Puran (filling) Poli (flat bread) is one of my husband and his family's favorite dishes. During a holiday/festival you are bound to find it during meals at his family home in Gujarat, India.
Ingredients
For filling (puran):
1 cup toover dal (split pigeon peas)
1 cup sugar
½ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
For dough:
2 cups chapatti or whole wheat flour
2 tablespoons + 1 teaspoon neutral oil
Pinch of salt
½ cup or less all-purpose flour, for rolling and dusting
¼ cup or less ghee (clarified butter), for brushing
Directions
Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 2 cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional).
Cover dal with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Dal can also be cooked in a pressure cooker, according to manufacturer’s direction.
While dal is cooking make dough. Put chapatti or whole wheat flour in a medium mixing bowl. Add salt and 2 tablespoons oil and mix it with hands. Gradually add water and knead until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest while dal is cooking and you make the filling.
Once dal is cooked, add sugar and cook until mixture thickens, stirring frequently, about 25 to 30 minutes. (You can also cook filling in microwave uncovered for 10 to 15 minutes). Let filling cool for 45 minutes to an hour or until cool to handle. Add cardamom and nutmeg and stir to combine. Divide filling into 12 to 15 equal portions and roll into balls.
Pour 1 teaspoon oil on top of the dough and knead it few times until smooth. Divide the dough into 12 to 15 equal portions and roll into balls.
Put about half a cup of all-purpose flour into a flat dish. Dip the ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough into flour again on both sides. First roll out a biscuit size (about 3 inch in diameter) small circle. Put one ball of filling in the middle. Gradually make folds around the edges to cover filling. Pinch the folds together, twist the dough on top and press the dough down so that it makes small circle. Dip the circle into flour on both sides .Roll out into a circle about 6 inches in diameter, dusting with flour if the dough starts sticking to the board. If some stuffing comes out or dough breaks, it’s fine.
Heat a griddle or a flat non-stick pan on a medium heat. Transfer puran poli on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for one minute. Remove from the heat. Brush the first side with about 1 teaspoon of ghee. Repeat the process with all the remaining dough and filling balls. Stack cooked puran poli. Serve warm with a shaak (vegetable) like okra, tindola or bataka ni sukhi bhaji.
¾ cup oily or dry toover dal (split pigeon peas), uncooked
2 cups water
1 teaspoon salt or to taste
Small (golf ball size) piece of jaggary or 3 teaspoons sugar
½ teaspoon turmeric
1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
½ teaspoon finely minced ginger
1 medium tomato, diced
1 ½ tablespoons lemon juice
1 tablespoon chopped cilantro, for garnish
For Dhokali:
1 cup chapatti or whole wheat flour
2 tablespoons olive oil
½ teaspoon ajwain seeds
½ teaspoon turmeric
½ teaspoon chili powder
¼ teaspoon asafetida
1 teaspoon salt or to taste
Water as needed to make dough
For Tempering (Vaghar):
2 tablespoons olive oil
¼ teaspoon fenugreek seeds
1 teaspoon mustard seeds
⅛ teaspoon cumin seeds
Pinch of asafetida
5 to 6 curry leaves
1 whole dry red chili (optional)
Pinch of red chili powder (optional)
Directions
Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional but it will speed up cooking process).
Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour.
While dal is cooking, make dhokli dough. Combine flour, oil, salt and dry spices in a mixing bowl with hands. Gradually add water and knead into firm and smooth dough. Cover with a plate or a kitchen towel and let it rest 30 to 40 minutes. After dough is rested divide into four equal portions and roll into balls.
Once the dal is cooked, take off the heat and add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on medium heat. Add salt, turmeric, dhana-jeeru, green chili, ginger and let it simmer on low heat or a simmer burner.
While dal is simmering, flatten a dough ball on to a smooth cutting board and roll out into a thin circle (as thin as pasta sheet). Cut dough into 2 inch squares or diamonds. If some pieces are small it’s fine. Drop the pieces one by one into simmering dal and stir with dal. Increase heat to medium high and let dal come to boil so dough pieces can cook. Repeat the process with remaining dough balls. If dal starts to boil over, reduce heat to medium. Let dal-dhokli simmer for 12 to 15 minutes and then add jaggery or sugar and lemon juice, stir dal-dhokli. Keep it simmering on low heat.
