Saturday, August 4, 2007
Express Sukhi dal with phulka and salad
How many times do we want a quick meal because we are so hungry, or because we are out of time? A lot of times I have a hungry hubby calling me that he's on his way home and ravenous. Amd most times no take away order satisfies the belly like a yummy homemade meal.
The express event in which we need to cook a full nutritious meal within 30 minutes conceived by mallugirl of Malabar Spices is a superb idea. I told her it would be a great resource; to pool in express ideas that'll come to our rescue when we are in such an edaciously vulnerble state!
I love this sukhi dal, even if its made in 45 minutes too! Its that yummy. You can use urad split as opposed to moong that I've used here. This dal is also used to stuff samosas and its equally yummy with any roti or phulka.
Timing myself and serving a meal for two, here goes:
What I need:
- dough for roti (am not counting dough making for the roti, alhough I know some superwomen who can squeeze that in too!): combine warm water with brown bread flour (atta) to make a soft dough. This dough can be refridgerated for later use too, like i am using dough from the fridge here.
- 2 cups moong split (yellow moong dal without skin - moong dhuli)
- 8-10 shallots (can use 2 large size onions and a tsp of sugar when sauteeing them)
- 2-3 tsp ghee/oil (any vegetable oil) for the tempering
- 2 tsp jeera (cumin seeds)
- 3 tsp ginger powder (saunth)
- 2 tsp dry dhania powder (coriander seeds powder)
- a pinch of garam masala
- a handful of freshly chopped dhania (green coriander leaves)
- 1/2 tsp haldi (tumeric)
- salt to taste
- lemon juice (from about 1 lemon)
- optional salad ingredients (such as a cucumber, half a head of lettuce, a tomato, and a small green pepper)
- green chillies (optional)
What you need to do (timed):
(0 - 5 min)
1. Wash the dal in three rounds of water. Put the dal with double the amount of water (for this recipe 4 cups), haldi and salt on a high flame. Peel the required number of leaves from the lettuce head, wash them under running water and leave them to drip (I hate watery salad leaves). Peel the shallots, and gather your spices.
(5 - 10 mins)
2. Chop the shallots (not too finely, about 3/4cm cubes) and give the dal a stir. On another burner, put a kadai(wok) on medium flame, and put in the ghee, when the ghee becomes hot (takes a few seconds). Add the jeera seeds and saute briefly, when the jeera changes a few shades darker add the ginger powder and shallots and saute.
Chop the green coriander leaves and keep aside. When my chopping board is empty of the onions and the coriander leaves I start chopping whatever I can fathom and combine as a salad from the fridge. Chop an english cucumber into half and then into slices in between stirring the dal and swaying the onions. The dal should be coming to a boil by now.
(10 - 15 mins)
3. After chopping/slicing the cucumber, start chopping the green pepper (keep emptying your chopping board into a bowl). When the dal come to a strong (rolling) boil, cover the pan and reduce the gas to a medium low. Chop a tomato and throw that into the salad bowl tool.
Keep moving the onions, we need to caramalize them, not saute them to a mash. They should retain a crunchyness. Add the dhania powder, and garam masala to the onions and stir. Give the dal a stir after 3-4 minutes.
(15 - 20 mins)
4. Take the onions off from the flame, let cool and put the tava(flat griddle) on the stove. Make enough balls from the dough for the number of phulkas u need. Roll each dough into a 15cm round and put on the tava. When it changes colour (thats maybe 30 sec) turn and cook the other side for about a minute (in between you should be rolling another dough ball). Throw the phulka on an open flame (and simultaneously the next rolled dough circle onto the tava), keep turning the phulka on the open flame until it rises to the fullest. Take it off from the flame (optionally dab the phulka with a tiny bit of ghee) and pile it up in a roti box. Keep the phulka process going and check and stir the dal, if the dal seems too dry, add another 1/2 cup of water. Cover and let it simmer further.
(20 - 25 mins)
5. Keep working on the phulkas. I made 6 phulkas for a hungry husband and a hungry me. If you are done with the phulkas, tear up the salad leaves into bite size. Now if the salad is too naked for you, you might as well dress it the way you want. Sometimes we just sprinkle salt and pepper on it; and other times I shake some salt, black pepper, lime juice and a tsp of olive oil in a small bottle and dribble over it, its your choice really. Stir the dal and check if the dal is cooked (slighltly cool a few granules of the dal and press between two fingers). We want the dal to be cooked thouroughly just before it reaches the state where it can be mashed up, dal al dente?!
(25 - 30 mins)
6. Cook the dal for another couple of minutes if needed. Sprinkle the sauted onions, chopped coriander leaves and lemon juice onto the dal and combine. Serve the dal with a phulka and a big serving of salad into two plates. And then dig in this healthy quick meal offcourse!