Re: The Daal Sabzi Thread
Wow - that is a lot of effort, Payal!
When the wife returns, I have to bring her to this thread - mouth is watering already. Love Rajasthani / Gujarathi food.
Re: The Daal Sabzi Thread
This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice.
Credit : The Spice who loved me
RAASYA MOOTHIYA ( RICE DUMPLINGS IN YOGURT GRAVY)
Ingredients:
For Muthiya or Dumplings:
1 cup- leftover rice or khichdi
1/2 cup- Besan or Chickpea flour
1/2 cup- Whole wheat Flour
2 tbsp- Semolina
2 tbsp- ginger-chili paste
methi leaves, grated squash or gourd - (optional) -I left it out
Salt, Sugar, turmeric and chili powder- to taste
Chaas:
2 cups Chaas,- Yogurt thinned down with Water - medium consistency
1 tbsp- Oil,
Mustard Seeds, Cumin Seeds, Curry Leaves, Dried Chilies, and Asafoetida- to temper
Cilantro - to garnish
First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.
After you make the dough, make small little dumplings out of it and set aside. See Picture.
Mix some yogurt with water and make a 'Chaas' of a medium consistency after all the dumplings have been made. In a separate pan, heat the oil and add the mustard seeds, cumin seeds, curry leaves, dried chilies and the asafoetida. Add the 'Chaas' now and mix well. Add the salt immediately along with the sugar and the turmeric and chili powder. Now add the dumplings one by one. Lower the heat to a medium and let the dumplings cook thoroughly.
Once all the dumplings float to the top, they are ready to eat.
Re: The Daal Sabzi Thread
*Credit : The Spice who loved me
*
SEV TAMETA NU SHAAK ( “SEV” AND TOMATO SABZI )
5-6 large, ripe red tomatoes (fresh is best in this particular recipe)-chopped
1 medium jalapeno- chopped ( 2 regular indian green chilies if available )
1 tbsp- Olive or any other oil you use
1 tsp each- mustard seeds, cumin seeds, chili powder, cumin-coriander powder
1/2 tsp - turmeric and asafoetida
salt, sugar - to taste
a handful of curry leaves, a couple of dried chilies (yes, this is a spicy dish)
Ready made Sev- besan/chickpea thin or thick noodles ( the sev is the same one uses in chaat items )
Heat oil, add the cumin and mustard seeds. When they crackle, add the dried chili, curry leaves and the chopped jalapeno. Let the Jalapeno brown for a couple of minutes.
Add the chopped tomatoes and stir. Add the rest of the seasonings, except the Sev. Let the natural juices come out, if you'd like a bit more sauce, add a little bit of water. Cover and cook for 15 minutes on medium low heat. Add sev just before serving. if you add it too soon, it will turn soggy. Enjoy with some hot parathas.
Re: The Daal Sabzi Thread
***Credit : The Spice who loved me*
VAGHARELO BHAAT** (FRIED LEFT OVER RICE)
A favorite way to eat this is with some cold yogurt and HOT pickles.....try it and see!
You will need:
1.5 cups- Leftover cooked rice
1 onion- chopped, finely
1 large Chili or jalapeño- chopped finely
1 small tomato- chopped
1 tbsp- Oil
1/4 tsp- Mustard Seeds
2-3- Curry leaves
1/4 tsp- turmeric
Salt, Sugar,- to taste
Cilantro- for garnish
In a deep wok or kadhai, heat the oil. Add the curry leaves and the mustard. Add the finely chopped onions and chilies and stir well, until the onions turn soft. Add the cooked rice and stir really well.Add the tomato and the rest of the seasonings and garnish with Cilantro. So easy, isn't it?
Have some of this with yogurt, pickles or by itself and tea......it will keep you full until dinner time!
Thank you ALL for your wishes and kind words for the last post.
Re: The Daal Sabzi Thread
Where's the recipe for Rajasthaani masala?
Truly, these are some varied and interesting-looking/sounding recipes! Not the same ol same ol ginger-garlic-cumin-chili deals! Thank you so much, payal-ji!
