Sunday, August 2, 2015

Chickpea Burger Patty

I was hooked to Honey bunches of oats cereal for everyday breakfast.  Finally I decided to come out of it and tried oatmeal variations and then tried this Chickpea  patty.

Preparation Time - 5-8 hrs (for soaking)
Cook Time - 30 mins
Makes - 8-10 patties

Measurements & Ingredients:

  • Chickpeas (chana/Kabul kadale) - 1.5 - 2 cups
  • Carrot(grated) - 1
  • Onion - 1 (cut into small pieces)
  • Green Bell Pepper(capsicum) - 1 (cut into small pieces)
  • Boiled and mashed potato or Bread Crumbs or Wheat flour or Maida - less than 1/4 cup
  • Other vegetables of your choice(optional) - corn, cabbage, green peas etc
  • Coriander leaves - a handful
  • Red chili powder - 1.5 tspns
  • Cumin powder - 1 tspn
  • Amchur powder(optional) - 1/2 tspn
  • Salt
  • Oil

Soak the chana dal in water for 5-8 hrs and then boil it with some salt for about 3-4 whistles in pressure cooker.  Once the Pressure cooker is cooled, drain the water and let the chana cool for some time.  Later grind the chana without water or minimal water.  You don't want a paste here.  It has to be semi ground.  The texture should still be rough and not like a paste.

Take it out in a large mixing bowl and add all the chopped vegetables, salt, red chili powder, amchur powder, jeera powder, coriander leaves, 2 tspn oil and mix well.  Here I have also added corn as I had in my freezer.  To get the mixture to bind well add the boiled and mashed aloo or any of the flour.  Just add enough to get the binding.  If you add too much, the taste of the flour will be prominent, which we do not want.

Now make balls out of the
mixture, and flatten it like
patties or cutlets. 

Heat a griddle or tawa and
shallow fry them on both sides with some oil.

Once they are cool, you could freeze them in zip lock bags and thaw them whenever needed.

 Serve the Chickpea Patty with either Burger Buns or regular bread.  Also, you could slightly toast the bread before you add the patty.

You could serve the patty with lettuce, onion, tomato ketchup or any addition of your choice.

Saturday, August 1, 2015

Panchmel Dal

I had heard about the Panchmel dal and was searching for the recipe.  Finally I came across this recipe from and decided to try it.  It turned out to be awesome.
Preparation Time - 10 mins (excluding dal soak time)
Cook Time - 45 mins
Serves - 4-6 people

Measurements & Ingredients:

  • Bengal gram(channa dal/kadale bele) - 1/4 cup
  • Yellow Lentil( moong dal/hesaru bele) - 1/4 cup
  • Red lentil( masoor dal/masoor bele) - 1/4 cup
  • Pigeon peas( toor dal/togari bele) - 1/3 cup
  • White lentil(urad dal/uddina bele) - 1/3 cup
  • Spinach - 3 full cups
  • Potato - 1 medium
  • Tomato - 1 big or 2 medium
  • Brinjal - 2 medium
  • Green chilies - 3
  • Ginger - 1 inch
  • Fresh coriander leaves
  • Lemon juice - 2 tspn
  • Turmeric powder - 3/4 tspn
  • Dhaniya powder (coriander powder) - 1 tspn
  • Garam masala powder - 1/4 tspn
  • Salt
  • Ghee - 2 tspn
  • Mustard seeds - 3/4 tspn
  • Cumin seeds - 3/4 tspn
  • Fenugreek seeds(methi seeds) - 1/4 tspn
  • Fennel seeds (saunf) - 1/4 tspn
  • Whole red chilies(Guntur) - 4
  • Asafoetida(Hing) - a generous pinch
  • Cloves - 2
Chop all the vegetables and keep them ready.

Wash all the dals and soak them in water for 20 - 30 mins.  Later pressure cook them with enough water for 2 whistles.  If you have do not have time to soak them, then pressure cook for 2 whistles and simmer it for another 7-10 mins.
Once the dal is cooked, take it out in a pan and add all the chopped vegetables (other than coriander leaves and lemon juice), grated ginger, green chilies and spices to it.  Add water to bring it to the dal consistency.  Make sure not to add too much water as we do not want the dal to be too watery.
Let it cook on medium heat for about 10-12 mins and then simmer for another 15 mins.  Make sure to stir in between.  Turn off the heat.  Squeeze in the lemon juice.

 For the tempering, heat ghee in a ladle.  Once it is hot, add mustard seeds, Cumin seeds, Fenugreek seeds, fennel seeds, whole red chilies, hing and
cloves.  Add this tempering to the dal. 

Serve hot with roti or rice.