Chana dal with white-gourd (Dhudi)

Ingredients:
200gm White-gourd
1 cup Chana Dal (Bengal gram)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1 tbsp lemon juice
Salt to taste

For temper:
2-tbsp oil
1\2 tbsp cumin seeds
2 dry red chillies
1 tbsp garlic red chilli paste

Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.

Step 3: Let it be cool for 5 minutes and after that mix with big spoon.Step 4: Peel the white-gourd and cut into small pieces.

Step 5: Heat the oil in a frying pan add dry red chillies and cumin seeds.

Step 6: Sauté on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder.Step 7: Cook on medium flame until it becomes soft.

Step 8: Then add garlic-red chilli past in low flame. Take care of red color of paste is not change.
Step 9: Pour the chana daal and stirring.

Step 10: Cook until the daal was boiled.
Step 11: Then add red chilli powder, turmeric powder and salt to taste.

Step 12: Mix well and cook another 5 minutes.
Step 13: Cook dal for 5 minutes more and add lemon juice just before going to turn off the flame.
Step 14: Turn off the flame and garnish with coriander leaves.
Step 15: Serve hot with Paratha…

Recipe of Partha is here………….

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Bottle Gourd-Bengal gram( Lauki-Chana Dal)

In Gujarat we call Dudhi chana nu Shaak.

Ingredients:

1-cup soaks Bengal gram (Soak 1 hour)
2-cup chopped Bottle gourd (Lauki/White gourd)

Ingredients for temper:

2-tbsp oil
1\2-tbsp garlic+ red chilli paste
1\2-tbsp mustard seeds
1\2-tbsp cumin seeds

Ingredients for masala:
1\2-tbsp turmeric powder
1\2-tbsp red chilli powder
Salt to taste.

Method:
Step 1: Drain the excess water from chana dal(Bengal Gram) and keep it aside.

Step 2: Heat the oil in cooker.
Step 3: Add the mustard seed and cumin seed in it. When they are pop up then add garlic red chilli paste in it.

Step 4: Add soak chana dal in it.

Step 5: Add chopped bottle gourd(Lauki), turmeric powder, red chilli powder and salt to taste.

Step 6: Mix well and add little water (half cup) in it and closed the cooker lid.

Step 7: Cook up to three vishal of cooker.

Step 8: Let it cool for 5 minutes and after that garnish with coriander leaves.

Step 9: Serve hot with Bajri Rotala and green chilli pickle.

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Idli,Sambhar and Chutney

Idli
For making fluffy soft idlis you need:
4 cups idli rice
1 cup split urad dal
1\2 cup Fenugreek (methi) seeds

Soak:
* Wash and soak the urad dal, idli rice and fenugreek seeds separately in water for at least 6 hours.
To Grind:
* Drain the extra water from fenugreek seeds, rice, urad dal and mix all together.


* Grind this material in mixer with adding minimum water.


* Make a smooth batter and add salt. The final batter should not be too thick or too watery.


To make idlis:
* Allow the batter to ferment for at least 12 hours.

Preparation:
Step 1: Heat 1 cup of water in idli cooker.
Step 2: Add the 3 tablespoons of batter in each of the idli plate and put it in idli cooker. Close the idli cooker with lid.


Step 3: Cool for about 10-12 minutes. Let stand for 1 minute and unmould.


Step 4: Serve hot with chutney of your choice and sambhar.



Cooking Tip:
* Well fermented flour will give really fluffy and soft idli’s.
* If you live in US or any cold country, try keeping the flour in a conventional oven and keep the light on inside the oven.
* Fenugreek seeds is good for health so I add this in batter.

Sambhar

Ingredients for sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon

Method for the sambhar masala:

Step 1: Roast all the ingredients individually in a pan.

Step 2: Grind them together in a grinder.

Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.

Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.

Method for the Sambhar:

Step 1: Wash the tuvar dal. Cook it in cooker with sufficent water. Grind with grinder.

Step 2: Boil the vegetables and add salt to taste.
Step 3: Drain extra water form cook vegetables.

Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.

Step 5: Add finely chopped onion in it and fry for few minutes.

Step 6: Now add the vegetables in it and cook for one minute.

Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.

Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.

Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa.

Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.

Idli Chutney

Ingredients:

1 cup fresh/frozen coconut

½ cup dalia (Pottu Kadali/ fried gram dhal)

4 green chilis

Salt to taste

For seasoning:

2 tbsp oil

1/2 tbsp mustard seeds

1/2 tbsp urad dal

3-4 curry leaves

Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.

Step 2: Heat oil and add mustard seeds. When they start popping, add urad dal.

Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.

Step 4: Mix well and serve with hot dosa or idli.