Dal , Chawal , Potato salad & Puri , Aloo with Kachumber

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber
Dal, Chawal with Potato Salad

Ingredients

For Dal :

• ½ cup chana dal
• ½ cup black gram dal ( split )
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 – inch piece ginger, chopped
• 2 green chillies , chopped
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• 1 tablespoon ghee
• Coriander leaves for garnishing

For Chawal ( rice ) :

• 1 ½ cup basmati rice
• 3 cups water
• ½ teaspoon cumin seeds
• 6-7 peppercorns
• 1 black cardamom
• ½ teaspoon sugar
• 1 bay leaf
• 2 cloves
• Salt to taste
• 1 tablespoon ghee

For Potato Salad :

• 5 medium – sized potatoes ( boiled )
• 1 teaspoon chaat masala
• ¼ teaspoon red chilli powder
• ½ teaspoon cumin seeds powder
• 1 green chilli ( chopped )
• Salt and pepper to taste
• 1 teaspoon coriander leaves , finely chopped
• Juice of 1 lemon

Method

For Dal :

Mix and wash both the dals. Cook in a pressure cooker along with 3 cups of water, salt , ginger, green chillies and turmeric powder. When cool , mix well. Heat ghee in a pan. Add all the ingredients for seasoning. As soon as they crackle , pour it over to dal. Transfer into a serving bowl. Garnish with chopped coriander leaves. Serve hot with chawal.

For Chawal :

Soak basmati rice for 30 minutes in water. Heat oil in a pan. Fry all the spices for a minute. Add rice along with water. Cover and cook on a low flame till all water evaporates and rice is done. Serve hot with dal.

For Potato Salad:

Peel and chop potatoes into bite size pieces. Place them in a large bowl. Sprinkle all the masalas, salt , green chillies, coriander leaves and lemon juice over it, mix well and serve with dal – chawal.

Puri – Aloo with Kachumber

Ingredients

For Puri :

• 2 cups wheat flour
• ½ cup semolina ( sooji )
• ¾ teaspoon salt
• 1 teaspoon ajwain
• Water for kneading
• 2 teaspoon oil
• Cooking oil for frying

For Aloo :

• 500 g potatoes ( boiled )
• 1 ½ tablespoon oil
• A pinch of asafoetida ( hing )
• 1 teaspoon cumin seeds
• ½ teaspoon red chilli powder
• Salt to taste
• 8 tablespoon curd ( beaten )
• 1 teaspoon garam masala powder
• 2-3 cloves
• 1 small stick of cinnamon
• 2 bay leaves
• 1 ½ cup water

For Kachumber :

• 1 cup cucumber ( peeled and chopped )
• 1 cup onion, chopped
• 1 cup tomatoes , finely chopped
• 1 teaspoon chopped coriander leaves
• 1 ½ teaspoon lemon juice
• 2 green chillies , chopped
• Salt and pepper to taste
• 1 cup pomegranate ( shelled )
• 1 teaspoon chaat masala

Method

For puri :

1. Mix flour , semolina ( sooji ) , salt and thyme.
2. Put 2 teaspoon oil and make a stiff dough with water. Keep for half an hour in an airtight container.
3. Make small balls from the dough, roll out puris on a greased board and fry till it is golden in colour. Serve hot with aloo.

For Aloo :

1. Chop the boiled potatoes. Keep them aside. Heat oil. Add asafoetida, red chilli powder, salt , garam masala powder , cloves , crushed cinnamon, bay leaves and curd.
2. Cook for 2-3 minutes. Add potatoes, stir over a low flame for 5 minutes. Then add water, simmer over a low flame for 7-8 minutes or till done. Serve hot with puri.

For Kachumber:

Place all the ingredients in a bowl. Mix well and serve with puri aloo.