Sojni ki Phalli Ki Patli Dal

‘Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its Scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I love the drumsticks, the pods/beans that this tree bears.

The pods have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones while you shop. They are available fresh at various Indian stores selling groceries, and are also sold canned.

To prepare the pods, they are first washed and pat dried, the outer skin is scraped slightly with a serrated knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and later discard it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is ‘Sojni ki Phalli Ki Patli Dal’. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli Ki Patli Dal – Drumsticks in a Tangy thin Lentil Soup 

Ingredients:

• Sojni ki Phalli/Drumsticks – 3, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
• Split Bengal Gram/Pigeon Pea/Split Red Lentils-Toor/ Masoor/Chana Dal – 1 1/2 cup
• Red Chilli powder – 2 tsp
• Salt – 2 tsp
• Turmeric – 1/4 tsp
• Tamarind concentrate – 3 tbsp
• Canola Oil – 2 tsp
• Curry leaves, fresh - 5-8
• Dried Red chillies – 3
• Garlic Cloves – 2, large, smashed
• Tomato – 1, large, finely chopped

Method:

• Soak the dal for about 2 hrs in surplus cool water. later, drain and boil the dal in a saucepan with 4 cups water along with a pinch of salt and turmeric until the dal is mushy. With a hand blender, puree the dal or whisk it alternatively until smooth.
• Meanwhile, in a seperate saucepan, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add the drumsticks and pour 2 cups water along. Add red chilli powder, turmeric, salt and the chopped tomato. Close the lid and let it cook on medium for 10 minutes.
• Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is thin or soupy in consistency and not usually very thick. Serve warm

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

Luv,
Mona

Khatti Dal

Khatti Dal is a lentil suop/stew that has a slight tangy flovor due to the addition of either tamarind concentrate or lemon concentrate. This lentil soup is usually a side dish in most Hyderabadi households to wet their rice and is had with an another vegetarian or a non-vegetarian side dish.   

Khatti Dal – Sweet and Sour Lentils 

Adding garlic to it in the baghaar or tempering process gives it a unique flavor and makes it even more delicious. You add either Lemon concentrate or Tamarind concentrate to prepare the Khatti Dal. I prepare this dal with whatever Dal, like Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram, I have on hand the day I am preparing it. But I especially love it when it is prepared by Toor Dal.

Khatti Dal – Tangy Lentil soup

Ingredients:

For the Dal

Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram- 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Haldi/Turmeric – 1/4 tsp 
Lemon/Tamarind concentrate – 3 tbsp or according to taste

For the Baghaar/Tempering

Canola Oil – 2 tsp 
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dred Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8

Method:

-Wash and soak the dal overnight in surplus water. The next day, drain the dal and wash them. Keep aside.
-Take a presuure cooker and throw in the dal. Add about 3 cups of water and pressure cook it till the dal is very soft. Add turmeric, red chilli powder and salt.
-Pour the contents of the pressure cooker into a blender container and blend it till pureed. Or you can even simply puree it using an Immersion blender.
-Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
-Pour the contents of the blender container back into the pressure cooker and bring it to a boil. Add the lemon/tamarind concentrate and also the contents of the pan and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some like it slightly thick in consistency. Adjust salt and serve warm.

Suggested Accompaniments: It is a side dish to mealsto wet rice and had along with a vegetarian or non-vegetarian side dish.

A while ago Meeso of For the Love Of Food! awarded me with the ‘Rockin Girl Blogger’ award. I rock! Thanks Meeso.

I pass on this award to all those talented bloggers in this ever growing world of food blogosphere.

Luv,
Mona

Khadi Masoor Ki Dal

Khadi Masoor Ki Dal reminds me of the hot, sunny, and summery Indian breakfasts, with warm Ghee ke Parathe and Khadi Masoor ki Dal. My Aunt-Mami used to prepare the best Khadi Dal. I always used to request some of it whenever i would go to visit her.

Khadi Dal is one very easy side dish that goes well along with Mirchi Ka Salan or Mahekhalya or Andey Ka Khatta Salan, Baghare Baingan and Basmati Chawal for a meal, or just with Parathas for a breakfast or brunch. This recipe is so quick to prepare that it is one of the very first dishes one learns when he/she starts to experiment in kitchen discovering their culinary skills.

You can garnish it with finely chopped cilantro/dhaniya or with finely chopped fresh Dillweed/Suvabhaji. It tastes best along with chopped Dillweed, but if unavailable you can also go by the cilantro.  

