Categories
Healthy food

(183)Chana Dal Patal Bhaji

Ingredients

  • ½ cup Chana Dal
  • 3 Colocasia leaves (Patra na pan)
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 tbsp. chopped Jaggery.
  • 1 tbsp. Tamarind paste .
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. White sesame seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash thoroughly for 2 times and keep aside.
  3. Remove midrib of Colocasia leaves.
  4. Wash thoroughly and finely chop leaves of Colocasia.
  5. Mix dal and chopped leaves in pan and pressure cook after adding water, salt and turmeric powder upto 3 whistles.
  6. Open the lid when pressure releases.
  7. In nonstick pan or thick bottom pan heat oil.
  8. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala, Ginger and green chilli paste.
  9. Saute for 10-15 seconds and pour cooked mixture of dal and leaves.
  10. Add tamarind paste and jaggery.
  11. Close the lid and simmer for 5 minutes.
  12. Garnish with Bhujia sev. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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