  • 1 tsp. to 2 tsps. Ghee (completely optional)

Red Lentils soaked in water for 30 minutes to an hour.

Pressure cook the soaked lentils with turmeric powder and salt. On a high heat, wait for the first pressure cooker whistle. Set the heat on low-medium and let it cook for 5 minutes. Turn off the heat and let the air pressure release of its own. Open the cooker lid.

Perfectly, cooked or boiled Red Lentils (It’s ready to eat even at this stage).

Prepare the ginger, garlic, onion, green chili, and tomato seasoning.

Cover the lid. Adjust the heat to low. Let the tomatoes cook completely.

Add the pressure cooked red lentils to the tomato seasoning.

Add garam masala and fresh coriander. Simmer it for another 2 to 5 minutes.

Super delicious Red Lentils or Masoor Dal is ready to serve.

Delicious Red Lentils or Masoor Dal served with plain rice.

Notes: 

We can always adjust the consistency of the cooked Red Lentils by adding warm water or milk. As it has a tendency to thicken very fast. 

Apart from tomatoes, sometimes I cook this Dal with raw mango, or tamarind paste.

It is served with mango pickle or mint-mango chutney, Papad, and onion, green-chili-lemon Salad. 🧅🌶🍋

The leftovers can be served with layered Paratha.

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Curry RecipesImmunity BoostersKeeper Recipes

SPICY MUSHROOM AND GREEN PEAS CURRY

by Hearty Food Talks
written by Hearty Food Talks

SPICY MUSHROOM AND GREEN PEAS CURRY

Mushrooms contain protein, fiber, and Vitamin B. They have powerful anti-inflammatory and antioxidant properties. Mushrooms prevent damage to cells and tissues. Supports our immune system. 

In particular, white button mushrooms are one of the few non-animal sources of vitamin D. When they are grown, whether indoor or outdoor, they are exposed to UV light which increases their concentration of vitamin D.

All mushrooms are fungi and they produce spores, similar to pollen or seeds, which allow them to spread or travel by the wind. The rest of the mushroom then matures, typically living in soil or wood. 

There are many different types of mushrooms. Some of which are  edible such as button, oyster, porcini, and chanterelles. 

Ingredients:

  • 1 package Button Mushrooms 
  • 1 bag Frozen or Fresh Green Peas 
  • 1 big Red Onion
  • 2 cloves of Garlic
  • 1/2  piece of Ginger
  • 2 to 3 medium Tomatoes
  • 2 medium Green Chilies
  • A handful of Fresh Coriander 
  • 6 to 8 Whole Cashews
  • 1 tbsp Olive oil
  • A pinch of Asafetida
  • 1 tsp. Cumins
  • 2 Cloves
  • 4 Black Pepper Corns
  • 1 to 2 Bay Leaves
  • 1/2 inch Cinnamon Stick
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder 
  • 1/2 cup Milk
  • 1/2 tsp. Kasturi Methi or Dried Fenugreek Leaves
  • 1/4 tsp. Garam Masala
  • 1 tsp. Salt
  • 1 tsp. Ghee

Frozen Green Peas

Sliced Button Mushrooms

Start preparing the gravy with ginger, garlic, cashews, onions, tomatoes (using all the spices except garam masala, and Kasturi Methi).

Cover the lid. Set the heat on low to cook tomatoes for 5 to 10 minutes.

Once the tomatoes are done, turn off the heat. Take away the cinnamon stick and let the gravy ingredients cool and then grind into a smooth paste. In the same pan add a little ghee, transfer the puree and let it simmer for another 10 minutes on a low-medium heat until the oil starts separating from the gravy. At this point, add 1/2 cup of hot milk to the gravy and mix well. Bring it to a boil followed by a five minutes simmering.

Meanwhile, in a separate nonstick pan stir fry the mushrooms in a little oil with green chilies, black pepper and salt.

Once the mushrooms are half done, add thawed green peas to it.

Stir cook until the mushrooms are green peas are well done.

Transfer the mushrooms and green peas to the cashew-tomato gravy.

Combine the veggies well with the gravy. Add garam masala and Kasturi Methi.

Cover the lid and let the Curry simmer for 5 minutes.

