DALS: THE PULSE OF INDIA by FBAISalt

Dals: DALS:The THEPulse PULSEOf OFIndia INDIA 27 Dal based regional recipes contributed by Chefs, home chefs and food lovers

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DALS: THE PULSE OF INDIA

Foreword Every Indian - it doesn't matter in which part of the country we have our roots or residence - has an intimate relationship with dal. Known to Westerners as lentils or pulses, this ingredient is not only a big source of protein for most Indians, but is also inextricably entwined in our lives through our culture and traditions. It's often the first thing we taste in life as babies transiting from mother's milk to semi-solids. It plays an important part in our daily diet as well as our special festive foods (everything from Pinni to Laddoos to Puran Poli to Payasam). We consume it with gusto from coast to coast and from hills to deserts to forests to plains. The poorest meal isn't complete without a humble bowl of daal, whereas even the richest Indian can feel completely satisfied with home-made daalroti or daal-chaawal with ghee, papad and achaar. Undoubtedly a great unifier, there's also an immense diversity of daal, which it's important to document and celebrate. When Sameer Malkani, co-founder of the FBAI approached me to write the foreword for this e-book, Dals â&#x20AC;&#x201C; The Pulse of India, I was delighted to know they were reaching out to foodies, home cooks and chefs from across the country for their favourite recipes. It's an idea whose time has come. I hope that you will enjoy saving and savouring, reading and recreating these wonderful daal recipes that have been so painstakingly put together by The FBAI in this truly accessible, shareable format, just as much as I am.

Priya Pathiyan Independent Lifestyle Journalist @priyapathiyan Priya Pathiyan is a chronicler of all aspects of lifestyle whose forte is fresh perspectives on destinations and dishes. She has been a lifestyle journalist for more than two decades with mainstream and niche publications, including a stint as editor of an international magazine title.

DALS: THE PULSE OF INDIA

Editor’s Note Dal is the term used in Indian Subcontinent for dried split pulses. These pulses are the staple food in Asian countries – India, Nepal, Pakistan, Sri Lanka and Bangladesh. They are frequently eaten with flatbreads like rotis, chappattis, etc. or rice. Being a Dal lover and foodie myself, we at the FBAI thought to publish an e-book in which we asked chefs, food bloggers, homemakers and more from the FBAI community to contribute recipes in which dal is the core ingredient and little did we realize the amazing response we would receive from our across the country. There were recipes in dal was used like never before. Dal recipes included soups, fritters, variations of a regular dal. We also received authentic regional recipes of dals and their variations from Sindhi to Bihari, Punjabi to Bengali, Maharashtrian to down South Indian cuisines. The regional recipes, being of personal interest to me we decided to collate and share with all select dal recipes. Presenting - Dals: The Pulse of India, a book which every foodie will love to read and hopefully find some new recipes and its variations that you recreate at home. These are real recipes from real people, so do enjoy this gastronomical journey of the “DAL” world.

Ekta Agarwal Editor - Dals: The Pulse of India @ektahyd1

DALS: THE PULSE OF INDIA

Founder’s Note Presenting - Dals: The Pulse of India, an e-book that has 29interesting recipes of dishes where lentils are the main ingredient. Lentils are consumed in each and every household across our sub-continent and we at the FBAI thought to crowd-source some interesting recipes from our community and share it with the rest of the world. I wish to thank Ekta Agarwal, our Editor who worked tirelessly to compile recipes received and the FBAI Team to help shortlist. Priya Pathiyan thank you for the appropriate Foreword for our first recipe e-book. Your steadfast support is always appreciated. Watch out … there’s a lot more in store! Happy cooking until then!

Saloni Malkani Co-founder – the FBAI @salloni / @foodbloggerai

DALS: THE PULSE OF INDIA

INDEX Recipe and contributor • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Groundnut and White Pumpkin Pitlai by Shwetha Jaishankar Moong Dal Bhajiyas by Amit Pamnani Dhungari Lasooni Dal Khichdi by Reetu Uday Kugaji Sindhi Khatti Dal by Aniket Gulabani Kerala Parippu (Dal) Curry by Shweta Menon Patpatar Bora/ Jute Leaves by Chandrima Sarkar Moong dal, Oats and Kale Dosa with Avocado, Peanut and Jalepeno Chutney by Grishma Mehta Lentil Potato Soup by Sonal Solanki Parippu Payasam by Priya Pathiyan Khasta Kachori by Indrani Sen Kaavilche Polae or Bhajji by Saher Khanzada Gujrati Dal Stuffed Dhokli by Brinda Majithia Khatti Hyderabadi Dal by Bela Gupta Srilankan Dal by Mitesh Rangras Watli Dal by Neelima Nitin Healthy Dal Pitha by Nita Mehta Dal Shukno by Purabi Naha South Indian Patra by Krithika Chandrasekaran Dhotal Dal by Nina Narsian Dal Pakwani by Pushpa Moorjani Magas by Drashti Harshvadan Dholakia Cholar Dal Diye Begun Er Dolma by Sumitra Chowdhury Khandeshoi Urdachi Dal by Harshada Sandhan Lentil and Chocolate Mousse by Ratnaboli Roy Dal Makhani/ Dal Bukhara by Shalini Digvijay Dal Peetha by Rachna Prasad Jhinge Diye Matar Dal by Ananya Bannerjee Shevgachya Shengachi Dal by Naina Goregaonkar Pongal by Chef Pallavi Nigam Sahay

Page 1 3 6 10 13 15 18 22 24 26 30 33 39 42 44 46 48 50 52 54 59 62 67 70 72 76 80 82 85

DALS: THE PULSE OF INDIA

Shvetha Jaishankar @ShvethaJ

Shvetha is a former runway model, Miss India International and Miss International. She is also the founding trustee of A Lot of Dreams an NGO that fully sponsors college education for girls from poor families in Chennai and grooms them to take up careers of their choice. GROUNDNUT AND WHITE PUMPKIN PITLAI (serves 6) Preparation time: 15 mins Cooking Time: 20 mins Ingredients: • 400 g white pumpkin (ash gourd), medium dice • 200 g fresh groundnut shelled • 75 g cooked split pigeon peas (toor dal) • 1 big lime-sized tamarind, juice extracted • ¾ tsp mustard seeds A few curry leaves • A few sprigs of fresh coriander leaves • Salt to taste

DALS: THE PULSE OF INDIA

… GROUNDNUT AND WHITE PUMPKIN PITLAI For the Dry Roast Powder: • 2 tbsp coriander seeds • 1 tbsp split Bengal gram (chana dal) • 5-6 dried red chillies • 1 tbsp coconut, scraped Method: • In a medium frying pan, dry roast the coriander seeds, chana dal, red chilies and coconut and once cooled, powder them and set aside. make sure chana dal does not burn while frying. • Boil the groundnuts in the tamarind water with salt and turmeric. After few minutes, when the groundnuts are half cooked, add the pumpkin and curry leaves. • When everything is cooked and there is no raw smell of spices, add the ground powder. Season with mustard seeds and add chopped coriander leaves and the cooked toor dal. After one boil take off the flame and serve hot with rice or chapattis. Variation: Substitute the groundnut with pressure cooked chickpeas (Kabuli chana). You can replace Ash gourd with chopped brinjals. 2

DALS: THE PULSE OF INDIA

Amit Pamnani @amitpamnani77

Amit Pamnani has been a Chef since the last 20 years, worked in various forms of eateries including 5 star hotels, Cruise Liners, Classical French Brasserie, Fine Dine Restaurants, been a Food Editor for BBC Good Food Magazine India, Corporate Chef for a Dairy Company and now settled in Indore running his own Culinary Homestay titled “Stay with a Chef” MOONG DAL BHAJIYAS (Streetfood dish from Indore serves 4) Moong dal ke bhajiye or Mangode, is a very popular Indore street food. These bhajiyas are made by soaking split moong dal or dhuli hui moong ki dal overnight and then blending it into a thick paste. Then they add spices, chillies and sometimes onions to it and then deep fry them until crisp on the outside and soft on the inside. Time taken: 30 minutes plus soaking Ingredients: • Moong dal, split (dhuli hui) -1 cup

DALS: THE PULSE OF INDIA

… MOONG DAL BHAJIYAS • • • • • • •

Ginger - 1 tbsp, grated Green chillies - 2, chopped Chilli powder - 1 tsp Black pepper - 1 tsp Coriander powder - 1 tsp Salt to taste Oil - 2 cups, to deep fry

Method: • Soak the moong dal in plenty of water for 3-4 hours or preferably overnight. • Drain the moong dal and put in a blender. Add the ginger, green chillies and the spices and make a thick paste with just a little water. The mixture should be of dropping consistency. • Add salt to taste. Heat oil in a kadai or a wok. Once the oil is hot, drop in spoon fulls of the moong dal paste and fry on a medium heat till golden and crisp.

