Okra-potato Vangi bath with Kale Dal
This is a very easy to make rice variety, and it derives its flavor from the addition of vangi bath masala powder. The veggies in this rice variety-okra, potatoes and yello squash really absorb the flavors of the masala powder, and bring it out superbly.
The end result is a very tasty rice variety, loaded with the crunchiness of the okra,onions and potatoes.
I made Kale Dal to go along with this rice variety.
Let's proceed to the recipe
Ingredients for the Okra-potato Vangi bath
Basmati rice- 2 cups
Okra (Vendakkai)- 1/2 cup (cut into 1" pieces)
Potato- 1/2 cup (skin peeled and cubed)
Yellow squash- 1/4 cup (cubed)
Onions-1/2 cup (thinly sliced)
Chilli powder- 1 tsp
Vangi bath powder-2 tsps (I used the MTR brand)
Salt- to taste
Ghee- 3 tbsps
Notes
1.Rinse the basmati rice thoroughly, and soak it for at least 3-4 hours, prior to cooking. A longer soaking time helps in reducing the anti nutrients like lectins, found naturally in grains. It also helps in the rice cooking relatively quickly.
2. I used the store bought Vangi bath masala powder.
Spices for seasoning
Black pepper- 1 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Preparation
In a kadai, add a tbsp of ghee. Fry the okra pieces for 5 minutes over a medium flame. Keep aside.
To the kadai, add 2 tbsps of ghee. Add the pepper, cumin and fennel seeds. Once it starts crackling, add the chopped onions. Saute until the onions turn transclucent. Now add the cubed yellow squash, potato chunks, salt and chilli powder. Cook covered, on a medium flame, until the potatoes turn slightly soft. Now add the fried okra pieces, 2 tsps of vangi bath powder, basmati rice and water required for cooking. Stir well to bring all the flavors together.
Transfer to a pressure cooker, and cook over a medium flame for 3 whistles. Once the steam releases, gently fluff the rice with a fork. Garnish with cilantro leaves.
Transfer to a serving bowl and enjoy this yummy rice, brimming with the flavors of the vangi bath powder, with your choice of gravy. Potato chips would make a great accompaniment as well.
Kale Dal
I made this nutritious dal to go along with the rice. I came across this recipe in the Hare Krishna website. I tweaked the recipe (modified the ingredients) a bit, to suit my family's tastes. The star ingredient in this Dal is Lacinato Kale. This incredibly healthy greens variety is low in calorie, yet high in fiber. It is a good source of some vitamins, and minerals like manganese and copper. An added bonus is that it is low in oxalates, compared to spinach and curly Kale varieties.
This is a very easy to make recipe, requiring only minimal ingredients.
Here's presenting this exquisitely creamy and tasty Kale Dal
Ingredients
Toor dal- 1 cup (rinsed and soaked)
Lacinato Kale - 1 cup (stalks removed and the leaves chopped roughly)
Salt-to taste
Oil- 2 tsps
Notes
1.Soaking the toor dal prior to cooking enhances the bioavailability of the nutrients. It also helps in reducing the levels of phytates, found in lentils
2. Discard the stalks, and just use the roughly chopped kale leaves
Ingredients for the spice paste for the Dal
Tomatoes- 1 (halved)
Cumin seeds - 1 tsp
Fennel seeds- 1 tsp
Cloves- 3 nos
Ginger- a small chunk, chopped to bits
Coconut- 1/4 cup
Green chillies- 2 (adapt it to your spice preference)
Grind all the ingredients to a smooth paste. This paste gives this Dal preparation, its unique flavor and aroma
Preparation
Pressure cook the Toor dal and the kale leaves . Once cooked, mash it with the back of the ladle, for a smooth texture. Keep aside.
In a kadai, heat oil. Add the prepared spice paste. Saute over a low flame for 2 minutes. Add the cooked kale-toor dal mixture, salt and 1 cup of water. Adjust the consistency of the Dal, adding more water, if you prefer the dal runnier.
Cook covered over a medium flame, until the dal starts boiling.
