Every time I sit to write a post, I think for a moment what story I have got to share or how to improve my recipe writing. Well I know its a whole topic on its own. But I have aimed to write simple sentences with crisp notes to make the recipe sound as simple as how the dish is. Most of our everyday cooking involves dishes that are very simple and not so complicated. Yet they are the most satisfying meal one can ask for.
Though I am extremely fond of Paneer Butter Masala and can eat it everyday, I will still welcome a dal with open arms. And most times I really can't tag a dish as belonging to a particular cuisine as I always end up tweaking to my own taste. So unless I try a dish from a source who claim authenticity over it, I don't tag it anything but from my kitchen! I am sure this is true with many of you. Recipes are only there to guide, we are at liberty to add in a flavour that's close to our heart.
Like I love tasting and feeling that pungent and striking sense when you bite into a garlic. I can add garlic to anything and still love it. But if you give me ginger, please I may not talk to you again. Well not literally but I am somehow a bit biased on ginger. Haven't got over my childhood outlook towards that, I guess.
Coming back to the dish for today, I have posted something similar already. Just wanted to try a different combination along with a vegetable. I truly believe even adding or introducing a new spice to the same old dish, makes it a refreshing change. And that's what happened. It was the same old Moong dal but a simple change here and there, you have a new dish all together!
And cabbages are such things that when you buy them, they never seem to get over. I make a stir fry, then a kootu, then something else, finally this dal. There is still something left.
Of course it made our lunch box experience better as we had a new topic to discuss!
Today's Lunch Box had
Chapatis
Moong Dal with Cabbage
Curd Rice
Moong Dal with Cabbage
This takes about 15 minutes from start to completion and adds as a great boon for a quick lunch box!
Do check out these delicious Ribbon Pakoda before you take off!
Though I am extremely fond of Paneer Butter Masala and can eat it everyday, I will still welcome a dal with open arms. And most times I really can't tag a dish as belonging to a particular cuisine as I always end up tweaking to my own taste. So unless I try a dish from a source who claim authenticity over it, I don't tag it anything but from my kitchen! I am sure this is true with many of you. Recipes are only there to guide, we are at liberty to add in a flavour that's close to our heart.
Like I love tasting and feeling that pungent and striking sense when you bite into a garlic. I can add garlic to anything and still love it. But if you give me ginger, please I may not talk to you again. Well not literally but I am somehow a bit biased on ginger. Haven't got over my childhood outlook towards that, I guess.
Coming back to the dish for today, I have posted something similar already. Just wanted to try a different combination along with a vegetable. I truly believe even adding or introducing a new spice to the same old dish, makes it a refreshing change. And that's what happened. It was the same old Moong dal but a simple change here and there, you have a new dish all together!
And cabbages are such things that when you buy them, they never seem to get over. I make a stir fry, then a kootu, then something else, finally this dal. There is still something left.
Of course it made our lunch box experience better as we had a new topic to discuss!
Today's Lunch Box had
Chapatis
Moong Dal with Cabbage
Curd Rice
Moong Dal with CabbageThis takes about 15 minutes from start to completion and adds as a great boon for a quick lunch box!
Ingredients Needed:
Moong Dal - 1 cup
Cabbage - 150 gms
Onions - quarter of an onion
Tomatoes - 1 medium
Red chili powder - 1 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 1 - 2 tsp
Method to prepare:
Shred cabbage into fine pieces. Wash and pressure cook Moong dal along with cabbage with a pinch of turmeric. One whistle is enough as we don't want the moong dal to be over cooked.
Heat a pan with oil, add in the cumin seeds. When they splutter add the onions, fry till they are done but not brown. Then goes the tomatoes, salt. Cover with a lid and cook till the tomatoes are soft and done.
Add the Red chili powder and simmer again till oil comes out of the sides. Now add in the cooked dal with cabbage. Mix everything well. Simmer till the dal is done.
Serve with chapatis.
Do check out these delicious Ribbon Pakoda before you take off!
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