DALS: THE PULSE OF INDIA

… MOONG DAL BHAJIYAS • Drain the bhajiyas from the oil and sprinkle with chaat masala and serve with green chutney and fried green chillies. • Drain the bhajiyas from the oil and sprinkle with chaat masala and serve with green chutney and fried green chillies.

DALS: THE PULSE OF INDIA

Reetu Uday Kugaji @chefreetuudayk

Chef Reetu Uday Kugaji is a Culinary Expert, Mentor, Food Blogger and Author, Hospitality and Food Consultant. She believes that food is like oxygen to her. Food for her is God. DHUNGARI LASOONI DAL KHICHDI (serves 4) An Indian Style savoury Porridge prepared with rice and skinless split green gram tempered with clarified butter, garlic, boria chillies and Curry leaves smoked with live coal n garlic. Preparation Time: 30 minutes Cooking Time: 20 minutes Ingredients: • Clarified Butter – ½ tbsp. • Cinnamon - 01 inch piece • Cloves – 04 nos. • Black peppercorns – 04 nos. • Cumin seeds - 1 tsp. • Onion , sliced thinly- 01 no. 6

DALS: THE PULSE OF INDIA

… DHUNGARI LASOONI DAL KHICHDI • Green chillies, slit- 02 nos. • Basmati rice - ½ cup • Split green gram , skinless - ½ cup • Turmeric powder - ½ tsp • Salt to taste • Water - 4 cups • Garlic , chopped- 06 cloves For the tempering: • Clarified Butter - 1 tbsp. • Garlic thinly sliced- 06 cloves • Boria Chilies- 04 nos. • Curry leaves- 01 sprig For the Dhungar: • Live Coal- 01 no. • Clarified Butter- ½ tsp. • Garlic- 02 flakes Method: • Pick, Wash and soak rice for 10 minutes and dal for 20 minutes in enough water, but separately.

DALS: THE PULSE OF INDIA

... DHUNGARI LASOONI DAL KHICHDI • Heat ghee in a pressure cooker. Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle. • Add sliced onion and slit green chilies and sauté till the onions turn light brown in color • Add the drained rice and dal. Add turmeric powder, salt and water. • Cook until rice and dal is thoroughly cooked i.e 01 whistle on a high flame. • Add more water if required. Heat ghee for tempering in a nonstick pan. • Once the ghee is hot, add curry leaves, sliced garlic and boria chilies. Pour the tempering over khichdi. • Place a steel bowl over the khichdi ,place the live coal with garlic cloves in the bowl , pour the clarified butter on top of it.

DALS: THE PULSE OF INDIA

... DHUNGARI LASOONI DAL KHICHDI • Cover with a tight fitting lid, to prevent the smoke from escaping. • This smoking technique of cooking is known as “Dhungar”. Serve hot with Plain Curds/ Raita / Green coriander mint and yogurt Chutney/Pickle of your choice.

DALS: THE PULSE OF INDIA

Aniket Gulabani @spankiet

SINDHI KHATTI DAL (Sindhi Cuisine serving 4) This recipe is a rather odd one. It’s a cross between a Hyderabadi Khatti Dal and Hot Sambhar, while bearing some resemblance to a Sindhi Kadhi chawal. Tooar dal or split pigeon pea is used to make it. The spices are all individually fried in oil, then blitzed to a coarse powder, which is then added back to the dal and a wooden churner is used to combine everything. We use vegetables like cluster beans, drumsticks and aubergine for this dal, but you could just as easily pop potatoes, ladyfinger and even seasonal gourds. Always serve your khatti dal with sweet boondi or boondi ladoo, as this changes the flavour profile completely. Ingredients: • Toor dal (Split Pigeon Peas), soaked for two hours – 1 cup • Salt 1 heaped tsp • Khatti Dal Masala - 2 tbsp (recipe below) • Drumsticks, peeled and cut into 2-inch sticks – 1 • Lady-fingers, trimmed and slit – 6 to 8 • Cluster Beans, trimmed – 8 to 10 10

DALS: THE PULSE OF INDIA

… SINDHI KHATTI DAL • • • • • •

Aubergine, cut into quarters – 2 to 3 small Curry leaves - 8 to 10 Tamarind pulp from a lemon-sized ball of about 50g max Sugar - 1 tsp Salt to taste Oil - 1 cup

The Khatti Dal Masala (yields 1 cup of masala) • Coriander seeds whole - 3/4 cup • Cumin seeds - 1/4 cup • Fenugreek seeds - 2 heaped tbsp • Kashmiri Red Chillies – 25 to 30, or more Method: • Wash and boil the dal with salt and 3 cups of water in a pressure cooker till well done; approximately 4-6 whistles depending on how long the dal has been soaking for. • While the dal is boiling, get on with the masala. In a small wok (kadai), take approximately a cup of oil and fry the masalas individually till slightly pink. At the end add cumin seeds, fenugreek, coriander and chillies. Fish them out with a metal strainer or slotted spoon. Leave it aside to cool and start chopping the vegetables. 11

DALS: THE PULSE OF INDIA

… SINDHI KHATTI DAL • Next, grind the masala to a coarse consistency using some of the leftover oil from frying, and store it in a sterilised jar. • Once the pressure has released, use a wooden hand churner to blend the dal until it is blended into a smooth paste. • Always blend a hot dal, or alternately, you can use a handblender here. • Once it has become smooth, add two tablespoons of this masala, or more if you like (as per your taste). • Continue to blend till the whole dal becomes an orangeish red colour. Throw in the curry leaves and the cut vegetables, put the dal back on full flame, and bring it up to a boil, stirring occasionally. • At this stage, you can adjust the liquid in the dal as it will just thicken further as the vegetables continue to cook, adding more water as you go. We easily put two cups by the time the dal is done. • When the vegetables are almost cooked, add the sugar, followed by the tamarind pulp, taking care not to add all the pulp all at once. Save some and go strictly by taste. Lastly, adjust the sugar and some salt, if necessary. Serve this with steamed rice, sweet boondi and wafers. 12

DALS: THE PULSE OF INDIA

Shweta Menon @chef_shwetsie_m

KERALA PARIPPU (DAL) CURRY (Cuisine of Kerala serving 4) Ingredients: • Split Green Gram (Moong dal) - 1 cup • Grated Coconut - ⅓ cup • Cumin Seeds (Jeera) - ½ tsp • Green chilli - 2-3 • Turmeric powder - ¼ ts • Ghee/Coconut oil - 2-3 tsp • Water - ½ ltr • Vegetables par boiled (optional) • Potato, par boiled – 1 • Drumstick, par boiled – 2 • Ash gourd (Lauki), par boiled – ¼ cup For Tempering • Small onion sliced finely - 3-4 • Mustard seeds - a pinch • Dry Red chilli – 2 • Curry leaves – a few, Salt as per taste 13

DALS: THE PULSE OF INDIA

… KERALA PARIPPU (DAL) CURRY Method: • Grind together coconut, cumin seeds, green chilli and turmeric powder with 1 tbsp water into a smooth paste. • Add 3 cups water to the moong dal and pressure cook for 6-8 whistles on full flame or until done. Switch off the gas and let the pressure drop naturally. • Mash the cooked dal using a wooden spoon. Add the parboiled vegetables. Add ground coconut paste, salt and ½ - 1 cup water to the mashed dal. Let it cook on low flame for 5 mins. Remove from heat. • Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli. Fry till small onion becomes golden brown. • Pour over cooked dal. Serve with rice and poppadum, and some ghee on the curry, Eat with a smile :)

DALS: THE PULSE OF INDIA

Chandrima Sarkar @notoutofthebox

PATPATAR BORA/JUTE LEAVES FRITTERS (Bengali cuisine serving 4-5) Jute leaves (locally known as ‘Patua’) are seasonal produce. Bengalis love this green and ‘Patpatar Bora’ is one of the dishes they do with it. Jute leaves are not bitter, and the taste of these fritters is crunchy. Many people make these fritters with besan/gram flour. But, she has learned to make them with Motor Dal (Yellow split Peas) from her Mother. The uniqueness of this dal lends a beautiful taste, texture to the fritters and makes them addictive. Ingredients: • Jute leaves/Pat shaak- 250g approx. • Motor Dal/Yellow split Peas – 1 cup • Turmeric powder- ¼ tsp • Salt • Vegetable oil for frying

DALS: THE PULSE OF INDIA

… PATPATAR BORA/JUTE LEAVES FRITTERS Method: • Wash motor dal 2-3 times, after that soak the dal with 2 cups of water for 3-4 hours. Drain, make a smooth paste of the soaked dal by using a food processor. • Separate clean, tender jute leaves from the stems, and keep them in a colander. Wash well under running water, keep aside (in the colander itself) for some time to drain the water completely from the leaves. Now in a bowl, add the lentil paste, jute leaves, salt and turmeric powder. Mix well, no need to add any water into this because the wet leaves are enough for binding. • Heat 1½ cups of vegetable oil in a deep frying pan/kadai. To make the fritters (bora) now take some portion by using your fingers from the leaves and lentil paste mixture and drop into the hot oil. Fry the fritters on low-medium heat until golden brown in color. Fry 3-4 fritters at a time. • Serve immediately as a side dish with dal and steamed rice. Enjoy!

