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Ingredient
Top 5 dishes made from poncho phutan
1 . Mixed Dal Sambar
Mixed Dal Sambar
#SC4
#week4
Ingredient
1/2 cup
pink Masood daal
1/4 cup
yellow split Moong daal
as per taste
Salt
1/3 Tsp
turmeric powder
2 Tbsp
cooking oil
1 Tsp
poncho phutan
as required
Some curry leaves
1/2 Tsp
split urad daal
1/3 Tsp
chana daal
1/4 Tsp
hing powder
2 Tsp
chopped ginger
1.5 Tbsp
sambar powder
2 Tsp
tamarind
1 piece
Jaggery
Cooking instructions
* Step 1
Wash both the daals many times and soak for half an hour.
* Step 2
Heat 3 cups of water in rice cooker. Cook both the daals with salt and turmeric powder.
* Step 3
When the daals boiled about half, add the chopped veggies and cook till done.
* Step 4
To tempering, heat ghee/oil, add poncho phutan and allow to crackle. Mix curry leaves, red dry chilli and saute.
* Step 5
Then add urad daal and chana daal, hing powder, chopped onion and chopped ginger. Saute till the rawness of onion is gone.
* Step 6
Add boiled tomatoes, sambar powder, tamarind and jaggery and mix well.
* Step 7
Now, add the boiled daals and veggies. Bring to boil, adjust the salt and the sambar is ready to serve hot with Idlis and tomato chutney.
Note: if there is a photo you can click to enlarge it
2 . French Beans Poriyal
French Beans Poriyal
#SC4
#week4
#RamadanSpecialChallenge
Ingredient
250 gram
French beans chopped
as required
Some curry leaves
1 Tsp
split urad daal
1/2 Tsp
chana daal
2 Tbsp
roasted peanuts
1 Tsp
poncho phutan
1/4 Tsp
hing powder
2 Tsp
white sesame seeds
2 Tbsp
dry coconut powder
1/3 Tsp
turmeric powder
as per taste
Salt
1/2 Tsp
dry ginger powder
1/2 Tsp
coriander powder
3 Tbsp
coconut oil
2 Tsp
curry powder
Cooking instructions
* Step 1
Arrange the ingredients.
* Step 2
Heat oil and add poncho phutan, allow to crackle.
* Step 3
Add curry leaves, chopped onion, both urad and chana daal, hing powder, dry red chilli, chopped green chilli and saute till onions are translucent.
* Step 4
Then add sesame seeds and roasted peanuts. Saute for a while.
* Step 5
Now and coconut powder and mix well.
* Step 6
Add salt, turmeric powder, ginger powder, coriander powder and saute on low flame. Then add the curry masala powder. Saute and mix well.
* Step 7
Now add chopped potatoes and french beans and 1/4 cup water. Mix well, cover and cook on medium to low flame till done.
Note: if there is a photo you can click to enlarge it
3 . Whole Green Moong And Chana Daal Curry
Whole Green Moong And Chana Daal Curry
#cookpadindia
Ingredient
1/2 cup
Chana Daal
1 Tbsp
cooking oil
1 Tsp
ghee
1 Tsp
poncho phutan
as required
Some dry curry leaves
1/4 Tsp
hing
1 Tbsp
grated ginger
1/2 Tsp
turmeric powder
as per taste
Salt
Cooking instructions
* Step 1
Clean, wash and soak both the daals overnight. Pressure cook till get two whistles. Allow to cool naturally.
* Step 2
In a tadka pan heat oil. Add poncho phutan, red and green chilli, curry leaves and saute on low flame till aromatic. Add hing, turmeric, salt and ginger. Saute for a minute on low flame. Add required amount of water.
* Step 3
Allow to boil and mix this tadka with the boiled dal. Adjust water for gravy of choice. Add the ghee and chose the lid of cooker.
* Step 4
Garnish the delicious daal with chopped green coriander leaves before serving.
Note: if there is a photo you can click to enlarge it
4 . Mixed Daal, Pulses Masala
Mixed Daal, Pulses Masala
#ws3
Ingredient
1.5 cup
mixed Daal /Pulses
3 Tbsp
mustard oil
1 Tsp
poncho phutan
1 pinch
Hing/asafoetida
1 inch
ginger chopped
1/4 cup
tomato puree
1/2 Tsp
red chilli powder
1/3 Tsp
turmeric powder
as per taste
Salt
1 Tsp
coriander powder
1/2 Tsp
cumin powder
1/3 Tsp
garam masala
1/2 cup
tomato paste
1 Tsp
ghee
Cooking instructions
* Step 1
Soak the daals and pulses overnight. Clean with water and boil in a pressure cooker.
* Step 2
Saute the masala on low flame till oil separate. Add red chilli powder, tomato paste and rest other dry masala powders. Give a good mix.
Cook on low heat till the masala leaves aroma.
* Step 3
Now add crushed kasoori methi leaves and mix well. Add the masala to the boiled stuff in the pressure cooker.
* Step 4
Bring to boil and add 1 Tsp ghee. Cover for 5-7 minutes any then serve with Roti/Poori /Parathas.
Note: if there is a photo you can click to enlarge it
5 . Cauliflower Curry
Cauliflower Curry
#ws3
Ingredient
1 medium
boiled potato chopped
1 Tsp
grated ginger
1 Tsp
garlic minced
1 Tsp
red chilli powder
1/2 Tsp
cumin powder
1 Tsp
coriander powder
1/2 Tsp
chana masala
1/3 Tsp
turmeric powde
As Per Taste
Salt
2 Tbsp
mustard oil
1/3 Tsp
poncho phutan
Cooking instructions
* Step 1
Blanch the cauliflower florets in the microwave for 2 minutes without adding water. Set aside. Heat oil, add, and allow to splutter poncho phutan.
* Step 2
Add the green chili and onion and fry till the onions are translucent. Add garlic. Saute till rawness is gone.
* Step 3
Mix the blanched cauliflower florets. Add ginger, red chili powder, turmeric powder, salt, and the rest of other dry masalas powders. Mix the tomato puree also.
* Step 4
Mix well and cook covered on low flame for 2 minutes.
* Step 5
Add water, chopped potatoes. Cover and cook on low heat till done.
Garnish with green coriander leaves and serve with rice and/roti.
Note: if there is a photo you can click to enlarge it
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