A staple twosome in many Indian homes is the nutritious pairing of dal with roti. In some parts of the country, it could be dal and rice. But the staple remains a protein source with a carbohydrate and that is the fundamental pairing for a healthy diet. Add to this, vitamins & mineral-enriched fresh vegetables! Today we look at an easy Indian recipe of Aloo Gobhi also.
First to make the dal, one first needs to know a bit about the huge variety that exists in the market. You might not want to cook all of them but the basic green green, black gram and pigeon pea can be bought in various avatars. We have some recipes like Dal Amritsari, Moong ki Dal, Mathiwali Arhar Dal, Lauki Chana Dal and Kali Dal that could well benefit as the main course when you have some piping hot rotis to go with them with a freshly cooked dry vegetable like Aloo Gobhi. Dals also make excellent steamed snacks like idlis and dhoklas. An intriguing snack is the Kanchipuram Idli. Leftover dals can be kneaded with flour to make a nutritious dough out of which you can make paranthas for breakfast.
Coming to dough, the basic roti dough is by far the most important preparation for a meal. To make about 8 rotis, take 1 cup atta (whole wheat flour) with ¾ teaspoon salt in a
in a bowl. Add 8 tablespoons (120 ml) water and knead into medium soft dough. If you want to make rotis that are soft and pliable, the wheat flour you choose to purchase should have a fair amount of gluten. If the dough kneaded is not as pliable as you would want it, then knead it some more, bring out the elasticity and then cover with a damp cloth and set aside for 15 minutes for the starch to settle. When you want to make the rotis divide the dough into 8 equal portions and roll them into balls. Dust with a little flour and roll into 5 inch diameter thin discs. Place a non stick tawa on medium heat and let it heat for 2 minutes. Place a roti on it and cook for ½ a minute. Turn and cook on the other side for 15 seconds and then put it on direct flame (if you are using a gas stove) and cook till it puffs. Turn and cook the other side similarly. Make the remaining rotis similarly. Serve hot topped with ghee.
Now you have the dal and roti, so how about stretching yourself to make a sumptuous vegetable called Aloo Gobhi. Separate 1 medium sized cauliflower into large florets. Wash thoroughly and drain. Peel, wash and cut 2 medium sized potatoes into one inch sized cubes. Clean, wash and finely chop some coriander leaves. Remove stems, wash and slit 3 green chillies. Peel, wash and cut 2 inch piece of ginger into thin strips. Heat 3 tbsps oil in a kadai, add 1 tsp cumin seeds. When they crackle, add the ginger strips and slit green chillies. Sauté for 1/2 a minute. Add the vegetables and stir. Add ¼ tsp turmeric powder, ½ tsp red chilli powder, 2 tsps coriander powder and salt to taste. Sprinkle some water, cover and cook till done. Garnish with chopped coriander leaves and serve hot with roti and dal.
So you will now be confident to use easy Indian recipes to cook up some traditional Indian food in the comfort of your kitchen.