Kachchi Kairi Ka Kamaal 3

KACCHE AAM KI CHUTNEY

(Aam ki Launj/ Amti)

Ingredients:

Raw Mango (cubed/grated): 1 large

Sugar: 2 tbs or as per taste

Oil: 2 tbs

 

Mustard Seeds (Rai): 1/2 tsp

Cumin Seeds (Jeera): 1/2 tsp

Fennel Seeds (Saunf): 1/2 tsp

 

Salt: 1 tsp

 

Red Chilli Powder: 1/2 tsp

 

Turmeric Powder: 1/4 tsp

 

Method:

• Wash, wipe dry and cut the raw mango in small cubes or grate it.
• Heat oil in a karahi and add jeera, saunf and rai. Let the rai splutter.
• Now add the mango cubes to it and mix well.
• Add all the spices and salt and cover the pan for 5-7 minutes, keeping the flame on low.
• By this time, the raw mango cubes are soft; if still firm cook for 2-3 minutes more, adding 1 tsp of water if required.
• Now add sugar to it and mix well.
• Remove from the stove and let it cool. This can be stored in the refrigerator for 3-4 days.
• Relish this with Parantha or any snacks.

Secret Tips: You can even make this with ripe mangoes if they are a slightly sour and tangy; just add less sugar and cook for lesser time.

 

Chunda (Sun Baked Method)

 

Ingredients:

 

Mangoes (very raw and firm): 4 large

Sugar: 1cup

Salt: 2Tbsp

Turmeric: 1tsp

Cloves: 4-5

Cinnamon: 1"stick

Cardamom: 2-3

1 tbsp Red Chilli powder: 1Tbsp

Saffron: a big pinch

 

Method:

• Wash and dry the mangoes.
• Peel and chop them into very fine pieces.
• Place in a jar (earthen, glass, or china). Sprinkle salt and turmeric. Shake the jar to coat mangoes evenly. After 2 hours add sugar. Shake again.
• Keep aside for 24 hours. Shake again and transfer to a wide bowl. Cover with a thin mesh or muslin.
• Place in the sun. In summers the sun is very hot so 3-4 days will be sufficient.
• The chunda is done when all the sugar has melted to a sticky thin syrup.
• Remember to take the bowl inside every evening and stir and place outside every morning.
• When done, add the chilli powder. Crush the other spices coarsely and add to pickle.

Secret Tip: Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration. 

 

 Chunda (Quick Method)

Ingredients:

 

Grated Raw Mango: 1cup

Salt: 1 tsp

Turmeric powder (Haldi): 1/4tsp

Sugar: 1 1/2 cup

Chilli powder: 1Tbsp

Roasted Cumin Seeds (Jeera), crushed: 1tsp

Method:

• Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
• Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
• Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles start appear ingon the surface of the mixture (approx. 3 to 4 minutes).
• Remove from the flame and let the mixture cool completely. Add chilli powder and cumin seeds and store in a sterilised glass jar. Store upto 1 year in cool dry place.

Secret Tips:

1.Use Ladwa, a round variety of raw mangoes or any other raw mango variety if these are not available.

2.If overcooked, the chunda mixture will crystallise the following day. In that case, take ¼ cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time). Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.

3. If the mangoes are too sour you, may need to add extra sugar at step 2.

Variations:

1.Kesar Elaichi Chunda: Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron. Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe. Add all these ingredients at step 2 while adding sugar to the chunda.

2. Dry Fruit Chunda: Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.

 

 

 

Kachchi Kairi Ka Kamaal 2

Aam Ka Murraba

(Raw Mango Preserve)

Ingredients

Raw Mangoes: 1 kg

Sugar: 1 kg

Water: 500 ml

Method:

• Wash and wipe dry the raw mangoes.
• Peel off and chop them into 4 pieces/mango or as per your choice.
• Dissolve sugar in 500 gm water, stirring occasionally to prepare sticky syrup.
• Add washed mangoes in to the syrup and bring to a boil and simmer it for 4-5 minutes. K
• Keep aside and let it set for 12hrs.
• Again place them on a gas stove and repeat the process twice. Check the consistency on the third time and store in a glass jar  once it has cool down.

