Tuesday 15 August 2017
Aloo Cha Phadphada or Aloo Che Patal Bhaji...
Wednesday 4 May 2016
Dubke
Tuesday 26 April 2016
Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei
Tuesday 19 April 2016
Cauliflower Kootu
Friday 11 March 2016
Lau re Much Muche Khosha Bhaja served with Taak Massor Dal with Radhuni Phoran.....
Wednesday 17 February 2016
Masala Dosa served with Brahmin style Sambar
Tuesday 12 January 2016
Konkani Thali
Konkani Thali
Tur chi Dal
Papdi chi Bhaji
Surmai Machi Fry
served with Chappati and Rice...
Daali Thoy / Tur chi Dal
Ingredients
1 cup Toor Dal
2 Green Chillies
1 inch piece Ginger grated
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 Dry Red Chilli broken
2 Pinch of Asafoetida
Few Coriander leaves chopped
2 tsp Ghee
Method
Cook dal in pressure cooker with a turmeric, salt, green chillies and ginger. Heat ghee. Add mustard. When mustard starts to crackle, add curry leaves, red chilli and asafoetida. Pour this seasoning to the cooked dal. Simmer for 2 minutes. Add coriander leaves and if you want pout more ghee on the dal. Serve with hot rice.
Flat Beans Bhaji (Papdi chi Bhaji)
For the Ground Masala
Ingredients
1/2 cup Coconut
2-3 Red Chillies
1/2 tbsp Tamarind paste
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Jaggery
Method
Add all the above ingredients in a grinder and grind the ingredients into a paste.
For the Vegetable
Ingredients
1/2 kg chopped Flat Beans
2 Onion chopped
1 Tomato chopped
3 Green chillies cut into pieces
Few Curry leaves
Wet Masala
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped
Method
Add oil in the pan. Heat it. Add mustard seeds and let it crackle. Add Curry leaves and asafoetida. Add the tomato. Sauté it for 2 minutes. Add the flat beans. Sauté it for few minutes more. Add salt,turmeric powder and wet masala. Stir and cook it 2 minutes. Add 1/4 cup water and cover and cook till the flat beans have become tender. Garnish it with coriander leaves.
Surmai Machi Fry
Ingredients
6 pieces of sliced Surmai
1 tsp Tamarind paste
Salt to taste
1/2 tsp Turmeric powder
1 tsp Konkani Masala
1/2 Chilli powder
1/2 cup Samolina
Oil for Shallow frying
Method
Marinate the fish with Tamarind paste,
Salt,Turmeric powder,Konkani masala and
Chilli powder for 15 minutes. Coat the fish with Samolina. Heat the oil in a pan. Fry the fish till golden brown from both the sides. Serve hot.
Sunday 3 January 2016
Mix Vegetable Dal...
Mix Vegetable Dal...
Ingredients
1 cup Moong Dal
2 cups of Mix Vegetables cut into small pieces
( Cauliflower, French Beans, Radish, Carrot, Potato, Peas and Tomato)
1 Green Chilli slit
1/2 tsp Ginger grated
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Bhaja Masala ( Roasted Cumin seeds, Coriander seeds and 1 Red Chilli made into powder)
Salt to taste
1 1/ 2 tbsp Ghee
Method
Boil the dal in a pot with 4 cups of water, 1 tbsp ghee, salt, turmeric powder, coriander powder, garam masala powder and ginger till the dal is half cooked. Add the vegetables and chilli. Add water if required. Boil it till the dal and the vegetables are cooked. Add the Bhaja masala and remaining ghee on top before serving the dal..
Saturday 12 December 2015
Chana Masala
Chana Masala
Ingredients
250 gram Chana Soaked in water overnight
1 Onion finely chopped
1 Tomato finely chopped
1 Green chilli
1 tsp Garlic paste
1/2 tsp Ginger Paste
1 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Dry Mango powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Cumin seeds
2 Bay Leaves
Salt to taste
1 tbsp Oil
Few coriander leaves for garnishing
Method
Boil the chana with turmeric powder, chilli powder, cumin powder, dry mango powder and salt. In a pan, add oil. Add cumin seeds and bay leaves. Let the cumin seeds crackle, add onion and green chilli. Sauté till the onions are translucent. Add the garlic and ginger paste. Sauté for 3 minutes, add the tomato. Cook for 2 minutes and add the boil chana. Add little water if required to make a gravy. Let it simmer for 15 to 20 minutes. Sprinkle garam masala on top. Garnish with chopped coriander leaves.
