Chana dal Amti

This recipe goes well with the Puran Poli. Though it can be also be eaten with plain boiled rice. Its consistency is generally kept thin.

Ingredients: serves 4
Bengal Gram dal: 1/2 cup soaked for an hour
Red chilli powder: 1/2 tsp
Turmeric Powder: 1/2 tsp
Puran( from the stuffing) : 3tbsp
Kokum or tamarind : lime sized ball soaked in water
Salt: to taste
 for Tadka
Mustard seeds: 1/2 tsp
Asafoetida : pinch
Curry leaves : 8-10
Dry Red chilli: 2-3nos
Bay leaf: 1
Oil :1 tbsp
Corainder leaves: for garnish

Method:
Boil the dal till soft, but not mushy. If preparing in a cooker put 1/2 litre of water and give two whistle and the dal will be done. It should be watery. Add all the dry powder and salt in the dal. Include the puran and kokum or tamarind water.

Prepare for the seasoning. Heat oil in a vessel. Add asafoetida and mustard seeds. When they splutter add bay leaf, curry leaf and dry red chillies. When chillies change colour add the dal and boil it for 5 min till all the aroma of the seasoning is well absorbed by the dal. Garnish with corainder leaves. serve hot with puran  poli or rice

Ragda Pattice(pattie)

Yummy road side snack in many parts of Mumbai. Ragda is the white peas and the pattie is made of potatoes. Its interesting to know how the spelling of pattie turned into pattice and it has been called Pattice since the time I know.

Ingredients:
White peas: 2cups
Potatoes: 4 medium sized boiled,peeled
Turmeric: 1/2 tsp
Green chillies: 3nos chopped finely
Chopped Onion: 1/2 cup optional
Chopped Tomatoes: 1/2 cup optional
Red chutney: 1-2 tbsp
Tamarind Chutney: 3tbsp
Dhaniya/Jeera powder: 2 tsp
Nylon sev:  for garnish
Chat Masala powder to taste
Salt to taste
Oil for shallow frying the pattie

Method:
Soak the White pea overnight in water. Drain the water and preassure cook  the peas with salt and turmeric for 20 min on sim till soft.
Mash the boiled potatoes and include salt, green chillies and corainder leaves. Make palm sized patties and keep it aside.
Heat oil in a shallow frying pan and fry the pattie till nice golden on both the sides.

Assemble:

In a serving bowl, serve two pattie and pour hot Ragda gravy on top. Sprinkle all the dry masala and chopped onion and tomatoes (optional).Spoon in Red chutney and tamarind chutney. Garnish it with corainder leaves and nylon sev and serve hot.