 Secret Tip: Choose raw mangoes that are little sweet in taste for making murabba as it will consume less sugar and give a mellow yellow colour to the murraba. To check the consistency of sugar syrup use thumb and first finger. The syrup should be sticky. Use only glass jars to store. To sterilise the jar, steam the jar for 5 minutes.

 

 

Kachchi Kairi Ka Kamaal 1

Aam Panna 1

 

Ingredients for 6 servings

 

Raw Mango (Kairi): 300gms

Water: 1ltr

Sugar: 90gms

Salt: 3/4tsp

Roasted Cumin Powder (Jeera Powder): 3/4tsp

Black Salt: a big pinch

Mint Leaves (Pudina Leaves): a few sprigs

Ice Cubes: 10-12

 

 
Method:
 

• Pressure cook the mangoes for 7-8 minutes or til soft. Let it cool & soften it by rolling between the palms. squeeze out the pulp into water.
• Add the sugar & seasoning, churn/ blend till well mixed. strain.
• Pour over crushed ice. Serve chilled garnished with a mint sprig in tall glasses.

Aam Panna 2

(Concentated; to be refrigerated)

 

Ingredients

 

Raw (green and unripe) mangoes - 4 large sized

Sugar -1 cup or as per your taste

Black/rock salt as per taste

Roasted cumin powder - 3 tsp.

Black pepper - 3 tsp.

Fresh mint leaves -1cup

Water

Crushed ice

 

Method:

• Boil the raw mangoes in a pressure cooker. Drain after a 2-3 whistles or approx. 6-8 minutes. Let them cool.
• Peel the skin and collect the flesh/pulp from the mangoes.
• Grind together sugar, roasted cumin powder, pepper powder, rock salt and mint leaves in a grinder/processor till they turn into a smooth powder.
• Add the mango pulp to this and blend it into a smooth purée. Store in an air tight bottle (a sterilised jam bottle is a good option) and keep refrigerated.
• Make in small batches and enjoy this refreshing drink throughout summers

To drink a chilled glass of Aam Panna:
Add about 5 tbsp. of the mango pulp to a glass full of water. Stir well. Add crushed ice and garnish with some fresh mint leaves.

 

 

 

 

 

 

 

 
 

MANGO MANIA

In our home festivals and seasons are the main focal points of all cooking that takes place. In a moderate Hindu household we have around one festival every month. All the binging happens during these festival days. But on regular days we are very particular on what finds way into our plates.

 

We cook according to the seasons and mostly only seasonal fruits and vegetables find their way into our kitchen. My Dad always says that seasonal crop gives you the maximum nutrition and flavour and even god intended it to be eaten in that particular season. In today's world when every thing is available through the year we still cook only the seasonal produce (some of it from our kitchen garden). 

Summer is almost here and the fruit markets are full of  summer fruits........ especially mangoes. In north India mangoes arrive late but the markets of Mumbai are already choc-a-bloc with Alphonso (Haphoos aam) & Badami aam (Safeda aam of the north) all ready to seduce our taste buds. I personally have never been mango crazy but I too have succumbed to the juicy lusciousness of the Alphonsoes from Ratnagiri. The following blog entries are dedicated to The King Of Fruits: Mango. I have tried to compile as many recipes I could remember or find out from my family and friends.
If you have any special/unique mango recipes using raw/ripe mangoes please share with us.

 

 

 

Holi Ke Rang Rasoi Ke Sang

SAFE SHADES

 

So far I have written about the special recipes for the festival of colours. I have always wanted to play the festival but due to a very sensitive skin I could not  play it with abandon. I have now discovered some special colors which I can make out of simple things straight from my kitchen drawers and refrigerator and enjoy holi without damaging my skin. I am sharing them with you today.

