“Maa” ki Daal:
Wash 1 ½ cups of Maa ki daal(whole black gram gram). Soak overnight. Wash nicely. Pressure cook it with split green chilli and salt to taste.
In a kadhai, or a deep non stick pan, transfer the daal and heat on a low flame till it begins to thicken. Add salt to taste.Also add crushed dalchini, 2 long and 2 moti elaichi.
Take about 8 tomatoes. Boil them in water. Once cool, remove the skin. Blend them nicely in a blender. Sieve the tomatoes to get the puree. Add this tomato puree slowly to the daal on the flame, stirring all the while.
Add about 2 tspn home made cream to the daal. (Pass malai through the sieve to get the cream)
The longer you keep the daal on the flame, the tastier it becomes. Just make sure it doesn’t stick to the bottom of the vessel.
For tadka, take little ghee in a vessel. Add sabut jeera(1tspn),little hing,ginger garlic paste.
Garnish with chopped coriander.Serve hot.
- Level of difficulty: Medium
- Serves 4
- Self Appraisal –9/10
- Our Suggestion: This daal is heavy and gaseous, though it’s the yummiest of all. Safer as lunch daal. Addition of Ginger garlic paste is a must. We figure it should have been added before while cooking the daal and not as tadka for it to have an effect.
- Also, should have added rajma to it the daal rajma ratio being 2:1.In that case,the rajma needs to be soaked overnight whereas the daal just needs to be passed through hot boiling water. The water of the rajma is to be used for cooking the mixed daal whereas the water of the daal is to be discarded to make it less gaseous.
- The sabut garam masala can be added while pressurising the daal ,for better effect.
Pudina paranthas:
Roll out slightly thick chapattis...dab a little ghee....Fold this onto itself to make layers ,same way that you roll paper to make a paper fan. It will look like a lot of layers on top of oneanother-Convert this to a round form by folding it onto itself like a circle of life...Flatten it and roll to a thick parantha. Partially cook on a hot pan.....dab little dry flour on the top side....aprinkle dried pudina powder on it....cook to completion on the flame.
- Level of difficulty: Medium
- Serves as many.
- Self Appraisal – 5/10
It might be easy for most....but rotis simply baffle me...
Our Suggestion:Can make it like an ajjwain parantha and then add pudina on top.
Pudina leaves should be dried in the sun,then ground to get the powder.Dont use freshly ground leaves...or else you will be dissapointed with the taste.
Wash 1 ½ cups of Maa ki daal(whole black gram gram). Soak overnight. Wash nicely. Pressure cook it with split green chilli and salt to taste.
In a kadhai, or a deep non stick pan, transfer the daal and heat on a low flame till it begins to thicken. Add salt to taste.Also add crushed dalchini, 2 long and 2 moti elaichi.
Take about 8 tomatoes. Boil them in water. Once cool, remove the skin. Blend them nicely in a blender. Sieve the tomatoes to get the puree. Add this tomato puree slowly to the daal on the flame, stirring all the while.
Add about 2 tspn home made cream to the daal. (Pass malai through the sieve to get the cream)
The longer you keep the daal on the flame, the tastier it becomes. Just make sure it doesn’t stick to the bottom of the vessel.
For tadka, take little ghee in a vessel. Add sabut jeera(1tspn),little hing,ginger garlic paste.
Garnish with chopped coriander.Serve hot.
- Level of difficulty: Medium
- Serves 4
- Self Appraisal –9/10
- Our Suggestion: This daal is heavy and gaseous, though it’s the yummiest of all. Safer as lunch daal. Addition of Ginger garlic paste is a must. We figure it should have been added before while cooking the daal and not as tadka for it to have an effect.
- Also, should have added rajma to it the daal rajma ratio being 2:1.In that case,the rajma needs to be soaked overnight whereas the daal just needs to be passed through hot boiling water. The water of the rajma is to be used for cooking the mixed daal whereas the water of the daal is to be discarded to make it less gaseous.
- The sabut garam masala can be added while pressurising the daal ,for better effect.
Pudina paranthas:
Roll out slightly thick chapattis...dab a little ghee....Fold this onto itself to make layers ,same way that you roll paper to make a paper fan. It will look like a lot of layers on top of oneanother-Convert this to a round form by folding it onto itself like a circle of life...Flatten it and roll to a thick parantha. Partially cook on a hot pan.....dab little dry flour on the top side....aprinkle dried pudina powder on it....cook to completion on the flame.
- Level of difficulty: Medium
- Serves as many.
- Self Appraisal – 5/10
It might be easy for most....but rotis simply baffle me...
Our Suggestion:Can make it like an ajjwain parantha and then add pudina on top.
Pudina leaves should be dried in the sun,then ground to get the powder.Dont use freshly ground leaves...or else you will be dissapointed with the taste.
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