Soya Dahibara

Soya Dahibara

Ingredients
500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
few coriander leaves, chopped
salt to taste
1 tsp. cumin seeds
soya refined oil for deep frying

Method
Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.
Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.
Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled

Dal with Palak

INGREDIENTS

3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.

1. Pick, clean and wash dal, Wash chopped palak in plenty of water
2. Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Oil. Add 3 cups of water to the dal.
3. Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
4. For the baghar, heat Oil. Reduce heat. Add jeera. When it turns golden, add onions.
5. Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
6. Add tomatoes. Cook for 2-3 minutes on low flame.
7. Add dhania powder, amchoor and garam masala. Cook for ½ minute.
8. Keep aside. Add the green chillies and red chilli powder. Mix well.
9. Pour over the hot dal. Mix gently. Serve hot.