 

Green: Use henna powder in dry form as a green gulal. Soak henna powder in water overnight and strain to get a orange colored water to play wet holi. Adjust the colour intensity by increasing or decreasing the amount of henna powder.

 

 

 

Red: Dry hibiscus petals can be powdered to make red gulal. For red coloured water, grate beetroot and squeeze out the juice and dilute with water. The residue can be dried in hot sun and powdered to make red gulal. Alternatively extract juice from beetroot in a juicer and dilute the juice with water to get red water and dry the extract to make gulal. Red Sandalwood powder and dry Palash petals (Flame of the forest/ Keshu) have been used in my family for ages.

 

 

 

 

Yellow: Turmeric is a natural yellow pigment and has antiseptic properties as well. It can be used as it is as yellow gulal.  It can also be mixed with sandalwood powder to decrease the colour intensity . In earlier days saffron was used but now its price is prohibitive. Even today  we use it as a tilak in the morning on day of holi. Marigold and calendula petal can be crushed to give a yellow paste which has soothing properties.

 

 

 

 

Blue/ purple: Blue color can be made by soaking Jamuns overnight in water and straining the extract the next morning. Another easily available blue colour is from our laundry......... the humble Neel/ Indigo. Use it as dry blue gulal or deep blue water by dissolving in water.

 





                                                                                                                                                             

Food colouring diluted with water is another safe alternative for holi colours. They come in a large number of shades and can be mixed to get unique colours to play the colourful festival.  

         

 

Secret Tip: Add a few drops of sandalwood oil or any aromatic essential oil to the coloured water for a fragrant holi.



The Holi Bar

KANJEE

 

Ingredients for 6 servings

 

Black Carrot: 50gms

Rai Powder: 10gms

Chilli Powder: 1/4tsp

Kala Namak: 1/4tsp

Salt: 1/2tsp

Water: 1lt

 

Method

• Wash, scrape and cut the carrots into 8cm long, thin pieces.
• Add the carrots and other ingredients to water. Mix well.
• Store in earthenware pots/glass jar.
• Put in the sun for 7 days or more to sour.
• Serve in a medium-size glass over crushed ice.

 

 

 

THANDAI

 

Ingredients for 6 servings

To Be Blended Into A Thandai Paste

Almonds (Badam) , soaked , drained and peeled: 1/2 cup

Fennel seeds (Saunf): 2Tbsp

Peppercorns(Kalimirch): 10-12

Poppy seeds (Khus-khus): 2Tbsp

Cardamom (Elaichi) powder: 1/2 tsp

Saffron (kesar) : a few strands dissolved in 1 tbsp warm milk

1 tbsp rose water

 

Other Ingredients

 Full Cream Milk: 5cup

Powdered Sugar: 1/2cup

 

For The Garnish

a few chopped rose petals  

Method

• Soak the saunf, kalimirch and khus-khus overnight. Drain and make into a fine paste with soaked and peeled badam, adding water if required.
• Bring the milk to boil in a broad non-stick pan and cool completely.
• Add the ground paste, cardamom powder, saffron and rose water and mix well.
• Refrigerate for at least for 3 to 4 hours.
• Strain using a strainer, add the sugar and mix well.
• Serve chilled garnished with rose petals.

 

Secret Tip: Make the paste in advance and mix it with milk whenever required. This is a excellent drink for children as it is high in protein and calcium. So instead of the regular malt beverages you can give this to kids- chilled in summers and in hot milk in winters.