Spicy Mushroom And Green Peas Curry is ready to serve.

Spicy Mushroom And Green Peas Curry!

Notes:

Mushroom and Green Peas Curry is a very delicious and rich vegetarian curry. Goes great with naan, paratha, and chapati.

Usually, in restaurants the Mushroom Curry is cooked with a generous amount of oil and cream at the end. Here, I’ve created the same taste in 1/3 amount of oil , using my own cooking skills.

 

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Curry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

by Hearty Food Talks
written by Hearty Food Talks

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

Kadai paneer is a very popular dish created with paneer (Indian cottage cheese), color bell peppers (capsicum, Shimla Mirch), and onions. The gravy consists of thick tomato sauce, aromatic spices and herbs. The recipe name Kadai comes from “wok” and Paneer is an Indian cottage cheese. Here, I have created the same delicious curry with a minimum amount of olive oil. I would say it’s a Must Try protein packed recipe for the kids and adults.

Ingredients

  • Paneer
  • 2 Bell Peppers 
  • 2 Onions
  • 1 inch piece of Ginger
  • 4 clove of Garlic
  • 2 medium Green Chilies 
  • 12 Cashews
  • A handful of Fresh Coriander 
  • 2 tbsps. Whole Coriander Seeds
  • 4 medium Whole Red Peppers 
  • 1 tbsp. Kasturi Methi (Dried Fenugreek Leaves)
  • 1 to 2 tbsps. Olive Oil 
  • 1 tsp. Cumins
  • 4 Black Peppers 
  • 2 Cloves
  • 2 Green Cardamoms
  • 1 inch Cinnamon Stick
  • A good pinch of Asafetida 
  • 1/4 to 1/2 tsp. Turmeric Powder 
  • 1/2 to 1 tsp. Red Chili Powder
  • 1 to 2 tsps. Salt
  • 1/2 to 1 cup Warm Water/Milk
  • 1 to 2 tsps. Ghee (optional)

Cut the paneer into desired size pieces and put them into warm water (may add a little salt to the water).

Chop the onions and bell peppers into square pieces and keep them aside for later use.

Now place the main gravy ingredients into one plate (roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies).

Dry roast the peppers and whole coriander seeds to prepare a fresh powder of it.

Fresh dry coriander and pepper powder for the later use.

On a warm pan dry roast the Kasturi Methi for a second. Using your palms, crush it into a fine powder. Set aside for the later use.

To prepare the oil free gravy, on a medium hot pan, add a little oil, cumins, black peppers, cloves, cardamoms, and the cinnamon stick.

Add the gravy ingredients (except tomatoes) to the seasoning and stir for 2 mins.

Add tomatoes and combine them together.

Cover the pan and let these cook for 5 mins. on a low-medium heat.

Meanwhile, on a medium-high heat, stir fry the onions and bell peppers for about 2 mins.

Transfer the stir fried veggies on a separate plate.

Turn off the stove for gravy mixture and let it cool down to room temperature.

Discard the cinnamon stick and blend the cooked gravy mixture.

Finally, heat up one tbsp. of olive oil, add turmeric, red chili powder, and Asafetida.

Add the gravy mixture to this seasoning. Cover it and cook for 5 mins. on a low-medium heat.

Add the freshly prepared coriander-pepper powder. Combine well.

Add the Kasturi Methi. Combine it properly.

Adjust the consistency by adding warm water or milk. Adjust the salt, Bring it to a boil and then set the heat to the lowest.

Cover the pan and let it simmer for 8 to 10 minutes until a little oil starts showing up on the surface.

Once the KADAI PANEER gravy is ready, we may add a tsp. of ghee and garam masala. It’s completely optional.

Drain the water and add paneer to the gravy. Gently, fold it into the gravy. Cover for 5 minutes and let it simmer on low-medium heat.

Add some fresh coriander and it’s ready to serve as such.

Add the stir fried veggies.

Some fresh coriander. Give a gentle stir.

Our delicious KADAI PANEER is ready to serve.

Mouthwatering KADAI PANEER.

Notes:

Kadai Paneer can be served with homemade roti, chapati, phulka, paratha, naan, or rice. It makes a perfect filling for Kathi Roll or Veggie Roll along with some salad veggies and green chutney.