Thank you.
Since I am a vegetarian, I keep searching for new veg recipes both desi and non-desi. I have like over 300 recipes in my collection. But since this one was only a daal-sabzi thread I am adding that only.
Re: The Daal Sabzi Thread
Drumsticks in a Sesame-Yogurt Sauce
You will need:
1 packet frozen Drumsticks, or Fresh ones
1/2-1 cup of Yogurt- Whipped
1 tsp: Besan Flour
2 tbsp: Sesame Seeds- toasted
1 large Jalapeno or a few green chilies
1 small piece of ginger
To temper:
1 tbsp: Oil
1 tsp: Sesame Seeds
Mustard Seeds, Curry leaves, Asafoetida- to your taste
Salt, Sugar- to taste
Cook the drumsticks in some boiling water for 5-10 minutes. In a blender, add the sesame seeds, jalapeno, ginger and make a paste. Add this paste to some yogurt whipped along with the besan. Set aside.
In a deep pan, heat some oil. Add the curry leaves, mustard seeds and the asafoetida. When it sizzles, add some sesame seeds. When they turn brown, add the yogurt-sesame mixture and mix well. Add some water if it is too thick. Keep stirring and then add the seasonings. After 5 minutes, add the drumsticks. Bring the sauce to an almost boil and leave on heat for a further few minutes. Serve hot with chapatis.
Re: The Daal Sabzi Thread
PURAN POLI
**
**Ingredients for making dough:
1-cup flour,
1\2-cup water,
3-tbsp oil.
Method for making dough:
Step 1: Mix all ingredients and make dough.
Ingredients for making puran :
1-cup tuver dal,
1-cup sugar,
1-tbsp ghee,
1-tbsp cardamom powder.
Method to prepare puran poli:
Pressure cook tuver dal with sufficient water
After that turns off the flame and cool at room temperate. Mix with hand blander until soft material
Take thick bottom pan and turn on the flame, add ghee and mix boiled dal
Stirring continuously for 20-25 minutes and after that add sugar and cardamom powder in it.
After adding sugar stirring continuously until the material become thick and spoon is straight in the material without support.
Take lemon size boll of dough.
Roll a thick roti about 4” diameter with help of roller and put small part of puran at center.
Cover this middle part with ends of roti
Press gently and dust with dry flour and roll smoothly up to 5”diameter.
Heat thick flat pan and place the puran poli on it.
Cook for 1-minutes in low flame. Turn for other side and heat on medium flame
Spared oil on other side.
Turn for other side and cook have brown golden patches.
Re: The Daal Sabzi Thread
**Credit : Love to Cook
RAJASTHANI CHILLY GARLIC CHUTNEY **
Ingredients:
2 pods of whole garlic
1/4 to 1/2 cup oil for frying, canola or vegetable
2 tsp red chilli powder ( or to your taste)
1/2 tsp turmeric powder
1 1/4 tsp coriander powder
1/2 tsp whole cumin seeds
Salt to taste
Break open the pod and peel the garlic cloves, rinse and pat dry. Take all the cloves and pound till pasty in a mortar and pestle. Traditionally, at my grandparents we had this black groovy flat stone with a cylindrical pestle to grind the garlic. I did not have a pestle to pound or grind here and thus, I chopped the garlic small .. added salt for its abrasive qualities..kept chopping finer and finer, smashing the garlic with my knife in between. Soon to find the chunky garlic turned pasty. For all those too busy for all this, bank on your food processor or masala grinder :)
Next heat oil in a shallow non stick pan, crackle the cumin seeds. Add the powdered spices and stir. Before the spices start burning, sprinkle some water to deglaze and let a film of oil surface over the gravy. Add the garlic paste next and keep stiring. Lower the flame. The garlic paste which was smooth will soon turn grainy as it cooks in about 10-15 minutes.
