PANASA KATHA DALMA (JACK FRUIT WITH SPLIT YELLOW PEAS)

Ingredients :-

Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups

Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)

Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)

Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)

Baigana (Brinjal) - 1/2 cup (cut in medium chunks)

Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)

Tomator - 1 no.

Ada (Ginger crushed) - 1 inch

Guda (Jaggery) - a small piece

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Water - 2-3 cups (as you needed)

For Tadka :-

Desi Ghee - 2-3 tsp

Panch Phutan - 2 tsp

Bay leafs - 1 no.

Dry Red Chillies - 2 nos.

A Pinch of Hing

Garnishing :-

Chopped Coariander leaves (Dhania Patra) 

Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp

Method :-

Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.

Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..  

SWEET, SAVORY N SPICY DAL DHOKLI

'Dal Dhokli' is a traditional n typical Gujrati recipe. Its an one-dish meal which one can have in breakfast or lunch or in dinner also.This dish is one of the favorite dish of my family. Its not only delicious but also healthy. A perfect combination of spiced whole wheat flour dhoklis which simmered in split yellow lentils. This is a perfect meal in a bowl, that is very satisfying and filling.

Ingredients :-

For Dhokli :

1 Cup Wheat Flour (Atta)                                               

1/4 cup Gram Flour (Besan)                                      
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli Paste
1/2 tsp Carom Seeds (Ajwain)
2 tsp Oil
Salt as per taste
Water (for kneading dough)

For Dal :
1 cup Tuvar or Arhar Dal (Yellow split lentils)
2 Tomatoes (Finely Chopped)
2 tsp Tamarind Pulp
1 tsp Jaggery (Gud)
1/2 tsp Red Chilli powder
1 tsp Grated Ginger
1 tsp chopped Green chillies
1/2 tsp Lemon Juice
1/2 tsp Mustard Seeds
1/2 tsp cumin seeds
1/2 tsp Fenugreek (Methi) seeds
Few Curry Patta
Few Chopped Coriander leaves 
Whole Dry Red Chillies
A pinch of Asafoetida (Hing)
Whole garam masala (Cloves, cinnamon stick, bay leaf)
Oil or Desi ghee for tempering

Method :-
For dhoklis combine all the above ingredients together in a bowl and make a soft dough. Keep aside for 30 minutes. Clean, wash and boil the dal with 1/4 tsp of turmeric powder and salt in a pressure cooker till completely cooked. Allow pressure to go down by itself before opening pressure cooker. Now divide the dough into equal portions, apply a little oil and roll out as thin as possible into round shapes. Cut each rotis in diamond or square shape with a knife and keep aside. Transfer the cooked dal into a deep pan and heat. Add water, remaining turmeric powder, salt, grated ginger, chopped tomatoes, tamarind pulp, jaggery, red chilli powder, chopped green chillies to the dal and stir. When the dal started to boil, add the dhoklis (dough pieces) into the dal and cooked it on low fire about 5-10 minutes until the dhoklis are soft, tender and cooked. For tempering, heat oil in a kadhai. Add whole garam masala, mustard seeds, cumin seeds, fenugreek seeds, dry red chillies to it. When it splutters, add curry patta and hing. Mix well and saute on a medium flame for 1 minute and add it to the dal. Let it simmer for 5 minutes and switch off the flame. Add few drops of lemon juice and garnish with coriander leaves and chopped onion (optional). Serve bubbling hot with lemon wedges and enjoy your "Dal Dhokli". 

CHANA DAL WITH SOYA NUGGETS CURRY

Ingredients :-

2 cup Chana Dal (Split Bengal Gram Lentils)

1 cup Soya Chunks/ Meal Maker

1 Big boiled Potato

2 medium size chopped Onion

2 tsp Ginger-Garlic paste

2 chopped Green chillies

1/2 tsp Turmeric (Haldi) powder

2 medium chopped Tomatoes

1/2 tsp Red Chilli powder

1 tsp any Curry powder

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1 piece Cinnamon stick (dal chini), 2 cloves (laung), 1 cardamom (elaichi), 1 bayleaf (tej patta)

A pinch of Hing (Asafoetida)

1/2 tsp Garam masala powder

1/2 tsp Coriander powder

1 tsp Kasuri methi (Dried Fenugreek leaves)

Salt to taste

2 cup Water

Coriander leaves for garnishing

2 tsp Oil for frying

Method :- 

Wash and soak Chana dal in water for 30 minutes. Pressure cook the dal, add salt, turmeric powder, water to it for 1-2 whistles. The dal should be firm to touch but it should be cooked. Soak the Soya chunks in hot water for about 10 minutes. Strain and squeeze the excess water and keep aside. Heat oil in a pan and fry the soya chunks till golden brown in colour for 5-8 mins and sprinkle a little salt over it. Remove it from pan and keep aside. Heat oil in a deep pan or kadhai. Add 1/2 tsp of sugar to it, when it turns brown in colour add cinnamon stick, cloves, cardamom and bay leaf. After one minute add cumin and mustard seeds to it, also add hing (asafoetida). When it starts crackling, add finely chopped onion and fry. Then add ginger-garlic paste, turmeric powder, tomatoes, red chilli powder, curry powder, coriander powder, kasuri methi and stirring well continuously for 5 minutes. When it changes its colour, add soya chunks and boiled potato pieces to it and saute a while. Then add boiled Chana dal to it and mix well. Add water and Cook for 10 minutes on a medium flame. Simmer till the dal becomes thick. Now add garam masala, stir well and further cook for 2 minutes. Switch off the flame and garnish with chopped coriander leaves. Serve 'CHANA DAL-SOYA NUGGETS CURRY' with chapati, parathas etc. Eat healthy and live healthy !!!
Happy Cooking ::))

NOTE:- Sending this recipe to ;

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

DAL TADKA RECIPE

Ingredients:-

1 cup masoor dal (Split red lentils)

1 cup chana dal (bengal gram dal)

1/2 cup moong dal (whole green gram)

1/2 cup biri/urad dal (black gram dal)

1 tsp haldi

Salt - 1/2 tbsp

For Tadka :-

2 chopped onions

2 tsp chopped ginger - garlic

2 green chillies chopped

2 medium tomatoes chopped

1 tsp cumin seeds

1 tsp mustard seeds

2 dried red chilli

1 tsp butter

1 tsp tadka masala (available in market)

1/2 tbsp garam masala

A pinch of hing (asafoetida)

few kasoori methi leaves

Coriander leaves for garnish

Oil or ghee - 2 tsp

Salt as per taste

Method :-

Soak the dals in water for 20-30 mins. Clean and wash all the dal well in cold water. Pressure cook the dal with salt and turmeric. Take care that the dal is not mushy. Heat oil in a pan and add cumin and mustard seeds. When it splutter add hing, red chilii, onion, ginger n garlic chopped and fry for a minute. Then add chopped tomatoes and saute for another 2 mins. Add all the masala, kasoori methi leaves and cook for a while. Now add boiled dal, mix well and bring to boil for 5-8 mins. Garnish with chopped coriander and butter and serve hot with chapati/naan.