Serves – 4-6 

Khadi Masoor Ki Dal - Red Lentils curry

Ingredients:

• Split Red Lentils/Masoor Dal – 1 cup
• Canola Oil/Sunflower Oil - 2 tbsp
• Yellow Onion – 1, large, finely sliced
• Ginger Garlic paste – 1 tsp
• Red Chilli Powder – 1 1/2 tsp
• Turmeric – 1/3 tsp
• Salt – 1 1/3 tsp or to taste
• Warm Water – 1 cup, to cook
• Warm Water – 2 cups, to soak

Khadi Masoor Ki Dal – Dry Red Lentils

Method:

• Wash the lentils well in a strainer till water runs clean and soak them in a bowl of warm water-to soak for about 30 minutes.
• Meanwhile in a pan on medium high heat, pour in oil and as soon it warms up add the sliced onions and stir fry them till they are golden brown in colour.
• During this time, drain the soaking dal and throw away the water.
• Lower the heat and add ginger garlic paste, red chilli powder, turmeric and salt. Also add the drained dal and mix it well with a spoon. Pour in the warm water to cook and give it a stir. Cover the lid of the pan and let it cook on medium heat till a nice steam has formed inside. Keep an eye on it as soon as the dal is done remove it from heat (You can add a few drops of water if needed if the dal is still undone)
• Garnish it with fresh Indian Dill leaves (Soya) or fresh finely chopped coriander leaves. Serve immediately.

Suggested Accompaniments: Mahekhalya or Andey Ka Khatta Salan or Baghare Baingan or Mirchi Ka Salan and Basmati Chawal, or Parathas..

Luv,
Mona

Khichdi

Khichdi always reminds me of my childhood when on every friday after the Jummah Salah, by the time my father would come home for lunch, my lovely Ammi would prepare and serve Khichdi piping hot. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful. It would be so comforting, and we all used to enjoy the meal to the last morsel.. Sweet Memories !

This dish is also sometimes prepared at breakfasts, especially when someone is invited for a brunch or a breakfast. It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother used to loved it along with the chutney the most. It is also very delicious when had with nothing along. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and Diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with Yoghurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice 

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul. 

Khichdi – Red Lentil Rice 

Ingredients:

• Basmati Rice – 4 cups
• Water – 7 cups
• Yellow Onions – 2, large, finely sliced
• Ginger-Garlic Paste – 2 heaped tbsp
• Masoor Dal/Red Split Lentils – 1 cup
• Salt – 1 tbsp
• Canola Oil – 1/2 cup
• Turmeric – 1/2 tsp

Method:

• In a big bowl, wash together the red split lentils and rice very well. Soak them in clean water for about 30 minutes. 
• In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
• As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.  
• Now drop the ginger-garlic paste into it. Reduce the heat to medium and fry it along with the onions for 5 minutes till the whole mixture is nicely browned and a beautiful aroma starts.
• Throw in salt, turmeric and pour water. Increase the heat to high and let it come to a boil once.
• Meanwhile drain the rice which was kept aside to soak.
• As soon as the water with onion mixture has come to a boil, add the drained rice and stir well but gently to mix. Let it cook for 2-3 minutes then simmer and cook until the water has almost all been absorbed. Turn off the heat and close the lid. Leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney

Updated-Nov07, 2008:

On the request of Aadarsh, a reader of my blog, I present you all with the recipe for ‘Khatta’.

Khatta – Tamarind Water

Ingredients:

For the Tamarind water:

• Tamarind Concentrate – 2 tbsp
• Water – 3 cups
• Red Chilli powder – 1/4 tsp
• Salt – to taste
• Cilantro/Dhaniya – 1 tbsp, finely chopped
• Mint leaves/Pudina - 1 tbsp, finely chopped
• Small green chillies/Hari mirch – 1 tbsp, finely chopped
• Yellow Onion – 1 tbsp, finely chopped
• Ginger-Garlic paste – 1/3 tsp
• Sesame seed or Almond paste – 1 tsp

For Baghaar:

• Canola oil – 2 tsp
• Fresh Curry leaves – 4-6
• Cumin seeds – 1 tsp
• Dried Red Chilli – 2, whole

Method:

• In a bowl mix all the ingredients under the heading, ‘For Tamarind water’.
• Heat the oil in a small saucepan, and add curry leaves, cumin seeds and the dried red chilli. Immediately add the tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, has again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona

Dal Makhani

Dal with a dollop of butter in it, with warm Parathas sounds so good for a delicious breakfast. I first had this Dal when i was a kid, and i always loved it when mom would serve me this. Its so delectable and yummy, you will enjoy your breakfast to no end.

 

Dal Makhani – Buttered Lentils 

I usually prepare this Dal with Whole/Sabut Masoor Dal and savour them along with Parathas as brunch for a weekend, a good and healthy start for the day. You can also have this as a side-dish with Khushka (Plain White Rice), or Parathas at lunch or dinner too.

I let the Dal boil just until done, a little bit softer, but not too mushy, or pasty. This dish gets ready in less than 45 minutes, or even less if you have pre-soaked the Dal. 

