Godi Dal Recipes

VARAN BHAAT (MAHARASHTRIAN VARAN BHAAT RECIPE)

Steps:

• Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
• Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.
• When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
• If the dal looks thick, then you can add water as required.
• If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
• Switch off flame and keep covered.
• Heat oil or ghee in a pan.
• Add the mustard seeds first and let them crackle.
• Then add the cumin and crackle them.
• Add the asafoetida, curry leaves and green chilies.
• Fry for a few seconds till the curry leaves become crisp.
• Pour the whole tempering in the dal.
• Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.
• Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
• Serve varan bhaat hot with steamed rice.
• Rinse the rice till the water clears from the starch.
• Soak the rice for 20 to 30 minutes.
• After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped.
• After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.
• Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.
• In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.
• Once the rice grains are tender and cooked well, fluff rice with a fork.
• Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.

GODI DAL

Steps:

• Heat the dal in a pan.
• Add the coconut milk and boil.
• Next add the jaggery and tamarind water.
• Then add garam masala and salt.
• Heat oil in a separate pan.
• Add cumin seeds, curry leaves and asafoetida.
• Fry till cumin seeds begin to splutter.
• Pour this mixture into the boiling dal.
• Cover and cook on low heat.
• Garnish with chopped cilantro.
• Serve hot with rice.

SOLAPUR SPECIAL SPICY AMTI

Steps:

• Step 1: Wash turdal really good 3-4 times and add water.
• Step 2: Transfer the dal into cooker and cook on medium heat until 3-4 whistles.
• Step 3: Take the dal out and beat it really good. Add water if needed.
• Step 4: Heat up oil in a pan and add mustard seeds.
• Step 5: When mustard seeds pop up add cumin seeds and let them splutter.
• Step 6: Add hing, garlic, curry leaves and fry until garlic gets light golden color.
• Step 7: Add tomato and mix well.
• Step 8: Cover and cook for about 4-5 minutes until tomato is cooked nice and soft.
• Step 9: Remove the lid and mix well once.
• Step 10: Add turmeric powder, Sunday masala, red chili powder and mix well.
• Step 11:Add dry coconut and mix well.
• Step 12: Add cooked dal, water to adjust the consistency and mix well.
• Step 13: Add salt and mix well.
• Step 14: Simmer aamti on medium heat really good.
• Step 15: Add coriander leaves and mix well.
• Step 16: Solapur aamti is all ready.

DELICIOUS SNACK RING SAMOSA

Steps:

• For CoverStep 1: Take maida, carom seeds, salt in a dish and mix well.
• Step 2: Add oil and rub it well with maida until the mixture turns nice, crumbly.
• Step 3: Add a little water at a time and knead stiff dough.
• Step 4: Knead the dough really good for about 5-7 minutes.
• Step 5: Transfer the dough into a bowl, cover and rest it for about 30 minutes.
• Fro StuffingStep 6: Heat up oil in a pan. Add cumin seeds and let them splutter.
• Step 7: Add fennel seeds, onion and fry until onion turns soft for about 4-5 minutes.
• Step 8: When onion begins to turn light golden mash boiled potato with hand and add.
• Step 9: Add turmeric powder, coriander powder, garam masala, red chili powder, salt and mix everything well together.
• Step 10: Add lemon juice and mix well.
• Step 11: Add coriander leaves and mix well. Stuffing for ring samosa is ready.
• For SamosaStep 12: Take the dough and knead it a little once to make smooth and even.
• Step 13: Make even size balls from the dough and make them smooth and even.
• Step 14: Take one dough ball and roll into as thin as possible rectangle.
• Step 15: The half side of the rectangle should be a little thin compared to other half.
• Step 16: Spread the stuffing on thinner side.
• Step 17: Lift the edge and roll it and seal it well so that the stuffing won't come out.
• Step 18: You can use a little water for sealing if needed.
• Step 19: For making ring, cut the remaining half rectangle into strips.
• Step 20: Don't cut it throughout. Keep the edges intact. Just make slits with the help of knife.
• Step 21: Continue rolling on the strips till the end and twist the ends to make round of it.
• Step 22: Insert one end of the roll into another and seal the ends with the help of water really good.
• Step 23: Heat up oil in a pan on medium heat for frying.
• Step 24: Drop ring samosa into oil and fry well from both sides on low heat until it gets nice golden color from both sides.
• Step 25: When lower side is fried well for about 3-4 minutes flip it over and fry well from other side too.
• Step 26: When samosa is fried well from both sides, take them out, drain excess oil and transfer into a dish.
• Step 27: Ring samosa is all ready.
• Step 28: You can have ring samosa as it is or with chutney or sauce.