Wednesday 18 November 2015
Moong Dal and Dill Leaves Bhaji
Moong Dal and Dill Leaves Bhaji
Very simple and rustic, it taste awesome.. Once you acquire the taste for dill leaves, how ever it is cooked, it taste simply awesome....
Ingredients
1 bunch Dill leaves chopped
1/2 cup small Size Moong dal soaked for an hour
10 Garlic cloves minced
2 fresh Chillies minced
Salt to taste
1/2 tsp a Turmeric powder
1/2 tbsp Oil
Method
Thane a wok, add oil. Let it heat, add the garlic and chilli minced. Stir fry for a minute. Add the chopped dill leaves, salt and turmeric. Cover and cook for 15 minutes, stirring it occasionally. Add the Moong dal and 1/4 cup water, stir it, cover and cook till the water dry up completely. Serve hot with rice or chapati.
Thursday 5 November 2015
Mix Sprouts Curry
Mix Sprouts Curry
For the Masala paste
1/4 cup Roasted grated Coconut
6 Garlic cloves
1 Red Dry Chillies
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1 tbsp Sambar powder Or Curry powder
Salt to taste
1 tbsp Jaggery
1 tbsp Tamarind pulp
Method
Grind all the above ingredients into a smooth paste and keep it aside.
For the Mix Sprout Curry
Ingredients
2 cups of Mix sprouts
1/2 tsp Mustard seeds
Few Curry leaves
1 Red Dry Chilli
Pinch of Asafoetida
Masala paste
1 tbsp Coconut oil
Few Coriander leaves chopped
Method
Add the mix sprouts and 3 to 4 cups of water and pressure cook it. Give 4 whistles. After the pressure releases add the masala paste to the boiled sprouts. Add more water if required. Mix it and let it simmer on medium low flame. Let ot simmer for 15 minutes. Take another pan, add oil. Let the oil heat. Add the mustard seeds and red chilli. Let the mustard seeds crackle. Add the curry leaves and a pinch of asafoetida. Add the seasoning to the curry. Let it simmer for 5 minutes more. Garnish with coriander leaves. Serve hot with rice.
Thursday 29 October 2015
Dal Bati Churma
Dal Bati Churma
It is a famous dish / delicacy of Rajasthan. This dish is cooked in all occasion. It consists of baatis that is round breads baked over firewood or oven and dipped in ghee. The dal is slow cooked in a pot and seasoning is added, Churma made from unsalted dough, into round balls and fried in ghee. These fried baatis are crushed and sugar or jaggery is mixed into it.
I have baked the Batis in oven and Dal in pressure cooker with less use of ghee. Even the Churma is baked in oven.
For the Panchmel Dal
Ingredients
2 tbsp Split Bengal Grams (Chana Dal)
2 tbsp Yellow Split Dal (Tuvar Dal)
2 tbsp Split Green Gram (Moong Dal)
2 tbsp Split black Dal (Urid Dal)
2 tbsp Pink lentils (Massor Dal)
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder
1/4 tsp Chilli powder
1/2 tsp Garam Masala powder
1/2 tsp Dry Mango powder
Salt to taste
1/2 tsp Cumin seeds
2 Bay leaves
2 Cloves
1 small Cinnamon stick
1 Red dry Chilli
2 Pinch of Asafoetida
1 Green Chilli slit
1/4 tsp Ginger grated
1/2 tbsp Ghee
Method
Clean and wash the dals, soak it for 30 minutes. Add 3 cups of water and pressure cook it. Give 3 to 4 whistles. Once the pressure releases, open the cooker. Add turmeric powder, garam masala powder, coriander powder, dry mango powder, 1/4 tbsp ghee, ginger and green chilli in the dal. Mix it. Add the water if required. Simmer on low heat for 20 minutes. Heat rest of the ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, red chilli, let the cumin seed crackle. Add asafoetida and red chilli powder. Add 1 tbsp of water in the seasoning to avoid burning of chilli powder, cook for few seconds. Add the seasoning in the dal. Simmer for 2 minute more. Serve with the Batis.
