Best Subru Uncles Toor Ki Dalsindhi Style Dad Mom And I Love And Recipes

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SUBRU UNCLE'S TOOR KI DAL(SINDHI STYLE) DAD, MOM AND I LOVE AND



Subru Uncle's Toor Ki Dal(sindhi Style) Dad, Mom and I Love And image

This is the lentil curry that Subru uncle(our Chef at home in Muscat for the last 13 years!) makes almost thrice(or more) a week! My dad simply loves this lentil curry. He says he can have this 365 times a year, every single day, and be really happy! This is my dad's FAVOURITE food in the world! He wants me to make this for him while we are on holiday in the US! I have learnt this today! Since I am trying to cut on salt and oil in my food, I don't have this alot(though I have to admit, I love this too!). This is a very flavourful and tasty lentil curry. You can have a bowl of this on a cold winter night as a soup all by itself! This is the traditional Sindhi recipe for this curry. Some people(Gujrati Indians) add sugar to sweeten this, but we like it spicy! Yet, you will be amazed that this is not very spicy at all, but really a great lunch alongwith rice and yogurt! I'm so glad I finally have this down pat! Enjoy this curry that I'm posting with special honour to Subru uncle who gave me the sweetest compliment today saying that, "Your my daughter with cotton hands!" ;-)

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups yellow lentils, cleaned, washed and drained (Toor dal)
4 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seed
15 fresh curry leaves, washed and torn
3 inches fresh ginger, peeled, washed and finely chopped
2 teaspoons asafoetida powder (commonly called 'hing' in Hindi)
2 medium green chilies, washed and chopped
2 medium fresh tomatoes, washed, peeled and chopped
11 1/4 cups water, divided
2/3 cup tamarind pulp
1/2 teaspoon red chili powder
2 teaspoons turmeric powder
4 teaspoons salt

Steps:

  • Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
  • Heat oil in a pot on medium-high flame.
  • Once its hot, add mustard seeds, methi seeds and cumin seeds.
  • Allow to splutter and crackle.
  • Once they stop doing so, add in the curry leaves and ginger.
  • Stir-fry for 5 minutes until the raw smell of ginger is gone.
  • Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
  • Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
  • Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
  • Mix well and cook on high flame until the tomatoes are softened.
  • Add salt, red chilli powder and turmeric powder.
  • Mix well.
  • Extract tamarind pulp from tamarind to use as tamarind water.
  • To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
  • Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
  • There is no need to pass this through a strainer- use it directly!
  • Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
  • Mix well and allow it to cook on medium-high flame for 5 minutes.
  • In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
  • Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
  • Allow this to come to a boil.
  • Lower flame and cook for 10 more minutes on a simmer.
  • Remove from flame and serve immediately with cooked long-grain white Basmati rice.
  • Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
  • My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
  • Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!

Nutrition Facts : Calories 453.6, Fat 15.2, SaturatedFat 2, Sodium 2367.4, Carbohydrate 61.8, Fiber 24.7, Sugar 15.6, Protein 20.7

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE



Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love image

This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 20

3 cups water (or boiled toor dal, yellow lentils water, I used the boiled yellow lentils water)
5 teaspoons salt
6 tablespoons oil
2 medium green chilies, slit
2 inches fresh ginger, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
5 tablespoons whole black peppercorns
1 cup of fresh curry leaf, washed and torn
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon fenugreek seeds (methi)
3 whole red chilies
2 medium tomatoes, washed, peeled and chopped into cubes
1/4 cup water (This is to be added to cook the tomatoes)
1/2 teaspoon red chili powder
2 teaspoons turmeric powder
1 1/2 teaspoons coriander powder
7 cups water (This is added to prepare the curry for rasam. You can add more or less depending on the consistency)
1/2 cup tamarind pulp
3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)

Steps:

  • With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
  • Keep aside.
  • Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
  • Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
  • Transfer the tamarind pulp in a clean bowl.
  • Keep aside.
  • Heat oil in a pot on medium-high flame.
  • When its hot, add mustard seeds, methi seeds and cumin seeds.
  • Allow to splutter and crackle.
  • Once it stops spluttering and crackling, add curry leaves and green chillies.
  • Stir-fry for a minute or two.
  • Then add the whole red chillies and stir-fry for another minute.
  • Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
  • Mix well.
  • Then add turmeric powder, red chilli powder and corriander powder.
  • Mix well and continue to stir-fry for 2-3 minutes.
  • Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
  • Squeeze them as well as you can to extract the juice/pulp out of them.
  • Now add the crushed tomatoes alongwith the juice squeezed out.
  • Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
  • Add salt and mix well.
  • Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
  • Stir well and bring to a boil.
  • Lower flame, then add about 7 cups more of water.
  • You can add upto 3-4 cups more also, if required.
  • Mix well and allow it to boil for 15 minutes.
  • Then add tamarind pulp and stir well.
  • Boil for 10-15 more minutes.
  • Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Nutrition Facts : Calories 175.5, Fat 14.2, SaturatedFat 1.9, Sodium 1963.6, Carbohydrate 12.6, Fiber 2.1, Sugar 8.8, Protein 1.8

A RAMCHANDANI SPECIAL: SUBRU UNCLE'S TRADITIONAL SINDHI CURRY MO



A Ramchandani Special: Subru Uncle's Traditional Sindhi Curry Mo image

This is the traditional style in which we prepare Sindhi curry. My dad is ADDICTED to this just as he is dedicated to his favourite lentil curry(Toor dal). Even my picky eater bro does full justice to this curry. I stay away from this while watching my weight because of the fat in it. It is a very filling meal when served accompanied with rice and yogurt/a raita of your choice. It is VERY TASTY! This is a family special that smells wonderful while cooking and for which we are famous among family and friends'. We take this at all the potluck parties we go to and it's the first thing to get over! It's sinful, but very good! I will be making this alot in US while on my holiday on dad's special request! Hope you enjoy this as much as we all do!

Provided by Charishma_Ramchanda

Categories     Curries

Time 3h40m

Yield 8-10 serving(s)

Number Of Ingredients 22

4 -5 large vegetable drumsticks, washed and chopped into 2 inch pieces
4 cups ladyfingers, washed,ends trimmed and chopped
3 medium potatoes, peeled,washed,cut into cubes and boiled until tender
2 cups chopped yams (commonly called 'suran' in Hindi)
2 cups chopped flat indian beans (commonly called 'guavar' in Hindi)
2 cups white pumpkin, cubed (Indian gourd) (optional)
2 medium carrots, washed,peeled and cut into cubes (optional)
5 -6 small green chilies, washed,ends trimmed and finely chopped
2 teaspoons turmeric powder
1 1/4 teaspoons red chili powder
4 tablespoons oil
2 large tomatoes, washed,peeled and chopped
1 teaspoon fenugreek seeds (methi)
2 teaspoons cumin seeds
2 inches fresh ginger, peeled,washed and finely chopped
35 fresh curry leaves, washed and torn (divided)
5 teaspoons gram flour
2 tablespoons asafoetida powder (commonly called as 'hing' in Hindi)
24 cups water
5 teaspoons salt, divided
2 cups tamarind pulp, divided
5 tablespoons chopped fresh coriander leaves, for garnishing

Steps:

  • Boil the potatoes in plenty of water until tender, drain and keep aside.
  • In the meantime, heat oil in a pot.
  • Add fenugreek (methi) seeds and allow it to crackle.
  • Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
  • Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
  • Mix well and stir-fry until the raw smell of ginger is gone.
  • This takes about 5 minutes.
  • Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
  • (Note: Use 5 tsps. heaped of gramflour).
  • Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
  • Stir-fry for 3-4 minutes on high flame.
  • Stir in water, turmeric powder and red chilli powder.
  • Add tomatoes, yam and flat Indian beans (guavar).
  • Bring to a boil.
  • Lower flame, add 4 tsps.
  • of salt and mix well.
  • Allow the curry to come to a boil twice (two times) again.
  • In the meantime, soak the ladyfinger with 1 tsp.
  • of salt in 1 cup of tamarind water (see the following steps to know how to make it).
  • Bring this to a boil.
  • This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
  • (This is a special tip passed on to me from Subru uncle!).
  • Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
  • In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
  • Measure out 1 cup of this pulp.
  • This pulp is what I call'tamarind water'.
  • Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
  • Now add this tamarind water to the curry.
  • Boil for 30 minutes.
  • Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
  • Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
  • You can use them if you wish to.
  • ENJOY!