To cook dal-dhokali in Instant Pot: Follow step 1 but instead of soup pot use insert pot of instant pot. Add diced tomato and cook dal on pressure cooker setting for 25 minutes. For unsoaked dal increase time to 35 minutes. Once dal is cooked, release steam. Add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on sauté setting. Set it for 30 minutes. Add salt, turmeric, dhana-jeeru, green chili, ginger and let it simmer. Follow step 5. Ignore the temperature changes as temperature in Instant pot remains constant. If dal starts to boil over change setting to keep warm setting for few minutes.
Prepare Vaghar: In a separate small heavy bottomed sauce pan, heat oil on medium high heat until shimmering. Add fenugreek seeds and let it sizzle. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with everything over dal. Mix it with dal-dhokli and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm. Can be served over rice. You can also add ½ cup vegetables like green beans, green peas or beans like black-eyed peas to simmering dal to make it one pot meal.
1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
1 teaspoon tomato paste
1 teaspoon salt or to taste
2 tablespoons lemon juice
Water as needed
Directions
Rinse and drain the kidney beans from cans and set it aside.
Heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
Add beans, lentils and ½ cup of water. Season with salt. Cover the pot and let rajma cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
1 teaspoon tomato paste
1 teaspoon salt or to taste
2 tablespoons lemon juice
Water as needed
Directions
Pick through kidney beans and soak in 2 cups of water for 6 to 8 hours or until beans are soft. (Soaking is optional but it will speed up cooking process).
Rinse masoor dal, transfer to a small bowl and add ½ cup of water. Let it soak for at least half an hour. (Soaking is optional but it will speed up cooking process).
Set instant pot to saute setting for 30 minutes. Once hot, heat oil until shimmering. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
Add beans, dal with water and potatoes. If beans are not cover with water, add more water. Season with salt. Cover the pot and set to pressure cooker setting for 45 minutes. For unsoaked beans, increase time to one hour. Once cooking time is over, release steam (you can also wait until pressure is off). Uncover pot, add lemon juice. Adjust the seasoning. If rajma is too dry, add some water and let it cook on saute setting for 3-4 minutes.
Heat two tablespoons of oil in a medium sized soup pot over medium high heat. Add ½ teaspoon of mustard seeds and let it sizzle. Add ½ teaspoon of each turmeric and chili powder. Add 1 ½ cups of water, mung dal and season with ½ teaspoon salt. Stir everything. Cover the pot and let it come to boil. Uncover once it is boiling and let it cook until the foam on top subsides, about 7 minutes. Cover the pot and let dal cook for another two minute or until tender.
In a separate wok or a frying pan, heat remaining 3 tablespoons oil over medium high heat. Add remaining mustard seeds and cumin seeds and let it sizzle. Add onion and sauté it until translucent, 3 to 4 minutes. Add garam masala, dhana-jeeru, green chili, ginger and garlic. Sauté everything for two more minutes. Add tomato paste and sauté for a minute. Add spinach and ½ cup water. Cover the pan and let spinach cook until slightly wilted, 2 to 3 minutes. Season with ½ teaspoon salt, add kasuri methi and let spinach cook until it is fully cooked.
With a blender or an immersion blender, puree the spinach until smooth. Transfer the pureed spinach to wok or frying pan again and combine it with mung dal. Let it simmer for 5 minutes covered with a lid.
Dal vada (Mung Dal Fritters) are street food available all over Gujarat, but in city of Ahmedabad those are the best. Street vendors make batter in advance and fry vada in a cart to order.
Ingredients
1 cup mung dal with skin
1 jalapeno or serrano chili, roughly chopped
2 inch piece of ginger, roughly chopped
3 cloves garlic, roughly chopped
1 teaspoon salt or to taste
½ teaspoon turmeric
Water as needed
Canola or vegetable oil for frying
Directions
Rinse mung dal in a strainer with water. Soak mung dal in 3 cups of water for 4 to 6 hours or until dal is soft.
Drain most of the water from mung dal, keeping as much skin as you can. Grind mung dal in batches of ½ cup in a blender along with chili, ginger and garlic until it makes a soft batter, leaving some texture. Gradually add tablespoon of water to move contents of blender. Once mung dal is grinded, add turmeric to batter and season with salt.
Heat oil in a frying pan until ready for frying. Using two spoons or a small ice cream scoop drop about one tablespoon of batter in the hot oil. Drop 6 or 7 more vada in hot oil and fry until golden brown and crispy, 5 to 7 minutes. Let excess oil drain on a baking sheet with a wired rack to keep it crispy. Keep frying until batter is gone, about 20 to 25 vada. Serve warm as an appetizer or a snack.
