Kandhe Khas Khas

We  all have  that one  traditional dish, passed on generations after generations.  No matter however trendy the food gets, you always yearn for that delicious dish. Khande Khas Khas is one of them.  'Khande' meaning onions and 'Khas Khas' meaning poppy seeds, this dish is made of chana dal cooked with cubed onions and poppy seeds paste.  This recipe may differ from one family to another. My mother follows this, while my Mother-in-law avoids poppy seeds paste and cooks chana dal with onions.  But, I guarantee you will love this dish and make them quite often.  Combine them with roti or dosa, though they taste best with roti.

Please note that it is a spicy dish.  I have prepared them lightly spiced because my kid doesn't like too much of spice.  If you are preparing for your family, I suggest you add more chilly powder, accordingly.  

Beans usili

Paruppu usili is an common side-dish had with rice & curry in South-Indian cuisine.

 

'Usili' means disaggregated pieces, here dal/lentils are blend, formed as large dumplings, steamed and finally disaggregated, hence the name.  Beans usili is the most common type, they are had with kolambu saadham ie curry rice. 

Padwal ki masaledar dal

Well, well, well... What can I say about this dal?  This is one of my hubby's favourite and he asks them quite often to make.  Little does he know that this dal, when first made was an yesterday's left-over kootu, that got churned over to masala dal with garam masala touch!!  :D  :D  After that, I started preparing masaledar dal frequently, atleast once a week.  Hopefully, this dal has lots of padwal/snakegourd that is healthier too!!

 

I must admit that this dal goes on rocking combo with dosa/kal dosa.  Roti also makes an better match.  They taste best the next day (Don't know why, experts please explain)  Don't worry with snakegourd still staying in your refrigerator.  Just grab them, and prepare this dal, for I am sure, you won't be disappointed :D

Vadakari (SouthIndian curry made with steamed dal dumplings)

    Vadakari is my all-time-favourite.  My mother used to prepare this dish atleast once a month and we used to rejoice it with idly, dosa and  pongal too!  I made it for first time and served it with mini-dosa (to come sooner) and my kid enjoyed it.  Here, Chana dal, which was first soaked, is later blended with selective spices, steamed and mixed with regular onion-tomato gravy base.  The spices usually added are red chilly and dhanya powder, here I added  chana masala which blended  soo well and gave an much richer aroma.  Do try guys and let me know.

Ingredients required

For dumplings

• 1/2 cup chana dal
• 1/2 tsp dry ginger powder
• 1 tsp salt
• 1 tsp jeera powder
• 1/2 tsp haldi/turmeric powder
• 4 tsp coriander leaves, finely chopped
• Pinch of hing/asoeftida

Soya chunks ki vade

  My kiddoo remained sick for over four days... :( but, slowly she was recovering from her physical illness.  So, this weekend, I decided to make something special for her...She luves vada, and everytime she sees them outside, she will say, 'mai, i want vada'.. But, all left was some sprouts, some dal and soya chunks/mealmaker balls.  It was then, i decided to add them and transform into an pure hybrid vada.. ;)  And yes, result was good... vada was fabulous grabbing everyone's attention and was soo glad that kid liked it...
Afterall, it was an healthy protein combo pack, do try it for ur kids and let me know...

Dal maharani

Dal maharani is an punjabi dal made with combo of black urad dal, chana dal, rajma cooked in creamy base in addition to normal spices.  Using punjabi garam masala can also be done, to enrich flavour.

Ingredients required

• 1 cup black urad dal
• 1/2 cup chana dal
• 1/2 cup rajma
• 4-5 tsp oil
• 1 tsp jeera
• 1/2 cup finely chopped onion
• 1 cup tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp punjabi garam masala
• 1 tsp salt
• 11/2 tsp chilli powder
• 1 tsp dhanya powder
• 1/4 cup khoya/cream/milk
• 4 tsp of finely chopped coriander leaves, to garnish

For paste

• 2-3 cashews
• 1 tsp fennel seeds/sombu
• 2-inch piece of ginger
• 4 tsp finely chopped mint leaves
• 2-3 crushed green chillies

Method

Soak all daals, pressure cook them till done and keep aside.

Make paste using all above ingredients using mortar and pestle.

In a kadaai, heat oil , saute jeera and onions.

Add in crushed paste and cook

Add in tomato puree, followed by all the spices

After this gets cooked, add cooked dal along with water.  

Add in khoya/cream.  Check the seasoning and spice.  Cook for another 5-10 minutes on simmer flame and serve hot garnished with coriander leaves

It was very nice, yummy too!!