 

 

  

Purani Dilli Ki Galiyon Se................. Continued

CHOLE MASALA

 

Ingredients for 6 servings

Soaked Kabuli Chana (White Chickpeas): 2 1/2 cups
Tea Bag: 1
Bayleaf (Tejpatta): 2
Cinnamon (Dalchini): 2 pcs (1")
Cloves (Laung / Lavang): 4-5 

Black Cardamom: 2

Green Cardamom: 2

Garam Masala: 1 1/4 tsp
Roasted Jeera Powder: 2 1/4 tsp

Coriander (Dhania) Seeds Powder: 2 tsp
Chilli Powder: 1 tsp
Amchur Powder/ Anardana Powder: 1 1/4 tsp

Ginger: 1"pc Grated

Salt to taste
Oil: 2 Tbsp

 

For Garnishing:

 

Onion (Large): 1 Chopped into thin slices

Ginger: 1"pc Julienned

Green Chillies: 2 Julienned

Lemon: 1 cut into quarter

Method

 

• Make a small polti of whole garam masala by tying in a muslin cloth. This ia an Indian version of bouquet garni.
• Pressure cook the kabuli chana along with spice potli and tea bag for 5 whistles or till the chana are cooked but not mashed. Keep aside.
• Heat oil in a kadhai, add chilli powder, garam masala, and dhania powder. 
• Add the boiled channa, jeera powder, grated ginger and amchur/ anardana powder mix well and simmer till gravy is almost dry.
• Remove from the flame and pour into serving dish.
• Garnish with the onion slices and chilli and ginger  juliennes
• Serve hot with bhaturas.

 

BHATURA

 

Ingredients for 6 servings (1 Serving= 2 Pcs)

 

Refined  Wheat Flour: 1 cup

Whole Wheat Flour: 1 1/2 cup

Semolina : 1/2 cup
Vegetable Oil: 3 Tbsp
Thick Yogurt: 1cup
Warm Water: approx 3-4 Tbsp

Salt: 1/2 tsp

Sugar: 1/4 tsp

Eno Salt (Plain): 1 sachet
Oil: to fry

Method

• Seive all the flours along with salt, sugar and eno salt into a basin.
• Make a crater in the centre and add oil, mix it uniformly into the flour.
• Knead the dough with the curd add water only if required. the dough should be soft and pliable.
• Keep aside for 10-15 minutes.
• Knock back the dough to release the air and again knead it. 
• Divide into 12 equal portions and roll into thick puries.
• Elongate the puri with hand before frying in hot oil.
• Remove when golden brown on both sides onto an absorbent paper.
• Serve hot with chole masala.

 

 

Secret Tip:  For variation use dry yellow peas instead of kabuli chana. Adjust the boiling time as they cook faster and tend to get mushy. For the calorie conscious try making baked kulchas out of the same dough in a hot oven or making on a tawa like roties.



 

Purani Dilli Ki Galiyon se........................

BEDMI PURI

 

 

Ingredients for 6 servings (1 serving = 4pcs)

 

For Puri

Whole Wheat flour(Atta): 400 grams

Semolina(Suji/Rawa): 100 grams

Oil: 1Tbsp

Salt: 1tsp

Water: to knead a firm dough

Optional: Curd 1/2 cup

 

For the filling

Urad Dal: 200 grams(1/3cup)

Salt: to taste

Red chilli powder: 2 pinch

Fennel Powder (Saunf Powder): ¼ tsp

Aamchur(mango) powder: ¼ tsp

Heeng(asafoetida): 1 to 2 pinch

Green chilli: 1 to 2(finely chopped)

Ginger: 1 inch long piece(grated)

Green Dhaniya(coriander): 1 tbsp(finely chopped)

 

 

Method

 

• Seive the Atta and Suji together into a bowl. Make a crater in the centre and put salt & oil and mix well.
• Add little amounts of water (or curd) and knead to make firm dough. Cover the dough and keep it aside for 20 minutes allowing it to rest.
• Soak Urad dal in water for 4 hours. Wash well and make a coarse paste of it.
• Add all the spices to the paste and properly blend it. The stuffing required to fill Bedmi Puri is ready.
• Remove cover from the dough. Apply little oil on your hand and knead the dough making it smooth. Now break off 24 pieces from the dough then roll them into balls.
• Divide the stuffing into 24 portions.
• Take one ball of dough, place it on a board and flatten it a bit with a rolling pin. Now  place 1 portion of stuffing on it and bring the sides together by crimping and seal the centre.  Gently press to flatten and roll into a small puri . Keep it aside on a plate. Repeat the process with the remaining pieces of dough.

