Mixed Sabut Daal (Indian Savory Of Mixed Legumes)

Mixed sabut daal

Dals (pulses and legumes) are rich source of protein and fibers. When different type of whole daal (legumes) are cooked requirement of different type of proteins by the body, is met. Vegetarians and vegans can rely on these power packed legumes and pulses to deliver protein, dietary fibers and many micro nutrients, which are essential for proper growth and sustenance of human body.

Many times I get queries that we used the same amount of tomatoes but our gravy/daal became too sour, or we used the same amount of chilies but gravy / daal became too spicy. I always mention in the tips that always check your tomatoes for sourness and chilies for hotness before use. They may differ with the variety which is being used.

Tips and suggested variations should always be read before following the recipe.

Preparation Time: 5 – 10 minutes

Cooking Time: 45 minutes

Servings: Serves for 4-5 person (5 large servings)

Ingredients Required For Making Mixed Sabut daal:

• Rajma (Kidney Beans): 20 gm.
• Chole (Chick peas): 20 gm.
• Lobhiya (Black eye beans/cow beans): 20 gm.
• Kala Chana (Bengal Gram): 20 gm.
• Sabut Masoor (Whole lentil): 20 gm. (optional)
• Sabut Urd daal (Whole black gram): 40 gm.
• Onion: 50 gm. (1medium size)
• Garlic: 5-6 Cloves
• Tomatoes: 100 gm. (Two medium size)
• Bay leaves: 2
• Lawang (cloves): 3-4
• Dalchini (Cinnamon): 1/2 Inch piece
• Badi Elaichi (Black cardamom): 2
• Sabut Lal Mirch: 1
• Lal Mirch Powder (Red chili powder): 1 Teaspoon or to taste
• Kashmiri Mirch Powder: 1 Teaspoon (This is very less spicy but gives amazing color to savories)
• Salt: To taste
• Ghee (clarified butter): 50 gm. (Molten 4 table spoon/solid 2 table spoon)

Nutritional value: (Approx. value total daal made from above ingredients)

Energy: 350 cal.

Carbs: 55g

Fat: 20g

Protein: 25.5g

Dietary fibers: 16g

Sugars: 4.5g

Sodium: 13mg

Potassium: 625mg

Extremely rich in micro nutrients and minerals, to name few

Calcium, Manganese, Copper, selenium, Phosphorous, Zinc, Magnesium, Iron, Vitamin C, A, B and foliates.

Direction For making Mixed Sabut Daal (savory of Mixed legumes):

• Mix all sabut daal (legumes) except sabut masoor (whole lentil).
• Wash them thoroughly and soak for 6-8 hours.
• Once the whole daal (Legumes) are soaked and swell up, drain the water. Give gentle wash under running water.

Soaked Mixture of  Sabut Daal

• Pound both black cardamom in a pestle-mortar. Keep aside.
• Wash sabut masoor (Whole lentil) and add to the soaked sabut dal mixture.
• Put all these above daal in a pressure cooker. Add
• 500 ml. water
• 1 Teaspoon salt
• 1/2 Teaspoon turmeric powder
• 1 Pounded black cardamom
• Put the lid on the cooker and start cooking on high heat till pressure starts building.
• Reduce the heat to low and allow the mixture of legumes ibn cooker to cook for 15-20 minutes.
• While mixed sabut daal are cooking in cooker, peel and chop onions finely.
• Peel and chop garlic and ginger finely or make paste of garlic and ginger. I prefer finelly chopped garlic and ginger because it gives better flavor.
• Either chop tomatoes super fine or make paste of it by chopping and pulsing the tomato pieces in a mixer-grinder. I prefer to make paste because it saves time and effort both.
• After 15-20 minutes of cooking the sabut daal mixture on low heat, switch off the heat. Allow the boiled daal mixture to cool.
• While the boiled sabut daal are cooling in the pressure cooker, make the tadka masala for the daal.
• In a thick bottom pan or wok take ghee (Clarified butter), heat it on medium fkame till hot but not smoking. Add
• Bay leaf
• 1Pounded black cardamom
• Cinnamon stick
• Cloves
• Whole red chili
• Cook for 15-20 seconds.

