Thatta Payir( Cow Pea beans) Kuzhambu/gravy

 Cow pea/Thatta payir/ Chawli has incredible health benefits.

1.  It has low glycemic index and good for diabetic patients to maintain their blood sugar level.

2. Good source of dietary fiber , that helps in digestion. 

3.  Has lot of protein, zinc, vitamin A and vitamin C and helps in skin repair and formation of new cells.

4.  Good amount of antioxidants present in thatta payir, that helps in combating chronic diseases.

I have given a simple recipe using thatta payir , tomato, onion, garlic and some spices. This dish can be taken with rice or rotti.

INGREDIENTS:

Thatta payir (Cow Pea Beans) - 1/3 cup

Tamarind water - 1/4 cup

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Coriander powder - 3/4 teaspoon

Oil - 1 tsp

Small Onion - 4 to 5 no.s

Urad dal - 2 tsp

Mustard - 1/2 teaspoon

Garlic - 3 to 4 pods

Curry leaves - as required

TO GRIND TO A PASTE:

Oil - 1 teaspoon

Coconut -  1 tablespoon

Tomato - 1 medium sized

Big Onion - 1/2 cup chopped

Fennel seeds - 1 teaspoon

Pressure cooked thatta payir - 2 teaspoon

METHOD:

1. Soak the cow pea beans over night. Next day, take the beans in a pressure cooker. Add a cup of water and pressure cook for 1 high whistle and in simmer mode for 15 minutes.

2. Now, in a pan, add a teaspoon of oil. Add fennel seeds. Now add, Onions and sauté for some time . Then add tomatoes and sauté , till they turn mushy. Also add 1 tablespoon of coconut powder.

3.  Allow the contents to cool down. In a mixer, take the above contents.  Also add, 2 teaspoon of pressure cooked thatta payir. Grind them to a smooth paste. 

4. In a pan, add 1 teaspoon of oil. Then add mustard, urad dal, curry leaves, small onions and garlic. Sauté for some time. 

5. Now add the pressure cooked dal. Also add tamarind water, red chilli powder, coriander powder and turmeric powder.  Also add the paste which you prepared in step 3. 

6. Allow the contents to boil. Adjust water according to your consistency. Usually this gravy thickens well when it cools down. Boil for few minutes, till you get the desired consistency. Then switch off the stove and garnish with fresh coriander leaves. Serve the gravy with rice or rotti !

Quinoa, Thatta Payir Kuzhambu,Cabbage curry, carrot capsicum curry, cucumber salad and Tofu

Langar Dal / Gurudwara Dal

 Langar dal is a popular dish served in the state of Punjab, India. This is also called gurudwara dal - which is served in gurudwara, a Sikh worship place, where free vegetarian food is offered to thousands of pilgrims every day. This dish is made of black Urad dal, Chana dal and spices. This is simple protein rich dish served with rotti or rice . 

INGREDIENTS:

Black Urad dal - 1/2 cup

Chana dal - 2 tablespoon

Garlic - 3 cloves

Ginger - 1 inch size

Turmeric - 1/4 teaspoon

Oil - 1 teaspoon

Salt - 1/2 teaspoon

water - 3 cups

Ghee - 2 tablespoon

Cumin seeds -1 teaspoon

Bayleaf - 1

Onion - 1/2 cup finely chopped

Ginger garlic paste - 1 teaspoon

Green chilli - 2 no.s chopped

Tomato - 1 medium sized chopped fine

Salt - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - for garnishing

METHOD:

1. Wash and soak black urad dal and channa dal overnight. 

2. In a pressure cooker, take the urad dal and chana dal in a pressure cooker. Also add garlic, ginger, turmeric powder, 1 teaspoon oil, salt and three cups of water.

3. Pressure cook in high flame for 1 whistle. Then lower the flame and cook for another 15 minutes. Switch off the stove. Let the pressure settle. You can see the dal is cooked well.

4. In a pan, add some ghee. Add cumin seeds,  bay leaf.

5. Add chopped onions, green chillis  and ginger garlic paste. sauté till the onions change translucent. 

6. Now add chopped tomatoes and sauté , till the tomatoes turn mushy.

7. Now add the cooked dal. Adjust water to your desired consistency. Now comes the slow cook process. Langar dal turns rich and creamy, when they are slow cooked for a longer time. Once they start to boil, reduce the flame to sim, and cover it and let it get cooked for another 15 minutes. Once in a while, stir the contents and mash the dals with the help of a ladle , to avoid any burning . 

8. Now, add 1/2 teaspoon of garam masala and cook for a minute. Switch off the stove. Garnish with coriander leaves. Langar dal is ready!. Serve with rice or rotti .

Zucchini Curry

 Zucchini or summer squash dry curry recipe. Easy to make in minutes. Goes well with rotti or rice !

INGREDIENTS:

Zucchini -  approx 500 gms

Onion - 1/2 cup chopped fine 

Green chilli - 1 chopped

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Lemon juice-  few drops

Salt - as required

SEASONING:

Oil - 2 teaspoon

Mustard - 1 teaspoon

Cumin seeds - 1 teaspoon

Urad dal - 1 teaspoon

INGREDIENTS:

1. Chop zucchini in to thin slices as in picture below . No need to peel the skin off the zucchini

2. In a pan, add oil. Add the items mentioned in the seasoning section. Now add green chilli, onions, and fry till they turn translucent. 

3. Now add the chopped zucchini. Also add salt, turmeric, red chilli and coriander powder. 

4. Mix well. Sprinkle some water and cook for few minutes. Zucchini is a soft vegetable and let out lot of water when cooked. Also it will turn mushy and tastes bland when over cooked. Hence, just sprinkle some water and simmer the stove and cook for few minutes  until they are slightly soft, yet crispy . 

5. Now add garam masala and mix  gently and cook for 1 to 2 minutes. After adding garam masala, do not cook for too long, as the flavors will be lost. Also , squeeze few drops of lemon juice. Zucchini dry curry is ready. Serve with rotti or rice !