• Fry the puries on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper napkin. Similarly, fry the remaining Puris.

 Secret Tip: You can also roast and prepare the stuffing. Pour 1 tbsp oil in Kadhai(pan) and after putting in all the spices mix them. Roast the stuffing for 2-3 minutes while stirring it continuously. Roasted stuffing is ready.

 

Today everyone leads a hectic life and misses out on the flavours of our childhood. I personally love to make this dish every fortnight as Sunday brunch but use a shortcut method to save time. I knead the dough in the dal paste and spices (without the green chillies, ginger and coriander) and fry like regular puries.

 

Bedmi Puries taste best with Aloo Subzi and Boondi Raita.

 

 

ALOO SUBZI

 

Ingredients for 6 Servings

 

Potato (Aloo): 8 (Large)

Tomato (Tamatar): 4 (Medium- Large)

Curry Leaves: 2 sprigs

Cumin Seeds (Jeera): 1/2 tsp

Asafeotida (Hing): 1 big pinch

Red Chilli Powder (Lal Mirch): 1/4tsp

Turmeric (Haldi): 1/4tsp

Coriander Powder (Dhania Powder): 1Tbsp

Whole Red Chilli (Sabut Lal Mirch): 2

Salt: to taste

Oil: 1Tbsp

Water: 1lt

Chopped coriander Leaves (Dhania): a handful

 

Method

• Wash, boil and peel the potatoes. Mash coarsely with hand and keep aside.
• Wash and chop tomatoes. Blend in a food processor into a puree'.
• In a wok (karahi) heat oil and add the hing, jeera, whole chillies and curry leaves. When the jeera starts spluttering add the tomato puree' and saute' till oil separates.
• Add the dry spices. Saute' for some more time till aroma rises.
• Add the mashed potatoes and water and salt and simmer till the gravy thickens.
• Throw in the chopped dhania and serve.

Secret Tip: For variation in flavour add a handful of washed dry kasuri methi leaves while simmering the curry. Don't add the dhania while serving.

 

 

 

BOONDI RAITA

 

Ingredients for 6 servings

 

Fresh Curd: 500gms

Boondi (Plain/ Masala): 1 1/2 cup

Roasted Cumin Powder (Jeera Powder): 1/2tsp

Chopped coriander Leaves (Dhania): a handful

Salt to taste

 

 

Method

• Whisk the curd till light and frothy. Add water/ cold milk to thin it down to pouring consistency. ( The raita thicken when boondi is added as it absorbs the water )
• Add the seasoning, spices, boondi (without soaking) and mix well.
• Garnish with chopped dhania.
• Serve chilled.

 

 

   

................To be continued

Chaat Corner

DAHI VADA

 

 

Ingredients for 12pcs

 

For the vadas

Split Black Gram (Urad Dal), soaked for 4 hours: 1/2 cup

Ginger (Adrak): 12mm. (1/2") piece

Green Chillies: 2

Salt to taste

 

For the garnish

Chilli powder (Lal Mirchi Powder): about 1/2tsp

Roasted Cumin Seeds (Jeera) Powder: about 1tsp

 

For serving

Beaten Curds (Dahi): 3 cups

Khajur Imli ki Chutney: 2 tbsp

Salt to taste

Method

For the vadas

• Wash and drain the urad dal.
• Grind together the urad dal, ginger, green chillies and salt in a food processor to a coarse paste.
• Mix well till the batter is light and fluffy. Add a little water if required.
• Wet your hands and take 2 tablespoons of the batter on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1") diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown for about 10 minutes.
• Drain on absorbent paper.