Whole Spices In Ghee

• Immediately add garlic and ginger (Chopped/paste) cook for 30 seconds with continuous stirring. The raw flavor of garlic will disappear and wonderful aroma of cooked whole spices, garlic ginger mixture will come.

Chopped garlic-Ginger Added to spices in Ghee

Ready for Onion to Be Added

• Add chopped onions and lower the heat. Cook with constant stirring till the onion pieces start becoming golden. They will become translucent and will start gaining golden brown color.

Onions Added to spices and Ginger-garlic

Ready For Tomatoes to be Added

• Add 
• Tomatoes
• Red chili powder 
• Kashmiri Mirch Powder
• Garam masala (optional)

• Mix nicely and cook on low flame till the tomatoes are cooked and ghee starts separating from the mixture. keep stirring in between so that the contents do not stick to the bottom.

Tomatoe paste and Chili Powder Added 

Masala Ready For Boiled Daal To Be Added

• The cooker and its contents must have cooled by now. Put all the liquid and the boiled dal mixture in the wok with tadka masala.

Boiled Mixture of sabut daal

Boiled sabut daal Added 

• Mix nicely. Add 150 ml.water, mix nicely and bring heat to high. Let the mixture of daal with masala come to a boil. Add garam masala (optional)

All spiuces, salt adjusted and daal allowed to Boil

• Check for the salt, spiciness and thickness of the daal. Adjust and balance by adding salt, chili powder and water. Bring the heat to low. Cover and cook for 2-3 minutes.
• Let it cool for few minutes in the covered wok. This will ensure all spices flavor to mix with each other and seep in the daal nicely.

Sabut Daal Ready To Be Served

• Take out daal while it is hot in a serving bowl and garnish it with chopped fresh coriander leaves.

Mixed Sabut Daal

• Serve with Roti / Naan / Parantha / lachcha parantha / steamed rice.

http://jyotsna-pant.blogspot.in/2013/10/lachcha-parantha-pan-fried-indian-bread.html

http://jyotsna-pant.blogspot.com/2013/03/healthy-least-oily-tomato-pickle.html

• Tomato pickle goes very well with it. I call it north meets south. (This daal is basically Northern India cuisine and Tomato pickle originated in Southern India)

Tips:

• Do not soak masoor daal. Add it to soaked sabut daal after giving masoor daal a good wash.
• Do not overcook onions. They should be translucent and just starting to go golden brown when tomato is added.
• Always check the chilies for their hotness before adding. Adjust the amount of chilies according to its hotness and your taste.
• Some tomatoes are very sour and some have sweet taste to them. Taste them and change the amount according to the sourness of tomatoes.

Suggested variations:

• Onion garlic can be omitted; Cumin seeds can be added to hot ghee and then rest of the condiments are to be added as described in directions.
• Vegans can replace ghee with olive/mustard oil or any other cooking oil.

Chole Bhature/छोले - भटूरे

Chole

Add caption

My first child, my daughter was born after a difficult pregnancy, so the real celebrations were done only when she was one year old. Along with home made cake, gulab jamun, samosas, Chole Bhature were also made by me. From then chole bhature became an integral part of B'day parties in my house. I wonder that the taste and wonderful aroma that my daughter got as a one year old got her hooked to Chole Bhature made by me. Since then whenever not only her's but my son's school friends, college friends, and colleagues come to my house, they demand Chole bhature.

Preparation Time:30 min. Excluding the soaking time for chole and fermenting time bhature batter.
Cooking Time :
50 6- min. For Chole
40 - 45 min. for bhature.
Servings : 6 large serving of chole.
12 medium size Bhature

Ingredients required for Chole:

• 1/2Kg. Chole (Chick peas)
• 500 ml.Water
• 2-3 Black Cardamom.
• 2 Onions
• 6 Cloves of garlic
•  2 Inches piece of Ginger
• 10-15gm.Coriander (dhaniya) powder(3 tea spoons approximately)
• 2-3 Bay leaves
• 2-3 cloves
• Pinch of nut meg
• 2-3 Pieces of Javitri
• 1 Inch piece of Cinnamon

Spices for Chole

• 1 Tea spoon Garam Masala 
• Salt to taste
• Red chilly powder to taste
• Dry mango powder to taste
• Finely cut green coriander leaves for garnishing

Directions to prepare Chole:

• Take 1/2 kg of Chole ( Chick peas) soak them over night. 
•  Drain and wash the soaked Chole in the morning and put in the pressure cooker along with following:
  
• 1/2 liter of water
  
• 1 teaspoon of salt
• 1/2 inch piece of cinnamon stick
  
• 4 cloves, 
• 1 black cardamon
  
• 1/4 tea spoon of turmeric powder
• Close the lid of cooker and put it on heat . Let the pressure in the cooker build. When the pressure builds put the flame on low and cook for 1/2 hour. 
• Allow it to cool by itself. 
• The boiled chole should be soft.