Dal Makhani – Buttered Lentils 

Ingredients:

• Brown lentils/Sabut Masoor Dal - 1 cup
• Ripe Red Tomato – 1, chopped
• Yellow Onion – 1, medium sized, thinly sliced
• Ginger-Garlic paste – 1 tsp
• Cumin seeds – 1 tsp
• Canola Oil – 2 tbsp (You can substitute oil with Butter here if you like to make it more rich)
• Dried Red chillies – 2
• Salt – 1 3/4 tsp
• Red chilli powder – 1 tsp
• Green chillies – 2, small, finely chopped

Method:

• Wash and pre-soak the lentils in two cups water overnight. The next morning, just before you plan to cook it, drain the dal and wash them again. Put them into a saucepan with two cups water and let them boil, or you can pressure cook it to save time, till they are just soft and not very mushy. Drain the cooked dal, if there is too much water still left. Retain some of the water in which the dal was cooked. Do not throw it all away. (If in case you have not pre-soaked the dal and want to cook it, then they take little more time to soften up, so let them boil in abundant water for a longer time)
• Meanwhile, in a pan, pour oil and throw in the cumin seeds. Once they start to splutter, add the dried red chillies, and the sliced onion and stir fry them till they are light brown in colour.
• Add the sliced green chillies, chopped tomato, salt, red chilli powder, garam masala and mix well. Close the lid and let it cook for 4 minutes.
• Mash the mixture till it is all pulpous. Taste and check if you need to add more salt, or spice to it.
• Now add the cooked dal, mix it and let it cook uncovered for 10 minutes. If the curry becomes too dry, you can sprinkle some of the reserved water in which the dal was cooked.
• Serve it hot in a bowl, and just before you serve add a dollop of butter on it and Enjoy the Very Yummy Dal.

Haleem

Haleem, is a stew or a porridge made by slow cooking the lentils, meat and broken wheat together. Its one of the most nutritous one-dish meals anyone can have. Its perfect for a cold weather, or a starving stomach.

Murgh/Chicken Haleem garnished with fried onion slices, halved lime and sliced green chillies  

It is mostly a Hyderabadi dish, usually had by Hyderabadi muslims at Iftaar or dinner in the holy month of Ramadhan. I remember back in India, stalls and shops, especially for the month of Ramadhan would be set up and people would gather in big crowds to have it then and there, or parcel it and take home for everyone at home. The crowds and the stalls which would especially be seen in the month of Ramadhan in Hyderabad was a sight to watch, remember and recollect always. Missing India and my Dear Parents now ! sob

This dish needs some pre-planning and is a little bit time consuming. But you will definitely love it once you try it. It is a balanced, delicious and famous Hyderabadi one dish meal.

I have been trying out many ways of preparing this delicious one dish meal and here is my modified simpler version of the dish. Do give it a try friends..

Haleem – Slow Cooked Lentils, Wheat and Meat/Vegetables Porridge

Serves: 4-5

Ingredients:

For Nonvegetarian Version-

Lamb Meat, boneless or with bone - 300 gms, washed and cubed (or) Chicken meat, boneless or with bone – 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)

For Vegetarian Version-

Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli) 

Remaining Ingredients:

Broken Wheat/Bulgar Wheat/Dalia – 1 1/2 cups
Split Bengal Gram/Chana Dal – 2 tbsp
Split Yellow Lentils/Masoor dal – 2 tbsp
Split Yellow Lentils/Toor dal – 4 tbsp
Salt – to taste
Turmeric/Haldi – 1/2 tsp
Canola oil - 1 tbsp
Butter – 1 tbsp
Deep Fried Crisp Onions/Tali huwi pyaz – 1 cup
Ginger-Garlic paste - 4 tbsp
Red chilli powder – 1 tsp
Coriander seeds – 2 tsp, dry roasted and powdered
Cumin seeds – 2 tsp, dry roasted and powdered
Garam masala – 1 tsp

For Garnish:

Mint leaves/Pudina – a few
Cilantro/Kothmir – 4 tbsp
Green chillies/Hari Mirch - 4, finely chopped of slit
Fried Onion/Pyaz – 1 cup
Juicy Lemon/Lime – 4, halved
Butter – 2 tbsp (optional)

Method:

-Wash and soak the Bulgar wheat and the lentils seperately overnight or for atleast 3 hours, in generous amount of water.
-For a Non-vegetarian version, pressure cook the meat in surplus amount of water with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, shred the meat and keep aside in a bowl, Throw away the bones and measure and reserve the stock. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.
-In a non-stick 7 quart Dutch oven at medium heat, pour oil and butter. As it gets warmed up throw in the fried onion. Add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock. If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan. Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it once in a while taking care it doesnt stick to the bottom of the dish.
-Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can add a little water if needed. Remove the dutch oven from heat. Let it cool down slightly.
-Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.
-To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few mint leaves, cilantro, green chillies, fried onion, halved lemon and a dollop of butter(optional) for a deliciously nutritious meal.

Luv,
Mona