Cook the chutney in gravy for about 20-25 minutes on mild heat, taking care that the garlic does not burn at all. The idea is to cook slow and low with a hearty pinch of love and passion. Dont bother if the passion is messy- let it splitter splutter like mine did. LOL
Re: The Daal Sabzi Thread
**Credit : Sinfully Spicy
EVERYDAY INDIAN CURRY PASTE**
Ingredients: - [Makes about 1 cup, can be doubled]
4 tbsp mustard/olive/canola oil
1/2 cup finely chopped onions
3/4 tsp cumin seeds
5 garlic cloves, minced (We like masala more garlicky than usual, adjust as per liking)
2 tbsp minced fresh ginger
1 cup finely chopped tomatoes (slightly sour)
4 tsp coriander powder
4 tsp red chili powder/cayenne (We like masala hot , adjust quantity to tolerance depending on mild or hot you want the sauce)
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp amchoor (dry mango powder, available in Indian stores)
1tsp salt
Method: -
In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.If using mustard oil, you will need to heat it till its smoking to do away the raw smell.
Reduce heat to medium.Add the finely chopped onion and cook them till golden brown. About 6-8 minutes.
Next, add the cumin seeds, minced garlic & ginger and cook for 1-2 minutes till you start smelling the aroma.
Reduce the heat to low and add the tomatoes next along with chilli, coriander, and turmeric powder. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. If you see masala sticking to the bottom of pan, add some water. Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and color of the paste, please do not rush.*Allow the *masala to reduce till it acquires beautiful reddish to brown color.
Remove the pan from heat and mix in the salt, garam masala & amchoor.
Allow the masala to cook and transfer to jars for storing. The paste sits for up to 5 days refrigerated and 2 months in the freezer without losing flavor.
**
How to Use:- Whenever you want to use this masala *for making curry, add the desired quantity of water to it,check the seasoning & bring to a boil. Next add the meats or vegetables, boiled beans, lentils and cook covered or in pressure cooker till tender.
*
Notes: -
1. Although you can freeze this masala and save for later use, in Indian homes, it is prepared whenever needed. I recommend making a fresh batch everytime too.
2. You can add anything and everything under the sun to the basic masala from coconut milk to cream to tamarind paste to yogurt to flavor it up depending on what you want to use it for.
Re: The Daal Sabzi Thread
**Credit : Love to Cook food blog
BABY BUTTON MUSHROOM IN FRESH COCNUT GRAVY **
Ingredients:
To grind:
1 cup fresh dessicated coconut
2 garlic cloves
2 green chillies ( temper according to your heat level)
1/4 bunch cilantro
1/2 inch fresh ginger, grated
For more on gravy:
1 white onion , finely chopped
A pack baby button mushrooms
Handful of sweet green peas
1/2 cup fresh cream
2 twigs curry leaves
1/2 mustard seeds
Salt to taste
2 tsp oil
To serve: 2 cups plain cooked rice with a side of garlic cherry tomatoes
Take the first set of ingredients , grind to a fine paste.
Take a shallow pan with oil at medium heat. Add the mustard seeds to splutter and later a twig of curry leaves. Add the chopped onions and stir till softened. Add peas to glisten. Pour the freshly ground coconut paste and mix. Add the cream and clean buttom mushrooms. Sprinkle some salt. Bring to a boil cooking in total for like 5-7 minutes. Switch off the heat.
For the tomatoes: take 1/4 tsp oil , adding a clove of sliced garlic with a twig of curry leaves. Stir the cherry tomatoes on high flame to char. Remove.
Serve the coconut curry in individual plates ,over a bed of white rice with a side of warm garlic tomatoes.
An entree where you can taste every bit of what u added. Totally 'FRESH' with no spices at all.
