डाळीचा चटका ( Split Bengal Gram side entrée )

All of us have extremely enjoyed or disliked the concept of “ भरीत” / “भरता” (Bharit/Bharta-whipped vegetables in sticky thick self-sourced curd based gravy). Some like our friend Yogesh from San Diego learn to gulp tasty “वांग्याचे भरीत”/“बैंगन भरता” (Egg plant/Brinjal side entrée  only after the marital bliss dawns upon them!

So,This is for Rohan’s best friend Yogi and his lovely wife Anuja.

But,here’s one Bharta (side entrée ) that would be a wonderful relief to those who either hate the usual ones or need a change of taste! It is called “डाळीचा चटका” (Split Bengal Gram side entrée) and is a refreshing change from the routine ingredients used to make other Bhartas.

Total Time=Cooking Time +Preparation Time= @ 1 hour.

Ingredients

• 1/8 th muffin-full bowl of Split Bengal gram
• 1/8 th muffin-full bowl of Split Green Gram(Moong daal).This is my addition too!
• 1/2 th muffin-full bowl of home made dahi/curd/low fat plain yogurt .You can actually skip this one.I liked it with and without the curd.
• 1/4 th muffin-full bowl of sweet corn (my addition)
• 1/4th muffin-full bowl of green peas (my addition)
• 3-5 fresh green chilies
• 2 red chilies (dry)
• 1/4th muffin-full bowl of coriander
• 1/2 tsp of mustard seeds
• 1/2 tsp of asafoetida
• 1 tsp of turmeric powder
• 1-2 tsps of vegetable oil or cooking spray.I used vegetable oil since the cooking spray got exhausted yesterday!
• 1/2 tbsp of roasted cumin seeds and 1/2 tbsp of whole coriander seeds roasted,coarsely crushed manually.This is my addition to the original recipe.
• 2 cloves of finely minced garlic.The authoress has advised the usage ,but not used it in the recipe for this book.I chose to use it.
• 1/2 tsp of finely minced ginger juice.I love the combination taste of ginger and garlic , hence added it.
• 1/4 th muffin-full bowl of radish.This is completely optional and I dint use it really.However,I used finely chopped onion instead of radish in the same quantity.
• 1 tbsp of fresh lemon juice.This is my “touché” completely! There is not even the mention of it in the close corners of this book.So,all Copyrights reserved [:P]
• salt and sugar to taste

Here We Go..

I soaked the split Bengal Gram & Moong Daal in lukewarm water for 45 min or so(one may add soda to accelerate the process,but avoid it).I didn't use the warm water running from the faucets here since it contains Lead and other dissolved gases.I took the pains to warm some water to do so!!

Then I transferred the “daal mix” into the blender and whipped it.Take care that while crushing the gram,you don’t end up adding water in it.The Bharta would be very watery and spoil the taste.The texture needs to be rough,so the mixer’s witchy spell for all times could really be a Magic!

The book says that the green chilies should be blended with the daals, however I crushed them separately with “pestle & mortar”.

 

The next step was to mix the “daal”, chopped onion ,“green chili crush”,salt,sugar and low fat plain yogurt together.I added the roasted powders of cumin seeds and coriander seeds to it.Added the lemon juice to it and whipped it up with serving spoon.I added garlic ,ginger the red chilies too! 

Its The Time for TT (Time for Tadka),that’s the  influence of the background score from Kal Ho Na Ho!

Anyway,the tadka was the usual one with mustard seeds crackling in hot oil after the asafoetida moves in with Turmeric powder.

I poured hot tadka over the mixture just before serving and garnished it with fresh coriander.Serve a very traditional dish in style!

The spicy fragrance was all around and the exhaust fan had to switched on or the Fire alarms would have started yelling (when we were young people used to scare us saying “सोजा नाही तो गब्बर आजायेगा!” , while here we are scaring the fire fighters all the time with our spicy tadkas).

One Quick Tip

You may add other daals too.Try adding some udad daal and toor daal.

This tastes extremely wonderful with curd-rice or roti ,Choose your pick! I can have it JLT!

Relish the Yellowz!