Monday, October 4, 2010

Simple Sindhi Lunch

This is a simple Sindhi lunch I tried from Alka's SindhiRasoi.I had split green mung dal with me and made her Saayi Dal and also her gastronomic delight Took Patata. I love potatoes and it is always a staple but this double deep frying was new to me.I am not sure I have perfected the art of making took patata but heartily enjoyed both the dishes along with plain boiled rice.

Saayi Dal

Ingredients:
Split green mung dal: 1/2 cup
Tomatoes :2  chopped

Green Chillies: 2 +/- chopped/slit
Ginger: 1 inch piece chopped
Turmeric Powder: 1/4 tsp
Salt: as per taste
Water: as needed to cook the dal

Seasoning:
Oil/Ghee:1- 2 tsp
Garlic: 2-3 small cloves
CurryLeaves: few
Cumin: 1/2 tsp +

Preparation:
Wash and soak dal in water for about 30 minutes.You can remove the skin if you like else.I left it like that.

Cook the dal in the pressure cooker adding turmeric,ginger,greenchillies,tomato,salt  and enough water to cook the dal.Water should be same level as dal in the vessel.

Let it cool a bit and then with a masher/ladle /mathni/churner whisk everything together. Adjust the salt and add the seasoning.

Seasoning: Heat oil/ghee and add the crushed garlic,curryleaves and cumin in that order.When the cumin sizzles premove from heat and pour over the hot dal.

Serve with rice and tookpatata.

                                       

Took Patata :
These are Sindhi double fried potatoes and are gastronomers delight.I love potatoes and these take the taste to a different level.But only pulling back factor is the double frying involved :(. I have tried the recipe as given but mine doesn't look as good as Alka's, but the taste was unmatched.

Ingredients:
Potatoes: 4 medium size
Salt: as per taste
Oil: for deep frying

Chilli Powder:
Turmeric Powder
Coriander Powder
Dry mango powder (Amchur)

Preparation:
Peel and cut potatoes into 4 pieces.Slit them in criss- cross pattern,not so deep.Add Salt to potatoes, and keep aside for 2- 4 minutes as mentioned in the original recipe or immerse them in salted water.After soetime squeeze them out of water and heat oil in a pan and gently slide the pieces in oil

Fry on high heat for few seconds, lower the heat and put a lid over the pan.If needed put a heavy weight on the lid of the pan.Cook until done - a few minutes only- and remove from oil onto a paper towel.

Gently flatten these within palm of your hands when they are still warm but touchable. You can see the slits opening up like a flower.You can also press these against the sides of a plate/flat surface. Skip this step if you are not comfortable with it or else you may end up mashing the slice and end up with a gooey mess.

Drop the pieces again in hot oil, frying on high heat, until golden brown and drain on paper towels.

Put the potatoes back to pan and add the spice powders and mix well for a few seconds till the powders lose the raw smell and the potato absorbs the flavours.Adjust the salt and seasonings and serve warm without thinking about the calories it may add on you.!!!


The lunch was perfect and hearty and a plate goes to T&T:SindhiRasoi at Ria's Collection, an event by Lakshmi.Thanks Alka for the wonderful and authentic and very hearty comforting recipes.

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