Ambat Chuka / Green Sorrel Bhaji

Time 30 min

Ingredients

Finely chopped chuka 1 bunch

Chickpeas (Chana daal) 2 tbsp

Groundnuts 2 tbsp

Rice grains 2 tbsp
Crushed garlic cloves 8-9
Jaggery 2 tbsp 

Salt to taste

Oil 1 tbsp

Method

Clean and wash chuka leaves. keep it aside.

In pressure cooker, cook leaves with chana daal, rice & groundnuts with 1 cup of water for 2-3 whistles. Allow it cool. 

Then heat oil in vessel add garlic. After it turns brown add cooked chuka. Mix well. Add jaggery and salt. Mix well. Cook for 5-6 min. Serve with bhakari and kolhapuri masala.

Mokala Zunka / Pithale

Time 20 min

Ingredients

Chickpeas / Chana daal 1 cup

Chopped onion 1 medium size

Garlic cloves 3-4

Ginger 1 inch

Green chilies 3-4

Coriander 2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Salt to taste

Method

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.

Heat oil in pan, add mustard, cumin seeds and curry leaves. After seeds pops out, add onion, fry till golden brown. Then add coarse paste, mix well. Stir continuously for 10-12 min so that no lumps are formed. The mixture should be dry. Turn off the flame. Garnish with the coriander. Serve with bhakari

Tip.

U can carry zunka while travelling, it wont get spoil for 2 days if made without onion. 

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Thalipeeth Flour

Time 20 min
Ingredients
Rice 1/2 kg
Jawari 1 kg
Wheat 1/4 kg
Chana daal 1/4 kg
Coriander 1/2 cup
Cumin seeds 1/4 cup
Asafoetida 1 tsp

Method
Roast all ingredients on high flame one by one for 3-4 min. Stir continuously to have roasting effect evenly. Grind this mixture to make very fine powder. Store in tight jar. Try to consume within one month otherwise it will get spoil otherwise store in refrigerator.

Bombay Pani Puri

Time 20 min

Ingredients

Golgappa 25-30

Chickpeas / chana 1 cup (soaked in hot water overnight)

Mint leaves 1 cup

Khajur imli chatney 1 cup

Green chilies 4-5 or as per taste

Red chili powder 1/2 tsp

Water 2 cups

Shev 1/2 cup (Optional)

Khari boondi 1/2 cup

Rock salt 1/2 tsp

Salt to taste

Method

Cook soaked chana in pressure cooker for 4-5 whistles. Keep it aside.

Blend in mixer, mint leaves, rock salt, salt, green chilies, red chili powder to make smooth paste. To this mixture add Khajur imli chutney, 2 cups chill water, panipuri water is ready. Then take one golgappa, make a small hole add chana, khari bundi, fill with panipuri water and enjoy.

Adjust salt and chilies as per your taste.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Chatapati Harbhara / Chana Daal

Time 45 min

Ingredients

Gram / Chana daal 1 cup

Red chili powder 1tsp

Chat masala 1/4 tsp

Oil 1tbsp

Salt to taste

Method

Soak chana daal in water for about 1/2 hour. Drain the water. Put chana daal in microwave vessel. apply oil all over the chana daal, then sprinkle red chili powder, salt, chaat masala evenly. Microwave it for about 10 min on 900 watt. Again depending upon the size of the chana adjust the time in microwave.

Chickpeas / Chana Daal Omelette

Time 45 min

Ingredients

Onion 2 medium size (peeled and cut into cubes)
Chickpeas / Chana daal 1 cup

Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2-3

Water 3/4 cup

Baking soda  2-3 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

Soak chana daal in water for about half an hour. Drain the water from chana daal, transfer it in the mixer vessel, then add onion, dhana jeera powder, turmeric powder, green chilies and salt. Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, now add coriander, ajwain, water and baking soda. Mix well. The consistency of the mixture should be like dosa.  Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 6-7 min turn upside down and shallow fry for 6-7 min (Time depends upon how crispy omelette you want )

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

Ambe Daal

Ambe Daal

Time 40 min
Ingredients
Unripe mango (Kaccha aam)  1 (around 3 inch in size)
Gram / Chana daal 1 cup
Green chilies 2-3
Corinader leaves 2tsp
Turmeric powder 1/4 tsp
Sugar 1 tsp
Salt to taste

Method
Soak daal in water for about 30 min. Drain the water. In the mixer vessel add daal, green chillies, salt, coriander, turmeric powder, sugar and then blend to make coarse powder. Then grate the mango and add into the daal. Enjoy the ambe daal.

Tip
U can add more sugar depending on how much sour is the mango.