I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Wednesday, 21 May 2014
Kaddu aur Channa Dal
I use tender green pumpkin for this recipe , and cook it unpeeled.This tastes best if the dal is thick and not watery.
Soak dal for 1 hour , then boil it with haldi in 4 cups water.Cook till the dal is done . Mash a bit with a spoon . Set aside.
Heat mustard oil , when it smokes remove from the fire , splutter
seeds , return to fire and then add onions and garlic. Cook till onions
just about begin to brown , then add tomatoes and dried chilies and
curry putta , add hing too and cook covered till tomatoes soften.Now add
pumpkin , mix well and cook covered till pumpkin is done.
Pour the pumpkin into the dal , mix well , cook another 5 minutes
for flavors to develop and blend in and you get the desired consistency
.Add amchoor , cook another 1 minute - do a final adjustment and you
ready with a delicious and kaddu daal .
I make this thick and like it with roti , not rice .