Khasta moong dal Kachori

Khasta moong dal Kachori

Khasta moong dal  Kachori

Ingredients for Filling

1/2 cup     moong dal/split green grams without the skins(soaked for 3 hours)

3- 5     curry leaves/limro, torn into small pieces

1/2 tsp     rai/mustard seeds

   pinch of hing/asafoetida

1/4 tsp      cumin powder

1/2 tsp   garlic paste

1/2 tsp     ginger paste

1 tsp   green chili paste

1/2 tsp   red chilli powder (more for spicier taste)

1/2 tsp   coriander powder

  large pinch of amchur  or 1 tbsp. grated raw mango

1 tsp  fennel powder

pinch of garam masala

2 tbsp  oil

salt to taste

1 tbsp  sugar

Ingredients for Dough

1 ½ cups  plain/all-purpose flour

1/4 tsp  salt

3 tbsp  oil or ghee

icy cold water for kneading

Instructions 

Rinse and drain out the moong dal and then put them in a pan. Add water and boil for about 5-7 minutes. Drain and set aside to cool, then run them through the processor to crush them up slightly. Not until they are smooth, just to make them coarsely crushed.

Heat the oil, add the rai and once they splutter, add the fennel and cumin, then the limro leaves, hing, ginger/garlic/green chilli pastes. Stir together for a minute, then add amchoor or mango. Cook for a few seconds, then add the moong dal followed by all the other ingredients. Keep heat on medium, stir-fry and cook until the moong are almost getting mashed and taste fully cooked. This won't take very long as they had been pre-boiled slightly, so about 10-15 minutes is sufficient. If you find the mixture drying up, add a few tbsp. of water and keep the pan covered. Once done, set aside to cool and start working on the dough.

DOUGH INSTRUCTIONS

Add salt to the flour, then rub the ghee into the flour until crumbs form. Slowly add the icy cold water and knead until a pliable dough is formed, not too soft and not too hard. Cover and set aside to rest for about 20 minutes. Divide the dough into small balls about the size of a ping pong ball. Roll or flatten each ball out, add a tbsp. of filling in the center, then gather the edges together like a pouch and seal so that the filling is enclosed in the center. Set aside whilst you continue with the rest.

Once all are done, take one ball at a time and using the heel of your hand, gently press each one to flatten it. Press on the side where the seam was (where you sealed off your kachoris). Be very gentle so as not burst the kachoris. In the meantime, heat some oil in a karai.

Once oil is ready, lower the heat to low and then put the kachoris in to fry. If the oil is too hot they will color before the dough gets fully cooked, so it is VERY important to maintain the heat on low. Fry both sides until golden brown and crispy, drain on tissues and allow to cool. Serve with chutneys of your choice! :)

recipe adapted fauzia kitchen fun

Achari Daalcha

Achari Daalcha

Achari Daalcha

Ingredients:
Meat ½ kg
Gram lentil 1 cup
Masoor Lentil 1 cup
Ginger Garlic Paste 2 tsp
Chopped Tomatoes 250 grams
Tamarind Juice ½ cup
Onion 1
Curry Leaves 10
Green Coriander ½ bunch
Green Chilies 6
Long Red Chilies 6
Red Chili Powder 2 tsp
Turmeric 1 tsp
Salt 1 tsp
Black cumin Seeds 1 tsp
Small Cardamom 4
Clove 2
Cinnamon 1 piece
Gourd ½ kg
Oil ½ cup
Mustard Seeds 1 tsp
Method:
• First of all in Clay pot add ½ kg mutton meat, 2 tsp ginger garlic paste, 1 tsp salt, 1 tsp turmeric, 2 tsp red chili powder, 2 cloves, 4 small cardamoms, 1 piece cinnamon, 1 tsp black cumin seeds and 1 glass water. Cover and Cook.
• When the meat gets tender add 1 cup gram lentils and 1 cup masoor lentils along with luke warm water. Cook on low flame.
• When both the lentils mixed well add ½ kg gourd, 6 green chilies and ½ cup tamarind juice and turn off the flame. 
• In another frying pan heat oil and add 6 long red long chilies, 10 curry leaves, 1 tsp mustard seeds, 1 tsp black onion seeds, 1 tsp fennel seeds and 1 tsp fenugreek seeds. 
• In the end finish with tarka.
• Ready to serve.

Punjabi Dal Fry

Punjabi Dal Fry 

Punjabi Dal Fry

INGREDIENTS-
1/4 cup of yellow pigeon peas
1/2 cup of gram dal
1 onion finely chopped
1 and 1/2 tomato chopped
3-4 tbsp ghee/ clarified butter
1/4 tsp turmeric powder
coriander leaves
2 green chillies finely chopped
1/2 tsp cumin seed
1 piece of cinnamon
2 pieces of cloves
1/2 tsp of red chilly powder
1/4 tsp asafoetida
1 and 1/2 tbsp of garlic finely chopped
salt to taste
1 dry red chilly

METHOD-
Tell both the lentils, wash them thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
Take 1 and half tbsp ghee, keeping the remaining for the tadka. Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick. Add onions, saute until translucent. Add tomatoes, green chillies,turmeric powder, red chilly powder. Pour in the dal. Mix well. Add water if required. Add salt. Sprinkle coriander leaves. Let it simmer for 5-6 min. 

TADKA-
Heat the remaining ghee in a small pan. Add a whole dry red chilly, 1/4 tsp asafoetida and chopped garlic. Stir and pour it all over the dal.