Mathura Ke Dubkiwale Aloo and Arbi Jhol with Dal Kachori
This runaway hit combo from Uttar Pradesh may have originated in Mathura-Brindavan but it has been much loved by people across north India. The spicy Mathura Ke Aaloo are tangy and hot and go well with the delicately flavoured Dal Kachori. The Arbi Jhol, meanwhile, is a medium spicy accompaniment to the duo and comes with a unique flavour due to the arbi being fried in desi ghee and paired with makhana (lotus seeds).
VIEW INDIVIDUAL RECIPES
Mathura Ke Dubki Wale Aloo
- Duration:-
- Serves:- people
Authenticity Slice
In case you are planning on adding fresh ginger instead of dry ginger powder (saunth), then you must first sauté the ginger pieces along with the green chillies till the raw aroma of the ginger has disappeared.
Ingredients
- Potato, boiled and peeled (5)
- Green chillies (hari mirch), finely chopped (3)
- Dry ginger powder (saunth) (1 tsp)
- Dry mango powder (amchur) (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- Sugar (1 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Asafoetida (hing) (½ tsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Salt (to taste)
- Ghee (2 tbsp)
Method
- Cut the boiled potatoes into cubes. Mash them lightly and then keep aside.
- In a kadhai, heat 2 tbsp of ghee. Then, add in the hing and jeera. As soon as it has started to splutter, add in the mashed potatoes, the MTR Haldi Turmeric Powder, saunth, amchur, sugar and salt.
- Next, pour in half-a-cup of water to form a thin gravy. Keep boiling for 2 to 3 minutes and then, switch off the flame.
- Heat 1 tbsp of ghee separately. Once it has heated up, pour it onto the potato mix and immediately sprinkle on the MTR Lal Mirch Red Chilli Powder and coriander leaves.
- Serve hot with poories or kachoris.
Dal Kachori
- Duration:30 minutes
- Serves:2 to 4 people
Authenticity Slice
Remember that in case you plop the Kachoris into hot oil and they happen to puff up before turning the side, chances are that the dal masala filling will stick only to one side. But, if you turn them over once before they start to puff up, the masala will be evenly spread across both the sides.
Ingredients
- Wheat flour (atta) (2 cups)
- Salt (½ tsp)
- Oil (for frying)
- Split green gram (moong dhuli dal) (1 cup)
- Whole green gram (sabut moong dal) (¼ cup)
- Ginger (adrak), finely chopped (1 tbsp)
- Green chillies (hari mirch), finely chopped (2 to 3)
- Asafoetida (hing) (a pinch)
- Salt (to taste)
- MTR Garam Masala Powder (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Dry mango powder (amchur) (½ tsp)
- Oil (1 tbsp)
Method
- Make a Kachori-like dough using the flour, salt, oil and water.
- For the filling, lightly steam the dal by adding in a little water to get that just-about-cooked consistency. Take care to not make it too mushy. Run it through a sieve for the water to drain out completely.
- In a kadhai, heat oil and add in the hing, ginger, chillies, salt, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala Powder and amchur.
- Keep sautéing for a few seconds and then add the steamed dal to it. Keep cooking for a minute or 2, stirring off and on. Remove from heat and allow the mix to cool.
- Heat a sufficient amount of oil in a kadhai to fry the Kachoris in. Take the dough and divide it into even-sized balls. Then roll them out into small poories.
- Place a bit of the filling at the centre of each poorie. Then, gather up the edges and seal each ball into a pocket. Now, roll out these pockets to form plump poories.
- Gently slide each Kachori into the hot oil and fry on a low-to-medium flame till they have turned golden and crisp.
- Drain any excess oil with the help of a kitchen paper towel.
- Serve hot with Mathura ke dubki wale aloo and khatta meetha kaddu.
Arbi Jhol
- Duration:30 minutes
- Serves:2 to 4 people
Authenticity Slice
It is best to use small arbi for this recipe and not the big ones as they could unfavourably alter the overall taste of the vegetable curry.
Ingredients
- Colocasia (arbi), cut into round pieces (1 cup)
- Ginger (adrak) (1-inch)
- Tomato, puréed (3)
- Green chillies (hari mirch), finely chopped (2)
- Lotus seeds (makhana) (8 to 10)
- Desi ghee (4 tbsp)
- Coriander leaves (hara dhania), finely chopped (2 tbsp)
- Carom seeds (ajwain) (½ tsp)
- Asafoetida (hing) (a pinch)
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- Dry fenugreek leaves (kasuri methi) (1 tsp)
- MTR Garam Masala Powder (½ tsp)
- MTR Lal Mirch Red Chilli Powder (¼ tbsp)
- Salt (to taste)
Method
- Peel and thoroughly wash the arbi. Then, chop them up into round and thick pieces of about ¼-inch diameter.
- Wash the tomatoes and cut them into big pieces.
- Take the stalks off the green chillies and then thoroughly wash them.
- Peel, wash and dice the ginger into big pieces.
- Now, grind up all these ingredients to make a fine paste.
- Heat ghee in a kadhai and toss the arbi pieces into it. Keep frying on a medium flame until they have turned slightly brown in colour. Once done, take them out onto a plate.
- Now, add the lotus seeds to the same ghee and keep frying till they too have turned slightly brown. Take them out into a separate bowl.
- Lower the flame and add the ajwain to the left-over ghee. Keep sautéing for a few seconds before adding in the hing, the MTR Haldi/Turmeric Powder, the MTR Dhaniya Coriander Powder, and kasuri methi. Continue to sauté for a few more seconds.
- Next, add in the tomato-green chilli-ginger paste. Also, add in the MTR Lal Mirch/Red Chilli Powder. Keep stirring continuously till the oil has started to separate from the mix.
- Once the masala has been mixed together well, pour in 2 cups (500 to 600 ml) of water. Now, add in salt, the MTR Garam Masala Powder and the fried arbi pieces.
- Keep cooking the Jhol until it has come to simmer once. Then, lower the flame and keep cooking for 3 to 4 minutes.
- Next, add in the lotus seeds and the hara dhania. Mix well.
- Arbi Jhol is now ready. Take it out in a bowl and pour some ghee over the curry to enhance its flavour.
- Garnish with hara dhania and serve steaming hot with poories.
