Chandrapuri Vada

Chandrapuri Vada

This recipe actually actually appeared in the newspaper last week as part of an article on Nagpur Cuisine. Nagpur is a city in Maharashtra, and this dish seems to be a typical Vahradi (Vidharbha) dish. The article mentioned that these vadas are usually eaten with rice, but I find that a little odd and I suggest treating them as tea time snacks.

Ingredients:

• 1 Cup whole Moong dal
• 1/2 Cup Channa dal
• 1/4 Cup Toor dal
• 1/4 Cup kaali dal
• 1/4 Cup matki
• 1/4 Cup chawli / rongi
• 3 Tsp Salt
• 1 Tsp turmeric powder
• 1.5 Tsp red chilli powder
• 1 Tsp cumin powder
• 1 Tsp Coriander powder
• 1 Tblsp minced ginger
• 4 green chillies chopped fine
• Some fresh coriander leaves
• Some fresh curry leaves
•  Oil to fry

First, if you don't know your dal / lentils well, Google the ingredients so you have the right ones. Once you're ready, add all the lentils in a bowl and wash them 4-5 times in cool water. Soak these lentils for at least 6 hours. This is how they should look after that:

Now, we need to grind these lentils. The idea is to grind them coarsely and if you're new to the mixer-grinder operations (as I was) - this may be a little tricky: How coarse? How much time to grind? How much water to add? What I recommend  as a thumb rule is grinding 1.5 cups of lentils as a time - its more manageable. You will roughly need to add 1/4 cup of water to this while grinding. Also, do not go overboard with keeping the lentils coarse - just don't get it to a paste - anything less is good.

Once the lentils are ground, add the salt, turmeric, chilli powder, cumin and coriander powder and mix well. Now, add the ginger, green chillies, coriander and curry leaves. Now add 2 teaspoons of very hot oil to this mixture and stir well. That's it - heat the oil for frying and you're all set for frying these vadas.

I made small balls for frying, although the tradition method is small rounds with a hole in the center. That is too difficult for me! If you find that your dough just spreads in the oil as soon as you put it to fry, try adding a couple of handfuls of gram flour.

Serce with chutney or hot ketchup.

Toor (Arhar) daal / Yellow lentils

This daal / lentils is known by various names - Toor daal, Tuvar daal, Arhar daal or simply yellow lentils. The yellow lentils part can be confusing because I know of at least 2 more types of lentils that are of very similar color, yet very different in taste and preparation. In any case, while most lentils usually carry an earthy flavor, this recipe makes this daal carry unusual tones of tang and sweetness making it delectable.

Ingredients:

• 1 Cup Toor daal
• 3 Cups water
• 2 medium tomatoes
• 1 tblsp tamarind paste
• 1/4 Tsp turmeric powder
• 1.5 Tsp salt
• 2 tblsp Oil
• 1/2 Tsp cumin seeds
• 1/2 Tsp mustard seeds
• 5-6 curry leaves
• A pinch of asafetida (hing)
• 1 dried whole red chilli
• 1/4 tsp red chilli powder
• 1/2 Tsp sugar

Wash the daal well twice and put it in the pressure cooker with 3 cups water, salt and the turmeric powder. Stir well and pressure cook on medium high heat for up to the first whistle and then turn off the heat. You want to allow the pressure cooker to release the steam on its own, so just set it aside for about 15 minutes.

Dice the tomatoes and puree them. Making a puree is optional - I just don't like tomatoes pieces in the daal personally. Now, In a small saucepan heat 1Tsp of oil and add the tomatoes to it. Cook them on medium heat, stirring occasionally. you want to cook them until you see oil oozing from the sides - that when they are done. That is step 2 complete.

For step 3, you basically want to just mix the tamarind paste, sugar and 2 Tblsp of water in a cup. As long as you have clean hands, you can use your fingers to do this. Just ensure that the paste is converted into a brown liquid with clean consistency. Step 3 - complete.

By now, the cooker should have released the steam. Open it and place the open cooker on medium-low heat, stirring the daal well. Cook for about 5 minutes - if you feel the water is less, add some more. Add the tomatoes and the tamarind juice from steps 2 and 3 above to the daal and mix them in. Cook for a couple more minutes, while you complete the last step - step 4.

