Peeli daal is a soup-like lentil dish made from yellow split moong, a staple in most Indian homes and is cooked in many different ways across geographic regions. It is quick to cook and easy to digest. This is why it is often given to people recovering illness or when you need something light after a weekend of binge eating. My recipe is a delicious blend of two split lentils (mung/moong and masoor), it tastes great with onion, tomato masala.
I am also sharing oven cooked eggplant recipe which is an effortless dish to make and goes really well with this soup like daal.
Peeli Daal
Ingredients:
1/3 cup dhuli moong/mung (yellow split mung)
1/3 cup split masoor or red lentil
1 tsp cumin
1/4 cup chopped tomato
1/4 cup chopped onion
1/2 tbsp finely chopped ginger and garli
1/2 tsp turmeric
1/2 tsp red chili powder
2 green chilies
1 tbsp olive oil
chopped cilantro for garnishing
1/2 tsp garam masala optional
Method:
Wash both the lentils. In a saucepan add water, lentils and salt. Bring it to boil. Reduce the heat and let it simmer uncovered. Skim off the frothy stuff that rises to the top.
Add more water if the water is drying up.
Meanwhile in a small skillet heat oil for tadka (tempering). Add cumin seeds when the oil is hot. Let it splutter, then add onions. Cook them until light brown.
Next, add chopped tomatoes, turmeric and red chili powder. Mash the tomatoes with the back of the spoon while stirring. Add a splash of water, it facilitates the tomatoes to soften faster.
Add the cooked onion tomato mixture to the peeli and allow to simmer till completely done. Make sure it does not get over cooked. It won’t taste bad if it becomes mushy, only it does not look appealing to eat.
Add chopped green chillies and some garam masala and garnish with cilantro.
Serve as a soup or on top of plain rice, accompanied with oven roasted baingan or any roasted vegetable of your choice.
Oven Roasted Baingan
Ingredients
14-15 baby egg plants
1 tsp of turmeric
1 tsp (+) red chili powder and also few green chilies
2 tsp ginger and garlic paste
salt to taste
3 tomatoes, diced
1/2 large onion, cut into thick slices
2 tbsp olive oil
Method:
Heat oven to 400 degrees F. Grease a baking dish with cooking spray.
Wash the baby eggplants. Cut them lengthwise in fourths without cutting them all the way through and keeping the stalk attached.
Put the eggplants in a baking dish. Add onions, tomatoes, turmeric, red chili powder, ginger and garlic paste and salt to the baby egg plants. Drizzle olive oil over it. Mix everything and let it bake in the oven uncovered.
After 15 minutes stir the baby eggplants. If you find lot of juice from tomato then increase the temperature of the oven to 450 degrees. We want our eggplants to be tender but still hold together when fully cooked. Let them bake for another 10 -15 minutes or to the desired satisfaction.
Serve garnished with cilantro and sliced green chilli.
Indian lunch is never complete without a chutney. And when we are making lunch on lighter side, mint chutney is must.
Mint Chutney
Mint chutney is an excellent accompaniment to any lentil, beans, samosas, savory bread toast , potato tikkies etc. There is always mint chutney in my refrigerator during summer. It enhances the flavor of the food and promotes digestion.
I am posting a simple recipe of mint chutney. If you like you can add small amounts of cilantro and ginger as well. Tamarind paste can be replaced with lemon juice.
There are many varieties of mint. If you taste any bitterness, add sugar. The picture of mint with small leaves from my garden does not require any sugar but you can still add it.
Ingredients:
2 cups lightly packed mint leaves
1/2 cup sliced onion
1 green chili,
3/4 tbsp of seedless tamarind
salt as per taste
Method:
Soak tamarind in 3 tbsp hot water for 15 minutes hour. Wash mint leaves.
Add mint, onion, salt and green chili to a grinder.
Mash tamarind with your fingers. Press all the pulp on one side with a spoon. Add the thick juice to the mint mixture. Grind it to a smooth thick puree. Transfer to a bowl. I keep my chutney in a small steel container for easy storing.
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