Wednesday, 13 December 2017

Ram Rochak Tarkari


It’s a delicious Oriya vegetarian dish popular in the Baripada region of Odisha. This dish is made during Ratha Yatra. This a very simple dish. Mung dal dumplings are cooked with vegetables like brinjal and potatoes.  This dish can be served with rice.
This recipe is adapted from Sweta Biswal's blog Oriya Rasoi....


For the Dal Dumplings / Bara
Ingredients
1/2 cup Yellow Split Lentils(Mung Dal) soaked for 1 to 2 hours
1/4 cup Whole Green Gram (Whole Green Mung Dal) soaked for 4 to 5 hours
1/2 tsp Cumin seeds
2 Red Dry Chillies
A pinch of Asafetida
Salt to taste
Oil for fry the dumplings


Method
Add the cumin seeds, dry red chillies, asafetida, salt, yellow mung dal and green whole mung dal in a grinder. Add very little water as the batter should be thick. Grind the dal into a batter. Take oil in a wok and let it heat up. Add a tsp of the batter in the oil. Repeat the process for 3 to 4 times. Fry it till golden brown in colour. Remove it from the oil and keep it aside.

For the Masala Paste
Ingredients
2 to 3 small pieces of Ginger
2 Dry Red Chillies
1 small Green Chilli
1/2 tsp Cumin seeds
3/4 tsp Coriander seeds
1/2 tsp Turmeric powder


Method
Add the ginger, red chillies, green chilli, cumin seeds, coriander seeds and turmeric powder in the grinder and grind the ingredients. Add 2 to 3 tbsp water and grind it again into a paste.

For the Curry
Ingredients
Mung Dal Dumplings
1 cup Brinjal cut into medium cubes
2 medium size Potatoes cut into medium size cubes
1 Green Chilli slit
1 Green Cardamom
1 small piece Cinnamon
2 Cloves
Salt to taste
Masala paste
2 tbsp Oil
1/2 tsp Ghee


Method
Reduce the oil in which the dumplings had been fried to 2 tbsp. Add the cumin seeds, clove, cardamom, cinnamon and green chilli. Let it crackle. Add the masala paste. Sauté it till the oil leaves the masala. Add the potatoes. Stir and cook for a minute. Add the brinjal. Stir and cook for another minute. Add 1 1/2 cups of water. Stir, cover and cook for 10 minutes. Open the lid, add salt to taste. Stir, cover and continue to cook until the potatoes are 80 percent done. Open the lid, check if the potatoes are almost done. Add the dumplings and continue to cook for another 4 to 5 minutes. Drizzle ghee and switch of the flame. Serve it with hot steaming rice.