Monday, 25 August 2014

Gatte ka Dalma (Gatte in lentil gravy) (A fusion recipe-Mix of Odiya n Gujurati cuisine)

Ingredients for Dal :-
Toover dal / Pigeon pea - 1 cup
Vegetables - Potato, Brinjal, Pumpkin, Carrot -1 cup (Cut into medium cubes)
Turmeric powder - 1 tsp
Salt to taste

Boil the dal with the veggies in pressure cooker about 1-2 whistles in high flame. 

Ingredients for Gatte :-
Besan (Gram flour) - 1 cup
Ajwain (Carom seeds) - 1/2 tsp
Dhania powder - 1/2 tsp
Green chilly chopped   
Curd - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tsp

Mix all these ingredients and make a soft dough by adding little water. Take equal size ball and flatten it (shown below pic). Boil it in hot water about 10 minutes, when it float in water just remove it. Cut into small cubes and fry in hot oil till golden brown in colours (Its optional). You can use direct without frying.

For Masala Paste :-
Poppy seeds - 2 tsp
Char magaz (melon seeds) - 1 tsp
Ginger - 1' inch
Garlic - 6-8 cloves
Green chilly - 2-3 nos.
Make a very smooth paste

Tomato puree - 2 nos.
Ghee n oil for frying
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Red chilly - 2 nos.
HIng (Asafoetida) - a pinch
Onion grated - 1 no.

Method :-
Take oil in a pan / kadhai. Add cumin, mustard seeds, red chilly, hing. When it splutters add grated onion and saute a while. Add tomato puree and cook about 2 mins. Now add the poppy seeds paste and fry. When it cook properly add the besan cubes / gatte, mix it well. Fry for a minutes and then pour the boiled dal and cook it in high flame. Switch off the flame. 

Tempering with ghee n cumin seeds and pour over the dalma just for enhancement of more flavour. (it's optional)

Sprinkle roasted fenugreek, fennel and cinnamon powder on it.

Serve with Chapati / Naan / Poori ...Enjoy it !!!!