Spicy Punjabi Chaane Ki Dal

It is a famous dish of Punjab. It is a spicy dal which goes well with roti, white rice etc.

• Chaane ki dal or Split chick pea - 1 cup


• Onion - 2 (grind it)


• Garlic - 10-12 pods


• Tomatoes - 2no. (crushed)


• Ghee - 6-7 tsp


• Green chilly - 1 no.


• Cumin seeds - ½ tsp


• Salt - to taste


• Chilly powder - ½ tsp


• Turmeric powder - ½ tsp


• Garam masala - ½ tsp


• Coriander leaves - As required (Chopped)

1. In a pressure cooker put the dal along with 3½ cup water and pinch of chilly powder, pinch of turmeric powder. 3 -4 whistle  and after 4th whistle put on to sim for 10 to 15 mints and switch it off.


2. In a kadai add ghee, when it is hot add cumin seeds
   


3. when it starts to crackle and gridded onion paste and  garlic till the onion turns brown.


4. Add the crushed tomatoes, cook all together for 5 mints the green chillies, chilly powder, turmeric powder and he remaining salt.


5. Transfer the entire masala in to the cooker and add water if required, make sure that the add water should be boiled give for 1 whistle and put it to sim for some time.


6. At last add the garam masala and coriander leaves and serve hot.

Dal Makhani

• Yellow pigeon peas or Toor dal - ½ cup


• Split green gram or moong dal - ½ cup


• Onion – 1 No. (Grated)


• Green chilies – 2 No (sliced)


• Ginger grated - ¼ tsp


• Coriander finely chopped - ½ tbsp


• Cumin seeds - ½ tsp


• Red chilly powder - ¼ tsp


• Butter - 3-4 tbsp

1. Wash both the dal well and soak it for 30 minutes.


2. Now pressure cooks it till soft but not overcooked. (Approx. 3 whistles)


3. While hot, mash a little with the back of a spoon.


4. Heat butter in a deep pan. Add cumin seeds, allow spluttering.


5. Add onion, ginger and green chilies.


6. Stir fry till soft, add masalas i.e. red chilies and salt , now add dal, mix well.


7. Bring to a boil. Simmer for 3-4 minutes.


8. Garnish with chopped coriander and lemon juice.


9. Serve hot with rice, rotis, etc.

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.
   

Low fats: Channa – Moong chaat

• Bengal gram – 20grm (whole)
• Green gram – 20grm (whole)
• Fresh lemon juice – 5grm
• Cumin seed – ½ tsp
• Red chilies – 2 to 3
• Salt – to taste
• Oil – 3grm
• Pepper powder – to taste

1. Soak both the gram over night.
2. In the morning drain the water, tie in a wet muslin cloth and hang it. Keep the cloth moist by sprinkling water over it in between.
3. Keep it for a day so that it sprouts.
4. Heat oil, add cumin seed, red chilies, sprouted grams and little water.
5. Cook it by covering for 5 minutes or pressure cook for a minute.
6. After switching off the gas add lemon juice.

Ulundu vadai or Medu Vada Batter

It is a batter for urud dal vada which is famous in South India.

• Urad dal – 4 cups
• Onion – 1(finely chopped)
• Green chilly – as required(Finely chopped)
• Ginger – small piece (Finely chopped)
• Black pepper – 1tsp (Whole)
• Salt – to taste
• Curry leaves – to taste (chopped)

1. Soak dal for 2 hours; grind it fine with minimal water.
2. To the batter add onion, green chilly, ginger, black pepper, curry leaves and salt.
3. Dip your hand in the water and then take come batter in your hand and make a hole in the center and deep fry it till golden brown.

Moong Dal Pakora Batter

It is a basic batter for moong dal pakora. It is famous in North India while fasting times.

• Green gram or moong dal with skin – 1cup
• Green chilies – 3 no.
• Ginger – 1tsp(grated)
• Garlic - ½ tsp(crushed)
• Salt - to taste
• Coriander leaves – ¼ cup (chopped)
• Coriander seeds – ¼ tsp(coarsely crushed optional)
• Cumin seeds - ½ tsp(coarsely crushed)
• Baking soda – 3 – 4 pinches (optional)
• Oil – 1tbsp(hot)

1. Soak moong dal for 2 hours,
2. Grind to a paste with chilies, ginger, garlic, adding as little water as possible.
3. Add salt, coriander leaves,coriander seeds, cumin seeds, baking soda and hot oil to the grind batter and make pakoras.

Idly Batter

It is a basic idly batter.

• Idly rice – 4cup
• Urad dal – 1cup
• Poha or flatten rice - 1cup
• Oats - 1 cup
• Fenugreek – ½ tsp

1. Soak rice and the urad dal for 4 hours.
2. Firstly grind urad dal and then rice in the grinder or mixer as a fine past.
3. Mix both together, beat till very light and fluffy, after adding salt.
4. Do not keep the batter too thin.
5. Keep overnight to ferment, now the batter is ready for idles in idly steamer.

Thaalpeeth Flour and Handvoh Flour

It is a basic flour for thaalpeeth and hondvoh.

• Wheat – 1cup
• Jowar – 1cup
• Rice – ½ cup
• Bengalgram or channa dal – 1/2cup.

1. Take each grains and roast in the stove lightly.
2. Now mix all together, cool and grind into flour.
3. Cool the flour and store in airtight container, in dry area.
4. Add water to knead to smooth dough when required.
5. Proceed to pat thick chapatti, sprinkle finely chopped coriander, onion, chilies, etc. over it and press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.