In the second episode of the Dakhni food series, DH's Asra Mavad is on a mission to break some stereotypes about Bengaluru Muslim food. She is meeting with a house chef in Bengaluru, who teaches her to cook a unique vegetarian meal - the bhaaji ka chaar. Don't miss the green chicken phall - a dish that can also be made with potatoes.
SADIYA'S RECIPES BHAJI KA CHAAR A tangy gravy prepared out of the stock of dal and greens (in this case green beans) and served with a side of the vegetable.
Cuisine: Bengaluru Dakhni Muslim Serves 4
Ingredients for bhaji 250g green beans 1 cup Toor (Arhar) dal 2 - 3 medium sized onions 1/2 cup coconut chopped to small pieces 3 - 4 dry red chillies 1 pod garlic Coriander Curry leaves 2 - 3 tsp oil Salt to taste
Ingredients for chaar Beans and toor dal stock. 1 tablespoon oil 1 - 2 medium sized onions. 2 tomatoes. 3 - 4 inch piece of coconut 1 pod garlic 2 tsp cumin seeds 1 tsp black pepper corn 4 - 5 dry red chillies 50g fresh coriander 1 tsp tamarind Curry leaves Mustard seeds Salt to taste
DIRECTIONS Bhaji 1. To begin making the stock, add toor dal and to a litre of water and boil for 8 - 10 minutes. Add the green beans and cook for another 8 minutes. Strain the water from beans and dal. Save this stock for the chaar. 2. Add red chillies, few curry leaves, garlic and coconut bits to a mixer and ground coarsely. Once this is done, heat oil in a pan, add the blended mixture and saute for a few minutes. 3. Add finely chopped onions, and add salt to taste. Stir well. 4. Add the semi boiled green beans and dal. Add chopped coriander, saute on a high flame. Add a little water and close the lid and cook for 5 mins on a low flame. The bhaji is ready.
DIRECTIONS Chaar
1. Roast onions, tomatoes directly on fire. 2. Do the same for the piece of coconut. Keep both aside. 3. Take a pan and dry roast zeera, black peppercorns, red chillies, curry leaves and garlic. 4. Add all the roasted ingredients to a mixer along with tamarind paste and coriander. 5. Add the stock of the green beans and toor dal along with the rest of the ingredients. 6. Blend till you get a smooth texture. 7. To season the chaar, heat oil in a vessel. Add mustard seeds, curry leaves, and half a sliced onion. 8. Pour the paste that is in the jar and add water accordingly (the texture should be slightly liquid). Boil it for about 2-3 minutes. The chaar is ready.
Serve bhaji and chaar with plain rice or ragi ball/ragi mudde.
CHICKEN GREEN PHAAL Chicken green (hari) phaal is a popular side dish among the Muslims in Bengaluru. It can be whipped up in a jiffy and can be served with rotis or rice. The chicken can also be replaced with mutton or potatoes (cooking time differs).
Ingredients 1 kg chicken 2 tbsp cooking oil 100 gms fresh coriander 1 onion 3 - 4 green chillies 2 tsp black pepper 2 tsp ginger garlic paste
DIRECTIONS 1. Add half an onion, coriander, green chillies and black peppercorn to a mixer and blend to a fine paste. Keep aside.
