Launji and Dal

I love gujarati and rajasthani food. I remember going to a hotel more of a boarding and lodging place where outsiders can come to eat lunch and dinner in hyderabad that serves this excellent gujarati,rajasthani and marwadi food. The thalis are to die for..and the best part is unlimited food. The ambiance is so homey and the server is a man who is there for 20+ years easy...serves you so lovingly that you land up overeating but loving every minute of it. The food there has both garlic and non-garlic version..which was perfect for us as amma and appa do not take garlic and my sis and me basically inhale it! I remember the first time we went there..we actually went in and came out...coz we could not believe the place. It was waay down to earth...pretty shabby and full of the boarders..who i must say say were attired in lungis and banyans...my sis was in her teens and my parents were a little wary on that..i was still a kid, actually pretty happy to see people sitting in their vests and lungis and amused by it ;). Then a family friend told us not to be put-off by the appearance but perhaps try out lunch?? and i will tell you we have never looked back! Now of-course it is very popular and tho crummy in appearance outside, it does not matter...but 20 yrs back, it was not the same story. Even now when i go to hyd, i make it a point to eat at-least 3-4 times there....coz it is really like ghar-ka-khana.

Now if anyone has read that loong story....and i must say thank-you...this lamba chauda post was that i was craving the food from there and so i went and pulled out the Tarla Dalal's Rajasthani Cookbook and made the dal banjari,bajra roti and shimla-mirch ki launji. It was really good...but of-course there was nobody who said..nahi nahi..aap aur lijeye na, bahut kam kha rahen hai..aur sabji lijiye.....those were the days :(

The recipes are from the book with my modifications in qty, so adjust to urs.

Recipes:

Shimla-Mirch ki launji




Bell Pepper - 1 cup (i used trio colors..wanted to use up the stock on hand)
Nigella Seeds (kalonji)- 1/2 tsp.
Fennel Seeds (saunf) - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Chilli Powder - 1/2 tsp.
Dhania Powder - 1 tsp.
Amchur - 1/2 tsp.
Sugar - 1 tsp.
Oil - 1 tsp.
Salt to taste.

Method:

1. In a pan heat the oil and add the fennel and nigella seeds.

2. Add the bell peppers,salt,chilli powder,dhania powder,turmeric powder and 1/2 cup of water and simmer till the peppers are cooked.

3. Stir in the amchur,sugar and cook till the sugar dissolves.

4.Cool this and bottle it. Stays in the fridge easily for 2-3 weeks.


Dal Banjari



This is a thick dal, but my version is watery as Jeeves pretends to choke and clutches his throat and does some drama when there is just a dry curry or the dal is too thick....i know...he thinks he is sooo funny!!!

Ingredients:

Black Urad Dal - 1 cup
Chana Dal - 1/2 cup
Haldi -1/4 tsp.
Onions - 1 diced
Cloves,Red Chilli - 2
Cinnamon - 1 stick
Ginger-Green Chilly-Garlic Paste - 2 tsp.
Chilli powder - 1 tsp.
Salt - to taste
Ghee - 1 tsp.
Oil - 1 tsp.

Method:

1. Pressure cook the dal with turmeric for 4-5 whistles, till they are soft and well combined.

2. In a kadai, add the oil and ghee and fry the cloves,cinnamon and whole red chilli and onions, till browned.

3. Add the ginger-green chilli-garlic paste,red chilli powder and salt and mix well.

4. Add the pressure cooked dal and let it simmer for 5 -7 minutes.

5. Serve the dal hot, or it tends to get thick as it stands.

Notes:

For launji - you can just use the green ones too..the recipe actually calls for the green one.

For dal - you can garnish the dal with cilantro leaves and ginger julinned...i was out of both :(

Both the above tasted absolutely great with bajra roti.