 |
| DAL SANDWICH |
Ingredients
BREAD SLICES-8
CHAAT MASALA
TOMATO KETCHUP AS PER NEEDED
FOR DAL
TOOR DAL/PIGEON/ARHAR DAL-1/4 CUP
MOONG DAL-2 TBLSP
SALT AS PER NEEDED
TURMERIC POWDER-1/4 TSP
RED CHILLY POWDER-1/2 TSP
WATER 1/2 TO 1 CUP WATER
FOR TEMPERING THE DAL
OIL/GHEE- 1/2 TBLSP
MUSTARD -1 TSP
DRY RED CHILLY-1
GARAM MASALA-1/2 TO 1 TSP
FOR FILLING
POTATOES-4-5 SMALL ONES
CHILLI POWDER-1/2 TSP
TURMERIC POWDER1/4 TSP
AMCHUR/ DRY MANGO POWDER-1/4 TSP
SALT AS PER NEEDED
FOR GARNISHING
SEV(SAVOURY CHICKPEA FLOUR RIBBONS) -1/4 CUP
ONION-1
METHOD
1.WASH ,CLEAN AND PRESSURE COOK THE DAL.
2.ONCE DONE TRANSFER IT TO A PAN, MASH IT WELL AND ADD SALT, TURMERIC POWDER,CHILLY POWDER AND WATER.GIVE IT A MIX .
3.BRING IT TO A BOIL AND MAKE IT TO A THICK GRAVY- LIKE CONSISTENCY.
4.NOW DO THE TEMPERING,POUR IT INTO THE DAL ,MIX WELL AND KEEP ASIDE.
5..PRESSURE COOK,PEEL AND MASH POTATOES IN A MIXING BOWL .
6.SPRINKLE SALT,DRY MANGO POWDER ,CHILLI POWDER AND TURMERIC POWDER.MIX WELL.
7.DIVIDE IT INTO FOUR EQUAL PARTS.MAKE FOUR CUTLETS/PATTICES OUT OF IT AND KEEP ASIDE.
8.TAKE THE BREAD SLICES
9. APPLY TOMATO KETCHUP ,PLACE ONE CUTLET ABOVE IT, SPRINKLE CHAAT MASALA. PLACE THE SECOND SLICE .DO THE SAME WITH REST 3 SETS OF BREAD SLICES.
10.ARRANGE THEM ON A PLATE AND POUR DAL LIBERALLY OVER IT.
11.GARNISH WITH FINELY CHOPPED ONIONS AND SEV..:)
NOTES: YOU CAN USE DAL/ LENTIL OF YOUR CHOICE
:YOU CAN EVEN ADD GINGER GARLIC PASTE,ONIONS AND TOMATOES ALONG WITH GARAM MASALA,SAUTE AND ADD INTO THE DAL.
:INSTEAD OF SAUCE YOU CAN ALSO USE CORIANDER CHUTNEY ,SWEET TAMARIND CHUTNEY ETC
CHAAT MASALA
TOMATO KETCHUP AS PER NEEDED
FOR DAL
TOOR DAL/PIGEON/ARHAR DAL-1/4 CUP
MOONG DAL-2 TBLSP
SALT AS PER NEEDED
TURMERIC POWDER-1/4 TSP
RED CHILLY POWDER-1/2 TSP
WATER 1/2 TO 1 CUP WATER
FOR TEMPERING THE DAL
OIL/GHEE- 1/2 TBLSP
MUSTARD -1 TSP
DRY RED CHILLY-1
GARAM MASALA-1/2 TO 1 TSP
FOR FILLING
POTATOES-4-5 SMALL ONES
CHILLI POWDER-1/2 TSP
TURMERIC POWDER1/4 TSP
AMCHUR/ DRY MANGO POWDER-1/4 TSP
SALT AS PER NEEDED
FOR GARNISHING
SEV(SAVOURY CHICKPEA FLOUR RIBBONS) -1/4 CUP
ONION-1
METHOD
1.WASH ,CLEAN AND PRESSURE COOK THE DAL.
2.ONCE DONE TRANSFER IT TO A PAN, MASH IT WELL AND ADD SALT, TURMERIC POWDER,CHILLY POWDER AND WATER.GIVE IT A MIX .
3.BRING IT TO A BOIL AND MAKE IT TO A THICK GRAVY- LIKE CONSISTENCY.
4.NOW DO THE TEMPERING,POUR IT INTO THE DAL ,MIX WELL AND KEEP ASIDE.
5..PRESSURE COOK,PEEL AND MASH POTATOES IN A MIXING BOWL .
6.SPRINKLE SALT,DRY MANGO POWDER ,CHILLI POWDER AND TURMERIC POWDER.MIX WELL.
7.DIVIDE IT INTO FOUR EQUAL PARTS.MAKE FOUR CUTLETS/PATTICES OUT OF IT AND KEEP ASIDE.
8.TAKE THE BREAD SLICES
9. APPLY TOMATO KETCHUP ,PLACE ONE CUTLET ABOVE IT, SPRINKLE CHAAT MASALA. PLACE THE SECOND SLICE .DO THE SAME WITH REST 3 SETS OF BREAD SLICES.
10.ARRANGE THEM ON A PLATE AND POUR DAL LIBERALLY OVER IT.
11.GARNISH WITH FINELY CHOPPED ONIONS AND SEV..:)
NOTES: YOU CAN USE DAL/ LENTIL OF YOUR CHOICE
:YOU CAN EVEN ADD GINGER GARLIC PASTE,ONIONS AND TOMATOES ALONG WITH GARAM MASALA,SAUTE AND ADD INTO THE DAL.
:INSTEAD OF SAUCE YOU CAN ALSO USE CORIANDER CHUTNEY ,SWEET TAMARIND CHUTNEY ETC
No comments:
Post a Comment