Mixed Pulses Dal

Mixed pulses/Legumes/Beans are very good protein content and keep our body warm and healthy. In winter pulses helps us to be strong and healthy. Here I have tried simple, easy and tasty Dal from pulses.

When you are bit lazy to go out to bring vegetables, when there is no vegetables in the fridge you just start thinking what to cook. Suddenly helps comes from these pulses which are sitting quietly in the tins or small boxes or even in freezers. Just take all the pulses little by little and wash it. Straight away you can cook in pressure cooker and then it is your turn to think what to add. Have some creativity and add spices and what ever you like to. But remember it should be tasty, easy and simple. (not loaded with spices).
I have used Moth bean (Madke/Matki Kalu), Whole Moong and Cow pea (red cow pea). I have used some spices and gave a seasoning. It was simple but yummy. So here is a recipe for you to cook and enjoy this Mixed Pulses Dal. It goes well with almost all the main dishes. I am sure you too will surely like and enjoy this dal.
Lets see some benefits of eating Pulses, lentils and beans in our diet.
Pulses are low fat, full of fibre,protein, vitamins and minerals. They are good source of Iron. They are good for diabetes and heart diseases. Pulses contain both soluble and insoluble fiber. Soluble firbe in it helps to lower the blood cholesterol level and insoluble fibre helps in easy digestion and bowel movement. They keep you full for a longer period and it is good for people who like to lose their weight. Pulses have low glycemic and they help to prevent sudden blood sugar level in our body just after the meal or snack. Pulses are gluten free.
One should remember to drink lots of water after eating pulses. (Pulses are high fibre content).
Lets see the recipe now.

Things Needed :

To cook :
Whole Moong : 1/2 Cup
Moth Bean/Madke /Matki Kalu : 1/2 Cup
Cow Pea (avade) : 1/2 Cup

To Add : 
Tomatoes : 2
Green Chilly : 2
Rasam/Sambar Powder : 1 Teaspoon
Ginger : 1 Teaspoon (Grated)
Pepper : 3 to 4
Coriander leaves : 2 Tablespoons
Salt
Fresh Milk Cream ( Halina kene) : 1 Tablespoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds " 1/2 Teaspoon
Ingh: a pinch
Curry leaves : 6 to 8
Oil : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong, moth bean and cow pea with required water for 6 to 8 minutes.

2. Wash and cut coriander leaves, tomatoes and green chilly (Slit into two).
3. Wash and remove the outer layer and wash again. Grate it and keep it aside.Crush pepper pods.
4. Keep a pan on the fire. Heat and put oil. Put mustard seeds and let it splutter. Add ingh and jeera/cumin seeds.
5. Add curry leaves and cut tomatoes and fry for 2 minutes. Add cooked pulses. Add crushed pepper.

6. Add green chilly, little turmeric powder and salt. Mix it well. Let it cook for at least 2 to 3 minutes.
7. Add rasam powder and mix it nicely. Let it boil again for 2 minutes. Add fresh milk cream. Now remove from the fire and shift the dal to a serving bowl.

8. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

You can soak these pulses over night and then you can use it. (It adds to the taste). Use of onions and garlic is optional. ( I have not added). Adding garam masla is also optional. Adding a spoon of fresh ghee adds to the taste. You can also add  1 teaspoon of lemon extract (lemon juice from 1/2 lemon) adds to the taste. Use of any rasam powder is optional. Home made rasam powder is the best. Adding toor dal /moong dal is also optional. ( I have not added). Use of fresh milk cream adds to the taste. Just remove the top layer of fresh boiled milk and you can add this to the curry. ( I have added just one tablespoon).
Time : 30 minutes.
Serves : 3 to 4.

ke sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at: http://90dayhealthhabits.com/2011/12/07/what-are-pulses-and-what-are-the-benefits/#sthash.zJtu9ii1.dpuf

Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements.  Fibre-rich foods like pulses are often more filling than other foods, helping to keep you full until your next meal.
Make sure to drink enough water when adding high fibre foods like pulses to your diet!
Pulses have a low glycemic index.  Most of the carbohydrates in pulses are fibre and starch that prevent blood sugars from rising quickly after a meal or snack.
- See more at: http://90dayhealthhabits.com/2011/12/07/what-are-pulses-and-what-are-the-benefits/#sthash.zJtu9ii1.dpuf

excellent source of folate

excellent source of folate

Spicy Chapati...

This Spicy Chapati/Indian flat bread is done using carrots and ridge gourd peel chutney. You really feel bore to eat chapatis some time. You feel like just giving some alter or change the normal chapati into spicy by adding some or the other ingredients like, garam masala, chilly powder, chat masala etc etc.
Here I have used chutney (which was prepared in the after noon). I mixed about one cup of chutney to the wheat flour and added some spices and prepared the dough.

Its simple and Easy just yummy and these Spicy Chutney chapatis are superb to eat for dinner or even as snack. Be creative and stuff this chapatis with raw veggies and have has a Chapati roll too. (Just an idea for you ).
Strictly do not use any stale or spoiled chutney. It leads to ill health and you might get food poisoning. 
Lets see the recipe now :

Things Needed :

Wheat flour : 2 to 3 cups
Ridge gourd & carrot chutney : 1 Cup
Jeera/ Cumin Seeds : 1 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Salt : Required
Ghee / Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl. Put wheat flour, chutney, jeera, 1 tablespoon oil, garam masala powder, red chilly powder and salt.
2. Mix all the ingredients nicely and add required water and prepare chapati dough. 

3. Divide the dough into small portion. (a small ball size).
4.Keep 2 to 3 tablespoons of dry wheat flour in separate bowl.
5. Dip a small ball size chapati dough and roll it as chapati.

6. Keep a pan on the fire and heat. Put the rolled chapati and cook on both sides. Sprinkle oil both sides.

7. Remove from the pan and serve hot spicy chapati with a bowl of curd/yogurt.

8. Repeat the same with remaining dough and prepare chapatis. Serve hot and spicy chapatis with a cup of curd/yogurt and any curry you have prepared.

Note 

You can add spices according to your taste. It can be served with any curry you have prepared. Adding little ghee while serving adds to the taste. Spicy chapatis can be served with tomato ketch up or any type of chutney also. Do not use any spoiled or stale chutney. It might upset your health. I have used the chutney which is prepared for lunch and kept the remaining in the fridge just after lunch. The very evening (that day it self), these chapatis are tried.
Time : 30 Minutes
Serves : 3 to 4
Check for chutney recipe in the previous post. 

 Link for Carrots & Ridge Gourd Peel Chutney
Carrots-Ridge Gourd Chutney