Tag Archives: Dinner

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Spanish Rice


Spanish Rice

Ingredients

  • 2 cups (500 gms.) Basmati Rice
  • 4 medium tomatoes, chopped
  • 2 medium onions, chopped (or green onions)
  • 2 tbsp. Vindaloo paste*
  • ¼ cup Oil, preferably olive oil
  • 1 large capsicums, green or any colour of your choice, chopped
  • 1 tin corn or 6 fresh corn cobs or green peas
  • 1 cup prawns, shelled and deveined
  • 1 tsp. Salt or to taste
  • To make vindaloo paste:
  • Mix the following in 2 tbsp. vinegar
  • 2 tsp. Kashmiri chilli powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ¼ tsp. turmeric powder (or a pinch saffron)
  • ½ tsp. cumin powder
  • The above may also be ground to a paste using 3 whole red kashmiri chillies

Method

  1. Wash and soak rice for 15 minutes. 
  2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
  3. Leave aside to cook.
  4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
  5. Add the vindaloo paste and saute for a minut
  6. Then add the prawns and fry well. 
  7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
  8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
  9. Add the corn and the parboiled rice.  Mix well. 
  10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
  11. When rice is cooked remove, and serve hot.
  12. Garnish with green onions.

Karela Bitter Gourd Stir Fry


Karela Bitter Gourd Stir Fry

Karela Bitter Gourd Stir Fry, is usually cooked at home on a weekly basis. This is the only way we enjoy it besides is easy and quick to prepare.

Ingredients

  • 3 Large Karelas (Bitter Gourd)
  • 2 to 3 tbsp. Coconut or Olive Oil
  • 1 tsp. chilli powder, or to taste
  • ½ sp. Turmeric powder
  • 1 tsp. Amchur (Dry mango powder)
  • 1 tsp. salt, or to taste

Method

  1. Wash the Karelas. 
  2. Chop the head and tail and slit vertically (lengthwise) in half. 
  3. Scoop out the seeds. 
  4. Cut the vegetable horizontally into thin slices.
  5. Add the salt to the sliced Karela, mix well and set aside 10 minutes.  Then squeeze out the karela to remove the excess juice (this removes some of the bitterness, but this step is optional). 
  6. Transfer the karela to a vessel. 
  7. Add the oil, chilli powder, turmeric powder, amchur and mix well. 
  8. If you skip step 5 then , set aside for 10 to 15 minutes.
  9. Cook on medium flame and stir fry till karela is cooked and lightly fried, but do not burn. 
  10. Serve with rotis or as an accompaniment with any meal.

Raw Banana and Yam Curry with Jackfruit seeds


Raw Banana and Yam Curry with Jackfruit seeds

This is a satvick preparation, no oil,  onion, garlic, chillies.  Can be had as a fastiing food as well.

Ingredients

  • 2 Raw green bananas
  • ¼ kg. yam (suran, soorn, elephants foot)
  • ½ to 1 cup boiled and peeled bikna (jackfruit seeds) or substitute with boiled red kidney beans
  • 1 cup fresh grated coconut
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 2 tsp. turmeric powder (1 tsp when boiling the vegetable & one tsp to add when grinding)
  • 1 sprig curry leaves
  • 1 tsp. salt

Method

  1. Clean and cut the raw bananas and yam into cubes and immerse in water until required.
  2. Boil with water, 1 tsp. turmeric, salt and curry leaves, till tender.
  3. Boil the jackfruit seed, cool and peel, boil red kidney beans if using.
  4. Add to the yam and plantains.
  5. Grind the coconut, cumin, pepper corns, turmeric powder to a smooth paste. 
  6. When the vegetables are tender, add the curry paste, mix well and heat through. 
  7. The curry paste is not to be cooked too much just heated through, so make sure the vegetables are cooked well before adding the curry paste. 
  8. You may mash some yam pieces against the sides of the pan to thicken the gravy if you must. 
  9. Serve hot.

