Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hourt
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion till light brown. 

          Now add the ginger garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

                        Add ginger garlic paste & all the dry spices mixed with some water. 

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.