This is just a simple, healthy and at the same time a delicious chana dal (Bengal gram) in yoghurt. This can be termed as a raita as there is no cooking involved. I came across this awesome and a bit of an 'off the beaten track' recipe in one of the cookery shows and so decided to give it a try. It can be relished with any form of rice or Indian bread. So check out the step pictorial recipe to prepare it.
- 1 cup chana dal (Bengal gram lentil), soaked overnight
- 1 tsp. fennel seeds
- 1 cup yoghurt
- 1 tsp. mustard seeds, soaked in water for an hour
- 2 green chilies
- 1/2 tsp. turmeric powder
- salt to taste
- 1-2 tbsp. coriander leaves (opt)
- 1/2 tsp. red chili flakes (opt)
Boil the dal in 1 cup water along with turmeric powder and fennel seeds for one whistle. Then separate the lentil from the stock. Keep aside.
Grind the mustard seeds, green chilies, a pinch of turmeric powder and little water to a paste.
Mix the paste along with the yoghurt and salt. Whisk well and add to the boiled and drained chana dal.
Garnish with coriander leaves and chili flakes and serve as a side dish or as raita. Goes well with any form of rice or Indian bread.
Boil dal in 1 cup water along with turmeric powder & fennel seeds for
one whistle. Then separate the lentil from the stock. Keep aside.
Grind mustard seeds, green chilies, a pinch of turmeric powder & little
water to a paste. Mix paste with yoghurt & salt. Whisk well.
Add to the boiled & drained chana dal.
Garnish with coriander leaves & chili flakes.
Serve as a side dish or as raita. Goes well with any form of rice or Indian
bread.
Dogri cuisine is still not come out in the open and is not made popular yet. But there are few really amazing dishes that one needs to try. Fortunately, I came across this very simple and an easy potato curry in one of the cookery shows and thought of giving it a try.
It is a very delectable dish where the potatoes are cooked in a yoghurt-mustard gravy. It has very few spices and is a no onion, garlic or ginger curry. You can have it with any type of rice like pulao, khichdi or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 3 medium size potatoes, boiled & cubed
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 3 tbsp. mustard oil
- 1 tsp. fennel seeds
- 1 tbsp. mustard powder
- 1 cup yoghurt
- coriander leaves to garnish (opt)
In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours). Mix the potatoes with salt, turmeric powder and red chili powder.
Heat oil in a pan and temper with the fennel seeds. Add the potatoes and fry till they are crisp and well browned.
Take it off the fire and add the yoghurt. Give it a stir and bring it back to the fire. Cover and simmer on a medium flame for 2 minutes.
Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.
Mix potatoes with salt, turmeric powder & red chili powder.
Heat oil & temper with fennel seeds.
Add potatoes.
Fry till they are crisp & well browned.
Take it off the fire & add yoghurt. Stir & bring it back to the fire.
Cover & simmer on a medium flame for 2 minutes.
Garnish with coriander leaves & serve with rice or Indian bread.
