lentil cakes Archives | Sindhi Rasoi |Sindhi Recipes

Varyun waara Chanvar| Sundried lentil cake Pulav

Alka Keswani — Wed, 14 Nov 2012 12:03:59 +0000

Vadi/Vari/ Badi, the sun dried lentil cake is very popular in Sindhi cuisine.There are many recipes to make the sun dried lentil cakes at home, but generally the store brought, spicy, Amritsar Vari is preferred. The Vari, bursting with flavors of black pepper and garam masala imparts a meaty flavor to whatever dish it is added, be it the potato curry or the Pulav. Traditionally, in Sindhi Cuisine, a flavorsome Pulav is made using Vari, the preparation being bit elaborate and the ingredients, of course, varies from recipe to recipe ! But I was in a mood to savor rice with pronounced flavors of Spicy Amsritsari Vari. Hence I cooked it in similar way as Sindhi Bhugha Chanvar (Rice cooked with caramelized onion) but of course it had some enhanced aroma and flavors, courtesy, the spicy Vari ! The preparation is simple but the resulting dish will tickle your taste buds just like the way any complicated Biryani does! Print Varyun waara Chanvar| Sundried lentil cake Pulav Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Spicy Amritsari sundried lentil cakes, cooked in rice with caramelized onions Ingredients Rice (Basmati or any other) 1 cup Amritsari Vari/ Moongdal vari/mixed lentils vari/ Sun dried lentil cakes 3 Onion 1 Red chilli powder ½ tsp Kamaal Patt (Tej Patta) 1 Cloves 2-3 Black cardamon, 1(only skin) Dalchini 1 inch stick (Note instead of Khada masala, Garam masala powder can also be used for non spicy taste, so in that case use ½ tsp of garam masala powder ) Salt as per taste Oil 2 tbsp Method Wash and soak rice for 10-20 minutes. In a handi, put one tbsp of oil and heat it. Break the Varis into smaller pieces and shallow fry till nicely browned. Drain on kitchen towel and keep aside. In the same handi, put 1 tbsp of oil (or less, if there is enough oil left from frying varis) add, one by one, all the whole spices and wait for few seconds. Add sliced onion and mix well. Cook on medium flame, till onion turns nice brown in colour.This slowly caramelized onion imparts a unique flavor to the rice. Do not let the onion get charred. Add red chilli powder, (and garam masala powder in case khada masala is not used) and add fried vadis. Quickly add around 2½ cups of water, and bring the mixture to boil. Simmer for a while till vadis turn bit tender. Now add rice and salt and mix it gently. Cook on high heat for some time and then cover the handi with a lid and cook rice on lowest flame, till done! Serve hot with any gravy based subzi or simply with curd/ raita/ pickle or papad. 3.5.3251 We enjoyed this spicy rice with Macroli Patata, a mildly flavored macaroni and potato curry along with some traditional Sindhi pickle !

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Dal Tikki|Baked patty from leftover Dal

Alka Keswani — Wed, 29 Feb 2012 05:48:45 +0000

Lentils…there are possibly million ways to cook and relish lentils and India is a blessed country, with the sheer variety of lentils grown here, the number of way these get incorporated into our daily diet and the exhaustive combinations of meals that we can make, using split dried lentils or Dal….be it Chana dal, or urad dal, toor dal or humble yellow moong dal ( skinned and split Moong beans) While Sindhis do use variety of legumes and pulses in their daily food, the yellow Moong Dal stays the favorite. Not only we cannot live without our Dal chaawal, but this dal is also used frequently for making stuffed parathas, fry dal etc. This time when I cooked stuffed Dal paratha, there were some leftovers.So the leftover dal was put to good use by adding some chickpea flour and spices and making patties.These were baked instead of deep frying and hence a healthy way to consume leftovers, is now being shared with you all 🙂 I used one cup of leftover dal here. So that means 1 cup of cooked dal, which was not mushy. This is what we use to stuff parathas.To make 1 cup of such dal, just boil in an open vessel, 1/2 cup (or tad bit more, depends upon the quality of lentils used) with some salt, turmeric powder, 1-2 green chilly/ies, till tender. Drain out excess water if the dal is cooked before the water evaporates completely. For making parathas, the dal should be dry and fluff. But if you want to make dal tikki, its ok if the dal gets bit mushy, because anyways we are going to add bit of water for making patty. Print Dal Tikki|Baked patty from leftover Dal Rating 5.0 from 2 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2 Dal tikki is a lentil patty, made using leftover Moong Dal and mixed with chickpea flour and Indian spices, baked to make crispy savory snack. Ingredients 1 cup Yellow moong dal (cooked ) 3-4 heaped tbsp Chickpea flour (Besan) Salt just a little 1small onion chopped A pinch of Hing (asafoetida) 1 tbsp Cumin seeds ½ tsp Amchoor powder (optional) Chopped coriander leaves 2-3 tbsp Mint leaves 4-5 leaves (Optional) 1 tbsp of dried pomegranate seeds or Annardana (optional) Water 2-3 tbsp more or less Method Take the cooked dal, which is cooled properly.Mix all the ingredients and add 2-3 tbsp of water to make a smooth dough like preparation. Depending upon the consistency of dal you are using, you might need more or less water. The idea is to bring together all the ingredients, and you should be able to take a lump of this mixture and shape it in a patty. If the dough is too tight, add some water, if too soft, add some more besan Shape the remaining dough into small patties and arrange these on a greased baking tray maintaining some distance between each patty. Brush some oil on the surface of each patty and grill/ bake till brown. I grilled these in Grill mode of my Microwave/convection oven for nearly 18 minutes.There wasn't any need to turn over and bake on another side of the patty. The cooking time and temperature may vary from Oven to Oven.) You can shallow fry or deep fry the tikkis. Enjoy with Ketchup or chutney or your choice. #version# 2.2.1

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Wadi Patata

Alka Keswani — Thu, 10 Apr 2008 12:26:36 +0000

The most flavorful curry, sundried lentil dumplings, cooked along with potatoes in onion gravy Print Wadi Patata Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 3 Badi or sundried lentil dumplings cooked in onion gravy with potatoes, a bursting with flavors, spicy curry recipe Ingredients Wadis (sun-dried lentil nuggets )2 nos, Potatoes : 3 Tinda gourd (meha or apple gourd) 1 Tomatoes : 3 medium sized Onions : 3 medium sized,2-3 small size Green chillies 3 Ginger:1/2 inch Coriander powder : 1 & ½ tbsp Red chilli powder : 1 tsp Turmeric powder : ½ tsp Garam masala powder Oil : 3 tbsp Salt : to taste Water : As required Coriander leaves : for garnish Method Chop the medium sized onions finely, peel and dice the potatoes into large chunks, peel small onions and slit them in plus shape, add salt and keep them aside for 5 min Heat oil in a pressure cooker, break wadis in large pieces and slightly fry them, drain on tissue paper Fry onions, in same oil, until well browned. Add tomatoes, chillies, finely chopped ginger, turmeric and fry till it oil separate out. Add some water and close the lid of cooker and wait for 4 whistles After pressure is released from cooker add potatoes, tinda, salt and dry masalas, and saute it well.Add some water, cover the lid and put it on medium flame or close the lid and wait for one whistle When potatoes are almost cooked, add wadis and slitted onions Simmer for 6-8 min Serve hot, garnish with chopped coriander leaves and serve with steamed rice or rotis 2.2.1

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