Idli Milagai Podi

Ingredients in order of use

1/2 cup chana dal
1 cup red chilis (adjust to taste)
1 cup urad dal
1 tsp black pepper (optional)
2 tbsp dried curry leaves
1/8 cup white sesame seeds
1/4 tsp asafoetida

Baby Steps

Dry roast ingredients adding one at a time to equalize the amount of roasting to a lovely dark gold!

Roasting sequence and timing (rough):

Add chana to hot pan
3 minutes later add chilis
2 minutes later add urad and black pepper
2 minutes later add curry leaves
Add white sesame seeds when roasted items are golden in color
Stir well for 1 minute to roast sesame
Add asafoetida and remove from heat. Stir well.

Add salt to taste after roasting.

Grind to consistency desired.

Keeps well in freezer for eons!

Enjoy!

Cabbage with Green Peas

Cabbage with Green Peas

Ingredients

Cabbage, chopped (I prefer Savoy Cabbage)

Green Peas, 1/2 cup per 2 cups of cabbage

EVOO, 1 tsp

Mustard seeds, 1/2 tsp

Curry leaves, 4 to 6, torn in 3

Urad dal, 1/2 tsp

Dried red chilis, 2 cracked into 2 or 3 pieces each

Turmeric, 1/4 tsp

Salt, to taste

Just Like This

1. Microwave the cabbage and peas with 2 tbsp of water for 9 minutes (adjust based on the power of your microwave and your personal taste profile), Drain excess water.
2. Heat the EVOO with the mustard seeds on medium high for 2 minutes. (Must not smoke. Adjust heat and time based on your stove.)
3. When the mustard seeds start popping, add the urad dal, dried red chilis. 
4. Reduce heat to medium.
5. Stir for a minute and add the curry leaves and turmeric. 
6. Add the drained cabbage and peas. Stir thoroughly to get the turmeric spread evenly. 
7. Salt to taste. Stir thoroughly once more.
8. Cook covered for 4 to 5 minutes. Stir once or twice to make sure nothing catches. Any water accumulating in the cover should be discarded to keep the preparation dry.
9. Check salt and turn off the stove.
10. Enjoy!

Squash Dal

Squash Dal

The simplest of dals, this wholesome dish combines masur dal (split red lentils) & summer squash (any variety such as butternut ot calabasa) for a very mild dal. The dal should not be watery or too solid. It is meant to be mixed in with rice or as a side dish with chapatis.

Ingredients

1 cup masur dal

1/4 to 1/2 tsp turmeric

1/2 tsp EVOO

1 cup squash cut into 1 in pieces

1/2 cup chopped red onion

3 hot green chilis, slit

8 curry leaves or 2 bay leaves

1 large tomato, chopped

1/2 cup dill leaves, stalks removed and finely chopped

salt, to taste (1 tsp)

The Process

1. Cook the masur dal & turmeric in 4 to 5 cups of water. The dal cooks fast, and is in fact the fastest among all the dals.
2. Roast the squash & onions in the EVOO for a minute and add to the cooking dal.
3. After a few minutes, add the green chilis, salt and the curry leaves.
4. To the cooked dal, add the tomato and cook for a further few minutes.
5. Add the dill leaves and stir them in and turn off the stove after a minute.
6. Do a final check of salt. 

If you want it spicier, you can add chopped peppers instead of slit peppers.

Instant Rava Idlis

Instant Rava Idlis

Ingredients (in order of appearance)

Extra virgin olive oil - 1/2 tsp
Ghee - 1/2 tsp
Mustard seeds - 1/2 tsp
Green chilis - 2, thin sliced
Cashews - 12 raw, broken
Chana dal - 3/4 tsp - soaked in warm water for 1 minute & drained
Curry leaves - 1/2 sprig, chopped
Rava - 2 cups
Salt - to taste (1 1/2 to 2 tsp)
Baking soda - 1 and 1/8 tsp
Ginger - 3/4 tsp, fine 3mm cubes
Coriander leaves - 1 tsp, finely chopped
Yogurt, low fat - 3 1/4 cups

The Madness

1. Heat the EVOO & ghee over medium high heat. Add and let mustard seeds start popping. Oil must not smoke.

2. Add green chilis, cashews, chana dal. Roast tossing until cashews are ready. Lower heat to medium.

3. Add curry leaves, toss briefly. Add rava and salt. Stir thoroughly for a minute or two. Turn off heat.

4. Add baking soda, stir thoroughly for a minute.

5. Add ginger and coriander leaves. Mix well.

6. When idli pan (I use non-stick) is ready (lighlty oiled), add the yogurt. Mix well for 30 seconds. Speed is critical for soft idlis.

7. Load the idli pan and steam for 18 minutes.

8. Let the idli pan rest outside for 2 minutes.

9. Remove idlis and enjoy.