For the Bati
Ingredients
1 cup Whole Wheat Flour
1/2 cup Semolina
1 tbsp Bengal Gram Flour
1/4 tsp Carom seeds
1/2 cup Milk
Pinch of Baking Powder
Salt to taste
1/2 tbsp + 1/2 tbsp Melted Ghee
Method
In a mixing bowl, Mix all the dry ingredients and mix it. Add 1/2 tbsp of ghee, rub the flour with the help of the Palm. Add milk, and water if required little at a time. Knead it into a firm dough. Knead well for 5 minutes. Divide the dough into equal portions and shape each portion into an even sized round balls. Flatten the rounds lightly using your thumb to make an indentation in the centre of the ball. Arrange the baatis on a baking tray. Brush ghee on the Batis. Bake in a pre-heated oven at 180 degrees Celcius for 40 minutes turning it over occasionally. Brush ghee on the Batis break each baati into pieces and pour hot panchmel dal over the baatis.
For the Churma
Ingredients
1/2 cup Whole Wheat Flour
2 tbsp Fine Samolina
Pinch of salt
2 tbsp Powder sugar or more as required for sweetness
2 pinch Cardamon powder
1 tsp Almond Flakes
1/4 or more Milk
1/4 tbsp + 1 tsp Melted Ghee
Method
In a mixing bowl, mix whole wheat flour, Simolina and salt. Add 1/4 tbsp ghee, mix it. Add milk little at a time and make a firm dough. Knead it for 5 minutes. Make equal portion of the dough, brush the churmas with ghee, bake it at 180 degrees Celcius for 40 minutes turning it occasionally till brown on both the sides. Cool the churmas, blend the churmas in a blender, add powder sugar, Cardomom powder and the remaining ghee and mix it. Add the almond flakes for garnishing.
P.S. I have baked the Churmas along with the Batis...
Please use melted ghee according to the measurement to reduce the quantity of ghee used while brushing.
Saturday 24 October 2015
Methi or Mix Dal Shorba ( Fenugreek Leaves and Mix Pulses Shorba)
Methi or Mix Dal Shorba ( Fenugreek Leaves and Mix Pulses Shorba)
Ingredients
1/2 cup Mix Pulses soaked in water for 2 hours
( Equal portions of Whole Moong dal, Tur dal, Masoor Dal, whole Urid dal, Chana)
1 cup Fenugreek Leaves
1 Tomato chopped
1 small Onion chopped
2 green Chilli crushed
6 Garlic cloves crushed
1 small Piece Ginger Grated
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala powder
Salt to taste
1 tsp Ghee
2 tbsp Milk or Cream
Method
Pressure cook the pulses, 1 1/2 cup water, fenugreek leaves, adding salt, turmeric powder, cumin powder, coriander powder and garam masala powder to the pulses. Cook till the pulses are tender. After the pressure releases , open the cooker. Add 4 cups of water to the pulses. Blend it with a blender. Take a pan, add 1/2 tsp ghee. Heat it. Add onion, tomato, crushed garlic and chillies. Sauté it till onions are brown in colour. Add the onion and tomato to the Shorba. Simmer it, for 10 minutes. Add remaining ghee, grated ginger and milk or cream. Serve it hot.
Wednesday 19 August 2015
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti and Nimboo Pani
Ingredients
1 cup Basmati rice washed and soaked in water for 30 minutes
1 large onion sliced
4 Cloves
3 Cardamoms
1 small piece Cinnamon
4 Pepper corns
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Take oil in a pot. Heat it, add cloves, cardamom, cinnamon and Peppercorn. Sauté it for 2 seconds. Add the onion and fry. While the onion is frying.. Caramelised the sugar, add 1/4 cup water in the sugar. Once the onions are brown in colour. Add the caramelised sugar water, 2 cup more water and salt. Let the water boil once. Add the rice and cooked till done.
