Recipe: Bun Kabab
Ingredients
- Yellow split chickpeas (chana dal) 1 cup soak 3 to 4 hours
- Whole red chillies crushed 1 tbsp.
- Cumin seeds 1 tbsp
- Onions 2 small ( cut in rings)
- Fresh ginger 2inch piece
- Fresh garlic 6 cloves
- Potatoes 4 large (peeled, boiled and mashed)
- Mix spice powder 1 tsp (garam masala powder)
- Chat masala 1 tsp
- Salt 1 tsp
- Mango powder 1 tsp (amchoor powder)
- Buns round or pav baji buns as required
- Eggs 2 beaten
- Onions 1 medium sliced
- CHUTNEY
- Mint leaves 1 cup
- Corinder leaves 1 cup
- Tamarind pulp 1/4 cup
- Salt to taste ( 1 tsp)
- Green chilies 2 -3
- Sugar 2 tsp
- Chat masala 2 tsp
- Yogurt 1 cup
Instructions
- Soak split chickpeas in water for 3 to 4 hours.
- Peel and cut the potatoes into chunks. Boil them and once water dries mash them.
- In a separate pan add split chickpeas, onion, fresh ginger, fresh garlic, cumin seed & water 4 cups, when it comes to a boil cover and cook till all the liquid dries. Chickpeas should retain its shape.
- Then let the dal mixture cool a bit and grind it adding salt and mix spice powder.
- Then add the mashed potatoes to the dal mixture, add crushed red chilli, mango powder and chat masala to it and mix well.
- Next beat the eggs and make the round shape pattie of the dal mix. Shallow fry them.
- Prepare chutney by blending all the chutney ingredients except for yogurt. Once the green paste of chutney is blended add it to the beaten yogurt and mix to form chutney.
- Heat a pan and toast the buns with very little oil.
- Assemble the burgers, first spread the chutney on the bun then place the kabab on it apply chutney on it, keep onion rings then cover it with the bun.
- Serve it with chutney.
Recipe: Moong Ki Dal Ka Halwa
Ingredients
- Moong Dal 40g
- Sugar 40g
- Ghee 4 Tbsp
- Raisins 9-10
- Green Cardamom 2-3
- Water 50ml
- Almonds (for garnishing) 1
- Pistachios (for garnishing) 2
Instructions
- Wash and soak the dal overnight and grind it to a fine paste.
- Heat sugar and water in a pan and cook till sugar dissolves completely.
- Heat ghee in a non stick pan and fry raisins. Remove and keep aside.
- To the same pan, add green cardamoms, sauté for a second and then add the ground dal paste. Cook on a low flame, stirring continuously till it turns golden brown.
- Add the sugar syrup to the above dal and cook on a low flame till the moisture dries up. Add raisins , mix well and continue cooking for a few more minutes.
- Garnish with chopped almonds and pistachios and serve hot.
This bottle gourd and chana dal recipe is an Indian recipe. The combination of vegetable that is sabzi and lentils that is dal has its own delicious taste.
Recipe: Bottlegourd and Chana Dal (Lauki Dal)
Ingredients
- Bottlegourd 1 cup chopped
- Bengal Gram Chana Dal 1 ½ cup soaked
- Garlic 4-5 Cloves (medium Size)
- Ginger 1.5” pc.
- Onion 2 medium
- Tomato 2 medium
- Coriander Powder 1 ½ tbsp
- Red Chilli Powder 1 tsp
- Turmeric Powder ¼ tsp
- Garam Masala Powder 1 tsp
- Fenugreek seeds a pinch
- Fennel Seeds 1/8 tsp
- Bayleaf 1
- Salt to taste
- Oil 1 tbsp
Instructions
- Slice onions. Grate ginger. Chop tomatoes and garlic and keep aside.
- Grind onion, ginger and garlic together to a fine paste.
- Grind tomatoes separately to a smooth paste. Keep aside.