DALS: THE PULSE OF INDIA

â&#x20AC;¦ PATPATAR BORA/JUTE LEAVES FRITTERS Note: While making the fritters, try to give them a round flat shape before dropping into the oil, so that they cooked well from the inside.

DALS: THE PULSE OF INDIA

Grishma Mehta @grish_s

She is an amateur parent of an over-experienced 6 year old boy, a chef by profession, a food blogger of the nonconformist variety and a firm believer in Karma! She loves India & Indian food but her love for mixing cuisines pretty much trumps everything else! MOONG DAL, OATS & KALE DOSA WITH AVOCADO, PEANUT & JALAPENO CHUTNEY (Indian Cuisine serving 4) Ingredients (for dosa batter) • 2 cups soaked mung dal* (green split lentils) • 2 cups Old fashioned rolled oats (soaked for about 5 mins and drained) • 2 cups chopped fresh Kale (stalks removed) • 1-2 tbsp Ginger-Garlic paste • Salt to taste • 1/2 tsp Turmeric Powder • 1/4 tsp Asafoetida (optional) • 1/2 tsp Cumin Powder • Water to grind *after soaking for about 6-8 hours, the dal more than doubles up in volume, so soak accordingly 18

DALS: THE PULSE OF INDIA

… MOONG DAL, OATS & KALE DOSA WITH AVOCADO, PEANUT & JALAPENO CHUTNEY Preparation (for the dosa batter): • Add the first three ingredients in an electric grinder and blend, adding as little water as possible since these ingredients are well hydrated to begin with. • Paste should be fine and smooth. Consistency should be little thinner than pancake batter. Do that in batches • Add the ginger-garlic paste, turmeric & cumin powders, asafoetida and salt. Ingredients & Utensils (for making Dosa) • Dosa/ crepe pan / flat bottomed non-stick large pan • Ladle or a steel cup to spread the batter Spatula • Prepared batter • Butter to spread Preparation: • Heat the pan/ griddle. • Once really hot, turn the flame to low and spread out the batter in a thin circle using a ladle. • Spread some butter on it using a metal spatula.

DALS: THE PULSE OF INDIA

... MOONG DAL, OATS & KALE DOSA WITH AVOCADO, PEANUT & JALAPENO CHUTNEY • Turn on high till it starts to brown . • Roll it up using the spatula and serve. • Repeat Or (and I highly recommend) • Once you got all of the above ready, all you need to do is watch a dosa making YouTube video and go for it! • Serve with the Avocado & peanut chutney. Ingredients (for the chutney): • 1 Avocado: pitted and scooped • 1 cup chopped Cilantro • 1/2- 1 Jalapeño • 1/4 cup peanuts • 1-2 tbsp Chipotle Chili Powder/ Taco Seasoning • Salt n Pepper to taste • Lime juice to taste • Water to adjust the consistency

DALS: THE PULSE OF INDIA

... MOONG DAL, OATS & KALE DOSA WITH AVOCADO, PEANUT & JALAPENO CHUTNEY Preparation (for the chutney): • Blend all the ingredients together using just enough water to get a thick non-runny chutney. (Think ketchup). • Save the salt & lime for the end, so you can adjust the consistency without stress!

DALS:THE PULSE OF INDIA

Sonal Solanki @ planetsonal

LENTIL POTATO SOUP (serves 4-6) Adding potato to any recipe makes it yummy, and adding lentils to it makes a hearty, healthy, yummy soul food. This soup will be filling , yet light to digest. This soup requires the basic staples from the pantry and easy to make with potato and lentils as core ingredients but with the twist of adding carrot in it. Ingredients: • Lentils – 1 1/2 cup (I used Split Bengal Gram (Chana Dal). Any dal can be used. • Potato – 1, peeled and cubed • Carrot (optional) – 1, peeled and cubed • Garlic – 3 cloves • Water 1 to 1 1/2 liter • Vegetable stock (optional) – 1 1/2 cup (can use water instead) • Milk – 1 cup • Salt – to taste • Pepper – to taste • Oil – 1tsp 22

DALS: THE PULSE OF INDIA

… LENTIL POTATO SOUP • Pine nuts (optional) – 1 tbsp roasted, chopped nuts. • Oregano – a pinch • Lemon juice – 2-3 tsp Method: • First heat oil and add chopped garlic. Saute for a minute. Add potatoes and carrots. Saute for 2-3 minutes. • Add washed lentils. Saute for a minute. Now add about a liter of water and vegetable stock (if using). • Let it come to a boil. Then reduce the heat and put it to simmer for about half an hour, till lentils are cooked. Turn off heat. • Puree the mixture in a blender until smooth. Put it to the soup container. Add the remaining water. • Now add milk, salt and freshly ground black pepper to taste. Let it simmer for another 20 minutes and add lemon juice. The consistency of the soup should be quite thick. Please note that once it cools down, it does become thicker due to the lentils in it. • Serve piping hot. Dress it with roasted pine nuts (or any nuts), oregano, and freshly ground black pepper. enjoy!

DALS: THE PULSE OF INDIA

Priya Pathiyan @priyapathiyan

PARIPPU PAYASAM (Kerala cuisine serving 4-5) This is a popular sweet made across Kerala. For someone like her who dislikes Moong Dal immensely, it came as a revelation when she discovered that the delicious dessert her Keralite grandma dished out ever so often was made of the same loathed lentil! For her, it's a defining dish of her heritage and one that she relishes like no other. Ingredients: • 1/3 cup Yellow moong dal (preferably the tiny variety) • 1 litre milk. Milk extracted from one coconut. • 250 gms Jaggery • 1 tbsp All Purpose Flour (Maida) • 6 cardamoms • 1 pinch Nutmeg powder • A pinch of salt • A few Cashew nuts, almonds and raisins • 1 tsp Ghee 24

DALS: THE PULSE OF INDIA

… PARIPPU PAYASAM Method: • Roast the dal slightly (it should not be brown). Add the milk and cook till dal is soft. • Add coconut milk and All purpose Flour (maida) (dissolved in little water), stirring constantly till the mixture thickens and covers the back of a spoon. • Add Jaggery (cut into small pieces or scraped into bits) and stir till it melts and dissolves completely. • Powder cardamoms and add along with a small pinch of salt (if desired). Garnish with cashewnuts or almonds and raisins fried in ghee. Serve hot.

DALS: THE PULSE OF INDIA

Indrani Sen @indranwillteach

KHASTA KACHORI (Gujrati cuisine serving 12 kachoris ) The above dish is crispy fried balls stuffed with spicy lentils. With a bite, the ball cracks in the mouth releasing a blast of flavors. This snack is prepared during Diwali when we light up our house with diyas, candles etc. Prep Time -20 mins Cook Time - 15 mins Total Time - 35 mins Ingredients: For Outer Crust • Refined Flour - 2 cups • Oil - 1/4 cup • Salt - 1 tsp 26

DALS: THE PULSE OF INDIA

… KHASTA KACHORI For Filling • Yellow Lentils (Moong dal) - 2 cups soaked • Fennel Seeds Whole - 1 tsp • Fennel Seeds Powder - 2 tbsp • Dry Mango Powder(1 tsp) • Cumin Powder - 1 tbsp • Asafoetida (Hing) - 1 tsp • Red Chilly Powder - 1 tbsp • Sugar - 2 to 3 tbsp • Oil - 125 ml or 1/4 cup For frying • Vegetable oil (2 to 3 cups) depending on the depth of your pan. Method for the stuffing • Grind the lentils into a smooth paste. Add oil in the pan and heat. • Add fennel seeds followed by the spices. Then add the lentil paste. Stir vigorously. Add salt and sugar. 27

DALS: THE PULSE OF INDIA

… KHASTA KACHORI • Fry till the mixture is dark in color and leave the sides of the pan. • The mixture should not stick to the sides of the pan at all, if it sticks ,you should add more oil. • This stuffing could be prepared ahead and stored. Method for making the Kachoris • Take a small ball of flour and with your fingers make a deep bowl out of it. • Keep a small ball of stuffing at the center. Close the ball. • Like this make 10 to 12 kachoris out of the dough. Method for frying the Kachoris: • Add oil in your pan and keep it on low heat. Add 3 to 4 kachoris or the small stuffed balls in cold oil. • Let the kachoris fry on slow it. This will make the outer crust crispy and uniform. It will take around 10 to 15 minutes.

