Wednesday, February 27, 2008

Panna Kamdar's Neembu Dal and Gobhi Aloo

Panna Kamdar is an old friend from Delhi, who has moved away to America, so its been a while since I've eaten her Neembu Dal and Gobhi Aloo. Its one of the best combinations to eat with plain white rice and some pickle. I asked her to e-mail me the recipes.

Neembu Daal
Making Neembu dal is very easy. Cook a cup of arhar/toor dal in 2 cups water, thin it out according to the consistency that you want and add a pinch of haldi (turmeric powder), 2 finely chopped green chilles and a tsp of freshly ground adharkh (ginger) along with salt and neembu (lime). Let it boil for about 7 mnts. You can add grated coconut if you have it but this has to be fresh one. For the tadka you have to heat the oil add 6 curry patta (curry leaves), a pinch of hing (asoefetida) and 1/2 tsp rai (small mustard seeds) and put it in the dal. Before serving add dhaniya patta (chopped coriander leaves) to it.

Gobhi Aloo
There are two kinds of gobhi aloo - the Punjabi one and the South Indian one. For the punjabi one, you put oil and add 1 tsp jeera (cumin seeds)after the jeera becomes a little brown add ground adhrakh (ginger) after a little frying add 1 Tbsp tomato puree and after a minute add a pinch of haldi ( turmeric) 1/2 tsp lal mirchi (red chilli) powder and 1/2 tsp dhaniya-jeera (coriander-cumin) powder. After roasting all this masala for about five minutes add the potato and caulifolwer. Stir all the subji properly so that the masala is coated all over and then cover it. Stir it occassionaly so that it does not stick, add a little water and let it cook. Before serving add dhaniya patta (coriander leaves)

For the South Indian style put oil and add a tsp of rai (small mustard seeds) and once that is done add a tsp of urad dal (split black gram) . Once the urad dal becomes slightly brown add the vegetables. Put salt and cut 2 green chilles and let it cook on slow fire. Before serving add a few drops of nimbu (lime) a little freshly grated coconut and dhaniya patta (coriander leaves) stir it and serve.

1 comment:

ritu said...

The way we make Alu Gobhi (my mum in law’s recipe) is like this:

Heat oil (preferably mustard oil but any oil will do) and put jeera, chopped garlic, grated onions, green chilli and grated ginger. Roast it well but don’t let the onions turn brown. Then add all the dry masalas: turmeric, salt, red chilli pwdr, coriander pwdr and garam masala. After a minute add alu and gobhi and stir it well. Cover and cook. If required add a little water. If you want you can also add chopped tomatoes when the sabzi is almost done. Garnish with coriander leaves.