Mixed Bhaddu Dal

: Bhaddu is a heavy bottom and narrow neck pot made of mix alloy.

 Ingredients

    Rajma - 150 gms
    Urad Dal - 150 gms
    Oil - 100 ml
    Whole Garam Masala - 15 gms
    Turmeric powder - 1 Tea Spoon
    Cumin Seeds - 5 gms
    Whole Red Chilies - 4-5 Pieces
    Coriander Seeds - 5 gms
    Tomato Puree - 50 gms
    Cream - 10gms
    Salt to taste

Method

Put overnight soaked dal in Bhaddu with water.Add whole Garam Masala, Salt and little oil, bring it to boil in medium heat until soft .Heat oil in a pan, add Cumin seeds, coriander seed, and whole red chilies and fry till it crackles. Add Ginger and Garlic paste, tomato puree and fry for sometime. Add boiled dal and simmer it for 10 minutes.

Garnish with cream. Serve hot.

Spicy Pakoras

Ingredients

    Urad Dal - 500gms
    Chopped Onions - 1 Tea Spoon
    Jeera Powder - 1 Tea Spoon
    Garam Masala - 2 Tea Spoon
    Sesame Seeds - 5gms
    Green Chillies - 5-7
    Coriander leaves - ½ bunch
    Salt to taste

Method

Soak Urad overnight. Strain and grind the dal into fine paste.Add Jeera powder, Garam masala, Salt, Chopped Onions, Coriander leaves, Chillies, and mix well.Make small balls by applying water on the palms and flatten them and coat them with sesame seeds. Deep fry in oil and serve hot with chutney

Phanu

It is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like- Gahat, Arhar or green Mung can be used to prepare Phanu.

Ingredients

    Gahat or Kulath (Horse gram) - 1 cup
    Oil - 1/2 cup ( preferably mustard oil)
    Garlic - 4 to 5 cloves
    Ginger - 1/2 inch piece
    Green chillies - 3 to 4
    Jakhiya or Cumin seeds - 1 tsp
    Asafoetida - a pinch
    Dry coriander powder - 1/2 tsp
    Turmeric powder - 1/4 tsp
    Water - 3 cups
    Salt to taste

Method

Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.In the morning wash and grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.  Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes. Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt.Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.

Ingredients

    Spinach(Palak ka saag) - 2 bunches
    Fenugreek leaves ( Methi) optional - 1/2 bunch
    Green chillies - 4 to 5
    Oil - 2 tbsp ( preferably mustard oil)
    Garlic - 4 to 5 cloves
    Ginger - a 3 cm piece
    Cummin seeds - 1 tsp
    Asafoetida - a pinch
    Dry coriander powder - 1/2 tsp
    Turmeric powder - 1/4 tsp
    Rice powder or rice paste - 1 tbsp
    Curd- 2tbsp (optional)
    Water - 1-2 cup
    Salt to taste

Method

Wash Palak and Methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender

Finely chop ginger and garlic. Heat oil in frying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cumin seeds and asafoetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt. Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.

Cover and cook for about 8 to 10 minutes on slow fire till the gravy is is thick. If dry add some water and boil.Garnish with pure ghee and serve hot with roti or steamed rice.