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December 05, 2013

Yellow Lentils Paatoli with Sweet & Tangy Raw Rasam

 This is one of my favorite dishes and a  perfect combo with all six different flavors mingled to make a perfect dish which leaves you craving for more . Raw rasam which is tangy n sweet makes the dish complete without it you miss the taste and the joy of eating this curry . If you acquire the taste you can complete your whole dinner with this curry.
This can be even cooked with Gram flour or chick peas but the color , taste and texture is perfect with yellow lentils .

Ingredients for Paatoli:
Yellow Lentils (Soaked ) 1 cup
Finely sliced Onions 1 Large Cup
Cumin Seeds 1 teaspoon
Red Chilies 8 to 10 or according to your taste
Ginger chopped into small cubes 2 table spoons
Oil 6 to 7 table spoons

For Sweet & Tangy Raw  Rasam :
Tamarind pulp 1 to 2 table spoons
 Onion 1 small minced
Oil 1/4 teaspoon
Mustard seeds 1.4 table spoon
Red chilies 2 to 3
Green chilies finely chopped 1 table spoon
Coriander Leaves chopped finely
Fenugreek Seeds 1/4 teaspoon
Hing 1 pinch
Jaggery  grated 1 tablespoon
Salt for taste

Calories & Time for Cooking:
 Preparation Time: 30 minutes
Cooking Time: 30 Minutes
Calories :350 per 1 cup of Curry

Procedure to prepare Paatoli:

Step1:  Soak one cup of yellow lentils for about half an hour . After soaking rinse them thoroughly . Now take cumin seeds, lentils , red chilies, salt for taste and ginger into a blending jar and blend it .

Step 2: Take a non stick pan add about 5 table spoons of canola oil and heat it. When ready add cumin seeds , when they sputter add one cup of sliced onions and curry leaves and fry them until onion change into light brown color .


 Step 3: Now add the blended mixture to the fried onions and mix well . Simmer the stove and mix the curry for every two to three minutes so that the bottom won't burn.


 Step 4: This takes no time like the curry will be ready in 10 to 15 minutes . After 15 minutes you can see the paste you added gradually turned into a fried mixture .

Step 5:  Serve hot with the raw rasam and hot rice .

Procedure to prepare Raw Rasam :

Step 1: Take abowl add sufficient amount of tamarind pulp and water and mix well.

Step 2: Now add salt , jaggery , minced onions and mix well until jaggery melts.

Step 3: Now temper with mustard seeds, red chilly,green chilly, fenugreek seeds, hing and cumin seeds .

Step 4: Finally add finely chopped coriander leaves and serve along with paatoli .

Quick Tips:
  • Soak lentils in hot water to soak quickly. For best nutty texture of the curry soak them until they are 80% soft or soaked , by this you get a nutty texture to your curry or else you can soak them until they are soft and can get normal crispy texture to the curry.
  • Add more peppers and onions for best taste. Ginger is a mandatory ingredient for the taste.
  • Add salt while preparing the lentils batter so that it mixes very well and balances the tastes.
  • Use non stick pan so that you don't end up adding too much oil which is good for health .
  • Cook the curry at simmer levels for best results . Continuous stirring is not needed for this curry if cooked in simmer .
  • As this is a bit dry curry the rasam is a must to enjoy the curry .
  • You can exclude the onions/ jaggaery for the rasam .

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