Haldi Ki Sabzi, Mooli Chana Dal, Amlana and Roti
For a winter time combo meal, this is the one preferred by the Rajasthanis. While the kachchi haldi comes with a lot of health benefits (it is a good antiseptic), the Mooli chana Dal is a perfect hot food for the desert winters which tend to get really cold in the nights. The chana dal is considered to be a hot dal not just in Rajasthan but also the hill state of Himachal Pradesh where it is staple. Taken with fresh rotis from the fire and a khatta-meetha drink Amlana which is considered a good digestive thanks to the kala namak in it, this combination is to die for.
VIEW INDIVIDUAL RECIPES
- Duration:25 minutes
- Serves:5 to 6 people
Authenticity Slice
Preparing the dough for rotis is an art form. If the dough is properly kneaded, the rotis come out soft, fluffy and tasty. So it is advisable to be patient, and to knead the dough with the back of your fist for at least 5 good minutes. Also, it is a good idea to allow the dough to stand for 10 to 15 minutes before rolling out the rotis.
Ingredients
- Wheat flour (atta) (2 cups)
- Water (as required )
Method
- Using a sieve, sift the atta into a paraat (flat, round plate with high edges). With a little water (use lukewarm water if it is winter), knead the atta into a smooth chappati dough. Once the dough has come together and become smooth, keep pressing down with the back of your palm for at least 5 more minutes so that it becomes more pliant.
- Cover and let the dough stand for 10 minutes.
- Make lemon-sized balls of the atta and roll them out one by one into flat rotis of about 5-inch diameter. Use some dry atta to dust the rotis in case the dough sticks to the rolling pin.
- Heat a tava and gently place a roti on it.
- Keep the flame on a medium. After about half a minute, flip the roti on the tawa with the help of a chimta (clasp).
- After about half-a-minute, some pink patches will start appearing on the other side of the roti and it will start puffing up. At this point, remove the tawa and hold the roti directly over the flame with the help of a clasp. As it puffs up further, turn the roti on the other side and then quickly take it off the flame.
- Serve hot with sabzi and dal.
- Duration:25 minutes
- Serves:2 to 4 people
Authenticity Slice
Remember to always use raw turmeric for the recipe and fry it in desi ghee to prevent the natural bitterness of the turmeric from seeping into the final dish.
Ingredients
- Raw turmeric (kachchi haldi) (4 to 5)
- Desi ghee (3 tbsp)
- Cumin seeds (jeera) (1 tsp)
- MTR Lal Mirch Red Chilli Powder (¾ tsp)
- Coriander (dhania) seeds (½ tsp)
- Curd (dahi) (1 cup)
- Asafoetida (hing) (a pinch)
- Salt (to taste)
Method
- Thoroughly wash the kachchi haldi and dry it using a kitchen towel. Peel and grate it and keep aside.
- Wash and chop up the green chillies.
- In a large bowl, add the curd, chopped green chillies and the grated haldi.
- Next, add in the MTR Lal Mirch Red Chilli Powder, dry coriander seeds and salt and mix well. Allow the haldi to marinate in the curd mixture for some time.
- Heat ghee in a kadhai. Toss in the jeera and as soon as it begins to splutter, add in the hing and the haldi mixture. Keep cooking and stirring for about 20 minutes, or till it has started to thicken.
- The Haldi Ki Sabzi is now ready. Serve with jowar roti, missi roti or plain roti.
- Duration:30 minutes
- Serves:2 to 4 people
Authenticity Slice
Remember to use only the firmest and freshest of the radish for this preparation, or the dal will turn a bit bitter.
Ingredients
- Split chickpeas (chana dal) (1 cup)
- Radish (mooli), sliced into circular discs (½ cup)
- MTR Haldi Turmeric Powder (1 tsp)
- Water (3 cups)
- Oil (2 tsp)
- Cumin seeds (jeera) powder (1 tsp)
- Asafoetida (hing) (a pinch)
- Dry red chillies (sabut lal mirch) (2)
- Onion, chopped (1)
- Garlic (lahsun), minced (1)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- Salt (to taste)
Method
- Wash and soak the chana dal in water for about an hour.
- Wash, peel and chop up the radish into small circular discs.
- In a pressure cooker, toss in the chana dal and mooli along with the MTR Haldi Turmeric Powder and 2 cups of water. Time it to 5 whistles.
- Once done, let the steam escape naturally, open the pressure cooker lid and lightly mash the mix.
- In a kadhai, heat the oil. Then, add in the hing and the minced garlic and keep sautéing till the garlic has turned golden brown.
- Next, add in the jeera, dry red chillies and keep sautéing till the jeera has started to splutter. Then, toss in the onions and keep cooking till they have turned brown in colour.
- Now add in the MTR Lal Mirch Red Chilli Powder, jeera and the MTR Dhaniya Coriander Powder and keep cooking for a minute on a low flame.
- Finally, add in the cooked dal and radish along with some salt. Mix it well and bring to a boil.
- Keep simmering for 5 to 6 minutes on a low flame.
- Mooli Ki Dal is now ready. Serve hot with rice.
- Duration:10 minutes
- Serves:2 to 4 people
Authenticity Slice
Remember to use only freshly-soaked imli paste for this recipe, as that gives it a richer flavour. Also, avoid using packaged tamarind paste as it comes mixed with salt.
Ingredients
- Tamarind (imli) paste (2 tbsp)
- Sugar powder (½ cup)
- Pepper (kali mirch) (½ tsp)
- Green cardamom (hari elaichi) powder (½ tsp)
- Black salt (kala namak (½ tsp)
- Mint leaves (pudina), finely chopped (1 tbsp)
Method
- In a deep-bottomed bowl, soak the tamarind in 2 cups of water.
- Mash the tamarind-water mixture. Then, squeeze and strain the pulp through a muslin cloth into another deep-bottomed bowl.
- Next, add in the powdered sugar, pepper, cardamom powder, black salt, salt and 3 cups of water. Mix well.
- Serve chilled, garnished with mint leaves.
