Indrahar ki Kadhi (Madhya Pradesh Cuisine)

 

           Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. This recipe is also turned into a gravy too. 

               Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi. 

               So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal. Kadhi being my personal favorite, I can clean up my plate in a jiffy. Do check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• salt to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 cups water
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. sambar powder
• 2 sprigs curry leaves, dry roasted & crushed
• coriander leaves & a drizzle of pickle oil to garnish

          Indrahar - Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Keep aside.

          Kadhi - Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, mustard seeds, curry leaves and asafoetida. Allow it to splutter.

           Now add the spice paste and sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes by stirring at intervals. Then add the sambar powder and simmer further for 2-3 minutes or till you get the right consistency.

           When done switch off the flame and sprinkle the crushed curry leaves. Give it a stir.

          To serve, ladle the kadhi in a serving bowl and arrange the fried Indrahar over it. 

          Garnish with coriander leaves and pickle oil. Enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Whisk together yoghurt, gram flour, salt to taste & water. Keep aside. 

In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder along with some water to form a paste. Keep aside. 

Heat oil in a pan & temper with cumin seeds, mustard seeds, curry leaves & asafoetida. Allow it to splutter.

                   Add the spice paste & sauté till the oil separates. 

Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals. 

Then add the sambar powder  simmer further for 2-3 minutes or till you get the right consistency.

When done switch off the flame & sprinkle the crushed curry leaves. Give it a stir.

    Ladle the kadhi in a serving bowl & arrange the fried Indrahar over it. 

          

Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Indrahar (Snack from Bagelkhand (M.P.)

 

          Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. I shallow fried them. You may deep fry them or just stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

        

            This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

             It is believed that this dish was prepared and offered to Lord Indra to please him. Hence the dish got this name from Lord Indra. 

             So go ahead and give this recipe a try by checking out the step by step pictorial recipe to prepare this regional snack. 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• salt to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

          Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Serve hot with tamarind chutney, green chutney or tomato sauce. 

  Blend the soaked lentils along with ginger, green chilies & some water into a paste.

Transfer it to a mixing bowl & add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light & fluffy.

                            Add baking soda & mix well. 

                           Transfer to a greased plate.

                           Steam for 20 minutes. 

                         Set aside to cool. Then cut into squares & keep aside. 

Heat oil in a pan & shallow fry or deep fry till golden brown in colour. 

                Serve hot with tamarind chutney, green chutney or tomato sauce. 

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.

Moringa Leaves Bafauri

 

           Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed lentils and a handful of moringa leaves for a healthy version. 

        

            This protein rich snack turned out real yum. In fact, it is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.

• 1 tbsp. chana dal (Bengal Gram Lentil)
• 1 tbsp. urad dal (Split Black Gram Lentil)
• 1 tbsp. tuvar dal (Pigeon Pea Lentil)
• 1 tbsp. moong dal (Split Green Gram Lentil)
• 1 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• handful of moringa leaves
• 1/2 tsp. carom seeds, crushed
• 1 tsp. flax seeds (opt)
• 1 tbsp. sesame seeds 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. oil 
• pinch of toasted sesame seeds & chaat masala to garnish

          Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.

          In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.

          Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney. 

                               Transfer to a greased steel plate and steam for 15-20 minutes.

                                  Set aside to cool before cutting into desired shapes. 

                                 Heat oil & shallow fry the Bafauri on both sides slightly.

   Garnish with toasted sesame seeds & chaat masala. Enjoy as it is or with 

tomato sauce / green chutney. 

Dal Palak Khichdi

 

          This is Khichdi (porridge) with a twist. I made use of mixed lentils and some spinach for a great alternative to our common khichdi recipe. It is a satisfying comfort food that is both healthy and nutritious. This simple, quick and easy to make dish provides a good dose of  protein, vitamins, calcium and iron, required for a well balance meal. 

          I chopped the spinach instead of blending it, as I like it this way. However, it can be added in the pureed form too. You can enjoy it anytime of the day with papad / chips and pickle / lime juice. So check out the step by step pictorial recipe to prepare this yummy one pot meal. 

          Khichdi, as we all know, is a one-pot meal with lentils and rice cooked together. This traditional dish is very commonly prepared in many Indian households. Each state has it's own particular version in regards to tempering and seasonings. 

           The lentils used also differs accordingly. At times veggies and some greens are added depending on individual preference to make them more healthy. 

  

          Khichdi is considered as a light meal and is ideal for kids and convalescing people. You can adjust the consistency according to your preference by adding less or more water. 

• 1/3 cup mixed dal / lentils 
• 1/3 cup rice
• 2 cups spinach, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

Tempering -

• 1 tbsp. ghee
• 3-4 dry red chilies
• 1 tsp. cumin seeds  

          Soak the lentils and the rice for 2-3 hours. Then wash well and drain. Mix the ginger-garlic paste and all the dry spices with some water and keep aside.

          Heat oil in a pressure cooker and sauté the onions till light brown. Then add the spice paste and cook till the oil separates.

         Now add the lentils and rice and give it a stir. Sauté for a minute. Add the chopped spinach, salt to taste and 3 cups hot water. Mix well and pressure cook for 4-5 whistles. 

          For the tempering - Heat ghee in a small pan and temper with red chilies and cumin seeds. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the prepared khichdi and serve with papad / chips and some pickle for a comfort meal. 

                            Heat oil in a pressure cooker and sauté the onion till light brown.

                                  Then add the spice paste and cook till the oil separates.

                                 Add the lentils and rice and give it a stir. Sauté for a minute. 

                                  Add the chopped spinach, salt to taste .....

                                 ....... & 3 cups hot water. Mix well.

                                  Pressure cook for 4-5 whistles. 

                          For the tempering - Heat ghee in a small pan and temper with red chilies

                          and cumin seeds. Sauté for a few seconds and switch off the flame. 

                                 Pour this tempering over the prepared khichdi.

                    Serve with papad / chips and some pickle for a comfort meal.