Ww Rajasthani Dal Potli Recipes

RAJASTHANI DAHI VADA

Steps:

• Soak moong-dal vada for 4-5 hours.
• While serving, squeeze out the water.
• Put it in a serving plate.
• Beat the curd along with sugar and pour over the vadas.
• Also pour the tamarind chutney and sprinkle all the masala to taste.
• Garnish with chopped coriander.

WW RAJASTHANI DAL POTLI

Steps:

• Chop mixed veggies and keep aside.
• You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup).
• Boil Toor dal and keep aside.
• Pour 4 cups water in a pot.
• Add the boiled Toor dal.
• Allow it to cook on low flame while you prepare the potlis'.
• For this, put the whole wheat flour in a bowl.
• Add 1 tsp.
• oil, a pinch of salt, ajwain seeds and water as required.
• Knead well to make a dough.
• Pinch off equal sized balls from the dough (about 5-6).
• With the help of a rolling pin, flatten out each ball on a floured board till you get a disc of diameter 3 inches each.
• Put 1 tbsp.
• of veggie mixture in each disc.
• Put a little water on the edges of each disc (on its circumference).
• This is required to seal the potli.
• Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half.
• Press on the edges to seal, adding a little more water if required.
• Seal firmly.
• Then, once again, fold from the right to the left side, and press on the edges firmly to seal.
• Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket.
• Likewise, do for all the balls of dough.
• Your potlis' are now ready.
• Keep aside.
• Now, add turmeric powder, 2 tsps.
• salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal).
• Stir well.
• Carefully, lower the potlis' into the dal.
• Allow them to cook in the dal mixture until they are soft (taste a bit of the potli after about 15-20 minutes to check if it is ready or not. If it is still very chewy, it means, you have to let it cook some more).
• Now, heat 1 tbsp.
• oil in a pan.
• Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it.
• Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal.
• Stir well.
• Garnish with corriander leaves and coconut, if you desire.
• Remove from heat.
• Serve hot all by itself.
• This is a one-dish meal.
• If you are a rice eater, you may pour the lentil curry over a bowl of hot steaming cooked white rice and have it hot alongwith some yoghurt on the side.