Shevgachya Shengachi/Drumsticks dal is a typical Maharashtrian delicacy. It has all the factors to complete a meal, very comforting and satisfies all the taste buds since it is spicy, sour, sweet and tangy.
Tur dal / Bengal gram 1 cup,oil 1 tabsp, Ginger finely chopped ½ tsp, garlic crushed 1 clove, Cumin seeds ½ tsp, Mustard seeds ½ tsp, Asafoetida ½ tsp, curry leaves 8 -10, green chillies slit 2/3, jaggery(Gul) 1 tabsp, kokum 4/5, turmeric powder ½ tsp, salt to taste, ghee 2 tabsp, drumsticks (shevgachi Sheng) 2/3 whole (peeled and cut into 4 inches lengthwise), freshly grated coconut 1 tabsp, chopped coriander leaves 1 tabsp.
Pressure cook the washed dal with some water, turmeric powder, asafetida and a tabsp of oil till soft. Heat some ghee in a wok and tamper the cumin and mustard seeds, add the green chillies, curry leaves and stir fry for a minute. Add ginger garlic and the drumsticks, stirfry for another minute, pour 100 mil of water and cover it with lid, allow the drumsticks to cook. Now add the cooked dal , salt, kokum, jiggery and blend it well. If too thick in consistency add another cup of water. Let it boil and blend well. Garnish it with coconut and coriander. Enjoy it with Bhakri or Bhaat and get the ultimate comfort feel.
Rajputana food is incomplete without the mention of the famed Dal-Baati. It started as a picnic food, now has become a distinctive cuisine of the state. The baatis or flaky round breads are baked over firewood in the villages and now in ovens. They are always served dipped in ghee accompanied with panchmel dal. No Rajutana festive or wedding menu is complete without this popular recipe.
1/4th cup of Spilt Bengal gram, spilt green gram, split black gram, whole green gram each. 3 tsp chili powder, ½ tsp turmeric powder, 1 tsp coriander and cumin seed powder, 4 cloves, 2 inches cinnamon, 2 green chilies slit, ½ tsp asafoetida, ½ tsp cumin seeds, handful of curry leaves, 3 tsp dried mango powder, 4 tbsp ghee (clarified butter) and salt to taste few strands of ginger Julienne.
Wash all the daals, and pressure cook it till soft. Then add the powdered masala to the daal and some water to make it in semi curry form. Let is boil for a few minutes. Then for the tampering, take ghee, heat it, crackle cumin seeds, asafoetida ginger and curry leaves and pour it all over the daal. Serve hot with the Baatis.
For 20 Baatis – 1 kg whole wheat flour, 100 grams corn, 100 grams Black chick pea. Grind them to make slightly coarse flour.
Add salt, 50 ml oil, I pinch of soda bicarbonate. Knead slightly on the firmer side. Keep it for half an hour to rest. Divide into 20 equal portions and roll them. Place them into a pre heated oven for 20 mins on 180 deg. Best way to know they are don’t is just pat them to hear the hollow sound and they become much lighter in weight once baked properly. Dip them in ghee…… and serve hot with the daal.
(For the non- vegetarian lovers instead of daal one can serve with hot n spicy curry of lamb. Recipe to follow soon.)