Chana dal with zucchini

1. Wash well and then soak chana dal in clear water over night.
2. Add black pepper corn, red round Chile pepper, 1-2 star anise, green cardamom,  salt, turmeric and aamchur (dry mango powder) in a pressure cooker, cook till the steam appears.
3. In a frying pan, add diced (half-moon) zucchini (green or yellow), panch phoran, and halved heirloom tomatoes. Add salt, kashmiri mirch and bhaja masala (dry roasted- cumin-coriander-red chilies). Cook till oil separates.
4. Add the zucchini mix, a pinch of hing (asafoetida)  and ghee (for smell). Simmer till done.

Kanch kolar kofta kadhi (plantain/green banana balls in gram flour-yogurt gravy)

This recipe is like a Punjabi munda marrying a Bangali meye. I wanted to make kancha kolar kofta but I didn't want to use the traditional Bengali gravy and thought of making it in kadhi gravy that uses besan (gram flour) and yogurt.

Method:

1. Boil 4 potatoes and  3 medium-sized plantains in a microwave safe bowl for 10-15 minutes with water. (makes about 10- 15 balls)
   
2. Peel and mash the vegetables. Add salt, turmeric, dry roasted cumin-coriander-red chili powder, minced cilantro, green chilis and ginger. Roll into balls. 
   
3. Deep fry in batches. Turn frequently.
   
4. For the gravy, beat yogurt with salt, turmeric, kashmiri mirch powder,  bhaja masala, and besan.
   
5. In a wok, fry minced onions, cumin seeds, black mustard seeds, 2 red chilies broken, and 1 bay leaf broken in half.  Add the gravy and cook in low heat till it boils, adjust water, salt and spices for taste.
6. Finally, add the kofta balls, simmer for a while. Serve with rice or roti. 

(You may add curry leaves in the gravy)

Cilantro fish

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