Yellow Moong with Bell Pepper

Like many other Indian families, Dal is an indispensable part of the dinner or lunch in our family too. Sometimes we make it light, sometimes it would be thick and hearty. My son will have it like a soup when it is light. There are several types of Dals which can be considered as aside dish too, specifically with bread. Though it looks very simple, you can make very delicious Dal preparation if you add your own innovation. For example, you can add different vegetables or even meats or egg or shrimp. There is little chance that you would go wrong with the flavors and taste.

I did similar experiment when I cooked this particular Dal couple of years back. I used to like bell peppers because it adds both flavors and color to any dish. So whenever I go for grocery, I buy some of them without any serious thought. That way some green and red peppers would be there in my refrigerator always. When I used them with this Dal, did not realize that the end result could be so delicious. This Dal has been highly appreciated by my friends and I guess you will also like it.

The recipe of the particular Dal that I am sharing is called "Flavorful Yellow Moong Dal". This is

the most common one along with other versions of Dal like Toor Dal, Chana Dal, Masoor Dal and Urad Dal. For my non-Indian readers, Dal is known as lentils outside India. It’s a readymade source of proteins for a balanced diet, particularly for those who like vegetarian diet. Most Dal recipes are very simple to prepare. The preparation of Dal always has two steps. First begins with boiling of Dal in water with turmeric and salt, then add fried garnish at the end of cooking. The process of adding fried garnish is called 'tadka'.  Having a pressure cooker would ease the process of cooking Dal and make it faster.

Recipe of Yellow Moong with Bell Pepper : Serves : 4 to 5 

Ingredients :

Yellow Moong: 1 cup 

Turmeric powder : 1/2 teaspoon

Green pepper : a small one ( chopped )

Red pepper : a small one or a half ( chopped )

Onion : a small one ( finely chopped )

Ginger paste : 1 teaspoon 

Garlic paste : 1 tablespoon

Tomato : a small one ( chopped )

Oil : 2-3 tablespoon 

Cumin seeds : 1/2 teaspoon 

Whole dry red chili : one or half ( cracked ) 

Coriander powder : 1 teaspoon

Red Chili powder ( optional ) : as per tolerance 

Chopped cilantro : a handful 

Method : 

1. First lightly toast the yellow moong in a dry skillet until nice aroma comes out and the color of Dal changes to golden yellow but not brown. Once it is done, let it cool down. Wash the lentils until the water runs clear.

 2.  Boil the Dal. There are two methods, one is pressure cooker method. Another one is sauce pan method.

3. For pressure cooker, rinse Dal and put it in the cooker along with enough water ( 4 to 5 cups) , salt and the turmeric powder. The water level should be half of the finger ( 1 cm approximately ) tall above the Dal. Cover the lid and let it cook in medium heat until you hear one whistle. Remove from heat, first let it cool down completely, then open the lid.

4. Another process of boiling Dal, take a deep sauce pan with lid, rinse Dal and put it in the pan with enough water, salt and turmeric. Bring it to boil and then let it simmer until the dal is well cooked. Add more water in the boiling process, if needed.

5.  Once Dal becomes soft and well cooked ( but not mushy ) set it aside.

6. Take a pan or wok, heat 2 to 3 tablespoon oil. Add dry whole red chili and whole cumin seeds. Once they become aromatic and start to spatter, add the chopped onion. 

7. Saute the onion until it becomes soft. Add ginger and garlic paste. Stir it and let it cook until raw smell goes off. 

8. Add the chopped green pepper and red pepper and give some stirs. Add salt and stir it till they become soft.

9. Add turmeric, coriander powder, chili powder. Give some good stirs until oil starts separating from the side of pan. 

10. Add chopped tomato and cook until it the tomato is mushy. Now drop the cooked dal to the pan. Stir everything well and let it cook for couple of minutes. Add water if needed.

11. Check the seasoning, add salt if required. Check the desired consistency. Add the chopped cilantro and turn off the gas. 

12. Yellow Moong with Bell pepper is ready to serve. Pour it in a serving bowl and serve hot with rice or bread or as a soup. 

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Egg Drop Soup

Wish all my readers a very happy new year and hope 2014 will fulfill all your dreams and ambitions. I am back after a long break. We spent a very relaxed and warm year-end vacation in the midst of beautiful and sunny San Diego weather. It’s so hard to imagine 70 F temperature and people going to beaches in the last week of December. So only way to feel the cold and snow was to visit nearby mountain tops like big bears. It was so refreshing to see snows on the road while driving. My kid had a nice skiing experience for the first time. Like every other years, we celebrated 31^st night at residence of our family friend with other members from Bengali community. It was great fun with authentic Indian food and music.

But eventually I had to be back to my old routine and so started preparing myself for new blog post. I was searching for some quick and easy recipe that would be perfect to start the New Year. During the vacation, we tried out different Chinese cousins and today’s idea is influenced by those experiences. Today I will share the recipe of a soup, which is favorite not only at my family, but probably to most of the people who likes soups. It’s called Egg Drop Soup. This is the most soothing and comforting dish that needs only three basic ingredients. It is very simple, flavorful and a healthy choice, if you are looking for a lighter soup. It takes only 15 minutes to be on the table from oven. 

It is a Chinese Soup of beaten eggs in boiled chicken broth. The chicken broth is seasoned with white pepper and soy sauce. It is finished by adding a thin stream of beaten eggs to the boiling broth. Once it’s done thin and silken threads of cooked egg floats in the soup. You can add your choice of vegetables in the broth that makes the soup healthier! A warm bowl of protein and vegetables give you that feel good factor at any time. I am sure that it will slowly become everybody’s favorite in your home and then regular refreshment in the evening.

This is my version of Egg Drop Soup. I have no idea how to make the authentic one. But this one is based on the tastes that we used to have American Chinese or Indo-Chinese restaurants. 

Recipe of Egg Drop Soup : Serves 2 to 3

Ingredients :

Chicken Stock  / vegetable stock : 2 cups and half cup

Corn Starch : 1 and half tablespoon 

Water : 3 tablespoon 

Light Soy Sauce : 1/2 tsp 

White pepper powder ( ground ) : as per taste

Salt :  to taste 

Egg : 2 lightly beaten 

Spring onion or green onion : ( a handful ) finely chopped ( keep the green part and white part separately). 

Vegetables : I used finely sliced carrot ( a handful ), you can use mushroom / bean sprout / celery / tomato / tofu.

Method :

1. In a small bowl, mix the corn starch with the water. Stir it well to blend and set aside. 

2. Take a medium sized soup pot, pour the stock or broth and add vegetable and the white part of spring onion. Bring it to a boil.

3. Let it boil for couple of minutes. Add white pepper, salt, and soy sauce. 

4. Add slowly the corn starch mixture to boiling soup. Cook for about 2 to 3 minutes.

5.  Reduce the heat and now hold the bowl of beaten eggs several inches  from the soup pot. Pour eggs in a very slow and thin stream into the boiling mixture, and at the same time stirring gently with a fork or with a pair of chopsticks in one direction.  ( This is the tricky part to make this soup, and this way the silky egg strands will be formed. Do not pour egg too fast or too much quantity )

6. Switch off the gas and pour it into bowls. Garnish with chopped green onions and serve hot. 

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