Ingredients
1/4 cup yellow lentils
3 tbsp split Bengal Gram
3 tbsp split Green Gram
3 tbsp split Egyptian Lentils
1/2 cup Pumpkin-peeled and diced
1/2 cup Egg plant diced
1 Potato peeled and diced
1 cup fenugreek leaves washed and chopped
1 Onions grated
1 Tomato grated
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp turmeric powder
3 tbsp Dhansak masala
Salt to taste
1 tbsp Lemon juice
Take a pressure cooker. Add all the soaked dals, vegetables, salt and turmeric powder. Add 3 cups of water and pressure cook it. After the pressure releases, blend the dal with a blender. Take a wok. Add oil and heat it. Saute onions, garlic and ginger, till they turn light brown in colour. Add the tomatoes and dhansak masala and saute it till 2 minutes. Add the seasoning to the dal, then simmer the for 5 minutes. Shut the flame and add lemon juice. Serve hot.
Ingredients
4 medium size Pomfret fish
1 tsp Garlic paste
1 tbsp Lime juice
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Cumin powder
Salt to taste
1/2 cup Simolina
Oil for shallow frying
Apply all the powder masala, salt, Garlic paste and lime juice on the pomfrets. Marinate and keep it for an hour. Sprinkle Simolina on the fish. Heat oil in a pan and fry the fish till golden brown in colour. Serve it hot with sliced onions and lime..
Ingredients
500 grams Chicken or Mutton cubes
6 Dry Apricotes
1 Onions finely chopped
1 Tomato finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Red chillies powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar
1 tbsp Vinegar
2 tbsp Oil
2 tbsp chopped Coriander leaves
Salli or Potato chips, for garnishing
Take a bowl and marinate the meat with ginger, garlic and salt for 3 hours. Heat oil in a large pan and add the chopped onions. Fry to a light brown. Add the marinated meat into the pan, sprinkle the dry powder spices and sugar, sauté for 5-7 minutes. Add few tbsp of water to avoid burning. Add the tomatoes, apricots and 2 cups of water. Cover and cook tiĺl the meat is tender. Add vinegar and chopped coriander, simmer for another 3-4 minutes. Add the Salli on top of the meat. Serve hot with rice.
Wednesday 5 August 2015
Mix Dal
Mix Dal
Ingredients
1 cup Mix Dal washed and soaked for an hour.
1 small Tomato chopped
1 tsp Ginger paste
1/2 tsp Garlic paste
1 Green chilli slit
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 tsp Chilli powder
2 tbsp Ghee
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Dry Red Chilli
Few Curry leaves
Pinch of Asafoetida
Few Coriander leaves for garnishing
Method
Take a pressure cooker. Add the dal, salt, turmeric powder, garam masala powder, 1/2 tsp chilli powder, green chilli, garlic and ginger paste. Add 2 cups of water. Pressure cook the dal till tender. Let the pressure release. If the dal is too thick then add water as per the requirement. Add 1/2 tbsp ghee and simmer on slow flame for 10 minutes. Take a pan. Add ghee, add cumin seeds and mustard seeds. Let it crackle. Add curry leaves and red chilli. Cook for few seconds. Add the asafoetida and chilli powder. Before the chilli power burns take it off the flame and add the seasoning to the dal. Garnish with coriander leaves. Serve hot with rice or chapatis.
Tuesday 4 August 2015
Lasuni Tadka Dal
Lasuni Tadka Dal
Ingredients
2 Cups Whole Moong washed and soaked for 3-4 hours
1 big Onion chopped
1 big Tomato chopped
6 Garlic clove minced
Few Curry leaves
2 Green chillies slit
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Curry powder
Salt to taste
1 Whole Dry Red Chilli
1/2 Cumin seeds
Pinch of Asafoetida
2 tbsp Ghee
Method
Take a pressure cooker. Add the soaked dal. Add 2 1/2 cups water. Keep 1 tbsp Onion and 1 tsp Garlic aside for seasoning. Add 1 green chilli, chopped tomatoes, chopped onion, salt, turmeric powder, cumin powder, coriander powder and curry powder in the cooker. Cover the cooker and cook the dal till tender. Let the pressure releases. Open the cooker, if the water has dried up then add more water according to the consistency required. Take a pan. Add ghee. Heat the ghee. Add cumin seeds and let it crackle. Add curry leaves, red chilli, 1 tbsp Onion and 1/2 tsp Garlic. Sauté it for few seconds. Add asafoetida and add the seasoning to the dal. Simmer the dal for 10 minutes. Serve it hot with Rice or Chappati.
