Hyderabadi Khatti Dal Mango Lentil Curry From The Indian State Food

HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,

Steps:

• Put the first three ingredients in a pressure cooker.
• Pressure cook for upto 2-3 whistles.
• Remove from flame and let out the steam.
• Mix the cooked lentils with water using a wooden spoon.
• Boil the mixture for 5 minutes.
• Heat oil in a pan.
• Add cumin seeds and mustard seeds.
• Allow to splutter.
• Once they stop spluttering, add curry leaves.
• Stir-fry until fragrant.
• Add garlic and stir-fry until the raw smell is gone.
• Mix in the red chilli and turmeric powders and the corriander leaves.
• Fry till it turns slightly brown.
• Pour over the boiled lentils.
• Serve hot over cooked white rice.
• Enjoy a hearty lunch!

HYDERABADI BAGARE BAINGAN

Steps:

• Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
• Grind them separately and collect in a bowl.
• Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
• Mix well.
• Slice the brinjals and stuff the above paste in them.
• Heat 1/2 cup of oil in a pan.
• Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
• Add the stuffed brinjals and the remaining paste to the oil.
• Stir till the brinjal is half fried.
• Add the remaining 1 cup of tamarind paste.
• Simmer for 15-20 minutes on low flame.
• Garnish with fresh coriander leaves.
• Serve hot with rotis.

HYDERABADI TOAST

Steps:

• Mash the boiled potatoes in a bowl.
• Add Worcestershire sauce/ lemon juice [for vegetarian use only the lemon juice], green chillies, salt to taste and corriander leaves to it.
• Mix well.
• Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.
• You will notice the mixture will stick on to the bread.
• Heat oil in a wok.
• Deep fry these bread slices making sure that the side of the bread containing the potato mixture is facing down.
• When the bread turns golden brown, flip the side of the slice.
• Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.
• Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.
• On top of this, apply a layer of Tomato Ketchup.
• Sprinkle finely chopped onions all over it.
• Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.
• Serve hot for a delicious potato breakfast your going to want over and over again!

PUNJABI DAL MAKHANI

Steps:

• Soak whole black urad and rajma overnight in 3-4 cups of water.
• Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
• Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
• Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
• Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
• Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
• Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
• Serve hot with Naan or Paraatha.
• Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.