Ingredients
2 cup mixed Pulses (soaked overnight)
1 cup chopped Onion,
1 cup chopped Tomato,
1/2 cup chopped Green Garlic
1 tsp chopped Ginger,
1 to 2 chopped Green Chillies,
Salt to taste,
A pinch of Asafoetida,
Oil for tadka
1 tsp Red Chilli powder,
1/2 tsp Turmeric powder,
1 1/2 tsp Garam Masala..
Green Garlic stems for garnish..
Lemon Wedges
Method
Boil the soaked pulses after adding turmeric, asafoetida and salt, in pressure cooker for 3 to 4 whistles.
Now in a pan, put oil, add chopped onion, ginger, green garlic, green chillies and saute for 2 to 3 min. Add garam masala, red chilli powder and stir for another 2 min. Add chopped tomato, stir again. Now add the boiled pulses and stir for 5 to 10 min. Add the seasoning according to your taste. Garnish with green garlic stems and serve hot with Lachha Paratha & Onion Beet salad, lemon wedges.
Note
To avoid the dry masala powders like red chilli, garam masala, add 1 tbsp water to the masalas before putting it in the pan.
You can use normal garlic, but in winter, I add green garlic its taste, more tasty.
For batter
1 cup Yellow Moong Dal (soak for 4 hours)
1/2 cup Chana Dal (soak for 4 hours)
1/2 cup Oats (traditionally, they use Poha)
1/2 tsp Turmeric powder
1 to 2 Green chillies
1 inch Ginger (you can used green chilly and ginger paste)
Salt to taste
1 tsp fruit salt
Oil
Green Chutney (mint, coriander, lime, salt, sugar, green chilly, tamarind and khajoor chutney)
Chopped Onions
Sev for garnishing,
Pomegranate for garnishing
Khasta puri or Sev puri ( I used home made Mathri)
Method
Grind each dal separately to a fine paste. While grinding moong dal add green chilly and ginger. Mix both the pastes, add salt and fruit salt. Mix well. In a steamer, steam the batter like dhokla for 20 to 25 mins.
Let it cool. In a serving plate, place half of the piece, crumble puri, garnish with onion and chutneys. Top it up with sev, pomegranate.
Note
Traditionally they serve with Khaman & chutney
1 piece of khaman dhokla,
1/2 cup coriander leaves,
2 Green chillies, sugar, salt, lemon juice. Grind to a fine chutney.
Ingredients
2 cup smashed sweet potatoes
1/2 cup smashed potato
3 to 4 garlic pods finely chopped
1 tsp chopped ginger
Finely chopped Coriander leaves
Finely Chopped Green Chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice,
1/2 tsp Chat masala
1/2 tsp Cumin seeds
Salt to taste
Ghee for roasting
1 pinch Asafoetida
For the Dough
2 cup Wheat flour, 1/4 cup Ragi flour, Salt and water. Knead the dough for parathas.
Method
In a pan heat oil, add cumin seeds, asafoetida, chopped garlic, ginger, green chillies and stir for a minute. Then add coriander leaves, mashed potato and sweet potatoes, salt, chat masala, turmeric powder and stir well another 2 to 3 mins. Let it cool. Now add lemon juice and mix well.
Roll a small portion of the dough and fill the centre with the mixture. Seal the edges tightly. Roll again into a circle like paratha with help of little flour.
Heat a Tava and put some oil, place the paratha and flip both the sides till golden brown. Serve hot with chutney or sauce.