DALS: THE PULSE OF INDIA

… KHASTA KACHORI • With a spoon stir the ball intermediately so that all the sides are brown uniformly. When all the sides get reddish brown, take it off from the heat and serve with tea and coffee. • Store them in air tight container for more than a week outside in room temperature.

DALS: THE PULSE OF INDIA

Saher Khanzada @bombayglutton

KAAVILCHE POLAE OR BHAJJI ( Kokani Muslim cuisine serving 4) These are Maharashtra's Kokani Muslim community's version of Dal Pakodas. This dish derives its name from the cast iron pan called Kaavil in which these pakodas are made. The core ingredient is Toor dal (Split Pigeon Peas). The batter is made by mixing the onions, green coriander and different spices in grainy paste of the dal. The pakodas (fritters) are not deep fried but are flattened out in the pan itself and shallow fried. Prep Time: 10 minutes Cooking Time: 15- 20 minutes Makes: 6-8 pieces Ingredients: For the Dal Paste: â&#x20AC;˘ 8 tbsp Toor dal, soaked overnight 30

DALS:THE PULSE OF INDIA

… KAAVILCHE POLAE OR BHAJJI • • • • • •

2 tbsp Water ½ tbsp Garlic, finely chopped ¼ tsp Salt 2 tbsp Water ½ tbsp Garlic, finely chopped ¼ tsp Salt

For the Batter: • 5 tbsp Onions, finely chopped • 3 tbsp Fresh green coriander, finely chopped • 2 tsp Red chilli powder • 2 tsp Coriander powder • ¼ tsp Turmeric powder • ¼ tsp Cumin seed powder • ¼ tsp Salt For Frying: • Oil (1-2 tbsp for each round of frying)

DALS:THE PULSE OF INDIA

… KAAVILCHE POLAE OR BHAJJI Method: For the Dal Paste: • Add dal along with remaining ingredients to the blender to make a coarse, grainy paste. • Keep aside. For the Batter: • Combine all ingredients in a large mixing bowl for the batter and gently mix with hand. • Add the dal paste now to the ingredients to mix well. For Frying: • Heat oil in a cast iron or non-stick pan on medium heat. • Spoon roughly one tablespoon of the batter once the oil is hot. Flatten out the batter in the pan itself to get a half cm thick, palmsized fritter. • Fry each side for 4-5 minutes on low flame until crisp and brown crust develops • Serve hot with tamarind chutney and steaming hot kori cha or lemongrass tea without milk

DALS: THE PULSE OF INDIA

Brinda Majithia @myediblelove

Digital marketer by profession, accidental food blogger, millennial by definition, she truly believes in memories over meals. And here comes her little innovative, unique, truly traditional, kind of lost in the fusion fare, and yet still not forgotten… GUJRATHI DAL STUFFED DHOKLI (Gujrati cuisine serving 3) Dal Ingredients: • Split Pigeon Peas (Toor dal) – 1 cup • Peanuts – handful • Kokum – 4 – 5 • Jaggery – 1 cup • Salt – as per taste • Turmeric Powder – pinch

DALS: THE PULSE OF INDIA

… GUJRATHI DAL STUFFED DHOKLI Method: Wash the dal and soak it for half an hour. Put the dal in the cooker with water, add the peanuts and give about 4 whistles. Once it cools, using a whisker to blend it nicely. Then transfer it to a wide bottomed pan, add salt, turmeric powder, jaggery, kokum and let it simmer for approximately 10 minutes. Add water as well. Ensure this dal is thinner than the regular consistency. Dhokli Ingredients: • Wheat flour – 1 cup • Green chilli paste – 2 tsp • Oil – 2 tsp • Salt – as per taste • Turmeric Powder – pinch

DALS: THE PULSE OF INDIA

… GUJRATHI DAL STUFFED DHOKLI Method: • Mix all the ingredients to knead dough. It should be soft enough to make thin rotis. Divide the dough in to 8 equal portions (leaving a little wheat flour for the stuffed dhokli). Keep aside for 15 minutes. • Divide the dough in to 8 equal portions (leaving a little wheat flour for the stuffed dhokli). Keep aside for 15 minutes. • Roll out each portion and cook on a hot griddle till it is semi cooked. Let it cool. Take a sharp knife, place the semi cooked roti on the rolling board and cut in to small diamond or square pieces. (This is originally added in the dal without cooking on griddle, but it tends to get mushy and gradually we started following this method). For Stuffed Dhokli Ingredients: • Fresh coconut – 1 cup • Finely chopped green chilies – 1 tsp

DALS: THE PULSE OF INDIA

… GUJRATHI DAL STUFFED DHOKLI • • • • • •

Coriander leaves – handful Lime juice – ½ tsp Garam masala – 1 tsp Powdered sugar – 1 tsp (optional) Salt – as per taste Oil to fry

For the Tempering Ingredients: • Ghee – 2 tbsp • Fine Mustard Seeds– 1/4 tsp • Cumin seeds –1/4 tsp • Curry leaves • Cinnamon – 1 stick • Green chilies – 2 • Cloves – 2 pieces • Asafoetida (Hing) – pinch

DALS: THE PULSE OF INDIA

… GUJRATI STUFFED DHOKLI Method: • Mix all the ingredients well. Take the same flour which is used for dhokli. Make 8 portions as the size of puri • Roll it out without using any flour, stuff one tsp of the mixture, seal it well like a potli (packet) removing extra flour from the top. Fry these in hot oil, once it’s light brown and fried, take it off the flame. For garnishing (Portion as per choice) • Chopped onions • Chopped tomatoes • Chopped coriander leaves • Lime slices • Ghee • Cashew nuts (optional) Preparation: • Stuffed: Take 2 bowls of the dal in a separate utensil. Add the stuffed potli, let it cook for 2 – 4 minutes, garnish with coriander leaves and its ready. 37

DALS: THE PULSE OF INDIA

… GUJRATI STUFFED DHOKLI • Regular: Now take rest of the dal and let it boil on a slow flame, add the dhokli gradually ensuring it’s not sticking to each each other. Mix well. Let it cook for 5 minutes. While it’s simmering, prepare the tempering or the tadka. Take ghee in a small kadai, let it heat; add all in ingredients in the same order listed above. Immediately at it to the prepared dal dhokli and cover it so that the smell stays intact.

To serve: Take the hot dal dhokli in a bowl, add chopped onions, tomatoes, lime juice, cashew nuts and make sure you add ghee. Enjoy!

DALS: THE PULSE OF INDIA

Bela Gupta @bela1

KHATTI HYDERABADI DAL (Hyderabadi cuisine serving 4) It's a full bodied recipe of a core staple with just the right amount of tanginess to pep your taste buds on a regular day. Soaking time: 1 hour Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 1 hours 40 minutes Ingredients: • 1 cup Split Pigeon pea/Toor lentil • 1/2 cup Chopped Tomatoes • 2 tbsp Finely chopped Garlic • 1 tbsp Finely chopped Ginger • 1/2 tsp Turmeric powder • 1/2 cup Tamarind pulp • 1 tsp Finely chopped Green Chilies • 1 tbsp Finely chopped fresh Coriander

DALS: THE PULSE OF INDIA

… KHATTI HYDERABADI DAL For Filling • Yellow Lentils (Moong dal) - 2 cups soaked • Fennel Seeds Whole - 1 tsp • Salt to taste For the Tempering: • 1 Tbsp Ghee • 1/2 Tsp Cumin Seeds • 1/2 Tsp Mustard Seeds • 1/4 Tsp Asafoetida • 5 - 6 Curry Leaves • 4 Whole Kashmiri Red Chilies, broken to pieces Method: • Soak the toor dal in enough water in a deep bowl for 1 hour. Drain well. • Combine the dal, tomatoes, 1 tbsp of garlic, ginger, ¼ tsp turmeric, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. • Allow the steam to escape.

DALS: THE PULSE OF INDIA

… KHATTI HYDERABADI DAL • Whisk the dal using a whisk, add the tamarind pulp, green chillies, coriander , remaining ¼ tsp turmeric powder, coriander powder, chilli powder, salt, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. • Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds and sauté on medium flame for 30 seconds. • Add asafoetida, curry leaves, remaining 1 tbsp of garlic, kashmiri red chillies and sauté on a medium flame for 1 minute. • Pour the tempering over the dal and mix well. • Serve hot with rice or rotis.

