Dhokar dalna is made from lentil paste. It is a strictly vegetarian dish, sans the onion and garlic, specially made during Puja and other auspicious occasions
I made paneer some days back and I did not have time to wait till paneer firms to be cubed out. Thus I had to use the curdled panner, so I opted to make paneer koftacurry
The curry tastes very delicious and you can serve it with pilafs, rotis and naans. I didn't mean to take a break, it's so happened that I got a little busy on a couple of days and then as usual it took me a while to get back to the habit
If there is some amount of oil left in the wok after frying, you will prepare the curry in it. Please note, you can also have the fried lentil cakes as a starter and omit the curry
Today I am going to make a delicious side dish recipe made with Lentils. It is a dish for special occasions and the making of the dish is not very difficult
Make equal sized medium balls of the potato mixture. try to avoid more thickness of roti. roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti. Combine the dal and 2 cups of hot water, 1/4 tbsp turmeric powder,in a pressure cooker and pressure cook for 3 whistles. Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth. Add more 2½ cups of hot water and mix very well. now add prepared kachori genitally into dal, and cook them for another 15 minutes, once kachori is starting to come at top of dal, it is almost cooked. When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves , bay Leaf and sauté on a medium flame for 30 seconds. 1/2 tbsp Gamram masala. 1/2 tbsp lemon juice. 1 cup toovar (arhar) dal boiled and grind. 1/4 tbsp turmeric powder. 1/3 cup peanuts boiled. 1 inch of ginger grated. 1/2 tbsp lemon juice. 1/2 tbsp mustard seeds. 1/2 tbsp cumin seeds. /4 tsp asafoetida (hing). 10 curry leaves
For paneer/cottage cheese – Alternately you may use store-bought paneer, crumbled – ½ cup. The fennel seeds added a perfect touch of the restaurant feel and the overall curry was marvelous
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