The Toor Dal Chutney

Toor Dal Chutney

I love filching from hotels. No not towels, linens, curtains or furniture but soaps and sometimes shower caps. Guess it is in my “purani jeans” that I inherited from my great Indian Middle Class brethrens. I am however no cheapo filcher, I carry away body wash and cutesy soap bars only from good and reputed hotels and not from every Days Inn owned by the patel brothers. (The days Inn might have recycled my soap but the better ones definitely trash them and don't re-use them if the wrapper has been torn and the soap sniffed at, so though filching is morally wrong I think I am helping the economy by not letting them throw away tiny unused soaps. God please forgive me)

The little S who according to the in-laws is 60% like my dear sis-in-law and remaining 39.99% like her Dad, the darling Hubby, has inherited the last but not the least 0.01% from me and that is alas the love for Hotel Toileteries. She goes gaga over the little soap bars that the Hotel has, treasures them, brings them back home and uses them on special days.

Now, the hubby who has been travelling extensively the last few weeks, came back home around midnight yesterday. The way he keeps fleeting in and out of the house, you would think it was his in-laws and not mine, who are visiting. But why do I complain, I get peaceful nights to sleep in, without the high pitched snoring that jolts me every now and then, isn’t that what every female wants?

Anyway, knowing little S’s love for those soaps and also because he did not have the time to get her anything, he had filched two white and green soaps from the hotel and gave them to the little girl along with a small stress ball with a lot of hype and excitement. The little girl’s face lit up when she saw them, excited she ran around showing everyone in the household the two precious soaps and the ball. She became benevolent and offered to share one of them with me too. She literally danced around and hugged D for her lovely gifts.

She hadn’t been half as happy seeing the puzzle and the Melissa&Doug magnetic board I got for her from Amazon two weeks back.

It was so beautiful to see her contented and happy with those tiny things. May she remain the same always, happy with what she gets and not asking for more. Amen.

Toor Dal Chutney added to Guacamole as a dip

India is an amazing country with 1.5 billion people, 28 different states, 7 Union Territories, and 1652 different languages.

In a country with such diversity it is not surprising to have a vast difference in cuisines from the North to South, The East to West and basically from each corner to the other.

So while Toor Dal is a must in the South Indian cuisine and hugely celebrated there, it is not often used in the cuisine from the eastern Region. The Moong and the Masoor are the dals which are favored over Toor here. So while my Ma will never ever run out of Moong or masoor, she will have to run out FOR toor if you wish her to cook it on a random day.

Both me & D have developed a love for sambhar however and I do stock Toor Dal in my pantry and also make sambhar often. The other way I make Toor dal is the way a friend from the UP belt taught me. The UP belt also love Toor Dal with dollops of ghee with their chapatti and I love their dal tempered with red-chillies, whole cumin seeds and garlic.

Toor Dal Chutney with Idli

Since I have not tried Toor Dal any other way I wanted to give toor dal chutney a shot and googled thus “toor dal chutney blog”. I came up with this, this and this. So be it, I decided and made a mean toor dal chutney, combining everything I read and things I consider to be a stamp of South Indian Cuisine. Refer to these blogs for exact measurment. This is my entry for JFI-Toor dal hosted by Lovely Linda who blogs at Out Of The Garden


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Toor Dal Chutney

This is what I did

Dry Roasted toor dal and dry red chillies till the toor dal was slightly browned and I could smell the warm aroma. Soaked them in water for 15 minutes.

Heated 1tsp oil and lightly sautéed a clove of garlic.

Put the roasted toor dal, dry red chilies and garlic in a grinder and made a fine wet paste.

Added salt and tasted. It still lacked what I felt was the south Indian flavor

In the 1 tsp of oil added some mustard seeds, a pinch of asafoetida and few curry leaves. Added the seasoning to the paste.

Mmmmmmmm…something still missing

Added a little tamarind paste and a little sugar.

Yes, yes, yes…loved it. Had it with mini rava idlis that I made out of MTR mix. But I loved the chutney by itself too.