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Spicy and Tangy Okra
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Spicy and Tangy Okra

by Hearty Food Talks
written by Hearty Food Talks

SPICY AND TANGY OKRA

Okra is also known as Lady Finger, or Bhindi. It is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Okra is also a good source of Magnesium, and Folate.

Ingredients

  • 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
  • 1 to 2 medium Green Chili
  • 1/2 Lemon Juice 🍋
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1/2 to 3/4 tsp. Salt
Spicy and Tangy Okra

Wash, chop the ends, and cut all okra lengthwise or vertically…

Spicy and Tangy Okra

On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…

Spicy and Tangy Okra

Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…

Spicy and Tangy Okra

Combine the spice and add garam masala…

Spicy and Tangy Okra

On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…

Spicy and Tangy Okra

Our spicy and tangy okra is ready to serve!

Note: One of my most favorite veggies is Okra. I prepare it in many different ways. This is a new one, quite interesting. It‘s quick, easy, and flavorful! I served it with homemade Roti, and layered Paratha. Goes excellent with Puri, Kachori, and Dal/ Rice.
KANDIL (Paper Lantern)

KANDIL (Paper Lantern) Happy Festive Season To All 🌺🪔 🌺

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Spicy and Tangy Okra

Spicy and Tangy Okra

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
  • 1 to 2 medium Green Chili
  • 1/2 Lemon Juice 🍋
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1/2 to 3/4 tsp. Salt

Instructions

Wash, chop the ends, and cut all okra lengthwise or vertically…
On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…
Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…
Combine the spice and add garam masala…
On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…
Our spicy and tangy okra is ready to serve!

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Spicy Green Beans Curry
Curry RecipesImmunity BoostersKids Friendly RecipesWeight Management

Spicy Green Beans Curry

by Hearty Food Talks
written by Hearty Food Talks

Spicy Green Beans Curry

Green beans, also called snap beans or string beans, are a staple in many kitchens across the globe. They’re a beloved side dish at family potlucks, holiday meals, and nightly dinners.

Some of the health benefits of green beans are as follow: These are low in calories, contain protein, good source of vitamins and minerals, help in weight management, and heart healthy.

Whether we blanch them, sauté them, or eat them straight from a can, green beans are a nutritious addition to your diet. The most common ways to prepare these are:

Blanch or steam fresh green beans and toss them with grape tomatoes and balsamic vinegar.

Toss fresh green beans in olive oil, freshly ground pepper, and freshly-grated Parmesan cheese, and roast at 425°F (218°C) until crisp-tender.

Add blanched or steamed green beans to a green salad.

Sauté fresh green beans in olive oil, garlic, and lemon juice.

Dip fresh green beans into hummus or plain, low-fat yogurt flavored with fresh herbs.

Here, I am sharing how to create a very delicious, Spicy Green Beans Curry.

Ingredients

  • 1 bag Green Beans
  • 1 medium Raw Potato
  • 1 tbsp. Olive Oil
  • A pinch of Asafetida (Hing)
  • 1/4 to 1/2 tsp. Turmeric
  • 1/2 tsp. to 3/4 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1 to 1 n 1/2 tsps. Salt
Properly washed green beans..,

Properly washed green beans..,

Finely chopped green beans…

Finely chopped green beans…

Diced raw potato..

Diced raw potato..

In a heavy bottom pan, on a low-medium heat, seasoning in oil, hing, turmeric, chili powder, and salt.

In a heavy bottom pan, on a low-medium heat, seasoning in oil, hing, turmeric, chili powder, and salt.

Combine well, and cook open for 2 minutes..

Combine well, and cook open for 2 minutes..

Adjust the heat below medium, and cover the lid for flat 5 to 6 minutes.,

Adjust the heat below medium, and cover the lid for flat 5 to 6 minutes.,

Open the lid, add coriander powder, and garam masala.

Open the lid, add coriander powder, and garam masala.

Gently combine the masala, cover the lid for another 5 minutes on a low heat..,

Gently combine the masala, cover the lid for another 5 minutes on a low heat..,

Our delicious and spicy green beans curry is ready..

Our delicious and spicy green beans curry is ready..

