HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Wednesday, October 26, 2016

Dhaabay Di Dal

Dhaabas, the roadside eateries serving Punjabi food is a common feature along the Indian highways. The traditional dhaabas mostly cater hearty food at a reasonable price to weary truck drivers and the others who are eager enough to try out their greasy offerings. I have not been adventurous enough to try out the food from a roadside shack but have tried to create some of their dishes in my kitchen albeit low cal versions. This dhaabay di dal which literally means a lentil preparation from dhaaba comes from a cookbook by Sanjeev Kapoor and have been tried in my kitchen many times over the years. This tasty and spicy dal is prepared using a mixture of three different kind of lentils and is a favorite of mine.

1/4 cup kidney beans / rajma
1/4 cup whole black gram / sabut urad dal
2 to 4 tbsp. roasted split chickpeas / chana dal
2 tbsp. oil
1 tsp. ginger - garlic paste
1 small green chillie, chopped fine
1 small onion, peeled and chopped
1 tomato, chopped
1 tsp. cumin powder
Salt to taste
1/2 tsp. red chili powder
1 to 1.5 tbsp. butter
1 tbsp. kasuri methi
Minced cilantro to garnish

* Soak all the beans overnight or for about 8 to 10 hours and pressure cook them softly adding sufficient water. Drain the water if preferred and lightly mash the dal with the back of the ladle.
* Heat oil in a pan and add ginger and garlic paste and saute until golden brown. Next add chillies and onion and fry until the onion start to brown. 
* Next add cumin and chili powders and stir. Add tomato pieces and cook until mushy. 
* Add the cooked dals, butter, salt, cilantro and extra water (to the desired consistency) to the pan and stir. Bring it to a boil, lower the heat and simmer for about five minutes.

* Crush kasuri methi between your palms and sprinkle over the dal. Stir and turn off the stove.
* Serve hot with rotis / rice.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.


Tuesday, October 25, 2016

Flax Seed Chutney Podi

This spicy podi comes from Sapana's blog and this was one more recipe I bookmarked from last month's mega marathon. I tried it as it was a different kind podi than the chutney podi version I am used to and was based on flax seeds. It is a good one for those who prefer strongly flavored podis and my husband enjoyed this flax seed based podi very much with his breakfast dishes.

1/4 cup flax seeds
1/4 cup peanuts

1/4 cup skinned black gram / urad dal
1/4 cup roasted split chick peas / dalia dal
1/4 cup grated, dried coconut
6 to 8 dried red chillies
1 tablespoon tamarind
1.5 tsp. cumin seeds
Salt to taste

2 tsp. oil
2 pinches of asafoetida

* Dry toast flax seeds and peanuts individually and keep them aside. 
* Next add skinned black gram, roasted split chickpeas, coconut, chillies, cumin seeds and tamarind to the saute pan and toast them until the black gram starts turning brownish. Transfer them to a wide plate and let them cool.
* Add all the toasted ingredients to a mixer / grinder and grind them fine.
* Heat oil in  small pan and add asafoetida and turn off the stove. Add this to the ground powder above and mix well.
* It can be served along with dosas / idlis / upma or even with some plain rice and ghee.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.