Monday 3 August 2015
Tarkari diye Moonger dal (Moong dal with veggies)
Tarkari diye Moonger dal (Moong dal with veggies)
Ingredients
1/2 cup moong dal
1 small tomato chopped
1 green chilli slit
1/2 cup radish diced
1/4 cup peas
2 tbsp desiccated coconut / fresh grated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp curry powder
1/2 tsp cumin seeds
1/2 tbsp ghee
1 bay leaf
2 pinch hing
1 red whole dry chilli
Salt to taste
Coriander leaves for garnishing
Method
Wash the moong dal and soak it in water for some time. Take a cooker add ghee. As the ghee heats up add cumin seeds, hing, red chilli and bay leaf. As the cumin seeds starts to crackle add the dal, 1 cup water, tomato, radish, green chilli, peas, desiccated coconut, salt and all the powder masala. Pressure cook it. At least 3 to 4 whistles should come. Let the cooker cool down. Before serving garnish it with coriander leaves. Have it hot with rice.....
Saturday 1 August 2015
Neem leaves, potatoes and brinjals stirred fried in mustard oil, Ash gourd ( Petha) Tarkari , Sponge gourd ( Turai) and potato Postor Tarkari, Karai Dal (Urid)
Brinjal, Pumpkin and potato dipped in gram flour batter and fried in hot oil, Neem leaves, potatoes and brinjals stirred fried in mustard oil, Ash gourd ( Petha) Tarkari , Sponge gourd ( Turai) and potato Postor Tarkari, Karai Dal (Urid), Ammer Chutney, Dahi, gondharaj lime and chill served from my balcony garden.....
Few tender Neem leaves
1 cup brinjal cubed
1 potato cubed
1 green chilli slit
1/4 tsp turmeric
1 tbsp mustard oil
Salt to taste
Take oil. Heat the oil well. Add all the above ingredients and stir it well. Cover and cook on low flame stirring occasionally. Once the vegetables have become tender take it of the gas. Serve it with hot rice....
Ingredients
1/4 cup Bori fried
1 cup Ash gourd grated and some water squeezed out
1 tbsp ghee
1/2 tsp cumin seeds
1 bay leaf
1 dry red chilli
1 green chilli
1/2 tsp sugar
1/4 tsp grated ginger
Salt to taste
1/2 tsp garam masala powder
1 tbsp desiccated coconut
Method
Take a kadai. Add and heat the ghee. Add cumin seeds, red chilli and bay leaf. As the cumin seeds crackles add grated ginger. Sauté for few minutes. Add the grated Ash gourd, sugar, salt, green chilli, garam masala powder and cook it till the water has dried up and the Ash gourd has become tender. Take it of the gas. Add coconut, sprinkle garam masala powder, few drops of ghee and fried crushed Bori for garnishing.
Ingredients
4 Sponge gourd cubed
2 potatoes cubed
1 green chilli
1 3/4 tbsp mustard oil
Salt to taste
1/2 turmeric powder
3 tbsp poppy seeds soaked in water and make paste with 1 green chilli
Take a kadai, add 1 1/2 mustard oil. Heat the oil well. Add potatoes and sponge gourd , stir well and cooked till half fried. Add salt and turmeric powder. Add poppy seed paste , and cook with the lid on till the vegetables have become tender and vegetables have dried up. Add few drops of mustard oil for flavour from top. Serve with hot rice.
Postor Tarkari can be made with only potatoes or onions, snake gourd , Parwal can be added.....
Ingredients
1/2 cup Urid dal soaked in water
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil
1 whole red chilli
1 bay leaf
1/2 tsp panch phoran
1 pinch hing
1/2 tsp grated ginger
1/2 tsp sauf ( fennel ) seed powder
1 green chilli
Take a cooker. Add oil and heat it. Add panch phoran, hing , red chilli and bay leaf. As panch phoran crackles add the dal and 1 1/2 cup water, salt, turmeric powder, ginger, green chilli and fennel seed powder. Cook the dal till tender. Add water according to the thickness required and boil again with out the lid for 10 minutes..... Serve it with hot rice and Postor Tarkari...