Dal Vada are usually served with thinly sliced red onions season with salt and lemon juice and sautéed green chilies in oil seasoned with salt. To make chilies, take 4 or 5 chilies, if jalapeno then cut in fourths, serrano cut in half, lengthwise, with seeds removed. Sauté chilies in 1 tablespoon of oil for 2 to 3 minutes and season with salt. You can also serve with cilantro chutney and/or ketchup.
1 medium size doodhi (Indian squash) or 2 medium size zucchini, shredded
2 tablespoon cilantro leaves, chopped
2 tablespoons finely chopped jalapeno or serrano chili
2 tablespoons finely minced ginger
1 teaspoon baking soda
For Vaghar (tempering):
¾ cup olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
2 tablespoons sesame seeds
⅛ teaspoon asafetida powder
Directions
Make batter: Wash rice and dal and let it soak in water for 6 to 8 hours or until rice and dal become soft. In a blender, grind rice and dal in 2 batches to make a thick batter. Add ½ yogurt or buttermilk in each batch. Add water small amount of water to move contents in blender.The texture of rice and dal should be like wet sand. Cover tightly and let it ferment over night or up to 24 hours in warm place. (In cold weather it takes longer for batter to ferment. You may need to keep it for 24 hours.)
To fermented batter, add squash, cilantro, chilies, ginger, turmeric, salt and sugar. Mix everything well. Add baking powder and mix again.
Preheat oven to 375. Lightly grease 13” x 9” baking pan with cooking spray or grease large cast iron pan. Transfer batter to pan.
Prepare Vaghar: Heat oil in a small heavy bottomed soup pot on a medium heat, 2 to 3 minutes. Add fenugreek seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat to low and add asafetida powder and 1 teaspoon of sesame seeds. Take it off the heat and pour over batter. Take about 1 tablespoon of water and pour into pot and stir it to get all the remaining spices and pour into batter. Gently stir the batter to evenly distribute spices.
Sprinkle on top of batter remaining sesame seeds. Bake it uncovered for 50 to 60 minutes or until the Handvo is light golden brown on top and toothpick or knife inserted comes out clean. For the last 5 to 7 minutes, turn oven to broiler and let the top brown dark golden. Let it cool down for 20 to 30 minutes. Cut into squares and serve it warm with olive oil to drizzle over or cilantro chutney.
Prepare lilva: Put thawed lilva in a food processor and process it until crumbly, with some texture. Heat 3 tablespoons oil in a medium heavy bottomed soup pot. Add 1 teaspoon mustard seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add crushed lilva, 2 teaspoons each of chili and ginger, and coconut. Stir everything. Add garam masala and season with 1 ½ teaspoon of salt. Stir everything again. Cover the pot and let cook for 5 minutes to blend all the seasoning. Take off heat and add 2 teaspoons sugar, 1 tablespoon lemon juice and cilantro and stir. Set it aside.
Prepare ratalu: Cook ratalu either in microwave or on stove top with ½ cup of water. Once it is fork tender, mash it roughly, add starch and mix to coat ratalu with starch. Heat 2 tablespoons oil in another medium heavy bottomed soup pot. Add 1 teaspoon cumin seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add mashed ratalu, peanuts, 2 teaspoons each of chili and ginger. Season with 1 ½ teaspoon salt, mix everything and let it cook 2 minutes to blend seasoning. Take off heat and add 2 teaspoons sugar and 1 tablespoon lemon juice. Mix everything and set it aside.
Heat oven to 350 degrees. Lightly grease 13” x 9” baking dish.
Pour half of lilva mixture in baking dish and smooth it out. Pour half of ratalu mixture in baking dish and smooth it out. Repeat with the same.
Prepare Vaghar: Heat oil in a small heavy bottomed soup pot on a medium heat, 2 minutes. Add mustard seeds and let them sizzle. Lower the heat to low and add asafetida and sesame seeds. Take it off the heat and pour over the top layer. Evenly distribute oil and seeds.
Bake handvo, uncovered, for 15 to 20 minutes until top is light brown. Let it stand at least 10 minutes before serving. Cut into two inches squares and serve with cilantro chutney as an appetizer or light lunch.
