Cucumber Raita

Found this recipe at this link: http://www.top-indian-recipes.com/cucumber-raita-recipe.htm

 

Cucumber Raita

 

Cucumber – 1 (big) , cut in to small pieces
Green Chillies – 4 to 6
Grated Coconut – 1 Tblsp
Salt to taste
Onion – Finely chopped – 1
Curds (Fresh) – 1 to 1 1/2 cups

For seasoning:

Oil – 1 Tblsp.
Mustard Seeds – 1/2 tsp.
Curry leaves – a few
Fresh coriander leaves – 1 Tblsp.

 

In a bowl, mix cucumber, onion, salt and curds. Grind chillies and coconut to a coarse paste. Add to the above mixture.

Heat oil and add the seasoning ingredients. Fry, cool and add to the above mixture. Add curds and fresh coriander leaves.

Vegetarian Mung Dhal Recipe

Found this recipe on About.com. Submitted by Jolina Hackett.

A healthy vegetarian Indian food recipe. Mung dal, or Indian-flavored yellow lentils, are a traditional vegetarian Indian recipe. This easy version simmers the dal in vegetable broth, turmeric and cayenne for a spicy vegetarian Indian side dish.

Ingredients:

• 1 cup mung dal
• 2 cups water or vegetable broth
• 1 tsp turmeric
• dash cayenne pepper (or more, if you like spice!)
• 1/2 tsp salt
• 2 tbsp margarine or olive oil
• 1 onion, diced
• 1 tsp cumin seeds
• 2 whole cloves
• black pepper to taste

Preparation:

In a large soup or stock pan, combine the mung dal or yellow lentils, vegetable broth, turmeric, cayenne and salt. Bring to a slow simmer. Cover partially with a lid and allow to cook for 30-40 minutes.

In a separate skillet, sautee the onion, cumin seeds and clove in margarine or olive oil for just a few minutes, until onions are soft.

Add the onions and spices to the mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice.