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.

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.
   

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.