SUBRU UNCLE'S TOOR KI DAL(SINDHI STYLE) DAD, MOM AND I LOVE AND
This is the lentil curry that Subru uncle(our Chef at home in Muscat for the last 13 years!) makes almost thrice(or more) a week! My dad simply loves this lentil curry. He says he can have this 365 times a year, every single day, and be really happy! This is my dad's FAVOURITE food in the world! He wants me to make this for him while we are on holiday in the US! I have learnt this today! Since I am trying to cut on salt and oil in my food, I don't have this alot(though I have to admit, I love this too!). This is a very flavourful and tasty lentil curry. You can have a bowl of this on a cold winter night as a soup all by itself! This is the traditional Sindhi recipe for this curry. Some people(Gujrati Indians) add sugar to sweeten this, but we like it spicy! Yet, you will be amazed that this is not very spicy at all, but really a great lunch alongwith rice and yogurt! I'm so glad I finally have this down pat! Enjoy this curry that I'm posting with special honour to Subru uncle who gave me the sweetest compliment today saying that, "Your my daughter with cotton hands!" ;-)
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
- Heat oil in a pot on medium-high flame.
- Once its hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to splutter and crackle.
- Once they stop doing so, add in the curry leaves and ginger.
- Stir-fry for 5 minutes until the raw smell of ginger is gone.
- Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
- Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
- Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
- Mix well and cook on high flame until the tomatoes are softened.
- Add salt, red chilli powder and turmeric powder.
- Mix well.
- Extract tamarind pulp from tamarind to use as tamarind water.
- To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
- Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
- There is no need to pass this through a strainer- use it directly!
- Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
- Mix well and allow it to cook on medium-high flame for 5 minutes.
- In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
- Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
- Allow this to come to a boil.
- Lower flame and cook for 10 more minutes on a simmer.
- Remove from flame and serve immediately with cooked long-grain white Basmati rice.
- Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
- My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
- Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!
Nutrition Facts : Calories 453.6, Fat 15.2, SaturatedFat 2, Sodium 2367.4, Carbohydrate 61.8, Fiber 24.7, Sugar 15.6, Protein 20.7
SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER
Every year on the night of the Indian Hindu festival of Diwali, the festival of lights, this dish is a staple at my home. Served with rotis this makes for a hearty dinner. We believe that it brings abundance of wealth, good health, all round prosperity and happiness as well as year round success in all endeavours if this dish is cooked and eaten on the night of Diwali. This year I made it all by myself and it was a HUGE success! Looking forward to making this soon again.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
- Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
- Heat oil in a wok.
- Once hot, add cumin seeds and allow to splutter.
- Once they stop spluttering, fold in the onions and stri fry until browned.
- Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
- Lower flame, add the tomatoes and about 1/2 cup of water.
- Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
- Now, heat 2 tbsps. of oil in a pot.
- Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
- Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
- Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
- Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
- Add corriander leaves for garnish.
- Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
- Enjoy!
A RAMCHANDANI SPECIAL: SUBRU UNCLE'S TRADITIONAL SINDHI CURRY MO
This is the traditional style in which we prepare Sindhi curry. My dad is ADDICTED to this just as he is dedicated to his favourite lentil curry(Toor dal). Even my picky eater bro does full justice to this curry. I stay away from this while watching my weight because of the fat in it. It is a very filling meal when served accompanied with rice and yogurt/a raita of your choice. It is VERY TASTY! This is a family special that smells wonderful while cooking and for which we are famous among family and friends'. We take this at all the potluck parties we go to and it's the first thing to get over! It's sinful, but very good! I will be making this alot in US while on my holiday on dad's special request! Hope you enjoy this as much as we all do!
Provided by Charishma_Ramchanda
Categories Curries
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Boil the potatoes in plenty of water until tender, drain and keep aside.
- In the meantime, heat oil in a pot.
- Add fenugreek (methi) seeds and allow it to crackle.
- Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
- Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
- Mix well and stir-fry until the raw smell of ginger is gone.
- This takes about 5 minutes.
- Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
- (Note: Use 5 tsps. heaped of gramflour).
- Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
- Stir-fry for 3-4 minutes on high flame.
- Stir in water, turmeric powder and red chilli powder.
- Add tomatoes, yam and flat Indian beans (guavar).
- Bring to a boil.
- Lower flame, add 4 tsps.
- of salt and mix well.
- Allow the curry to come to a boil twice (two times) again.
- In the meantime, soak the ladyfinger with 1 tsp.
- of salt in 1 cup of tamarind water (see the following steps to know how to make it).
- Bring this to a boil.
- This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
- (This is a special tip passed on to me from Subru uncle!).
- Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
- In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
- Measure out 1 cup of this pulp.
- This pulp is what I call'tamarind water'.
- Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
- Now add this tamarind water to the curry.
- Boil for 30 minutes.
- Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
- Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
- You can use them if you wish to.
- ENJOY!
SUBRU UNCLE'S DOODHI CHANE KI DAL ( YELLOW LENTILS WITH PUMPKIN
This is a staple in my house on every Thursday. We all love this. This is my dad's second favourite lentil curry after Toor dal! I will be making this alot in the US while on my holiday! Hope you enjoy this as much as we do! You can cook the lentils in your pressure cooker in just 30 minutes! It turns out really wonderful! Enjoy!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a pressure cooker or pot on medium flame.
- Once the oil is hot, lower flame and add cumin seeds to it.
- Allow to crackle.
- Once it stops crackling, add ginger, garlic, onion and green chillies.
- Mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened.
- Drain the chana dal (lentils) and add it to the ginger-garlic mixture. Then, add the turmeric powder, kasoori methi, red chilli powder, salt, white pumpkin and the tomatoes.
- Mix well and add water to allow the lentils to cook.
- Cover and cook on medium flame for 20 minutes or till the lentils are soft {upto 3-4 whistles in your pressure cooker should be heard before you remove the cooker from heat}.
- Serve with rotis or bread or Dad's Half-way Sindhi and half-way yellow rice recipe.
- Enjoy!
Nutrition Facts : Calories 315.9, Fat 10.5, SaturatedFat 1.4, Sodium 1484.2, Carbohydrate 46.9, Fiber 11.8, Sugar 12.6, Protein 12.1
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