Re: The Daal Sabzi Thread
CHAMAN KALIYA (Paneer/ Indian Milk Cheese In Yellow Gravy)
Ingredients:
1 kg/ 2.2lb cottage cheese (paneer), cut into 1”-thick, square pieces
1 tbsp/ 15ml mustard/ refined/ olive oil
1 bay leaf (tej patta)
1 cinnamon stick (dalchini)
2 cloves (laung)
salt to taste
2tsp/ 6 gm turmeric (haldi) powder
2 tsp/ 6 gm ginger (sonth) powder
3 tsp/ 9 gm fennel (saunf) powder
1 tsp/ 3 gm cumin (jeera) powder
1 cup/ 240 ml/ 8 fl oz milk, skimmed and boiled
4 green cardamom (choti elaichi), crushed
Method:
Heat the oil in a deep pot; add bay leaf, cinnamon stick, cloves, salt and 8 cups water. Bring to the boil and add turmeric powder, ginger powder, fennel powder, cumin powder and mix well.
Add the cottage cheese and cook till the cheese is soft and the gravy thickens.
Add the milk and cook for 2 minutes. Sprinkle crushed green cardamom and mix well. Serve hot.
Serves 6-8.
Re: The Daal Sabzi Thread
BHUTTE KI SABZIServes 4- 6 people
Ingredients
§ 2 whole corn, cut into small circles (about 1-2 inch in size)
§ 2 tbsp ghee (clarified butter-see note above)
§ 2 tbsp garlic paste
§ 1 tsp ginger, grated
§ 2 medium onions, finely chopped (In India, we generally use red onions for most of our preparations)
§ 1 cup yogurt, sour and thick (If the yogurt is not sour keep it out of the refrigerator for a few hours)
§ 1.5 tsp red chilli powder (Like I said feel free to reduce the spices)
§ 2 tsp dried coriander powder
§ 1/2 tsp turmeric powder
§ Salt to taste
§ 1/2 cup cream
*Directions
*
1. Pressure cook the cut pieces of corn with a little salt for 5-7 minutes (1 big whistle and 2 small whistles).
2. In a heavy bottom pan or kadhai, add the 2 tbsp of ghee. When the ghee is hot, add the garlic paste, finely chopped onions and grated ginger and fry for 5-6 minutes.
3. Add the red chilli powder, salt, coriander powder, turmeric and the yogurt. Stir it continuously. Keep stirring till the mixture leaves ghee on the sides (you will see the oil floating on the sides of the pan- that’s your cue that it’s done).
4. Add the cream and again cook till the ghee comes on the sides.
5. Put the boiled corn in the gravy and pressure cook for 2-4 minutes- the corn should be soft and the gravy would have seeped in the corn.
Re: The Daal Sabzi Thread
**BADAMI MUSHROOMS **
Ingredients:
Button mushroom - 20 nos (I used canned mushrooms)
Onion - 1 medium size, diced
Tomato-1 1/2 nos, diced
Ginger-Garlic paste - 1 tsp
Cumin seed - 1 tsp
Cinnamon stick - half a stick
Cloves - 3-4
Turmeric powder-1 tsp
Green Chillies - 2 nos, slit
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Curry Leaves-1 sprig
Sliced Badam (Almonds) - 4 tbsp + 1 tbsp
Sugar - 1/2 tsp
Cardamom powder - to garnish
Coriander Leaves - a bunch
Salt to taste
Ghee / Oil
Method:
-
Soak badam in water for about 10 - 15 mints and grind it to a smooth paste. Keep it aside.
-
Clean the mushrooms using a damp towel ,slice it and keep it aside.
-
Heat ghee/oil in a pan. Add cumin seeds, cinnamon stick and cloves.
-
Ones you start getting the smell of the spices add onion and ginger - garlic paste.
-
Add salt, green chilies and turmeric powder.
-
Sauté well and when the onions get translucent add tomato, red chilli powder, coriander powder and garam masala.
-
Sauté all until the raw flavor of both onions and tomato goes. Then let it cool.
-
Transfer the masala into a blender and grind it smoothly. Keep it aside.
-
In another pan add some ghee. Ones it gets hot add the mushrooms. Saute mushrooms on a high heat till it gets brown. (Do not add salt until the mushrooms are totally brown as salt will ooze out water and the mushrooms will just steam and not get brown).
