Gatte Ki Sabzi (Gram Flour Dumplings in Yoghurt Gravy)

          This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

          Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants. 

          I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional. 

Gatta -

• 1 cup besan (gram flour)
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carom seeds, crushed
• 2 tbsp. ghee
• 1 tsp. kasuri methi, crushed (opt)

Gravy -

• 1 cup yoghurt
• 2 tbsp. almond paste (opt)
• salt to taste
• 1/2 tsp. garam masala powder (opt)
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

Tempering - 

• 2 tbsp. ghee
• 1 whole red chili
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. coriander leaves, chopped to garnish 

          Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.  

          Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil. 

          Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.

          Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside. 

          Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates. 

          Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes. 

 

          When done, switch off the flame and garnish with coriander leaves.  Serve with any form of rice or Indian bread.

             In a bowl, take all the mentioned ingredients under "gatta". 

                         Mix together.

                Add water, little at a time, & make a stiff dough.  

                        Divide dough into equal portions & give a long cylindrical shape. 

                        In a kadai bring 2 & 1/2 cups of water to a boil.  Drop the gatta pieces.

                        Simmer, covered for 4-5 minutes or till bubbles appear on them. 

                        Drain & cut into pieces. Keep aside.

                         In a bowl, add all the mentioned ingredients.

                        Whisk to a smooth consistency. Keep aside. 

                        Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds. 

                        Add onion, ginger, garlic & green chilies. Sauté till light brown. 

         

                        Add yoghurt mix & stir continuously till oil separates. 

                      Add boiled gatta & water in which it was boiled. Simmer for 2-3 min. 

                       Switch off the flame & garnish with coriander leaves.  

   Serve with any form of rice or Indian bread.

                             

Dhokar Sambar (Fried Lentil Cakes in Sambar - Fusion Style)

          Sambar as is well known, is a very common South Indian lentil preparation, equally relished with rice, idli, dosa, etc. It is prepared with variety of veggies in it. Today I decided to add few Dhoka pieces (Fried Lentil cakes) in it and the end result was a delicious fusion of South Indian & a Bengali recipe. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 8-10 Dhoka pieces (recipe below)
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tsp. sambar powder
• 1 tsp. tamarind paste 

          Pressure cook the tuvar dal along with 1 tsp. oil and turmeric powder in 1 1/2 cups water for 4-5 whistles.

         Add 1 - 1/2 cups more water, salt, sambar powder and tamarind paste. Whisk to blend well and keep aside.

          Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida. Fry till the garlic changes colour.

          Add the dal and bring it to a boil. Add the Dhoka pieces and simmer for 2-3 minutes. Serve them with plain steamed rice and papad.




To prepare the Dhoka (Chana Dal / Bengal Gram Lentil Cake)...

                     Soak 1/2 cup chana dal in sufficient water overnight. Grind to a thick paste.
                    

                          To the ground chana dal paste, add salt to taste, 1/4 tsp. turmeric
                          powder & 1/2 tsp. red chili powder. Mix well & keep aside.

                   Add 1 tbsp. oil & temper with 1/2 tsp. nigella seeds & 1/4 tsp. asafoetida. 

                               Add ground paste & stir fry till it leaves the sides of the pan. 

Spread on a greased plate & set aside for 15 minutes to cool.

                                Cut into desired shapes.

                                Heat 2 tbsp. oil & fry the pieces till light golden colour.

                                Drain & keep aside.




To prepare the sambar ----

                                Take 1/2 cup tuvar (pigeon pea lentil) & soak for an hour.

                           Boil with a pinch of turmeric powder, 1 tsp. oil & 1-1/2 cups water.

                                Whisk the boiled dal to blend well.

                               Heat oil & temper with the mustard seeds.

                                Add garlic, asafoetida & curry leaves.

                                Add boiled dal & bring it to a boil. 

                                Add fried dhoka pieces & simmer for 2-3 minutes.

                                Serve them with plain steamed rice & papad.