Chickpea Sundal

Ingredients:

1/2 kg White Chickpeas, soaked in water overnight

1/4 teaspoon Mustard Seeds

1/2 teaspoon Urad Dal

1 Dry Red Chilli, halved

1 Green Chilli, finely chopped

1/4 teaspoon Asafoetida

1 sprig Curry Leaves

1 teaspoon Lemon Juice

3 tablespoons grated Fresh Coconut

1 teaspoon Oil

2 tablespoons finely chopped Coriander Leaves

Salt to taste

Drain water from soaked chickpeas.

Pressure-cook them with 2 cups water, add salt in a 3-liter capacity steel/aluminium pressure cooker over medium flame for 4-whistles. 

Do not cook them for longer period otherwise they will turn mushy.

Allow it to cool until pressure comes down naturally. Open the lid and drain water.

Heat oil in a kadai over medium flame. Add mustard seeds; when they start to crackle, add urad dal and sauté until it turns light brown.

Add asafoetida, dry red chilli, green chilli, curry leaves and sauté, to be care full that it should not burn.

Add chickpeas and salt only if it is required, mix well and cook for 2-3 minutes.

Add lemon juice and grated fresh coconut.

Stir well until nicely mixed. Turn off the flame. 

Transfer chickpea Sundal to a serving bowl and garnish with finely chopped coriander leaves.

Tamatar Sev ki Sabji... (Rajasthani Style)

Tamatar Sev ki Sabji/Sev Tameta nu Shaak

This delicacy is served on the road side dhabas and is made with tomato with spicy sev in it. Sev Tamatar Ki Sabzi is the term used in Rajasthan and this curry is also very famous in Gujrat and they call it as Sev Tameta nu Shaak.

The cooking pattern in Gujrati and Rajasthani is almost same just slight difference in the taste. In Rajasthan it is made bit spicy but in Gujrat slight sugar is added to the dish to make it Sweet, Tangy and Spicy.

Ingredients:

• 4-5 Large Tomato (remove the peel and chop them fine)
• 1 green chilli
• 1/2 inch ginger grated
• 2 garlic grated
• 1 small onion

• Dhania Powder - 1 Tbsp
• Haldi Powder - 1 Tbsp
• Red Chilli Powder - 1Tbsp
• Nutmeg Powder - 1/2 Tbsp
• Jeera Powder - 1/2 Tbsp
• Salt as per taste
• Jeera (Cumin) 1/2 tbsp
• Mustard 1/2 tbsp
• Hing (asafoetida) 1 pinch
• oil 4-5 tbsp for cooking

Directions to Cook: Total Cooking Time 30 Minutes..

1. Heat 4-5 Tbsp oil in a Kadhai/Wok and add Mustard and Cumin seeds.
2. Once they crackle add asafoetida, grated ginger and garlic, green chilies and sauté them till garlic turn golden in colour, then add Onion and Sauté again till it turns translucent.
3. Now add the turmeric powder, red chili powder and coriander powder and Nutmeg powder.
4. Add the chopped tomatoes mix it well and let them cook till they leave the oil from sides.
5. Add salt, Jeera powder  and let it cook for another 2 minutes.
6. Add 2 cups of water. Mix well and let it boil for 5- 6 minutes.
7. Turn off the heat and add 1 cup Sev and mix it gently.
8.  Its Ready and before serving Top it with 2 Tbsp Sev and Garnish it with chopped coriander.
9. Serve it hot with phulkas

NOTES: 

1. To make the dish Sattvik we can skip the onion-garlic and follow the same steps.
2. We can use Ratlami Sev or any kind of thick bhujia. I like it with Bikaneri Bhujia Sev.