Carrot Kootu | Carrot and Lentil Curry
by Jiya Jesh ·
Carrot Kootu – comforting South Indian style stew of carrots and lentils in a coconut based gravy.
Ingredients
1 cup chopped carrots
1/3 cup toor dal ( split pigeon pea / thuvaram paruppu )
1 onion small
1 tomato medium-sized
2 large garlic cloves
1/4 tsp turmeric powder
5 tbsp grated coconut
1-2 green chillies
1/2 tsp mustard seeds
1/2 tsp split urad dal (without skin)
A few curry leaves
1 tsp oil
Instructions
Wash toor dal and soak the dal in enough water for 30 minutes.
Meanwhile peel the skin of carrots and chop them into small cubes. Also, finely chop onions, garlic and tomatoes.
Grind the grated coconut along with chopped green chillies to a fine paste by adding little water and set this aside.
Drain the soaked water from dal. Pressure cook the soaked dal along with chopped onions, garlic, tomatoes, carrots and turmeric powder with 1 cup water for 2 whistles on a medium flame.
Once the pressure gets released from the cooker, remove the lid of the cooker and mash the dal slightly.
Heat oil in a kadai or pan. Add mustard seeds. When the seeds splutter, add urad dal and curry leaves.
Once dal turns brown, add the cooked dal-vegetable mixture and mix.
Add the ground coconut paste and salt and mix well.
Add 3/4 cup water and let the gravy simmer on low heat for 4-5 minutes.
Once the gravy thickens to desired consistency, remove from heat.
Carrot kootu is now ready to be served.
Notes
The curry will thicken with time. So cook to consistency required.
Carrot kootu tastes great when served with rice and a dollop of ghee. Add ghee when you are serving to kids. It tastes good when served with rotis / chapathis too.
Radish Greens Dal | Mullangi Keerai Kootu Recipe
by Jiya Jesh · Updated on August 16, 2022 Curries/ Gravies
Radish greens dal recipe is an easy Indian style curry of radish greens with lentils. Radish greens and split yellow lentils / moong dal come together in this simple dish.
I was able to get hold of some radishes with their leaves and got to make this curry. This dish can be served with rice or rotis / chapathis.
Radish leaves are edible and have a peppery taste. They remain fresh for only a couple of days in the refrigerator.
They are nutritious as they are a great source of vitamin C and vitamin A. These leaves are also a good source of calcium and are low in calories.
Radish greens do have a slightly bitter taste. Combining them with lentils does mask the bitterness slightly. So next time don’t throw away the radish leaves and instead try this delicious dal.
Category:Side Dish
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
A simple and healthy recipe of radish greens with split yellow lentils ( moong dal ).
Ingredients
2 cups chopped radish leaves
1/2 cup moong dal / split yellow lentils / pasi paruppu
1 small onion
1 small tomato
2 green chillies
1/2 tsp finely chopped ginger
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds / jeera
A few curry leaves ( optional )
1 tbsp oil
Salt to taste
Instructions
Wash the radish leaves thoroughly. Then finely chop the washed leaves and set aside.
Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
Once the pressure gets released, mash the cooked dal slightly.
Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add cumin seeds.
When cumin seeds start to crackle and slightly change color, add in the chopped onions, chopped ginger, slit green chillies and curry leaves.
Saute till onions turn light brown in color.
Then add in the chopped tomatoes and fry for a minute.
Add the chopped radish leaves and salt.
Cover with a lid and cook on medium low flame for 2 minutes.
Now add the cooked dal along with 1/2 cup water.
Let the dal cook on a medium low flame for 4-5 minute or until the gravy reaches desired consistency. Remove from heat.
Radish greens dal is ready to be served hot with rice or rotis.
Notes
Moong dal gets cooked fast. So instead of pressure cooking moong dal you can even cook it with enough water and then use in the recipe.
Eggplant Recipe:Early Autumn Ratatouille & Polenta Bowls
recipe adapted fromDishing Up the Dirt
Prep Time: 20 minutes Cook Time: 45 minutes Serves: 6-8
Ratatouille (we have made this recipe without eggplant (sub more zucchini) and still find it DELIGHTFUL!)
