Category: Lunch

Categories
konkanirecipe Lunch thali

Office Dal

Office dal

I don’t know what it is called. Maybe this dal has a name of its own, I am not trying to rename😁 Just today when I was planning to prepare lunch i did not want to prepare dalitoy. I also dint want much creamy n flavorful daltadka. That time I remembered the dal, catering person used to bring to our office. Though we did not like the food much and everybody would complain and eat, I secretly admired this dal and few other things 🤭 probably thats why my colleagues decided I can eat anything and I don’t have tastebuds😂

Almost 2 years after being home bound Today suddenly remembered this and all the lunch time conversations as I was trying to find the recipe. Did not find exact one so I tried recollecting ingredients from the taste. When I finally made it I was quiet Happy to achieve the same taste. Here is how I made it.

Ingredients required-

  1. Toor dal -1cup
  2. Ginger – small piece
  3. Garlic- about 10pods
  4. Capsicum- 1 small
  5. Tomato- 1 medium
  6. Green chilly- 4-5
  7. Salt to taste
  8. Oil – 3tsp
  9. Jeera -1tsp
  10. Red chilly-1
  11. Hing – a pinch
  12. Coriander leaves

Method of preparation-

  • First wash and add the dal to a pressure cooker. If you want it to be thick you can take toor dal and moong dal 50:50
  • Now finely chop the ginger and add to the cooker. Next peel the garlic (don’t cut) and add. Then add tomato and capsicum- cut into big pieces. Also add green chilly slit into 2 pieces.
  • Add enough water and pressure cook for 4-5 whistle
  • Allow the pressure to release and then transfer to a vessel.
  • Add salt to taste and bring it to boil. Cook for about 10min.
  • Meanwhile prepare a tadka of jeera, cut red chilly and hing in the oil.
  • Once done add the tadka
  • Finally garnish with coriander leaves.

I have paired it with lemon pickle prepared by mom and store bought roasted papad.

Categories
Lunch thali

Dal Tadka and Jeera Rice

Dal Tadka with Jeera Rice

Our family favorite combo which is prepared during most of the celebrations such as birthdays and anniversaries. Usually we prepare dal tadka and eat it once with jeera rice and then for the next course chapati is made. Its a balanced, flavourful and healthy meal liked by all at home. Takes little longer to prepare but with proper planning one can work parallely and finish some tasks quickly.

Ingredients required-

For dal tadka :

  1. Toor dal – 1cup
  2. Masoor dal – 1cup
  3. Moong dal – 1/4cup
  4. Water – about 4cup
  5. Oil – 4+2tsp
  6. Jeera -1+1tsp
  7. Red chilly-1
  8. Ginger- 1 inch
  9. Garlic- 25-30
  10. Green chilly-3
  11. Onion-2
  12. Tomato-3
  13. Curry leaves-5strands
  14. Kasuri methi – 1tsp
  15. Salt to taste
  16. Red chilly powder – about 2tsp
  17. Coriander powder- about 1tsp
  18. Turmeric powder- 1+1tsp
  19. Hing powder-1/2tsp

For Jeera rice-

  1. Oil – 5tsp
  2. Jeera -3tsp
  3. Onion-1
  4. Pepper powder- 3tsp
  5. Salt to taste
  6. Basmati rice-2cups
  7. Oil -1tsp
  8. Cardamom
  9. Cinnamon
  10. Cloves

Method of preparation-

Since we are preparing them together i will mention the steps so that it can be done parallely.

