Cabbage Coleslaw with Yogurt

Coleslaw is a raw cabbage and carrot salad with a mayonnaise dressing. I am not a big fan of mayonnaise because of raw eggs used in it. This coleslaw recipe has a yogurt dressing with a few Indian tweaks. In Marathi and Konkani this curd salad is well known as Koshimbir.

Ingredients:

Green Cabbage/Kobi/Pata Gobi - about 3 cups

Carrot/Gajar - about 1 cup

Yogurt/Curds/Dahi - about 1 cup

Coriander/Cilantro Leaves/Kothimbir - few sprigs

Pomegranate Seeds/Anardana/Dalimb - about 1 tbsp (optional)

Cumin Seeds/Jeera - 1/2 tsp

Black Pepper Powder/Kali Miri - 1/4 tsp

Cayenne Pepper/Red Chilli Powder - 1/8 tsp

Sugar or Honey - 1/2 tsp

Salt

How to prepare Cabbage Coleslaw:
1. Finely chop cilantro. Chop cabbage and carrots into long thin strands or the way you prefer. 1/2 cup of red cabbage can also be added.

2. In a big vessel, add hot water and little salt. Soak cabbage and carrots in this hot, salty water for about 20 minutes. Drain the water and rinse the veggies once again.
3. Crush the cumin seeds in a mortar pestle to a coarse powder.
4. In a mixing bowl, add yogurt, salt, sugar, black pepper powder, cayenne pepper and crushed cumin seeds. Mix well. Now add cabbage, carrots and cilantro. Mix well. Check for salt and pepper.
5. Garnish Cabbage Coleslaw with sweet pomegranate seeds. Easy tasty Cabbage Salad is ready.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi. I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.

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