Panchmel dal

Panchmel dal is a staple from Rajasthan (Western India) that celebrates the exquisite mingle of five different kinds of lentils in a simple and flavorful dish. Panch meaning five and mel meaning mix thus is the mixture of five staple Indian lentils – masoor (red lintils), moong (green gram), chola (Bengal gram), toor (pigeon peas), urad (black lentils). Tomato and ginger are add to the flavors, whereas the tamarind and dried mango powder play with the taste buds giving a hint of tartness. The perfect balance of salt-sugar –chili seals the deal. For quite a while I was planning to make this and had finally put it in the list of ‘to cook’ for the festive seasons. It was only after that the whole menu for the festive days was planned that I realized I had placed the Panchmel dal for the 5^th day of the festive fortnight! As I washed the lentils and covered them with water for soaking, the aromas of each lentil blended into this tempting earthy smell. I was excited and looking forward to the harmony of flavors it that the lentil medley would create. A simple and colorful play of delicate rustic flavors it was, and a great beginning of the Durga puja.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 6)

1/3cup cholar dal (split Bengal gram or chana dal)
1/3cup toor dal (split pigeon pea)
1/3cup moong dal (split green gram)
1/3cup urad dal (split black lentils)

1/3cup whole masoor (split red lentils)
1tbsp whole moong (whole green gram)

1/2sp turmeric powder

1/2sp chili powder

1sp coriander powder
1/2 tsp garam masala

1tbsp ginger paste

3 green chilies – paste

1 tomato – chopped

2sp amchur (dried mango powder)
4tbsp tamarind pulp
3tbsp ghee
salt, sugar

Dry spices:

3 cloves

1 cinnamon stick
2 bayleaves
1sp cumin seeds
2 dried red chilies broken

1 pinch of asafetida

 

METHOD:

1.      Wash the lentils well and soak them in three cups of water for around two hours. Boil them in the same water with salt and a pinch turmeric powder until done.

2.      Mix the chili powder, turmeric powder, coriander powder, garam masala with 3 tbsp of water and mix well to make the masala paste.

3.      Heat the ghee in a pan and add dry spices. When they crackle, add ginger and chili paste and the masala paste. Sauté for 1-2 minutes.

4.      Add chopped tomatoes and cook till the spices leave oil on sides.

5.      Add the cooked lentils, amchur, tamarind pulp and salt, sugar and simmer for 5 to 7 minutes. Adjust the seasoning and the consistency of the lentils before serving.

Paneer aur anjeer ki sabji (Paneer with dried figs in yogurt sauce)

The Sunday newspaper comes with interesting culinary articles in the supplementary section. These articles are about particular cuisines, new trends in culinary world, particular ingredients and so on. A place to get interesting ideas. And this is where I got the concept of this particular dish, from a article talking about typical cuisine of the Marwari sect of India. The idea of combining paneer, yogurt, chili, and sweet dried figs sounded very unusual and interesting. Even while cooking I was not sure of the outcome. There was not really any harmony of flavors at the initial tastings. And then slowly everything blended well and the dish was a harmony of sweet-tart-hot flavor with the chunks of creamy paneer. An unusually interesting dish it is to serve with rice.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

100g paneer

100g dried figs

1 pinch asafetida powder

1 pinch cumin powder

Oil

Coriander leaves – garnish

Yogurt mix:

180g yogurt

1sp red chili powder

1 pinch turmeric powder

Salt

METHOD:

1.      Fry the paneer cubes until golden brown. Put them in salted hot water for a couple of minutes and take them out.

2.      Cut the dried figs in halves and blanch them.

3.      Mix well all the ingredients of the yogurt mix.

4.      Heat oil in a wok. Temper the oil with asafetida and cumin powder.

5.      Add the yogurt mixture and 1/4 cup of water.

6.      Simmer for a while. Add the paneer and dried figs.

7.      Simmer for 3-4 minutes more.

8.      Serve garnished with chopped coriander leaves.

Tofu steak with fresh tomato salad

I like tofu quite a bit. Often I cook it for dinner. And sometimes when I am too lazy to make paneer, I replace it with tofu. Therefore, this idea of fresh fried tofu with a vibrant tomato salad had caught my attention. This time I had bought the tofu from the recently opened Chinese store. And wow, it was better than all the tofu I had bought before from the local grocery. Soft, smooth, fresh and silky, this time the tofu was like it should be, like what I had in some Korean restaurant once. A vibrant tomato salad accompanied it. I am not a big fan or salads with a strong vinegar dressing. The balsamic vinegar that just gives a tartness blended well with the salty flavors of soy sauce, and at the same time complimented the sweet-sour flavors of the plump cherry tomatoes. Something simple, easy, and fresh, this dish was!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS: 

(Serves 2)

1 cake cotton tofu (400g)

Salt and pepper

1tbsp olive oil

Sauce:

20 cherry tomatoes

1 bunch parsley

2tbsp balsamic vinegar

1tbsp soy sauce

3tbsp olive oil

METHOD:

1.      Wash the cherry tomatoes in cold water and quarter them.

2.      Rinse parsley with cold water and finely chop.

3.      Mix the tomatoes, parsley, balsamic vinegar, soy sauce, and olive oil. Give a toss and set aside in the fridge.

4.      Extract water from the tofu using a kitchen paper. Cut the tofu in half. Immediately before frying, wipe the tofu with kitchen towel to remove excess moisture. Season with salt and pepper.

5.      Heat olive oil in a pan. Fry tofu until both sides are golden brown.

6.      Arrange tofu on plate, and pour over the tomato salad.