Methi chi Patalbhaji

Ingredients

250 grams methi ki bhaji chopped
1 tablespoon groundnut
2 tablespoons matar (peas) Optional
1/4 cup besan
1.5 tablespoon oil
1 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon gud / jaggery (optional)
Salt to taste

Process

Pressure cook methi, groundnuts and peas.
Strain the extra water (keep this water to be used later)
Add besan and mix thoroughly.
Now add the above water to the veg
Add haldi, mirch, gud and salt.
Pour hot water if required and bring it to a boil till the besan is cooked.

For tempering heat oil & add rai and hing.

Pour it on paatal bhaji.

Goes well with steaming rice and hot phulkas.

Dhuli Moong ki Dal

Ingredients

3/4 cup dhuli moong dal
1/2 tea spoon haldi
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon jeera
2 table spoons finely chopped hara dhania (coriander leaves)
1/4 inch piece of adrak crushed
1 clove lahsun (garlic) crushed
1 tomato chopped
1 onion chopped
1 hari mirch (green chilli) chopped
1 table spoon oil / ghee
Salt to taste

Process

Pressure cook the dal.
Add  adrak, mirch, salt, haldi and boil it.

For tempering-
Heat oil /ghee
Add rai, jeera and hing.
Add onion, lahsun and tomato.
Saute and pour it on dal.
Garnish with hara dhania.
Serve with rice and roti.

Kadhi Pakodi

Ingredients

For Kadhi
2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste

For pakodi
1 cup besan
Pinch of hing
Salt to taste
Oil to fry

Process

For kadhi
Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil till besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

For pakodi
Add all ingredients in a bowl.
Add water and make batter.
Pour2 teaspoons of hot oil and mix.
Fry pakodies and directly put it in kadhi.

Kadhi Pakodi is ready!
Enjoy it with rice.

Dhania vali Dal

Ingredients

3/4 cup dal
2 table spoons hara dhania (coriander leaves) finely chopped
1 hari mirch (green chilli) chopped
1/2 tea spoon haldi
1/2 tea spoon methi (fenugreek seeds)
1/2 tea spoon rai (mustard seeds)
Salt to taste
1 table spoon oil
Pinch of hing (asafoetida)
1 table spoon lemon juice

Process

Pressure cook the dal.
Add hari mirch, haldi, salt and boil.
Heat oil for tempering.
Add rai, methi and hing.
Pour it on dal.
Add hara dhania and lemon juice.
Serve hot with rice.

Pyaz Tamatar ki Dal

Ingredients

3/4 cup tur dal (arhar)
1 tomato chopped
1 onion chopped
2 cloves lahsun (garlic) chopped (optional)
1 tablespoon finely chopped  hara dhania (coriander)
1 tablespoon oil
1/2 teaspoon rai (mustard seeds)
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste
Pinch of hing (Asefoetida)

Process

Pressure cook dal.
Add haldi, mirch and salt to dal and boil it.

For tempering
Heat oil.
Add rai, jeera and hing.
Add chopped onions, lahsun and tomatoes.
Fry it till its soft.
Add it to dal.

Garnish with coriander leaves.
Serve it with rice.

Palak ki Dal

Ingredients
3/4cup tur dal
1 cup chopped palak (spinach)
1 tomato finely chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1 table spoon of oil /deshi ghee
1/2 tea spoon jeera
1/2 tea spoon haldi
Salt to taste

Process

Pressure cook tur dal with garlic.
Boil it with haldi and salt

For tempering
Heat oil / ghee
Add jeera, red chillies, palak and tomatoes.
Once the tomatoes are soft and cooked add it to dal.

Serve hot with rice or phulkas.

Tip – Same preparation applies to methi (fenugreek) leaves too.

Urad ki Tadke wali Dal

Ingredients

3/4 cup udad dal
1 onion chopped
1 tomato chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1/2 tea spoon haldi
2 table spoons ghee
1/2 tea spoon jeera
1cm piece of adrak (ginger)

Process

Heat 1 tablespoon ghee in pressure cooker.
Add washed urad dal, saute it and pour boiling water.
Pressure cook it with ginger and garlic.
Boil it with haldi and salt.

For tempering
Heat 1 tablespoon ghee.
Add jeera, red chillies.
Add onions and tomatoes.
Cook till onion and tomatoes are soft.
Pour it on dal.

Serve hot with rice or phulkas.