 

How to proceed

• Soak the deep fried vadas in water for about 45 minutes.
• Just before serving, drain and squeeze out the excess water.
• Arrange the vadas on a serving dish and top with beaten curds.
• Garnish with chilli powder, cumin seed powder and salt and serve with khajur imli ki chutney.

 

 

PAANI PURI/ GOL GAPPA/ PUCHKA

 

Ingredients for 6 servings

For Puri

Fine Semolina (Suji/Rawa): 3/4 cup

Refined Wheat Flour (Maida):

3/4 tbsp

Bottled Soda Water: 4 1/2 tbsp

Salt to taste

 

For The Pani Chopped Mint Leaves (Pudina) 2 1/4 cup

Chopped Coriander (Dhania): 1 1/2 Tbsp

Tamarind (Imli) : 1/2 cup

Ginger (Adrak): 1/2 pcs

Green Chillies: 6 to 7 1/2 pcs

Roasted Cumin Seeds (Jeera) Powder: 1 1/2 tsp

Black Salt (Kala Namak): 2 1/4tsp

Salt to taste

Cold Water: 1lt

 

Other Ingredients

Khajur Imli ki chutney : 3/4 cup

Mixed Sprouts , boiled: 3/4 cup

Boondi , soaked and drained 3/4cup

 

 

Method

 

For the puris

• Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
• Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
• Place these circles under a damp cloth for about 5 minutes.
• Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
• Remove, drain on absorbent paper and store in an air-tight container.

 

For the pani

• Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
• Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
• Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
• Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to assemble

• Crack a small hole in the centre of each puri.
• Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

 

 

 

 

 

DAHI BATATA PURI

 

Ingredients for 6 servings

Puris: 36 nos

Potatoes (boiled , peeled and chopped): 1 1/2 cups

Pudina Chutney: 3/4 cup

Meetha chutney: 1/2 cup

Chilled Fresh Curds (Dahi) , beaten: 4 1/2cup

Chilli Powder: 3tsp

Roasted Cumin (Jeera) Seeds Powder: 3tsp

Black Salt (Kala Namak): 3tsp

Nylon Sev: 12Tbsp

Finely Chopped Coriander (Dhania): 6tsp

Method

• Crack a small hole in the centre of each puri and arrange 6 puris on a plate.
• Stuff each puri with ½ tbsp of potatoes and top with 1 tsp  pudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds.
• Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander.
• Repeat with the remaining ingredients to make 5 more plates.

Secret Tip: Use chilled beaten curds, for an extra-cooling effect! Replace potatoes with Boiled Peas/Boiled Kabuli Channa/Soaked Boondi/Boiled Moong for stuffing the puris and proceed as per the recipe.

 

 

SEV PURI

Ingredients for 6 servings

Papadis: 36nos

Potatoes (boiled , peeled and mashed): 1 1/2cup

Onions (Finely Chopped): 1cup

Geela Lehsun Chutney: 1/3cup

Pudina Chutney: 3/4cup

Meetha Chutney: 1cup 

Dry Chaat Masala Powder: 6tsp

Lemon (cut into halves): 1 1/2pcs

Nylon Sev: 1 1/2cup

Tomatoes (Finely Chopped): 3/4cup

Raw Mangoes (Kairi): 6tsp

Chopped Coriander (Dhania): 6Tbsp

Masala Dal: 6tsp

 

Method

• Arrange 6 papadis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papadi.
• Top each papadi with ¼ tsp of geela lehsun ka chutney, ½ tsp teekha chutney and ½ tbsp of meetha chutney.
• Sprinkle 1 tsp of dry chaat masala powder and squeeze some lemon juice evenly over the papadis.
• Sprinkle ¼th of the sev, 2 tbsp of tomatoes and 1 tsp of raw mangoes evenly over the papadis and serve immediately garnished with 1 tbsp of coriander and 1 tsp of masala dal.
• Repeat with the remaining ingredients to make 5 more plates.