Smoked dal fry baingan bharta and tandoori roti

For all the Indian highway food lovers here are some authentic Dhaba food flavours: Smoked dal fry, Baingan ka bharta and tandoori roti

 Smoked dal fry

Ingredients:

• 1/4 cup yellow moong dal
• 1/4 cup pigeon peas split
• 1/4 cup bengal gram split
• 1/8 cup red split lentil
• Salt as per taste
• 1/2 tsp turmeric powder

For tempering:

• 2 medium sized onions chopped
• 2 tomatoes chopped
• 1/2 inch ginger piece finely chopped
• 5-6 cloves garlic finely chopped
• 1 green chilly chopped
• 1/2 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chilly powder
• Some chopped coriander leaves
• 2 tbsp Ghee

For smoking:

• A chunk of Charcoal
• A pinch of asafoetida
• 1 tbsp ghee/ clarified butter

Method:

• Wash all the lentils, soak them in water for at least 2 hours.
• Pressure cook with salt and turmeric for 4-5 whistles, let the pressure release naturally do not force open, keep aside.
• In a deep bottomed pan heat ghee, add chopped ginger, garlic, green chilly and saute for a for few seconds.
• Add chopped onions and cook on medium flame till golden brown.

• Add chopped tomatoes and cook till oil leaves sides.
• Put chilly powder, coriander powder and add the cooked lentils and cook on medium flame for 5-7 minutes.

• Add some chopped coriander leaves and stir. Temper once again with cumin seeds and red chilly powder.

Smoking:

• Take a big charcoal piece and heat it  directly on flame till it turns red on both sides.

• Put a bowl in your in the dal pot, place the charcoal piece carefully, add pinch of asafoetida and a spoon of ghee on hot charcoal, add immediately cover for at least 5 minutes.

• When done take out the charcoal bowl and serve.

Baingan ka Bharta

Ingredients:

• 2 big Brinjals /Eggplant
• 1/4 cup green peas
• 2 onions chopped
• 2 tomatoes chopped
• 1 green chilly chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• Red chilly powder to taste
• Some fresh coriander leaves
• 2 tbsp Oil

Method:

• Clean and wipe brinjal and apply little oil and roast on open flame, keep turning brinjal after every 2-3 minutes to roast evenly, roast till the skin is charred and the inside flesh becomes soft.

• When done, allow it to cool completely ad discard the charred skin. Coarsely mash and keep aside.
• In a pan add oil, when hot add cumin seeds and cook till the splutter.
• Add chopped onions and green chillies and cook till onions turn golden brown.

• Add chopped tomatoes and dry spices and cook on medium heat for 3-4 minutes.

• Add green peas and cook till the peas are tender.

Now add roasted and mashed brinjal and mix well, add some coriander leaves, mix and cook for about 5-6 minutes.

• Serve hot.

Tandoori Roti

Ingredients:

• 2 cups whole wheat flour
• Salt to taste

Method:

• Knead a soft wheat flour dough using required water, wrap with a damp cloth and let it rest for at least 30 minutes.
• Divide dough into 12-15 equal parts and roll with the help of a rolling pin, slightly thicker than the normal roti.
• Turn on the flame, place the girdle/wired rack over the flame.
• Put the rolled roti over it.

• Cook from one side till bubbles appear and flip and cook from the other side too.(Generally this takes around 1-2 minutes)

• Remove from flame and serve hot.