This simple meal of grain and dal is a staple of Gujarati meal. In most Gujarati households, you will find Khichdi with dinner. It can be prepared many ways, even with vegetables, making it a one pot meal.
Ingredients
1 cup rice
¾ cup toover dal (split pigeon peas) or mung dal (with or without skin)
1 teaspoon turmeric
1 teaspoon salt or to taste
4 cups of water
Directions
Wash rice and dal together in a bowl until water is clear. Add 4 cups of water to cover rice and dal. Let it soak for 1 to 2 hours. (Soaking is optional).
Pour rice and dal along with water into a medium Dutch oven or a soup pot. Add turmeric and season with salt. Stir everything and cover pot with a lid. Let Khichdi cook for 40 to 45 minutes or until rice and dal are tender.
To cook khichdi in an Instant pot: Follow step 1. Transfer dal and rice to pot insert. Add turmeric and season with salt. Stir everything and cover pot with a lid. Set instant pot to pressure cook setting and set time for 15 minutes. For unsoaked rice and dal increase time to 20 minutes. Once cooking is over release steam and follow step 4.
Serve hot with yogurt or plain chass (lassi) or vaghareli chass.
In a medium Dutch oven or a soup pot, heat oil and ghee over medium heat until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Add remaining Vaghar ingredients and stir contents of pot. Follow step 2 and 4 of plain Khichdi.
To cook in an Instant pot: Follow step 1. Set instant pot to saute setting. Once inner pot is hot, heat oil and ghee until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Add remaining Vaghar ingredients and dal and rice with water. Stir the contents of pot and cover instant pot. Set it to pressure cook for 15 minutes. Increase time to 20 minutes for unsoaked rice and dal. Once cooking is over, release steam and follow step 4 of plain Khichdi.
¼ cup each quinoa, pearl barley, and cracked wheat (or millet)
½ cup split pigeon peas (toover dal)
2 tablespoons clarified butter or ghee
1 tablespoon olive oil
1 teaspoon black mustard seeds
Pinch of asafetida
½ teaspoon turmeric
½ teaspoon chili powder
3 whole cloves
One inch piece of cinnamon stick
7 to 10 curry leaves
1 inch piece of ginger, finely minced
1 jalapeno or serrano pepper (or to taste), finely diced
3 cups of water or more
1 teaspoon salt
Directions
Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes (soaking is optional).
In a medium Dutch oven or a soup pot, over medium-high heat, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water.
Turn the heat up and bring contents of pot to a boil. Reduce heat to low, cover the pot and simmer for 40 to 45 minutes or until all the liquid have absorbed and grains and dal are tender. Add more water if necessary.
To cook in an Instant Pot: Follow step 1. Set instant pot to saute setting. Once inner pot is hot, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water. Cover instant pot and set it to pressure cook for 20 minutes. For unsoaked grains and dal set for 30 minutes. Release steam once cooking is over and follow step 4.
Serve warm with plain chass (lassi) or vaghareli chass.
1 ½ cups toover dal (split pigeon peas) or mung dal (with or without skin)
4 cups water
2 teaspoons turmeric
2 teaspoons salt or to taste
3 tablespoons oil
1 tablespoon Ghee (clarified butter)
½ teaspoon fenugreek seeds
2 teaspoons mustard seeds
3 to 4 cloves
2 1-inch pieces of cinnamon stick
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
9 to 10 curry leaves
1 small onion, small diced
2 cloves of garlic, finely minced
2 inch piece of ginger, finely minced
1 small potato, medium diced
1 small carrot, medium diced
2 to 3 cauliflower florets cut into bite size pieces
½ cup frozen peas
Directions
Wash rice and dal together in a bowl until water is clear. Transfer dal and rice to a 3-quart slow cooker pot and add 4 cups of water. Add turmeric and season with salt.
In a separate frying pan, heat oil and ghee over medium heat until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Next add curry leaves, cloves, cinnamon sticks, black pepper and chili powder. Add onions and sauté them until translucent, 2 to 3 minutes. Add ginger and garlic and sauté for a minute. Add all the vegetables except peas and sauté for a minute. Pour everything on top of slow cooker pot.
Stir the contents of pot, cover and cook on high for six hours. For the last half an hour add peas.
Before serving check the seasoning. Serve hot with yogurt or plain chass(lassi) or vaghareli chass.