Transfer the spicy green beans curry to a serving bowl..

Transfer it to a serving bowl..

Steamy hot Spicy Green Beans Curry is ready to serve!

Steamy hot Spicy Green Beans Curry is ready to serve!

There is no match to homemade curries like this 😊

There is no match to homemade curries like this 😊

Spicy Green Beans Curry

Teams up great with Roti, Paratha, Puri, and Dal-Rice!

Note: Served with homemade layered Paratha and buttermilk. This is a simple and my personal favorite version of green beans curry. To make it more special, I give it an extra/quick seasoning of finely chopped onions, tomatoes (no pulp), green chilies, fresh coriander, crushed peanuts, and toasted sesame seeds.

Green Beans

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Spicy Green Beans Curry

Spicy Green Beans Curry

Print
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 bag Green Beans
  • 1 medium Raw Potato
  • 1 tbsp. Olive Oil
  • A pinch of Asafetida (Hing)
  • 1/4 to 1/2 tsp. Turmeric
  • 1/2 tsp. to 3/4 tsp. Red Chili Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala
  • 1 to 1 n 1/2 tsps. Salt

Instructions

In a heavy bottom pan, on a low-medium heat, seasoning in oil, hing, turmeric, chili powder, and salt.
Combine well, and cook open for 2 minutes..
Adjust the heat below medium, and cover the lid for flat 5 to 6 minutes.,
Open the lid, add coriander powder, and garam masala.
Gently combine the masala, cover the lid for another 5 minutes on a low heat..,
Our delicious and spicy green beans curry is ready..
Transfer it to a serving bowl..
Steamy hot Spicy Green Beans Curry is ready to serve!
There is no match to homemade curries like this 😊
Teams up great with Roti, Paratha, Puri, and Dal-Rice!

Notes

Served with homemade layered Paratha and buttermilk. This is a simple and my personal favorite version of green beans curry. To make it more special, I give it an extra/quick seasoning of finely chopped onions, tomatoes (no pulp), green chilies, fresh coriander, crushed peanuts, and toasted sesame seeds.

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Wholesome Spinach and Split Black Lentils Curry
Curry RecipesImmunity BoostersKeeper RecipesKids Friendly Recipes

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal

by Hearty Food Talks
written by Hearty Food Talks

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal

Black Lentils are an excellent source of plant protein. Top of it cooked with our spices, and spinach take it to an another level of nutrition, texture, and deliciousness.

Spinach is a leafy green vegetable. It is an extremely nutrient-rich vegetable and is considered to be a host of benefits.

It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

It may reduce oxidative stress, promote eye health, fight cancer, regulate blood pressure, and help in weight loss.

This is one of my personal favorite recipe.

Ingredients

  • 1 cup Split Black Lentils (Split Urad Dal)
  • 2 to 3 cups Spinach (chopped)
  • 1 inch piece of Ginger
  • 1 to 2 Green Chili
  • 4 to 6 Whole Black Peppers
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Salt

Seasoning:

  • 1 tsp. Olive Oil (optional)
  • A good pinch of Asafetida/hing
  • 1 tsp. Cumin Seeds
  • 2 Whole Dried Red Peppers 🌶
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala

Extra:

  • Ghee (as per our preference)

Directions

Place the properly washed Split Black Lentils or Urad Dal in a pressur-cooker. Add 4 cups of water, ginger, green chili, spinach, turmeric, black pepper, and salt.

Put the pressure-cooker on high heat. Cover and lock the lid of it. Let the first whistle come and then turn the heat to low-medium. 

Let the dal cook for 5 to 10 minutes.

Turn Off the heat. (Lid will open in next 5 minutes)

Meanwhile, prepare the seasoning or tempering. Heat the oil and add hing, cumin seeds, drie red pepper, and red chili powder.

Immediately, add the seasoning to the cooked dal. 

Add Garam Masala, and ghee.

Combine well…

Wholesome Spinach and Split Black Lentils Curry

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal is ready to serve!