-
Ones its brown reduce the flame to medium and add the grinded masala and badam paste into the pan.
-
Add salt and sugar. Let it simmer for 10-15 mins.
-
Add the coriander leaves and stir it.
-
Sprinkle with some cardamam powder.
-
Toast some sliced badam till lightly brown and garnish with it on top.
-
Serve hot with chapathior rice.
Re: The Daal Sabzi Thread
**
PALAK GOBI
Ingredients**
Cauliflower - 1 medium sized (about 2-3 cups)
Spinach - 2 cups (chopped or use baby spinach)
Onion - 1 cup, finely chopped
Tomato - 1 cup, finely chopped
Ginger - 1 tbsp, finely chopped or minced, as you prefer
Garlic - 1 tbsp, finely chopped or minced, as you prefer
Turmeric - 1 tsp
Red Chili Powder - 1 tsp (feel free to substitute it with chopped green chilies)
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Amchur Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin seeds - 1 tsp
Mustard Seeds - 1 tsp
Salt per taste
Oil - 2 tsps
Preparation
- Boil water in a pot.
- Add cauliflower and little salt and turmeric (a pinch) and let it boil for about 10 min. (par boil). Drain and keep aside.
- Heat a non stick pan and add oil to it.
- Once oil is hot, add cumin and mustard seeds.
- When they start spluttering, add onion and ginger/garlic to it.
- Fry till onion is translucent.
- Add tomato, spinach and dry spice powders (except garam masala) to it along with salt and cook till spinach is all wilted.
- At this point, if you do not like the spinach texture and feel like it, go for pureeing the entire contents of your pan (after it is cooled down a bit).
- If pureeing, pour the pureed spinach and spices back in the pan.
- Whether pureed or not, add boiled cauliflower to it, add about 1/4 cup water, add garam masala, cover and cook for another 10 min.
- If you think there is more water than you would want, remove the cover and let the water evaporate.
- Please adjust any spices mentioned above to your taste.
- Pureeing the gravy in a prior step will give your curry a nice smooth and green color.
Serving
Serve it warm with paratha/roti or hot rice.
Re: The Daal Sabzi Thread
***Credit : Mharo Rajasthan food blog
DAHI PAPAD KI SABZI
Ingredients***
Raw papad - 1 cup (I usually prefer using Lizzat Papad, but you can use any kind of your like)
Dahi (Yogurt) - 1 cup
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric Powder - 1/2 tsp
Salt - Per taste (But, please don't add it till you have tasted the final product)
Hing (Asefoetida) - 1 pinch (Only if your papads do not already have them, otherwise, it will be an overdose of it and the end product will taste bitter, so read your labels)
Rai (Mustard Seeds) - 1/2 tsp
Jeera (Cumin Seeds) - 1/2 tsp
Cilantro - To Garnish
Water - to thin down the gravy
Oil - 1 tsp
Preparation
- Break Papad into bit size pieces about 1-1.5 inch pieces (I usually crunch them in the packet itself with hands, no need to do them individually and they dont even have to be perfectly even)
- Add all dry masalas (except salt) in dahi and mix well (make sure no lumps are there). If your papad already is spicy (because I like to use spicy ones), reduce the amount of masalas you are using.
- Take a pan and add oil
- Once oil is hot, add rai and jeera and let them splutter (if your papad does not have hing, add it in this step, if your papad already has hing, please do not add it again or your recipe will taste bitter due to overdose)
- Add Dahi mix and keep stirring till it starts boiling (which also means it will start separating oil on the sides)
- Now, add broken papad pieces, mix well and add water as needed (once papad are cooking, they will tend to stick, so let it be little water, not a lot though as a runny curry won't be that good to taste)
- Cover and let it cook for 4-5 min.
- Do mix it once or twice within 4-5 min.
- Now, taste the sabzi and add salt, if needed (remember gravy will get salt from papad already, so most of the times, you do not have to add any salt at all).
- Garnish it with Cilantro.
Serving
Enjoy it with hot rotis/paraths. I personally like them with rotis than parathas.
