Bitterguord(pavakkai) Pappu

Ingredients:

Bitter gourd - 1 medium sized
tamarind extract - 3/4 tsp
Turmeric powder - 1/2 tsp
Salt
Toor dal - 3/4 cup
Fresh grated coconut - 3/4 cup
Chana dal - 2 tsp
Red chilli - 2 (modify according to your level of spice tolerance)

For tempering:
 
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Curry leaves - a few sprigs

Method:

• Cook toor dal till very soft
• Heat a tsp of oil in a pan. Fry chana dal and red chillies in this. Add a pinch of asafoetida and switch off the heat. Once this cools, grind it to a smooth paste along with grated coconut.
• add tamarind extract(3/4 tsp)
• Slice bitter gourd into thin round slices.
• Cook bitter gourd slices in tamarind water to which turmeric powder and salt has been added.
• Once it is cooked, add the ground mixture to this. Boil for 4-5 minutes.
• Then add the cooked toor dal. Mix well and heat for a minute or two. If you feel the curry is too thick at this stage, add a little bit of water.
• Heat a tsp of oil. Season it with mustard seeds, urad dal and curry leaves. Once the mustard seeds pop, pour this over the curry.

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Dal Makhani

Ingredients: 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion, chopped 2 green chilies, sliced 1/4 tsp ginger, grated 1/2 tbsp coriander, finely chopped 1/2 tsp cumin seeds 1/4 tsp red chili powder 3-4 tbsp butter Salt to taste

Method: Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not over cooked. (approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chilies. Stir fry till soft, add masalas (red chilies and salt), dals and mix well. Bring to a boil and simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc. Makes: 3-4 servings Preparation time: 30 minutes (excluding soaking & pressure cooking time) Post for side dish for chappati event by Viki's kitchen

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DAAL PARATHA RECIPE - Gujarathi

Ingredients:

1 cup Wheat flour

2 tsp Oil
Salt To Taste

For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Preparation:

• Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.

• Soak moong dal for one hour. Wash and drain all the water.
• Cook the moong dal 1 cup of water.
• Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
• Cook until the dal mixture is dry. Let it cool.
• Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
• Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
• Serve daal paratha hot with curry.

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Punjabi Chole Masala

Ingredients

Chickpeas (kabuli chana), soaked overnight 1 1/2 cup Salt to taste Dried Indian gooseberry (amla) 3-4 Tea leaves 2 teaspoons Oil 4 tablespoons Cumin seeds 2 teaspoons Green chillies, slit 2 Tomatoes 4 medium Coriander powder 2 teaspoons Red chilli powder 1 teaspoon Pomegranate seeds (anardana), powdered 1 tablespoon Fresh coriander leaves 2 tablespoons

Method

Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt. Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag. Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds. When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan. Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.

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