Note: Served the Spinach And Split Black Lentils or Palak Urad Dal with rice, roti, mango pickle, radish, tomato, buttermilk, & papad. This recipe is very easy to create, and turns out super delicious. Sometime, I also use garlic, onion, and tomato in the seasoning.
spinach
split urad dal

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teachers day

Thanks for being the World’s Best Teacher, My Mom! Apart from so many other things, I always remember & admire your cooking skills. You were so dedicated to both your family & the God, at the same time. When I look back, your life was a true example of the teachings of Bhagwat Gita! 🌹❤️🙏❤️🌹

Wholesome Spinach and Split Black Lentils Curry

Wholesome Spinach And Split Black Lentils Curry

Print
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup Split Black Lentils (Split Urad Dal)
  • 2 to 3 cups Spinach (chopped)
  • 1 inch piece of Ginger
  • 1 to 2 Green Chili
  • 4 to 6 Whole Black Peppers
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Salt
  • 1 tsp. Olive Oil (optional)
  • A good pinch of Asafetida/hing
  • 1 tsp. Cumin Seeds
  • 2 Whole Dried Red Peppers 🌶
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • Ghee (as per our preference)

Instructions

Place the properly washed Split Black Lentils or Urad Dal in a pressure-cooker. Add 4 cups of water, ginger, green chili, spinach, turmeric, black pepper, and salt.

Put the pressure-cooker on high heat. Cover and lock the lid of it. Let the first whistle come and then turn the heat to low-medium.

Let the dal cook for 5 to 10 minutes.

Turn Off the heat. (Lid will open in next 5 minutes)

Meanwhile, prepare the seasoning or tempering. Heat the oil and add hing, cumin seeds, dried red pepper, and red chili powder.

Immediately, add the seasoning to the cooked dal.

Add Garam Masala, and ghee.

Combine well…

Notes

Served the Spinach And Split Black Lentils or Palak Urad Dal with rice, roti, mango pickle, radish, tomato, buttermilk, & papad. This recipe is very easy to create, and turns out super delicious. Sometimes, I also use garlic, onion, and tomato in the seasoning.

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Spicy Chickpeas Curry
CelebrationsCurry RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

Spicy Chickpeas Curry

by Hearty Food Talks
written by Hearty Food Talks

Spicy Chickpeas Curry

Chickpeas, or garbanzo beans, or Kabuli Chana are a type of legume. The most popular variety of chickpeas has a round shape and a beige color. Similar to other legumes, chickpeas are rich in fiber and protein. They also contain several important vitamins and minerals. In short, their nutrients have several health benefits.   Chickpeas are excellent for our bone health, heart health, gut health, and weight management. We must try to include chickpeas into our diet. I try to incorporate these in my salads, curries, snacks, and spreads. Here, is a step-by-step recipe of Spicy Chickpeas Curry with some oil. ( I do create the same delicious curry with no oil at all. Just the same ingredients, and same instructions. Except that of the seasoning in oil, I simply dry roast all of the whole spices).

Ingredients

  • 1 cup Chickpeas 
  • (Soaked into water for 6 to 8 hrs.)
  • 1/4  to 1/2 tsp. Tea Leaves 
  • (to boil in 1/2 cup of water)
  • 1 to 2 tbsps. Olive Oil (for seasoning)
  • 1 medium Onion (finely chopped)
  • 1/2 to 1-inch piece of Ginger 
  • 1 to 2 small-medium Tomatoes 
  • 1 to 2 medium Green Chilies
  • 1/4 cup Fresh Coriander (finely chopped)

Spices:

  • A good pinch of Asafetida (Hing)
  • 4 to 6 Whole Black Peppers
  • 2 to 4 Cloves
  • 1-inch piece Cinnamon Stick
  • 2 small Bay Leaves
  • 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Red Chili Powder 
  • 2 tsp. Coriander Powder
  • 1/2 tsp. Kasturi Methi (optional)
  • 1/2 tsp. Garam Masala 
  • 1 to 1 n 1/2 tsps. Salt
  • 1 tbsp. Ghee (completely optional)
Chickpeas soaked in water for 6 to 8 hours (overnight)…

Chickpeas soaked in water for 6 to 8 hours (overnight)…

Regular tea leaves boiled in 1/2 cup of water…

Regular tea leaves boiled in 1/2 cup of water…

Chickpeas boiled in leveled water plus the salt and strained tea-water…

Chickpeas boiled in leveled water plus the salt and strained tea-water…

In a heavy bottom pan, add oil, hing, cloves, black peppers, cumin seeds, cinnamon stick, and bay leaves…

In a heavy bottom pan, add oil, hing, cloves, black peppers, cumin seeds, cinnamon stick, and bay leaves…

Spicy Chickpeas Curry

Add ginger, onions, tomatoes, turmeric, red pepper, and salt…

Spicy Chickpeas Curry

Adjust the heat to low-medium, cover the pan with the lid and let it cook until soft and well done..