Notes
In this recipe you can use any vegetables (about 3 cups) you like. You can adjust the quantity of recipe depending on size of your slow cooker. The left overs can be frozen.
Many Indians keep fast during certain days. On those days they avoid eating foods with pronounced flavor which are called tamasic (bitter, sour, pungent, salty and dry) like garlic, asafetida, tamarind etc. They adhere to strict vegetarian diet which is sattvic (simple) like fruits, potatoes (root vegetables), rajgara (amaranth), singoda (chestnuts), sabudana (tapioca).
Ingredients
1 ½ cup sabudana (tapioca pearls)
1 medium size potato, cut into ¼ inch dice
4 tablespoons olive oil or more
1 teaspoon cumin seeds
1 jalapeno or serrano chili, finely diced
10-12 curry leaves
1-inch piece of ginger, finely minced
1 teaspoon salt or to taste
3 teaspoons sugar or to taste
¼ cup roughly chopped roasted peanuts, for garnish
¼ cup chopped cilantro, for garnish
½ cup plain yogurt, for serving
Directions
Transfer sabudana to a mixing bowl and cover them with water. Let them soak in water for at least two hours or overnight. (it should be almost double in size).
In a wok or frying pan heat oil on medium heat until shimmering. Add cumin seeds and let them sizzle. Add curry leaves and green chili. Sauté them until almost dry. Add ginger and potatoes. Add couple of tablespoons water and season potato with ½ teaspoon salt. Stir potatoes to cover them with spices. Cover wok or pan and let potato cook until tender, 7 to 8 minutes. Stir occasionally so that potato does not stick to bottom.
Uncover wok or frying pan. Let water evaporate if any left in wok or pan. Drain sabudana (if there is excess water) and gently separate the pearls with a fork. Add sabudana to wok or pan and immediately stir them so that they do not clump together. If khichdi looks dry add more oil, a tablespoon at a time. Season khichdi with salt, sugar and stir. Cover wok or pan for not more than 2 to 3 minutes. Uncover and garnish with peanuts and cilantro. Immediately serve with plain yogurt.
Steamed Savory Cakes with Rice and Dal (split pigeon peas)
Ingredients
For Dkokla Batter:
1 cup uncooked rice and ⅓ cup split pigeon peas (toovar dal) or 1 ½ cups Dhokla flour or 1 package of instant Dhokla mix
⅓ cup yogurt or ½ cup buttermilk
Water as needed
For Dhokla:
1 ½ teaspoons salt or to test
1 teaspoon sugar or to test
½ teaspoon ground turmeric
1 jalapeno or serrano chili, finely minced
1 inch piece of ginger, finely minced
¼ teaspoon baking soda
1 tablespoon olive oil
For Vaghar or Turka:
3 tablespoons olive oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
Pinch of asafetida
Pinch of chili powder
1 tablespoon chopped cilantro, for garnish
Directions
Combine rice and dal in a mixing bowl. Wash rice and dal few times until water is clear. Let rice and dal soak fully covered in water (about 3 cups) for 6 to 8 hours or until rice and dal is soft.
Drain water from rice and dal mixture. Grind rice and dal in a blender in batches of ½ cup to ¾ cup. Add yogurt (or buttermilk) and water as needed to move the contents of blender to make a thick batter. With flour, make a thick batter with water and yogurt or buttermilk. Cover tightly and let it ferment overnight or up to 24 hours in cold weather. For instant mix, prepare batter according to package directions. Omit all ingredients for batter except ginger and green chili.
To make Dhokla, lightly grease 2 metal pie dishes (or disposable pie dishes) with cooking spray or oil.
Add chilies, ginger, turmeric, salt and sugar in the batter. Dissolve baking soda in one tablespoon oil and add to batter and mix everything well. Pour the batter into pie dishes until ⅔ full and put it into a steamer two at a time or one by one and cook it for 12 to 15 minutes or until toothpick or knife inserted comes out clean. Remove dish(es) from a steamer and let it stand for 10 minutes. Cut it into 2 inch squares.
Heat oil in a wok or frying pan on a medium high heat until shimmering. Add mustard seeds let it sizzle. Lower the heat to medium and add asafetida, chili powder and sesame seeds. Add steamed squares and stir the contents until Dhokla are covered with spices. Keep it on low heat for 1 to 2 minutes, covered with lid. Garnish with cilantro. Serve with garlic or cilantro chutney. Can be served as an appetizer.
