METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA

I think idea of this vegetarian delight is "methi na gota".... Until date I didn't go through anyone's recipe of it, which variety of dal / lentil they use for it I am not sure. Chana dal / cholar dal / split Bengal gram dal is also used in our "dhokar dalna" besides matar dal... that is lentil cakes simmered in spicy gravy, hence, I used it. Alternatively, you can use split moong dal. 

Few days back, we had visiting friend from India who no more fancy non-vegetarian food. I had to plan what vegetarian spread to prepare for him, little different from what we eat regular. Unfortunately, he had a dinner, a morning tea with us, a small eater that he is, he skipped having this pure vegetarian delight with fresh fenugreek leaves, split Bengal gram lentil METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA. 

Never mind, we enjoyed having this dish be it with rice, roti. My family enjoys this kind of vegetarian fares, though there is meat, egg, fish curry always for them alongside, we can always manage pure vegetarian meal with this, dal, pakoras. Fenugreek Leaves though slightly bitter, surprisingly doesn't remain that after cooking. I do some additions whenever I am cooking it like I add tomato, onion, egg plants to it. In this recipe, once I added yogurt, gram flour based gravy to it, let it stand for an hour or two, bitterness vanished, it tasted wow.

I had few more things on my mind to share with you before the biggest festival of our's, Durga Puja commences. I wished to share "chingri o murgir bora-tora" with my readers but I need to take care of few things asap, only two days are left! I need to do some facial clean ups, pedicure, manicure. My God's family is  eagerly waiting for thorough clean up, new dresses to be worn.... that requires some 2-3 hours. Attention has to be shifted towards my home from blog a bit. 

I told you Cristine cannot make me happy ever with her cleaning services. I have to take responsibility of my home tomorrow, day after. Of course Cristine helps lot, she actually tends to make this home garbage dumping ground. Anyway, let us be nice, calm during this festive period, eat, merry. I am yet to gift Cristine something which I usually do on Poila Baishakh, Pujo, of course X-Mas. She is Tom-boyish, wears only t-shirts, knee length pants. Her sister also gets dresses from me who could not go to meet her father after he went through brain tumour surgery last year. Owners! You can manage your homes for two weeks come on. 

These Catholic Sisters do eat me sent "khichuri proshad" on every occasion, I have not done any major sin as yet. Let us pray for good of mankind, share this vegetarian side dish with fresh fenugreek, split Bengal gram, spices, yogurt, gram flour METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA, which may suit just beside your meat & fish & lentil dishes during any major festival.

INGREDIENTS FOR THE FRESH FENUGREEK & SPLIT BENGAL GRAM CAKE :

FRESH FENUGREEK LEAF : A BUNCH OR TWO
SPLIT BENGAL GRAM : 1MEDIUM TEA CUP
CHOPPED GREEN CHILLI : 1TSP
TURMERIC POWDER : 1TSP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GINGER PASTE : 1TSP
CUMIN SEED : 1/4TSP
SUGAR : 1TSP
SALT : AS REQUIRED
OIL : 4TBSP

INGREDIENTS FOR GRAVY MIX :

PLAIN YOGURT : 2MEDIUM TEA CUP
GRAM FLOUR : 1/2SMALL TEA CUP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GARAM MASALA POWDER : 1TSP
CHAAT MASALA : 1/2TSP
SUGAR : 11/2TSP
SALT : AS REQUIRED

INGREDIENTS FOR TODAY'S DISH

FRESH FENUGREEK & SPLIT BENGAL GRAM LENTIL CAKE
THE YOGURT & GRAM FLOUR GRAVY
CHOPPED TOMATO : 1/2SMALL TEA CUP
CUMIN SEED : 1/4TSP
BAY LEAF : 1
WATER : AS REQUIRED
OIL : 2TBSP

PROCEDURE :

Soak split Bengal Gram Dal in enough hot water for 2-3 hours. Tear off leaves of fresh fenugreek bunch.

Wash leaves taken in colander, let the water drain. 

Drain soaked water from dal, wash it well, grind to paste in blender adding little water.

Heat 2tbsp oil in wok. Temper with cumin seeds, chopped green chillies. Stir, add washed greens. 

To it add little salt, turmeric, red chilli powder. 

Stir cook for 3-4 minutes, add the dal paste. To it, add ginger paste, cumin powder, turmeric powder, red chilli powder, coriander powder, little salt, sugar.

Stir continuously for 2-3 minutes, transfer to greased, squared box.

Cut them in desired shapes. Better if we can refrigerate for 2 hours, then cut, easier to fry without breakage.

Heat oil in wok, fry them lightly without burning. Store on plate.

Beat yogurt with salt, sugar. 

Pour onto bowl, add gram flour, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, turmeric powder, whisk well. Add little water required for paste like consistency.

Heat oil in wok and temper with cumin seeds, bay leaf. Add yogurt mixture, washed, chopped tomatoes. Stir until tomatoes melt.

Add 1& 1/2 coffee mug of water to wok, simmer for 4-5 minutes at minimal heat, we are done!

We will cool it, refrigerate. We will pour chilled yogurt gravy atop dhoka / lentil cakes about an hour before we have them with steaming hot plain rice, "maach / mangsho, dal."