DHANSAK WITH BROWN RICE (VEGETARIAN)

U need:
For dal:                                                                          
Toovar dal : 1/2 cup                                                      
Masoor dal: 1/4 cup                                                      
Red pumpkin( peeled and diced): 1/2 cup                 
Green peas: 1/2 cup                                                     
Brinjal ( diced): 1/2 cup                                                 
Palak leaves: 1 cup                                                       
Fresh methi leaves: 1/4 cup                                         
Turmeric powder                                                           
Onion: 1 medium chopped fine                                    
Tamarind paste: 2 tsp
Tomato: 1 small cut
jaggery: 2 tsp
coriander leaves: 3 tsp chopped fine
oil : 3 tabslp
salt to taste
To grind to a paste:
Garlic : 1 pod
Ginger: 2" piece
Jeera: 1 tsp
Coriander seeds: 2 tsp
Red chilli powder: 1 tsp
Peppercorns: 4
Cloves: 2
Cinnamon stick: 1 medium
Cardamom: 2
Method:
1. Clean and soak the dals together for 15 mins. In a pressure pan put the dals,,to this add the vegetables cleaned well,cleaned and roughly chopped palak and cleaned methi leaves.Add turmeric powder and pressure cook for 3 whistles.
2. Heat oil in a frying pan.To this add the chopped onions and saute. Add the tomatoes and continue stirring for few mins. Now add the ground paste and keep stirring,sprinkling a little water till the raw smell goes and the masala is well cooked.
3. Add tamarind paste and the jaggery. Continue stirring. Open the cooker and mash the dal and vegetables well.Add the dal-vegetables to the cooking paste and stir well.Add salt.
4. Simmer for 10 mins till a nice aroma comes. Add the coriander leaves.
5. Transfer the dhansaak to a serving bowl.Serve with brown rice.
Goes well with plain rice,salad and pappads too.

BROWN RICE: Soak 1 cup rice for 10 mins.Heat 2 tsp sugar in the cooking pan and let it melt to a light brown colour. Off the stove.Add 2 tablsp ghee,1 clove,1 cinnamon stick and 2 cardamom.Switch on the stove.Saute. Add 1 thinly sliced onion and stir well.Add the drained rice and pinch salt. Add 1&1/4 cup water and cook rice till done.

Note: A traditional delicious Parsi dish, the original dish uses meat along with vegetables and dal. The meat can be added when the masala is cooking(stage 2) and cooked  till tender.The rest procedure is same. Chilli powder can be added more while grinding if you like the dal to be spicy.
Bonn!!!Appetite

DUM ALU AWADHI

U need:
Baby potatoes: 250 gms cleaned and pressure cooked
Onion paste: 1/4 cup
mustard seeds: 1 tsp
oregano: 1 tsp
hing: 1/2 tsp
jeera: 1 tsp
methi seeds: 1/4 tsp
ginger paste: 2 tsp
red chilli powder: 2 tsp
tamarind paste: 1 tsp
garam masala: 1 tsp
dhaniya jeera powder: 2 tsp
salt to taste
extra virgin Olive oil: 2 tabslp+ 3 tabslp to fry the potatoes
or
any other cooking oil : same quantity as above
caramalized sugar: 1tsp
nutmeg powder: 1/2 tsp
coriander leaves: 2 tsp
Green chillies slit: 3

Method:
1. Peel boiled baby potatoes. Heat  3 tabslp olive oil or any other cooking oil and fry the potatoes  till light brown. Drain excess oil and keep on a plate.
2. Heat 2 tabslp oil in a kadai. When hot add mustard seeds and hing. Stir.Now add the oregano and jeera. Saute well. Add the ground onion paste and continue stirring.till the onion is light brown. Add the ginger paste.
3. Add chilli powder,dhaniya-jeera powder,garam masala and continue stirring sprinkling a little water to prevent the masala from sticking to the bottom of the kadai.
4. Add 1 cup water and salt. Simmer for 7 to 8 mins. Add the fried potatoes and stir well.Add 1/2 cup water,cover with a lid and cook till the potatoes are well coated in the masala. The gravy should be semi thick.Add tamarind paste,coriander leaves and nutmeg powder.Stir well. Mix in the caramelized sugar and toss well.
5. Transfer to a serving bowl and serve hot with some dash of cream and sprinkle of coriander leaves and slit green chillies.
Note:
If you want  instead of caramelized sugar you can melt some palm candy sugar and add to the potatoes as it is simmering. Tastes equally good. You can increase the sweetness and  spiciness of the dish as per your taste buds.
Awadhi cuisine is rich in use of spices especially nutmeg and jaiphal. and they enhance the taste of the vegetables or lentils.
Bonn!!!!Appetite!!!!!!!