• Ingredients
  • Gram flour (Besan) 3 tbsps.
  • Oil 2 tbsps
  • Turmeric powder 1 tsp
  • Water 4-5 glasses
  • Tamarid pulp 2 tsp
  • Arhar Dal (Red gram dal) 3/4 cup
  • Okra (Make a slit in okra lengthwise) 1/2 lb (250 gms)
  • Potatoes (Cut each potato in 4 pieces) 3 medium
  • Eggplant(Brinjal) (Make 2″ pieces of eggplant) 1 small
  • Cauliflower (Keep the florets of cauliflower intact) 250 gms
  • Peas 1/2 cup
  • Lotus roots cut in small pieces
  • Salt to taste
  • For Tempering
  • Oil 2 tbsps
  • Mustard Seeds 1tsp
  • Cumin seeds 1tsp
  • Red chilli powder 1tsp
  • Methi Dana (optional) 1tsp
  • Kalunji 1tsp
  • Karhi patta 6-7 leaves
  • Green chillies slit lengthwise
  • Finely chopped cilantro leaves

Heat 2 tbsps oil. Add Gram flour (besan). Fry it for 10-15 mts (it should be few shades darker & smell fragrant). Add turmeric powder, 4 glasses of water and salt to taste. Keep stirring till it comes to boil. In the mean time boil arhar dal and whisk it properly. Add this to karhi. Fry okra, potatoes, cauliflower and eggplant. Add all fried and other vegetables in Karhi. Let it boil until all the vegetables are done. Add Tamarid Pulp.
Tempering
Heat 2 tbsps oil in a pan. When hot add asafoetida powder (hing), Mustard seeds, Cumin seeds, Methi dana, Onion seeds(kalaunji), red Chilli powder & Karhi patta. When the seeds start spluttering pour it in karhi.
Garnish it finely chopped cilantro leaves.
Serve it hot with steamed rice.

Majun is a lentil and poppyseed based dish, commonly made during the winter months. It typically served for breakfast, or as a dessert.

• 1 c split and dehusked black gram lentils (safed urad dal)
• 1/2 c white poppy seeds
• 3/4 c+ 1/4 c ghee
• 3 c milk
• 6 cardamom
• 1/3 c sugar
• 1/4 c golden raisins
• 8-10 almonds
• 8-10 cashews

1. In separate bowls soak lentils and poppy seeds overnight.
2. On medium heat, roast lentils in 3/4 c ghee until golden brown.
3. In a separate pan, on medium heat, roast poppy seeds in 1/4 c ghee until golden brown.
4. Coarsely grind lentils and cardamom.
5. Boil milk and sugar.
6. Add lentil mixture and poppyseeds to milk. Bring to boil. Then continuously stir on a simmer until the mixture thickens.
7. Garnish with chopped almonds, cashews and raisins.

Aloo Tuke

Potatoes 5-6 Medium
Oil for deep frying
Red chili powder 1 tsp
Dry mango powder 1 tsp.
Coriander powder 1 1/2 tsp
Salt to taste

Peel the potatoes and cut them into 2″ thickness (approx. 3 pieces of each potato). Deep fry the potatoes. When they are half done take them out and place on paper towel. Take one piece at a time, place it on your palm, and gently press it. Again deep fry and take out when the potatoes are crisp. Sprinkle red chili powder, dry mango powder, coriander powder & salt
Serve it crisp.
The easier way is to boil the potatoes instead of frying for the first time. Then cut them into pieces. Gentle press it and deep fry. Once crisp take them out & sprinkle the spices.

Tri Dali Dal (Three Lentils Mixed) (for 4)

Chana dal, Urad chilka, Moong chilka in the ratio of 1:1:1/4     1 cup total
(Bengal Gram Lentils, Black split beans, and Green Moong beans)

Tomato (optional) 1 large
Turmeric powder 1/4 tsp
Water 2 1/2 cups
Garlic 2 Cloves
Green chilies 1
Red chili powder (Cayne Pepper) 1/2 tsp
Oil 2 tbsp
Salt to taste
Fresh cilantro for garnishing

Pressure cook three lentils (pre-soaked for 3-4 hrs) in 2 1/2 cups of water, turmeric and salt at high for 10 minutes. Simmer the gas; let it cook for another 5-7 minutes. when all the steam is released from cooker, Whisk it well. Crush garlic and green chilies. Heat the ghee in a small frying pan, add garlic and green chili paste. When the paste turns to a golden brown; smells fragrant add red chili powder. Add this to pre-cooked dal. Garnish it with finely chopped cilantro. Serve with plain rice or Indian bread.