Don't forget the basics - The simple Indian Meal of Roti Sabzi Dal and off course rice 

Aloo Tendli, No Spice Ghee Tadka Arhaar/Tur Dal and Fulka Roti

In the last few decades we have seen many new cuisines and foreign food stuff easily available in India. The result is there is massive craze for Pizza, Pasta, Burger and many other food items. Amidst all of these many are largely forgetting the basics.  The local sabzi and seasonal fruits grown in our country. While its great to experiment and explore new cuisines but don't let our local basic food die as these are the things on which our economy will grow, our farmers will get more rewards.  So here is simple thali today - Aloo Tendli, No Spice Ghee Tadka Arhaar/Tur Dal and Fulka Roti. (Rice is not in pic but yes surely eaten it with dal)  I know many don't like Tendli but do try eating Aloo Tendli with dal it taste yum. 



This is basic thali which can be easily made in 30 to 40 mins depending on how experienced cook you are.  

Few things before starting the cooking - Soak the Arhaar or Tur dal for few hours before you pressure cook it for 3-4 whistles. Soaking of the dal break down phytic acid and other anti-nutrients and make them easier to digest. Soaking activates amylase, a molecule that breaks down complicated starch in lentils, making them simpler to digest.

Just like the food presentation is important. The Food that looks good makes us feel good; the first step of cooking that is chopping equally important. Vegetable chopping done correctly will enhance the taste of your sabzi.  Do try it yourself one day chop your sabzi well and another day don't chop it nicely and you can feel the difference.  You can also slice the Tendli in round shape.  I will this fine long ones. As the ingredients of this meal is basic I am directly sharing the recipe with measurements. 

                                   

Recipe:

Tendli ki Sabzi 

  • Chop 2 Aloo and 250 gms of Tendli 
  • Soak in water once chopped for few mins, wash well 
  • In a pan heat 1.5 tablespoon of oil, add 1 teaspoon of mustard seeds and jeera, pinch of hing 
  • Once the tadka is ready close the gas. Add 1/4th teaspoon of haldi powder, 1 teaspoon of Kashmiri Chili powder and once the oil get cool down add Aloo and Tendli 
  • Add 1.5 cup of water, salt and 1/2 teaspoon of garam masala or any sabzi powder you have 
  • Mix well cover the lid and cook the sabzi on a low flame till veggies becomes soft. This will take 15 mins or so. In between when veggies are half cooked add 1.5 teaspoon of dhania jeera powder
  • Your sabzi is ready 


No Spice Ghee Tadka Arhaar/Tur Dal 

  • Soak 1 cup of Arhaar or Tur Dal for 2 hours 
  • Wash and cook it for 3 to 4 whistles 
  • Cool down the dal and whisk it to give it a smooth texture. 
  • Add water to adjust the consistency. This dal is similar to soup consistency. 
  • Add salt to taste
  • Heat 1 tablespoon of ghee, add 1/2 teaspoon of jeera and once jeera is slightly red add pinch of hing 
  • Add the tadka in the dal. 
  • Boil the dal and lastly add 1 tablespoon of either sugar or jaggery 
  • Garnish it with chopped coriander leaves and serve hot 
  • Serve the Sabzi and Dal with the Fulka roti and rice 


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