Healthy Breakfast - Green Gram Chilla

I just love participating in blog events.. not only they attract newer people to visit my blog but also gives me an idea on what I could be cooking next (in simple words, it saves me from racking my brain on the ingredients, and instead I can focus on the recipe :)) .. Was keen to participate in Priya's CWS event & create a dish with Green Moong.

Every morning Arunesh expects a different delicacy .. and the lazy me always offers oats or cornflakes ;) .. untill I decided to try a new option if not everyday.. atleast alternate. Yesterday was one such option.. GREEN GRAM CHILLA.. healthy, protein-rich and tasty..

Ingredients
Green Moong Dal (soaked overnight) - 1 cup
Yogurt - 2 Tablespoons
Eno - 1 Pinch
Onion (finely chopped) - 1 medium-size
Green Chili (finely chopped) - 1
Fresh Coriander Leaves (finely chopped) - handful
Salt - to taste
Red Chili Powder - to taste
Oil

Cooking
1. Grind soaked Moong Dal with Yogurt, Salt & Red Chili in a grinder.

2. Tranfer the mixture to a bowl and add chopped Onion, Green Chili, Coriander Leaves & Eno. Mix well. Add water (if required) to acquire a flowing consistency (Taste the mixture to adjust the salt & chili levels)

3. Heat a teaspoon of Oil in a non-stick pan and spread the mixture with a spoon in round shape. (similar to making a uthapam) Spinkle oil along the sides to prevent it from sticking. Cover with lid and let is cook for 5 minutes. Toss and cook the other side as well.

Our Chilla is ready... tastes best with Mint Chutney & Tomato Ketchup :)

PUNJABI TADKA - Dal Makhani

Being a Punjabi, I thought of sharing recipes that typically belong there.. thus, would share them under the section "PUNJABI TADKA" .. starting with "DAL MAKHANI".. cooked in typical punjabi ishtyle :)

Ingredients

Whole black gram 1 cup

Red kidney beans 2 tablespoons

Onion, chopped 1 large

Green chili, slit 2

Tomatoes, chopped 2 medium

Ginger, chopped 2 inch piece

Garlic, chopped 2 cloves

Cumin seeds 1 teaspoon

Red chili powder 1 teaspoon

Coriander powder 2 teaspoon

Cumin powder 2 teaspoon

Garam masala powder 1 teaspoon

Butter 3 tablespoons

Oil 1 tablespoon

Thick Cream 1 tablespoon

Fresh Coriander (finely chopped) for garnish

Salt to taste

Cooking

1. Wash and soak black gram and red kidney bean overnight in water.

2. Next morning, Pressure cook the soaked mixture with half of a tomato (chopped) and salt in enough water till three whistles. Check if the red beans have softened, else pressure cook again till a whistle.

3. In a non-stick pan, heat butter and oil together. Add cumin seeds. When they begin to change color, add ginger, garlic and onion and sauté till golden. Add slit green chilies, tomatoes and sauté on high heat. Add coriander powder, cumin powder, red chili powder and sauté till the tomatoes are reduced to a pulp.

4. Add the cooked onion-tomato mixture to the pressure cooked pulses and simmer on low heat. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Add cream and fresh coriander. Simmer on low heat till the dal is well blended.

5. Add a dollop of butter and serve hot.

PS - Goes perfect with Paratha and Naan (Indian Flat-breads)