Dal Bhorta

The Challenge for this month was to prepare a dish from Bangladesh...Yes for the monthly challenge of MFB.I had no idea of this country's any dish or the difference from this Country's and West Bengal's dishes.When the challenge for this month was given I started searching and it started with sweets,but not being very sure of it I just dropped it there.Then I came across a spiced yogurt drink and planned to do that for the challenge.In between I was not well for sometime due to the climate changes here. 

Kadala Parippu Ada

 After my post on Kadala parippu Cake,here's another recipe with kadala parippu(Chickpeas)...again something sweet.And again a Malabar Special.You can check my other recipes of Malabar special Adas...Kaayada,Irachi Ada..etc specially prepared during the month of Ramadan.This Ada is made with a filling of Cooked Split Chick peas(Kadalaparippu),sugar and Coconut.Now coming to the recipe

Kadalaparippu Cake(Pola) /Chana Dal/Lentils(Split Chick Peas) Cake

This cake is prepared with cooked chana dal.If you have the cooked dal ready then its easy to prepare.If it's difficult to make your kids eat dal then this recipe will surely help.A good way to sneak in this lentil :) 

Ingredients
 Chick peas/Kadala parippu cooked  3tbsp
 Egg                4
 Sugar             4 tbsp
 Milk powder    3 tbsp
 Cardamom powder   1/2 tsp
 Condensed milk         2 tsp(optional)
 Ghee     1 tbsp

Cooking Method
-In a blender add all the ingredients except ghee.
-Blend till all gets mixed well.
-Heat a non-stick cake pan. Spread ghee on all the sides and bottom of the pan.
-Pour in the mixture,keep covered on low flame for 15 to 20 minutes(till cooked).
-Cut into pieces and serve.

*Be careful not to add too much of Dal,it makes the cake dry.

        

Dal Sabzi/Lentils Vegetable Curry

Ingredients
Yellow Moong dal/Split Green gram    1/4 cup
Plantain(raw)        1
Carrot                  1(large)
Potato                  1(   ''   ) 
Beans              12
Drumstick        1 or 2
Onion              1 
Tomato            1
Chilly powder           1 spoon
Coriander powder    11/2 spoon
Turmeric powder      1/4 spoon
Coconut               1/2 of 1 grated
Cumin seeds         1 tbsp
Salt                   as needed
Oil                         2 tbsp
Mustard seeds        1 spoon
Curry leaves           2 sprigs

Method 
-Heat water in a pressure cooker adding the dal.Let it boil for sometime.
-Meanwhile chop the vegetables into cubes (Plantain , Carrot and Potato).Cut both ends of the beans along with its strings and then cut each into 1/2  inch pieces.Cut the drumsticks into 11/2 '' pieces.
-Chop the onion and tomato.Add this to the cooking dal.
-Now add in all the veggies,salt and powders (chilly,turmeric and coriander).Close the pressure cooker with its lid  inserting the weight and cook till the vegetables are done.
-In a blender add the grated coconut ,cumin seeds and blend it smooth adding a little water.
-Heat a small frying pan/wok add oil and splutter mustard seeds and add the curry leaves.Add this to the cooked vegetables.
-Also add in the coconut-cumin paste and mix well.Switch off the flame when it starts boiling.
-Serve this as a side dish with plain rice or chappati

Plain Dosa

Breakfast is also called as the brain food.It is said to eat breakfast like a king because it is the important meal of the day,so its better not to skip breakfast as it is the actual fuel for the whole day.Dosa is very popular in sounth indian breakfast it is made from a fermentation process of rice and lentils batter.There are different varities of dosa. Here is the recipe for plain(sada) dosa. 

Ingredients
White rice/Pachari/Raw rice  2 cups
Split black gram/Urad dal  1 cup
Fenugreek seeds              1 tbsp
Cooked(parboiled)rice      1tbsp
Salt          to taste

Procedure
-Wash and soak the rice, split black gram and the fenugreek seeds in water for 4 to 5 hrs(soak black gram separately)
-Grind the soaked dal first with little water into a smooth paste and pour it into a large bowl.
-Mix the raw rice,fenugreek seeds and cooked rice and then again grind this into a smooth paste.  
-Combine this batter to the dal batter.
-Now mix this very well (the consistency of the batter should neither be too thick nor too thin).Cover and keep aside (in a warm place)to ferment overnight.
-Next day,heat a nonstick or iron griddle to medium- low heat.
-Add salt to the batter and again stir well.
-Grease the pan with little oil and pour a ladle of batter in the center, quickly using back of the ladle spread it into a round shape.
-After 2-3 minutes flip it once,take it out and serve hot with Sambhar or chutney.

*After pouring the batter into the heated pan you can cover it with a lid;this way you don't have to flip the Dosa.After 1 or 2 minutes you can take it out.
*When the sides raise a little and you see a light brown colour at the bottom,then its time to take out  the Dosa.
*Each time while pouring the batter the pan should not be over-heated,keep it at low flame and brush oil so that the batter does not stick to the pan,then bring it to medium flame to cook. 

  
     

Sweet Dahi Vada/Thayir Vada/Vada In Yogurt

Whenever we make vadas at home it has to be divided into two batches, as some like to eat it with Chutney and the others like it dunk in Yogurt (sweet),ie;Dahi vada.

 Ingredients
Vadas         5-6
Yogurt/Curd(thick)   2 cups
Sugar             2 tbsp 
Water             2 tbsp
Salt                 a pinch
Mustard seeds      1/2 tsp
Green Chilly        2-3 slit
Curry Leaves       2 sprig
Oil              1 tbsp 
Coriander Leaves    Little

Method Of Preparation
-You can see my link on how to prepare vadas HERE   
-In a bowl beat yogurt with water,sugar and salt
-In a pan heat oil,crackle mustard seeds then add the curry leaves and the green chillies.Saute for a minute.
-Now pour this into the yogurt and mix well.
-Soak the vadas into this yogurt mix,garnish with coriander leaves and refrigerate for 2-3 hrs 
- Serve chilled.