Ingredients: chana (chickpea), water, tea bag, cinnamon, bay leaf · 120 min cook time · 450kcal · ~₩19,900
Ingredients
1cup chana (chickpea), 3cup water, 2개 tea bag, 1inch cinnamon, 1개 bay leaf, 3pods cardamom, 4개 cloves, 0.25tsp baking soda, 0.5tsp salt, 0.5tsp cumin (jeera), 1tsp coriander seeds, 0.25tsp shahi jeera, 0.25tsp pepper, 0.25tsp fennel (saunf), 1tsp kasuri methi, 2pods cardamom, 3개 dried red chilli, 0.25tsp turmeric, 0.25tsp aamchur, 0.25tsp pomegranate powder, 1pinch hing (asafoetida), 3tsp oil, 1개 onion, 1tsp ginger garlic paste, 2slit chilli, 2개 tomato, 1tbsp ghee (clarified butter), 1inch ginger, 0.25tsp chilli powder, 2tbsp coriander, 1cup moong sprouts, 0.5tsp cumin powder, 0.5tsp aamchur, 0.5개 cucumber, 0.5개 carrot, 2tbsp capsicum, 2tbsp spring onion, 2tbsp mint (pudina), 1개 chilli, 1tsp lemon juice, 2tbsp peanuts, 1cup moong dal, 0.25cup curd (yogurt), 0.5tsp mustard, 1tsp chana dal, 1few curry leaves, 5개 cashew, 0.5tsp eno (fruit salt), 0.25cup toor dal, 0.25cup masoor dal, 0.25tsp garam masala, 1cup chana dal, 0.25tsp ajwain (carom), 1ball sized wheat dough, 1dust wheat flour, 1cup rice, 2tbsp urad dal, 1cup bottle gourd (lauki), 0.5개 cabbage, 0.5tsp sugar, 1tsp sesame (til)
Instructions
1. In a large bowl, take 1 cup chana (chickpea) and add enough water to soak. Soak for 8 hours.
2. Transfer the soaked chana to a pressure cooker. Add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 cardamom pods, 4 cloves, 1/4 tsp baking soda (optional), 1/2 tsp salt, and 3 cups water. Pressure cook for 5 whistles.
3. Once cooked, remove the tea bags and check if the chana is well cooked.
4. For chana masala powder, in a pan, take 1/2 tsp cumin, 1 tsp coriander seeds, 1/4 tsp shahi jeera, 1/4 tsp pepper, 1/4 tsp fennel, 1 tsp kasuri methi, 3 cloves, 2 cardamom pods, and 3 dried red chillies. Dry roast on low flame until aromatic. Blend into a fine powder.
5. Add 1/4 tsp turmeric, 1/4 tsp aamchur, 1/4 tsp pomegranate powder, and a pinch of hing. Mix well to prepare chana masala powder.
6. In a large kadai, heat 3 tsp oil. Add 1 bay leaf and saute. Add 1 finely chopped onion and saute until it shrinks slightly. Add 1 tsp ginger garlic paste and 2 slit chillies. Saute well until golden brown.
7. Add the prepared chana masala powder and saute on low flame until aromatic. Add 2 finely chopped tomatoes and saute until soft and mushy, and oil separates.
8. Add the cooked chana and mix well. Add 1/2 tsp salt and mix well. Adjust consistency by adding water if needed. Simmer for 15 minutes. Mash slightly for a thicker consistency.
9. For tempering, heat 1 tbsp ghee. Add 1 slit chilli, 1 inch julienne ginger, and 1/4 tsp chilli powder. Saute on flame off. Add the tempering to the chole. Add 2 tbsp finely chopped coriander and mix well. Serve pindi chole.
10. For moong sprouts salad, take 1 cup moong sprouts and add 3 cups hot water. Rest for 5 minutes. Drain off the water and blanch the moong sprouts.
11. In a large bowl, take the blanched moong sprouts. Add 1/2 tsp cumin powder, 1/4 tsp chilli powder, 1/2 tsp aamchur, and 1/4 tsp salt. Mix well until spices are combined.
12. Add 1/2 chopped cucumber, 1 chopped tomato, 1/2 grated carrot, 2 tbsp chopped capsicum, 2 tbsp spring onion, 2 tbsp finely chopped coriander, 2 tbsp finely chopped mint, 1 finely chopped chilli, and 1 tsp lemon juice. Mix well until well combined. Garnish with 2 tbsp peanuts. Serve moong sprouts salad.
