Recipes

Moong Dal Palak

Moong Dal Palak

Spinach-infused Moong Dal
Couverts2
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Saucepan

Ingredients

Instructions

  • Rinse the yellow moong dal under cold water until the water runs clear.
  • In a saucepan, add 3 cups of water and the rinsed moong dal.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 20 minutes.
  • In another pan, heat oil over medium heat.
  • Add the cumin seeds and fry them for about a minute until they become aromatic.
  • Add the chopped onion, minced ginger, minced garlic, cumin powder, coriander powder, and garam masala powder (if using) to the pan.
  • Cook, stirring constantly, for about 5 minutes until the onions are softened.
  • Add the chopped spinach and sliced tomatoes to the pan.
  • Cook, stirring constantly, for another 5 minutes until the spinach wilts and the tomatoes soften.
  • Once the lentils are cooked, add them to the pan along with 3 cups of water and turmeric powder.
  • Bring the mixture to a boil.
  • Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
  • Season with salt to taste and lemon juice, and then turn off the heat.

Notes & Wine Advice

Serving Suggestions:

Serve the spinach-infused moong dal hot with rice or roti for a nutritious meal.
Accompany with a side of yogurt and pickles for added flavor.

Wine Advice:

This dish pairs well with a light and fruity red wine such as Beaujolais or a crisp white wine such as Pinot Grigio. The wine’s acidity will complement the flavors of the dish and enhance the overall dining experience.

Nutrition values

Calories: 300 kcal | koolhydraten: 45 g | Eiwitten: 20 g | Vet: 7 g | Suiker: 5 g
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Course; Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

Tomato-infused Moong Dal Fry

Tomato-infused Moong Dal Fry

Couverts2
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Saucepan

Ingredients

Instructions

  • Rinse the yellow moong dal under cold water until the water runs clear.
  • In a saucepan, add 3 cups of water and the rinsed moong dal.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 20 minutes.
  • In another pan, heat oil over medium heat.
  • Add the cumin seeds and fry them for about a minute until they become aromatic.
  • Add the chopped onion, minced ginger, minced garlic, and one sliced tomato to the pan.
  • Cook, stirring constantly, for about 10 minutes on medium-low heat until the onions are softened and translucent.
  • Once the lentils are cooked, add them to the pan along with turmeric powder and 3 cups of water.
  • Bring the mixture to a boil.
  • Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
  • Season with salt to taste, and then turn off the heat.
  • Garnish with the remaining sliced tomato and chopped coriander/cilantro leaves immediately after turning off the heat.

Notes & Wine Advice

Serving Suggestions:

Serve the tomato-infused moong dal fry hot with rice or roti for a flavorful meal.
Accompany with a side of yogurt and pickles for added taste.

Wine Advice:

This dish pairs well with a light and fruity red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc. The wine’s acidity will complement the tartness of the tomatoes and enhance the overall dining experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 40 g | Eiwitten: 15 g | Vet: 7 g | Suiker: 4 g
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Course; Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

Simple Moong Dal

Simple Moong Dal

Easy Yellow Moong Dal
Couverts2
Preparation 5 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

  • 2/3 cup yellow moong dal split yellow mung beans
  • 1 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • Chopped coriander/cilantro leaves for garnish
  • 2 tsp. salt or to taste
  • 6 cups water divided

Instructions

  • Rinse the yellow moong dal under cold water until the water runs clear.
  • In a saucepan, add 3 cups of water and the rinsed moong dal.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 15-20 minutes.
  • In another pan, heat oil over medium heat.
  • Add the cumin seeds and fry them for about a minute until they become aromatic.
  • Once the lentils are cooked, add the fried cumin seeds to the lentils along with turmeric powder.
  • Add the remaining 3 cups of water to the lentils, and bring the mixture to a boil.
  • Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
  • Season with salt to taste, and then turn off the heat.
  • Garnish with chopped coriander/cilantro leaves before serving.

Notes & Wine Advice

Serving Suggestions:

Serve the simple moong dal hot with rice or roti for a wholesome meal.
Accompany with a side of yogurt and pickles for added flavor.

Wine Advice:

This dish pairs well with a light and crisp white wine such as Sauvignon Blanc or a mild and fruity red wine like Pinot Noir. The wine’s acidity will complement the subtle flavors of the dal without overpowering them.