Day 3

There was still Toor dal chutney left, no more Idlis and the household kept saying "the chutney was interesting" whatever that meant

Also I had some avocado and had made some guacamole with finely chopped red onions, lots of corriander leaves, green chillies, lime juice, salt and a little olive oil.

Since I was going to send this to the innovative Linda, I thought why not and added the guacamole to the toor dal chutney or vice versa, in 1:1 ratio.

I actually liked the result though the corriander leaves dominated the flavor.

Give it a try if you have both in hand as the next dip for your chip

Trivia: Toor dal or split Pigeon peas is also known as tuvar dal and arhar dal. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world's three main pigeon pea producing regions.

The Marag and The Pulao

“What is this fishy looking dish”, random blog hopper aka RBH

“It is not fish, it is mutton, and a very tasty one at that”, my blog aka MB

“No, I meant it looks suspicious, what’s with this shadow play…Guru Dutt style”, RBH

“Oh this fantastic woman who writes my blog is very talented, she can shoot pictures at all angles…Kurosawa angle, Guru Dutt angle…anything…very talented”, MB with hint of pride

“Umm I think she needs more light, to light up her fishy dishes, ask her to adjust the white balance of her camera next time”, a not impressed RBH mumbling about how blogs will just put up anything and expect people to comment & such

“Oh she knows all about balance, you don’t have to worry, just eat it and move”..MB gruffly

And so I present to you the Marag as copied very diligently from Nabeela’s Blog.But if you notice I have multiplied all ingredients with 3 so it is technically not copying :D

“But the title says it is Marag, why isn’t it soupy then and why is it served with a Pulao” connoisseur blog hopper aka CBH
“You know marag comes from Arabic maraq (marak or marag). Marga or marag in Iraq is a stew "of meat and vegetables simmered in tomato sauce". How did you make it look like this” CBH does not like this and is very flustered.

“Oh the woman who writes my blog is very talented, she can make a stew look like a gravy, a pulao look like a khichdi…anything…very talented”, MB with the hint of pride now faltering

Ok so I did make the Marag more thicker than it should be and hence served it with a Pulao instead of the traditional Arabic bread or Sheermal as is the norm in Hydereabdi weddings. But I made it thicker because I had to serve it with Pulao since it was D's birthday and the Bong friends preferred pulao, so it is not my fault. Also since Sra announced Grindless Gravies I had to send her something and I couldn't send her a stew so this is it. Blame it on her, on D or rice loving Bongs if you want to.

It tastes heavenly and so don't go by its looks here. Look at Nabeela's for how gorgeous it can be.
Also check Manisha's slow cooker version here (oops she too multiplied by 3 but god promise I did not copy from her, I really had 3lb of mutton)


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Hyderabadi Marag

What you Need

Mutton (I used Goat meat you can use lamb) ~ 3 lb
Onion ~ 3 medium onion blend to a smooth paste. I DID NOT use the blender. I grated them in the grater just like my MOM used to. But whoever makes this PLEASE use the blender unless you are sending it to Sra.
Corriander leaves ~ 2 bunches of leaves
Green Chillies ~ 5-6 finely chopped. Again the original recipe does not use green chillies, they use serrano chillies in water and then use the water. I like it hot so added Indian green chillies

Yogurt ~ 2 cups
Ginger paste ~ 2 Tbsp
Garlic Paste ~ 2 Tbsp

Cumin seed ~ 3 tsp
Cinnamon Sticks ~ 3 sticks (length 1 finger )
Bay Leaf ~ 3
Cardamom Pods ~ 6
Cloves ~ 9
Peppercorns ~ 30

Black pepper powder ~ 1 tsp or more
Garam masala ~ 2 tsp
Salt
Sugar ~ 1tsp (optional)

Ghee ~ 2tbsp (nabeela says you should never skip this)
Olive Oil/Canola Oil ~ 3 tbsp

How I Did It

Prep

Though Nabeela’s recipe does not ask for it, I marinated the mutton overnight in 1 cup yogurt mixed with ½ tbsp Ginger paste, ½ tbsp garlic paste and a pinch of turmeric.
I took it out from the refrigerator an hour or two before cooking and sprinkled a little salt on it and let it rest.

