Category: Dals

Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations. 

Awadhi cuisine (Mughlai cuisine) is hugely influenced by Mughal cooking techniques, namely dum style (cooking food on low flame for long hours) to infuse the flavours! Similar cooking patterns of cooking are found Hyderabad and parts of Punjab too. 

Lucknow is very famous for non- vegetarian fare ..namely biryanis, kebabs and other meat preparations. However, most households in Uttar Pradesh are pure vegetarians and do not eat meat and that is where you will find flavoursome vegetarian  mughlai or awadhi food. Paneer (cottage cheese), fried potatoes, pulses, etc form the base of such vegetarian meals that are essentially flavoured with whole spice and slow cooked. One such mouthwatering, rich preparation is Awadhi Dal a.k.a. Dal Sultani or Lucknowi Dal. 

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

This dal is an extremely flavourful, aromatic and a rich preparation. Simple cooking techniques that are fast and ensure authentic taste.

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

If you are looking to give your everyday dal Chawal a regal makeover, then this is the recipe for you! Everyday ingredients and a bit of magic is all that goes into making this bowl which makes you feel no less than a royalty yourself 😀

Yield: serves 2

Equipment: a pressure cooker, small pan, a ladle, measuring cups/ spoons.

Ingredients:

1/2 cup tur dal (split pigeon peas)

2 cup water

salt to taste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1″ cinnamon stick (dalchini)

2 nos. bay leaves (tej pata)

2-3 nos. cloves (laung)

2 nos. green cardamom (choti Elaichi)

1 tsp ginger garlic paste

1/4 cup fresh yogurt (dahi)

1/4 cup milk

5-6 strands of Kesar (saffron)

chopped coriander to garnish

For the tempering:

2 tbsp ghee (clarified butter)

1/2 tsp jeera dana (cumin seeds)

1 tsp chopped green chillies

a generous pinch of asafoetida (hing)

Method:

Wash the dal and soak it in 2 cups of water for 15 mins.

In a pressure cooker, add the water and the soaked dal. Season with salt, red chillie powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.

Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid of the pressure cooker and cook it for 2-3 whistles.

Let the steam release slowly on it’s own from the cooker.

In the mean while, soak Kesar in 1 tsp of milk and let it rest.

Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.

Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.

Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.

Prepare the tempering: 

Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.

Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green chillies 😊

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

Also try my Dhaba Style Dal Makhani and Rajasthani Dal Panchmel. 

Love,

Shreya💖

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Rajasthani Panchmel Dal | Mixed Lentil Curry | Dal for Baati

Dal-Chawal-Achar-Pyaaz aur Papad (lentil curry, steamed rice, pickles, onion salad & some poppadoms)……there are days when that’s all you need! Probably every Indian’s soul food 😊 It’s mine for sure.

I make lentils (dals) in so many ways…I literally change the recipe each time I make it…and that’s like 5-6 times a week! Some days I temper the dals post cooking them…on others, I first add the tempering to the oil in a pot and then add raw lentils and slow-cook them together! Each way tastes different and yet so tempting!

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Like this Rajasthani Panchmel Dal or Panchratna Dal…I always temper this one twice! The aroma is so smoky and the flavours are subtle & yet packs a punch. This dal is very famous all over Rajasthan and the rest of India for being served with Baati…smoky, roasted wholewheat dumplings served with a generous topping of melted ghee..(clarified butter).

However, in my kitchen…it is made very regularly and served with steamed rice or soft rotis and a side of some veggies & curd. Or you can try my Dhabba Style Dal Makhani if you prefer something richer 😉 Along with Lacchaa Parathas 

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Let’s see how…

Yield: serves 2

Equipment:  pressure cooker, measuring cups/ spoons, 2 pans, ladle.

