DAL MAKHAANI

Ingredients:
Udad dal * – 1 cup
Kidney beans – ¼ cup
Onion – 1 big, chopped
Garlic – 4-5
Ginger – 1”
Tomato – 2, medium
Bay leaf – 2
Red chili paste – 1 tsp
Turmeric powder – ¼ tsp
Hing – a pinch
Garam masala – ½ tsp
Salt
Heavy whipping cream – ¼ cup

Cooking Procedure:
Wash the udad dal till the water runs clear and soak in water for 5-6 hours. Also soak the kidney beans. After that pressure cook both rajma and udad dal till tender.

Blanch the tomato and puree them. Make ginger garlic paste. Heat 2-3 tbsp of oil in a pan and add the bay leaves. Then add onions and sauté the onion till they become golden brown.

Now add the ginger garlic paste and Sauté for a minute. Now add the tomato puree, red chili paste and sauté till oil separates.

Then add turmeric powder, hing, mix well then add the cooked dal and kidney beans. Bring it to a boil. Adjust the water as per the required consistency. Finally add the garam masala and cream. Serve hot with roti/ Naan/ rice.

* I used split black urad with skin, you can use whole urad.

ROASTED CORN SALAD

Ingredients:
Corn kernel – 1 ½ cup
Onion – 1 small, chopped finely
Tomato – 1 medium, chopped finely
Cucumber – 1 chopped, finely
Green chili – 1 chopped
Fresh chopped coriander leaves
Jeera powder – ½ tsp
Red chili powder – ¼ tsp
Lemon juice – 1 tsp
Salt

Cooking Procedure:
Take 1 tsp oil in a pan. Add corn and roast till they get cooked. Then add red chili powder, salt and mix well. Remove from pan immediately or the red chili powder will burn and keep aside to cool. After the corn gets cooled add the chopped onion, tomato, cucumber, green chilies, jeera powder, lemon juice, and finally add chopped coriander leaves.
You can use fresh as well as frozen corn kernel. I barbeque the corns remove the kernels and freeze them in small freezer bags, so that I can use one packet at a time to make the salad. In that case I add the red chili powder and salt after I thaw the corn.

COUSCOUS SALAD

Ingredients:
Couscous – 1 cup
Water – 2 ½ cups
Butter – 1 tbsp
Salt – 1 tsp
Ginger – 3-4 slices
Green peas – ¼ cup
Chickpeas – 15 oz can
Onion – 1 medium, chopped
Tomato – 2 small, deseeded and chopped
Cucumber – 2 small, chopped
Jalapeno – 1, deseeded and chopped
Freshly chopped coriander leaves
Roasted cumin powder – ½ tsp
Lemon juice – 1 tbsp
Extra virgin olive oil – 2tbsp
Salt

Cooking procedure:
Put the water in a pot. Add butter, salt, ginger and green peas to the water and bring it to a boil. Now remove the pot from the burner and add the couscous. Cover the pan with the lid and keep aside for couscous to cook. Let the couscous cool down completely. Fluff the couscous with fork. In a big bowl add onion, tomato, cucumber, jalapeno and coriander leaves. Mix well then add chickpeas, cumin powder, lemon juice, salt and olive oil. Mix well and then add the couscous. Mix everything well and keep the salad aside for 15-20 mins , so that the couscous takes the flavors from the vegetables. You can eat this salad cold. It’s a meal in itself and is very good for picnics.