In step 4, we can reuse the pan we used for the tomatoes. Heat the remaining 1 Tblsp oil in the pan and add the mustard seeds to it. Once they begin to splutter add the cumin seeds as well. Once those start to crackle, add the curry leaves, red chilli, asafetida and red chilli powder and fry for about 30 seconds. Then quickly add this to the daal in the cooker. Once again mix well, and cook the daal for another few minutes. The daal should have the desired consistency and taste by now. Adjust water or salt as desired at this time.

That's it. Serve hot over rice or with chapati.

Dal Palak (Lentils with Spinach)

This is a very tasty way to get your proteins, iron and fiber all in one dish! Goes well with plain white rice or Chapati (Indian Bread).

Ingredients:

• 1 Cup Toor Dal (lentils made from Split pigeon peas) - get this from the local Indian store
• 1 small Onion chopped fine
• 1 large Tomato chopped into small pieces
• 1 bunch of Spinach ( 2 handfuls of frozen spinach will do)
• 2 cloves of finely chopped Garlic
• 4 Cups water
• 1/2 Tsp Turmeric powder
• 1 & 1/2 Tsp Salt
• 1 pinch of Asofoetida
• 2 Tblsp Oil
• A few Curry leaves
• 1 Tsp Mustard seeds
• 1 Tsp Cumin seeds
• 1 Tsp Red Chilli powder
• 1/4 Tsp Tamarind paste
• 1 Tblsp Kastoori Methi - Optional
• 1 Tsp dried Red Chilli flakes - Optional

To begin with, wash and soak the Toor Daal for half an hour. Washing the lentils allows for letting any dirt or hollow lentils float to on top and discarding them. Discard the water, and pressure-cook it with fresh water, Turmeric Powder and the chopped tomatoes.

Cook for 2 whistles and then turn the heat off. Like the black eyed peas, I usually cook lentils in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time.

Meanwhile, we can start working on the "tadka". "Tadka" is a kind of garnish usually prepared in ghee or oil and added at the end of the cooking. In an open pan, heat the oil and add the mustard seeds. once they start popping, add the cumin seeds. Keep the heat at medium and add the following ingredients - Asofoetida, Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions. Mix well and cook until the onions turn light golden. Now add the spinach and mix well again.

Cook for 2 minutes and then add this mixture to the dal. Keep the dal on medium to low heat.

Add the salt, red chilli powder and the tamarind paste to the lentils and mix well. You can adjust the water (for consistency) and salt at this point. Give the dal a boil, and then turn the stove off. Serve hot.

Rongi (Black Eyed Peas)

Black eyed peas are a good source of iron and magnesium. Here's a recipe to make a well spiced and delicious meal out of it. Serve it with white rice.

Ingredients:

• 1 Cup Black Eyed Peas
• 3 Cups water
• 2 Tsp salt
• 2 Tomatoes
• 1 Tblsp oil
• 1 Tsp cumin seeds
• 1 Tsp red pepper powder
• 1 Tsp coriander powder
• 1 Tsp Garam masala (optional - can be obtained from the local Indian store)

I usually cook this in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time, unless you're using canned Black Eyed Peas.

First, wash the black eyed peas well and add them to the cooker along with the water and 1.5 Tsp salt. Stir this a couple of times. Close the pressure cooker and turn up the heat. Cook for 2 whistles and then turn the heat off, and wait for the pressure to release. Make sure th

e peas feel well cooked - cook for another whistle if required. Once done, the peas should look somewhat like this

Cut the tomatoes into small pieces and keep aside. Alternatively, you can also throw these in the chopper and blend them into a chunky paste. In a separate small skillet, heat the Oil on medium and add the cumin seeds to it. Once the seeds begin to splutter, add the remaining salt (0.5 Tsp) and all the other spices along with the tomatoes to the skillet. Mix well and continue to heat until the oil separates. this should look like this

Add this tomato gravy to the black eyed peas in the cooker and mix well. Cook on medium heat for about 2 minutes more. Enjoy.