Dudhi and Chana Dal Bhaji


Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal bhaji

(White pumpkin & split chick peas vegetable)

We love this vegetable gravy. Only turmeric powder is added as a spice in addition to the fresh ingredients. So even though it is cooked with minimum spices yet turns out delicious, light & nutritious.

Ingredients

  • 1 cup chana dal
  • 1 medium pumpkin
  • 2 medium onions, chopped
  • 2 green chillies, chopped
  • 2 lakes garlic, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 2 tbsp. oil
  • 2 tbsp. chopped coriander leaves to garnish.

Method

  1. Wash and boil the dal in 2 cups water. 
  2. Peel the pumpkin, cut into cubes, wash and drain. 
  3. When the dal is half cooked add the pumpkin cubes and salt and cook till dal and pumpkin are tender.  Don’t overcook the dal, should be tender yet whole.
  4. Set aside.
  5. Take another vessel and add oil. 
  6. When hot add the chopped onion and garlic and green chillies. 
  7. Fry till onion is translucent
  8. Then add the chopped tomatoes and cook till tomatoes are soft. 
  9. Add turmeric powder, mix and add the cooked dal and pumpkin, sufficient water for gravy and bring to boil. 
  10. Lower flame and simmer for 10 minutes or till oil surfaces. 
  11. Adjust seasoning and add the chopped coriander leaves, mix.
  12. Serve hot with any Indian bread or steamed rice.

Yam and Moong Curry


Yam and Moong Curry

Yam (Suran, Elephants foot) and Moong (Green Gram) Curry

Ingredients

  • ½ cup whole moong (green gram)
  • ½ kg. Yam (elephants foot)
  • 1 medium onion
  • 4 flakes garlic
  • 1 sprig curry leaves
  • ½ tsp. mustard seeds
  • 1 tbsp. Bafat masala, or to taste
  • ½ cup fresh coconut
  • 1 tsp. tamarind pulp
  • 1 tsp. jaggery (optional)
  • 1 tbsp. Oil

Method

  1. Clean the yam and cut into cubes, wash and drain.  Use gloves to prevent hands itching. 
  2. Pick and wash the moong and boil with 2 cups water. 
  3. When half done, add the yam pieces and cook till moong and yam are tender. 
  4. Add salt. 
  5. Take off flame. 
  6. In another vessel, add oil, when hot add the mustard seeds
  7. When they splutter, add the curry leaves, crushed garlic and onion and saute till onions are light brown. 
  8. Add the bafat masala and fry for a minute. 
  9. Add the moong and yam vegetable alongwith the stock and add more water for curry if required.
  10. Bring to a boil and simmer till oil surfaces. 
  11. Add the tamarind and jaggery and fresh coconut and adjust seasoning. 
  12. Cook for 5 minutes and take off the heat.  Serve hot.

Methi Bhaji with Prawns


  • Methu Bhaji with Prawns
  • Methi Bhaji with Prawns served with rotis

Methi Bhaji with Prawns

Ingredients

  • 8 to 10 bunches Methi leaves
  • 1 Cup prawns
  • 2 medium Onions, chopped
  • 2 medium potatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • ½ tsp. ginger garlic paste (optional)
  • 1 heaped tbsp. mixed masala (Sunday/Bafat/East Indian, etc.
  • 1 tsp. Salt or to taste
  • 2 tbsp. Oil

Method

  1. Chop off the roots of the methi and cut each bunch into two or three pieces.
  2. Immerse in plenty of water so that the sand settles to the bottom.
  3. For methi grown at home without soil, there is no sand or soil but do soak in water to remove as much of the husks as possible.
  4. Wash in two to three changes of water and drain well.
  5. Clean, devein and wash prawns.
  6. Dain and set aside.
  7. Heat a pan, add oil, then add the onions and saute till translucent.
  8. Add the chillies and the tomatoes and fry till tomatoes turn soft.
  9. Add the masala powder, salt and stir.
  10. Add the methi bhaji, a cup of water, mix and cook for 10 minutes covered.
  11. Then add the potatoes and mix, cook for 10 minutes covered.
  12. Then add the prawns, ½ cup of water if required, mix and cook for further 10 minutes.
  13. Open the lid, check seasonings and cook further 2 to 3 minutes till oil appears on the surface.
  14. Serve hot with rotis, chapatis, phulkas, etc.

