Dil Leaves & Jack Seeds Curry

Dil leaves & Jack Seeds Curry is a gravy dish. I had some jack seeds at home and wanted to use it in cooking. They are good with southe kai curry (Mangalore cucumber). But as usual I wanted some change. I used Dil leaves which are the healthiest leaves and they are good remedy for gas too. There is a belief that jack seeds  makes gas (vayu, or vaatha). People do avoid eating these seeds. But jack fruit seeds are loaded with good healthy nutrients.

Lets see some benefits of having jack seeds in our diet.
Jackfruits seeds are very rich in digestible starch, protein and minerals. It is rich source of carbohydrates. They are rich in dietary fiber. They contain Vitami A, C and B Vitamins. They also contain minerals like calcium, zinc and phosphorus. They contain anti-ageing , anti ulcer and good amount of antioxidant properties.
Dil Leaves & Jack Seeds Curry has no onion or garlic and can be eaten with chapatis, rotis, dosas, idli, poori and plain rice.
Lets see the recipe now.

Ingredients : 

Dil leaves : 1 Bundle (Medium size)
Jackfruit seeds : 1 Bowl (Cooked)
Toor /Moong dal : 1/2 Cup
Methi/ Fenugrik seeds : 1/2 Teaspoon
Rasam Power : 2 Teaspoons
Turmeric Powder :  a little 
Coconut : 2 to 3 Tablespoons
Pepper pods : 4 to 5
Lemon : 1/2 of 1 lemon extract
Salt : To taste
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 2 Tablespoons
Ingh/Asafoetida : A pinch

Method :

1. Wash, remove the outer skin of jackfruit seeds, cut and cook in a pressure cooker.

2. Wash and pressure cook toor dal

3. Wash and cut dil leaves into small and keep it aside.

4. Grate coconut and crush pepper pods and keep it aside.
5. Grind coconut and pepper pods with little water and remove from the mixi jar. Keep it aside.
6. Keep a pan on the fire and heat. Put mustard seeds and jeera. Let it splutter. Add crushed pepper.

7. Add ingh, curry leaves and cut dil leaves. Fry them nicely on slow flame for 2 minutes. Add little water and let it cook till soft.

8. Add cooked jackfruit, toor dal and mix it well.

9. Add required salt and boil for a minute. Stir in between. Add rasam powder, methi seeds (raw) and ground coconut.
10. Mix it well and Let it boil for another 2 to 3 minutes. ( Add water if required ).

11. Put off the fire. Add lemon extract and mix it well and shift the curry to a serving dish.

12. Serve with the main dish you have prepared.

Note :

You can sundry the jackfruit seeds and remove the outer hard skin. (This way it will be easy). You must cook the seeds till soft. (at least 8 to 10 minutes). I have used home made rasam powder. Using garam masala powder, any brand sambar powder is optional. You can also use green chilly to add the spicy taste to the curry. Adding ground coconut is also optional. It adds taste to the curry. You can use any other vegetables like carrots, beans and potato are optional. Adding onions and garlic is optional.( I have not added ). You can use any type of dal. Toor, moong or masoor dals (Optional). You can use rajma , channa or any other bean instead of jack seeds.
Time : 30 minutes.
Serves : 4

Horse Gram + Capsicum Chutney

Horse Gram / Huruli is a legume/ bean. Horse gram is used in many ways. in Indian cooking. Horse Gram rasam, chutney or sprouted horse gram curry, dosa, idli, chutney powder and even papad. It is one of the well known bean from olden days. Horse Gram is good use during rainy season and in winter. Here I have used Horse Gram for chutney along with capsicum.

READY TO SERVE HORSE GRAM - CAPSICUM CHUTNEY.

Horse gram is called in different names in different places in India.
In Karnataka we call it as Huruli, in Tulu it called as Kudu and in Andra Pradesh - Ulava/ Ulavalu and in Kerala it is called as Muthira. In Tamil Nadu it is known as  Kollu.
let us see some benefits of eating Horse Gram in our diet.
In Ayurveda Horse gram is known as Kulathika or Kulatha. According to ayurveda horse gram is heat for the body.(Ushna) and increases good blood cells. These beans are rich in nutrients and contain calcium, phosphorous, iron and protein. It is one of the richest vegetarian sources of protein. It is low in fat and high in carbohydrates. Low in sodium content and it is slow in digestible starch and it is  good for diabetic and obesity patients. The regular intake of horse gram helps to flush our worm infections and regulates the digestive system and it help to take away acidity. Horse gram is good for common cold, fever, bronchitis and astama. It relieves congestion and makes breathing easy. Regulare consumption of horse gram helps to reduce blood glucose level. Eating horse gram is a great help for women who suffer from scanty bleeding and irregular menstrual cycle. The iron content in horse gram helps boost haemoglobin. It is a good remedy for people who suffer from constipation because horse gram is rich in fiber. It is good for people who suffer from Kidney stones. Regular intake of cooked horse gram helps to expel small kidney stones.
Please note that horse gram should not be consumed by Pregnant woman, people who are recovering from tuberculosis and who wants to gain weight.
Lets see the recipe now. Horse Gram - Capsicum Chutney do not contain any onion or garlic.
Things Needed :
Horse Gram : 2 Tablespoons
Capsicum : 1 (Big size)
Red chilly (byadagi) : 5 to 6
Coconut : 1 Cup
Tamarind : a marble size
Salt : to taste
Ingh/Asfoetida : a pinch
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6

Method :
1.Wash and cut capsicum in to small pieces. (remove the seeds before cutting into small).
2. Grate or cut coconut in to small.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of oil. Fry horse gram nicely till they turn brown. Add red chilly and fry.

4. Add cut capsicum pieces and fry it nicely. Add curry leaves and put off the gas. Add ingh. Mix it well. Let it cool.

5. Grind coconut, fried horse gram and capsicum with required salt. Grind it till paste.( or the consistency you like).
6. Use little water to grind and let the chutney be thick. Then you can adjust and add water.

7. Remove from the mixi jar and put it in a bowl.
8. Add mustard, urid, curry leaves splutter and mix it well. Serve with the main dish you have prepared.

Note :
Do not use much water while grinding. Fry horse gram nicely or your chutney might smell raw. (be careful and do not burn). Fry it on  low flame. Adding onions and garlic is purely optional. Use of onions and garlic is also optional. Use of more coconut and more chilly  is optional. I have used coconut oil to fry and to mustard splutter. Using coconut oil is optional.
Time : 10 minutes.
Serves : 3 to 4.