Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Daals

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Dal dhokli

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Dal Dhokli

Serves: 2 persons

Ingredients:

For the dhoklis:

  • 1 cup whole wheat flour
  • 1 tablespoon gram flour/besan
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon carrom seeds
  • 1 tablespoon oil
  • Salt to taste

For the dal:

  • ½ cup toor dal/arhar dal
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 teaspoon red chili powder
  • Salt to taste

For the tempering:

  • 1 spring curry leaves
  • Pinch of turmeric powder
  • 2 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 1 stick cinnamon
  • 2-3 cloves
  • 4-5 chopped garlic pods
  • Chopped cilantro

Method:

For the dhoklis:

  1. Combine all the ingredients in a bowl. Knead it into a soft dough with water.
  2. Cover the dough with a lid and keep aside for atleast 15 minutes.
  3. Divide the dough into 5 equal portions and roll out into a chapati. Cut each chapati into square shapes. Separate the squares and keep aside.

For the dal:

  1. Pressure cook the dal with 2 cups of water for 3-4 whistles. Whisk the dal until smooth.
  2. In a deep pan, heat the oil and add all the ingredients for tempering one by one.
  3. Pour the dal to the tempering. Add salt, tamarind pulp, jiggery and chilli powder.
  4. Mix well and cook on a medium flame for 5 to 10 minutes, while stirirng occasionally.
  5. Add water to make dal of very thin consistency. Once it starts boiling add the dhoklis one by one.
  6. Mix well and cook on a medium flame for aound 5 minutes, stirring occasionally.
  7. Dal dhokli is ready! Serve immediately with ghee and onion.

Raw Mango Kadhi (Kairi chi kadhi)

Raw Mango Kadhi (Kairi chi Kadhi)

Serves: 3-4 persons

Raw mango or green mango is also known as Kairi in Maharashtra. You will get this fruit in the beginning of summer. This sweet and sour fruit is used in a variety of ways. For example: pickle, juice, jam, chutney are some of the common recipes. Or simply, just cut it into small pieces, sprinkle some salt and red chilli powder and eat it. This recipe is something different than the usual one. I used boiled mango and jaggery. This sweet and sour kadhi goes perfect with rice.

Raw Mangoes

Ingredients:

  • 1 large raw mango or green mango
  • 2 tablespoon besan or gram flour
  • 3-4 tablespoon grated jaggery
  • Salt to taste
  • 2½ cup water
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon methi seeds or fenugreek seeds
  • 1-2 dry red chilli
  • ¼ teaspoon turmeric powder
  • Pinch of asafoetida

Method:

  1. Place the raw mango in a pressure cooker with little water. Cook it for 4-5 whistles.
  2. As the pressure goes down, remove the lid from the pressure cooker. Take out the boiled mango in a bowl. Peel the skin carefully and squeeze out the pulp. Do not use the skin and the seed.
  3. If the pulp is too lumpy and hard, grind it in a grinder and make a smooth puree. Add besan, water, and salt. Mix well.
  4. Start boiling this mixture on low-medium heat while stirring continuously. Add jaggery. (See notes)
  5. Heat oil in a small pan and add mustard seeds. As they crackle, add asafoetida, methi seeds, red chilli, and turmeric. Pour this seasoning on boiling kadhi.
  6. Give a quick stir and boil on low heat for another minute.
  7. Serve hot with rice.

kadhi and rice

Notes:

  1. The raw mango which I get here are not sour enough. So I added jaggery accordingly. You can always adjust the sweetness.
  2. Traditionally, keep this kadhi aside for 4-5 hours after boiling to sink in. But, if you are in a hurry, you can always serve immediately.
  3. This kadhi is not too thin and not too thick. Adjust the water consistency according to the pulp.