Daily Archives: March 3, 2010

Tadke vali Masoor ki Daal

The very first time I cam back home for a holiday from boarding school, this daal was one of the things that Ma made for my first meal at home the day I arrived, along with bhindi ki subzi, boondi ka raita and plain white rice, because that combination had always been my favorite meal since I was very small.

I guess Ma saw from my reaction just how much I missed these things in the school mess, so every visit after that first one, for the next six years, till I started working and set up a kitchen of my own, she continued to make these dishes for my first meal each time. She still does, in fact, sometimes when I go back to see her in Jamshedpur with the girls.

So when I made this daal for the boulanger’s customers this Tuesday, I did so with a certain feeling of nostalgia.

It was then all the more wonderful to find out later that day that it got a response the boulanger called “tres bonne” (which means very good, or excellent as when it is said with the appreciation that the boulanger‘s voice showed) and so he wants to include it among the things that I will cook for next Tuesday.

This is one of those recipes of Ma that I follow quite faithfully.

1 cup of dhuli masoor (red lentils)

1 onion, peeled and chopped fine

1 tomato, chopped fine

1/2 a teaspoon of turmeric powder

1/2 or 1 tablespoon of chopped green coriander

1/4 teaspoon each of the five spices that make up paanchphoron

1 tablespoon of sunflower oil

1 tablespoon of ghee (or a second one of oil)

Wash the daal thoroughly and soak in water for an hour or two (the daal can be cooked without soaking it beforehand and in this case it will usually need a little longer to cook).

Pressure cook the daal with salt till the grains are quite soft and well-blended. Add half a teaspoon of turmeric powder and mix it in well.

In the meanwhile, heat the oil plus the ghee in a frying pan. Add the paanchphoron as described here and when the seeds begin to crackle, add the onions and fry till they begin to turn a dark-ish brown. Add the tomatoes next, and cook till they are quite soft; by this time the oil will begin to appear a little on the sides of the mixture. Mix in the green coriander now, fry everything together for 1/2 a minute, then add this mixture to the daal and simmer it for 5-6 minutes.

The daal can of course be tempered with only cumin seeds, or with cumin seeds and mustard seeds, instead of with paanchphoran and the green coriander is an extra too. But the latter two ingredients together spell magic here ūüôā

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Sevai Upma

A long time ago, Priti and I shared an apartment in Bhopal for three months, while we worked on a project at the BHEL factory.

One of the many things that made it such a memorable time was the cooking we did together.

It was also where I got my tea habit, but that is another story.

This post is about the delicious sevai (vermicelli) upma that Priti used to make, the taste of which has stayed with me all these years.

So recently I asked her to mail the recipe to me  since I had forgotten both the process and the proportions of the various ingredients.

She sent me a picture too –

Here’s what she told me to do, in her words, with¬† some variations of my own in parentheses.

1 generous tbsp of oil to roast the vermicelli in
1tsp mustard seeds
2-3 carrots julienned
1 green capsicum  julienned (I used red bell pepper today)
julienned hari mirchi (I had no green chillies so I used half a whole red chilli)
1 sliced onion (optional and so I cooked the upma without)
1 cup measure of  vermicelli (I used a thicker variety since the usual kind was not available the day I went looking for it)
6-7 curry leaves
2 tbsp shelled peanuts (optional and so I cooked the upma without)
lime juice
salt

Steps :
1. Roast the vermicelli in the oil on a thick bottom/non stick pan. ¬†You have to keep stirring the vermicelli otherwise it tends to burn quickly. I like to roast it fairly dark brown but not burnt-it’s a fine line (I agree – I found myself stirring constantly !)
2. Set aside the roasted vermicelli. In the now empty pan, add another 1.5 tsp (I used a little more) of oil , then add mustard seeds and curry leaves. If you are using onion cook them until brown. Then add the vegetables, stir 4-5 times (I covered the pan for a few minutes to cook the vegetables, stirring every once in a while)
3. Add  2 cups of water, salt,the vermicelli and the peanuts .
4. Cook, covered, on low heat. Watch for the water- if it dries out and the vermicelli does not become almost double it’s original size then add some more. Sometimes I just turn off the stove and let it cook in the steam.
5. Add lime juice; the vermicelli tend to unstick once the lime juice is added so you can add the juice, leave the upma covered for a couple of minutes and then transfer to the final serving dish.

Here’s how my version looks, which I have made for lunch today.

Some of the girls’ reactions –

After the first forkful, Indira said “ummm, very nice !”

A few minutes later – “It’s delicious, and I am going to call it pasta upma” (I guess that because the thicker vermicelli I used does it make it look

a bit like spaghetti !)

And Noor says “It’s excellent, this noodles upma“.

Thank you, Priti Aunty, for a very successful lunch.

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