Enjoy this healthy dal with rice or rotis!!!!!
 |
| Okra-potato vangi bath with Kale Dal |
This is a very easy to make rice variety, and it derives its flavor from the addition of vangi bath masala powder. The veggies in this rice variety-okra, potatoes and yello squash really absorb the flavors of the masala powder, and bring it out superbly.
The end result is a very tasty rice variety, loaded with the crunchiness of the okra,onions and potatoes.
I made Kale Dal to go along with this rice variety.
Let's proceed to the recipe
Ingredients for the Okra-potato Vangi bath
Basmati rice- 2 cups
Okra (Vendakkai)- 1/2 cup (cut into 1" pieces)
Potato- 1/2 cup (skin peeled and cubed)
Yellow squash- 1/4 cup (cubed)
Onions-1/2 cup (thinly sliced)
Chilli powder- 1 tsp
Vangi bath powder-2 tsps (I used the MTR brand)
Salt- to taste
Ghee- 3 tbsps
Notes
1.Rinse the basmati rice thoroughly, and soak it for at least 3-4 hours, prior to cooking. A longer soaking time helps in reducing the anti nutrients like lectins, found naturally in grains. It also helps in the rice cooking relatively quickly.
2. I used the store bought Vangi bath masala powder.
Spices for seasoning
Black pepper- 1 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Preparation
In a kadai, add a tbsp of ghee. Fry the okra pieces for 5 minutes over a medium flame. Keep aside.
To the kadai, add 2 tbsps of ghee. Add the pepper, cumin and fennel seeds. Once it starts crackling, add the chopped onions. Saute until the onions turn transclucent. Now add the cubed yellow squash, potato chunks, salt and chilli powder. Cook covered, on a medium flame, until the potatoes turn slightly soft. Now add the fried okra pieces, 2 tsps of vangi bath powder, basmati rice and water required for cooking. Stir well to bring all the flavors together.
Transfer to a pressure cooker, and cook over a medium flame for 3 whistles. Once the steam releases, gently fluff the rice with a fork. Garnish with cilantro leaves.
Transfer to a serving bowl and enjoy this yummy rice, brimming with the flavors of the vangi bath powder, with your choice of gravy. Potato chips would make a great accompaniment as well.
Kale Dal
 |
| Kale Dal |
I made this nutritious dal to go along with the rice. I came across this recipe in the Hare Krishna website. I tweaked the recipe (modified the ingredients) a bit, to suit my family's tastes. The star ingredient in this Dal is Lacinato Kale. This incredibly healthy greens variety is low in calorie, yet high in fiber. It is a good source of some vitamins, and minerals like manganese and copper. An added bonus is that it is low in oxalates, compared to spinach and curly Kale varieties.
This is a very easy to make recipe, requiring only minimal ingredients.
Here's presenting this exquisitely creamy and tasty Kale Dal
Ingredients
Toor dal- 1 cup (rinsed and soaked)
Lacinato Kale - 1 cup (stalks removed and the leaves chopped roughly)
Salt-to taste
Oil- 2 tsps
Notes
1.Soaking the toor dal prior to cooking enhances the bioavailability of the nutrients. It also helps in reducing the levels of phytates, found in lentils
2. Discard the stalks, and just use the roughly chopped kale leaves
Ingredients for the spice paste for the Dal
Tomatoes- 1 (halved)
Cumin seeds - 1 tsp
Fennel seeds- 1 tsp
Cloves- 3 nos
Ginger- a small chunk, chopped to bits
Coconut- 1/4 cup
Green chillies- 2 (adapt it to your spice preference)
Grind all the ingredients to a smooth paste. This paste gives this Dal preparation, its unique flavor and aroma
Preparation
Pressure cook the Toor dal and the kale leaves . Once cooked, mash it with the back of the ladle, for a smooth texture. Keep aside.
In a kadai, heat oil. Add the prepared spice paste. Saute over a low flame for 2 minutes. Add the cooked kale-toor dal mixture, salt and 1 cup of water. Adjust the consistency of the Dal, adding more water, if you prefer the dal runnier.
Cook covered over a medium flame, until the dal starts boiling.
Enjoy this healthy dal with rice or rotis!!!!!
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