Ingredients:

1 tbsp each of tur dal, chana dal, masoor tukda, Kali urad tukda & yellow tukda moong (pigeon peas, split Bengal gram, pink lentils, black split lentils & split yellow lentils)

2 cup water

salt to taste

1/4 tsp turmeric pwd

For 1st tempering:

2 tbsp ghee

a pinch of hing (asafoetida)

1/4 tsp cumin seeds

2-3 nos. cloves/ laung

2 nos. whole dry chillies

1 tsp ginger garlic paste

1/2 tsp each coriander & cumin pwd

1/2 tsp red chilly pwd

1/4 tsp Garam masala pwd

1 cup chopped tomatoes

For 2nd tempering:

1 tsp ghee

1/4 tsp red chilly pwd

1 tsp sliced garlic

To garnish:

chopped coriander leaves

Method:

Wash all the dals together & soak them with salt & turmeric in 2 cups of water for 1 hour.

 

image  image

Next, pressure cook them for about 2-3 whistles or until done as per your regular procedure of using the pressure cooker. Let the steam release in it’s own. Once the steam has released, open the pressure cooker and mash the cooked dals a bit using the back of the ladle. Set this aside.

image

 

Now, heat 2 tbsp ghee in a pan, once this is hot enough, add red chillies, cloves, cumin seeds & hing. Wait until they crackle a bit, then add the cumin pwd, coriander pwd, ginger-garlic paste & red chilli pwd. Mix well and tip in the tomatoes. Cook until the tomatoes turn mushy and the ghee seperates from the the mixture. Then add the cooked dals to this mixture and mix well and cook for 3-5 mins. Add water & salt if needed to adjust the consistency & flavour. Lastly add the Garam masala pwd & cook for a minute more. Turn off the flame and place a lid over the pan to let the flavours build up.

Meanwhile, make the second tempering in another pan by heating ghee, adding red chilli pwd and the sliced garlic to it. Let them crackle until the garlic is slightly brown and crisp. Add this tempering on top of the ready dal and garnish with chopped coriander leaves. Serve this piping hot!

Add a dash of lime juice to this dal…and it tastes heavenly!

 

image

This definitely makes me drool!! 😋

Love,

Shreya💕

Adapted from Sanjeev Kapoor’s cookbook Khazana of Indian Vegetarian Recipes…(one of the earliest gifts given to me by my hubby)

Idli Sambhar / Udupi Style Idli Sambhar

Idli Sambhar / Udupi Style Idli Sambhar – the evergreen breakfast in most homes is a novelty at mine! That’s because my hubby isn’t too fond of it and rarely agrees to have this combo for breakfast/ brunch. So on the day when he finally agrees to have some for the weekend, I go all out in making this combo extra special. 

Idli Sambhar / Udupi Style Idli Sambhar

There are no tricks to making a perfect Idli (lentil cake) if you ask me….it’s the climate that plays the most important role. Warmer the climate, obviously, better the fermentation resulting in soft, moist & super spongy Idlis 😋 Besides, softer the Idlis, the more Sambhar (South Indian style spiced lentil curry) they soak up!!! Sluuurrppp!

Idli Sambhar / Udupi Style Idli Sambhar

I have used my Mom’s recipe for both, Idli & Sambhar…along with her lip-smacking, easy-peasy green Coconut Chutney🤓 I must confess…this Sambhar is the closest to a traditional tiffin/ Udupi style Sambhar that I have ever had at home. Robust flavors accompanied by the tang from tamarind makes it super yum!

Idli Sambhar / Udupi Style Idli Sambhar

Let’s get going with the recipe…..I have shared a few tips in the method given below.

We will start with the Idli.

Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
Since the climate here is very hot & humid, the mixture fermented very well…almost overflowed from the bowl by next morning.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn’t very hot. Do not touch the mixture or disturb the process of fermentation.
What I usually do is, soak the rice & dal in the morning around 11am, it’s soaked really well by 6pm. That’s when I grind & mix them.

That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don’t add ENO or any other fruit salt to make the Idlis soft and spongy.
The fermentation is the only key here.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

Now that the batter is ready…what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.

Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom…
Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!

