Subru Uncles Doodhi Chane Ki Dal Yellow Lentils With Pumpkin Recipes

SUBRU UNCLE'S TOOR KI DAL(SINDHI STYLE) DAD, MOM AND I LOVE AND

Steps:

• Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
• Heat oil in a pot on medium-high flame.
• Once its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once they stop doing so, add in the curry leaves and ginger.
• Stir-fry for 5 minutes until the raw smell of ginger is gone.
• Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
• Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
• Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
• Mix well and cook on high flame until the tomatoes are softened.
• Add salt, red chilli powder and turmeric powder.
• Mix well.
• Extract tamarind pulp from tamarind to use as tamarind water.
• To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
• Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
• There is no need to pass this through a strainer- use it directly!
• Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
• Mix well and allow it to cook on medium-high flame for 5 minutes.
• In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
• Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
• Allow this to come to a boil.
• Lower flame and cook for 10 more minutes on a simmer.
• Remove from flame and serve immediately with cooked long-grain white Basmati rice.
• Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
• My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
• Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!

DAD'S HALF-WAY SINDHI & HALF-WAY YELLOW RICE PULAO

Steps:

• Heat oil in a large pot on medium flame for 3 minutes.
• Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
• Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
• Add the cumin and mustard seeds followed by the green chillies.
• Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
• Once they stop fighting in the pot{pun intended!
• },i.
• e, to say when they stop spluttering and crackling, add the curry leaves.
• Stir-fry for 3 minutes.
• Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
• Stir in the turmeric powder.
• Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
• Then, add the drained rice and stir in the water.
• Increase heat and bring the mixture to a boil, stirring continuously.
• Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
• When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
• Remove from flame.
• Fluff rice with a fork.
• Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
• Your in for the best Indian food ever!
• Enjoy!