Thursday 30 July 2015
Dalma
Dalma
It is a traditional dish of Ordisha. It is cooked with lots of Vegetables. Different types of vegetables can be added like Raw banana, Raw papaya, Radish, Drum sticks....There are different variations of Dalma. I made this according to the recipe given by the lady who workers in my house . One of the FB food group member Ritu Pattnaik Mohanty told me that in temples they use whole green cardamom, cinnamon stick, bay leaves and crushed ginger while boilng the vegetables and dal , seasoned with panch phutan and red chilly or whole jeera and red chilly and finally sprinkled with roasted jeera red chilly powder and grated coconut. I made few changes in the ingredients.
Ingredients
1 cup Toor dal (Yellow pigeon peas) soaked for 30 minutes
1 Potato cut into medium size cubes
2 small Brinjals cut into medium size cubes
Yam peeled and cut into medium size cubes around 6 pieces
Pumpkin cut into medium size cubes around 6 pieces
8 French beans cut into big pieces
1 Green chilli slit
1/2 tsp Ginger paste
1 tsp Turmeric powder
Salt to taste
1 tbsp Sugar
1/2 tsp Coriander powder
1/2 tsp Garam Masala
4 tbsp Grated coconut
2 tbsp Ghee
1/2 tsp Panch Phoren (Fenugreek seeds,
Nigella seed, Cumin seed,Mustard seeds and Fennel seed mix in equal portion)
Pinch of Asafoetida
1 Dry Red chilli
Method
In a heavy bottle pot add the dal, salt, turmeric powder and 6 cups of water. Boil the dal till 1/2 cooked. Add the vegetables and again boil the dal till the dal and the vegetables are cooked. Add ginger paste, coriander powder, garam masala powder, sugar and coconut. Boil the dal for another 10 minutes. In a small pan add ghee, heat the ghee add dry red chilli and Panch phoren. Let the Panch phoren crackle. Add a pinch of Asafoetida. Add the seasoning to the dal. Boil for 2 to 3 minutes. Serve it with hot rice or Roti.
P.S. Different types of vegetables can be added like Raw banana, Raw papaya, Radish, Drum sticks....There are different variations of Dalma. I made this according to the recipe given by the lady who workers in my house and I made few changes in the ingredients.
Friday 24 July 2015
Mix dal tadka....
Mix dal tadka....
Very easy, simple and quick to make and very tasty....
Ingredients :-
250 grams of mix dal
1 big onion chopped
1 tomato chopped
4 garlic cloves crushed
1 inch ginger cut into long thin juliennes slices
2 red chillies
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1 tbsp ghee
4 cups of water depending on the thickness of the dal wanted
2 tbsp home made tadka masala powder and to make the masala powder, grind
( 1/2 tsp of whole Coriander seeds and cumin seed, 2 red chillies, 2 clove, 2 green cardamom, 1 black cardamom, 1 small cinnamon stick, 1/2 tsp of amchur powder, 1/4 tsp of dry ginger powder, 1 bay leaf, 2 big pinch of nutmeg powder)
For garnishing
1 big green chilli cut in to half
2 tbsp chopped coriander
2 tbsp fresh cream
1/2 tbsp ghee
Few long thin juliennes slices of ginger
Few tomato slices
Method
Take the mix dal and wash it. Soak the dal in water while you prepare and chop rest of the ingredients for the dal. Take 1 tbsp ghee in a pressure cooker. Add 1/2 tsp cumin seeds, red chillies, chopped onions, few ginger juliennes slices and crushed garlic. Saute it for 5 minutes till it is light brown in colour. Now add the tomatoes and saute it for another 5 minutes on slow flame. Now add the soaked dal, salt to taste, turmeric powder and the tadka masala powder. Mix it. Add 3 cups of water. Pressure cook it on slow flame for 15 to 20 minutes. Once the pressure is out. Open the cooker. Add water according to your requirement. If the water has dried up then add more water and cook it for 10 minutes more on a slow flame till the dal has mixed well and has become into a medium thick gravy.
Before serving add 1/2 tsp ghee and garnish it with fresh cream, green chillies, few long thin juliennes slices of ginger, tomato slices and coriander. Serve it hot with steam rice or paratha.