A VEGETARIAN PLATTER WITH TADKA DAL, CHOLE AND NO YEAST BHATURE

This is a North Indian platter done in a Bengali kitchen. During my journey of life, I came across many a people of different states in India, the foodie in me adapted a taste for different kinds of cuisine. Besides, staying in Kolkata and not loving and tasting the variety of food there is not possible. The people there love food and will not think twice to taste them.... from the streets to the fine dining. I think this applies to entire India. My tasting of different food, other than Bengali started at a quite young age when I used to go out with mom for shopping and she would buy me them. This Chole and Bhature thing is popular in Kolkata. My brother loves it. Northern India featured in our Bengali kitchen quite often. Now, my sis-in-law too loves it, the combo feature in their lunch boxes on a regular basis. I had the best "tadke wale dal" perhaps in the dhabas while touring Rajasthan by road. Way before that we have started buying "tadka dal" from the Punjabi Dhabi's in our DumDum neighbourhood. Our parents were fond of Dhaba Food. The Dhabas perhaps make the best tandoori roti. I compiled the three recipes together because I felt they make a good vegetarian platter. My strictly non vegetarian men love to have them too.  Let us do them together.

                               TADKA DAL

INGREDIENTS :

Skin On Green Moong Dal : 1/2 small cup

Skin On Black Gram Dal : 1/2 small Cup
Tomato : A big
Onion : 1 big [sliced]
Green Chilli : 3-4 [slitted]
Minced Garlic : 1tbsp
Minced Ginger : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder :  1tsp
Garam Masala : 1tsp
Cumin Seed : 1/4tsp
Salt : As required
Oil : 2-3 tbsp

METHOD :

Soak the two dal varieties in enough of hot water for 2 hours. Drain the water, take both of the dal varieties in a pressure cooker, add enough water. Pressure cook up to one whistle adding a little of turmeric powder, chilli powder and salt. Let cool. The black gram dal takes longer time to cook but I boiled them together.

Heat the oil in a wok, temper it with the cumin seeds. Add the minced garlic and ginger and fry for a minute. 

Add the sliced onions and fry until brown. Wash, chop & add the tomatoes and stir cook until it melts.

Add the slitted green chillies, turmeric powder, red chilli powder, salt. Give a stir, add the boiled dal. 

Thereafter, add a cup of water. Let simmer at minimal heat for 8-10 minutes. Add the garam masala and cook for another 2-3 minutes.

Serve hot with rice or bread.

                                CHOLE

INGREDIENTS :

Chickpea : 100-150 gm
Tomato : 2 [chopped]
Onion : 1big [sliced]
Ginger Paste : 1tsp
Garlic Paste : 2tsp
Green Chilli : 3-4 [slitted]
Coriander leaves : 2sprigs [chopped]
Chole Masala : 1tbsp [ I used a store bought]

Garam Masala : 1 tsp

Tea Liquor : 1 cup [no sugar, no milk]
Chilli Powder : 1tsp
Cumin Seeds : 1/4 tsp
Turmeric Powder : 1tsp
Salt : As required
Oil : 3-4 tbsp.

METHOD : 

Soak the chickpeas in enough water overnight. Next morning, drain the water, wash and pressure cook them in enough water up to 3 or 4 whistles adding a little of salt and turmeric. Let cool.

Heat the oil in a wok. Temper with the cumin seeds. Add the garlic paste and fry for 1-2 minutes. Add the sliced onions. Fry until brown. Add the ginger paste and fry for 2-3 minutes. Add the chopped tomatoes. Salute for 2 minutes.

Now add the turmeric, the red chilli and chole masala powders, salt and stir for a minute. Add the slitted green chillies and the boiled chickpeas. Fold in well. Add the cup of tea liquor.  Cover cook for 3-5 minutes. Add the coriander leaves, stir, switch off the gas stove.

Serve hot with rice or bread.

                                     NO YEAST BHATURE

The Bhature I made back in 2016 was like the above ones, these days they tend to become yellow. I love the white Naan-Poori of Kolkata.

INGREDIENTS :

Self Rising Flour : 1&1/2 cup
Semolina : 1/2cup
Plain Yogurt : 150gm
Salt : As required
Sugar : 1/2 tsp
Oil : 150ml + 2tbsp

METHOD :

Take the self rising flour, semolina, salt, sugar in a bowl and mix together well. Add the oil and rub well for 2 minutes.

Beat the yogurt. Add to the flour little by little and knead well till a soft dough is formed. Cover with a moist cloth and keep for an hour.

Remove the cover, again knead for 3-4 minutes. Make medium sized balls. With rolling pin and the base, roll and shape them.

Heat 150 ml oil in a wok. Fry the poori one at a time. Do adjust  the heat constantly while frying.

Isn't that a nice vegetarian platter when served with some salad?