1 large heirloom tomato, roughly chopped-- 0 miles
2 cups chopped tomatoes, or cherry tomatoes left whole
3 Japanese eggplants or 1 large Italian eggplant, cut into 1/2 inch pieces (no need to peel)-- 0 miles
2 zucchini or summer squash, cut into 1/2 inch moons-- 0 miles
1 large sweet pepper, seeded and coarsely chopped-- 0 miles
1 yellow onion, chopped-- 0 miles
4 large cloves of garlic, roughly chopped-- 0 miles
1/8 teaspoon crushed red pepper flakes -- 20 miles
1/3 cup olive oil-- 105 miles
2 1/2 tablespoons balsamic vinegar-- 105 miles
1 1/2 teaspoons salt-- 157 miles
freshly ground black pepper -- not sure of the milage
Minced parsley for serving-- 0 miles
Polenta Bowls
4 1/2 cups water or stock
1 cup corn meal-- 125 miles (roughly)
2 tablespoons butter-- 81 miles
1/2 cup freshly grated cheese--39 miles (you can use any hard cheese)
hefty pinch of fine sea salt-- 157 miles
Preparation
Preheat the oven to 400F. In a large roasting pan, toss all the veggies with the red pepper flakes, oil, vinegar, and salt. Stir well. Season the mixture with a few good grinds of black pepper and bake it for 45-55 minutes, or until the vegetables are tender and lightly browned, and the tomatoes have released their juices. Stir the veggies halfway through cooking.
Meanwhile, prepare the polenta by bring the water to a boil in a large pot. Slowly add the grits to the boiling water and whisk vigorously until their are not more clumps. Reduce the heat to low, and simmer until the polenta thickens up a bit. Cover the pan and cook for about 30 minutes (the time will very depending on the brand of grits you use so see package directions for times) and use a wooden spoon to stir the mixture every 5 minutes or so until the polenta is creamy and the individual grains are tender. Add the butter and cheese and stir to combine.
Divide the polenta between bowls and top with the ratatouille. Sprinkle with minced parsley and additional grated cheese.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen
Vegan Southern Mixed Greens
Recipe adapted from sweetpotatosoul.com
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
If you like your collards to have a "pot gravy" or broth, add about ¼-1/2 cup of water to the cooking greens, and season with 1 tablespoon more tamari.
Serves: 4
Ingredients
2 tablespoons grapeseed or olive oil
3 cloves garlic, minced
2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes
1 large bunch of collard greens and/or turnip greens (you can use either of these greens, or even mix them together); wash greens and remove any extra fibrous stem parts, otherwise the tender parts of stems are fine to eat; thinly slice the stems and leaves
sea salt
2 tablespoons tamari (or normal soy sauce)
1 teaspoon smoked paprika + more to taste
Instructions
Warm oil on medium heat in a large heavy-bottomed pot.
Add the garlic, and sauté on medium-low until it begins to turn golden.
Stir in the tomatoes, and cook until soft, about 3 minutes.
Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
Simple Braised Greens (with variations)
Simple Braised Greens (with variations)
Kale and collard greens, they are pretty interchangeable in application. They both make good chips and salads... and of course braise down wonderfully. It's cold out side right now, maybe a little unseasonably raw. Good weather for a hearty bowl of braised greens Here is a simple recipe.
INGREDIENTS
1 bunch (approx 1/2-3/4 lbs) Rough chopped Kale and/or Collards, ok to leave the stem on
2-4 tablespoons Olive Oil or preferred cooking oil
1 or 2 Small Onions (Diced)
1-2 cloves Garlic, grated finely (optional)
Big Splash White wine (optional)
1-2 cups Liquid: Stock or just water
Salt to taste
Garnish:
Zest and juice of one lemon
Chili flakes
INSTRUCTIONS
First wash the greens well and chop the greens, onions, and garlic.
In a wide pot with a lid splash down some oil, maybe 2-3 tablespoons, and heat. Add the onions and cook on medium to low heat until they are golden brown and smelling right! Take the proper time to really cook down the onions and establish a very nice foundation for the braise. Add the garlic, stir into the onions, and cook through 1-2 minutes. Now add the Greens & mix well. Give a moment for the heat to recover in the pot and add the white wine and 1 cup of the liquid you have chosen. Salt to taste, cover, and simmer for several minutes. Check the liquid level, adding more as needed. Cook the greens at a low simmer for 20 minutes to an hour, until they are tender and their green color has turned pale. Adjust the salt, and garnish greens with lemon zest, lemon juice, and chili flakes to taste.
Variations we find delicious:
Drizzle finished greens with EVOO and cover with a hard salty cheese like parm.
Substitute some of the salt for fish sauce, and add some fresh grated ginger; this variation is delicious with rice
Add bacon, more garlic and use a light lager beer instead of wine.
Use kimchi juice for the braising liquid
Add canned tomatoes, fresh or dried chilies, and a tiny pinch of cinnamon to the braising liquid.