The corriander leaves should be finely chopped and mixed with about 2 cups of water and microwave for 2 mins. Though only the water should have been used in the recipe I used the entire thing

Method

Heat the Ghee + Oil in a pressure cooker and add all the bay leaves, cinnamon sticks, cardamom pods, cloves, pepper corns and cumin. You may or may not follow this order but do add them.

When the spices start browning add the onion paste along with the sugar and sauté till the onion takes on a pinkish hue. Nabbela says to fry for 2 mins and ideally that should be it.

Add the Ginger Paste and the Garlic Paste and I also added the green chillies at this point. Saute for a couple of minutes.

Add the mutton and the yogurt. In my case this was 1 cup of fresh yogurt plus the marinade. Keep frying for some more minutes till the masala mixes nicely with the mutton.

Add the corrinader water(I also added the finely chopped leaves in there), black pepper powder, garam masala, salt and mix well.

I added only very little water at this point as I did not want t it soupy. You can add 1 cup of water or more if you want to have it as a stew.

Put the lid on the pressure cooker. I then lowered the heat and kept it on the flame to slow cook for about 45 minutes. After 45 minutes I raised the heat and cooked till I could hear the “Phisssssssssh” of the cooker. In all it took me 50-55 minutes from closing the lid. After opening the lid I kep it on heat for few more minutes to thicken the gravy

Plain Pulao

What you Need

Basmati Rice ~ 4 cups

Whole Garam Masala

Bay Leaves ~ 6 small ones
Cinnamon stick ~ 2 the size of my finger, ok less thick
Cloves ~ 11-12
Elaichi ~ 8

Onion ~ 1 medium chopped very very fine and small
Ginger paste ~ 1 tbsp

Kaju/Cashew ~ ½ cup
Kishmish/raisins ~ ¼ cup
Milk ~ 1 cup
Saffron ~ a few strands (mine were pretty old and so did not give much color)

Water ~ 7 cups (idea is, rice:liquid = 1:2)
Salt ~ according to taste, ususally a little less since the Pualo will be served with a gravy
Sugar ~ ½ tsp
Oil ~ You can use Oil + Ghee or just Oil
Ghee ~ ½ tbsp (you can use more)

How I did It

Soak the rice for 30 mins, wash it and then let it to dry on a paper plate. You can also put it on a newspaper to dry like my ma used to

When the rice is almost dry smear the grains uniformly with the ghee and mix the cashew and the raisisns with it.

Heat Oil + Ghee or just Oil in a heavy bottomed cooking pan

Add the whole garam masala and wait a minute till they brown

Add the onions and sugar and fry till they take a pinkish-brown hue.

Add the ginger paste and fry for a few seconds.

Add the rice and sauté mixing the rice uniformly with the masala.

Soak saffron strands in milk, warm it and add the warm milk.

Add salt & water. Instead of adding all 7 cups of water together, I added 4 cups of water, covered and let the rice cook. When the water was almost dry and the rice was still uncooked, I gave it a light stir and added the 3 remaining cups of water. Cover and keep a close watch till rice is cooked.

Serve with anything you wish

Trivia: In Scotland oatmeal is mixed with fat, water, onions and seasoning, and boiled in a sheep's intestine to make "marag geal"' Outer Hebridean white pudding, served sliced with fried eggs at breakfast. So if you google for marag this what you will get other than Manisha and Nabeela's recipe

Perun Bhaji or Bell peppers with besan

Fate and the fact that Fall is almost over gave me a cold, dreary day. To be kind it also gave me colourful red, yellow and green bell peppers. Not that you don’t get them other time of the year but it is always nice to associate winter with colourful veggies and you need to thank Fate once in a while.