DALS: THE PULSE OF INDIA

Mitesh Rangras @chefmitesh

SRILANKAN DAL (Sri Lankan cuisine serving 2-3) Traditionally Dal is a Popular Side Dish in Srilankan Cuisine as well. He learned this recipe from a Cook in Hikka Dua last year. So Similar to what we do at home with a little twist and a completely different flavor & the best Part is Its so easy to make. A recipe from across the Pond. Ingredients • Masoor daal (red Lentils) – 200 gms • Turmeric – ½ Tsp • Chili Powder – ½ Tsp • Chopped Onion (medium size )- 1 Nos • Curry Leaves – 8 to 10 • Mustard Seeds – ½ Tsp • Water – 1½ Cup • Coconut Milk - ! Cup • Chopped Garlic – 2 cloves • Coconut Oil (Extra Virgin if available) – 2 Tbsp. • Lemon – ½ nos

DALS: THE PULSE OF INDIA

… SRILANKAN DAL • Dry Red Chili – 2 whole (broken roughly) • Salt – To taste Method • Wash The Dal and rinse. Boil with the water , Turmeric & Salt. • In a Hot Pan. Add the Coconut oil. Crackle the mustard seeds, & Curry leaves. Add the spices, Onion & garlic. Sauté for 3 to 4 minutes. • Once the dal is cooked ( which should happen in 7 to 8 minutes) combine the Spice Mix you just made with the Dal & the Coconut milk. • Cook for a another 2 minutes. Adjust seasoning. Take it off the flame and Squeeze the lemon juice. Mix well. Sprinkle fresh coriander and serve with Rice or Roti.

DALS: THE PULSE OF INDIA

Neelima Nitin Cook with Nilima

She is a food blogger and writes her blog name on Facebook “Cook with Nilima”. She has been writing recipes and reviews for almost three years. She has crossed 8k followers from all parts of the world. According to her, this is just beginning and she has to learn and explore many things. WATLI DAL (Maharashtrian cuisine serving 2-3) This can be consumed as a mini snack or even served with main meal. Ingredients: • Soaked Bengal Gram (Chana Dal) - 1 cup • Green Chillies – as per taste • Salt – as per taste • Curry Leaves 4 - 5 nos • Oil 5 - 6 tbsp • Pinch of sugar • Lemon – 1 nos 44

DALS: THE PULSE OF INDIA

… WATLI DAL • • • • • •

Coriander - ½ tsp freshly chopped Turmeric Powder – ½ tsp Garlic cloves – 2 to Grated fresh Coconut (optional) for garnishing – 2 to 3 tbsp Mustard seeds – 1tsp Asafoetida – ½ to 1 tsp

Method: • Drain the soaked dal, and grind coarsely with green chillies. In a pan heat oil, (preferably groundnut ) and add mustard seeds. As it crackles, add curry leaves and asafoetida. Saute it. Then put turmeric powder. • Now add the coarsely grounded dal and chilies. Mix them properly. Cover it and let it cook on low flame. After few minutes stir it again and add sugar, salt, and half of the chopped coriander, lemon juice. Mix and cover it. Let it cook for few more minutes. • Serve it with coriander, wedge of lemon and grated coconut or pomegranate seeds.

DALS: THE PULSE OF INDIA

Nita Mehta @Sweet_Liqueur

HEALTHY DAL PITHA (Bihari cuisine serving 2-3 ) Dal Pitha is a popular rice flour dumplings in Bihari Cuisine. But this Iis her version of using wheat flour instead of rice flour which makes it healthy and also instead of frying she has boiled the pitha or you can also steam just like momo's and other dumplings. Its high in proteins and its enjoyed by all age group. A perfect and healthy tea time snack, you wont stop with just one bite as the flavour of the spicy masala stuffing with the green chutney. Ingredients Of Dal Pitha: • 250 gm Wheat Flour • 500 gm Bengal Gram dal (Chana Dal) • 1 teaspoon Garlic and Ginger paste • 1/2 tsp Green Chilly Paste • Coriander leaves optional • 1/2 tsp of Cumin Seeds (Jeera) • Salt as per taste

DALS: THE PULSE OF INDIA

… HEALTHY DAL PITHA Method for Stuffing of Dal Pithas: • Soak dal three to four hours. • Take wheat flour and water, kneed flour smoothly just like how we knead for Roti/Phulka and divide them into equal portions. • Drain the excess water from soaked dal and grind dal along with green chillies, ginger, garlic, salt, carom seeds cumin seeds and pepper corns to make a coarse paste. Add the chopped cilantro leaves optional. • Stuffing for Dal Pitha is ready Method to Make Pithas: • Grease a steamer vessel with oil. Just like how to make Momo's or other dumplings. • You can either roll it in the share of small puri's and fill the stuffing or use gujiya mould to shape the pithas. • Place the pithas in the greased steamer and steam them for 8-10 minutes. You can also cook the pitha by dunking them in boiling hot water. Cook till they rise up to the surface, drain and serve. • Make sure to seal the pithas properly to avoid leakage. • Serve it hot along with your choice of chutneys or sauces.

DALS: THE PULSE OF INDIA

Purabi Naha @purabinaha

DAL SHUKNO (Bengali cuisine serving 4-6) Daal Shukno or Dal Shukhono is a simple, yet delicious Bengali dish that can be served as a first or second course with rice. Better still, it can also be served as the only course in a Bengali meal. As a Bengali commoner would do in Gram Bangla (villages of Bengal), it is a great breakfast accompaniment with Panta Bhaat or fermented leftover rice. The main ingredient of this dish is leftover Musurir Dal or Masoor Dal (cooked red lentils). The dried dollop of tangy and spicy dal can be had with a generous spoonful of pungent Mustard oil and toasted or fried red chillies by its side. Ingredients: • Cooked Masoor Dal in Bengali style - 3 cups • Tamarind pulp - 3 tbsp • Regular Jaggery powder or Sugar - 3 tbsp • Salt - ½ tsp • Finely chopped fiery Green Chilies – 3 • Pungent (Kacchi Ghani) Mustard oil - 1.5 tbsp • Dried Red Chilies (toasted or fried) - 2 48

DALS: THE PULSE OF INDIA

… DAL SHUKNO Method: • Evaporate the water from the cooked dal by stirring it continuously over fire. Add the tamarind paste and cook further, till almost all the water is gone and the mixture is almost dry. • Add the chopped green chillies at cook for 2 min. The mixture has to be stirred continuously till it almost dries out. Finally, adjust the salt and jaggery (or sugar). • The dried dollop of tangy and spicy dal can be had with a generous spoonful of pungent mustard oil and toasted/fried dried red chillies by its side. • Enjoy with steamed rice or with Panta Bhaat.

DALS: THE PULSE OF INDIA

Krithika Chandrasekaran @akshaym21

SOUTH INDIAN PATRA (South Indian cuisine serving 4) Stuffed, rolled and fried colocasia leaves are a delicacy popular in most parts of India. Different cuisines make use of different stuffing for the leaves, but the end result is always the same - uniquely delicious!!! The South Indian variation makes use of ground lentils along with spices and applied to the leaves. Unlike its western counterpart though, the South Indian patra is usually had as part of the main course rather than a snack. Serves: 3 - 4 Ingredients: • Arvi (Colocasia) leaves - 8 medium (or 4 large) • Toor Dal (Split Yellow Pigeon Peas) - 1 1/2 cups • Urad Dal (Split Black Gram) - 1 tsp • Asafoetida - 1/4 tsp • Salt to taste • Dry Red Chilies - 2 to 3

DALS: THE PULSE OF INDIA

… SOUTH INDIAN PATRA Method : • Wash and soak the toor dal and urad dal for an hour. Drain the water. Add the dals, asafoetida, red chilies and salt in a blender. Grind to a fine paste using very little water. • Gently wash the arvi leaves. Carefully slice off the thick spine without tearing the leaf, so that its not stiff and can be folded easily. • Now spread an arvi leaf facing down and apply a generous ladle full of the paste over it. Cover with another leaf and repeat the process. If the leaves are quite large, 2 should suffice, else 4 of medium size. Once the leaves are stacked and well-smeared with the stuffing, roll them into a tight cylindrical roll. • Prepare a steamer bowl and place the rolled leaves on the steamer plate. Let cook for about 30 minutes. Remove and let cool. • Cut the rolled leaves into 1/2 inches thick slices and shallow fry till crisp, just before serving.

