Shudh shakahari bhojan recipe

Ingredients

• 1 cup Split Yellow Moong Dal (Rinsed and soaked for 15 minutes)
• 3 cups Water (For cooking dal)
• 1 tsp Salt (Adjust to taste)
• ½ tsp Turmeric Powder (Adds color and earthiness)
• 1 tsp Cumin Seeds (For tempering)
• 2 whole Dried Red Chili (Adds mild heat; optional)
• 1 tsp Fresh Ginger (Finely grated)
• 2 tbsp Mustard Oil (For choka and tempering; can substitute with vegetable oil)
• 2 medium Potato (Peeled and sliced thin)
• 2 medium Parwal (Pointed Gourd) (Trim ends, slice into ½‑inch rounds)
• 1 small Kocha (Indian Pumpkin) (Roasted, peeled and mashed for choka)
• ½ cup Gram Flour (Besan) (For bhajia batter; sifted)
• 1 small Green Chili (Finely chopped; optional for extra heat)
• 2 cups Vegetable Oil (For deep‑frying bhajias)
• 2 tbsp Mango Pickle (Store‑bought; serves as accompaniment)
• 2 tbsp Fresh Coriander (Chopped, for garnish)

Instructions

1. Soak and Cook Moong Dal

   Rinse the moong dal under running water and soak it in fresh water for 15 minutes. Drain, then transfer to a large pot with 3 cups of water, 1 tsp salt, ½ tsp turmeric, and 1 tsp cumin seeds. Bring to a boil, then reduce to a simmer and cook until the dal is soft and begins to break apart, about 20 minutes.

   Time: PT20M

   Temperature: Medium heat

2. Prepare Vegetables

   While the dal cooks, peel the potatoes and slice them into ¼‑inch rounds. Trim the parwal ends and slice into ½‑inch rounds. Wash the kocha, pat dry, and set aside for roasting.

   Time: PT10M

3. Make Bhajia Batter

   In a mixing bowl, combine ½ cup gram flour, ¼ cup water, 1 tsp salt, ½ tsp red chili powder, and the chopped green chili. Whisk to a smooth, slightly thick batter—similar to pancake batter.

   Time: PT5M

4. Fry Parwal Bhajia

   Heat 2 cups vegetable oil in the frying pan over medium‑high heat until a small drop of batter sizzles (≈180°C). Dip parwal slices into the batter, letting excess drip off, and carefully place them in the hot oil. Fry until golden and crisp, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

5. Fry Aloo Bhujia

   Using the same oil, fry the potato rounds in batches until crisp and lightly browned, about 3‑4 minutes per batch. Transfer to a paper‑towel‑lined plate and sprinkle with a little salt.

   Time: PT10M

   Temperature: 180°C

6. Roast and Mash Kocha for Choka

   Place the whole kocha directly over an open flame or on a hot tawa. Roast, turning occasionally, until the skin is charred and the flesh is soft, about 10 minutes. Let it cool, peel off the charred skin, and mash the flesh in a bowl. Mix in 1 tsp salt, 1 tsp mustard oil, and a pinch of red chili powder.

   Time: PT10M

   Temperature: High heat

7. Tempering (Tadka) the Dal

   In a small skillet, heat 1 tbsp mustard oil over medium heat. Add ½ tsp cumin seeds, 1 dried red chili, and the grated ginger. Sauté for 30 seconds until fragrant, then pour this tempering over the cooked dal. Stir gently and let the dal simmer for another 2 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Plate and Serve

   Serve the hot moong dal in a serving bowl, garnish with fresh coriander. Arrange parwal bhajia, aloo bhujia, and kocha choka on a platter. Add a small bowl of mango pickle on the side. Enjoy with steamed rice or roti.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g