Spicy Chickpeas Curry

At this point, add the boiled gravy chickpeas along with the water it has been boiled in…

Spicy Chickpeas Curry

Combine well and let the chicken simmer on low-medium heat for 10 minutes, until chickpeas get well blended with the gravy…

Spicy Chickpeas Curry

Add some garam masala, fresh coriander to the chickpeas, and it’s ready to serve!

Note: This chickpea recipe has been created in a very little oil. Occasionally, we may add ghee to it. Make sure that the boiled chickpeas are perfectly soft. For a hard variety of chickpeas, we may always add a bit of cooking baking soda while soaking and boiling processes of the chickpeas. The recipe can be enjoyed with rice, chapati, paratha, or naan. 

Please leave your email and comments. I appreciate your time and extend my thanks for stopping by here.

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Spicy Chickpeas Curry

Spicy Chickpeas Curry

Print
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup Chickpeas
  • (Soaked into water for 6 to 8 hrs.)
  • 1/4 to 1/2 tsp. Tea Leaves
  • (to boil in 1/2 cup of water)
  • 1 to 2 tbsps. Olive Oil (for seasoning)
  • 1 medium Onion (finely chopped)
  • 1/2 to 1-inch piece of Ginger
  • 1 to 2 small-medium Tomatoes
  • 1 to 2 medium Green Chilies
  • 1/4 cup Fresh Coriander (finely chopped)
  • A good pinch of Asafetida (Hing)
  • 4 to 6 Whole Black Peppers
  • 2 to 4 Cloves
  • 1-inch piece Cinnamon Stick
  • 2 small Bay Leaves
  • 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Red Chili Powder
  • 2 tsp. Coriander Powder
  • 1/2 tsp. Kasturi Methi (optional)
  • 1/2 tsp. Garam Masala
  • 1 to 1 n 1/2 tsps. Salt
  • 1 tbsp. Ghee (completely optional)

Instructions

Chickpeas soaked in water for 6 to 8 hours (overnight)…
Regular tea leaves boiled in 1/2 cup of water…
Chickpeas boiled in leveled water plus the salt and strained tea-water…
In a heavy bottom pan, add oil, hing, cloves, black peppers, cumin seeds, cinnamon stick, and bay leaves…
Add ginger, onions, tomatoes, turmeric, red pepper, and salt…
Adjust the heat to low-medium, cover the pan with the lid and let it cook until soft and well done..
At this point, add the boiled gravy chickpeas along with the water it has been boiled in…
Combine well and let the chicken simmer on low-medium heat for 10 minutes, until chickpeas get well blended with the gravy…
Add some garam masala, fresh coriander to the chickpeas, and it’s ready to serve!

Notes

This chickpea recipe has been created in a very little oil. Occasionally, we may add ghee to it. Make sure that the boiled chickpeas are perfectly soft. For a hard variety of chickpeas, we may always add a bit of cooking baking soda while soaking and boiling processes of the chickpeas. The recipe can be enjoyed with rice, chapati, paratha, or naan.

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Yogurt Curry W/ Spinach Pakora
Curry RecipesKeeper Recipes

Yogurt Curry W/ Spinach Dumplings Kadhi

by Hearty Food Talks
written by Hearty Food Talks

Yogurt Curry W/ Spinach Pakora

Kadhi or karhi is a traditional, nutritious, and a very delicious recipe originating from Punjab, and Rajasthan, in India.

It consists of a thick gravy or sauce created with the gram flour, and a bit sour yogurt or buttermilk.

Further, the vegetable fritters called pakoras are added to it, and finally finished with an unique seasoning. It is often served with cooked rice or roti.