And i have an big kadaai full of dal maharani mixture.. anybody over there... Be my guest!!!

Authentic Sindhi Sai Bhaji Recipe | Healthy Spinach and Lentil Curry

Sai Bhaji is one of the most beloved dishes from Sindhi cuisine. The word "Sai" means green and "Bhaji" means vegetables. This wholesome one-pot meal combines fresh leafy greens, lentils, and a variety of vegetables into a nutritious and delicious dish.

Ever since I started making this Sai Bhaji at home, it has become a family favorite. Even my husband, who is usually a picky eater, asks for it almost every week! Packed with the goodness of spinach, lentils, and vegetables, this recipe is proof that healthy food can be incredibly tasty.

The best part is its versatility. You can customize the vegetables based on what you have in your refrigerator, making it an excellent recipe for using up leftover vegetables. Traditionally, Sai Bhaji is served with steamed rice, but it also tastes wonderful with roti, paratha, dosa, or even plain bread.

Why You'll Love This Recipe

✔ Rich in protein and fiber
✔ Loaded with vitamins and minerals
✔ One-pot healthy meal
✔ Kid-friendly and family-friendly
✔ Perfect for meal prep
✔ Naturally vegetarian and nutritious

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• 2 cups finely chopped spinach (palak)
• ¾ cup chana dal, soaked for 2 hours
• 4 tsp finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ cup finely chopped carrot
• ½ cup finely chopped beans
• ¾ cup cauliflower florets
• ½ cup finely chopped radish
• 1 tsp garam masala (optional)
• Salt to taste
• ½ tsp turmeric powder
• 1 cup water

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken
• 4–5 garlic cloves, crushed

Method

1. Combine all the ingredients listed under "To Be Pressure Cooked" in a pressure cooker.
2. Add water and cook for 2 whistles.
3. Allow the pressure to release naturally.
4. Lightly mash the cooked mixture to achieve a thick consistency.
5. Heat oil in a small pan.
6. Add mustard seeds and cumin seeds.
7. Once they splutter, add curry leaves, red chillies, and crushed garlic.
8. Sauté until fragrant.
9. Pour the tempering over the cooked Sai Bhaji and mix well.
10. Serve hot with steamed rice, roti, paratha, or dosa.

Serving Suggestions

• Steamed rice
• Phulka or chapati
• Paratha
• Dosa
• Multigrain roti

Enjoy this comforting bowl of Sindhi goodness with your family!  

Hara Chana Dal Sheekh Recipe | Healthy Vegetarian Seekh Kebab with Greens

Hara Chana Dal Sheekh is a delicious vegetarian starter that is grilled to perfection and served with mint chutney or tomato sauce. The word "hara" means green, and true to its name, roasted chana dal is combined with nutritious greens like spinach, coriander, and fenugreek leaves to create flavorful and healthy sheekhs. If you do not wish to grill them, you can also shape the mixture into tikkis and shallow-fry them.

Ingredients

• 5 tbsp raw banana, boiled and mashed
• ½ cup chana dal, roasted until golden brown and powdered
• 1 tsp chopped green chillies
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped ginger
• 2 tsp spinach (palak) paste
• 1 tsp chopped coriander leaves
• 1 tsp chopped fenugreek (methi) leaves
• 2 tsp khoya
• ½ tsp salt (or to taste)
• ½ tsp garam masala
• ¼ tsp cumin (jeera) powder
• 2 tsp finely chopped onions

Method

1. In a mixing bowl, combine the boiled and mashed raw banana with the ginger-garlic paste, chopped ginger, green chillies, salt, garam masala, and cumin powder.
2. Add the chopped onions, spinach paste, coriander leaves, and methi leaves. Mix well.
3. Add the khoya and combine thoroughly.
4. Finally, add the powdered roasted chana dal and mix until a firm dough-like mixture is formed.
5. Shape the mixture into seekh kebabs around skewers or mould into cylindrical shapes by hand.
6. Grill until lightly browned and cooked through on all sides.
7. Alternatively, shape the mixture into tikkis and shallow-fry on a tawa until golden and crisp.
8. Serve hot with mint chutney, green chutney, or tomato sauce.

Tips

• Roasting the chana dal enhances its nutty flavor and helps bind the kebabs.
• Khoya adds richness and softness to the sheekhs.
• For a smoky flavor, grill over charcoal or use a grill pan.
• A squeeze of lemon before serving elevates the taste.

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.