(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)
1/3 cup (75 g) each: toor dal, mung dal, and urad dal
5 tablespoon ghee or vegetable oil
1 tablespoon grated fresh ginger
1/2 teaspoon turmeric
8 cups (1.9 liters) water
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 green chillies, seeded and minced
4 curry leaves or 2 bay leaves
1/2 teaspoon asafoetida
1 small eggplant, cubed
3 medium-sized tomatoes, chopped
1 teaspoon sugar
2 1/2 teaspoon salt
1/2 teaspoon garam masala
2 heaping tablespoon chopped fresh coriander leaves
Wash the dals and soak them for one hour; then let them drain.
Heat 2 tablespoons of the ghee or vegetable oil and fry the ginger. Add the turmeric and the dals. Stir-fry for a minute, add 1 1/4 pints (725 ml) water, and cook over medium heat (skimming off the foam as it accumulates) until the dal becomes soft. Remove the saucepan. Mix the dal in a blender or mash it into a paste. Set aside.
Heat the remaining 3 tablespoons of ghee or vegetable oil in a saucepan. Fry the mustard seeds, cumin seeds, chillies, curry leaves, and asafoetida. Add the cubed eggplant. Stir-fry for 10 minutes until they are butter-soft. Now add the tomatoes, sugar, salt, garam masala, dal paste, and the remaining water. Stir well to mix the ingredients, cover and cook until the vegetables are tender.
Garnish with the coriander leaves and serve hot with plain rice.
(cooking time: 10 minutes)
Oil to fry
Chaat masala to sprinkle
Heat the oil on high temperature and avoid smoking or burning of the oil.
Check if the oil was heated when a small piece of fryms is dropped and it expands and come up to the surface.
Lower the heat a little bit, somewhere between medium high.
Very carefully slide or drop the fryms . With a slotted spoon, shake them a little bit and when expanded properly and have risen to the surface, lift them up.
To remove excess oil, put them on the paper towels.
Keep on making as many as you like.
Sprinkle Chaat masala on all of them.
(enough for 4 persons ; soaking time: 8 hours; cooking time: 30 – 40 minutes)
1 cup kidney or pinto beans soaked for 8 hours or overnight
1 tablespoons (20 ml) olive oil or Ghee or any other oil added for boiling the beans
4 cups of water
2 tablespoons (40 ml) olive oil or Ghee or any other oil
1/2 teaspoon (2 ml) yellow asafoetida powder
2 teaspoons (10 ml) green chili, chopped
2 teaspoons (10 ml) cumin seeds
2 tablespoons (20 ml) ground coriander seeds
1/4 teaspoon (2 ml) ajwain
1/2 teaspoon (2 ml) garam masala
1 teaspoon (5 ml) turmeric
2 tablespoon (40 ml) grated fresh ginger
2 tablespoons (40 ml) tomato paste or 2 Cut Tomatoes or half of both
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) lemon juice
1 tablespoon (20 ml) chopped fresh cilantro for garnish
Wash the kidney beans in running water.
Soak the kidney beans in 4 cups of water for alteast 8 hours or overnight at room temperature.
Boil the beans with 1 tablespoon of oil until soft.
Mash or press some of the beans with a laddle.
Heat the oil in a small saucepan and saute the cumin seeds. Then add ginger, green chilli, ajwain, coriander powder and asafoetida.
Add the tomatoes and/or tomato paste, turmeric, garam masala and salt. Stirring often, cook on moderate heat for about 10 minutes.
Add the boiled and mashed beans. Add more water if you need it more liquidy. Simmer everything for another 10 minutes on moderate heat.
In the end add lemon juice and fresh cilantro and serve hot with plain rice.
(enough for 4 persons; cooking time: 30 – 40 minutes)
1 cup rice
3 cups of water
1 teaspoon salt
3 tablespoons (any) oil
1/2 cup cashew
1/2 tablespoon urad dal
1 teaspoon black mustard seeds
1/3 cup lemon juice
1/3 teaspoon turmeric
3 tablespoons fresh cilantro
1/4 cup fresh or dried coconut
Wash rice in running water. Keep 3 cups of water, salt and rice for boiling on high heat.
When the water starts to boil, reduce the heat to medium for 15-20 minutes. You may close the lid for last 5-10 minutes when the water has evaporated.
Take out one grain of rice and if it can be easily pressed without any graininess, it means it is done.
Heat the oil in a small saucepan and saute cashews.
Then add urad dal and mustard seeds. Saute them till urad dal become little brown in color.
Switch the stove off and add turmeric and coconut.
Add the mixture to the pot of rice, along with lemon juice and fresh cilantro.
Carefully mix everything so that the spices are mixed well with in every portion of the rice and rice does not get mushed.