Here, I have created it with wholesome spinach pakora.

Ingredients

Yogurt Gravy:

  • 1 n 1/2 cups Plain Yogurt
  • 3 tbsps. Gram Flour (Besan)
  • 4 to 5 cups Water
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/2 tsp. Mustard Seeds
  • 2 Whole Dried Red Peppers
  • 1/4 tsp. Turmeric 
  • 1/2 tsp. Red Chili Powder 
  • 1 tsp. Salt

Spinach Pakora:

  • 3 cups Chopped Spinach
  • 3/4 to 1 cup Gram Flour (Besan)
  • 1/4 cup Chopped Onion
  • 1 Green Chili
  • 1/4 tsp. Turmeric Powder 
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Ajwain or Carom Seeds
  • 1/4 tsp. Garam Masala 
  • 1/4 tsp. Salt
  • Oil for frying 
Place the yogurt and gram flour into a bowl..

Place the yogurt and gram flour into a bowl..

Prepare a lump-free solution by gradually adding 4 to 5 cups of water..

Prepare a lump-free solution by gradually adding 4 to 5 cups of water..

In a heavy bottom pan, add 1 tbsp. of oil, hing, mustard seeds, whole red pepper, turmeric, chili powder..

In a heavy bottom pan, add 1 tbsp. of oil, hing, mustard seeds, whole red pepper, turmeric, chili powder..

Add the yogurt and gram flour solution…adjust the heat to medium-high… add salt, and keep stirring from the sides and the bottom of the pan…

Add the yogurt and gram flour solution…adjust the heat to medium-high… add salt, and keep stirring from the sides and the bottom of the pan…

Yogurt Curry

Until the gravy or sauce starts boiling. At this point adjust the heat to low-medium and let the gravy cook for 30 minutes. Occasional stirring is a must..

Meanwhile, prepare the spinach pakoras to put into the gravy (once it is properly cooked)..

Meanwhile, prepare the spinach pakoras to put into the gravy (once it is properly cooked)..

Place the chopped spinach, onion, chili, gram flour, and all spices into a mixing bowl…

Place the chopped spinach, onion, chili, gram flour, and all spices into a mixing bowl…

Combine well, using very little water…

Combine well, using very little water…

Make small lemon size pakoras or fritters…

Make small lemon size pakoras or fritters…

Golden Spinach Pakora

Golden Spinach Pakora

Extra spinach pakora can be enjoyed as a snack as well..

Extra spinach pakora can be enjoyed as a snack as well..

Put the pakora in a well-done yogurt sauce..

Put the pakora in a well-done yogurt sauce..

Prepare and add an extra seasoning of whole coriander seeds, hing, chili powder. Adjust the salt of the gravy before adding pakora.

Prepare and add an extra seasoning of whole coriander seeds, hing, chili powder. Adjust the salt of the gravy before adding pakora.

Delicious, wholesome Yogurt Curry or Kadhi is ready to serve!

Delicious, wholesome Yogurt Curry or Kadhi is ready to serve!

Note: Yogurt Curry or Kadhi is my family favorite recipe. I have created many different versions of this recipe. We can make the gravy Sweet N Sour by adding a little jaggery or sugar to it. Again, I have tried adding boondi, thick Besan Sev, Spicy eggplant, Spicy cauliflower, moong sprouts to the yogurt gravy. They all taste super awesome.

Please leave your email and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

Yogurt Curry W/ Spinach Pakora

Yogurt Curry W/ Spinach Pakora

Print
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 n 1/2 cups Plain Yogurt
  • 3 tbsps. Gram Flour (Besan)
  • 4 to 5 cups Water
  • 1 tbsp. Mustard Oil
  • A pinch of Asafetida (hing)
  • 1/2 tsp. Mustard Seeds
  • 2 Whole Dried Red Peppers
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Red Chili Powder
  • 1 tsp. Salt
  • 3 cups Chopped Spinach
  • 3/4 to 1 cup Gram Flour (Besan)
  • 1/4 cup Chopped Onion
  • 1 Green Chili
  • 1/4 tsp. Turmeric Powder
  • 1/4 tsp. Red Chili Powder
  • 1/4 tsp. Ajwain or Carom Seeds
  • 1/4 tsp. Garam Masala
  • 1/4 tsp. Salt
  • Oil for frying

