Aloo Mattar Subji

The other day I asked Kundan to get some frozen green peas; little did I expect that in the freezer box they would have stored sprouted dried peas, he got it thinking it as fresh green peas. Once he got bottle gourd when I had asked him for radish. He is so familiar with vegetables… 😉 I had used these sprouted peas in a simple aloo mattar subji instead of fresh peas.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

1.     Sprouted peas – 1 ½ cups
2.     Potato – 3
3.     Tomato – 3
4.     Onion – 1
5.     Ginger garlic paste – ½ tbsp
6.     Butter – 2 tbsp
7.     Cumin seeds – 1 tsp
8.     Red chili powder – 1 ½ tsp
9.     Garam masala – 1 tsp
10.            Salt to taste

Step 1: Boil, peel and cube the potatoes, cook the sprouted peas and puree onion & tomatoes and keep aside.
Step 2: Melt butter in a pan, splutter cumin seeds, sauté ginger garlic paste and then the puree in it until the butter starts to separate.
Step 3: Now add chili powder, garam masala and salt to the spice mix and add 1 ½ cups of water.
Step 4: Once it comes to boil, add cooked potatoes and peas and adjust spices and consistency.
Step 5: Cook for another 3-5 minutes and turn off heat.

Step 6: Garnish with chopped coriander and serve with rice or roti.


Urad Kadhi

I had sprouted some urad dal which I wanted use for another recipe but due to lack of time I made this interesting recipe that I had hit on the net. This is a simple to make kadhi full of nutrition and taste. I had prepared it to accompany hot steamed rice with papad, it was yummm… Kadhi lovers should give it a try; this is kadhi+dal in one dish.

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 15 minutes

1.      Sprouted Urad dal – 1 cup
2.    Gram Flour – ¼ cup
3.    Dahi – 2 cups
4.    Turmeric powder – ¼ tsp
5.     Salt as per taste
6.    Water – 1 cup
7.     Oil – ½ tbsp
8.    Mustard seeds – ¼ tsp
9.    Cumin seeds – ¼ tsp
10.            Green chilies – 2
11.  Ginger – 1 “ piece
12.Asafoetida – 1 pinch
13.Curry leaves – 1 sprig
14.Coriander finely chopped – 2 tbsp

Step 1: Whisk the curds, water, turmeric powder and gram flour in a bowl till smooth and thin. Keep aside.

Step 2: Heat oil in a pan, splutter mustard seeds, cumin seeds, add slit green chilies, and curry leaves, chopped ginger and sprinkle asafoetida.

Step 3: Sauté sprouted urad dal in it for 3-5 minutes until it is soft.

Step 4: Add the curd mixture and stir continuously in low to medium heat.

Step 5: When it starts boiling, the gravy thickens and nice aroma emanates from it. At that point, turn off heat and transfer the kadhi to the serving vessel.
Step 6: Garnish with chopped coriander and relish with steamed rice or roti.


Fresh Pigeon Peas (Tur Beans) Gravy

I had bought some tur-beans (fresh tur dal) l from Bangalore when I visited my sister last time. I peeled them and froze them but forgot it for a couple of months; yesterday I tried this simple gravy to pack for lunch along with phulkas. I prepared pulpy gravy that suited the beans very well. He said it tasted like green peas subji; maybe we can try some more green peas-recipes with this beans.

Serves: 2
Preparation Time: 10 min
Cooking Time: 15 min

1.      Fresh peeled tur dal – 1 ½ cups
2.    Tomato – 3
3.    Onion – 2
4.    Green chili – 1
5.     Ginger – 1“ piece
6.    Garlic – 3 cloves
7.     Oil – 1 tbsp
8.    Cumin seeds – ½ tsp
9.    Red chili powder – 1 tsp
10.Garam masala – ½ tsp
11.  Coriander powder – ½ tsp
12. Salt to taste

Step 1: Chop one onion and one tomato; grind together two tomatoes, one onion, green chili, ginger & garlic into a fine paste.
Step 2: Heat oil in a pan, splutter cumin seeds and sauté chopped onion and then tomato until soft.

Step 3: Add and sauté the ground paste in it until the oil separates.

Step 4: Put the dry masala powders and fry for a minute; pour two cups of water and let it come to a boil.
Step 5: Add the tur dal, enough salt and mix well; cook covered in simmer for 5 minutes.

Step 6: Open the lid, check if dal is cooked, adjust salt and spices and cook it open for 2 minutes and then turn of stove.
Step 7: Serve garnished with coriander or fresh cream to accompany phulkas or rice.

Dal Tadka

Dal tadka is the seasoned lentil soup used as an accompaniment with steamed rice. This is a comfort food for most north Indians and are kid friendly. My 2 years old niece loves it and we were overwhelmed to see her eat something with enthusiasm. It is simple, healthy and yummy; it goes well with any dry subji or papad or even pickle.


1.       Tuvar dal – 1 cup
2.       Moong dal – ¼ cup
3.       Turmeric powder – 1/2 tsp
4.       Salt as per taste
5.       Ghee – 1 tbsp
6.       Asafoetida – 1 pinch
7.       Cumin seeds – 1 tsp
8.       Dry chilies – 2
9.       Kasoori methi – 1 tbsp
10.   Curry leaves – 1 sprig


Step 1: Wash and pressure cook the dals with some salt and turmeric.
Step 2: Heat ghee in a pan and splutter cumin seeds in it, sprinkle asafoetida, add broken dry chilies and kasoori methi and curry leaves.
Step 3: Add dal to the tadka and mix water depending on consistency required; adjust salt, spice and boil for 1 minute. Turn off heat.
Step 4: Squeeze lemon and serve hot with rotis or rice.

Cowpeas Dal

I always wondered why are these called cowpeas; for those of you who do not know, the piece of info is that the leaves of this cowpea plant was popular as cattle fodder even before the consumption of its lentils by humans started which could possibly be a reason for the name. I’ve shared another basic recipe that I tried with the protein rich, fiber rich, calcium rich lentil, cowpeas .


Lobia Masala
Serves 2
Cowpeas in spiced tomato gravy
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1. Cowpeas – 1 cup
  2. 2. Onion – 1 big
  3. 3. Tomato – 1 big
  4. 4. Ginger – 2 “
  5. 5. Garlic – 4 cloves
  6. 6. Green chillies – 2
  7. 7. Cumin – 1/3 spoon
  8. 8. Turmeric powder – ¼ spoon
  9. 9. Chilli powder – ¼ spoon
  10. 10. Coriander powder – 1/2 spoon
  11. 11. Salt
  12. 12. Oil
  13. 13. Cloves - 3
  14. 14. Bay leaf
  15. 15. Cinnamon
  16. 16. Coriander leaves
  17. 17. Lemon – ½
  1. Soak the cowpeas overnight and pressure cook with salt.
  2. Chop onion finely.
  3. Grind tomato, ginger, garlic and green chilies into smooth paste.
  4. Heat oil in a pan and add cumin, cloves, bay leaf, cinnamon to it. Saute onion in it.
  5. Add the masala paste and sauté until raw smell goes and add turmeric, chilli powder and coriander powder to it.
  6. Slightly mash the cooked cowpeas and mix well and switch of heat.
  7. Squeeze half a lemon and garnish with coriander leaves before serving.
  1. Add a tsp of chole masala along with dry masala if you prefer.
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