Another one in the series of Saalan recipes after Mirch Ka Saalan published last month. I have tried to find out more about Saalan and the meaning of the word and it's origins but have not got far. One such source has been Chef Vaneet who has just opened a restaurant in Hong Kong called Babek (Check out website here).All of you in the vicinity please try it out. He has been known to me for over 10 years now and he can surely stir up magic with food. He had to say this about the Saalan, "It denotes a gravy of meat / poultry / fish , generally thin curry with or with out vegetables added to it and brown in colour."
Tomatoes - 2 Ripe, cleaned and cut into pieces.
Chana Dal - 1 Cup, soaked in water for an hour
Ginger Paste-1/2 Tsp
Garlic Paste-1/2 Tsp
Turmeric Powder-1/4 Tsp
Red Chilli Powder-1/2 Tsp
Cumin Powder-1/2 Tsp
mustard Seeds-1/2 Tsp
Curry Leaves - 4-5
Onion - 1 Chopped Finely
Peanuts - 30 gm
Poppy Seeds - 1 Tsp
Coconut - 30 gm (Grated)
1. Heat Oil. Fry Onion, Cumin Seeds, Mustard seeds and curry leaves till onions turn golden brown.
2. Add ginger and garlic paste, turmeric powder, red chilli powder, tomato pieces and chana dal. Cook for 5 mins.
3. Roast Peanuts, Grated Coconut and poppy seeds and make a paste out of them. Add this paste to the mixture on flame. Fry for 3-4 mins.
3. Add in water to cover the ingredients. Cover and cook till chana dal has gotten tender or till done.
4. Serve with rice.