Categories
Appetizers/Snacks Baking Easy Recipes Lentils Snacks

Bajri (Millet) Crackers With Chana Dal dip

A sense of rejuvenation entwines me as I hit the publish button.Being out of touch for more than 4 months, a part of me always felt incomplete,unfulfilled. While I was away, I realized the role of blogging in my life – I missed it. Thank you so much for all your kind emails, tweets & messages. I knew I had to be back in action soon. I am doing better than before & hope to update this space often now.

Last few months have been rough, less of ups, lots of down. Keeping health issues aside, my mind was irrational, loud & restless. I had loads to complain & challenge. I denied the things which came my way, I failed to handle them. Sometimes, life takes its own course and no matter how hard you try to tame it, it does not reciprocate. The very fact that I felt a certain way at that point in my life, I had no choice but to understand that this was meant to be.The sooner I did , the easier it got. The more I questioned : “Why me?”, the difficult it became. There was no force within me that could change the situation, no magic wand or a click of fingers to set it all right, all I  got was inner strength to sail me  through. When faith falters & hopes diminish, its best to reach out for that simmering potential inside to navigate, exactly what I want to do right now.

For long, I wanted to bake crackers at home,or let me put it this way-  I wanted to experiment with savory, whole grain flour baking with an indian touch.I tried the cracker recipe below with a mix of whole wheat & fine wheat flour a couple of times, but it left me wanting for more – something more healthy perhaps? and simple,crispy, spicy too at the same time.Not the most fancy looking crackers around- these are spiced similar to deep fried indian snack – mathri and I think I got what I was looking for this time. Bajri or millet is a gluten free, whole grain widely popular in India to make porridge, flatbreads or pancakes. I did not like it much the first time I ate it but now, its an acquired taste for me especially when I want a break from carbs.

The dip to go along is made with chana (split bengal gram) lentils, which is my new found way to eat them. Rated lowest GI (glycemic index) lentils, these score high when it comes to an earthy, nutty taste.Chana dal yields better amongst lentils to dip-making coz they do not turn into a slimy mush if cooked properly. Easily available in indian stores & tasting similar to garbanzo beans, these lentils are something you would want to stock on.

P,did not care much for the crackers but liked this dip.He polished it off with baked potato chips in the name of healthy food.I found myself snacking on these batch after batch. Somehow the combo is addictive – reminds me of the rajasthani meals at Dilli Haat – bajra roti & masala chana dal.

Yield – About 2 dozen

Ingredients

  • 1 cup fine bajri atta (millet flour)
  • 1/2 cup atta (whole wheat flour)
  • 2.5 tbsp olive oil
  • 1/4 tsp ajwain (carom seeds)
  • 1/4 tsp red chilli flakes (optional)
  • 1 tsp salt
  • 1/2 cup + 3 tbsp water (or as required for kneading the dough)
Method
Combine all the ingredients except water in a big bowl. Rub with fingers till the mixture resembles grains.
Start adding water slowly & mixing with hands so as to form a soft, pliable dough. Cover the dough with a damp kitchen towel & let rest for 15 minutes.
Meanwhile preheat oven to 3o0 F / 150 C. Line a cookie sheet with parchment.
Knead the rested dough for 2-3 minutes and pinch into equal portions. Thinly roll out the equal portions on a flour dusted surface or between sheets of parchment.
With the help of fork, pick the rolled dough so that it does not fluff while baking. Using a pizza cutter or sharp knife, cut the rolled dough into desired shape.
 Transfer to the cookie sheet and bake for 25-30 minutes or until done & crisp. You will need to check midway & flip the crackers to ensure even baking.
Cool the crackers on a rack and store in air tight containers for upto 2 weeks.
Chana Dal Dip (Makes about 1.5 cups)
Ingredients
  • 1 cup chana dal (split bengal grams)
  • 1/4 tsp turmeric powder
  • salt to taste
  • 3 cups water
  • 4 cloves garlic,chopped
  • 1 ” fresh ginger shoot, chopped
  • 1 serrano chili, chopped (remove seeds to adjust heat)
  • 1/4 cup cilantro, chopped
  • 1/4 tsp roasted cumin seeds
  • 1/2 tsp garam masala
  • 1 tbsp fresh lime juice
  • 1/4 cup olive oil + more to drizzle
Method
 

Soak the chana dal in water for atleast 6 hours or overnight. Pressure cook the dal along with turmeric powder & salt in the soaking liquid on high for 2 whistles. Alternatively you can cook the dal in a pot with lid (for about 40-45 minutes) till tender.

