Roti - Dal Tadka - Aloo Gobi (Cabbage) ki Sabji
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Gobi ki Sabji
This Aloo-Gobi sabji is yellow in colour and mildly spiced.
Ingredients:
Patta Gobi - Cabbage - 1, shredded
Potato - 2 to 3, cut into cubes (1.5")
Tomatoes - 1, small, chopped finely
Oil - 3 Tbsp
Mustard - 1/4 tsp
Jeera - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 to 3/4 tsp
Dhaniya Powder - 1/4 tsp
Salt to taste
Garam Masala - 1/2 tsp
Coriander leaves - 1 Tbsp
Method:
Heat oil in a deep, heavy bottomed vessel. Splutter mustard and jeera.
Add cabbage and stir fry until lightly wilted. Add potatoes and stir fry on high heat for 2 minutes.
Add tomatoes, chilli powder, dhaniya powder, turmerric powder and salt. Saute over a high flame stirring well. Cover and cook over a low flame.
Once the tomatoes are mashed into the vegetable, and the flavours well blended, add garam masala and stir fry. Garnish with chopped corriander and serve hot.
Dal Tadka
Kalonji - Nigella Seeds gives a different taste to this simple Dal Tadka or Dhal fry. It is a most sought after dish in Restaurants to go with Roti. The black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds.(Wiki) Using Masoor Dal gives it a satiny texture. Else, you can use tur dal - 3/4 cup and 1/2 cup moong dal.Ingredients:
Masoor Dal - 1 cup
Moong dal - 4 Tbsp
Green Chillies - 2, slit
Ginger - 1", grated
Garlic - 1 clove, grated
Turmerric Powder - 1/4 tsp
Salt
Oil + Ghee - 2 tsp
Mustard - 1/4 tsp
Kalonji - 1/2 tsp
Dry Red Chilli - 1
Onion - 1, small, chopped
Tomato - 1, small, chopped
Corriander Leaves - 2 Tbsp
Method:
Pressure cook dal along with chillies, ginger, garlic, turmerric powder and salt for 2 whistles and 5 minutes.
Allow pressure to subside and then mash lightly with a ladle.
Heat ghee in a kadai and mustard and kalonji seeds.
Addbroken red chilli, and onions and saute until soft and pink.
Add tomatoes, salt and masala powders and cook till oil separates.
Pour into the dal and simmer for 5 minutes.
Garnish with corriander leaves and serve hot.
Moong dal - 4 Tbsp
Green Chillies - 2, slit
Ginger - 1", grated
Garlic - 1 clove, grated
Turmerric Powder - 1/4 tsp
Salt
Oil + Ghee - 2 tsp
Mustard - 1/4 tsp
Kalonji - 1/2 tsp
Dry Red Chilli - 1
Onion - 1, small, chopped
Tomato - 1, small, chopped
Corriander Leaves - 2 Tbsp
Method:
Pressure cook dal along with chillies, ginger, garlic, turmerric powder and salt for 2 whistles and 5 minutes.
Allow pressure to subside and then mash lightly with a ladle.
Heat ghee in a kadai and mustard and kalonji seeds.
Addbroken red chilli, and onions and saute until soft and pink.
Add tomatoes, salt and masala powders and cook till oil separates.
Pour into the dal and simmer for 5 minutes.
Garnish with corriander leaves and serve hot.
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