Fried cholar dal, luchi, baingan , tomato oambal, posto charchari & pantua -

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Main Dish

12 servings

Very Easy

3 days 13 h 45 m

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Ingredients

1)Fried Cholar Dal:

• 1 cup cholar dal ( chana dal )
• 3 bay leaves
• 2 tablespoon mustard oil
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon grated ginger
• 1 teaspoon chopped garlic
• 5 dry red chillies
• Salt to taste
• A pinch of turmeric powder
• 1 onion, finely chopped
• 2 teaspoon thin slices of fresh or dry coconut
• 1/2 teaspoon mustard seeds

2)Luchi:

• 2 cups maida ( flour )
• 1 cup suji ( rawa )
• 2 tablespoon rice flour
• 3 tablespoon oil
• Salt to taste
• Oil for frying

3)Baingan and Pumpkin Bhaja:

• 1 large baingan
• 250 g red pumpkin
• 1/2 cup maida ( flour )
• 1 cup besan ( gram flour )
• Salt to taste
• 2 finely chopped green chillies
• A pinch of red chilli powder
• Water for mixing ( approximately 3/4 cup )
• Mustard oil for frying

4)Tomato oambal:

• 500 g tomatoes, finely chopped
• 1 cup grated jaggery
• 1/2 cup water
• 2 bay leaves
• 3 dry red chillies
• 2 tablespoon mustard oil
• 2 tablespoon kishmish ( raisins )
• 1 teaspoon mustard seeds
• Salt to taste

5)Posto Charchari:

• 20 small round potatoes
• 4 tablespoon poppy seeds ( khus khus )
• 1 tablespoon oil
• 4 dried broken red chillies
• 1/2 teaspoon turmeric powder
• 1 teaspoon lemon juice
• 1 cup water
• Salt to taste

6)Pantua:

• 200 g paneer
• 100 g khoya
• 1 cup milk powder
• 3 tablespoon maida
• 1 tablespoon extra milk for kneading
• 2 cups sugar
• 2 cups water
• 1/2 teaspoon powdered green cardamom
• Ghee for frying

Preparation

• 1)Fried Cholar Dal:
  Wash and soak dal in 1 1/2 cups of water for half an hour and boil with salt, and bay leaves till tender. Mash slightly and keep aside. Heat 2 tablespoon mustard oil and add mustard seeds. When it crackle add fenugreek seeds, ginger, garlic, chopped onion, broken red chillies and coconut pieces. Fry on a low heat for 2 - 4 minutes. Add mashed cholar dal and adjust salt. Cook and pour remaining mustard oil over it. Serve with luchi / rice.
• 2)Luchi:
  Mix maida, suji, salt and 2 tablespoon oil and knead to a soft dough. Mix rice flour and 2 tablespoon oil and keep aside.
  Roll out maida dough into a thick round. Spread the rice flour and oil mixture over it and make a roll again. Divide into 25 - 30 portions and roll out thin round puris. Deep fry in hot oil. Serve with cholar dal and tomato oambal.
• 3)Baingan and Pumpkin Bhaja:
  Cut long thin pieces of baingan and thin squares of pumpkin. Smear with salt. Make a batter of besan , maida, salt and finely chopped green chillies with water. Heat oil and fry baingan and pumpkin dipped in batter. Serve hot.
• 4)Tomato oambal:
  Dissolve jaggery in 1/2 cup of water. Heat oil . Add mustard seeds. When it crackles add bay leaves, broken red chillies and kishmish. Saute on a low heat for 2 - 3 minutes. Add tomatoes and fry for 2 - 4 minutes. Add jaggery with water, adjust salt, bring it to a boil, cover with a lid and cook on low heat for 4- 5 minutes. Serve with rice / luchi.
• 5)Posto Charchari:
  Soak and grind the poppy seeds to a fine paste. Heat oil. Fry the potatoes slightly brown. Add red chillies and turmeric powder and fry for another 2 minutes. Now add poppy seed paste and fry for 2 - 3 minutes. Add water and salt. Cook on a low heat till potatoes are tender and gravy thickens. Add lemon juice. Serve with rice.
• 6)Pantua:
  Make a syrup of 2 string consistency of sugar and 2 cups of water. Add 1/4 teaspoon cardamom powder into it. Make a smooth dough of of khoya and paneer. Add maida , milk powder and remaining cardamom powder and make a soft dough. Add some milk if required. Divide the dough into 12 - 14 oblong portions. Heat ghee and fry these oblong portions on a low heat till golden brown. Soak into sugar syrup. Serve hot or cold.

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