Dal Stuffed Poori

Dal Stuffed Poori

In some communities, people undergo rigorous fasts during Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, Kanya Puja is performed. Nine young girls, representing the nine forms of Goddess Durga, are worshiped. Their feet are washed as a mark of respect for the Goddess and then they are offered food, including poori, channa and Halwa. Below, we have given the method of preparing dal stuffed poori, which you can make on Navami.

Ingredients
1 cup Wheat flour
1/2 cup Black Gram Dal (urad dal)
2 Red Chilies
1/2 tsp Cumin Seeds
2 Cardamoms
2 Cloves
1/2" piece Cinnamon
1/5 cup Water
Oil to fry
Salt To taste
Method
Rub 1 tsp oil into the wheat flour
Add 1/2 tsp salt to the wheat flour
Make soft dough using small amounts of water
Set aside the dough for 25 minutes, covered with a wet cloth
Soak black gram dal for atleast one hour and grind to make a paste
Add very little water if required to make a paste
Grind together red chilies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
Heat 1 tbsp of oil in a fry pan
Add the dal paste and the mixed masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry
Knead and divide the dough into 10 small balls
Make a cup with each ball and fill with the prepared dal mixture
Seal by extending the dough over the filling
Flatten and roll it as a roti, approx. 3" in diameter
Deep fry in hot oil till golden brown
Drain and serve hot.

Read More

Veg Food

Dal with Palak
Serves 4
INGREDIENTS
3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.

Preparation:
Pick, clean and wash dal, Wash chopped palak in plenty of water
Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions.
Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
Add tomatoes. Cook for 2-3 minutes on low flame.Add dhania powder, amchoor and garam masala. Cook for ½ minute.
Keep aside. Add the green chillies and red chilli powder. Mix well.
Pour over the hot dal. Mix gently.
Serve hot.

Read More