Check out how to grow Methi indoors

https://cooklikececilia.com/Growing-Methi-indoors-without-soil

Thai Green Curry


Thai Green Curry

Ingredients

To be ground to a paste

  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ¼ tsp. pepper powder, preferably white
  • 2 medium shallots or onions
  • 4 cloves garlic
  • 4 green thai chillies (or normal green chillies)
  • 2” piece ginger
  • 2 stalks lemon grass
  • 8 to 10 stalks of fresh coriander
  • 1 tsp. salt

Vegetables

Use as per your choice of type and quantity.

I have used broccoli, carrot, white pumpkin and thai (baby) brinjals

Clean and wash the vegetables. Cut the broccoli into florets, carrots into slices or long wedges, cube the pumpkin and remove stem of the brinjals and cut into half the larger brinjals.  Immerse the brinjals (cut ones especially) in water until use. 

(other options may be bean sprouts, French bean or sugar snap peas, squash, sweet potato, etc.)

For non-veg option

Use a cup of shredded boneless chicken or shrimp

Thai Curry ingredients

  • 2 tbsp. oil
  • 2 cups water
  • 2 cups coconut milk (400 ml)
  • 6 to 8 Kafir lime leaves
  • 2 tbsp. fish sauce or soy sauce
  • 2 tbsp. lime juice (half a lime)

Method

  1. Grind the paste ingredients till smooth. 
  2. Heat oil in a pan and add the green curry paste and fry on medium for 10 minutes.
  3. If using chicken add it to the paste at this point and cook 10 minutes. 
  4. Then add all the vegetables and cook 5 to 7 minutes. 
  5. If using shrimp, add at this point
  6. Add the coconut milk, water and kafir lime leaves and mix well.
  7. Bring to a boil and simmer 10 minutes. 
  8. Add the fish or soy sauce and lime juice. 
  9. Check seasonings. 
  10. Add salt if required or increase the sauce or lime juice to taste. 
  11. Cook for a minute and take off the fire. 
  12. Serve with plain steamed rice or Thai garlic fried rice.

Egg Masala


Egg Masala / Anda Masala

Ingredients

  • 6 eggs
  • 3 medium onions
  • 2 green chillies
  • 2 tbsp. tomato paste or 3 medium tomatoes
  • 1 tsp. each ginger garlic paste
  • ½ tsp. chilli powder
  • ½ tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • Salt to taste
  • ½ cup coriander leaves
  • 1 tbsp. ghee or oil

Method

  1. Cover eggs with water and boil for 10 minutes. 
  2. Drain, shell and keep aside. 
  3. Slice thickly the onions, chop green chillies, chop coriander leaves. 
  4. Put a cut on the eggs half way through the egg. 
  5. Heat ghee in a vessel and fry the eggs till light brown.  Remove. 
  6. Add the onions to the ghee and saute till translucent. 
  7. Add the tomato paste (or sliced tomatoes and fry till tomatoes turn soft ) and saute for a minute
  8. Add ginger garlic paste and fry for a minute. 
  9. Add the chilli powder, garam masala and turmeric powder and salt and saute for a minute. 
  10. Add the chopped coriander leaves (Reserve some for garnish) and half cup water and cook till fat separates. 
  11. Add the eggs to the gravy, cut side down and simmer  2 minutes. 
  12. Serve hot garnished with coriander leaves.

Tendli Miryapito


Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)

Method

  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Beef Olives


Beef Olives

Beef Olives or Beef Rouladen (Roulade singular) is typically bacon, onion, etc. wrapped in thinly sliced beef, pan seared and then cooked in a tomato & wine based gravy till tender. Mildly spiced (only pepper has been used), yet delicious and flavourful due to the use of fresh ingredients.