Nutrition values

Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 15 g | Vet: 1 g | Suiker: 2 g
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Course; Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

Mushoor Dal Pyaj Phoron Diye

Mushoor Dal Pyaj Phoron Diye

Spiced Masoor Dal with Onions
Couverts2
Preparation 5 minutes
Preparation time:20 minutes
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Equipment

  • Saucepan

Ingredients

Instructions

  • Rinse the masoor dal under cold water until the water runs clear.
  • In a saucepan, add 3 cups of water and the rinsed masoor dal.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 15-20 minutes.
  • In another pan, heat oil over medium heat.
  • Add the sliced onions and fry them for about 5 minutes until they turn golden brown and caramelized, stirring constantly.
  • Once the lentils are cooked, add the fried onions to the lentils along with turmeric powder and salt.
  • Add the remaining 3 cups of water to the lentils, and bring the mixture to a boil.
  • Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
  • Adjust salt if needed, and then turn off the heat.

Notes & Wine Advice

Serving Suggestions:

Serve the spiced masoor dal with onions hot with rice or roti for a complete and satisfying meal.
Garnish with fresh cilantro leaves before serving, if desired.

Wine Advice:

This dish pairs well with a light and refreshing white wine such as Pinot Grigio or a fruity red wine like Beaujolais. The wine’s acidity will complement the richness of the lentils and enhance the overall dining experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 40 g | Eiwitten: 15 g | Vet: 5 g | Suiker: 4 g
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Course; Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

Alu Tikka

Alu Tikka

Savory Potato Patties
Couverts6
Preparation 10 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Frying pan or skillet
  • spatula

Ingredients

Instructions

  • In a mixing bowl, combine mashed potatoes, chopped onion, chopped cilantro/coriander leaves, salt, pepper, and half of the butter.
  • Mix until well combined.
  • Shape the mixture into round flat patties.
  • Heat the remaining butter in a frying pan or skillet over medium-low heat.
  • Fry the potato patties for about 5 minutes on each side, or until golden brown and crispy.
  • Serve the hot potato patties immediately with tomato sauce, optionally between toasted hamburger buns.

Notes & Wine Advice

Method for Mashed Potatoes:

In a mixing bowl, combine mashed potatoes, chopped onion, mustard oil, salt, and powdered roasted red chili.
Mix until all ingredients are well incorporated.
Serve the spiced mashed potatoes hot immediately.

Serving Suggestions:

Serve the spiced mashed potatoes as a side dish with your favorite main course.
They can also be enjoyed on their own as a comforting snack or light meal.
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Course; Appetizer / Snack
Cuisine; India
Diets; Vegetarian

Alu Bhaji

Alu Bhaji

Crispy Potato Delight
Couverts4
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • Frying pan or skillet
  • Tongs or spatula

Ingredients

Instructions

  • Deep Fried Method:
  • Heat oil in a frying pan or deep fryer.
  • Add the shoestring or shredded potatoes to the hot oil.
  • Sprinkle turmeric powder, salt, and pepper over the potatoes.
  • Fry until golden and crisp, stirring occasionally, for about 5-7 minutes.
  • Remove from the oil using a slotted spoon and drain excess oil on paper towels.
  • Serve immediately.
  • Alternative Method (Without Deep Frying):
  • Heat oil in a frying pan or skillet over medium-high heat.
  • Add the pre-cooked cubed potatoes to the hot oil.
  • Sprinkle turmeric powder, salt, and pepper over the potatoes.
  • Cook, stirring occasionally, until the potatoes are crispy and golden brown, for about 10 minutes.

Notes & Wine Advice

Serving Suggestions:

Serve these crispy potatoes as a side dish with any main course or enjoy them as a snack on their own.
Pair with ketchup, yogurt dip, or any dipping sauce of your choice.

Wine Advice:

Since this dish is versatile and can be served as a snack or a side dish, consider pairing it with a refreshing beverage such as a cold beer or a light-bodied white wine like Sauvignon Blanc. These options will complement the crispy texture and savory flavors of the potatoes.

Nutrition values

Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 1 g
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Course; Lunch / Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian

Light and Flavorful Potato Tomato Curry

Light and Flavorful Potato Tomato Curry

Alu Tamatar
Couverts2
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Small non-stick frying pan or skillet
  • Microwave (optional)
  • Knife
  • Cutting board

Ingredients

  • 1/2 lb. cooked potato cubes peeled or unpeeled, as preferred
  • 1/2 lb. tomatoes diced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1 tsp. salt or to taste (preferably rock salt)
  • 1 tsp. chili powder optional
  • Cilantro/coriander leaves for garnish
  • 1 tablespoon oil

Instructions

  • If not using pre-cooked potatoes, cook them in the microwave or boil them until tender.
  • Slice them finely with a knife and set aside.
  • Heat oil in a small non-stick frying pan or skillet over medium heat.
  • Add cumin seeds to the hot oil and fry for about half a minute until aromatic.
  • Add diced tomatoes and sliced potatoes to the pan.
  • Sprinkle salt, turmeric powder, and chili powder (if using) over the mixture.
  • Stir well to combine.
  • Cook for about 10 minutes, stirring occasionally, until the tomatoes are softened and the flavors meld together.
  • Pour in 1/2 cup of warm water.
  • Stir gently and simmer for a few minutes to allow the flavors to blend further.
  • Garnish with chopped cilantro/coriander leaves before serving.

