This is yet another delicacy from the northern part of this beautiful country which struck me a source of amazement and adulation. Very humble and simple recipe elegantly chanting the richness and historical veneration of what our motherland has to offer. Despite the nomination of this treasure as truly divine, this self satiating meal has been truncated its prevalence because of its restriction to the streets of Moradabad, Uttar Pradesh. Moradabad, or the city Of Brass as it is eminently known, has the culinary regime of some of the best chaats that we relish today. One should not refute to profess that this was the place of inception or birth for chaats. Another secret realization that I inhabited was that this was the place that introduced the use of raw onions as an integral part of chaats, and also conceptualized the first iteration of chaat masala and the use of chilli powder and green chillies together to give cooked food a new flavorful twist.
As I was recruited for one of the star hotels as an executive chef in Delhi N C R, I was surprised and spell bound at the many dishes and delicacies that this state had to offer to food enthusiasts. It was here that I learned and really admired the simplicity and aura of this dish. Very simple to make and really delicious specially with a different type of a tangy chutney and a bread that is so different and sublime.
This is a bland dal that is seasoned as per customer`s preference…and is served in a bowl that is made of leaves which is called “Pattal”, either made of banyan leaves or sal leaves. This is what surprises me that people who are staying rural areas and villages are so thoughtful and diligent on nonpolluting the earth with the non-degradable waste.
They also use earthern cups called “Kullad” to serve this dal and it just an elation to watch people eat of these earthern monuments. These little cups are stacked one on top of the other on the cart besides the slow cooked hot dal dispensed through a steel sauce pot. It is such a pleasure to watch this set up across the streets of Moradabad.
This is again an unforgotten recipe and delicacy that you will not find in any cookbooks. This is a very simple recipe but the intricacy is in the making of the dish that relates to its texture and taste.Incidentally Moradabadi Dal is more of a starter than a part of the main course.
( Recipe Courtesy – Sunil Kumar )
Yellow (Dhuli) moong daal 500 gms
Water 1250 Ml
Garnish & Accompaniments
Fresh grated ginger
Green coriander chutney
Dried whole red chillies deep fried
Ajwain, jeera, dhania powder, hing (roasted and powdered)
Green chillies, chopped
Cubes Melted butter
Fresh paneer crumbled
Cook the dal and water on low flame until it is completely over cooked and is nearly a paste.. Set aside. Cook it until it becomes approx three four cups only.
Serve in bowls with all of he garnishes mentioned above. . Finally drizzle with lemon juice and serve.
However, the best way to have the dal is to serve it with black salt, green chutney / tamarind chutney, chopped onion and chopped corriander leaves with juliennes of ginger and green chillies.
AAhhh !!!! Don`t forget a dollop of pure butter or ghee on top of everything.
Milk 01 litre
Gram Flour 300 gms
Whole Wheat Flour 500 gms
Semolina 200 gms
Refined Flour 200 gms
Unsalted Butter 250 gms
Caster Sugar 250 gms
Dry Fruits & Nuts 150 gms
White Sesame Seeds 50 gms
Knead into a dough and rest for 30 minutes. Add in the nuts and knead again until homogenized. Roll out the dough and cut it into squares of 8cm each, roll it in sesame seeds and cook it in a tandoor until browned and thoroughly cooked. Serve it drenched in pure melted ghee.
The name itself denotes the synonym of this beauty as it is a cross between a biscuit and a bread.This kind of a bread is a very rare commodity and will be seldom found in the vicinity. Something very unique and simply celestial.
Another lip smacking recipe I must say specially had for winters with a squeeze of lemon juice to enhance the flavor and aroma of this rich heritage. Try it out and please let me know whether it could manage to tickle your taste buds and leave a memory to cherish in reminiscence.
Secret Tips From The Chef`s Pen :-
To fasten the process of cooking the dal, you can use a little bit of cooking soda while cooking. It will reduce the time of cooking to half.
You can also use a pressure cooker to cook the dal. Remember it should become yellow soup and not a single grain should be visible.
After making the dough for the roti, allow it to rest for 30 minutes to relax the gluten.
Ideally, it is baked in a Haldwani tandoor ( interior made of iron than the regualar mud ) but if you don`t have tandoor at home, you can also use regular oven for the same.Only difference will be that you will not get the taste and earthy feel of the tandoor.
The trick for a good roti is the mixing of the ingredients into a dough. Do not knead the dough for a long time or else it will abstain from becoming flaky and crispy. It should be crisp from the outside and soft from the inside.