Dalpoori with Gobi Methi Curry

Today's  post is going to highlight the event " tried n tasted " which is going on Priya Mitharwal's blog and to mention, its from one of my fav blog .. I always admire her passion for cooking ,simplicity and her extraordinary effort to portray the same . She has many more exotic recipes , sure would make any day , a happening day...I think, she loves playing with the colours and I always feel very fresh , even on a dull day, when paying a visit to her blog . With no more surprise and no more dragging, it's none other than Aipi of US masala . I wanted to try this dal poori even since she posted.. Today, am using this chance to try some of her awesome recipes. Sure , many more to come in the future ...  :-)



Ingredients :

To make the filling :

Channa dal -- 3/4 cup
Cumin seeds -- 1 tsp
Bay leaf -- 1 no.
Hing -- a pinch
Oil -- a tbsp
Dry red chillies -- 2nos.
Ginger garlic paste -- 1 tsp ( original recipe used Only ginger paste)
Garam masala -- 1 tsp
Red chilli powder -- 1/2 tsp
Turmeric powder -- 1/4 tsp

For Puri /Poori :

Whole wheat flour / Atta -- 3 cups
Carom seeds /Ajwain -- 1/2 tsp
Ghee /Oil -- 1/2 tsp
Salt -- to taste
Water -- to knead the dough

OIl -- to fry the poori's

Method :

Soak the channa dal for 2 hours and drain it. Heat a pressure cooker adding a tbsp of oil. Add the hing, splutter the cumin seeds and add bay leaves . Add the dry red chillies and fry over medium low heat. Now add in the soaked channa dal ,salt and turmeric powder and mix well . Add the red chilli powder and mix well to blend. Add a cup of water or so, just to cover the dhal and cook this mixture for 3 whistles or until partially mashed . Transfer the cooked dhal to the serving bowl and bring down to room temperature.

Make the dough by adding all the ingredients except water and mix well. Add water lil by lil and make a stiff dough. Cover the dough with a damp cloth and rest the  dough for min 15 mts. Divide the equally into small balls. Roll each ball into 4 in circles. Place a tbsp or more of the dhal in the center and bring th edges together and seal it tighly. Slightly flatten it and roll out evenly. Use oil instead of flour for dusting.. Heat the oil  to medium over medium heat . U may also check the heat by dropping a piece of dough. Actually it should take few secs to rise and reach the surface. If this is what u get, then u r good to go. If not, wait for an another minutes and check again. Oil should not be smoking hot also. Slowly add the poori , probably one, for the first time, just as a trial run, and fry until light goledn. Flip it and fry till light golden. Drain the poori and place it in a kitchen paper towl / tissue to absorb the excess ol. Repeat the same procedure for the resty of the Poori 's.  Serve with curries of ur choice. I made Gobi methi curry..



GOBI METHI CURRY :

Ingredients :

Gobi / Cauliflower -- 1 1/2 cups , chopped to florets
Peas -- 1/ 2 cup
Methi leaves -- 1 cup , cleaned
Onion -- 1/2 ,finely chopped
Tomato -- 1 no ,finely chopped
Turmeric powder -- 1/4 tsp
Red chilli powder -- 1 tsp ( acc to taste )
Coriander powder -- 2 tsp
Cumin powder -- 1/2 tsp
Fennel seeds -- 1/2 tsp
Freshly ground Garam masla -- 1/2 tsp ( optional )
Ginger Garlic paste ( GG ) -- 1 1/2 tsp
Hing -- a pinch
Salt -- to taste
Oil -- 2 tbsp
Cumin seeds -- 1 tsp
Coconut milk -- 1/2 cup , thick milk

Method :

Heat a pan with oil over medium heat . Add the hing, cumin seeds , fennel seeds , and fry. Add in the onions and scald well. Drop in the GG paste and fry till the raw smell disappears. Add in the tomatoes and add salt and cook it covered until it turns mushy and well cooked.  Then add in all the dry powders ( turmeric ,red chilli , coriander ,cumin , garam masala powder ) and mix well to blend. Add the peas and blend with the masala. Now it's time to throw in the chopped gobi florets . mix everything well until the masala coats each n every gobi. Add the cup of methi leaves and combine. Add a cup of water and stir well. Let this mixture boils and cook until al dente. This might take about 6 minutes . Finally add the thick coconut milk and stir well. Keep this mixture covered on medium low heat for another 3 minutes and switch off. Garnish with coriander leaves. Goes good with all kinds of  roti's and dosa's..



Sending this entry to Tried and Tasted event hosted by Priya Mitharwal's , originaly owned by Lakshmi of Kitchen Chronicles



Note :

I din't find time to take the shots immediately , So my poori's are little flat..

Happy eating guys,