Lentils and Vegetables

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You Need:

  • Any gourd like ridge gourd or bottle gourd.
  • Any lentils like ToorRed Lentils (Masoor Dal) or Petite yellow lentils (Mung Dal) soaked for about 30 minutes.
  • Any Greens like Spinach or Amaranth leaves.
  • Ginger, dry red chilies, coriander seeds and cumin.
  • Onions or preferably shallots.
  • Turmeric and Coriander powder.
  • Coconut oil.

Heat the oil and saute the spices to make it fragrant. Saute the onions/ shallots. Once translucent add the gourd.

Cook for about 5-6 mins on high heat and then sprinkle some turmeric powder and coriander powder. Mix in the lentils and cook for another 4-5 mins.

Add the greens and cook covered on low heat for about 7-8 minutes.

Dry it up on high heat and enjoy a super healthy meal. This does not need any rice or bread. Eat it as it is.

 

Roasted Chicken with Amaranth and Carrots

chicken

Cut carrots length wise into quarters and wash the amaranth leaves. Melt butter and roast some chicken pieces in it. Sprinkle some red chilly powder and turmeric as the chicken cooks on high heat. Once the chicken gets a nice crust remove it and keep separately.

In the butter filled with the flavors from the chicken roast the carrots and some large green peppers. Do not remove the seeds from the chilies as that is the heat for this dish.

Once a slight charring starts add the amaranth leaves and cook till they are wilted. Add coconut milk and bring back the chicken into the pan. Season with salt and cook on low heat for about 15-20 mins.

A power packed lunch for the start of the week. Enjoy…

Chicken and Amaranth Leaves

You might find the chicken pieces used in this recipe a little surprising. I buy whole chickens from the shop and then cut it myself.
This way I don’t have to deal with badly smashed bones and uneven sizes.

Each chicken gets divided into three portions.
1. Whole Legs
2. Boneless Breasts.
3. Everything left over.

This recipe uses the “everything left over”.

Heat butter and oil. Saute onions, shallots (if available), garlic and green chilies. Add some turmeric and coriander powder. A pinch of nutmeg powder is optional.

Drop in the chicken pieces and add a little water. Some salt.

Pressure cook for one whistle.

When safe, open and add Amaranth leaves, tomatoes and (optional) radish along with its leaves

As soon as the leaves are wilted. Close the pressure cooker without the whistle and switch off the heat.

Let it stay in its own steam for some time. It also helps retain the heat for a longer time.

Serve in a bowl so you can get the best of everything and the lovely soup as well.

Enjoy on a cool evening.

The added bonus is that this is a super low carb dinner with a healthy dose of protein and minerals.