DALS: THE PULSE OF INDIA

Nina Narsian @neenaskitchen

DHOTAL DAL (Sindhi cuisine serving 4) This an authentic Sindhi dhal which is cooked in every Sindhi house. Usually served at nights or arrival of quick guest. It’s very simple to cook but delicious. Usually served with Sindhi Pakodas or Fritters. Cooking Time: 30 mins Ingredients: • 1 cup Yellow Moong Lentil • ¼ tsp Turmeric Powder • 1 tsp Salt • 1 chopped Green Chilies • 2 glasses water Tempering: • 1 tbsp Clarified Ghee Garnishing: • 1 medium chopped Onions

DALS: THE PULSE OF INDIA

… DHOTAL DAL • 1tsp Dry Mango Powder (Aamchoor Powder) • 1 tsp Kashmir Red Chilli Powder • A pinch of Black Pepper Powder Method: • In a heavy based pan, wash the dal and soak it in water for 1 hour. Keep the dal on a high flame add salt, turmeric and green chillies. Simmer the flame and let it cook for half an hour with partially closed lid, until dal is done and water dries up. • The consistency of dal should be appropriate (not thick nor thin). Churn or mash the dal till it becomes smooth. • Pour the dal in a bowl, add dry mango powder(aamchoor), red chilli powder, black pepper powder, and chopped onions to it. • Now heat the clarified butter (ghee) in a small pan. Once the ghee is hot, pour it over the dal. Serve it hot with chappatis or puris

DALS: THE PULSE OF INDIA

Pushpa Moorjani @PushpeeWorld

Cooking is her passion. She has travelled all over the world and has published a book on Sindhi Cuisine. DAL PAKWANI (Sindhi cuisine serving 4) Dal by itself is no big deal, you just boil the dal and tamper it with different ingredients to get different varieties of dal. Different regions in India have different tempering. But still Daal Pakwan, that you find on Sindhi Breakfast tables is relished all over the world. Ever wondered why? Well the green mint chutney, the sweet tamarind chutney and the chopped onions that are used for garnishing makes all the difference. And to have it with crisp pakwan, it’s a bliss. Ingredients: For dal • 2 cups split Bengal gram(chana dal) • 1 tsp Oil • 1 tsp Cumin seeds 54

DALS: THE PULSE OF INDIA

… DAL PAKWANI • • • • • • • •

2 Green Chilies, finely chopped ½ tsp Turmeric Powder ½ tsp Red Chili Powder 1 tsp Dried Mango Powder (Amchur) 1 tbsp chopped fresh Coriander Chopped Onions, to serve Tamarind Chutney Salt to taste

Pakwan (deep fried flatbread) • 1 cup Refined Oil • 1 tsp Cumin Seeds • Salt to taste • Oil for deep frying For Tamarind Chutney • 50 gms seeded Tamarind • 1 tsp Sugar • 1 tsp Red Chili Powder • 1 tsp Dried Ginger Powder • 1 tsp Aniseed 55

DALS: THE PULSE OF INDIA

… DAL PAKWANI • 1 tsp finely chopped Onions • 1 tsp finely chopped fresh Coriander leaves For Mint Chutney • 1cup chopped Fresh Mint • 1cup chopped fresh Coriander • 8 Garlic Cloves • 8 Green Chilies • 1 tsp Sugar • 1 tsp Salt • 2 tbsp Tamarind Pulp Method: For the dal • Wash and soak the chana dal in 2 cups of water for at least 2 hours. • In a pressure cooker, heat oil and add cumin seeds and green chilies, fry for few minutes. Add soaked dal with water and mix well. Add turmeric powder and salt and pressure cook up to 3 whistles. Sprinkle with chili powder and mango powder. Dal is ready. 56

DALS: THE PULSE OF INDIA

… DAL PAKWANI For the Pakwan • Mix together flour, cumin seeds, salt and ½ cup water and knead into firm dough. Divide the dough into six equal portions. • Roll each portion to make a thin 5 inch disc, prick them with fork to prevent them from puffing while frying. • Heat oil in the kadai or wok and deep fry till it light brown and crisp. Remove and drain on absorbent paper. For the Tamarind chutney • Soak tamarind in 1 cup of water for 30 minutes. Squeeze out the pulp and add rest of the ingredients. • Mix well and store it in the refrigerator

DALS: THE PULSE OF INDIA

… DAL PAKWANI For the Mint Chutney • Mix together all the ingredients except tamarind pulp and grind them into a smooth paste. • Transfer to a bowl and stir in the tamarind pulp. Transfer to an air-tight container and store in the refrigerator. For Serving • Garnish the dal with chopped coriander, top it with chopped onions mint chutney and tamarind chutney serve with crispy pakwans.

DALS: THE PULSE OF INDIA

Drashti Harshvadan Dholakia @VTastebuds

MAGAS (Gujrati cuisine serving 7-8 laddoos) This recipe has been passed on from generations in her family. In most of the Gujarati households, this sweet is specially prepared on the occasion of Bol Choth. Bol Choth is a festival celebrated in Gujarat, the previous day of Nag Panchami. On this day, any of the milk-based or dairy products are avoided. Basically, this fast is observed for the welfare of cattle, especially cows. Ingredients: To be mixed separately (For Dhrabo, in gujarati) • 1 cup coarse Gram Flour ( Magas Flour ) • 2 tbsp warm Milk • 2 tbsp melted warm Ghee

DALS: THE PULSE OF INDIA

… MAGAS Other Ingredients: • ½ cup minus 2 tbsp Ghee • ¼ cup + 1 tbsp powdered Sugar • ½ tsp Cardamom Powder • ¼ tsp Nutmeg Powder • Mixed chopped Nuts, for the garnish Method: • Take coarse gram flour in a wide bowl. Make a well/hole in the centre and add warm milk and melted warm ghee. • Mix well, first with a spoon and then rub with your fingers to get a crumbly texture. Set this aside for half an hour. (This procedure called Dhrabo Devo in Gujarati ). Sieve this mixture through medium hole sieve. • Now, heat ghee in a non-stick pan and add sieved gram flour to it.

DALS: THE PULSE OF INDIA

… MAGAS • Cook this mixture on a low flame till it becomes light golden in colour and fragrant. Keep stirring continuously. • Remove from flame and transfer this mixture into another bowl. • Once the mixture becomes slightly cool, add sugar, cardamom powder and nutmeg powder. Mix well. • You can either make small balls from this mixture and garnish with chopped nuts. • You can also pour this mixture into a greased plate, sprinkle chopped nuts and let it sit for 1-2 hours. Then cut it into square pieces. • Magas can stay fresh for upto 2 weeks.

DALS: THE PULSE OF INDIA

Sumitra Chowdhury @jhumps2001

Teacher by profession, Sumitra Chowdhury has taken a back seat from teaching to fulfil her passion as a foodie and a recipe blogger. She experiments, develops and recreates recipes. She tries to make the recipes in a simple and easy way for the people to understand and use ingredients which are easily available in the market and home. CHOLAR DAL DIYE BEGUN ER DOLMA (Bengali cuisine serving 7-8) This is a Bengali dish and my family heirloom recipe. This recipe was innovated by my Grandmother. This is an amazing recipe of a Dolma. It's a vegetarian dish. The small brinjals are stuffed with chana dal and then added into the gravy. It can be served with rice or paratha. Ingredients: For the Stuffing â&#x20AC;˘ 1 cup Split Bengal Grams / Chana Dal soaked in water for 30 minutes 62

DALS: THE PULSE OF INDIA

… CHOLAR DAL DIYE BEGUN ER DOLMA • • • • • • • • • •

1 Onion sliced 1 tbsp Garlic - Ginger paste 1 Green Chilli slit 1 tbsp Garlic - Ginger paste 1 Green Chilli slit 1 Green Cardomon 1 Small Cinnamon stick , 2 Cloves 1/2 tsp Turmeric powder, 1/2 tsp Cumin powder 1/4 tsp Garam Masala powder Salt to taste, 1 tbsp Ghee

Method: • In a pressure cooker heat ghee. Add the cinnamon, cloves, cardamom and green chilli. Let the spices crackle. Add an onion, and cook till translucent. Add the garlic - ginger - chilli paste and sauté it for a minute. • Now add the chana dal, salt and all the spice powder. Add 3/4 cup of water. Pressure cook it for 2 whistles. Let the pressure release. Open the lid. If water is still there, turn on the flame and dry the water in the dal and let it cool. 63