Beef Olives / Beef Roulade / Beef Rolls

Ingredients

  • ½ Kg. Beef Steaks, cut into thin slices
  • 1 pkt. Bacon (250 gms) (Pork or Beef Bacon)
  • 1 large Onion cut into thin slices
  • 1 large Potato (optional) cut into thin slices
  • 1 large tomato (optional) cut into thin slices
  • 4 to 5 garlic cloves sliced fine
  • Fresh mint or thyme leave, as required about 2 tbsp.
  • Corainder leaves, as required about 2 tbsp.
  • 1 tbsp. pepper powder

For gravy:

  • 2 medium chopped onions
  • 5 to 6 small whole onions
  • 2 carrots cubed
  • 1 Potato cubed (optional)
  • 1 cup beef stock
  • 1 cup Tomato pasata or fresh tomato puree (I have used tomato paste)
  • 1 cup red wine (or 1 cup grape or cherry juice)

To assemble the Beef Olives:

  1. Cut the steak slices into strips of 3” x 6” or 3” x 8” depending on your requirements. The butcher would cut and flatten the steaks if requested. If not flatten and beat at home with a steak hammer or a pestle
  2. Wash and drain well squeezing out all water.
  3. Take a strip of beef and sprinkle some pepper powder, then place a bacon slice followed by onion slice and potato and tomato slice if using. Sprinkle some garlic, mint/thyme and coriander leaves.
  4. Roll the beef strip tightly and secure with string or toothpick.
  5. Fry the rolls in a tbsp. of oil on high heat till they change colour. 
  6. Reduce heat, turn and brown on all sides.
  7. Remove and set aside.

To make the Gravy:

  1. Take deep pan and add 2 tbsp. oil and fry the chopped onion. 
  2. If any bacon or onion and pepper powder remains from the olives, add to the pan and sauté till onions are light brown.
  3. Add the pasata, stock and wine, adjust seasoning.
  4. When it begins boiling, add the browned olives, and the whole onions, carrot and potatoes.
  5. Bring to a boil, reduce flame and cook covered for 30 minutes.
  6. Open the pan and stir and continue cooking for another 15 minutes or till meat is done and the sauce thickens.
  7. Transfer the rolls to a serving dish, remove string or toothpicks, and pour the vegetable and sauce over the meat. 
  8. Enjoy with warm buttered bread or rolls, crusty bread or even with steamed rice.

Vegetable Korma


Vegetable Korma

Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

  • 2 medium carrots
  • 2 medium potatoes
  • 1 cup green peas
  • ½ of medium cauliflower
  • 1 large onion
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt, or to taste
  • 1 tbsp. ghee
  • Grind to a paste
  • 1” pc ginger
  • 4 flakes garlic
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

  1. Clean wash and chop the carrots and potatoes into small cubes. 
  2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
  3. Shell the peas if using fresh
  4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
  5. Chop the onion fine. 
  6. Wash and chop coriander leaves. 
  7. Heat the ghee in a vessel or cooker. 
  8. Fry the chopped onion till light brown. 
  9. Add the masala and salt and saute for a minute. 
  10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
  11. Add the vegetables and fry 2 to 3 minutes. 
  12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
  13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
  14. Check seasoning and if potatoes are cooked. 
  15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.

Fried Fish Curry


I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

  • 2 medium pomfrets (750 gms. Total approx.)
  • ¼ tsp. salt
  • ¼ tsp. turmeric

For tempering

  • 1 medium onion
  • 2 green chillies
  • 1” pc. Ginger
  • 2 tbsp. coconut oil

Masala to grind to a paste

  • 4 Kashmiri chillies
  • 4 heaped tbsp. coconut powder
  • ½ tbsp. coriander seeds
  • ¼ tsp. cumin seeds
  • 6 to 8 peppercorns
  • 1 small onion
  • 2 flakes garlic
  • 1/4 tsp. turmeric powder
  • Small marble sized ball tamarind
  • 1 tsp. salt or to taste

Method

  1. Clean the fish and cut into desired pieces. 
  2. Wash well and drain.  
  3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
  4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
  5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
  6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
  7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
  8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
  9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.

Lemon Masoor Dal


This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

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