Recipe for sai bhaaji by Sapna Punjabi
1.Rinse the chana dal in a fine-mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 2 inches (5 cm), and soak for 2 to 3 hours. Drain and set aside.
1. In a 4- to 6-quart (4 to 6 L) Dutch oven or saucepan, heat the ghee over medium-high heat. Add the asafoetida and cumin seeds and sizzle for 5 to 10 seconds. Add the ginger and garlic and cook until fragrant, 30 to 45 seconds. Add the onions and sauté until translucent, 4 to 5 minutes. Add the tomatoes and cook until softened, 2 to 3 minutes. Stir in the salt, coriander, turmeric, Kashmiri powder, and garam masala.
1. Add the soaked chana dal, potato, carrot, bottle gourd, spinach, sorrel (if using), fenugreek (if using), dill, and water. Increase the heat to high and bring to a rolling boil. Reduce the heat to low, cover, and simmer until the dal and vegetables are soft and tender, 30 to 45 minutes.
1. Gently mash the veggies and dal with a potato masher, hand whisk, or an immersion blender. If using an immersion blender, be careful to not turn it into a puree. You are looking for a stew that has the veggies and dal tender and soft, and gently mashed. Season with salt to taste and serve warm.
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The Hindu
5 days ago
- The Hindu
Recipe for sai bhaaji by Sapna Punjabi
the chana dal in a fine-mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 2 inches (5 cm), and soak for 2 to 3 hours. Drain and set aside. 1. In a 4- to 6-quart (4 to 6 L) Dutch oven or saucepan, heat the ghee over medium-high heat. Add the asafoetida and cumin seeds and sizzle for 5 to 10 seconds. Add the ginger and garlic and cook until fragrant, 30 to 45 seconds. Add the onions and sauté until translucent, 4 to 5 minutes. Add the tomatoes and cook until softened, 2 to 3 minutes. Stir in the salt, coriander, turmeric, Kashmiri powder, and garam masala. 1. Add the soaked chana dal, potato, carrot, bottle gourd, spinach, sorrel (if using), fenugreek (if using), dill, and water. Increase the heat to high and bring to a rolling boil. Reduce the heat to low, cover, and simmer until the dal and vegetables are soft and tender, 30 to 45 minutes. 1. Gently mash the veggies and dal with a potato masher, hand whisk, or an immersion blender. If using an immersion blender, be careful to not turn it into a puree. You are looking for a stew that has the veggies and dal tender and soft, and gently mashed. Season with salt to taste and serve warm.
The Hindu
5 days ago
- The Hindu
Recipe for sukhi moong dal by Sapna Punjabi
We begin the journey into the world of dal with my mom's recipe for sukhi (dry) moong dal. This was my dad's favourite moong dal dish and mom cooked it almost every single week, serving it with warm rotis; and leftovers would end up in our school lunch boxes, rolled inside the roti along with a smear of chutney or achaar (pickle). It can also be served with tortillas, smeared on toasted sourdough bread, or nestled atop a bed of greens for a fun twist on a salad. Sukhi means 'dry', and this recipe uses the yellow split moong dal, which is the split and peeled form of whole moong beans. This variety is one of the easiest dals to cook and also to digest. It is also a zero-waste recipe — even the water in which the dal is cooked is put to good use Ingredients 1 cup (200 g) dhuli moong dal/yellow split moong dal 5 cups (1.2 L) water 1 teaspoon fine sea salt ½ teaspoon ground turmeric 2 tablespoons (30 g) ghee or oil ⅛ teaspoon hing/asafoetida powder 1 teaspoon cumin seeds For the garnish Ingredients ½ teaspoon Kashmiri red chili powder ½ teaspoon toasted ground cumin ½ teaspoon ground coriander ½ teaspoon amchur/dried mango powder ½ cup (30 g) finely chopped cilantro (leaves and tender stems) the yellow split moong dal in a fine-mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 2 inches (5 cm), and soak for 10 to 15 minutes. Drain. a 3-quart (3 L) pot, combine the soaked dal, water, salt, and turmeric. Bring to a boil for 10 to 12 minutes, skimming off any foam. Reduce the heat to medium, partially cover, and cook until the dal softens when pressed between the fingers but still holds its shape and is not mushy off the cooking liquid and save (see Tips). Transfer the dal to a serving bowl. In a medium skillet, heat the ghee, add the asafoetida followed by cumin seeds, and let sizzle. for a few seconds. Pour this hot mixture over the bowl of cooked yellow moong dal. Garnish with Kashmiri chili powder, ground cumin, ground coriander, mango powder, and cilantro leaves. 