For the Sambhar

Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Idli Sambhar / Udupi Style Idli Sambhar

Prep Time: 20 hours

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: Makes 15-18 small Idlis. Sambhar serves 2

Idli Sambhar / Udupi Style Idli Sambhar - the evergreen breakfast in most homes is very easy to make and absolutely healthy!

Ingredients

    IDLI:
  • 1 cup split White urad dal (white lentils)
  • 1 cup rice (I used Basmati)
  • 2 cup boiled rice
  • 1/2 tsp methi seeds (fenugreek seeds)
  • Salt to taste
  • Water as needed
  • Oil for greasing as needed
  • SAMBHAR:
  • Ingredients:
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    IDLI
  1. Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
  2. Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
  3. Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
  4. Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
  5. Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
  6. Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
  7. Since the climate here is very hot & humid, the mixture fermented very well...almost overflowed from the bowl by next morning.
  8. You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn't very hot. Do not touch the mixture or disturb the process of fermentation.
  9. What I usually do is, soak the rice & dal in the morning around 11am, it's soaked really well by 6pm. That's when I grind & mix them.
  10. That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don't add ENO or any other fruit salt to make the Idlis soft and spongy.
  11. The fermentation is the only key here.
  12. Now that the batter is ready...what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
  13. In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.
  14. Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
  15. Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
  16. Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom...
  17. Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
  18. Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!
  19. SAMBHAR
  20. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  21. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  22. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  23. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  24. TEMPERING
  25. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  26. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.
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Idli Sambhar / Udupi Style Idli Sambhar

I simply love these….and the combo is to die for!! Do try once.

Love,

Shreya💖

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Idli Sambhar / Udupi Style Idli Sambhar

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

This is really quick and super yum!

Love,

Shreya💖

Dhaba Style Dal Makhani

Dal Makhani is everyone’s favourite dal when we are at restaurants or dhabas! ☺️ Rustic flavours with the robustness of Garam Masalas and the rich creaminess make it very irresistible. 

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

It’s our favourite too…specially when we visit our favourite Dhaba on the outskirts of the city. It tastes just heavenly with some rotis and sliced onions! That’s all…no need to complicate things!

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

I have tried many recipe for dal makhani earlier too…but was never really satisfied with the outcome. Recently, when we were at this Dhaba again…I had the luck to find out a secret from the chef himself to make this dal taste absolutely divine! I couldn’t wait to come home and try it again! It tasted just like the one we ate at the Dhaba…so easy that I couldn’t believe I had finally made it just the way we loved it ☺️👌 although he didn’t specify the exact quantity of the ingredients but I had to adjust it according to the quantity I was making for us.

Let’s get started..

Yield: serves 2-3

Equipment: a heavy bottomed wok, a pressure cooker, measuring cups/ spoons.

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

Soak the lentils for 6-7 hours. Then pressure cook them with 2 cups of water and some salt until they are soft and mushy. Approximately 6-7 whistles are enough. Let the pressure release on its own before you open the lid.

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Heat ghee & butter together in the wok. Then add the hing, cardamom, chopped onions, chillies & ginger-garlic paste. Cook until they are slightly golden and the raw smell goes away.

(The chef’s tip of adding fennel pwd is what makes a lot of difference due to its earthy aroma & tasted like the one we eat at the dhabas). Then add all the masalas except Garam masala. Sauté well for about 5-7 mins. Then add the tomato. Season with salt & sugar.

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Also add the Garam masala now. Cook for another 2-3 mins…or until the tomatoes are mushy and the oil floats around the masalas, then add the boiled lentils with it’s water too. Mix well and let it cook for 7-8 mins. Then add the cream and let the dal boil for 15 mins on low flame. Keep stirring it around a few times. You can add some water to adjust the consistency too. That’s it…the dal is ready! You can garnish with some coriander and cream before serving. Enjoy it warm with any roti or some rice and salad 😁

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Comfort food at it’s best….😉

Love,

Shreya💖

P.S. If you don’t have fennel pwd, you can make some by roasting it for a couple of mins just to heat it up…the colour mustn’t change and then grinding/ pounding it well.

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