In the second episode of the Dakhni food series, DH's Asra Mavad is on a mission to break some stereotypes about Bengaluru Muslim food. She is meeting with a house chef in Bengaluru, who teaches her to cook a unique vegetarian meal - the bhaaji ka chaar.
Don't miss the green chicken phall - a dish that can also be made with potatoes.
SADIYA'S RECIPES
BHAJI KA CHAAR
A tangy gravy prepared out of the stock of dal and greens (in this case green beans) and served with a side of the vegetable.
Cuisine: Bengaluru Dakhni Muslim
Serves 4
Ingredients for bhaji
250g green beans
1 cup Toor (Arhar) dal
2 - 3 medium sized onions
1/2 cup coconut chopped to small pieces
3 - 4 dry red chillies
1 pod garlic
Coriander
Curry leaves
2 - 3 tsp oil
Salt to taste
Ingredients for chaar
Beans and toor dal stock.
1 tablespoon oil
1 - 2 medium sized onions.
2 tomatoes.
3 - 4 inch piece of coconut
1 pod garlic
2 tsp cumin seeds
1 tsp black pepper corn
4 - 5 dry red chillies
50g fresh coriander
1 tsp tamarind
Curry leaves
Mustard seeds
Salt to taste
DIRECTIONS
Bhaji
1. To begin making the stock, add toor dal and to a litre of water and boil for 8 - 10 minutes. Add the green beans and cook for another 8 minutes. Strain the water from beans and dal. Save this stock for the chaar.
2. Add red chillies, few curry leaves, garlic and coconut bits to a mixer and ground coarsely. Once this is done, heat oil in a pan, add the blended mixture and saute for a few minutes.
3. Add finely chopped onions, and add salt to taste. Stir well.
4. Add the semi boiled green beans and dal. Add chopped coriander, saute on a high flame. Add a little water and close the lid and cook for 5 mins on a low flame. The bhaji is ready.
DIRECTIONS
Chaar
1. Roast onions, tomatoes directly on fire.
2. Do the same for the piece of coconut. Keep both aside.
3. Take a pan and dry roast zeera, black peppercorns, red chillies, curry leaves and garlic.
4. Add all the roasted ingredients to a mixer along with tamarind paste and coriander.
5. Add the stock of the green beans and toor dal along with the rest of the ingredients.
6. Blend till you get a smooth texture.
7. To season the chaar, heat oil in a vessel. Add mustard seeds, curry leaves, and half a sliced onion.
8. Pour the paste that is in the jar and add water accordingly (the texture should be slightly liquid). Boil it for about 2-3 minutes. The chaar is ready.
Serve bhaji and chaar with plain rice or ragi ball/ragi mudde.
CHICKEN GREEN PHAAL
Chicken green (hari) phaal is a popular side dish among the Muslims in Bengaluru. It can be whipped up in a jiffy and can be served with rotis or rice. The chicken can also be replaced with mutton or potatoes (cooking time differs).
Ingredients
1 kg chicken
2 tbsp cooking oil
100 gms fresh coriander
1 onion
3 - 4 green chillies
2 tsp black pepper
2 tsp ginger garlic paste
DIRECTIONS
1. Add half an onion, coriander, green chillies and black peppercorn to a mixer and blend to a fine paste. Keep aside.
Don't miss the green chicken phall - a dish that can also be made with potatoes.
SADIYA'S RECIPES
BHAJI KA CHAAR
A tangy gravy prepared out of the stock of dal and greens (in this case green beans) and served with a side of the vegetable.
Cuisine: Bengaluru Dakhni Muslim
Serves 4
Ingredients for bhaji
250g green beans
1 cup Toor (Arhar) dal
2 - 3 medium sized onions
1/2 cup coconut chopped to small pieces
3 - 4 dry red chillies
1 pod garlic
Coriander
Curry leaves
2 - 3 tsp oil
Salt to taste
Ingredients for chaar
Beans and toor dal stock.
1 tablespoon oil
1 - 2 medium sized onions.
2 tomatoes.
3 - 4 inch piece of coconut
1 pod garlic
2 tsp cumin seeds
1 tsp black pepper corn
4 - 5 dry red chillies
50g fresh coriander
1 tsp tamarind
Curry leaves
Mustard seeds
Salt to taste
DIRECTIONS
Bhaji
1. To begin making the stock, add toor dal and to a litre of water and boil for 8 - 10 minutes. Add the green beans and cook for another 8 minutes. Strain the water from beans and dal. Save this stock for the chaar.
2. Add red chillies, few curry leaves, garlic and coconut bits to a mixer and ground coarsely. Once this is done, heat oil in a pan, add the blended mixture and saute for a few minutes.
3. Add finely chopped onions, and add salt to taste. Stir well.
4. Add the semi boiled green beans and dal. Add chopped coriander, saute on a high flame. Add a little water and close the lid and cook for 5 mins on a low flame. The bhaji is ready.
DIRECTIONS
Chaar
1. Roast onions, tomatoes directly on fire.
2. Do the same for the piece of coconut. Keep both aside.
3. Take a pan and dry roast zeera, black peppercorns, red chillies, curry leaves and garlic.
4. Add all the roasted ingredients to a mixer along with tamarind paste and coriander.
5. Add the stock of the green beans and toor dal along with the rest of the ingredients.
6. Blend till you get a smooth texture.
7. To season the chaar, heat oil in a vessel. Add mustard seeds, curry leaves, and half a sliced onion.
8. Pour the paste that is in the jar and add water accordingly (the texture should be slightly liquid). Boil it for about 2-3 minutes. The chaar is ready.
Serve bhaji and chaar with plain rice or ragi ball/ragi mudde.
CHICKEN GREEN PHAAL
Chicken green (hari) phaal is a popular side dish among the Muslims in Bengaluru. It can be whipped up in a jiffy and can be served with rotis or rice. The chicken can also be replaced with mutton or potatoes (cooking time differs).
Ingredients
1 kg chicken
2 tbsp cooking oil
100 gms fresh coriander
1 onion
3 - 4 green chillies
2 tsp black pepper
2 tsp ginger garlic paste
DIRECTIONS
1. Add half an onion, coriander, green chillies and black peppercorn to a mixer and blend to a fine paste. Keep aside.
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