- Heat oil in a pressure cooker and add bay leaf, fennel seeds and fenugreek seeds. Saute for a second.
- Now add the onion, ginger, garlic paste and fry till it turns brown.
- Add coriander powder, red chilli powder, turmeric powder and fry with the help of little water till the masala is done and fat separates out.
- Now add the tomato puree and continue frying till fat separates out.
- Add salt, chopped bottle gourd, soaked dal. Mix well and fry for a minute.
- Now add water and garam masala powder. Mix well and pressure cook on a medium heat for 15 minutes or till the dal is tender.
- Serve hot with plain rice.
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Recipe: Chanay Ki Daal Kay Parathay by Zubeida Tariq
Ingredients
- Gram lentil 1 cup
- Crushed red chilies 1 tbsp
- Chopped green coriander 1 bunch
- Chopped mint leaves 1 bunch
- Lemons 2
- Chopped green chilies 4
- Salt to taste
- Crushed all spices 1 tsp
- Ghee as required
- Flour 2 tbsp
- Flour 2 cups
- Salt as required
- Oil 2 tbsp
For Parathay:
Instructions
- Boil gram lentil, remember it it tender. It should not be more soft.
- Choppize the daal adding green coriander, chopped mint leaves, crushed red chilies, salt, crushed all spices, chopped green chilies and lemon juice and leave it for a while
- .Kneading the dough for paratha after mixing salt and water to it and polishing with some oil in the end.
- Giving shape to paratha. You can do the roti style or triangular as shown below.
- Frying them in 2 tbsp. of oil.
- Serve with any of your favourite chutneys or as it is.
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Recipe: Moong Dal (Green Gram) Samosay by Sara Riaz
Ingredients
- Samosa wraps 125
- Moong Dal (Green Gram) 1 kg
- Mint Leaves half bunch
- Coriander Leaves half bunch
- Onions chopped 1 cup
- Salt 1.5 tsp
- Garam Masala 2 tsp
- Chat Masala 2 tsp
- Red Chilli crushed 2 tsp
- Cumin Seeds crushed or powdered 2 tbsp
Instructions
- Soaking the moong dal in water for one hour.
- Now put the dal in a pot and allow it to boil. When 2 to 3 boils come close the stove and strain the dal.
- Gather mint leaves, coriander leaves and onion.
- Gather the spices salt, red chilli crushed, garam masala, cumin powder (I used cumin seeds) and chat masala.
- Mixing all the ingredients with dal. Keeping the flour paste (flour and water) ready before wrapping the samosas.
- Samasa wrapping steps.
- Stock them up and deep freeze.
- Deep fry and serve hot when needed.
Ingredients:
Beef Boneless 500 grams
Bengal Gram split (Chana Daal) 1/2 cup (soaked in water for 30 minutes)
Cumin seeds 1 tsp
Black Pepper 2 to 3
Ginger Garlic Paste 1 tbsp
Garam Masala 1 tsp
Salt 1 tsp
Red Chilli crushed 1 tbsp
Potato boiled 1
Onion 1
Green Chillies 3
Mint Leaves (podina) 18 to 20
Eggs 2 for coating
Oil for frying
Method:
1 Boil potato in a pot and in a separate pot put some oil, cube shaped meat and bengal gram splitted. Let it cook for 10 minutes.
2. Then add cumin seeds, black pepper, ginger garlic paste, salt and red chilli crushed. Stir fry for a while.
3. Now add water, cover the pot and let the meat be cooked.
4. Once the water in the pot fully dries add garam masala and close the flame after mixing it well.
5. In a chopper put boiled potato, mint leaves, green chillies and onion to chopperize.
6. After chopping.
7. Now add meat to the chopped ingredients.
8. Let these be mixed well with the help of chopper.
9. Now form kabab shapes.
10. Dip in egg and fry.
11. Drain the excess oil.
12. Serve it out.
