Hara Chana Dal Sheekh Recipe | Healthy Vegetarian Seekh Kebab with Greens

Hara Chana Dal Sheekh is a delicious vegetarian starter that is grilled to perfection and served with mint chutney or tomato sauce. The word "hara" means green, and true to its name, roasted chana dal is combined with nutritious greens like spinach, coriander, and fenugreek leaves to create flavorful and healthy sheekhs. If you do not wish to grill them, you can also shape the mixture into tikkis and shallow-fry them.

Ingredients

• 5 tbsp raw banana, boiled and mashed
• ½ cup chana dal, roasted until golden brown and powdered
• 1 tsp chopped green chillies
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped ginger
• 2 tsp spinach (palak) paste
• 1 tsp chopped coriander leaves
• 1 tsp chopped fenugreek (methi) leaves
• 2 tsp khoya
• ½ tsp salt (or to taste)
• ½ tsp garam masala
• ¼ tsp cumin (jeera) powder
• 2 tsp finely chopped onions

Method

1. In a mixing bowl, combine the boiled and mashed raw banana with the ginger-garlic paste, chopped ginger, green chillies, salt, garam masala, and cumin powder.
2. Add the chopped onions, spinach paste, coriander leaves, and methi leaves. Mix well.
3. Add the khoya and combine thoroughly.
4. Finally, add the powdered roasted chana dal and mix until a firm dough-like mixture is formed.
5. Shape the mixture into seekh kebabs around skewers or mould into cylindrical shapes by hand.
6. Grill until lightly browned and cooked through on all sides.
7. Alternatively, shape the mixture into tikkis and shallow-fry on a tawa until golden and crisp.
8. Serve hot with mint chutney, green chutney, or tomato sauce.

Tips

• Roasting the chana dal enhances its nutty flavor and helps bind the kebabs.
• Khoya adds richness and softness to the sheekhs.
• For a smoky flavor, grill over charcoal or use a grill pan.
• A squeeze of lemon before serving elevates the taste.

Black Urad Dal Tadka Recipe | Creamy Dal Tadka with Ghee Tempering

Dal Tadka is one of the most loved Indian comfort foods. The word dal means lentils, while tadka refers to the aromatic tempering poured over the cooked lentils just before serving. Traditionally, toor dal is used, but this version uses black urad dal for a rich, creamy texture and earthy flavor. Finished with a fragrant ghee tempering, this dal pairs wonderfully with parathas, roti, or steamed rice.

Ingredients

For the Dal

• ½ cup black urad dal, soaked overnight
• A pinch of hing (asafoetida)
• 1 tsp red chilli powder (optional)
• 4 tsp finely chopped onions
• ½ tsp garam masala
• ½ tsp turmeric powder (haldi)
• ½ tsp salt, or to taste
• 1 tsp finely chopped ginger

For the Tadka (Tempering)

• 3 tsp ghee
• 1 tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 3 tsp finely chopped garlic
• 4–5 curry leaves
• 3–4 dried red chillies, broken

Method

1. Wash and soak the black urad dal overnight.
2. Pressure cook the soaked dal with ginger, turmeric powder, red chilli powder, garam masala, hing, and chopped onions until soft and creamy.
3. Add salt and mix well. Adjust the consistency by adding a little hot water if required.
4. In a small tempering pan, heat ghee.
5. Add mustard seeds and cumin seeds. Allow them to crackle.
6. Add chopped garlic, curry leaves, and dried red chillies. Sauté until the garlic turns golden and aromatic.
7. Pour the hot tempering over the cooked dal just before serving.
8. Serve hot with parathas, roti, jeera rice, or steamed rice.

Tips

• Soaking the dal overnight helps it cook faster and improves digestion.
• For a restaurant-style flavor, finish with a teaspoon of butter and freshly chopped coriander leaves.
• A squeeze of lemon before serving enhances the taste beautifully.

Kovaikkai Podi Sadam Recipe | South Indian Ivy Gourd Spiced Rice

Kovaikkai Podi Sadam is a wholesome and flavorful South Indian rice dish made with sautéed ivy gourd (kovaikkai) and aromatic homemade spice powder. Packed with nutrients and bursting with flavors, this comforting rice variety is perfect for lunch boxes, quick meals, or cozy rainy days. Serve it hot with papad, curd, or an omelette for a satisfying meal.

Ingredients

For the Rice

• 1 cup cooked rice
• ½ cup kovaikkai (ivy gourd), finely chopped
• Salt to taste

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken into halves

For the Podi (Spice Powder)

• 4 tsp chana dal
• 2 tsp broken urad dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds (sombu)
• ½ tsp coriander seeds
• 2 dried red chillies (optional)
• A handful of curry leaves

Method

1. Dry roast all the ingredients listed under the podi section until aromatic and lightly golden. Allow them to cool and grind into a coarse powder.
2. Heat a little oil in a pan and sauté the chopped kovaikkai until tender and golden brown. Keep aside.
3. In another pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and dried red chillies.
4. Add the sautéed kovaikkai and mix well.
5. Sprinkle the prepared podi and stir until the vegetables are evenly coated.
6. Add the cooked rice and salt. Gently mix until the spice powder is distributed evenly throughout the rice.
7. Serve hot with papad, curd, pickle, or omelette.

Tips

• Use cooled rice for best results, as it prevents the grains from breaking.
• Adjust the quantity of pepper and red chillies according to your spice preference.
• The podi can be prepared in advance and stored in an airtight container.

Garlic Chutney Recipe | South Indian Poondu Chutney for Idli and Dosa

Garlic is well known for its antioxidant and immune-boosting properties. This simple and flavorful Garlic Chutney is prepared by combining roasted garlic with lentils and spices, making it a perfect accompaniment for idli, dosa, uttapam, or even steamed rice.

Ingredients

• 1 cup garlic cloves
• 2 tsp chana dal
• 2 tsp urad dal
• 3–4 dried red chillies
• ½ tsp hing (asafoetida)
• 3–4 small pieces tamarind
• Salt to taste
• 1 tsp oil

Method

1. Dry roast the garlic cloves in a kadai until the raw aroma disappears and they turn lightly golden.
2. In another pan, heat oil and add hing, chana dal, urad dal, and red chillies.
3. Roast until the dals become golden brown and aromatic.
4. Allow the roasted ingredients to cool completely.
5. Transfer the roasted garlic, dal mixture, tamarind pieces, and salt into a mixer jar.
6. Grind to a smooth or slightly coarse chutney, adding a little water if required.
7. Serve fresh with idli, dosa, uttapam, or steamed rice.