Chatpata Couscous

On a day when I feel like fixing myself a light and healthy meal, I can't think of anything faster and better than this chatpata version of couscous. Depending on the availability I keep adding different ingredients to spice up this one pot meal. To make it a whole satisfying meal, I add either a leftover chole or a ghugni with gravy on the side. It is also a very yummy snack time treat. So here is how I make it:

Indregients:

10 oz. original Couscous( I have used one 10 oz. pack shown in the pic below)
1 boiled potato-peeled and finely chopped
1 cucumber-peeled and finely chopped
2 tomatoes-finely chopped
1 small green bell pepper-finely chopped
1 small onion-finely chopped
2-3 green chillies (according to taste)-finely chopped
1/2 cup chopped coriander leaves-finely chopped
3 tbsp fresh lemon juice
1/2 tsp lemon rind
1 tbsp mustard oil (olive oil can also be used)
1/2 tsp freshly ground pepper powder
1 tsp salt

To garnish:
1 tbsp grated parmesan cheese

Method:

1. Make the couscous according to the pack. (I have added 2.5 cups of water instead of the 2 cups asked on the package)

 

2. Mean while prepare and mix all the other ingredients in a large bowl.

 

 

 

3. Now add the prepared couscous, and mix well.

 

4. Garnish with grated parmesan cheese.

 

 

 

Enjoy!

Dalma

Dalma

After returning home at the end of a tiring day or after a long trip, one craves for a plate of warm, relaxing and comfort food. Dalma is one such dish and tops the list for me. It is thin dal made with a mix of lentils, that is cooked with a variety of vegetables in it - the combination can be innumerable. I personally like to add vegetables like pumpkin, parval, brinjal, raw papaya, potatoes, carrots and beans. When dal is cooked with vegetables and served with rice or rotis, it makes a complete meal and that too a nutritious one.
Here is how I make it:

Ingredients:

Dals:(to be washed together):
1/3 cup yellow moong dal
1/3 cup masoor dal
1/3 cup toor dal

Vegetables:(To be washed, peeled and cut in large chunks)
1 small potato
1 carrot
12 Beans
5-6 parwal (wash, cut the ends and make a slit from end to end)
1/2 pumpkin
1/2 cup raw papaya
2 small baby brinjals

1 tsp Salt
1/2 tsp haldi

For the Tadka:
1 tbsp ghee or oil or a mix of two
2 whole red chillies
1/4 tsp Hing
1/2 tsp mustard seeds
2-3 green chillies, slit
2 tbsp ginger, cut into jullienes
12 curry leaves
2 sliced onions
2 tbsp chopped garlic
2 tomatoes, chopped
1/2 tsp red chilli powder

Coriander leaves to garnish

Method:

1. In a sauce pan boil the dals with salt and haldi using 5 cups of water. When it comes to a boil, start adding the vegetables in the order of time it takes to cook. The vegetable that takes the longest, goes in first. I use the order- Beans, parwal, papaya, potato, carrots, pumpkin and brinjal. Keep stirring once in a while to make sure the dal does not stick to the bottom of the pan.

2. Meanwhile, heat a frying pan over medium flame and add oil/ghee. Add the whole dried red chillies, hing and mustard seeds. When the seeds splutter, add the ginger, green chillies and the curry leaves. Fry for a minute and add the onion slices.

3. When the onions become transparent, add the garlic and fry till the onions caramalise and turn golden brown.

4. Turn up the heat and add the tomatoes. Fry for a couple of minutes. Add the Red chilli powder. Stir well and add a cup of water. Bring it to a boil and add it to the now boiled dal. Mix well.

5. Cover and simmer for 10-12 minutes and add the coriander leaves.

Note:
1. When I am in a hurry, I soak the dal in hot water while I am cutting the vegetables. Then I pressure cook the dal and vegetables using 4 cups of water, salt and haldi and 1 tsp oil/ghee for 2 whistles. In this case allow the pressure to drop by itself. The consistancy of the dal is then adjusted while adding the tadka.

2. It is best served with hot steamed rice. To serve with rotis, keep the consistancy of the dal a little thick.

3. Side dishes that go best with Dalma Bhaat are: Karela bhaja, Aloo bharta and fried dal vadi.

I hope you enjoy it!