  • First wash the rice and keep it for cooking by adding about 3-4cup water, 1tsp oil and few pieces of whole spices such as cardamom, cinnamon, star asin, cloves.
  • Also wash the toor dal, masoor dal and moong dal and place it in cooker adding water
  • Cook it for about 6 whistles. Be careful as dal might come out during the process. If required turn the gas to medium flame in between.
  • Meanwhile peal and chop ginger, garlic into small pieces. Cut green chillies into small round pieces.
  • Also cut onion (2+1) and tomatoes in to tiny pieces. Cut the coriander leaves and keep everything aside.
  • Once the rice is cooked, don’t cook it till mushy. Drain the water once it is just done and keep it for cooling. This will prevent the rice grains from breaking while preparing jeera rice.
  • Also open the cooker lid and mix well.
  • To prepare jeera rice, to a kadai add oil and add jeera, add a few curry leaves.
  • Once spluttered, add onion and fry for sometime. Then add pepper powder and salt to taste. Mix well.
  • Now add cooked and cooled rice and mix very well to combine with everything.
  • Finally add coriander leaves.
  • For dal tadka take the kadai and add oil, jeera. Once spluttered add cut red chilly. Then add ginger, garlic and green chilly.
  • Fry them well for few minutes
  • Then add onion and mix for 2min. Next add tomatoes n cook till mushy.
  • Now add turmeric powder, chilly powder, salt to taste, hing powder and coriander powder.
  • Mix everything well and add the cooked dal mixture. And add water as required.
  • Cook for about 5min while stirring in between.
  • Crush and add the kasoori methi and few fresh curry leaves.
  • Finally add a tadka of jeera, chilly powder, hing powder and 1 red chilly in oil.
  • Add the tadka and cover and keep for a while so that flavor is combined.

Categories
festivefood konkanirecipe Lunch thali

Tomato Saaru

Tomato saaru / Saaru powder

There are a number of ways in which saaru is prepared. Different communities and even households have their own recipe as per their liking. Sharing here the recipe of saaru powder which we prepare and store for about a month.

Ingredients required-

For Saaru powder –

  1. Coriander seeds – 2tsp
  2. Methi seeds – 2tsp
  3. Jeera – 2tsp
  4. Chana dal – 5tsp
  5. Urad dal- 5tsp
  6. Toor dal – 5tsp
  7. Hing- a big piece
  8. Curry leaves- fist ful(4-5 strands)
  9. Byadagi red chilly-8-10

For saaru –

  1. Water -3 glass
  2. Ripe tomato-1
  3. Green chilly -3-4
  4. Tamarind- lemon sized
  5. Salt to taste
  6. Coriander leaves
  7. Mustard- 1tso
  8. Curry leaves- 1 strand
  9. Red chilly- 1
  10. Coconut oil – 2tsp

Method of preparation-

  • Dry roast all the items under Saaru powder till aromatic on medium flame.
  • Powder it, cool and store in a air tight container
  • To prepare saaru, to a vessel add finely chopped tomatoes, slit green chilly and water.
  • Boil it. Also add the extract of tamarind after soaking it in water.
  • Now add about 5tsp of above powder, salt to taste and cook for another 10min
  • Finally add chopped coriander leaves
  • Add a tadka of mustard, curry leaves and cut red chilly in coconut oil.

Note : A small piece of jaggery also can be added.

Categories
festivefood konkanirecipe Lunch Side Dish thali

Kadgi Chakko

Kadgi Chakko

This dish is prepared when tender most jackfruit is available. So i can say it is one of the first dishes we make when jackfruit season starts because we can prepare ghashi, koddel etc even after it is grown a bit(bikkand starts forming). Being a kadgi fan this one is my favorite dish too.

Ingredients required:

  1. Jack fruit
  2. Mustard seeds – 1tsp
  3. Curry leaves- 2-3 strands
  4. Urad dal -1.5tsp
  5. Coconut oil – 3tsp
  6. Urad dal – 2tsp(for masala)
  7. Coriander seeds- 2tsp
  8. Coconut- half
  9. Roasted red chilies- 6-7
  10. Tamarind- gooseberry size
  11. Jaggery- lemon sized
  12. Salt to taste

Method of preparation-

  • Cut the jackfruit remove skin and inner hard part(maavu)
  • Make tiny pieces of it
  • Take a heavy bottom pan and add oil
  • Add urad dal, mustard and curry leaves to prepare tadka
  • Then add jackfruit and add required water and cook till it becomes soft. Time may vary depending on jackfruit
  • Meanwhile roast urad dal and coriander seeds with little oil
  • To this add Coconut, tamarind and red chilly and prepare a coarse masala
  • Once jackfruit is cooked add the masala and jaggery and salt to taste.
  • Cook for 5-10 min or till raw smell of masala goes away.
Categories
drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle