Kolai Dal Aloo-Jhinge Posto n Bhaat

Kolai er Dal, Aloo Posto n Bhaat

Kolai er Daal

Ingredients:

Kolai  dal (Urad dal)                                              200 grams

Ada (Ginger) Paste                                               1/2 tbsp

Mouri(Fennel) Paste                                             1/2 tbsp

Hing(Asafoetida)                                                  A pinch

Bay Leaves                                                          2

Salt                                                                     As per taste

Dry Red Chilly                                                     2

Sugar                                                                   2 tsp

Mustard oil/Refined oil                                          1 tbsp

Ghee                                                                    1tsp                                            

Method:

Boil the dal with 4 cups of water a pinch of salt.

When the dal is almost done, add the ginger and fennel paste and let it boil till soft. No turmeric powder is required in this dish, but add salt and sugar as per taste. Blend the dal well.

Heat ghee in a wok and add the asafotida(hing powder). When  good smell comes, add bay leaves, dry red chilly and the dal.

This dal is had cold not hot. Also the dal is not too thick but watery.

Add a teaspoon of ghee.

There is another way i cook this dal. 

After the dal is cooked soft, Heat refined oil and add chopped garlic and dry red chilly. Then add the dal to the mix and let it come to a boil.

Tip:

If you dry roast the Lentils, then it wont be slurry when cooked.

Potato & Ridged Gourd cooked in Poppy seed gravy

Ingredients :

Jhinge (Ridge Gourd)                                   2,chopped

Aloo (Potato)                                              300 grams,peeled &cut into 1/2 inch cubes

Posto (poppy seeds)                                   4 tbsp,ground to a fine paste

Turmeric Powder                                        a pinch

Green Chilly                                                4-6

Mustard Oil                                                 1 tbsp

Salt                                                              as per taste

Sugar                                                           1tsp or as per taste

Method :

Wash and drain the potatoes. Chop into pieces and keep aside.
Do the same with the ridged gourd.

Wet grind the poppy seeds with 2green chillies to a smooth paste .

Heat Oil in a wok.

Add the potato,ridged gourd, turmeric powder, and stir fry on high flame for a few minutes.

Add 2 slit green chilly's, salt and sugar. Cover and cook on a low flame.

Stir occasionally.
The vegetables leave a lot of water and cook in their own juices.
Dry up the juices completely. Serve.

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