Chana dal-Lauki Stew: Comfort in a bowl

Ingredients:
For Chana dal Lauki: [6 servings approx.]

Chana dal (Split yellow) – 3/4 cup
Lauki (Bottle guard) – 1

Dry Spices:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori Methi -1/2 tbsp

Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbsp
Salt as per taste

Method:

• Wash dry chana dal a couple of times. Keep aside.
• Peel and cut Bottle guard (Lauki) in medium size cubes and keep aside.
• Pressure cook it with turmeric powder, salt and 2.5 cups of water for 10 minutes on medium heat.
• Now open the pressure cooker (when all the pressure is released), and add cut bottle guard (lauki) to it.
• Pressure cook the above for 10 more minutes.
• For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Add the tadka to the cooked chanadal lauki and add 1/2 cup water and simmer it on low heat 4-5 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Chana dal Lauki with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.

Dal Baati : A Rajasthani signature dish

Dal baati is a Rajasthani specialty. If the dumplings are directly baked they are called Baati, if they are boiled first it’s called Bafla. I like to cook Bafla more often. So I would like to share the recipe with you.

I have seen my mom cooking this dish since my childhood and now at my in-laws, my sister-in-law does the same fantastic job. Thanks Mummy and Rina didi for inspiring me.

Ingredients:

For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste

For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp

Method: (For Dal)

• Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.

• Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
• For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it  crackle.
• Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies  (optional). Cook for 2 minutes.
• Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.

Garnish:
Garnish the tadka dal with freshly chopped cilantro and some lime juice.

Ingredients:
For Baati (Bafla): Dumplings: [for 6 servings]

Wheat flour or roti atta- 3 cups
Semolina or fine rava – 1 cup
Yogurt – 1 cup
Salt- 1 tsp
Ajwain – ½ tsp
Turmeric powder -1/4 tsp

Method for Baati (Bafla):

• Preheat oven at 375 F.
• Make dough using some water and all the above ingredients. Dough should be firm but even.
• Divide the dough in 12 equal parts and make the balls. Press in the middle very lightly of each ball with your thumb.
• In a large vessel, boil the water. Add the bafla balls in the boiling water. Let it boil for 15 minutes. Drain the boiled bafla and place it on the lightly greased tray.
• Place the tray in the preheated oven for 20 minutes.
• After 20 minutes, Turn over the bafla and cook for 15 minutes till it’s done thoroughly.
• Take them out of the oven and dip them evenly in melted butter or ghee and remove immediately.
• Put the bafla in covered container till served.

Serve with hot dal, chutney, namkeen, salad, Aloo subzi and churma.

Simple and Healthy Recipes: Dal Makhani

Welcome to the world of cooking. Simple recipes are always fun. Easy to make and yummy to taste. I’ll be bringing you some of my favorite recipes, handed me down by my Mom (Thanks, Mummy!). Hope you like it.

Dal Makhani

Dal Makhani means “buttery lentils”. It is one of the most requested entrees on Indian menu. Originated from the northern state, Punjab in India, it traveled all over the world.

Ingredients: (Serving 6 people)

Urad whole (black lentils) – 1cup
Urad whole (white lentils) – 1/3cup
Rajma (kidney beans)-1/3 cup
Channa dal (gram lentils)-1/3 cup
Ginger, peeled – 1 tbspn
Garlic cloves – 3 
Green chillies -2
salt to taste

For tadka (tempering)
Ghee (clarified butter)- 2 tbspn
Cumin- 1 tspn
Garlic cloves- 3
Onion- 1/2 finely chopped
Asafoetida powder – 1 pinch
Fenugreek seed – 1/2 tspn
Tomato paste or puree – 1/2 cup

Garnish
Butter- 2 tbspn
Cream- 1/4 cup
Garam masala- 1/2 tspn

Method
Soak all of the lentils (urad (white and black), rajma and channa dal) in water overnight. Wash few times thoroughly. In pressure cooker, boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the onions, sauté till it turns pink and translucent. Add garlic and fry until beginning to color. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding butter and cream. Simmer gently for 30 minutes.
Add the garam masala for final flavor.

Enjoy with basmati rice or Punjabi parantha.