I love this part of the year!! Yes, i have mentioned it before and i will say it again and again. With so many festivities come so many traditions, celebrations and of course food specialties. More so, the sweets and snacks that are prepared in each household adds so much more excitement to the air, that it's fun not only gorging on them but learning about the whole "making" process too. Yes, as kids, it would hardly matter but since the time i have started blogging, i try as much as possible to learn/read about different cuisines, and the history behind each dish or the method it is prepared. Am sure my fellow bloggers will understand this urge to explore :) Here today, am posting the recipe of a typical Maharashtrian delicacy often served on Anant Chaturdashi (the last day of Ganesh Chaturthi)that i made for the first time. I have always seen my mother or aunt making this on the traditional grinding stone (Paata-varvanta as we call it) during Ganesh festival but never really knew that this tasty dish can be made even in mixer-grinder. Of course, the hand ground adds in more flavour but the mixer does justice too. It is also an easy recipe to serve as a tea time snack or for breakfast.
Vatli Daal is literally translated as "Ground Daal"- the daal here being Chana Daal (split and husked Bengal gram). This is a highly nutritious dish and has a nice tangy flavour to it, with the addition of raw mangoes. Since raw mangoes was not easily available during this time here, i have used lime juice. You can also add Amchur powder instead, but the tanginess in the dish is important. There is also a raw version of this daal which i will post soon.
Preparation time: 8-10 hours soaking
Cooking time: 20 minutes
Serves: 2 people
Recipe type: Snacks
Vatli Daal is literally translated as "Ground Daal"- the daal here being Chana Daal (split and husked Bengal gram). This is a highly nutritious dish and has a nice tangy flavour to it, with the addition of raw mangoes. Since raw mangoes was not easily available during this time here, i have used lime juice. You can also add Amchur powder instead, but the tanginess in the dish is important. There is also a raw version of this daal which i will post soon.
Preparation time: 8-10 hours soaking
Cooking time: 20 minutes
Serves: 2 people
Recipe type: Snacks
Ingredients:
Chana daal - 1 cup
Lime juice - 2-3 tsp or grated green mango (3 tbsp)
Salt - to taste
Sugar - 1/2 tsp
For tadka:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2(sliced)
Grated ginger - 1 inch piece
For garnish :
Grated fresh coconut
Chopped corriander leaves (optional)
Recipe:
Wash and rinse the chana daal well.
Soak the chana daal in about 2 cups of water for 8-10 hours of overnight. It should turn to be so soft that when you press it, the daal grain should break. Hence, if needed, soak for more time.
Drain the water and clean the daal under running water.
Now grind this to a grainy consistency in mixer grinder adding little water at a time. Don't make it to a runny consistency. It has to be grainy.
Heat oil in a pan. Now add mustard seeds and let them splutter. Add the turmeric, green chilli and ginger.
After about half a minute, add in the ground chana daal. Mix it all well. Add the lime juice, salt and sugar and again mix it all well.
Add a little water and cover the pan. Steam cook the daal for about 5-7 minutes. Keep stirring occasionally.
Garnish with grated fresh coconut and corriander leaves (if used).
Tangy yummyliscious snack is ready. Hope you all try it and love it.
Happy Cooking :)
