Smoky Sweet & Sour Tur Dal with Green Peas Pulav

Healthy vegetarian recipes

 You are what you eat!  

Modes of Nature

In the Bhagavad-gita, Lord Krishna talks at length about the "three modes of material nature." These are subtle forces that influence our behavior as well as every aspect of our physical, mental, and emotional world. The Sanskrit term for these forces is guna, "rope," and the Gita explains how they pull us to act in various ways, even against our better judgment.(source- Krishna.com) 

The food that we eat is also categorised as per these Gunas and  influences our thoughts  and the mode of  behaviour.  It is stated in the Bhagavad-Gita  Chapter 17, Verse 8,9,10

ayuh-sattva-balarogya- sukha-priti-vivardhanah

rasyah snigdhah sthira hrdya aharah sattvika-priyah

Foods in the mode of goodness increase the duration of life, purify one's existence and give strength, health, happiness and satisfaction. Such nourishing foods are sweet, juicy, fattening and palatable.

katv-amla-lavanaty-usna- tiksna-ruksa-vidahinah

ahara rajasasyesta duhkha-sokamaya-pradah

Foods that are too bitter, too sour, salty, pungent, dry and hot, are liked by people in the modes of passion. Such foods cause pain, distress, and disease.

yata-yamam gata-rasam puti paryusitam ca yat

ucchistam api camedhyam  bhojanam tamasa-priyam

Food cooked more than three hours before being eaten, which is tasteless, stale, putrid, decomposed and unclean, is food liked by people in the mode of ignorance.

Our Vedic scriptures have long since established the sources of food that are healthy for the body and mind and promote longevity.  My intention to share this little bit of knowledge is to create awareness towards eating healthy food that satisfies not just the palate but also the soul.  It is also to establish the fact that vegetarianism is a deep science and not just the fad it is made out to be today.

 My offering today is the traditional dal and rice recipe but with a touch of drama to it.  The sweet and sour Tur dal is very much like the way it is made in Gujarat and the green pea pulav which is an accompaniment to it is delicately flavored to balance the infusion of spices in the dal. The smoky part is a little trick I picked up from one the cookery sites online which I have added here to give the dal a rustic touch that makes it more interesting.  Together, it is a great combination of proteins and carbohydrates. Besides nothing is more wholesome and soul satisfying than a good helping of 

Dal – chawal !

Here it goes …

Smoky Sweet & Sour Tur Dal with Green Peas Pulav

Ingredients:  Serves 2

For Dal:

1 cup Tur dal

1 big size tomato

2-3 green chillies

1 inch piece ginger- grated

5-7 curry leaves

a pinch of  asafetida

½ tsp mustard seeds

½ tsp turmeric powder

1 ½ tsp coriander powder

½ tsp dried mango powder (aamchur)

1 ½ tbsp. grated jiggery

1 tbsp ghee

 Salt to taste and few sprigs of green coriander

For Rice:

1 cup long grained basmati rice

1 cup shelled green peas

1-2 bay leaves

½ tsp  cardamom powder

1 tsp ghee

 2 cups water

 Preparation:

 For Dal:

1.     Wash the dal and pressure cook till cooked tender

2.     Wash and chop tomatoes and green chillies

 For Rice :

1.     Wash and soak rice in water for at least half an hour

2.     Wash the green peas and keep aside

    Cooking:

      For Dal:

1.      Heat ghee in a kadai, add asafetida  and mustard seeds

2.      Once the mustard seeds start spluttering add the curry leaves and grated ginger. Stir fry  till the      aroma is released

3.      Add chopped green chillies and tomatoes. Stir fry till tomatoes are tender

4.     Add the turmeric, coriander powder and aamchur powder. Mix well. add salt to taste  and a few        coriander leaves that are chopped fine

5.    Saute the masala well. Add a little water so that all the spices blend in.  Add the jaggery .Fry till the water evaporates.

6.   Once the tomatoes and the spices have blended well, add the cooked dal to it and mix well . Add a  little more water as the consistency of this dal should be a little on the thin side.  Let it boil. Reduce  flame and cook for another 2- 3 minutes. Turn off the flame and let it rest  for a while.

7.   Now for the dramatic part - take a light weight small steel bowl. You will need a chunk of charcoal about an inch in size.   Place it over the gas flame and burn it till it is red hot. Place it in the steel bowl and now gently place the bowl over the dal in the kadai. Don’t worry it will not sink.  Now pour some ghee over the burning charcoal and put a tight lid over the kadai. Let it remain closed for 3-4 min till the smoke is infused in the dal. Remove lid and the steel bowl and gently stir the dal. You will get the smoky flavour. This should be done just before serving.  Garnish the dal with the remaining coriander leaves and serve. 

For Rice:

1.     Heat ghee in a sauce pan. Add the bay leaf and the cardamom powder

2.     Add the green peas  and stir fry  for a minute

3.     Drain the soaked rice and add to the green peas. Stir fry for another minute

4.     Add water and a pinch of salt if desired.  Mix well and  bring it to a boil

5.     Cover the pot and reduce flame and let it cook till it’s done.

         Serve along with the hot  smoky dal 

Offer it to The Lord and serve as Krishna Prasadam 

Hare Krishna