The colors of this recipe reflects the colors of Indian flag which works for making this as a celebration dish for India's republic day which is January 26.
To make Dhokla, lightly grease 2 metal pie dishes (or disposable pie dishes) with cooking spray or oil.
Add salt and sugar in the batter. Dissolve baking soda in one tablespoon oil and add to batter and mix everything well. Divide batter into approximately three equal parts in separate mixing bowls. Add cilantro chutney to one part, red pepper chutney to another, and green chili and ginger to last one.
Pour green chutney batter into pie dishes in equal amount and put it into a steamer two at a time or one by one and steam it for 5 minutes.
Uncover steamer, pour white batter over green batter into pie dishes in equal amount and steam pie dishes two at a time or one by one for another 5 minutes.
Uncover steamer, pour red batter over white batter into pie dishes in equal amount and steam pie dishes two at a time or one by one for another 5 minutes. Check doneness by inserting toothpick or knife. If it comes out clean then batter is cooked, otherwise steam for another 3 to 4 minutes.
Remove dish(es) from a steamer and let it stand for 10 minutes. Cut it into 2 inch squares.
Heat oil in a wok or frying pan on a medium high heat until shimmering. Add mustard seeds let it sizzle. Lower the heat to medium and add asafetida, chili powder and sesame seeds. Add steamed squares and stir the contents until Dhokla are covered with spices. Keep it on low heat for 1 to 2 minutes, covered with lid. Garnish with cilantro. Can be served as an appetizer.
Doodhi is a long pale green squash sold in Indian grocery stores. For this recipe if you cannot find doodhi, any type of squash works, but zucchini is better.
Ingredients
1 small or ½ medium doodhi (or 1 large zucchini, cut into ½ inch dice)
¾ cup channa dal (split chickpeas)
1 teaspoon salt or to taste
1 teaspoon turmeric
1 ½ teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
1 inch piece of ginger, finely minced
1 jalapeno or serrano chili, finely minced
1 small golf ball size piece of jaggery (Indian raw sugar)
2 tablespoons lemon juice
Water as needed
For Vaghar:
3 tablespoons olive oil
1 teaspoon cumin seeds
8 to 10 curry leaves
Pinch of asafetida
½ teaspoon chili powder
1 red dry chili
Directions
Rinse channa dal , transfer to a soup pot or a Dutch oven or a pressure cooker and add 1 ½ cups water. Cover the pot and let dal soak for 2 to 3 hours or until dal is soft (Soaking is optional).
Peel doodhi and cut into ½ inch dice, discarding the seeds. Keep the cut pieces into water. Once doodhi is cut, drain and add it to pot with channa dal. If you are using zucchini do not add at this point. Cover with lid and let dal and doodhi cook for 40 to 45 minutes or until dal is soft on a medium heat or cook in a pressure cooker according to manufacturer’s direction. Add zucchini after dal is cooked and let it cook for 5 minutes with dal, uncovered.
Once the dal is cooked, add turmeric and season with salt. Lower the heat and add jaggary, dhana jeeru, green chili, ginger and let it simmer for 4 to 5 minutes.
In a separate small soup pot, heat oil on medium high heat. Add cumin seeds and let it sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with spices over dal. Mix it, add lemon juice and let it simmer for two or three minutes. If Shaak is too thick, add some water. Garnish with cilantro before serving. Serve warm with Paratha or over rice.
For vegetarians in India, dal (legumes) is a main source of protein. Varieties of dal is available through out India and each region has a unique way of preparing dal for a meal. The most common variety of dal used all over India is toover dal (split pigeon peas). It is usually served with rice.
This sweet and sour split pigeon peas soup is part of Gujarati thali (plate) and served almost everyday. The use of jaggery in dal is more common in Gujarat than any other region in India.
Ingredients
¾ cup oily or unoily toover dal (split pigeon peas), uncooked
2 cups water
1 teaspoon salt or to taste
Small (golf ball size) piece of jaggary or 3 teaspoons sugar
½ teaspoon turmeric
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
½ teaspoon finely minced ginger
1 medium tomato, diced
1 ½ tablespoons lemon juice
1 tablespoon chopped cilantro, for garnish
For Vaghar (tempering):
2 tablespoons olive oil
¼ teaspoon fenugreek seeds
1 teaspoon brown mustard seeds
⅛ teaspoon cumin seeds
⅛ teaspoon asafetida
5 to 6 curry leaves
1 whole dry red chili (optional)
Pinch of red chili powder (optional)
Directions
Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional but it will reduce cooking time).
Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Once the dal is cooked, take off the heat.
Add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup.
Start heating the dal on medium heat. Add salt, jaggary, turmeric, dhana-jeeru, green chili and ginger. Stir dal and let it simmer for 10 to 15 minutes on low heat or a simmer burner.
To cook dal in instant pot: Wash and soak dal in instant pot container. Set instant pot on pressure cook setting and cook dal for 20 minutes (for unsoaked dal increase time to 30 minutes). Once dal is cooked, release steam and follow step 3. Next, set instant pot to sauté and follow step 4. Reduce simmer time to 5 minutes.
In a separate small sauce or frying pan, heat oil on medium high heat until shimmering. Add fenugreek seeds and let them sizzle. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with spices over dal. Mix it with dal, add lemon juice and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm along with meal of Indian flat bread and vegetable, and over rice.
Notes
You can follow this same recipe for whole and split mung beans, split lentils and black-eyed peas mix with split pigeon peas. Do not use mustard and fenugreek seeds, instead, use only 1 teaspoon of cumin seeds.
This type of dal (lachko) is often served with Kathi (yogurt and chickpea flour soup) in Gujarati Thali. It is thicker than soup like dal often served with a meal.
Ingredients
¾ cup mung dal (without skin)
1 teaspoon brown mustard seeds
Pinch of asafetida
¾ teaspoons turmeric
½ teaspoon red chili powder
½ teaspoon salt or to taste
2 tablespoons olive oil
Water as needed
Directions
Pick through mung dal and rinse it.
Heat two tablespoons of oil in a medium sized pot over medium high heat. Add ½ teaspoon of mustard seeds and let them sizzle. Add asafetida, turmeric and chili powder. Add 1 ½ cups of water, rinsed dal and season with salt. Stir everything. Partially cover the pot and let it come to boil. Once it comes to boil, uncover the pot and let dal cook until the foam on top subsides, about 7 minutes. Cover the pot and let dal cook for another two minutes or until tender.
Rinse dal and transfer to medium size soup pot. Add 1 ½ cups of water and let dal soak for 30 to 40 minutes. (Soaking is optional but it will speed up cooking).
Add tomato, cover the pot with a lid, and cook dal for about 45 minutes or until dal is cooked.
After dal is cooked, start heating dal on a medium heat. Add salt, turmeric, and dhana jeeru, green chili and ginger. Mix well. Let dal simmer for 10 to 12 minutes, stirring occasionally.
In a separate small sauce or frying pan, heat oil on a medium heat until shimmering. Add cumin seeds and let them sizzle. Add garlic, onion, garam masala and sauté them until onion is light golden brown, 3 to 4 minutes. Add whole chili and chili powder and sauté it for one minute and pour everything on top of the dal. Stir the dal and let it simmer for one minute. Add lemon juice and let it simmer for two more minutes. Garnish with cilantro and serve over rice or as a soup.
To cook dal in instant pot: Follow step one. Set instant pot on sauté setting for 20 minutes. Heat oil until shimmering. Add cumin seeds and let them sizzle. Add garlic, onion, green chili, garam masala and sauté them until onion is light golden brown, 3 to 4 minutes. Add whole chili and chili powder and sauté it for one minute. Add tomato and ginger and sauté for 2 to 3 minutes. Pour dal over Tarka and add salt, turmeric, dhana-jeeru and lemon juice. Add ½ cup water. Set instant pot to pressure cooker setting and cook dal for 20 minutes. (for unsoaked dal increase time to 30 minutes). Release steam and set instant pot to sauté setting for 10 minutes. (Optional: Heat 1 tablespoon of canola oil in small frying pan or soup pot until shimmering. Add 1 teaspoon cumin seeds and let them sizzle. Add pinch of chili powder and pour over dal. This will enhances flavor of dal). Garnish with cilantro and serve over rice or as a soup.
Sambhar is a staple of South Indian cuisine. It is served with variety of dishes like idali (steamed rice cakes), Dosa (crepes of dal and rice), Medu Vada (dal fritters) and Uttapam (rice and dal pancakes with vegetables).
Ingredients
1 cup toover dal (split pigeon peas)
1 medium tomato, diced
1 cup mixed vegetables like eggplant, zucchini and carrot, diced
5 to 6 pieces of sargavo (drum sticks), See Note.
