Mirchiya Bhaji-Buldhana Dal Gandori (Spicy sorrel lentil curry)
A Buldhana local version of khandeshi dal gandori also affectionately called mirchiya bhaji owing to heavy use of green chillies
Ingredients
To be pressure cooked together
- 1/2 cups Toor dal
- 1/2 cups Peanuts Soaked
- 1/4 cups Coconut chips
- 3 cups Water
To be blended together
- 500 grams Ambatchuka leaves
- 8 nos Green chillies
- 1/4 cup Water
Mirchiya bhaji
- 1/2 cup Peanut oil
- 2 tbsp Cashew
- 2 tsp Cumin
- 6 big cloves Crushed garlic
- 1.5 cup Sorrel chilli paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Coriander powder
- 3 cups Cooked Peanut-coconut-pigeon pea
- 1 litre Hot water
- to taste Salt
- 1tsp Kala masala
- 4tbsp Coriander leaves
- 1 nos Lemon juice
Instructions
- 1. Soak and keep peanuts aside (If on time preparation then soak in hot water)You may also soak the toor dal if needed.1/2 cups Peanuts
- 2. Clean, pluck and wash Ambatchuka leaves.500 grams Ambatchuka leaves
- 3. Pick, wash thoroughly and pressure cook toor dal along with soaked peanuts and coconut chips.1/2 cups Toor dal, 1/2 cups Peanuts, 1/4 cups Coconut chips, 3 cups Water
- 4. Let the pressure subside. Open and blend the dal using a mechanical/electric blender.
- 5. Blend Ambatchuka bhaji and green chillies together with the help of little water.500 grams Ambatchuka leaves, 8 nos Green chillies, 1/4 cup Water
- 6. Ina pan heat oil, golden fry cashews and remove them with the help of slotted spoon.1/2 cup Peanut oil, 2 tbsp Cashew
- 7. Crackle cumin seeds followed by garlic.6 big cloves Crushed garlic, 2 tsp Cumin
- 8. Add the blended sorrel chilli paste.1.5 cup Sorrel chilli paste
- 9. Add regular masalas- haldi, dhaniya jeera, lalmirch and sauté. Cook on medium flame till oil separates.1/4 tsp Turmeric powder, 1/2 tsp Chilli powder, 1 tsp Coriander powder
- 10. Add the blended dal along with peanuts and coconut.3 cups Cooked Peanut-coconut-pigeon pea
- 11. Add salt to taste and required amount of hot water to make a thin curry.to taste Salt, 1 litre Hot water
- 12. Let the curry simmer on low flame till the flavors are well mixed and the curry becomes full bodied.
- 13. Lastly add kala masala, coriander leaves, fried cashews a few minutes before you turn off the flame.1tsp Kala masala, 4tbsp Coriander leaves
- 14. Finish with a squeeze of lime juice to enhance the spicy kick and finger-licking taste.1 nos Lemon juice
Notes
Adding of cashew is totally optional.
Separately cooking the peanuts will help protecting the dal color (By not lending a pinkish hue to the dal water).
The regular masalas are just in namesake quantities can be totally skipped.