Re: The Daal Sabzi Thread
MAIAI MIRCH ( From Mhrao Rajasthan )
Ingredients***
Malai - 1/2 cup (I use heavy cream as over in USA we don't get malai and I don't boil milk like in India and save the malai)
Hari Mirch (Green Serrano Peppers) - 10 long ones (picture attached)
Namak (Salt) - Per Taste
Lal Mirch (Red Chilli) Powder - 1/4 tsp
Haldi (Turmeric Powder) - 1/2 tsp
Ghee (Clarified Butter) - 1 tbsp
Preparation
- Cut Green Chillies to bite size pieces (1/4 to 1/2 inch pieces)
- Add ghee in a pan and add hari mirch, namak, lal mirch powder and haldi.
- Fry them lightly (for about 2 minutes).
- Add malai, mix it and cover for 2-3 minutes.
- You will start seeing heavy cream slowly changing color and ghee separating out, which means you are done and take the mirch off the heat.Serving Just serve it with roti/paratha or naan. Note: Remember to follow more or less the exact times written for each step as if you increase it, the product may taste and look different. This recipe really goes quickly, so you will have to stay by your stove and do the steps as written.
Re: The Daal Sabzi Thread
**Credit : Times of India
AYURVEDIC MOCKTAILS
Cooler **
**Benefits- **Increases iron content, has a cooling effect on the body.
**Ingredients **
- 1 kg white pumpkin
- 50 gm carrot
- 50 gm beetroot
- 1 tbsp khus syrup
- 1 tbsp rose syrup
**Method **
Chop the white pumpkin, carrot and beetroot into cubes. Blend in a juicer. Strain the juice. Stir in the khus and rose syrups. Garnish with rose petals.
**Melon melon **
**Benefits- **Helpful in reducing urinary infections and inflammation. Watermelon is a natural source of the most powerful antioxidants provided by nature. It is a good source of vitamins C and A, and is rich in electrolytes, sodium and potassium, which we lose through perspiration. Muskmelon has a significant amount of dietary fibre, making it good for those suffering from constipation.
**Ingredients **
- 200 gm watermelon
- 150 gm musk melon
- 1 tsp rose syrup
**Method **
Chop the watermelon and musk melon and blend in a juicer. Add rose syrup. Stir well. Garnish with a piece of watermelon.
**Banana thandai **
**Benefits- **This mocktail is cooling and acts as an energy booster. Bananas are high in iron, which helps the body’s haemoglobin function.
**Ingredients **
- 1 banana
- 200 ml milk
- 10 gm cashwenuts
- 2 tsp thandai syrup
**Method **
Blend the banana and milk in mixer and add 2 tsp of thandai syrup. Shake well and garnish with nuts serve in martini glass.
**Cool magic **
**Benefits - **Reduces headaches, heat wave, and reduces acidity. Pears are excellent sources of water-soluble fibre. Drinking pear juice regularly helps regulate bowel movement. It helps prevent allergies and other skin problems. Green grapes help in reducing hypertension and act as antioxidants.
**Ingredients **
- 1 pear
- 10 green grapes
- 2 tsp peppermint syrup
- 2-3 mint leaves
**Method **
Extract fresh juice from the pear and green grapes. Add 2 tsp of peppermint syrup. Add little bit of chopped mint leaves and pear. Shake well and serve in martini glass.
**Appetiser **
**Benefits- **This cooling mocktail is good for digestion. It is loaded with vitamin C, which boosts immunity.
**Ingredients **
- 4 sweet limes
- 1 amla
- 5 mint leaves
- 1 tsp ginger syrup
**Method **
Blend the sweet lime in a juicer. Make a fine puree of amla, chopped mint leaves and add to the sweet lime juice. Add the ginger syrup. Shake all the ingredients together and serve.