And then Fate conspired with Farah Khan to give the likes of me, (which might go up to millions) “Om Shanti Om”. It also put me in a spot where I can act like a true NRI and show my love for “Desh ki Dharti” and contribute towards upping my country’s economy by watching Bollywood Blockbusters on big screens with 100 other Desi Uncles and Aunties who were as mesmerized by SRK’s six packs as was Moi.

Truth be told I loved the movie. Ok, given that I get to watch hardly 2 movies a year, I love any movie, but this I loved the "bestest".

My sense of humor being fed on MTV stalwarts like Cyrus, Udham Singh, Quick Gun Murugan, MTV Bakra and such is definitely not very refined. I love gags and spoofs and more brainless they are the better. I do not do smiles where you just curl up the end of your lips, I want laughs that are on high octane, where you can slap your buddy on the back and throw your head back, sideways and do everything short of ROTFL (Rolling on the Floor..no thanks that I can’t do). This movie let me do most of that and the lines were replete with my kind of pun which the D does not get. He understood all the humor in this movie though…strange…maybe he is just ageing and getting hang of Bollywood.

And if you have low esteem for all things Bollywood and SRK, I forgive you. You are a young Indian with a fad for all things Intellectual or an older one like the D who still wants to hold on to the previous image, we have all been through that phase and turned up our snooty noses and watched Bergman over Barjatiya, before long you will be on this side of the camp.

The fact that my Dad who tagged everything beyond Satyajit Ray, Mrinal Sen and Amitabh Bachchan as “baje cinema” (baje = bad) is a fan of Govinda at his current age (no, he is NOT senile, only in his early sixties) proves the above theory.

Let me add in fine prints though, I am not a blind follower of Bollywood and do not like anything they dish out. So do not put Bollywood related Google Ads on my page and please don't ask me to watch "Sawariya" and such

Not to forget the Red, Yellow & Green Bell Peppers in this ensuing Bollywood drama.

With them I made Perun Bhaji or Bell Peppers with Besan. I know it is a Maharashtrian dish but I don’t know if this is the actual name, but I loved the feel of the name on my tongue so much that I now call it this. Actually I just utter the name even if I am not cooking it.
I first saw it at SJ’s and then at Lakshmi’s. Combined the two recipes and made the third.

As is the norm, I do not have measures. The ones I give here are very very approximate.



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Perun Bhaji

What You Need

Bell Peppers/ capsicum ~ 4 chopped in small pieces
Besan/Chickpea Flour ~ 1 cup
Red Chilli Powder ~ 1 loosely packed tsp (adjust according to your heat level)
Dhania/Corriander powder ~ 1 tsp heaped
Amchur Powder ~ ½ tsp

For tempering

Kalonji/Kalo jeera/ Nigella Seeds ~ 1 loosely packed tsp
Hing/Asafoetida ~ ½ tsp

Oil ~ for cooking. I have used Olive Oil and also Canola at times
Salt ~ to taste
Sugar ~ 1 loosely packed tsp (totally optional)

How I Did It

Prep

Chop the bell peppers in small pieces
In a bowl add besan/chickpea flour and to it add the r.chilli, coriander, amchur powder and make a dry mix. No water

Cook

Heat Oil in a Kadhai/Frying Pan

Temper with Kalonji and Hing

Add the Bell Pepper Pieces and sauté. Cover and cook till they are soft

Add the besan (mixed with the spices) to the capsicum cooking in the Kadhai.

Stir pretty vigorously to mix the besan with the veggie

Sprinkle a little water if necessary or add a little oil on the sides of the Kadhai. This is only if you think the besan is sticking to the sides of the Kadhai.

Add salt & sugar

Do the stir, cook routine till the besan takes on a crumbly texture and the bell peppers are cooked

Trivia: Bell peppers are a great source of vitamin C. Green bell peppers have two times the vitamin C by weight than citrus fruits (oranges, lemons etc.) and Red bell peppers have three times what the green bell varieties have