Dal Paratha

Ingredients

Wheat flour - 500 gm
Ajwain - 1/2 tablespoon
Mung dal - 100 gm
Kala jeera - 1/2 tablespoon
Salt - to taste
Saunf - 1/2 tablespoon
Red chilly - 1/2 tablespoon
Oil - 2 tablespoon
Garam masala - 1/2 tablespoon
SCoriander (finely chopped) - for flavour
Dhaniya - 1/2 tablespoon
Ghee for making parantha - 150 gms

Method

• Soak mungdal for 5-6 hours.
• Take wheat flour.
• Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander.
• Make a dough with the help of water.
• The dough should be soft.
• Roll into 15-20 parathas and shallow fry till crisp.
• Serve it with Sabz-e-Sangar

Medu Vada

Ingredients

Split black gram skinless (urad dal) - 1 cup
Salt - to taste
Asafoetida - 1/4 teaspoon
Curry leaves - 8-10
Cumin powder - 1 teaspoon
Peppercorns, crushed - 1 teaspoon
Oil - to deep fry

Method

• Wash and soak dhuli urad dal in two cups of water for six hours.
• Drain and grind the dal into a fine paste. Wash, pat dry and chop curry leaves.
• Add salt, asafetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
• Heat sufficient oil in a kadai.
• Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut.
• Deep fry in medium hot oil until golden brown and crisp.
• Drain onto an absorbent paper.
• Serve hot with sambhar and coconut chutney.

Rajasthani Dal

Ingredients

Urad Dal (Blackgram) - 1/2 cup
Rajmah (Kidney Beans) - 1 cup
Onions - 2 nos.
Ginger - 1 1/2
Garlic paste - 1 tablespoon
Turmeric - 1/2 tablespoon
Chilli powder - 1/4 tablespoon
Garam masala - 1/2 tablespoon
Tomato ground - 1 cup
Green chillies chopped - 4
Coriander leaves - 1/4 cup
Cream - 1/4 cup
Ghee/butter - 4 tablespoon
Salt - To taste
Water - 8-9 cups

Method

• Soak both urad and rajmah overnight.
• Add both the dals, onion pieces, ginger pieces, garlic paste, spices and water and pressure cook till the mixture is soft.
• In the meantime fry tomato in ghee and add then add cooked dal, ground chilli, coriander leaves and simmer till they are well mixed.
• Finally add fresh cream and serve.

Rajasthani Dahi Vada

Ingredients:

Moong Dal Vada (medium size) -10
Curd - 500 gms
Sugar - 2 tablespoon
Salt - to taste
Garam masala - 1/2 tablespoon
Roasted Jeera Powder - 1 tablespoon
Red Chilly powder - 1 tablespoon
Tamarind Chutney - 1 cup
Coriander Leaves - (finely chopped) a few

Method:

• Soak moong-dal vada for 4-5 hours.
• While serving, squeeze out the water.
• Put it in a serving plate.
• Beat the curd along with sugar and pour over the vadas.
• Also pour the tamarind chutney and sprinkle all the masala to taste.
• Garnish with chopped coriander.

Coconut Chutney

Ingredients:

Fresh grated coconut – 1 cup
Geen chillies – 6 to 7 (for spicy chutney)
Roasted channa dal – 2 tablespoon
Ginger – 1/4 inch piece
Tamarind paste – 1/4 tablespoon
Coriander leaves – 1 tablespoon
Curry leaves – 1 sprig
Salt to taste
Oil – 1/2 tablespoon

Method:

• Heat half tablespoon oil, add green chillies and saute for a few seconds.
• Add ginger, coriander and curry leaves and switch off heat. (This is done just to take the raw smell out) Add the above along with grated coconut and Roasted channa dal, tamarind paste and salt and wet grind to desired consistency in grinder. (It is not very watery, but slightly thick like dosa or pancake consistency)
• Take out, season and its ready to serve with any dish of choice.

Bikaneri Chana Dal Paratha

Description

Ethnicity - Rajasthani, West Indian
Type of meal - Party, Lunch, Dinner

Ingredients

Maida : 500 gms
Salt & Red chilly powder : to taste
Oil : 200 gms
Dhaniya powder :1/2 tablespoon.
Chana dal : 250 gms
Garam masala : 1/2 tablespoon.

Method

• Add salt and 2 tbsp oil to maida.
• Add water and make a soft dough. Soak chana dal for 6 hours.
• Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle.
• Turn off the gas. Drain away the water and grind the dal. Heat 2 tablespoon oil in a kadahi.
• Add dal paste and roast it for 3-4 minutes. Add all the masala powder.
• When it cools down stuff this paste into maida balls.
• The paranthas should be as thin as a papad. Make soft paranthas an hour before serving.
• Serve with Aloo Dum masala, Raita and Chutney.

Lemon & Pepper Soup

Ingredients

Lemon juice - 2 tablespoons
Black peppercorns, crushed - 1/2 teaspoon
Oil - 1 teaspoon
Gram flour (besan) - 1 tablespoon
Carrot, sliced thinly - 1 medium
Cabbage, shredded - 1/4 small
Mushrooms, sliced - 4-6
Green capsicum, seeded and chopped - 1 medium
Tomato, chopped - 1 medium
Salt - to taste
Vegetable stock - 4-5 cups
Bean sprouts - 1/2 cup

Method

• Heat oil in a saucepan, add besan and stir-fry briefly.
• Add carrot, cabbage and mushrooms and stir. Add capsicum, tomato and salt.
• Stir for a minute.
• Add vegetable stock and let it come to a boil.
• Simmer for two to three minutes.
• Add crushed black peppercorns and take off heat.
• Add bean sprouts and lemon juice.
• Stir and serve piping hot.