Best Yellow Split Chikpeas With Opo Squash Recipes

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)

Steps:

• Pick and rinse the chana dal well in running water.
• Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
• Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
• On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
• In the instant pot, pressure cook on high mode for 10 to 12 minutes.
• Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
• Check the lentils. They should be very soft and easy to mush with the back of a spoon.
• Cover and set aside the cooked chana dal.
• In another pan, heat oil or ghee.
• Add the cumin seeds first and fry for a few seconds till they splutter.
• Then add the garlic and fry till they become light brown.
• Now add the onions and fry till they get golden stirring often.
• Now add the chopped tomatoes, ginger and green chili.
• Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
• Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
• Add the crushed dry fenugreek leaves (kasoori methi) and stir.
• Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
• Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
• Garnish with chopped coriander leaves.
• Serve the chana dal hot with some basmati rice or roti or bread.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT CHIKPEAS WITH OPO SQUASH

Steps:

• 1. Place the dal, water, turmeric, salt, green chili pepper, squash, and garlic in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid the dal should be thick and creamy and the squash should be soft. Transfer to a serving dish, cover, and keep warm.2. Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes. Add the tomato and paprika and cook until most of the juices evaporate, 2 to 4 minutes. Transfer everything to the dal and swirl lightly to mix, with parts of it visible as a garnish. Mix in the cilantro, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.