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE



Subru Uncle's Delicious S. Indian Sambar Veg Curry We All Love image

This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 22

4 teaspoons salt
2 1/4 tablespoons sambar garam masala powder (I use the MTR Madras Sambar Masala powder brand, that's the brand I love the best)
1 1/2 tablespoons asafoetida powder (known as "hing" in Hindi)
1 cup yellow lentils, cleaned, washed, soaked in plenty of water and drained (toor dal)
1 1/2 cups peeled washed and diced yams (known as "sooran" in Hindi)
1 small potato, peeled, washed and diced
5 -6 garlic cloves, peeled, washed and slit lengthwise (slit each clove of garlic into 3 parts lengthwise)
1 small carrot, peeled, washed and diced
1/2 cup flat indian beans, washed, ends trimmed and chopped into 1 inch size pieces (commonly called "guavar" in Hindi)
2 large vegetable drumsticks, washed, peeled, ends trimmed and chopped into 2 inch sized pieces
3 cups water
2 teaspoons turmeric powder
2 medium green chilies, washed and slit lengthwise
20 fresh curry leaves, washed and torn between the palms of your hands
1 teaspoon cumin seed
1 teaspoon mustard seeds
5 -6 tablespoons oil
1 large tomatoes, washed, peeled and chopped
10 -12 okra, washed and chopped into 1 inch size pieces (commonly called ladyfingers or "bhindi" in Hindi)
5 whole red chilies
1/2 cup tamarind pulp or 1/2 cup tamarind juice
1 teaspoon methi seeds

Steps:

  • Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
  • Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
  • Once you have squeezed out half a cup, transfer this to a pot.
  • Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
  • Add the chopped ladyfinger to the pot.
  • Allow to boil for 5 minutes.
  • This is a neat trick Subru uncle's taught me.
  • By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
  • Remove from heat and keep aside.
  • Now, take a large pot in which you will be preparing the sambar.
  • Heat the pot on medium-high flame.
  • Once its hot, pour 3 cups of water in it.
  • Add the drained toor dal (yellow lentils) and mix well.
  • Add garlic and mix well.
  • Allow it to boil well (for about 15 minutes).
  • Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
  • Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
  • Fold in the chopped tomatoes.
  • Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
  • In the meantime, prepare the seasoning.
  • For this, heat oil in a non-stick frying pan on medium-high flame.
  • Once it's hot, add mustard seeds, methi seeds and cumin seeds.
  • Allow to crackle and splutter.
  • Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
  • Mix well and stir-fry for 2 minutes on medium flame.
  • Remove the pan from heat.
  • Add this seasoning to the sambar.
  • Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE



Subru Uncle's Channa Masala(Delicious Chickpea Curry We All Love image

This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.

Provided by Charishma_Ramchanda

Categories     Curries

Time P1DT45m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups chickpeas, soaked overnight in plenty of water
4 small onions, peeled, washed and finely chopped
5 -6 garlic cloves, peeled, washed and finely chopped
2 inches fresh ginger, peeled, washed and finely chopped
1 -2 medium green chili, washed, ends trimmed and slit
1 tablespoon cumin seed
4 tablespoons pure wesson canola oil
1 1/2 teaspoons turmeric powder
3 teaspoons coriander powder
2 bay leaves
1/2 teaspoon baking powder
1/4 cup water, to cook tomatoes
2 medium tomatoes, washed, peeled and finely chopped
3/4 teaspoon red chili powder
3 teaspoons salt
1 teaspoon garam masala powder
1/2 cup tamarind juice

Steps:

  • Soak the chickpeas overnight in a large pot in lots of water.
  • The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
  • Bring to a boil.
  • If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
  • Boil until the chickpeas are tender.
  • Remove from heat and keep aside.
  • Heat oil in a large pot on high flame.
  • Once its hot, toss in the cumin seeds.
  • Allow to crackle.
  • Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
  • Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
  • Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
  • Add turmeric, red chilli and corriander powders.
  • Mix well and stir-fry for 5 minutes on medium flame.
  • Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
  • Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
  • The consistency of the tomato mixture should be mushy and in simpler words, really soft.
  • Add 3 tsps.
  • of salt.
  • Mix well.
  • Add a little shy of 1/2 cup tamarind juice.
  • Stir in garam masala powder.
  • Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
  • Mix well and boil on high flame for 10 minutes.
  • Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.

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