Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste Jaggery 1 tsp Tamarind soaked in water 1 inch Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
They are nothing but vegetarian ground chickpeas and herbs fritters served with tahini and hummus.They are naturally vegan and vegetarian usually used in pitas, sandwiches and salads.
Chickpeas are one of the important sources of protein especially for vegetarians.So these are healthy along with tasting delicious.I usually fry in avacado oil which is suitable for high heat cooking.So makes it much more healthier.You can fry in any Vegetable oil.
I soaked chickpeas overnight and used them the next day.The process is very easy.I have served this with a herbed tahini the recipe of which I will be sharing here too.I like to reduce cooking time so think of an idea where I can make 2 things out of 1 activity.
So without waiting ...lets dig in the recipe.
INGREDIENTS
For the falafel :
Soaked chickpeas 11/2 cup
Chopped Parsley 1/4 cup
Chopped Cilantro 1/2 cup
Green chillies 4 to 6 (as per your spice level)
Cumin seeds 11/2 tsp
Chickpea flout 1/4 cup
Chopped garlic 4 to 5 cloves
Baking soda 1/2 tsp
Avacado Oil/any cooking oil for frying
Sugar 1 tsp
Salt to taste
For Tahini:
Sesame seeds 1/4 cup
Cilantro paste (1/4th of the paste that we will blend for the falafel- given below in the instructions)
Olive oil 2 to 3 tbsp
Black pepper a pinch
Salt to taste
Instructions:
1.Soak the chickpeas submerged completely in water overnight as they will triple in size.
2.Drain and rinse the chickpeas .Blend it in a Mixer/Food processor coarsely like a powder.Keep aside
3.In the blender/food processor add chopped parsley, 1/4th of chopped cilantro, cumin seeds ,green chillies and blend to a fine paste.
4.In a big bowl,take the blended course chickpeas, add 3/4th of the blended cilantro paste.(Keep 1/4th part to use it in tahini.),chopped garlic ,some chopped cilantro, salt, sugar, baking soda and mix everything well to make a dough.
5.See the texture and add Chickpea flour to make a thick dough such that we can make balls out of it.
6.Refridgerate the dough for 30 minutes to 1 hour.
7.Meanwhile lets make a quick Tahini.Dry roast sesame seeds in a pan till they turn slightly brown and start spluttering.Turn off heat and keep it aside to cool.
8.Once cooled ,transfer it to the same blender in which you blended the cilantro paste.(I hope you have kept aside 1/4th of that paste😉)
9.Along with raosted sesame seeds and cilantro paste, add salt ,olive oil ,black pepper and blend to make a thick paste.Herbed Tahini is ready.
10.Take out the dough from the fridge .Make balls out of them with hands and deep fry in hot oil untill they turn golden and crisp.
11.Make sure you dont overcook them.
Then remove them to a paper towel lined plate.
12.Serve them hot along with Herbed Tahini.
I hope you will relish these yummy falafel balls just like how my family did.Do comment and share your feedback.
Comments
Post a Comment