1. Tips drained dal cooking liquid makes a lovely broth. Garnish with chopped cilantro and a dash of lime juice, making this a zerowaste dish. you overcook the dal (unintentionally or intentionally), you can retain the liquid in the dal and cook to soup consistency and proceed with the tempering as directed. 1. Ayurvedic notes moong dal is sweet and astringent in taste and cooling in potency. It is tridoshic in nature but mainly calms vata and pitta dosha. It can be enjoyed all year long and should be a staple in our pantries. Add extra ground coriander. Favour ghee or peanut oil. Add extra cilantro; avoid Kashmiri powder. Favour ghee or olive oil. Replace Kashmiri chili powder with ground black pepper. Favour sunflower oil or ghee. with permission from Dal Chawal by Sapna Punjabi, Hardie Grant Books
Time of India
6 days ago
- Time of India
This animal's poop brews the world's most expensive coffee that sells for $100 a cup
The Asian palm civet is a timid, nocturnal mammal that lives in the wilds of South and Southeast Asia. It may have been an unknown species were it not for the Dutch colonisers who introduced coffee to the Indonesian islands of Java, Sumatra, and Sulawesi more than 300 years ago. Before the introduction of coffee, civets subsisted on a diverse diet of berries, fruits, insects, and small animals. But as soon as coffee plantations came into existence, these quick and nimble tree-climbers found a new favourite coffee cherries. These little red berries have the beans that we roast and brew into coffee, and the civets developed a special fondness for them. How civet droppings brewed the world's most expensive coffee When workers on the plantations realised that the beans went through the civets without being digested, they started gathering the animals' dung, washing the beans, and roasting them. This strange phenomenon created a new variety of coffee that is Kopi Luwak, also known as civet coffee. To the surprise of all, coffee made from these excreted beans tasted unique. Characterised as earthy, chocolate-like, syrupy, and even musty with wild overtones, the taste soon gained connoisseurs. According to BBC reports, with time, Kopi Luwak turned into an international luxury, with cups costing between $20 to $100 (some £15–£80). by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Giao dịch CFD với công nghệ và tốc độ tốt hơn IC Markets Đăng ký Undo The range of the coffee ranges from $600 to $1300 per kilogram. In the wild, they serve as natural quality controllers. They only select the choicest and highest-quality cherries, enhancing the flavour of the coffee from the source. But the distinct taste is not solely about picking. In passing through the digestive system of the civet, natural enzymes and stomach acids break proteins down and change the chemical structure of the beans. Natural fermentation reduces bitterness and intensifies aroma. Alas, what is good for the taste is not good for the civets. How a wild animal's digestive system transformed coffee forever Asian palm civets are territorial and solitary. They mark by scent using urine, feces, and a waxy secretion of their anal glands. Their dark, mottled coats blend into the dappled forest light, camouflaging them from predators and humans. They are wild animals at heart and only do well when left to themselves in the forest.". But the rising demand for Kopi Luwak worldwide is endangering their lifestyle. To satisfy commercial needs, civets are now caught from the wild and kept in small cages on civet farms. They are fed coffee cherries by force and denied their natural food and liberty under battery-like conditions. Malnutrition, stress, and premature mortality are often the consequences of the deprivation of nutrition, stimulation, and space. Even though Indonesia has implemented quotas on capturing wild civets, enforcement is lax. Poachers and traders often disregard rules, and governments hardly ever intervene. Consequently, civet populations remain under threat while affluent consumers sip an elite brew blissfully unaware or unconcerned about its price tag. Kopi Luwak may be a novelty or status drink to some, its production presents grave ethical and conservation issues. For each cup of civet coffee consumed, there is usually a tale of animal cruelty and environmental disruption behind it. The decision is ultimately the consumer's: enjoy a unique flavour, or preserve a unique species. One step to a healthier you—join Times Health+ Yoga and feel the change