Soft boiled Chole

• Cut onions fine.
• Peel ginger and garlic and make fine paste of garlic and ginger.
•  Take 10 ml. oil in kadhai (wok) and heat . 
•  Heat on high flame, when hot add 2-3 bay leaves, cloves,javitri, nutmeg powder and cook for 1 min.

Bay leaves, cinnamon, javitri, nut meg being cooked in hot oil

• Add onion and cook till golden  brown in color.

Onion being cooked in spices for chole

Onion cooked and ready for garlic-ginger paste to be added

• Add garlic and ginger paste and cook till it leaves oil.

Garlic-ginger paste cooked and ready for tomatoes to be added

• Add coriander (dhaniya) powder and red chilly powder to it and cook for 5 minutes.

All spices added to cooked onions and garlic ginger paste

Spices ready for boiled chole to be added

• Add cooked Chole to it and cook for 10 minutes. 
• Add dry mango powder, salt, garam masala and cook for 10 minutes.

Boiled Chole added to the spices and being cooked

• Take out in serving bowl and garnish with coriander leaves/ onion ringlets / tomato rings as it pleases you.

Chole

Bhature

Ingredients required for Bhature:

• 1/2 kg maida (refined wheat flour)
• 1 cup curd
• 1/2 tea spoon salt
• Cooking oil 

Directions for  preparing dough for Bhature:

• Take maida in a bowl add oil and salt and mix nicely.

Refined flour with curd, salt and oil

• Add curd to the above mixture and knead, if water is required then add bit more water to the dough. 
• The dough should be soft not hard.

Dough for Bhature before fermentation

Texture of dough for Bhature before fermentation

• Keep aside for fermentation for 5-6hr.

Dough after fermentation

• The dough will get fermented and rises.

Texture of dough after fermentation

• Take 10-15 gm. of refined flour and add to the fermented dough and knead till it becomes pliable and easy to roll on rolling board.

Refined flour added to the fermented dough

Dough after kneading the fermented dough with refined flour

Direction for Making Bhature:

• Take 200 ml. oil in a thick bottom wok and heat on high flame.
• When the oil is smoking hot lower the flame.
• Make 10-12 small balls of dough.

Dough divided to 12 portions

• Oil the rolling board and place the dough ball on it.

Dough ball for Rolling

• Roll them to 6-7 cm. diameter round or oblong shape, sprinkle some dry flour while rolling so as to avoid its sticking to the rolling board.

Rolled Bhatura

Rolled to oblong shape

• Fry on both sides to golden brown color, turning it upside down once or twice. 

Bhatura being deep fried

Bhatura fried to golden brown color

• Do not allow to become too brown.
• Bhature taste best when fried pinkish white.

Chole Bhature

Enjoy chole bhature with ring lets on onions and pieces of lemon. :)

Tips :

• Throw away the water in which chole have been soaked and fresh water for boiling.
• If you want to make bhature for lunch then preferably make the dough in the night and if for dinner make the dough in the morning.

Suggested Variations :

• If you want to avoid oil in chole then add all ingredients in the soaked chole and then boil them, once nicely cooked mash the chole with a ladle and garnish.
• To make bhature softer add 1 -2 medium size boiled and nicely mashed potatoes to the flour mixture and then make the dough.
• If you have to make the bhature dough quickly, take  1/4 tea spoon of yeast and 1/2 tea spoon of sugar dissolve them in 2 tea spoons of water and use it along with water to make the dough, keep the dough aside for 30min. before making bhature.
• Paste of Anardana ( dry sour pomegranate seeds) /Tamarind paste can be added instead of amchur.
• Some tomato paste and kashmiri mirchi powder can be added to chole masala to give red color to chole.