DALS: THE PULSE OF INDIA

… CHOLAR DAL DIYE BEGUN ER DOLMA • Take a grinder. Discard the whole spices from the dal. Add the dal and pulse it for 2 to 3 times. It should be coarsely ground and little whole dal should be seen. Ingredients: For the Dolma • 12 small size Brinjals For the Stuffing • 1/4 cup Onion paste • 1 tbsp Garlic - Ginger paste • 1 to 2 Green Chilli slit • 1 Bay leaf • 1/2 tsp Turmeric powder • 1/2 tsp Cumin powder • 1/2 tsp Chilli powder • 1/2 tsp Coriander powder • 1/4 tsp Garam Masala powder

DALS: THE PULSE OF INDIA

… CHOLAR DAL DIYE BEGUN ER DOLMA • • • • • • • •

1/2 tsp Sugar, Salt to taste 1 Green Cardamom 1 Small Cinnamon stick 2 Cloves 1/2 cup Curd beaten 2 tbsp Ghee 1 tsp Coriander leaves chopped Oil to fry

Method: • Cut the brinjals from both the ends. Keep the top and discard the back end of the brinjals. Scoop out the centre part of the brinjals. • Take a pan, heat the oil. Half fry the brinjals and the top edge of the brinjals. Remove it from the flame and let it cool. Once the brinjals cool down, stuff them with the chana dal stuffing. • Take the top edges of the brinjals and cover the top of the brinjals. Insert a toothpick to secure the stuffing. In a flat pan, heat the ghee. Add the bay leaf, cardamom, cinnamon stick, cloves and green chilli. Sauté them for a minute. Add the onion paste and cook for 2 minutes. 65

DALS: THE PULSE OF INDIA

… CHOLAR DAL DIYE BEGUN ER DOLMA • Next, add the ginger garlic paste. Cook for 2 more minutes. • Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Cook till the oil starts to separate from the masala. • Place the brinjal one at a time into the pan. Add 1 1/2 cups of water. • Cover and cook on low flame till the brinjals are tender. Once cooked, remove the tooth pick before serving. Garnish it with coriander leaves. Serve it hot with rice or paratha.

DALS: THE PULSE OF INDIA

Harshada Sandhan @harshadasandhan

Khandeshi Cuisine is a spicier faucet of Maharashtrian food. Khandesh is a dry region from Northern Maharashtra known for its huge production of Onions and Garlic. The cuisine is naturally dominated by onions, garlic, pungent spices and chilies. Urdachi Daal is one such rustic recipe made in humble Khandeshi Maratha households. Simple, earthy and just right to mop up with a hot Bajra Bhakri. For me, this recipe is a perfect comfort food after a tiring cold day! KHANDESHI URDACHI DAL (Khandeshi Marathi cuisine serving 3-4) Ingredients: • • • •

1/2 Cup Urad Dal ( Chilke walli split Dal) 2 tbsp Chana Dal 1/4 Cup Toor Dal 8-10 pods of garlic 67

DALS: THE PULSE OF INDIA

… KHANDESHI URDACHI DAL • • • • • • • • •

1/4 Cup Grated Dry Coconut 1 tsp Mustard seeds 1 tsp Cumin 1/4 tsp Asafoetida 1/2 tsp Turmeric powder 2 tsp Chilli powder 1 tbsp Kala Masala Salt to taste, 2 tbsp Oil Chopped Coriander leaves for garnish

Method: • Wash all the dals thoroughly and tip into a pressure cooker with turmeric and 1/2 tsp salt and 1 ¼ cup water. • Cook on medium heat for about 3 whistles. Let the steam pass out. naturally before opening the pressure cooker. Mash the dal lightly and set aside. • Lightly roast the garlic pods on a pan and then add the dry coconut. Roast until browned. Cool and grind to a paste without using water. Heat oil in a deep vessel and crackle mustard and cumin, along with asafoetida. 68

DALS: THE PULSE OF INDIA

… KHANDESHI URDACHI DAL • Add the garlic – dry coconut paste and fry on low heat for about a minute. Next, add chilli powder, kala masala and mix. • At this point the oil starts separating out. Add a splash of water to prevent the spices from burning. Add the cooked mashed dal and mix well. • Adjust salt and add 1/2 cup water, more if consistency feels too thick. Stir up and simmer on low heat for 10 minutes. • Garnish with chopped coriander leaves and serve hot with Bajra Bhakris.

DALS: THE PULSE OF INDIA

Ratnaboli Roy @cooking_sutra

LENTIL AND CHOCOLATE MOUSSE (serves 8) Ingredients: • • • • • • • •

Skinned black lentils - ½ cup Dark chocolate - 150 gms Cocoa powder - ½ cup Icing sugar - 1 cup plus ½ cup Heavy cream - 3 cups Shaved chocolate - 3 tbsps Chocolate decors – 1 tbsp Orange pieces - 2 tbsps

Method: • Wash the lentils and boil with minimum water till done. Make a puree till soft and keep aside. • Break the dark chocolate in pieces. Put the chocolate pieces, cocoa powder, one cup water on a heat proof bowl fitted over a saucepan with simmering water. 70

DALS: THE PULSE OF INDIA

… LENTIL AND CHOCOLATE MOUSSE • Stir often and mix till smooth. Remove from heat. Blend in half the sugar slowly until mixed well. • Mix this chocolate mixture to the pureed lentils until well blended. Carefully spoon this mousse in tall serving glasses, cover and refrigerate for an hour. • Whip the heavy cream with a beater till soft peaks form. • Add half a cup of sugar and blend again. Check for sweetness and adjust if needed. • Pour a layer of this on top of the mousse. Garnish with chocolate shavings, chocolate decors and fresh orange pieces.

DALS: THE PULSE OF INDIA

Shalini Digvijay @@baketitude

DAL MAKHANI / DAL BUKHARA (North Indian cuisine serves 4) Whole urad dal is generally cooked whenever there is something to celebrate or during festivals. This takes a long time to cook and is not easily digested by the old and ailing.... But food is a celebration. And this Dal indeed celebrates the flavours of North India. Dal makhani is called so not because of the butter added but because of the texture. This is a very mildly spiced, creamy dal, that acts as a foil to the other spicy gravies and vegetables served with paranthas or Tandoori Rotis. INGREDIENTS: • 1 cup Urad Dal • 2 tbsp Red Kidney Beans (Rajma) • 1 tbsp Chana Dal • 1 tbsp Ginger, Garlic, Green Chilli Paste • 1/2 tsp Bishops Weed Seed (Ajwain) • 2 Black Cardamom (Badi Elaichi) • 1 tsp Mustard Oil 72

DALS: THE PULSE OF INDIA

… DAL MAKHANI / DAL BUKHARA • • • • • •

2 tbsp Tomato Puree / same amount grated deseeded tomatoes 1 tbsp grated Onion 2 tbsp Amul Cream or Malai from the top of milk 1/2 cup cold Milk 1/2 tsp Turmeric Powder 1/2 tsp Kasuri Methi roasted lightly on a tawa and powdered between your hands. 1 tsp Deghi Mirch

To Temper • Ghee, Green Chilies, Ginger juliennes, Deghi Mirch • Cream or Butter to swirl, Salt to taste For Smoking • 1-2 live Coals • 4-5 Cloves, 1tsp Desi Ghee or Mustard Oil Method: • Pick, wash and soak the dals and Red kidney beans for at least 6 hours. Drain all the water and place in a pressure cooker. Add approximately 4 cups of water, salt, turmeric and the Degi mirch. Add bishops weed seed, black cardamom and the mustard oil. Stir. 73

DALS: THE PULSE OF INDIA

… DAL MAKHANI / DAL BUKHARA • The mustard oil will ensure that the Dal will not splatter out when the pressure cooker whistle blows. • Add ginger garlic and green chilli paste. (Green chillies are entirely optional) • Close the pressure cooker and cook on high flame for one whistle and then reduce the flame. Allow to simmer for 15 minutes. • Once the pressure cooker cools down, open the lid. Add tomato puree, onion, a tbsp. of cream and the kasturi Methi powder and close the lid again. Now let it simmer for about 15 to 20 minutes. • Once the cooker cools down, open the lid, add milk and a cup of cold water. Stir well and using a hand masher, mash about 50% of the dal. Allow it to simmer for at least 20-25 minutes. Add the garam masala. • Ensure that the heat is low and you keep studying after every 5 to 10 minutes.