1 teaspoon turmeric
1 ½ teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon tamarind paste or 2 tablespoons lemon juice
For Tarka:
3 tablespoons canola oil
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
1 teaspoon brown mustard seeds
½ teaspoon asafetida
1 tablespoon urad dal (optional)
12-15 curry leaves
1 small yellow or red onion, ¼ inch diced
1-2 dry red chilies (optional)
Directions
Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak dal in about 2 cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional).
Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Once the dal is cooked, take off the heat.
Add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup.
Start heating the dal on medium heat. Add salt, turmeric, dhana-jeeru and sambhar masala. Add mixed vegetables and drum sticks. Stir dal and let it simmer for 10 to 15 minutes on low heat or a simmer burner. Next, follow step 6.
To cook sambhar in instant pot: Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak dal in about 2 cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (soaking is optional but it will speed up cooking process). Add diced tomatoes. Set instant pot to pressure cooker setting and cook dal for 20 minutes. (for unsoaked dal increase time to 30 minutes). Once dal is cooked, release steam and follow step 3. Next, set instant pot to sauté for 15 minutes and follow step 4. Reduce simmer time to 10 minutes. Next, follow step 6.
For Tarka: In a separate small sauce or frying pan, heat oil on medium high heat until shimmering. Add fenugreek seeds and let them sizzle. Add urad dal and sauté until light brown. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with everything over sambhar. Mix it with sambhar, add lemon juice or tamarind pulp and let it simmer for two to three minutes. Garnish with cilantro before serving.
Notes
You can get sambhar masala and also mixed vegetables which includes drum sticks for making sambhar in frozen section in Indian grocery store.
In Bengal (Eastern part of Indian), Panch Poran (five spices) is widely used in recipes.The combination of five spices gives unique flavor.
Ingredients
Panch Poran: (five spice mixture)
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
½ teaspoon fennel seeds
½ teaspoon nigella seeds
Dal:
¾ cup uncooked masoor dal (split red lentils)
1 medium size tomato or ¼ cup tomato puree
2 tablespoons canola oil
½ medium size yellow or red onion, sliced
1 garlic clove, finely minced
½ teaspoon turmeric
1 teaspoon salt or to taste
1 ½ cups of water
1 tablespoon finely chopped cilantro, for garnish
For Tarka (tempering):
2 tablespoons canola oil
1 teaspoon cumin seeds
1 clove garlic, finely minced
Directions
Rinse dal and add 1 ½ cups of water and let dal soak for 30 to 40 minutes in a mixing bowl. (Soaking is optional but it will speed up cooking).
Combine spices of panch poran in a small bowl and set aside.
Roughly cut tomato and make a puree either in food processor or with hand blender with ½ a cup of water. Transfer to a bowl and set aside. Omit this step if you are using tomato puree.
Heat oil in a medium size soup pot until shimmering. Add panch poran and let seeds sizzle. Add onion and sauté until light golden brown. Add garlic and sauté for 30 seconds. Add dal with water, season with salt and turmeric. Stir dal to combine with spices. Cover the pot with a lid, and cook for about 45 minutes or until dal is cooked. Stir dal occasionally so it does not boil over.
After dal is cooked, start heating dal on a medium heat. Pass fresh tomato puree through a sieve. Add fresh puree or puree to dal. Let dal simmer for 10 to 12 minutes, stirring occasionally.
Make tarka: In a separate small sauce or frying pan, heat oil on a medium heat until shimmering. Add cumin seeds and let them sizzle. Add garlic and sauté for 30 seconds. Pour tarka on top of the dal. Stir the dal and let it simmer for one minute. Garnish with cilantro and serve over rice or as a soup.
To cook dal in instant pot: Follow step one to three. Set instant pot on sauté setting for 20 minutes. Heat oil until shimmering. Add panch poran and let all seeds sizzle. Add onion and sauté until onion is light golden brown, 3 to 4 minutes. Add garlic and sauté it for 30 seconds. Add dal along with water, season with salt and turmeric. Pass fresh tomato puree through a sieve. Add fresh puree or puree to dal. Set instant pot to pressure cooker setting and cook dal for 20 minutes. (for unsoaked dal increase time to 30 minutes). Release steam and again set instant pot to sauté setting. While dal is simmering to prepare tarka, follow step 6.
