Winter Platter 5 – Stir fried french beans, Crispy potatoes, Dal shedho, Plain parantha and natal plum pickle

My 200th post !!! Phewww !!!! 😉

As winter winds up, it ushers in the spring 🙂 Time to wind up the platter series. This is the second -last installment for this winter.

Presenting the Winter Platter 5 with Stir fried french beans, Crispy potatoes, Dal shedho, Plain paranthas and Natal plum pickle.

clockwise : Stir fried french beans, Crispy potatoes, Natal plum pickle, Plain paranthas and Dal shedho

Recipes of Stir fried french beans and Crispy potatoes will follow separately.

Dal shedho means ‘Boiled lentil/ pulses’. Normally Dal shedho goes well with sticky boiled rice with a variety of accompaniments. I love Dal shedho and combine it with just about anything, be it rice, chapati, pooris or paranthas. Many a times, this is only thing I have  for a meal. 🙂

Dal shedho can be made of any type of one’s chosen lentil/ pulses, but the best tastes with masoor dal / pink lentil.

Here’s what I did………….

INGREDIENTS

1/4 cup – pink lentil

1 1/4 cup – water

1 nos – finely chopped green chili

1 tsp – chopped onion

1 nos – finely chopped small sized tomato

1 tsp – chopped coriander

1 tsp – mustard oil or clarified butter /ghee

salt to taste

METHOD

Pressure cook the lentil with water and salt to 2 whistles. Let it cool down a little.

Pour the boiled dal/ lentil in a bowl and add all the other ingredients. Mix well.

Serve.

Note : * One can add grated carrot and cucumber to enhance nutrition. A dash of lime can add more zing to this. 

**Here I have used mustard oil. One can replace it with butter or clarified butter / ghee.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

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