DALS: THE PULSE OF INDIA

… DAL MAKHANI / DAL BUKHARA

• Check the seasoning and adjust the consistency by adding a little water if needed. Turn off the heat and allow the dal to cool to room temperature. Dal Makhani is ready. • When you are going to serve the dal, heat the Dal and pour it in to your service bowl.(preferably in the microwave). Get your coal pieces burning and place in an old Steel /iron bowl or in a bowl that you have fashioned out of aluminium foil. • Place that over the dal and ensure that your service Bowl has a tight fitting lid. Place the dhooni/ dhungaar katori on the Dal so that the Coals are not touching the dal. • Now place the cloves over the embers and pour over the mustard oil or desi ghee and quickly close the lid allowing the smoke or the Dhooni/ Dhungaar to penetrate The Dal. Remove the lid after 5 minutes.... if you wish to serve the Dal just like this top with a little cream or butter or do a quick tadka or tempering. • In a small saucepan heat the Desi Ghee. Turn off the gas ,add the Degi mirch and the Green Chili or the juliennes of ginger and pour over the tempering on top of the dal. Serve with paranthas/ tandoori rotis/ phulkas.

DALS: THE PULSE OF INDIA

Rachna Prasad @rachnakp

DAL PEETHA (Bihari cuisine serving 2-3) Ingredients: • • • • • • • • • • • •

1 cup Split Chickpeas Lentil (Chana Dal) 2 medium sized, finely chopped Tomato 1tsp Cumin Seeds 1tsp Turmeric Powder 1tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Ginger Garlic Paste 1 chopped Green Chili 2 pinch Asafoetida (Hing) 2 tbsp clarified Butter (Ghee) 2 cup Water Salt as per taste

Method: • Soak half cup chana dal in water for 1 hours. Later transfer it in a pressure cooker. 76

DALS: THE PULSE OF INDIA

… DAL PEETHA • Add 1 tsp turmeric powder, salt to taste and 2 cups of water. Heat pressure cooker on medium flame, after one whistle lower the flame and cook for 10 minutes. Switch off the burner and let it cool. • Meanwhile, heat ghee in a deep pan add asafoetida, cumin seeds and onions. Saute the onions until golden brown. Add chopped tomatoes, green chillies, coriander powder, ginger- garlic paste. Mix well all the ingredients and transfer the cooked chana dal in the pan and let it boil for sometime. How to make Peethas Ingredients: • • • • • • • •

1 cup Wheat flour 1 cup Split Chickpeas (Chana Dal) 1 tsp Ginger Garlic Paste 2 Bay Leaves 1 tsp Cumin Seeds (Jeera) 1/2 tsp Turmeric Powder (Haldi) 1 tsp Coriander Powder (Dhania Powder) 1/2 tsp Chilli Powder

DALS: THE PULSE OF INDIA

… DAL PEETHA • • • • •

1/2 tsp Garam Masala Powder 1 pinch Asafoetida (Hing) 3 tbsp Ghee Salt to taste Few large sized green chilies for garnishing.

Method: • In a pressure cooker take chana dal (split chickpeas), add 1 cup of water, bay leaves, turmeric powder, red chili powder, garam masala powder, coriander powder, ginger garlic paste, and salt. • Cook on medium flame for 10 minutes. later transfer in a plate and let it cool. Now temper with ghee, asafoetida, and cumin seeds. For Dumpling: • In flour, mix ghee and salt. Knead with lukewarm water into a normal dough. Divide the dough into small sized balls and make small pooris.

DALS: THE PULSE OF INDIA

… DAL PEETHA • Put 1 tsp of the dal mixture in the middle of the poori and flap from the other side and seal using water. Drop the pitthis in the boiling dal one-by-one and cook for 5 minutes on low heat. • When pitthis are fully cooked you can see them floating in the dal. Garnish with green chilies, bay leafs or any other way you want to and serve hot.

DALS: THE PULSE OF INDIA

Ananya Bannerjee @artyananya

JHINGE DIYE MATAR DAL (Bengali cuisine serving 4) Matar daal and bhaat (rice), an ultimate comfort food. It is quite a common choice of dal, an everyday staple of Bengalis. Although outside Bengal she has not seen much in use. Use of ridge gourd makes it a perfectly cooling summery meal. Just have it with rice and “Aloo Bhate” (smashed potato spiked with mustard oil), with green chilies and a quarter of gondhoraj lebu (typical aromatic Bengal lime) on the side – it is heavenly. Simplicity at its best! Ingredients: • • • • • •

1 cup boiled Matar Dal (dried peas) 1 dried Red Chili 1 tsp Turmeric Powder 1 tsp Green Chili Paste 1 tsp Kalo-Jeere (kalonji or Nigella Seeds) 2 Jhinge (Ridge Gourd) cut into large chunks 80

DALS: THE PULSE OF INDIA

… JHINGE DIYE MATAR DAL • 1 tsp Sugar • 2 tbs Mustard oil • Salt to taste Method: • Heat 1 tbs oil in a pan. Add red chili and nigella seeds. Cook for few seconds. Add the ridge-gourd, add turmeric, salt and green chillies. Cook till the ridge gourds are cooked. • Add the dal and some water and bring it to a boil. Add sugar and drizzle remaining mustard oil

DALS: THE PULSE OF INDIA

Naina Goregaonkar @Nainasrecipes

SHEVGACHYA SHENGACHI DAL (Maharashtrian cuisine serving 4) Shevgachya Shengachi/Drumsticks dal is a typical Maharashtrian delicacy. It has all the factors to complete a meal, very comforting and satisfies all the taste buds since it is spicy, sour, sweet and tangy. Ingredients: • Tur dal / Bengal gram - 1 cup • Oil - 1 tbsp • Ginger finely chopped - ½ tsp • Garlic crushed - 1 clove • Cumin seeds - ½ tsp • Mustard seeds - ½ tsp • Asafoetida - ½ tsp • Curry Leaves - 8 -10

DALS: THE PULSE OF INDIA

… SHEVGACHYA SHENGACHI DAL • • • • • • • • • •

Green Chilies slit - 2 to 3 Jaggery(Gud) - 1 tbsp Kokum - 4 to 5 Turmeric Powder - ½ tsp Salt to taste Ghee - 2 tbsp Drumsticks (shevgachi Sheng) - 2 to 3 whole (peeled and cut into 4 inches lengthwise) Freshly Grated Coconut - 1 tbsp Chopped Coriander Leaves - 1 tbsp.

Method: • Pressure cook the washed dal with some water, turmeric powder, asafetida and a tbsp of oil till soft. Heat some ghee in a wok and temper the cumin and mustard seeds. • Add the green chilies, curry leaves and stir fry for a minute. Next, add ginger, garlic and the drumsticks. Stir fry for another minute, pour 100 mil of water and cover it with lid, allow the drumsticks to cook. 83

DALS: THE PULSE OF INDIA

… SHEVGACHYA SHENGACHI DAL • Now add the cooked dal, salt, kokum, jaggery and blend it well. If too thick in consistency add another cup of water. Let it boil and blend well. • Garnish it with coconut and coriander. Enjoy it with Bhakri or Bhaat and get the ultimate comfort feel.

DALS: THE PULSE OF INDIA

Chef Pallavi Nigam Sahay @chefpallavi

PONGAL (South Indian cuisine serving 2) Ingredients: • 2 tbsp of Yellow Moong Dal • 2 tbsp of Split Yellow Channa Dal • 4 tbsp Rice • ¼ Cup Ghee • ¼ Cup freshly grated Coconut • ¼ Cup grated roasted Coconut • 2-3 tsp of Cardamom Powder • ¼ Cup of Milk • ¼ Cup of Mixed Blanched, chopped and roasted dry fruits and raisins • ¾ Cup Dark Jaggery • 1 – 2 Cups of Water for cooking

DALS: THE PULSE OF INDIA

… PONGAL Method: For Rice: Take ½ cup of rice, soak, wash, drain on tissue and then dry roast the rice lightly till the rice is completely dry. Cool and keep aside. Then Half grind. For Dal: Repeat the same process as rice for Dal For the Jaggery syrup Take ½ cup of water and add jaggery and melt it till there are no lumps, strain it and keep aside. Cooking Instructions: • Take a heavy bottom vessel and put on heat, take ½ cup rice and dry roast the coarse powder till light golden with few spoons of ghee.

DALS: THE PULSE OF INDIA

… PONGAL • Add 2-3 cups of hot water to the rice and dal mixture and let it cook till it is soft. Add milk, cardamom powder, Jaggery syrup and ghee. • Cook and mix well till the mixture is soft and thickens, roasted coconut, dry fruits and raisins, plate and serve.

DALS: THE PULSE OF INDIA

We hope you enjoyed this e-book and it helps you to experiment in cooking at your home dal varieties from across India. We wish to thank each of the contributors for making this e-book possible. We strive to constantly improve our content and we are sure the next e-book will be better in both design, layout and content. For an queries, accolades or brickbats â&#x20AC;&#x201C; do connect with us on fbaimembers@gmail.com Gastronomic regards, The FBAI Team www.thefbai.com