PURAN POLI

Puran Poli is traditionally eaten on Holi. It is prepared by soaking chana dal and then cooking it with jaggery, which is unprocessed sugar. It is usually served with warm milk and ghee. The water that remains from cooking the chana dal can be used to prepare a traditional runny dal, called 'Katachi Amti'.

INGREDIENTS
1 cup soaked and drained chana dal
1 cup jaggery
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1 cup plain flour
1/2 cup water, or as needed
Ghee, as required
a pinch of salt
Rice flour, as required, for dusting


METHOD

1. Cook the chana dal in double the amount of water till fully cooked. This should take about 30 minutes on a medium heat.
2. Drain the water from the cooked dal and mash finely either using a masher or in a grinder.
3. In another pan, add the mashed dal and jaggery. The jaggery will start to melt and release moisture, making the mixture runny. Let it cook for about 15 minutes till it starts to thicken up.
4. Switch off the gas and add cardamom and nutmeg powders. Mix well, and let the mixture cool down and easy to handle.
5. Make a dough with the flour, water, and a pinch of salt. Make equal portions of the dough. Also, make equal portions of the cooled mixture.
6. Stuff the sweet mixture into the dough balls, flatten with palms, dust with the rice flour and roll to form a shape similar to a crepe.
7. Cook till golden brown on both sides, apply 1 teaspoon of ghee on each side.
8. Serve with warm milk mixed with a teaspoon of ghee.

Spinach Dal

Lentils are an excellent source of fibre and protein. I have prepared this dal with spinach which makes it iron rich too. It tastes delicious with plain basmati rice. Red lentils are easy to cook and does not need pre-soaking making it convenient for busy families to rustle up a tasty meal in no time.

Serves 4

INGREDIENTS

1 Cup boiled red lentils
1 onion, finely chopped
4/6 cloves of garlic, minced
2 tsp black mustard seeds
1 tbsp. cumin seeds
1/2 tsp hing (asafoetida)
3 tbsp. oil
2 green chillies, slit in the centre
150 g bag of ready washed spinach
2 tomatoes, chopped
1 tsp turmeric powder
2 tsp red chilli powder
salt and sugar to taste
Wedge of lime/lemon to serve
Singe cream to serve- optional

METHOD

1. Boil the red lentils with salt and turmeric till done. Skim off the foam as the lentils boil.
2. Roughly chop the spinach leaves. Keep aside.
3. For tempering: Add oil in a pan. Temper the mustard seeds, cumin seeds, chopped onions,  minced garlic, tomatoes, asafoetida and green chillies and spinach leaves. Stir until the spinach is wilted.
4. Add this tempering in the cooked dal along with salt and sugar to taste and mix well. Add a swirl of cream if you like.
5. Serve hot with mango pickle, wedge of lime and plain boiled rice.