Re: The Daal Sabzi Thread
**Credit : Mharo Rajasthan
JAISALMERI CHANNA **
Ingredients
Dried Black Chickpeas - 1/2 cup, washed and soaked overnight
Yogurt - 1 1/2 cups, make sure it is not too sour
Besan (Gram flour) - 4 tsp
Green Chillies - 2-3, inely chopped
Asafoetida - 1/4 tsp
Dry Masalas
Coriander Powder - 2 tsp
Amchoor (dry mango) powder - 2 tsp
Chilli Powder - 1 tsp
Turmeric - 1 tsp
Garam Masala - 1 tsp
Chat Masala - 2 tsp
Tempering
Cloves - 1-2
Black Cardamom - 2
Cinnamon - 2 inch peice
Jeera (Cumin) seeds - 1 tsp
Oil - 2-3 tbsp
Garnishing
Cilantro
Sliced Onions
Preparation
· Pressure cook soaked black chickpeas till they are soft (but not mushy).
· While chickpeas are cooking, mix yogurt, gram flour and all dry masalas with about 1 cup of water making sure there are no lumps and keep it aside.
· Take a heavy bottomed and deep pan and add oil for tempering and once it is hot, add everything under "tempering" in it and fry till nice aroma comes.
· Now, add chopped green chilies and asafoetida and let it cook for 1 min or so.
· Add the yogurt gravy and let it come to a boil stirring continuously (otherwise the yogurt will be all curdled).
· Once it starts boiling (I am sure by now your chickpeas are cooked as well), add chickpeas to the pan and let it boil for another 4-5 min. and then simmer and let it reach your desired consistency (if you need, feel free to add more water at any stage).
· Garnish it with chopped cilantro and sliced onions
Serving
Serve it warm with roti or paratha or naan.
Re: The Daal Sabzi Thread
**More from Mharo Rajasthan food blog
DAL BANJARI -** ** (***Simple and Spiced Cooked Lentils)*
Ingredients
Sabut Urad Dal (Whole Black Gram )Lentils - 1 cup washed and drained
Chana Dal (Split Yellow Gram Dal) - 1/2 cup washed and drained
Onion - 1 cup, sliced
Ginger - Garlic paste - tbsp
Green Chili - 1/2 tbsp, finely chopped or paste
Red Chili Powder - 1 tsp
Haldi (Turmeric Powder) - 1/2 tsp
Salt - as per taste
Tempering
Ghee (Clarified Butter) - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 4-5
Dry Red Chilies - 2-3
Garnishing
Cilantro - finely chopped
Ginger - thin strips
Preparation
· Cook both the dals with haldi and salt. till both the dals are cooked well (but not mashed).
· Heat ghee in a non-stick or heavy bottomed pan and once hot, add the tempering material, till nice aroma comes from it.
· Add sliced onion and fry till onion is translucent and golden brown
· Add everything else except cooked dal and let it fry for another 2 minutes
· Now add cooked dal along with any water that was left after cooking and little more. Overall, about 1.5 cups of water.
· Boil it for 4-5 minutes and then let it simmer to reach your desired consistency. I didn't have to cook any extra than boiling and was good enough for me.
· Now, garnish with cilantro and ginger strips and serve hot.
Serving
Serve with roti/paratha or even hot rice along with some plain yogurt or some raita :)
Re: The Daal Sabzi Thread
***More from Mharo Rajasthan food blog*
Gajar Ki Launji - (Sweet and Sour Curry of Carrot)**
Ingredients
Gajar (Carrots) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp (if you prefer, you can add chopped green chillies instead of red chilli powder)
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 3 tbsp (reduce or increase based on your palette)
Oil - 2 tbsp
Salt - as per taste
Preparation***
Take a pan and heat oil in it.
Add both kalonji and saunf in it to splutter
Add chopped and slightly cooked carrot, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
Add about 1/2 cup of water, cover the pan and let it simmer till carrot is cooked (not mushy, but cooked).
Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved.
Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the carrot pieces and not more than that.
Serving
Serve it with either roti/paratha or poori. This can be prepared and stored in refrigerator and used by warming, whenever needed. It can easily stay up in fridge for 2-3 weeks.