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PATAL – BHAJI
(A dish rich with protiens from Toor Dal and the freshness of spinach to give you a complete meal coming right from maharashtra) |
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SERVES FOUR
INGREDIENTS
250 gms Spinach
50 gms chana dal
1 big chopped onion
1/4th cup groundnuts
2 medium tomatoes chopped
5 green chilies crushed
50 gms TOOR DAL
1 tej patta leaf
salt to taste
3 garlic cloves crushed
3 tbsp oil
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Soak the TOOR DAL and the chana dal
separately for 1 hour, and then cook them till soft.
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Clean and boil the spinach leaves and then blend them in a
liquidizer.
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Heat the oil in a tava. Temper with tej patta, fry the groundnuts in it till brown.
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Now, put the green
chilies, garlic paste, and the chopped onions and fry them for 2mins. On a high flame till light brown.
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Add the tomatoes, salt and the cooked dals and stir them well.
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Add the spinach now. If the gravy is thick, add a little water. Mix well and bring it to boil.
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Serve hot with the
chapattis.
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SAMBHAR
(A mild spicy dal from south india served with dosas and idlis) |
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INGREDIENTS
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1 onion
1 tsp urad dal
1 tomato
1 cup TOOR DAL
½ brinjal (eggplant)
½ tsp red chilly powder
1 potato
1 pinch garam masala
1 drumstick
1 tsp sugar
4 -5 curry leaves
1 tbsp sambhar masala
1 tsp mustard seeds
2 lemon juice
2 finely chopped green chilies
2 tbsp oil
2 red dry red chilly
salt to taste
1 pinch asafetida
Coriander leaves for garnishing
Blended coconut for garnishing
1-2 glasses of water
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Soak the TOOR DAL for I hour, and then cook them till soft. Remove the excess water from it. Then blend them nicely.
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Cut all the vegetables into medium sized pieces.
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Heat the oil in a deep vessel. Temper with dry red chilly, mustard seeds, urad dal,
asafetida, curry leaves, and green chilies.
Add all the vegetables except tomatoes. Cover the vessel and allow them to cook till soft.
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When soft, add the tomatoes, salt, red
chilly powder, garam masala, sambhar masala, sugar and water.
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Now, add the blended dal and bring it to a boil. Garnish with grated coconut and corrinder leaves.
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Serve hot with dosa /uttappa /mendu vada /idli.
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WEDMI
(A Gujarati Roti) |
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INGREDIENTS
2 cups toor dal
1 tbsp oil
5-6 tbsp sugar
1 tsp poppy seeds
10 tbsp wheat flour
2 tsp cardamom
Water as required
Ghee
Soak the dal for one hour. Then cook till soft and drain the excess water.
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Heat the tava and add the cooked dal. Add the sugar and fry the dal with sugar continuously till the water disappears and it starts boiling.
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Now, put the elichi powder and poppy seeds in it and then cool it.
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Meanwhile, prepare a smooth dough out of wheat flour, oil and water.
kindle very well. Keep the dough aside for 15-20 minutes. And then divide the dough into 8 portions.
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Put 2 tbsp of the stuffing in the center of the each dough round and then cover the stuffing from all the sides sticking all the corners. Now, again roll out a round.
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Put the round in a tava. Cook both the sides
simultaneously.
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Now, take away from the tava and apply some ghee on it.
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DAL – FRY
(A dal rich with proteins of Toor Dal coming right from Punjab) |
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INGREDIENTS
1 cup TOOR DAL
1 pinch garam masala
2 onions chopped
½ tsp red chili powder
1tsp cumin seeds
1 pinch turmeric powder
1 pinch asafetida
3tbsp oil
1 pinch coriander powder
salt to taste
1 lemon juice
To be ground into a paste
9 cloves garlic
5 green chillies
1 tbsp ginger paste
Soak the TOOR DAL for 1 hr. and then cook them till soft
Heat the oil in a tava and then put the paste in it and fry it till 1min. on a high flame.
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Now, add the chopped onions and fry till light brown.
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Then put the cumin seeds,
asafetida, turmeric powder, salt, coriander seeds, garam masala, red chilly powder and lastly the cooked dal.
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Stir it well for 2 mins . Add the lemon juice and garnish it with
coriander leaves.
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Serve hot with rice of your choice.
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