13. For moong dal idli, take 1 cup moong dal and soak in water for 2 hours. Blend into a smooth batter. Transfer to a large bowl. Add 1/4 cup thick curd and whisk until combined well.
14. For masala tempering, heat 2 tsp oil. Add 1/2 tsp mustard, 1 tsp cumin, 1 tsp chana dal, 2 finely chopped chillies, 1 inch finely chopped ginger, a few curry leaves, and 5 chopped cashews. Saute until golden brown and aromatic. Add 1/2 grated carrot and saute for 2 minutes. The tempering should turn aromatic.
15. Add the masala tempering to the moong dal batter. Add a pinch of hing, 2 tbsp finely chopped coriander, and 1 tsp salt. Mix well until combined well.
16. Just before steaming, add 1/2 tsp eno (fruit salt) and mix gently until the batter turns frothy. Brush oil on idli plates and pour the moong dal idli batter. Place in a steamer and steam for 15 minutes. Once cooked completely, remove from the idli plates. Serve moong dal idli with green chutney.
17. For mixed dal fry, take 1/4 cup washed toor dal, 1/4 cup washed chana dal, and 1/4 cup washed moong dal. Saute for 1 minute until aromatic. Add 3 cups water and 1/4 tsp turmeric. Mix well. Pressure cook for 5 whistles.
18. For tempering, heat 1 tbsp ghee. Add 1/2 tsp cumin, 3 cardamom pods, 1 bay leaf, and 2 broken dried red chillies. Saute and splutter. Add 1 finely chopped onion and saute until golden brown. Add 2 slit green chillies, 1 tsp ginger garlic paste and saute well. Add 1 finely chopped tomato and saute until soft and mushy.
19. Add the cooked dal and 1/2 cup water. Mix well and adjust consistency. Simmer for 5 minutes. Add 1/4 tsp garam masala and 2 tbsp finely chopped coriander. Mix well. Serve mixed dal fry.
20. For dal paratha, take 1 cup soaked chana dal and boil with water for 15 minutes, stirring occasionally, until soft. Drain off the water and let it cool completely. Blend into a fine powder.
21. Transfer the chana dal powder to a bowl. Add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp aamchur, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/4 tsp ajwain, 1/2 tsp salt, and 2 tbsp finely chopped coriander. Mix well to prepare the stuffing.
22. Take a ball-sized wheat dough and dust with wheat flour. Roll into a 5-inch diameter circle. Take a ball-sized chana dal stuffing and place it in the center. Start pleating and secure tightly, pinching off any excess dough. Flatten and dust with wheat flour. Roll slightly thick.
23. Place on a hot tawa. Flip over and spread 1/2 tsp oil. Flip again and cook both sides until golden brown. Serve dal paratha with butter.
24. For handvo, take 1 cup rice, 1/2 cup chana dal, 1/4 cup toor dal, and 2 tbsp urad dal. Add water and soak for 4 hours. Transfer the soaked rice and dal to a blender. Add 1/2 cup curd and blend into a smooth, slightly coarse batter.
25. Transfer the batter to a large bowl. Add 1 cup grated bottle gourd, 1/2 cup grated cabbage, 1/4 cup grated carrot, 3 tbsp finely chopped coriander, 1/2 tsp ginger paste, 1 finely chopped green chilli, 1/2 tsp sugar, 1/4 tsp chilli powder, 1/4 tsp turmeric, 2 tsp oil, and 3/4 tsp salt. Mix well.
26. Add 1 tsp eno (fruit salt) and mix gently until the batter turns frothy. Transfer to a cake mould.
27. For tempering, heat 3 tsp oil. Add 1/2 tsp mustard, 1/2 tsp cumin, 1 tsp sesame, a few curry leaves, and a pinch of hing. Saute and splutter. Spread the tempering over the handvo batter.
28. Preheat and bake at 180°C for 30 minutes. Once baked completely, remove from the mould. Cut and serve handvo.
29. Alternatively, for handvo on tawa, heat 3 tsp oil. Add 1/2 tsp mustard, 1/2 tsp cumin, 1 tsp sesame, a few curry leaves, and a pinch of hing. Saute and splutter. Spread the tempering on the tawa. Pour 1.5 cups handvo batter and spread evenly. Cover and simmer for 5 minutes. Flip over and cook the other side until completely cooked. Serve handvo.