Pithale

Ingredients:

• ½ cup Gram flour (besan)
• 2 tablespoon oil
• ¼ teaspoon mustard seeds
• Pinch of asafoetida
• ¼ teaspoon turmeric powder
• 2 tablespoon chopped onion
• ½ teaspoon Ginger-garlic paste
• 1 or 2 Green chillies
• 1 tablespoon chopped coriander
• 2 cups water
• Salt to Taste

Method:

1. Mix gram flour and a cup of water in a bowl, to make a smooth paste.
2. Heat oil in a heavy bottom pan. Add mustard seeds. When mustard seeds stops popping, add ginger-garlic paste and green chillies.
3. Fry for a minute. Then add asafetida and turmeric powder.
4. Add onion and cook it till it becomes soft.
5. Add a cup of water in the pan. Add salt and bring it to boil.
6. Then add gram flour paste slowly into the pan. Stir this mixture continuously to avoid lumps formation. Cover it with lid and cook it for 5-7 minutes.
7. Garnish this pithale with coriander. Serve it hot with roti or bhakri or plain rice.

Gujarati Daal

Ingredients:

• 1 cup Pigeon pea (Toovar Daal)
• 1 tomato cut into small clices
• 1 tablespoon raw peanuts
• 2 tablespoon jaggary or sugar
• 4 cups of water
• 1 teaspoon leamon juice
• Salt as per taste
• Cilantro for garnishing For tadka:
• 2 tablespoon oil
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon fenugreek seeds (methi)
• 2-3 curry leaves
• 1 dry red chili
• pinch of asafoetida (hing)
• 1 tables spoon of green chili and ginger paste
• 1 tablespoon clarified butter (ghee)

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Method:

1. Wash toovar daal and soak in a cup of water for 10 minutes.
2. Add sliced tomato and peanuts to the daal.
3. Pressure cook upto 3-4 whistles. Let the cooker cool down.
4. Get a pan and add cooked daal mixture and whisk it properly. Add 3 cups of water to it.
5. Let it simmer on a medium flame. Add salt and jaggary.
6. Add oil to a separate small pan. Add mustard seeds and fenugreek seeds.
7. Add asafoetida as soon as seeds start sizzling and immidiatly add ginger chili paste, curry leaves, red chili, and turmeric.
8. Pour tadka into the daal. Add butter to it.
9. Let it boil for a minute.
10. Add lemon juice into the daal.
11. Garnish with cilantro.

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