Instructions

Place the yogurt and gram flour into a bowl..
Prepare a lump-free solution by gradually adding 4 to 5 cups of water..
In a heavy bottom pan, add 1 tbsp. of oil, hing, mustard seeds, whole red pepper, turmeric, chili powder..
Add the yogurt and gram flour solution…adjust the heat to medium-high… add salt, and keep stirring from the sides and the bottom of the pan…
Until the gravy or sauce starts boiling. At this point adjust the heat to low-medium and let the gravy cook for 30 minutes. Occasional stirring is a must..
Meanwhile, prepare the spinach pakoras to put into the gravy (once it is properly cooked)..
Place the chopped spinach, onion, chili, gram flour, and all spices into a mixing bowl…
Combine well, using very little water…
Make small lemon size pakoras or fritters…
Extra spinach pakora can be enjoyed as a snack as well..
Put the pakora in a well-done yogurt sauce..
Prepare and add an extra seasoning of whole coriander seeds, hing, chili powder. Adjust the salt of the gravy before adding pakora.
Delicious, wholesome Yogurt Curry or Kadhi is ready to serve!

Notes

Yogurt Curry or Kadhi is my family favorite recipe. I have created many different versions of this recipe. We can make the gravy Sweet N Sour by adding a little jaggery or sugar to it. Again, I have tried adding boondi, thick Besan Sev, Spicy eggplant, Spicy cauliflower, moong sprouts to the yogurt gravy. They all taste super awesome.

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Black Lentils and Radish Curry
Curry RecipesImmunity Boosters

Black Lentils And Radish Curry

by Hearty Food Talks
written by Hearty Food Talks

Black Lentils and Radish Curry

Radish is a crisp, crunchy, and slightly peppery root vegetable from the mustard family. It is just perfect to be sliced and added to salads, curries, and pickles. Radishes are consumed across the globe. Right from Asia, to Europe, Egypt, USA, and Mexico. There are many varieties of radishes. The most popular ones are white and long like a carrot, small, and round shaped with red skin and white flesh.

Radishes are amazing for the overall wellness of our health, as these are rich in folic acid, potassium, vitamin B6, magnesium, riboflavin, and calcium.

Radishes also contain high levels of water. Vitamin C, phosphorus, zinc, and some components of the B-12 complex. These ingredients are vital to maintain proper hydration of our skin.

Radishes are helpful in improving our digestion, and maintaining an adequate intake of the nutrients from the food that we eat.

Radishes are excellent for our heart health, immune system, and metabolism.

Ingredients

  • 1/2 cup Black Lentils (soaked in water for an hour)
  • 1 medium Radish (with its greens)
  • 1/2 inch piece Ginger
  • 1 to 2 medium Green Chilies
  • 1 tbsp. Mustard Oil
  • A pinch of Hing (Asafetida) 
  • 1/2 tsp. Carom Seeds (Ajwain)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Tumeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Salt
Soaked Urad Split (Split Black Lentils)..

Soaked Urad Split (Split Black Lentils)..

Radish, Greens, Chilies...

Radish, Greens, Chilies...

Chopped radish and its greens....

Chopped radish and its greens....

Start Seasoning

Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...

Black Lentils and Radish Curry

Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....

Once our lentils are well done with no extra water..add radish..

Once our lentils are well done with no extra water..add radish..

Black Lentils and Radish Curry

plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....

Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Black Lentils and Radish Curry

It's mouthwatering...

Note: Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.

Please don’t forget to leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

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Black Lentils and Radish Curry

Black Lentils And Radish Curry

Print
Serves: 5 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1/2 cup Black Lentils (soaked in water for an hour)
  • 1 medium Radish (with its greens)
  • 1/2 inch piece Ginger
  • 1 to 2 medium Green Chilies
  • 1 tbsp. Mustard Oil
  • A pinch of Hing (Asafetida)
  • 1/2 tsp. Carom Seeds (Ajwain)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Tumeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Salt

Instructions

Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...
Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....
Once our lentils are well done with no extra water..add radish..
plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....
Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Notes

Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.

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