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Home Top 5 food Top 5 dishes made from urad dal bodi

Top 5 dishes made from urad dal bodi

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1 . Palanga Ghadghada Tarkari (Spinach and Veggies Curry)

Palanga Ghadghada Tarkari (Spinach and Veggies Curry)

#Win #Week3

Ingredient

2 cups

Cooking instructions

* Step 1

At the onset, with 1/4 cup of water soak the masala powder mix. Fry the lentil bodi and set aside. In a pressure cook take all chopped veggies, kala chana, turmeric powder, salt and 1.5 cup of water. Boil for one whistle. Set aside.

* Step 2

Heat oil, add ponch phutan and allow to splutter. Add bay leaf, green chilli and chopped onion. Saute till there is no rawness of onions.

* Step 3

Add chopped tomatoes and grated ginger. Saute till tomatoes are soft. Now mix the prepared masala powder paste and cook on low flame till the masala separates from oil.

* Step 4

Add chopped spinach and cook for a minute. Mix the veggies and boiled chana, cover and cook for two minutes. Garnish with ghee, bodi chura and serve with rice/roti

Note: if there is a photo you can click to enlarge it

2 . Okra/Bhendi Besara

Okra/Bhendi Besara

Ingredient

For

mustard paste (Besara)

3 Tbsp

black/brown mustard seeds

1/3 tsp

cumin seeds

large garlic cloves

1/3 tsp

turmeric powder

1 pinch

salt

For

the curry

300 grams

Bhindi

medium Potatoes

1/2 cup

chopped onion

green chilli,cut

1 cup

deshi tomatoes

1/2 tsp

red chilli powder

As per taste

Salt

1/3 tsp

ponch phutan

1.5 Tbsp

mustard oil

1 handful

Urad dal bodi

Some

green coriander

green chilli

Cooking instructions

* Step 1

Take the ingredients of besara in a grinder masala jar and soak with a little water for 15 minutes. Grind to smooth paste.

* Step 2

Add a little water again, mix the paste, and sieve to discard the skin part of black mustard seeds.

* Step 3

Shallow fry chopped bhindi, potatoes, and bodi. Set aside.

* Step 4

Heat mustard oil in a kadhai, add ponch phutan, and allow to splutter. Add chopped onion and fry till translucent.

* Step 5

Mix chopped desi tomatoes, green chilies, salt, turmeric, and red chili powder. Saute till tomatoes are soft and mushy.

* Step 6

Pour the sieved watery Basara/mustard paste into the masala cooked in kadhi and bring to boil.

* Step 7

Then mix fried bhindi, potatoes, and bodi with Basara. Allow cooking for 3 minutes. The bhindi Basara is ready. Garnish with green coriander and green chili and Serve with rice.

Note: if there is a photo you can click to enlarge it

3 . Tomato Rasam

Tomato Rasam

#ICF

Ingredient

small deshi tomatoes

1 tsp

panch phutan

dry red chilli

big cloves garlic minced

1 sprig

curry leaves

1 tsp

finely chopped onion

green chilli chopped

1/3 tsp

turmeric powder

as per taste

Salt

1 tsp

jaggery powder

1 Tbsp

rasam powder

2 pinch

asafetida (hing)

1/2 tsp

crushed blacks pepper

4 cups

water

2 tsp

cooking oil/ghee

as required

Ghanto tarkari

As required

Kunduri bhaja

as needed

Urad dal bodi

as required

Rice

Cooking instructions

* Step 1

Take chopped tomatoes, onion, green chilli, turmeric powder, salt, jaggery, pepper, and water. Pressure cook for two whistles.

* Step 2

Allow to cool naturally. Strain the boiled ingredients. Set aside.

* Step 3

Heat ghee on a pan. Temper ponch phutan, red chilli, hing,curry leaves. Saute for some seconds and add minced garlic and fry till colour change to brown, aromatic. Add the rasam powder and saute on low flame for some seconds.

* Step 4

Add the strained tomato, mix well, cover and cook for 3 minutes after the boil came. Serve hot tomato rasam as appetizer or with steamed rice.

Note: if there is a photo you can click to enlarge it

4 . Curd Rice

Curd Rice

This recipe curd rice is best for summer scrotching heat to keep one cool and from stroke.

Ingredient

1 bowl

cooked rice

1/4 cup

fresh curd

1 tsp

desi ghee

1/3 tsp

ponch phutan

4-5

curry leaves

1 pinch

asafoetida

green chilli chopped

1/2 tsp

grated ginger

1 tsp

split urad dal

1 tsp

chana dal

1 Tbsp

roasted groundnut

1/2 tsp

chaat masala

1 Tbsp

chopped green coriander

As needed

Urad dal bodi

Cooking instructions

* Step 1

Heat ghee on a pan. Add ponch phutan, curry leaves and allow to splutter the phutan.

* Step 2

Mix both the dals and hing powder. Saute on low flame.

* Step 3

Add groundnuts, ginger and fry for a minute. Mix the cooked rice and saute for a minute.

* Step 4

Switch off the flame, mix beaten curd with the rice well. Garnish with chopped coriander.

Note: if there is a photo you can click to enlarge it

5 . Traditional Mixed Veggies Curry

Traditional Mixed Veggies Curry

#with

Ingredient

2 cup

chopped veggies

1/4 cup

homemade mustard paste

Onion masala paste

medium onion chopped

4-5

clover garlic

1 1/2 inch

ginger chopped

tomato chopped

green cardamon

1/2 tsp

cinnamon powder

brown cardamom

black pepper

cloves

1 tsp

turmeric powder

1-2

bay leaves

1/2 tsp

ponch phoran

1/2 tsp

cumin powder

1 tsp

coriander powder

1 tsp

red chili powder

1 Tbsp

oil to cook

10-12

urad dal bodi

2 tsp

vegetable oil to fry bodi

1 Tbsp

mustard oil

1/3 cup

boiled yellow matar (peas)

Cooking instructions

* Step 1

I have taken green papaya, potato, brinjal, taro, beans, pumpkin, carrot to cook this recipe. Mix mustard paste and 2 cup of water with veggies and boiled yellow peas. Put salt and turmeric and bring to boil, one whistle on pressure cooker. Allow the pressure to release naturally.