Notes & Wine Advice

Serving Suggestions:

This potato tomato curry can be enjoyed as a side dish with rice or bread.
For a quick meal, stuff it into pitas or pocket breads and serve with a dollop of butter.

Wine Advice:

Given the light and simple nature of this dish, it pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. These wines will complement the flavors without overpowering the dish.

Nutrition values

Calories: 150 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 2 g
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Course; Curry / Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian

Alu Tamatar

Alu Tamatar

Quick and Easy Potato Tomato Curry
Couverts2
Preparation 10 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Small non-stick frying pan or skillet
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Ingredients

  • 1/2 lb. potatoes peeled, cooked, and cubed
  • 1/2 lb. tomatoes cubed
  • 1 tsp. ginger paste
  • 1 tsp. coriander powder
  • 1 tsp. salt or to taste (preferably rock salt)
  • 1 tsp. chili powder optional
  • Cilantro/coriander leaves for garnish
  • 1 tablespoon oil

Instructions

  • Heat oil in a small non-stick frying pan or skillet over medium heat.
  • Add ginger paste and coriander powder to the hot oil.
  • Fry for about half a minute until fragrant.
  • Add cubed potatoes and tomatoes to the pan.
  • Sprinkle salt and chili powder (if using) over the vegetables.
  • Stir well to coat.
  • Cook for about 10 minutes, stirring occasionally, until the potatoes and tomatoes are tender.
  • Pour in 1/2 cup of warm water.
  • Stir gently and simmer for a few minutes to allow the flavors to meld together.
  • Garnish with chopped cilantro/coriander leaves before serving.
  • Nutritional Values (per serving):

Notes & Wine Advice

Wine Advice:

To complement the simplicity and flavors of this dish, consider serving it with a light-bodied red wine such as Beaujolais or a crisp white wine such as Pinot Grigio. The wine’s acidity will balance the tanginess of the tomatoes while enhancing the overall enjoyment of the meal.

Nutrition values

Calories: 150 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 2 g
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Course; Curry / Lunch / Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian

Rajasthani Spiced Potato Curry

Rajasthani Spiced Potato Curry

Alu ki Sabzi
Couverts3
Preparation 10 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Heat oil in a frying pan or skillet over medium heat.
  • Add cumin seeds and optional asafetida.
  • Fry for about a minute until fragrant.
  • Add ginger paste and garlic paste.
  • Sauté for another minute.
  • Add the cubed potatoes, mashed potatoes, turmeric powder, chili powder, salt, and black pepper.
  • Stir well to coat the potatoes with the spices.
  • Pour in a cup of lukewarm water.
  • Stir gently to combine.
  • Simmer the curry for a couple of minutes until the flavors meld together and the potatoes are heated through.
  • Garnish with slit green chilies and chopped cilantro/coriander leaves before serving.

Notes & Wine Advice

Wine Advice:

To complement the earthy flavors of this Rajasthani potato curry, opt for a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. The wine’s acidity will balance the spices in the curry, enhancing its overall taste.

Nutrition values

Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 2 g
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Course; Lunch / Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian

Palak Paneer

Palak Paneer

Creamy Spinach and Cottage Cheese Curry
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Non-stick frying pan or skillet
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Ingredients

Instructions

  • Heat oil in a non-stick frying pan or skillet over medium heat.
  • Add finely chopped or pureed onions, ginger paste, and garlic paste.
  • Sauté for about 5 minutes until onions turn golden brown.
  • Stir in the ground cumin and coriander powder.
  • Cook for another minute.
  • Add the chopped or pureed tomato and cook until the oil starts to separate from the mixture, stirring occasionally.
  • Add the cubed cottage cheese and chopped spinach to the pan.
  • Sprinkle turmeric powder, chili powder, and salt over the mixture.
  • Stir well to combine.
  • Pour in half a cup of lukewarm water and stir gently.
  • Cover the pan and let it simmer over medium-low heat for about 30 minutes, or until the spinach is cooked and the flavors are well combined.

Notes & Wine Advice

Wine Advice:

To complement the richness of this dish, consider serving it with a medium-bodied red wine like Merlot or a crisp white wine such as Chardonnay. The wine’s acidity will balance the creaminess of the curry, enhancing the overall dining experience.

Nutrition values

Calories: 280 kcal | koolhydraten: 10 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 3 g
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Course; Curry / Lunch / Main Course
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian