Puran Poli / Obbattu (Maharashtra, Karnataka)
Ingredients:
- 300 gms chana dal
- 300 gms jaggery
- 1 tsp. cardamom powder
- 150 gms plain flour
- 1 tbsp. ghee
- Warm water to knead the dough
- Ghee to serve
Method:
Boil dal in plenty of water till soft but not broken. Drain in a colander and pass through an almond grater till all the dal is grated. Mash jaggery till there are no lumps left. Mix this well into the dal. Put mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. (This is for the filling)
Mix ghee, flour; add enough water to make soft pliable dough. Make a small ball of the dough, roll into a four inch circle. Place a similar sized ball of filling in the centre, close all around and seal. Reroll carefully to a six inch diameter circle. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. Serve hot with milk and ghee.
Note: The water drained from boiling dal is used to make the amti (obbattu saaru – a thin curry made using garam masala and some mashed dal.)
Chana Usal
Ingredients:
- 1 cup sprouted chana cooked
- Juice of one lemon
- 2 tbsp. oil
- 1/2 tsp. garam masala
- 4-5 curry leaves
- 1/4 tsp. crushed cumin seeds
- Salt to taste
Grind to a paste:
- 1 small bunch fresh coriander
- 8-10 green chilies
- 1/2 cup fresh coconut grated
Method:
Heat oil in a large heavy vessel. Add paste and stir-fry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and chanas are soft.
Sonth (Ginger) Panak (Maharashtra)
Ingredients:
- 4 tsp. wheat flour
- 125 gms. jaggery grated
- 1 tbsp. ginger powder
- 1 tbsp. grated dried coconut
- 1 tbsp. almonds pounded coarsely
- 1/2 tsp. cardamom powder
- 4 tbsp. ghee
Method:
Heat 2 tbsp. ghee in a pan, add flour. Let it cook till light brown. Empty and keep aside. In the same pan, add remaining ghee, add jaggery, mix. Cook till all jaggery has melted to a smooth paste. Do not overcook or else sonth will get hardened. Remove from fire, add all ingredients.
Coconut Milk Kheer
Ingredients:
- 5 cups coconut milk
- 1 cup boiled milk
- 1/2 cup sugar
- 2 tbsp rice
- 1/2 tsp. cardamom powder
- 5 pistachios crushed coarsely
- 10 almonds crushed coarsely.
Method:
Bring to boil the coconut milk. Add rice, and let it cook fully. Add boiled milk. Allow the mixture to become semi-solid. Add sugar and stir till it dissolves. Add remaining ingredients. Serve hot.
Masala Vada
Ingredients:
- Chana dal 500 gms
- Peanuts 50 gms
- Urad dal 50 gms
- Ginger grated 1 tsp
- Small cut green chillies 5-6
- Red chillies 5-6
- Coriander leaves 1 bunch
- Small bunch curry leaves
- Fresh grated coconut – 1 cup
- Salt
- Oil for deep frying
Method:
Soak separately chana dal, peanuts and urad dal in water for about 2 hrs. Grind coarsely chana dal, peanuts and urad dal together. Mix all the above ingredients and shape it like a vada and deep fry.
Koshambir (Kosambri Salad)
Ingredients:
- Moong dal 100 gms
- 2 cucumbers
- Carrot 1 grated
- Salt
- 1 lemon
- Green chilly 5-6
- Coriander leaves small bunch
Method:
Soak moong dal in water for 1 hr., drain the dal, and mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the salad.
Kabuli Chana Usal
Ingredients:
- 100 gms Kabuli chana soaked overnight
- Lemon juice
- 2 tbsp. oil
- 4-5 curry leaves
- ½ inch ginger grated
- Mustard seeds
- Jeera
- Salt to taste
- 1 small bunch fresh coriander
- 8-10 green chillies
- 1 cup fresh coconut, grated
Method:
First cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilli, ginger, boiled and cooked Kabuli chana. Garnish with lemon juice, salt, coconut, and coriander leaves.