Transfer the cooked & cooled dal to the food processor along with garlic, ginger, cilantro chili & lime juice. Pulse 10-12 times slowly adding oil until smooth. You can further adjust the consistency using the reserved cooking liquid. Check the salt & adjust if required.
Drain & reserve the liquid (this liquid can be used as stock or to knead savory doughs).Let the dal cool to room temperature.
Transfer to the serving bowl, drizzle some olive oil, garnish with chopped cilantro & serve along with bajri crackers.(recipe above)
Store refrigerated in air tight container for  4-5 days.

Note : This recipe has a strong garlic flavor. You can reduce or omit garlic quantity as per your liking.

Enjoy & Thanks for stopping by!

Categories
Easy Recipes Lentils Side Dishes Vegetarian

Sukhi Urad Dal – Tempered Dry Lentils

Pr

Ingredients: – (Serves 2-3) 

The recipe can be used to make any lentil variety you wish to. Just adjust the cooking time depending on the lentil type and whether it is split or whole.

  • 3/4 cup dhuli urad  (Split urad lentils, easily available in indian stores)
  • Water for Soaking (as a thumb rule, 1:3 ratio of lentils to water)
  • 1/2 cup water for cooking (or as required, depends on how old your lentils are, grain size etc)
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • Fresh lime juice (as per taste)

For Tempering: –

  • 3 tbsp ghee (clarified butter)
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp sabut dhania (coriander seeds), crushed
  • 1/4 tsp hing powder (asafoetida)
  • 1/2 cup sliced onions
  • 2 tbsp fresh ginger julians
  • 3 garlic cloves, finely chopped
  • 1/2 tsp red chili powder
  • 3 Thai green chilies, chopped (adjust to tolerance)

Notes: Hing (asafoetida) is a pungent, unpleasant smelling indian spice but adds a lot of flavor to the tempering. Try getting it in powdered form in indian stores, trust me its worth the buy!

Method: –

Pick the urad dal and thoroughly wash it under a stream of water, 2-3 times. Let soak in enough water for at least 4-5 hours. Note: Soaking the dal is really important so that you don’t end up overcooking it on the stove. Once soaked, drain the water & discard. Spread the soaked lentils on a paper towel.

Cooking the Dal (lentils) – In a heavy bottomed pot with a lid/kadhai, add the soaked lentils along with turmeric powder, salt to taste & 1/2 cup of water. Note: -This quantity of water may sound less, but if your lentils are soaked properly, this amount of water is sufficient to cook them. Transfer the pot to the stovetop, cover with a lid & let the water come to a boil on high heat. When boiling, you will see some scum/foam on top of the lentils.Using a spoon, remove it. Once boiling,reduce the heat to minimum and let the lentils cook on low for about 8-10 minutes. You may need to go and gently stir once or twice in between while cooking to prevent lentils from sticking to bottom. Also if you feel that water needs to be adjusted, do so but add very less quantity of water at a time. The whole idea is not to end up with mushy lentils. We want the grains to remain intact and al dente. After you see that all the water has been absorbed by the lentils (approx 12 minutes from start), remove from heat and let the lentils sit in their own steam for 5-8 minutes. Fluff up with the help of fork once done. Tip:-Once the lentils have cooked & are hot, avoid stirring or mixing too much- they will become mushy.

Tempering the Dal: In a saucepan, add the ghee and let heat on medium. Once heated, add the cumin & coriander seeds and let crackle for about 30 secs. Be careful while adding the spices to hot ghee, they splutter. Reduce the heat to low and add the hing powder, sauté for 10 seconds. Just take care that the spices don’t burn. Add the ginger julians and garlic next and cook for 1-2 minutes till you smell the aroma. Increase the heat to medium and add the sliced onions and let the onions cook till they turn golden brown.About 5-8 minutes. Remove from heat once the onions have browned and add the red chili powder.

Immediately add this tempering to the cooked lentils along with garam masala and chopped green chilies. Mix thoroughly, adjust the salt if required and squirt some fresh lime juice.A dollop of melted ghee on top tastes amazing too.

Serve warm with flatbreads or rice.